Monday, March 5, 2012

Gluten Free and Butter Free Lemon Bars

A friend from college brought a batch of delicious lemon bars to our sunset picnic last month. I immediately asked for the recipe because they are one of TDH's favorite desserts. I swapped out the butter for coconut oil and Earth Balance and replaced white flour with fresh quinoa flour and walnuts I grinded up in the Vita-Mix. I also used coconut sugar which is a light brown color and found at Sprouts or Whole Foods. The finished product was flatter than the typical lemon bars but they were still delicious! TDH realized I changed the recipe as I handed him one, so it took a bit of coaxing but he's already asking for another batch.
Gluten Free and Butter Free Lemon Bars
1/4 c coconut oil
3/4 c Earth Balance
1/2 c coconut sugar
1 1/4 c quinoa flour
3/4 c ground walnuts

4 eggs
1 c unbleached sugar
1/2 c coconut sugar
1/4 c quinoa flour
2 lemons, juiced and zested

1. Preheat oven to 350* F (175* C).
2. Make your own quinoa flour by grinding uncooked quinoa in a Vita-mix or coffee grinder. Do the same for the walnuts.
3. In a medium bowl, blend together butter, coconut oil, 1 1/4 cups quinoa flour, 3/4 cup ground walnuts and 1/2 cup coconut sugar.
4. Press mixture into the bottom of an ungreased 9x13" pan.
5. Bake for 15-20 minutes or until firm and golden.
6. While the crust is baking in another bowl whisk together 1 cup sugar, 1/2 cup coconut sugar and 1/4 cup flour. Add eggs, lemon juice and zest.
7. Pour liquid mixture over crust and bake for another 18-20 minutes at 350* F. The bars will firm up as they cool.
8. Cut, serve or freeze half the pan in a glass container, laying parchment paper between each layer.

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