Friday, October 8, 2010

Rustic Lemonhead Oat Bars (Vegan, GF)

I don't know about you guys, but I can only handle so much pumpkin and apple at once! I thought I'd have a little Summer Flashback and bring back lemons! There was a big bag of organic lemons on sale at the supermarket so I thought what the hey and bought them, I hope the Autumn police weren't watching ;). Anyway, Jenn and I are huge fans of the vegan food blog Veggie Wedgie, we love the recipes and the photography is drop dead gorgeous! Please check her out! I've had my eye on these lemon bars for a while, I was a little hesitant to make them because it looks like you make the filling the way you'd make lemon meringue pie filling, which is scary, but it's so much easier than you think! I used full fat coconut milk for this, and probably should have used light, like Veggie said, I would prefer a lighter bar. You may think that the filling isn't thick enough, but it sets up really nicely I promise! :)  And they're Gluten-Free by using pure oat flour and our Gluten-Free flour blend (found in substitute tabs). 


Is this a Vegan GF lemon bar? Or some kind of crazy dream...

Crust:
1 cup oat flour
1/2 cup Gluten-free flour blend (see substitutions tab)
5 tbsp coconut butter (solid coconut oil)
1/4 cup sucunat
2 tbsp water
pinch of salt


Filling:
1 cup fresh lemon juice
2 tbsp lemon zest
1/2 cup arrowroot flour
1/2 cup maple syrup (I used 1/4 cup honey, 1/4 cup maple)
1 400ml can light coconut milk or full fat for a richer bar

First make the oat flour and mix with GF flour, salt and sugar. Add coconut butter in chunks and mix with your hands. Add water and keep mixing until everything is well combined. In a greased baking dish add the oat mix and press with your hands to form the crust. Using a fork pierce the surface of the crust and bake in preheated oven for 30 minutes at 350F. Remove from the oven and let it cool. Meanwhile make the lemon filling. In a pot combine syrup, coconut milk and arrowroot. Whisk until the arrowroot is completely dissolved. Add lemon zest. Bring to boil whisking continuously and once it starts to thicken removed from heat. Add lemon juice  and continue stirring for 3 minutes. Let the mixture cool completely and pour over the crust. Chill until set.


Makes 16 bars

6 comments:

  1. I love lemony desserts! These look fantastic! And so pretty too!

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  2. I HAVE HAVE TO make these. I am just adding to many recipes in my to-make folder. So little time!

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  3. wow! bad ass! these look amazing~!

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  4. What size baking pan did you use?

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  5. yes what size baking pan???

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