Monday, April 28, 2014

Grain-Free Lemon Bars

I was really worried when I put these babies in the oven that the lemon custard wouldn't firm up. Thankfully the experiment was a success and they turned out good enough to share!

I used a combination of almond flour and butter for the crust, and it really held together without being too crumbly. In hindsight I think I should have perhaps sprinkled some shredded coconut on tops of the pan just to pretty them up a little bit. Otherwise I'm really happy both with how these look and taste; we all thought they were a nice balance of tangy and sweet.

Grain-Free Lemon Bars

1 cup almond meal
1/4 cup raw almond butter
1 tbs. maple syrup or raw honey
1 tbs. coconut oil, softened
1 tsp. vanilla extract
pinch of salt

3 eggs
juice of 4 lemons (I wound up with about 1/4 cup)
zest of one lemon
1/3 cup maple syrup or raw honey
2 tbs. arrowroot starch
pinch of salt

Preheat oven to 350.

Combine all crust ingredients in a food processor. Run until mixture comes together. Pat into a medium baking dish that is greased with coconut oil.

Bake for 10 minutes.

Meanwhile combine filling ingredients in a blender (I used my Nutribullet) until smooth. Pour over par-baked crust and return to oven. Bake for 15 minutes or until top has set.

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