November 14, 2024
These oh-so-yummy gluten and dairy-free lemon bars are impossibly easy and make the perfect go-to summer treat (approx 36 bite-sized pieces). Add a dollop of your fave dairy-free ice cream for a summery dessert.
TIPS: Bake for the full 45 minutes or longer (if not slightly browned on the top) and do refrigerate overnight. Store bars in an air-tight container in the fridge.
125g plant-based Nuttelex melted & cooled
1/2 cup fresh juice strained (about 3 juicy lemons)
zest of 3 lemons finely grated
1 1/2 cups plant-based milk of choice
1/2 cup gluten-free plain flour
Toppings to Serve
Lemon zest ribbons (use a zester or peeler & then slice strips into fine ribbons)
coconut yoghurt icecream (optional)
TOOLS
1Preheat oven to 180C/160C fan forced. Line a square pan with baking paper allow edges to overhang. Gather all ingredients
2In a bowl place all the ingredients except the flour, coconut and melted Nuttelex and stir to combine. Then stir in the gluten-free plain flour, coconut and melted Nuttelex to form a batter.
3Once combined pour the batter into a prepared lined tray.
4Bake in preheated oven for 45 minutes or until slightly browned on top.
5Once cooled (about 1 hour) cover with cling wrap and refrigerate overnight.
6User a ruler and knife to cut into vertical trips as per the image
7Then use the baking paper to turn the slab clockwise, and again use the ruler to slice into even, bite-sized pieces.
8Dust with icing sugar and top with ribbons of lemon zest.
