Sugar Free/Grain Free Style
After posting a comment on Facebook about wanting to eat Lemon Bars for breakfast and getting a pretty big response, I thought I should share the recipe. It’s the right thing to do.
Now, if you haven’t been going sugar free, these might not tickle your sweet spot. Just wanted to forewarn you. But for those of you who have deprived yourself of that delicious drug called white sugar, these will rock your world. I’m not kidding. If you like lemon, these are calling your name.
My friend, Dusty, realizing that I was in desperate need of something tasty, asked her good friend to pass this recipe along to me. I will forever be indebted to them both.
Luscious Sugar Free/Gluten Free Lemon Bars
1 1/2 C almond flour
1/2 tsp salt
*2 TBS grapeseed oil + a little more (extra virigin coconut oil gives this crust an awesome flavor)
*1 TBS xylitol + a little more
1 TBS vanilla extract
1/4 C grapeseed oil + a little more (I used extra virgin coconut oil)
1/3 C xylitol (or 1/4 C agave nectar)
1/2 C lemon juice (I’ve used fresh squeezed & bottled; both very good)
Crust: Combine flour and salt in a large bowl. In medium bowl, wisk oil, sweetener and vanilla. Now, stir this into the flour mixture until thoroughly combined. Press into an 8×8 baking pan. Bake 15-17 min. at 350 degrees, until golden brown.
Topping: In a blender (food processor in my case), combine oil, sweetner, eggs, and lemon. Blend until smooth. Tip: if using coconut oil, you may have to warm it first to get it into it’s liquid form. In that case, add the oil after you’ve given the other ingredients a whirl. Now whip them all together.
Pour over browned crust. Bake 15-20 min. until golden brown.
Okay, now is the important step with gluten free stuff. Let them cool for 30 minutes in the baking pan. Then refrigerate for 2 hours to set. I know, I couldn’t stand it either. I took a little bite before the fridge step.
* Side Note: The “+ a little more” for the oil was to make up for the lack of wetness that agave nectar would have provided. So, I just added a dribble or two more. And the “+ a little more” for the xylitol is again to make up for no agave. Maybe an extra teaspoon or two.
By the way, Dusty’s friend used erythritol as her sweetner. If you want to use stevia instead, use a conversion calculator to discover how much. Xylitol measures the same as sugar.
The first time I made these, I thought it would take me ages to eat the whole pan myself. So, I cut them into cute little squares and put them into the freezer. Yes, I did discover finishing the whole pan in a matter of days would be no issue, as well as, frozen lemon bars are divine.
At a birthday celebration, I gave a frozen one to my sister-in-law. She commented that she would probably not finish it. She’s watching her carbs right now. But I had a sneaking suspicion she thought they were going to be gross. I noticed by the end of the party, that cute little square of divinity was no where to be found. I emailed her the recipe.
If you aren’t going gluten or sugar free, just keep this recipe in mind if you ever host a party with gluten free attendees. Agave nectar is super easy to find these days. And almond flour/meal can be found in the health food section of Fred Meyer. You will make your gluten free friends feel fabulously loved.
Oh, and I forgot. I read in the comments section of elana’s pantry, that you could double the topping recipe to make thicker bars. I might just have to try that. Maybe they would last a bit longer, if they were bigger.