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Gluten Free Lemon Bars

Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 4 hours
Total Time 4 hours 55 minutes
Servings 9 squares

Ingredients

Base

  • 1 flax egg (mix 1 tbsp flax meal with 3 tbsp of water)
  • 1/4 cup coconut oil (melted)
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/2 cup oat flour
  • 1/2 cup coconut flour
  • 2 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1/4 tsp sea salt

Filling

  • 1 cup coconut cream ( roughly 2 14oz cans of Full Fat Coconut Milk in the fridge for 48 hours before)
  • 1/2 cup lemon juice (roughly 2 lemons)
  • zest of 1 lemon
  • 1/3 cup maple syrup
  • 2 tbsp arrowroot starch or corn starch

Instructions

  • 2 days in advance, put two 14 oz cans of Full Fat Coconut Milk (I have great success with the Thai Kitchen Brand) into your fridge. So that the cream and the coconut water will separate. 
  • Preheat the oven to 350°F. 
  • To make a flax egg. Place 1 tablespoon of ground flaxseed in a small bowl with 3 tablespoons of water. Mix together and then let sit for 5 minutes until a "yolky" consistency has formed. 
  • To make your own Oat Flour, simply add a heaping 1/2 cup of oats to your food processor or blender and blend/pulse until a fine flour consistency has formed. Add all the base ingredients together to a bowl. Option to hand mix or use a Kitchen Aid Mixer (as I did). Mix thoroughly, it should have a similar consistency to cookie dough. 
  • Line a 9X9 pan with parchment paper and add the base mixture. Press firmly into the pan. It will form a solid base. Bake for 15 minutes.  
  • Take out the two cans of coconut cream from your fridge. Don't tip them or move them around. Using a can opener open the can and scoop off the thick cream part from the can (it should just be right on the top). Do the same with the second can and the coconut cream should roughly measure 1 cup. It's ok to get a bit of the coconut water in with the cream but you want it to mostly be cream. 
  • Add the filling ingredients (coconut cream, lemon zest, lemon juice, maple syrup and arrowroot starch) to a blender and blend until smooth. Once the base has baked for 15 minutes (it should start to look golden on top) take it out of the oven and pour the filling mixture on top. Make sure it is evenly distributed. Bake for 20 minutes. 
  • After 20 minutes, the top should start to look golden brown. The top may still be bubbling/ a little liquidy and that's ok. Let it cool for 10 minutes then place the pan as it is into the fridge for 4 hours to let it set. After 4 hours the bars are good to cut and enjoy! Option to top the bars with more lemon zest or icing sugar although neither is necessary. Best to store the bars in the fridge.