Low FODMAP Blueberry and Lemon Breakfast Bars

These low FODMAP blueberry and lemon breakfast bars are the perfect way to start your day. They're made with almond flour, coconut sugar, and fresh blueberries, and they're naturally sweetened with a touch of lemon zest. They're also gluten-free, dairy-free, and egg-free, so they're perfect for people with food allergies or sensitivities.

I first developed this recipe when I was looking for a healthy and delicious way to use up some fresh blueberries. I wanted something that was easy to make and that would be a good source of fiber and protein. I also wanted to make sure that the recipe was low FODMAP, so that it would be suitable for people with IBS or other digestive issues.

Prep time: 15 | Cook time: 30 | Serves: 12

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk
• 2 tablespoons lemon juice
• 1 tablespoon melted coconut oil
• 1 egg
• 1 cup fresh blueberries
• 2 tablespoons lemon zest

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
2. In a large bowl, mix together the almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, lemon juice, coconut oil, and eggs.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries and lemon zest.
5. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bars cool completely before cutting into squares.

Why It Works

• The almond flour gives the bars a dense and chewy texture.
• The coconut sugar adds a touch of sweetness without being too overpowering.
• The lemon zest adds a bright and citrusy flavor.
• The blueberries add a pop of color and a boost of antioxidants.