Wednesday, April 8, 2009

Gluten Free Dessert Recipe: Lemon Squares

I adapted a recipe for lemon squares by Tamar Ansh for a passover sedar I am making. Half way through the recipe I switched from agave to sugar, because my son went to a party today and had a ton of sugar and did fine. I can't tell you how huge it is that he doesn't get sick from sugar now. I like our sugar free life, but I was worried about substituting agave for the sugar in a custard. I am sure I could figure it out--but not tonight. I am too tired. For the dinner, I also made chicken soup, vegetable soup, a few dozen matzahs and roast vegetables. I can't make one more thing. So I decided after starburst jelly beans and a donut, he would be fine with a lemon square that was made with sugar on a holiday. But Another One Bites The Crust has an egg free custard made with agave that looks interesting if you prefer a sugar free custard. Note: These were such a hit the first night of Passover I made them again for the second night. This recipe is the new and improved version. They are also delicious cut in squares and frozen.

Pastry:
1 cup almonds (I soaked them overnight) or use almond flour
1/2 cup tapioca flour (or potato flour)
1/2 cup agave (or sugar)
1/8 tsps salt
2 T. coconut oil

Lemon Filling:
3 eggs
3/4 cup sugar
2 T. coconut oil
1/3 cup lemon juice
2 Tablespoons tapioca flour (or potato starch)
3/4 teaspoon lemon zest
powdered sugar for topping

Preheat oven to 350º. Line a 8 inch square baking pan with parchment paper or foil. Lightly grease this lining.

To make pastry dough, place almonds in a cuisinart and process until almonds are finely ground. Add potato starch, agave, salt and coconut oil. Process until a smooth dough. Spoon the batter into the pan and spread evenly so it covers the bottom of the pan. If you use sugar, the pastry dough will be like sand. In that case, press the sand mixture into the bottom of a pan. When it melts it will form a pie crust. (This also makes a great tart crust.) Bake for 15-20 minutes until the cake is golden.

Beat eggs in cuisinart until they become thick and light colored and increase in volume. Add all the remaining ingredients, except the powdered sugar. Pour over the crust and bake for 20-25 minutes, until set. Remove from oven.

Cut into bars. Sprinkle with powdered sugar and serve. These bars freeze well.

8 comments:

Our Family Is His said...

Totally OT, but I have a question I thought you might have the answer to. Reflux and GFCF diet, any connection? We had to take DS #1 off a totally GFCF because he was not eating at all and we were looking at a feeding tube. We were just trying to build him back up to where he was strong enough to work back onto anything GFCF. His biopsies came back today and he has esophagial damage due to reflux. Now, he wasn't on total GFCF long enough to fix this if it could be related. So the damage wasn't that quick. Could this be something helped by GFCF? Is it at all related? He has Autism so we will be moving to a full GFCF very soon.

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gfcfmom said...

some doctors think reflux is totally gluten related. My husband got severe reflux on a gluten challenge. I would move toward GFCF and SF (no soy.) Soy is not good for kids. I would try to be totally GFCF as the diet doesn't work unless you do it 100%. Also,you might think about buying a vitamix blender for smoothies. It breaks down the food so you can digest it easier. Just a thought since you mentioned the feeding tube. I thought it might be something to try--you can put almonds and a few dates in the blender and it makes a super creamy milk.

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Our Family Is His said...

I was thinking of moving him to Almond milk (since we already have my 14 month old on it as he's allergic to dairy, soy, and oat milk). We are going to move him 100% GFCF very soon. We had to get over this ridiculous hump in his eating. We are sooo over that with this new medication. It might have saved us from having to place a feeding tube. Thank you for your input. After seeing how our bodies function together instead of in individual pieces, I couldn't imagine these things weren't somehow tied together.

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Jane D. said...

I found this great site with loads of Dairy Free Holiday recipes. I recommended it to my sister who has an autistic child and she loves it. There is also a cool video on the bottom of the page where Rose Cole (founder) is making one of her recipes www.RoseCole.com/HolidayCookbook

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Debra said...

I worry about finding tasty gluten free recipes as gluten has been linked to autism and I prefer to just avoid it all together. I’ve tried tons of different recipes and expensive “organic foods” from the stores but I recently came across this website www.RoseCole.com/HolidayCookBook . Rose Cole who is the nutritionist behind the site puts up all these great gluten free recipes in her Holiday Cookbook that are easy and affordable. I think I’m actually looking forward to cooking on the holidays for once. Lol

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Debra said...

I worry about finding tasty gluten free recipes as gluten has been linked to autism and I prefer to just avoid it all together. I’ve tried tons of different recipes and expensive “organic foods” from the stores but I recently came across this website www.RoseCole.com/HolidayCookBook . Rose Cole who is the nutritionist behind the site puts up all these great gluten free recipes in her Holiday Cookbook that are easy and affordable. I think I’m actually looking forward to cooking on the holidays for once. Lol

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Lori, TX said...

After one of my kids was diagnosed with Autism I have been trying to avoid dairy. I came across this site www.RoseCole.com/HolidayCookbook. Rose Cole is a godsend! Her recipes are so simple and affordable and best off DELICIOUS! Also, there is a really cool free video at the bottom of the page, which is really helpful showing her preparing one of her recipes. Happy Holidays!

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Anonymous said...

Thanks for posting a GF lemon bar recipe without corn products! I can't wait to try this out.

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