I love anything lemon and this is a great recipe from one of my favourite food bloggers Against All Grain. Her book is one of the best on my shelf! I used rice syrup instead of honey and added coconut to my lemon top. Yum! againstallgrain/2013/05/10/luscious-lemon-bars-nut-free/ Lemon Bars (GF and nut free) 1/2 cup sunflower seeds 2/3 cup coconut flour 1/2 tsp bi-carb 2 Tablespoons coconut oil or butter 2 Tablespoons rice syrup or honey 2 eggs 1 tsp vanilla 1 1/2 tsp lemon juice Filling 3 eggs 1/2 cup rice syrup or honey 3/4 cup lemon juice 2 Tablespoons coconut flour 1 tsp lemon zest 1/2 cup desiccated coconut Instructions: Preheat oven to 180 1.Combine all of the crust ingredients in a food processor. Process for 15 seconds to combine. Scrape down sides if necessary and pulse once or twice more until a dough forms. 2. Lightly grease a 9×9 square baking dish with butter. Press the dough into the bottom and slightly up the sides of the dish. Prick the dough a few times all over with a fork then bake for 10 minutes. 3. Remove from the oven and cool on a wire rack while you prepare the filling. 4. Whisk together all of the filling ingredients. Pour the filling on top of the baked crust, and bake again for 15-20 minutes or until the center is set but slightly jiggly. Cool on a wire rack for 20 minutes then refrigerate until chilled.
Posted on: Sat, 23 Aug 2014 11:57:58 +0000
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