Thursday, June 30, 2011

Lemon Bars - GF, DF and Refined SF

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For the crust:
1  cup  sorghum flour
1 cup raw sunflower seeds
1/2 teaspoon xanthan gum
1/2 cup coconut oil
1 tablespoon palm sugar, in a pinch you can use brown sugar, but then that makes them have some refined sugar in them

For the lemon filling
4 organic eggs
1/2 cup plus 1/4 teaspoon agave
1 teaspoon vanilla
1 tablespoon arrowroot powder
Zest of whole lemon
1/2 cup fresh squeezed lemon juice I like to put some of the pulp in it too
1/4 cup unsweetened coconut milk
1/2 cup unsweetened coconut finely shredded

Preheat the oven to 350 degrees F.  Prepare a 9 x 13 inch baking pan with think layer of coconut oil.
Put the sorghum flour, sunflower seeds, and xanthan gum a food processor and process until the sunflower seeds are finely chopped.  Add the coconut oil and palm sugar and pulse until the mixture is a crumbly meal.  Press the mixture into the prepared baking pan.  Bake for 8 – 10 minutes, until the crust is lightly golden brown.
While the crust is baking, prepare the filling.  Put the eggs in a blender and pulse several times until the yolks are broken.  Add the agave, vanilla,  arrowroot, lemon zest, lemon juice, and coconut milk .  Pulse several times until thoroughly combined.   Pour the lemon mixture over the hot crust then sprinkle the shredded coconut evenly over the top.
Bake for 15 – 20 minutes, until the center of the lemon bars are set.  Let cool and put in refrigerator. When ready to serve cut up into squares and sprinkle more shredded coconut on top to make pretty. Enjoy!

This recipe is from Amy Green at simply and sugar and gluten free

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