Preheat oven to 350 F. Line a baking sheet with parchment paper and spread the oats evenly throughout the pan. Toast the oats for about 5 minutes, or until golden brown but not burnt. Roughly chop the macadamia nuts, and once the oats are toasted, transfer them both to a medium-large mixing bowl along with coconut flour, poppy seeds, and salt. Meanwhile, heat a small saucepan on medium-high with coconut oil, coconut butter, lemon juice, lemon zest, and honey. Stir until heated and combined. Transfer the liquid to the mixing bowl with the dry ingredients and mix thoroughly to a dough-like consistency. Line a 9 x 7 (or any smaller sized) glass baking dish with foil or parchment paper, and transfer the “dough” to the container. Push down with fingers to evenly cover the bottom, and smooth the top. Chill for 1-2 hours, and remove from the refrigerator to slice into 12 pieces.

This recipe contains a high amount of honey per serving. Honey contains fructose. If fructose intolerant, try a smaller portion (cut the bars in half and have half at one sitting).

Honey contains fructose. Northern latitude honey (clover, raspberry, alfalfa) contain a closer ratio of fructose to glucose than tropical honey (like the honey that Monash University tested and noted as a high fodmap food). Since northern latitude honey contains a closer ratio of fructose to glucose, this improves fructose absorption and we find that many people with fructose intolerance can enjoy a small amount of northern latitude honey. Please try this and see how you do (easy enough to test out in tea, like Rooibos tea).

Guest Guru Patsy Catsos recommends to her patients and readers, to not include honey. If you were referred to GutRxGurus by Patsy, please omit honey from this recipe. We're happy to make a suitable substitution suggestion. Feel free to post a question in the forum!