MOST Gluten-free lemons bars are filled with dairy or sugar. Fortunately, this recipe doesn't have either. They're perfect for Rosh HaShana or Shabbat!
Lemon Coconut BarsLemon Coconut Bars
makes about 24 (2 x 2) bars
For the crust:
1 1/2 cups (176 grams) sorghum flour
1/2 cup (70 grams) sunflower seeds, roasted & unsalted
1/2 teaspoon xanthan gum
1/2 cup (98 grams) organic coconut oil
1 tablespoon (12 grams) palm sugar (a.k.a. coconut palm sugar)
For the custard layer:
4 extra-large (220 grams) eggs
1/2 cup (156 grams) honey
1/4 teaspoon liquid vanilla stevia
1 tablespoon (8 grams) arrowroot starch/flour
1 teaspoon lemon zest, grated on a microplane
1/2 cup (102 grams) fresh squeezed lemon juice
1/4 cup (55 grams) unsweetened almond milk
1/2 cup (44 grams) finely shredded unsweetened coconut
Preheat the oven to 350 degrees F. Prepare a 9 x 13 inch baking pan with cooking spray.
Put the sorghum flour, sunflower seeds, and xanthan gum in the bowl of a food processor fitted with a steel blade and process until the sunflower seeds are finely chopped. Add the coconut oil and palm sugar and pulse until the mixture is a crumbly meal, much like a pie crust. Do not overprocess. Press the crumbly mixture into the prepared baking pan. Bake for 8 - 10 minutes, until the crust is lightly golden brown.
While the crust is baking, prepare the filling. Put the eggs in the food processor (no need to wash the bowl) and pulse several times until the yolks are broken. Add the honey, stevia, arrowroot, lemon zest, lemon juice, and almond milk. Pulse several times, about one second each, until thoroughly combined. Pour the lemon mixture over the hot crust then sprinkle the shredded coconut evenly over the top.
Bake for 15 - 20 minutes, until the center of the lemon bars are set. Let cool completely then cut into squares approximately 2 x 2 inches each. Store in the refrigerator.