1& 1/2 cups blanched almond flour
1/2 teaspoon sea salt
2 tablespoons oil
1 tablespoon honey ( I subbed this in for her agave nectar
1 tablespoon vanilla extract
1/4 cup oil
1/4 cup honey ( instead of agave)
3 large eggs
1/2 cup freshly squeezed lemon juice
Preheat the oven to 325F ( 350 if you use Agave nectar)
Grease an 8 inch square baking dish with oil and dust with almond flour.
To make the crust, combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the oil, honey, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15-17 minutes until lightly golden brown.
While the crust bakes, prepare the topping. In a blender, combine the oil, honey, eggs, and lemon juice. Process on high until smooth. Remove the crust from the oven. Pour the topping evenly over the hot crust.
bake for 15-20 minutes, the refrigerate for 2 hours to set. Cut into bars and serve.