lemon bars
This is one of my favorite spring desserts.
It happens to be vegan and grain-free. It’s soothing yet uplifting and doesn’t cause a blood sugar crash.
Enjoy!
LEMON BARS
For the crust:
1/2 cup arrowroot flour
1/4 cup coconut flour
1 cup blanched almond flour
a pinch of salt
1/4 teaspoon ground cardamom
2 tablespoons maple syrup
1/4 cup avocado or sunflower oil
For the topping:
1 cup cashews
1/4 cup maple syrup
2 tablespoons avocado or sunflower oil
2 cups arrowroot flour
1/2 cup lemon juice
Zest of 1 lemon
a pinch of salt
1/4 teaspoon nutmeg
Preheat oven to 375 degrees.
Oil an 8x8 baking dish with coconut or avocado oil.
Mix all of the crust ingredients together and press it evenly into the oiled baking dish.
Bake the crust for 15 minutes, then remove from the oven to cool a bit.
While crust is baking, place all the filling ingredients in a food processor and blend until smooth.
Pour filling over the baked crust and spread into an even layer.
Bake for 20 minutes at 375 degrees.
Let rest for 10 minutes, then transfer to refrigerator to let cool completely, This will take at least 5 hours. Leave the bars uncovered to cool.
Slice them into squares, serve and enjoy! You can sprinkle them with powdered sugar if you like.
