"Healthified" Lime (or Lemon) Brownie Bars

Remember those Lemony Lemon Brownies I shared last week? Remember me saying my house smelled heavenly? Well, I tweaked that recipe and "healthified" it up a bit! And still soooo good!

So, most of the different ingredients (from the original recipe) that I used are pictured here:

As you can see, they came out more dense and not quite as fluffy as the original Lemony lemon brownies did that I shared in last week's post. BUT, that is typical of Gluten Free recipes or WW ones. BUT they weren't crumbly and they DID stick together which is hard to do with your GF flours. They still were light and yummy too!

I actually didn't completely sub out some of the ingredients bc I have to try it out some at a time to make sure the consistency still works and sticks as I make them. So maybe next time, I will do more. BUT for now, here is a revised recipe healthified up somewhat for you!

Healthified Lime (or Lemon) Brownie Bars

Ingredients:

1 1/2 cup flour (I used an even mixture of sorgum flour, millet flour, and some white flour still.) 

1 1/2 cup granulated sugar organic coconut palm sugar

1/2 teaspoon salt {Sea Salt}

1 cup coconut "butter" (You could also try coconut oil here, but not the full amount)

4 large eggs (you can sub gelled flax or chia seeds here if you want)

4 tablespoons lemon zest

2 tablespoons lime or lemon juice
6-8 drops lemon or lime essential oils

Glaze 

1 cup powdered sugar (I still have not been able to find a good substitute for powdered sugar, so I just half what it normally would call for which would have been two cups in this case)

8 tablespoons almond milk

8 drops lime essential oils 

Preheat oven to 350°F. Grease/Spray an 9x13 baking dish with olive or coconut oil spray and set aside. Combine your dry ingredients and your wet ingredients separately and then mix together. Beat until smooth. (not too long)

The organic coconut palm sugar requires a longer time baking, so this took me about 40 min to bake. turned the temp down to 325 about halfway though  it. Cool and add the glaze. Glaze will eventually set up, but it will take hours...I mean hours as in overnight. I honestly liked it better with the glaze wet though. 

Again, they were more dense, but had a great light flavor still and so good! I would definitely make them again. Might try some tapioca starch and xanthum gum next time in place of the white flour though.