Easy grain free lemon bars – gluten, wheat, dairy and refined sugar free

Easy grain free lemon bars – gluten, wheat, dairy and refined sugar free

These delicious lemon bars are not only grain free but also nut and refined sugar free.  The shortbread crust is made with coconut and tapioca flour and sweetened with raw honey.  I made these for my mom’s birthday tea and it was a huge hit with the ladies.  Next time you are asked to bring a sweet treat for a get together, why not try these.  If you don’t mention it, no one will notice that they are actually a healthy version of an old favourite.

Easy grain free lemon bars - gluten, wheat, dairy, refined sugar and nut free

May 6, 2018
: 16 squares
: Easy

These delicious lemon bars are not only grain free but also nut and refined sugar free.

By:

Ingredients
  • FOR THE CRUST:
  • ¼ cup honey
  • ⅓ cup coconut oil (melted and cooled)
  • 1 egg
  • 1 tsp vanilla extract or powder
  • ⅔ cup coconut flour
  • ¼ cup tapioca flour
  • pinch of salt
  • grated zest of 1 lemon
  • FOR THE FILLING:
  • ½ cup freshly squeezed lemon juice
  • grated zest of 1 lemon
  • 100ml raw honey
  • 3 large eggs + 1 yolk
  • 1 tbsp tapioca flour
  • ½ tsp coconut flour
Directions
  • Step 1 Preheat the oven to 180℃.
  • Step 2 Line a 18.5cm X 18.5 cm baking tray (or 2 small bread loaf trays) with baking paper.
  • Step 3 For the curst, mix together the ingredients until combined and chill for 5 minutes.
  • Step 4 Evenly press the mixture into the prepared baking tray and poke with a fork.
  • Step 5 Bake crust for 10 – 12 minutes or until brown around the edges.
  • Step 6 While the crust bakes, whisk together all the ingredients for the filling.
  • Step 7 Pour the filling over the hot crust and lower the temperature to 160℃.
  • Step 8 Bake for 15 – 20 min until the filling is set.
  • Step 9 Let it cool down completely in the tray.
  • Step 10 Cut into squares and refrigerate for a few hours before serving.


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