Description
The perfect balance of lemony and sweet. Healthy and easy to make! Sugar-free, gluten-free, and dairy-free.
Ingredients
- FOR THE CRUNCHY CRUST:
- ½ cups Raw Sunflower Seeds
- ¼ cups Flaxseeds (linseeds)
- ½ cups Raw Cashews (or Almonds, Hazelnuts Or Peanuts)
- 3 Tablespoons Arrowroot Flour Or Arrowroot Starch
- 1 cup Gluten Free Flour
- ⅛ teaspoons Himalayan Pink Salt
- 3 Tablespoons Melted Coconut Oil
- 2 Tablespoons Raw Honey
- 2 Tablespoons Cold Water
- FOR THE LEMON FILLING:
- 2 Large Eggs
- 2 Egg Yolks
- 1 cup Coconut Cream, Or Cream Of Your Choice
- 3 Tablespoons Arrowroot Starch, Or Arrowroot Flour
- 1 teaspoon Vanilla Extract
- ⅓ cups Freshly Squeezed Lemon Juice (about 1 Lemon)
- 3 Tablespoons Raw Honey
Preparation
For the crust:
Preheat oven to 200°C (400°F) and grease a 9 x 11 inch pie pan.
Blitz nuts and seeds in a blender until quite fine. Add arrowroot, gluten-free flour, salt, coconut oil, honey and cold water and blitz again until mixture comes together.
Press the mixture evenly into base of pie pan. Bake for 6 minutes. Remove crust from the oven and allow to cool until lukewarm in pan on a wire rack before pouring in lemon filling. Reduce oven temperature to 150°C (300°F)
For the filling:
In a bowl, whisk eggs, egg yolks and coconut cream. Whisk in arrowroot, vanilla extract, lemon juice and honey until smooth and creamy. Carefully pour onto the cooled crust. The mixture will be quite thin but don’t worry, just get it in the oven and it will set beautifully! Bake for a further 30 minutes or until filling is set.
Remove from oven and allow to cool completely in pan, on wire rack, before slicing into bars. Serve and enjoy!
Note: These can be stored in airtight containers in the refrigerator or freezer.
