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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 172.4
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 60.8 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.0 g

View full nutritional breakdown of Lemon Bars-Vegan Gluten free calories by ingredient
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Lemon Bars-Vegan Gluten free

Submitted by: NAYARI


Number of Servings: 16

Ingredients

    1/4 cup millet flour
    1/4 cup brown rice flour
    1/4 cup potato starch
    1/4 cup tapioca flour/starch
    1 tsp guar gum
    1/3 cup powdered sugar
    1/2 cup vegetable shortening
    1 1/3 cups water
    3 tablespoons agar agar flakes or 1 1/2 teaspoon agar agar powder
    1 cup light brown or raw sugar
    2/3 cup fresh lemon juice
    3 tablespoons corn, tapioca, or potato starch
    1 tablespoon lemon zest
    1/4 cup full fat coconut milk

Directions

preheat oven to 350 F. Oil and 8 or 9 inch square pan. Alternately, line the pan with parchment paper.
Mix all the crust ingredients until it looks crumbly. Transfer the mixture into prepared pan and press into an even layer, making the edges slightly higher than the rest. Bake for about 30 minutes, watching carefully. Remove as soon as the edges are brown.
In a saucepan, combine the agar agar and water for 15 minutes. Place pan over medium heat and bring to a boil; boil about 10-12 minutes, stirring occasionally, until the agar has dissolved. Add the sugar and boil for 3 more minutes, until it has dissolved in the agar mixture.
Combine lemon juice and starch, stirring until starch dissolves. Add to agar-sugar mixture and lower heat. Add lemon zest and coconut milk and whisk constantly, until mixture thickens a bit, about 5-7 minutes. It should be bubbling, but not wildly boiling. The mixture may seem syrupy; it will thicken as it cools.
Pour the filling onto the crust. Let cool for 20 minutes at room temperature, then refrigerate for 3-6 hours, until filling is set.
Adapted slightly from a recipe posted at The Cinnamon Quil
http://thecinnamonquill.com/blog/?p=1240l

Serving Size: makes 16 2 inch squares

Number of Servings: 16

Recipe submitted by SparkPeople user NAYARI.






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