Tangy sourdough crust topped with a bright lemon-egg custard and juicy blueberries for a paleo-friendly, grain-free dessert.

Scale

1 1/2 cups almond flour

1/4 cup coconut flour

1/2 cup sourdough starter discard

1/3 cup pure maple syrup

3 large eggs

1/3 cup melted coconut oil

1/4 cup fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup blueberries (fresh or frozen)

1. Preheat oven to 350°F (180°C) and line an 8×8-inch pan with parchment paper.

2. In a bowl whisk almond flour and coconut flour until combined.

3. Add sourdough discard, melted coconut oil, and maple syrup; mix into a soft dough.

4. Press dough evenly into prepared pan and par-bake for 10–12 minutes until edges are lightly golden.

5. In a separate bowl whisk eggs, lemon juice, lemon zest, maple syrup, and vanilla until smooth.

6. Fold in blueberries gently and pour mixture over the warm crust.

7. Bake for 20–25 minutes until filling is set and the center no longer jiggles.

8. Cool on a rack, then chill in the refrigerator for 1–2 hours.

9. Lift bars from pan using parchment, slice into 12 pieces with a sharp knife.

10. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

Keywords: sourdough, blueberry, lemon, paleo, healthy, dessert, gluten-free, dairy-free