Medical Medium Strawberry Lemon Bars

I got introduced to the Medical Medium a few years ago and was shocked by the amount of people who swore that following his protocol saved their lives. People who had crazy autoimmune diseases, cystic acne, or were literally on their death bed, have said that they no longer have any symptoms because of him. He basically advocates a fruit and vegetable only diet and lots of celery juice. So while I dont follow his diet all the way, I do like trying out his recipes every once in awhile and this one was amazing. It uses simple ingredients and is gluten free, refined sugar free, and dairy free, making it super healthy without sacrificing the taste. Even my kids couldn't get enough of it, so much so that I have made three batches so far with no end in sight. For the original recipe and more on what the ingredients are good for as far as health conditions, visit the Medical Medium website.

Strawberry Lemon Bars


For the jam:

  • 2 1/2 cups fresh strawberries, hulled and quartered

  • 3 tbsp lemon juice

  • 1 tsp zest

  • 1/4 cup maple syrup

  • 3 tbsp chia seeds

For the base:

  • 2 cups almond flour

  • 2 tbsp coconut oil

  • 1/4 tsp salt

  • 1-2 tbsp water

For the crumb:

  • 1 cup walnuts

  • 1/2 cup unsweetened shredded coconut

  • 2 tbsp maple syrup

  • 1 tsp coconut oil

  • 1/4 tsp salt


Place 2 1/2 cups strawberries, 3 tbsp lemon juice, 1 tsp zest and 1/4 cup maple syrup in a saucepan over medium-high heat and bring to a simmer.

Cook for 10-15 minutes, until the strawberries are soft.

Mash gently with the back of a wooden spoon and take off heat.

Stir in the chia seeds and leave aside to cool.

Preheat the oven to 350F/180C.

In a food processor, combine 2 cups almond flour, 2 tbsp coconut oil and 1/4 tsp salt and process until the texture resembles breadcrumbs.

With the motor running, pour in 1-2 tbsp water and process until the mixture comes together into a dough.

Line a 9x9 inch baking tin with parchment paper and spread the mixture on top, pressing down firmly and evenly.

Place in the oven and cook for 10-12 minutes, until the base is a golden color.

Let cool.

Make the crumb by combining 1 cup walnuts, 1/2 cup coconut, 2 tbsp maple syrup, 1 tsp coconut oil and 1/4 tsp salt in a food processor and blitzing until you get a fine mixture.

When the base has cooled, spread the jam mixture on top and cover with the crumb.

Place in the oven and cook for 12-15 minutes, until it is golden on top.

Let cool completely before cutting.

I hope you like this as much my kids and I did! Let me know what you think in the comments below. Bon Appetit!

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