Who doesn’t love lemon bars?!! Well I sure love ‘em and so do my kids. I wanted to come up with a more nourishing version that were also gluten free. These are less sweet and on the tart side. I think you are gonna love ‘em!! My kids sure did, especially the crust!!
Crust
1 cup of crispy almonds (recipe follows)
3/4 cup arrowroot
3/8 cup softened butter, or coconut oil
1/4 cup rapadura, sucanat, organic unrefined cane sugar, or honey
1/4 tsp. sea salt
1/2 tsp. vanilla extract
Place almonds in a food processor and process to a meal. Add remaining ingredients and process until smooth. Press into a well buttered and floured 9×13 pan (you can use a bit of arrowroot to flour your pie dish). For a fully baked crust, bake at 325 degrees for 30 minutes. Let cool fully before adding filling. (This crust recipe came out of ‘Nourishing Traditions’ by Sally Fallon.) (photo credit)
Filling
6 pastured eggs
1/2 cup organic sugar (or for GAPS use honey)
1/8 cup of honey
1 tablespoon grated lemon zest
2/3 cup fresh lemon juice
1 1/2 tablespoons arrowroot
1 teaspoon baking powder
1/4 teaspoon salt
Beat eggs at medium speed, in a bowl with a mixer, until foamy. Add in the honey, sugar and zest. In a small bowl add the arrowroot and baking powder, slowly whisk in a drizzle of the lemon juice to blend. Whisk well until powders are dissolved adding more lemon juice as needed. Slowly pour this mixture into the egg mixture and mix well, adding the remaining lemon juice and salt. Pour mixture over cooled crust. Bake at 350 degrees F for 20-25 minutes. Remove and let cool fully before slicing into the bars.
Crispy Almonds
4 cups almonds, preferably raw (and skinless, optional)
1 tablespoon sea salt
filtered water
Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container. To conserve on energy and save on time, go ahead and make the crispy pecans for either of the crisps at the same time as the almonds.
This post contributed to Monday Mania, Fat Tuesday and Real Food Wednesday.
{ 5 comments… read them below or add one }
These sound awesome! I have a daughter with a nut allergy. Any ideas for a substitute for the crispy almonds?
Is that a photo of the lemon bars you made with this recipe? They look just like conventional lemon bars! Just wondering what you used to sprinkle the top, instead of powdered sugar.
Kate – you could try a seed crust instead, use sunflower or pumpkin seeds and see how it goes!
Jeanette – unfortunately I forgot to take a picture of mine the last time I made them, so yes these are someone else’s and no I do not sprinkle the top with powdered sugar. They are still yummy without it!
This looks great! Please share it at FAT TUESDAY!
http://realfoodforager.com/2011/08/fat-tuesday-august-30-2011/