Incredibly healthy Gluten Free Lemon Bars made with fresh lemon juice, naturally sweetened with honey, and WONDERFULLY EASY to whip up.
FOR CRUNCHY CRUST:
raw sunflower seeds
flaxseeds (linseed)
, or almonds or hazelnuts or peanuts
arrowroot flour
, or arrowroot starchgluten free flour
melted coconut oil
raw honey
cold water
FOR LEMON FILLING:
large eggs plus 2 egg yolks
coconut cream
, or cream of your choice
arrowroot flour
, or arrowroot starch
vanilla extract
,about 1 lemon
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!