Lemon Rosemary Shortbread
Author: Krista
Serves: 12 servings
- 1 ½ cups unsweetened shredded coconut
- 2 tbs pure maple syrup or agave
- 1 tbs coconut oil
- Juice of half a lemon
- ¼ tsp almond extract
- 2 tsp chopped rosemary
- Zest of one lemon
- In a food processor, pulse the shredded coconut, maple syrup, coconut oil, lemon juice, and almond extract until they resemble course breadcrumbs.
- Add the chopped rosemary and lemon zest to the mixture and pulse a few times until incorporated.
- Transfer mixture to a small casserole dish.
- Using your fingers, press the mixture into the bottom of the dish, creating a flat layer.
- Cut the dough into 12 rectangles.
Serving size: 1 bar
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 112 Fat: 9.2g Carb: 6.0g Fiber: 2.1g Protein: 1g Sugar 3.9g Sodium: 6mg
Weight Watchers Points (calculated on member website)
WW: 3 Points Plus
Recipe by Destination Delish at https://www.destinationdelish.com/lemon-rosemary-shortbread/
3.4.3177