The following recipe is from Popular Paleo. I am looking forward to making these tomorrow. If you get a chance to try it out let us know how it goes. Enjoy!
Ingredients:
CRUST
1 cup almonds
1 cup pecans
1/4 cup medjool dates (about 6 of the regular size)
1/4 cup coconut oil
1/2 tsp pure vanilla extract
1/2 tsp Celtic sea salt
1 egg
CRUST
1 cup almonds
1 cup pecans
1/4 cup medjool dates (about 6 of the regular size)
1/4 cup coconut oil
1/2 tsp pure vanilla extract
1/2 tsp Celtic sea salt
1 egg
FILLING
the juice from 4 lemons (approx. 3/4 cup)
1 tsp lemon zest
8 eggs
1/2 tsp pure vanilla extract
1/2 cup raw honey
1 TBSP arrowroot flour + 1/2 TBSP of hot water
the juice from 4 lemons (approx. 3/4 cup)
1 tsp lemon zest
8 eggs
1/2 tsp pure vanilla extract
1/2 cup raw honey
1 TBSP arrowroot flour + 1/2 TBSP of hot water
Prep:
Preheat the oven to 325 degrees (Fahrenheit).
Preheat the oven to 325 degrees (Fahrenheit).
Make the crust first by dumping all of the ingredients, except for the egg, into a food processor. Let this go until it gets to a “pebbly-sand” texture—well before it turns into butter. Then add the egg and process again just until the egg is fully incorporated and the nuts break down into “coarse sand.” I sure hope those textural references make sense!
Press the crust batter evenly into the bottom of an ungreased baking dish and set aside. The baking dish I like to use is an old stoneware baker, which is odd-sized at 9 x 9. It’s my favorite dish for this kind of recipe, I can’t go back to glass after going stone. If you don’t have one this size, I’d suggest using an 8 x 8 and enjoy a thicker crust. Thin-crusted lemon bars are no bueno…
For the filling, combine all of the ingredients using an electric mixer or by hand with a whisk except for the last line item—the arrowroot and water. Once the lemons, eggs and other stuff is mixed up, make a slurry using the 1/2 TBSP of hot water and tablespoon of arrowroot flour. Mix the slurry into the batter and gently pour over the pressed nut crust waiting in the baking dish.
Bake this for 30 minutes in a 325 degree oven. Don’t worry if it gets a little crackly once it’s done cooking. I haven’t met a Paleo lemon bar that doesn’t do this.
As tough as it is, this needs to be cooled completely before eating. Do your best!
For the filling, combine all of the ingredients using an electric mixer or by hand with a whisk except for the last line item—the arrowroot and water. Once the lemons, eggs and other stuff is mixed up, make a slurry using the 1/2 TBSP of hot water and tablespoon of arrowroot flour. Mix the slurry into the batter and gently pour over the pressed nut crust waiting in the baking dish.
Bake this for 30 minutes in a 325 degree oven. Don’t worry if it gets a little crackly once it’s done cooking. I haven’t met a Paleo lemon bar that doesn’t do this.
As tough as it is, this needs to be cooled completely before eating. Do your best!
No comments:
Post a Comment