Since I’ve been spending a lot of time at home with my feet up, I’ve been spending even more time on Pinterest than normal! One of the many things I added to my boards was this delicious looking recipe for dairy free Lemon Bars. The original recipe was both Gluten Free and Dairy Free, so I’ve decided to make a few alterations and make it this week!
While the recipe does take a while from start to finish, most of the time is spent with the slice in the oven or the fridge. And it was well worth the time spent, and luckily it gave my ankle a bit of a break too! This recipe actually involved more interpretations than I’d planned since I was out of more ingredients than I had realised!
For the shortbread layer, I had originally planned to substitute the Gluten Free flour mix for normal plain flour which I quickly realised had run out. Since I was out of plain flour, I substituted it for 1.5 cups of normal self raising flour and omitted the flour mix, gum and baking powder. I made the lemon layer as per the recipe, using the corn flour option and poured it over as soon as the shortbread layer was done.
When the slice came out of the fridge after the final baking, the layers remained distinct yet gooey, and was really delicious. It won the housemate seal of approval too, and I don’t think they’ll last too long!
I hope that you’ll head on over to Sheena’s page and try this dairy free lemon bars recipe for yourself!
When I stumbled on this pin in my Pinterest feed, I was thinking that a dairy free Twix bar slice was just too good to be true! I popped it on one of my boards thinking I’d give it a go at some point, and didn’t think too much more of it. Just 2 weeks later after a morning tea at work, I decided I needed to try this slice. If it worked out, I hoped it would convince some of my colleagues that it was possible to make delicious dairy free sweets that I could eat!
I’ve just gotta say, this recipe has changed my life! Well, maybe that’s a slight exaggeration, but it is amazingly delicious and tasty! Not only is it dairy free (actually it’s vegan), it’s also gluten free so all of my friends will be able to enjoy this one!!
With only six ingredients (almond butter, maple syrup, cocoa powder, coconut flour, salt and vanilla extract) there isn’t too much to buy, and you re-use the ingredients throughout the layers. I did substitute cocoa for cacao since I couldn’t find any cocoa with no traces of dairy, but everything else I used by the book! Check out the recipe over at Bakerita’s blog.
I ended up refrigerating the whole thing overnight before cutting the next morning. Pulling it out of the fridge I thought it was looking good (that’s sea salt flakes on the top) but I was a bit nervous as to what I’d find when I cut into it.
I needn’t have worried. The three layers remained distinct, and when I snuck my first taste (I couldn’t wait until I took the photo) I was in heaven! The caramel was just gooey enough, and without knowing it was mostly almond butter, you would not have been able to tell! The balance of the salty and sweet was perfect to balance out the richness of the cacao. My only complaint, there wasn’t enough! I took it into work and it disappeared within about 5 minutes, and I’ve been told to make double the batch next time I bring it in. 🙂
I’m visiting another lactose intolerant friend for a craft day this weekend so I have another batch of cookie base in the oven as we speak. I can’t wait to eat it again, and this is firmly in my repertoire of sweet goodies now!