Vegan Gluten-Free Lemon Bars
Ingredients
Crispy crust
- 3/4 cup gluten-free old-fashioned rolled oats
- 3/4 cup almond flour
- 1/4 tsp fine sea salt
- 2 tbsp agave
- 3 tbsp coconut oil, melted
Lemon filling
- 3/4 cup lemon juice (about 4 lemons)
- 1 1/4 cup granulated sugar
- 6 tbsp tapioca flour (or corn starch)
- 1 1/4 cup coconut milk (thick white portion only)
- pinch turmeric (for colour)
- pinch fine sea salt
For serving
- powdered sugar, optional for dusting
Preparation
Preheat oven to 350F/180C. Line an 8x8 baking pan with parchment paper to fit snug along the bottom with flaps up the side.
Pulse the oats in a high-speed blender until flour-like consistency. Add to a small mixing bowl with the almond flour, sea salt, agave and melted coconut oil. Mix to combine.
Transfer the cookie crust to the baking tray and flatten with a spatula to make an even, solid base. Bake in the oven until golden, 8 to 10 minutes. Remove and set aside. Keep the oven on.
In a medium saucepan, whisk together the lemon juice, sugar, and tapioca flour. Add 1 1/4 cup of the thick white portion of canned coconut milk, a pinch of turmeric and sea salt. Bring to medium heat and cook, stirring often, until smooth and thickened into a custard consistency, about 10 minutes.
Transfer the lemon filling to the baking pan and smoothen evenly with a spatula. Bake until the edges are slightly browned, about 15 minutes. Let cool for 30 minutes. Then transfer the bake to the fridge to chill entirely, at least 2 hours, preferably overnight.
When chilled, lift the dessert out of the dish using the parchment flaps, and dust with powdered sugar. Cut into 16 squares.
