Gluten-Free Meyer Lemon Blueberry Squares

  • Category: Energy snacks

  • Difficulty: Moderate

  • Servings: 12 squares

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If you’re craving light and refreshing flavors, surely lemon is a go-to ingredient. During the late fall and early winter months, the lemon’s slightly sweeter and less acidic cousin, Meyer Lemon, will be readily available. Although regular lemons will do just fine, Meyer lemons make for a vibrant dessert with a little less pucker and accented with fruity bursts of fresh blueberries. The lemony filling sits atop a sturdy, healthful crust of TeeChia that sings the spicy berry notes of cordyceps schisandra. Enjoy with some iced Teeccino out on the terrace! What a treat!



  • 1 cup [TeeChia Blueberry Date Super Seed Cereal] (or old-fashioned gluten-free oats)
  • ½ cup oat flour
  • ¼ unsalted butter, melted
  • ¼ coconut palm sugar (or dark brown sugar, packed)
  • ¼ cup strong brewed Teeccino Cordyceps Schisandra
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg


  • 1 egg
  • 1 egg white
  • 1 tsp meyer lemon zest
  • ½ cup meyer lemon juice
  • 2 tbsp oat flour
  • ⅓ cup sweetened condensed milk (or dairy-free alternative; see procedure below.)
  • 2 tbsp granulated sugar (or non-caloric Swerve® sugar replacement)
  • 1 cup fresh blueberries

TeeChia Super Seed Cereal

TeeChia is a delicious, nutrient-dense cereal made with six organic super seeds – chia, flax, quinoa, amaranth, ramón and pumpkin – blended with gluten-free rolled oats and sweetened purely with fruits. With a full spectrum of antioxidants, plant-based phytonutrients, omega-3 fatty acids, soluble & insoluble fiber, vitamins, and minerals, TeeChia makes a quick and easy wholesome meal for busy people on-the-go. You can use TeeChia in many of your favorite recipes to make them more nutritious. It also makes a great smoothie addition!

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Prep Time: 45 minutes , Cook Time: 45 minutes , Calories per serving : 170

  1. Preheat the oven to 350° F.
  2. Combine 1 14 oz can of full fat coconut cream and ¼ cup honey in a saucepan and bring to a boil. Lower to a simmer and reduce the cream mixture by half; about 30-40 minutes. Make sure to periodically stir the reduction so that it doesn’t burn. Allow to cool for about 20 minutes before using. If using premade sweetened condensed milk, skip this step.
  3. Brew a strong mug of Teeccino Cordyceps Schisandra and set aside.
  4. Mix together the first 8 ingredients then press the mixture into an 8” x 8” glass baking dish.
  5. Bake the crust for 20-30 minutes until cooked through and starting to brown on the edges.
  6. Once the crust is done and coconut reduction is slightly cooled, mix together the remaining ingredients.
  7. Pour the filling mixture into the baked crust then return to the oven to bake for another 20-25 minutes, until set.
  8. Once cooled, cut into 12 equal slices and enjoy!