Posted on June 4 2019
Incredibly healthy Lemon Bars: sugar free, gluten free, made with freshly squeezed lemon juice, naturally sweetened with honey, and WONDERFULLY EASY to whip up. Kids love these, as do adults…In fact, trying to keep anyone away from these Gluten Free Lemon Bars With Crunchy Crust is impossible!
THESE ARE SOOOOO GOOD!!
Unbelievably delicious…
And no one will ever guess that they are 100% HEALTHY.
When I started daydreaming about making a healthy lemon tart (which somehow morphed into lemon bars?), I had one concern…How do you get just the right balance of sweet and sour when using natural sweeteners?
(Side note: You can use this exact recipe to make a fancy shmancy lemon tart – just use a 9” round pie dish, and voila! You’re fancy, my pleasure.)
But you know what? It’s not so tricky to get the flavours right. I’ve done all the hard work for you and I have come up with the perfect balance of sweet and sour in these Gluten Free Lemon Bars With Crunchy Crust!!
They’re just lemony enough, and just sweet enough, not too lemony and not too sweet…JUST RIGHT.
Other healthy treats you will love: Sugar And Dairy Free Raisin Bran Muffins, Sugar Free Strawberry Chia Seed Jam, Sugar Free Apple Date Cake With Coconut Topping, Banana Pecan & Cinnamon Muffins, Easy Savoury Corn Zucchini Muffins, Breakfast Banana Bran Spice Muffins, Stone Fruit Apple Date Brunch Cake.
I just love it so much when a sweet treat is perfectly balanced in all it’s flavours and textures, and these lemon bars are PERFECTLY BALANCED.
The base is nice and crunchy, and the lemon filling is silky-smooth and CREAMY and melt-in-the-mouth lemony perfection! Think lemon curd, just a little lighter and fresher.
These Gluten Free Lemon Bars With Crunchy Crust are simply THE BEST.
It’s so easy to make Gluten Free Lemon Bars With Crunchy Crust, all you do is:
- Blitz up the seeds, nuts and other (gluten free) crunchy crust ingredients in your trusty blender or food processor
- Press crust into prepared pie pan and bake for 6 minutes
- Whisk together lemon filling ingredients
- Once crust has cooled to lukewarm, pour in lemon filling and bake again for about 30 minutes, allow to cool, slice and serve
Does that sound simple or does that sound simple?
Here’s why Gluten Free Lemon Bars With Crunchy Crust are healthy for you:
- Lemons are high in vitamin C and they support heart health, control weight and aid in digestion
- Coconut cream contains Lauric acid which is believed to help fight some viruses, slow ageing and aid in digestion. And it’s full of healthy fat which gives you energy
- Honey is rich in antioxidants, it is believed to help lower blood pressure, improve cholesterol and heart health
- Flaxseeds are rich in omega-3 fatty acids, minerals, vitamins, fibre and healthy protein
- Sunflower seeds contain vitamin E, calcium, niacin, protein, copper, selenium, magnesium and fibre
- Arrowroot can improve cognition, cardiovascular health, fight off bacterias, prevent celiac disease, strengthen the immune system, boost metabolic rate, promote proper circulation, support digestive system, promote weight loss and improve skin condition
That’s a whole lotta good stuff right there! What are you waiting for?
HOP SKIP AND A JUMP into the kitchen and whip up some Gluten Free Lemon Bars With Crunchy Crust for you and your loved ones!! (Or just for you, no shame in that).
Happy Baking, catch ya next time 🙂
Incredibly healthy Gluten Free Lemon Bars made with fresh lemon juice, naturally sweetened with honey, and WONDERFULLY EASY to whip up.
-
FOR CRUNCHY CRUST:
-
1/2
cup
raw sunflower seeds
-
1/4
cup
flaxseeds (linseed)
-
1/2
cup
raw cashews
, or almonds or hazelnuts or peanuts
-
3
tbsp
arrowroot flour
, or arrowroot starch -
1
cup
gluten free flour
- 1/8 tsp Himalayan pink salt
-
3
tbsp
melted coconut oil
-
2
tbsp
raw honey
-
2
tbsp
cold water
-
FOR LEMON FILLING:
-
2
large eggs plus 2 egg yolks
-
1
cup
coconut cream
, or cream of your choice
-
3
tbsp
arrowroot flour
, or arrowroot starch
-
1
tsp
vanilla extract
-
1/3
cup
freshly squeezed lemon juice
,about 1 lemon
- 3 tbsp raw honey
-
TO MAKE CRUNCHY CRUST:
-
Preheat oven to 200°C (400°F) and grease a 9 x 11″ pie pan.
-
Blitz nuts and seeds in a blender until quite fine, then add arrowroot, flour, salt, coconut oil, honey and cold water and blitz again until the mixture comes together.
-
Press the mixture evenly into base of pie pan. Bake for 6 minutes. Remove crust from the oven and allow to cool in pan on a wire rack, until lukewarm, before pouring in lemon filling. Reduce oven temperature to 150°C (300°F)
-
TO MAKE LEMON FILLING:
-
In a medium bowl, whisk eggs and coconut milk together, then whisk in arrowroot, vanilla extract, lemon juice and honey until smooth and creamy. Carefully pour onto the cooled crust. The mixture will be quite thin, don’t worry, just get it in the oven and it will set beautifully! Bake for a further 30 minutes or until the filling is set.
-
Remove from oven, allow to cool completely in pan, on wire rack, before slicing into bars. Serve and enjoy!
- These can be stored in airtight containers in the refrigerator or freezer.
- You can use this exact recipe to make a fancy shmancy lemon tart - just use a 9” round pie dish, and voila!
