Back to the top / Back to the index
Vegan Lemon Bars
Crust:
2 cups dessicated coconut (toasted)
2 1/2 cups white spelt flour
1/2 tsp. sea salt
2 tsp. baking powder
1/3 cup cocnut oil (melted)
1/2 cup maple syrup
1 tap. vanilla
Combine all dry ingredients ina bowl. Combine maple syrup, oil, and vanilla and whisk together. Combine wet with dry and mix evenly. Press into the bottom of an 11x15 jellyroll pan, prick with a fork, and bake at 350º until golden brown.
Filling:
Just a note about this filling. This is not my revised recipe. I cannot find
it right this minute so I'm posting this one that I used to use. It's good but
the recipe isn't very straight forward with ingredients and is kind of redundant
(i.e. using lemonade and lemon juice) The reason this recipe was developed this
way is because I formulated it when I was was working at a restaurant where
this is what I had available to me. So there
3 cups lemonade
1 cup fresh lemon juice
3/4 cup brown rice syrup
1/2 cup florida crystals (I used these as a sweetner because of the color. You
can use another dry sweetner but the color will not come out like "lemon
bars")
1/2 cup "raw" cashew pieces
2 tablespoons kuzu
3/4 tsp. agar powder (don't use flakes or bars)
1 tsp. lemon extract (or 1 tbsp. or zest)
pinch of sea salt
pinch of tumeric (for color - don't add too much, the color brightens as it
cooks, just a pinch will do)
Put cashews in blender with a few tablespoons of lemonade. Blend for a minute on high and then add another cup of lemonade. Blend on high for 2-3 minutes. Add sweetners, kuzu (dissolve it in a little lemonade first to make sure it gets mixed), agar, sea salt and tumeric. Blend for another minute. Pour through a mesh strainer into a heavy bottomed saucepan (this is to get out any pieces of cashews that didn't get blended). Add the rest of the lemonade and the lemon juice to the pan. Cook on med heat stirring constantly until the mixture comes to a boil and thickens to it's full potential. Por over the baked crust and chill until set (a few hours). Cut into squares and serve.
A great variation is to pipe lines of warmed rasperry jam (seeds removed) into the lemon custard when it's still hot and swirl it with the back of a knife or toothpick. It's so pretty and lemon and raspberry go so well together.
Back to the top / Back to the index