Ingredients:

  • 1.5 cups (150g) almond flour
  • 0.5 cup (60g) all-purpose flour
  • 0.25 cup (55g) melted unsalted butter
  • 3 tbsp (60ml) honey
  • 0.25 tsp (1.5g) fine sea salt
  • 2 cups (250g) fresh strawberries, hulled and halved
  • 0.5 cup (120ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 0.33 cup (80ml) maple syrup
  • 3 large (150g) eggs
  • 2 tbsp (16g) cornstarch

Instructions:

  1. Preheat oven to 350°F (175°C). Combine almond flour, all-purpose flour, salt, melted butter, and honey in a bowl. Press the mixture firmly into the bottom of a parchment-lined 8x8 inch baking pan. Bake for 12–15 minutes until edges are mahogany-colored.
  2. Blend the strawberries until smooth, then pour into a saucepan over medium heat. Simmer for 8–10 minutes until the mixture reduces by a third and thickens. Stir in the lemon juice and zest, then remove from heat.
  3. Whisk the eggs, maple syrup, and cornstarch together until smooth. Slowly whisk the warm strawberry reduction into the egg mixture to prevent curdling.
  4. Pour the filling over the pre-baked crust and bake for another 20–25 minutes until the edges are set but the center has a slight jiggle.
  5. Allow the bars to cool to room temperature on a wire rack, then transfer to the refrigerator for at least 3 hours to set the pectins before slicing.