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Gluten Free Lemon Bars
Posted: August 27, 2016
Source: The Gluten-Free Almond Flour Cookbook
This dessert is free of gluten, dairy and refined sugar... and yet it doesn't taste like cardboard! You must try these lemon bars from The Almond Flour Cookbook; they're the perfect summer treat, whether you have food allergies or not.
Active Time
20 minutes
Total Time
3 hours
Yields
16 bars

Ingredients:

Crust

  • 1-1/2 c. blanched almond flour
  • 1/2 tsp. sea salt
  • 2 tbsp. grapeseed oil
  • 1 tbsp. agave nectar
  • 1 tbsp. vanilla extract

Topping

  • 1/4 c. grapeseed oil
  • 1/4 c. agave nectar
  • 3 large eggs
  • 1/2 c. freshly squeezed lemon juice

Directions:

  1. 1. Preheat oven to 350°F.
  2. 2. Grease an 8 or 9-inch square baking dish with grapeseed oil and dust with almond flour.
  3. 3. To make the crust, combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish.
  4. 4. Bake for 15 to 17 minutes, or until lightly golden.
  5. 5. While the crust bakes, prepare the topping. In a blender, combine the grapeseed oil, agave nectar, eggs, and lemon juice. Process on high until smooth.
  6. 6. Remove the crust from the oven and pour the topping evenly over the hot crust.
  7. 7. Bake for 15 to 20 minutes, or until the topping is golden.
  8. 8. Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set. Cut into bars and serve.

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Gluten Free Lemon Bars

Source: The Gluten-Free Almond Flour Cookbook

  • Prep
    20 minutes
  • Total Time
    3 hours
  • Yields
    16 bars

Description

"This dessert is free of gluten, dairy and refined sugar... and yet it doesn't taste like cardboard! You must try these lemon bars from The Almond Flour Cookbook; they're the perfect summer treat, whether you have food allergies or not."

Ingredients

Crust

  • 1-1/2 c. blanched almond flour
  • 1/2 tsp. sea salt
  • 2 tbsp. grapeseed oil
  • 1 tbsp. agave nectar
  • 1 tbsp. vanilla extract

Topping

  • 1/4 c. grapeseed oil
  • 1/4 c. agave nectar
  • 3 large eggs
  • 1/2 c. freshly squeezed lemon juice

Directions

  1. 1. Preheat oven to 350°F.
  2. 2. Grease an 8 or 9-inch square baking dish with grapeseed oil and dust with almond flour.
  3. 3. To make the crust, combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish.
  4. 4. Bake for 15 to 17 minutes, or until lightly golden.
  5. 5. While the crust bakes, prepare the topping. In a blender, combine the grapeseed oil, agave nectar, eggs, and lemon juice. Process on high until smooth.
  6. 6. Remove the crust from the oven and pour the topping evenly over the hot crust.
  7. 7. Bake for 15 to 20 minutes, or until the topping is golden.
  8. 8. Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set. Cut into bars and serve.
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