Dessert - Gluten free vegan lemon bars recipes
Author: Diana Thrash
Please note that the Prep time is hands on time only. These gluten free, refined sugar free, and vegan Lemon Bars are easy to make and taste amazing!
Vegan Lemon Bars
These gluten free, refined sugar free, and vegan Lemon Bars are easy to make and taste amazing! They have such an awesome lemon flavor and creamy texture.
Provided by: Morgan
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 9 servings
Number of ingredients: 12
Provided by: Morgan
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 9 servings
Number of ingredients: 12
Ingredients:
- 1/2 cup vegan butter, melted
- 1/4 cup maple syrup
- 1/2 tsp vanilla
- 1 1/4 cup gluten free all purpose flour (I use “Bob’s Red Mill 1-1 Baking Flour“)
- Dash of salt
- 3/4 cup lemon juice (about 4 large lemons)
- 1 tbsp lemon zest (optional for extra tart lemon flavor)
- 1/2 cup maple syrup
- 1 cup full fat coconut milk, refrigerated overnight*
- 1/4 cup cornstarch
- 1/8th teaspoon turmeric (optional for color)
- optional powdered sugar for topping
How to cook:
- Preheat oven to 350°F. Grease and 8 x 8″ baking pan.
- In a large bowl, combine melted vegan butter, maple syrup, and vanilla. Add gluten free flour and salt and mix until a dough forms. You should be able to pinch the dough with your fingers without the dough sticking to your hands. Add a small amount of gluten free flour if dough is really sticky.
- Use a rubber spatula and your hands to press the dough evenly into the prepared baking dish. Bake for 16-18 minutes or until the crust has started to brown slightly.
- Open the can of coconut milk and scoop out the thick cream that has risen to the top of the can. It should be about 1 cup. Add all of the filling ingredients to a medium sized sauce pan and whisk until the cornstarch has dissolved. Heat over medium heat, whisking constantly, until the filling thickens (about 5-10 minutes). The mixture should be very thick but still pourable.
- Spread the filling evenly over the crust and bake for another 15 minutes. Let the lemon bars cool for 30 minutes at room temperature and then refrigerate for 2 hours or until the filling has set.
- Cut into bars and optionally dust with the powdered sugar.
Vegan Lemon Bars
These bars are incredibly refreshing, light, lemony, not too sweet, healthier than the traditional lemon bars and so delicious!
Provided by: Gluten Free Stories
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: Baking,Gluten-Free,Low FODMAP,Nut Free,Vegan
Number of ingredients: 13
Provided by: Gluten Free Stories
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: Baking,Gluten-Free,Low FODMAP,Nut Free,Vegan
Number of ingredients: 13
Ingredients:
- 140 g (1 cup) flour
- 230 g (1 cup) vegan butter (melted)
- 50 g (¼ cup) granulated sugar
- 1 tsp pure vanilla extract
- pinch of salt
- 300 ml (1 ¼ cup) dairy-free milk
- 160 ml (⅔ cup) lemon juice (from around 3 lemons)
- 2 tsp lemon zest
- 134 g (⅔ cups) sugar
- 3 Tbsp cornstarch
- 1 tsp agar powder
- 1 tsp vanilla extarct
- ppinch of turmeric
How to cook:
- To make the shortbread crust
- In a bowl, mix melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned.
- To make the lemon filling
- In a medium size sauce pan add dairy-free milk, lemon juice, lemon zest, cornstarch (dissolved in a bit of water), agar powderm vanilla extract and a pinch of turmeric. Whisk everything together and bring it to boil over medium heat. Stir constantly and cook for about 3 minutes or until it starts to thicken. Pour the filling over the cooled shortbread crust.
- Allow to cool to room temperature, then place it in the fridge for about 2 hours or overnight. Slice into bars and enjoy!
Vegan Lemon Bars
These Vegan Lemon Bars are a refreshingly tart & sweet dessert! A healthier take on the classic, they're made with only 9 healthy ingredients + Sugar-Free.
Provided by: Caitlin Shoemaker
Total time: 43 minutes
Cook time: 28 minutes
Prep time: 15 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 14
Provided by: Caitlin Shoemaker
Total time: 43 minutes
Cook time: 28 minutes
Prep time: 15 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- 1 cup Almonds
- 1 cup Rolled Oats
- 2 tbsp Ground Flax + 5 tbsp Filtered Water
- 1 tbsp Maple Syrup
- 1/2 tsp Salt
- 2 cups Cashews, soaked for at least 4 hours*
- ½ cup Lemon Juice (about 3 lemons)
- Zest of 1 Lemon
- 1 tsp Vanilla Extract
- ¼ cup + 3 tbsp Maple Syrup
- 2 tbsp Arrowroot Powder
- ⅛ tsp Turmeric (Optional, for color only)
- ¼ tsp Salt
- Optional: Vegan Powdered Sugar, for topping
How to cook:
- Preheat the oven to 350F. Combine the Ground Flax, Water, and Maple Syrup together in a small bowl; whisk well, then set aside to let thicken for 5 minutes.
- In the meantime, add the remaining crust ingredients to a high-speed blender and process over a low speed until finely ground. Add the thickened Flax “Egg”, then pulse until a thick dough forms.
- Line a 9×9” pan with Parchment Paper, then use your fingers to firmly and evenly press the Crust into the base of the pan. Bake in the oven for 10 minutes.
- In the meantime, prepare the Lemon Bar filling by blending all ingredients in a high-speed blender until smooth and creamy. Use a spatula to evenly spread this mixture over the Base, then return the Lemon Bars to the oven and bake for 18-20 minutes. The edges of the bar will be slightly firm and pull away from the tin; the bars may look slightly runny in the center, but keep in mind that the mixture will thicken as it cools.
- Let the bars cool completely in the baking tin, then use the parchment paper to cleanly remove them and transfer to a flat surface to slice into squares. Top with Powdered Sugar if desired, then serve and enjoy. Leftovers will keep at room temperature for up to 3 days, or in the fridge for up to one week.
Gluten-Free Vegan Lemon Bars
If you can't find the cookies, you can sub in your favorite graham cracker or crumb-style crust. The recipe in Go Dairy Free is the one that I use. Please note that the Prep time is hands on time only. Allow a few hours for the lemon bars to set.
Provided by: Enjoy Life Foods
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 9
Provided by: Enjoy Life Foods
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 1⅓ cups water
- 1 teaspoon agar agar powder (see Agar Note below)
- ⅔ cup fresh lemon juice (about 3 large lemons)
- 3 tablespoon non-GMO cornstarch (if using arrowroot starch or tapioca starch, color and clarity will change)
- 2 (6-ounce) boxes Trader Joe's or Enjoy Life Soft-Baked Snickerdoodle Cookies
- 1¼ cups sugar
- ¼ cup plain dairy-free milk beverage
- 1 tablespoon finely grated lemon zest (from two large lemons)
- Powdered sugar, for garnish
How to cook:
- Line an 8×8-inch baking dish with parchment paper.
- Pour the water in a medium saucepan, add the agar agar powder, and let it soak for 15 minutes.
- In a small bowl, whisk together the lemon juice and starch until the starch is dissolved.
- When the agar is done soaking, place the saucepan over medium-high heat and bring the agar mixture to a boil, whisking gently (do not incorporate any air) to prevent it from settling at the bottom of the pot. Boil for about 10 minutes, or until the agar is completely dissolved.
- While the agar cooks, press the cookies into your lined baking dish to evenly and completely cover the bottom.
- Add the sugar to the agar mixture in your pot and boil until the sugar is dissolved, about 3 minutes. Lower the heat to medium. Whisk the lemon-starch mixture again, and then whisk it into the agar mixture. Add the milk beverage and lemon zest, and whisk constantly but gently, until the mixture thickens, about 5 minutes. It must come to a boil to thicken.
- Pour the mixture into your prepared crust. Let it cool for 20 to 30 minutes, and then refrigerate for at least 3 hours, or until the filling is set.
- Slice the lemon bars into squares. Use a sifter or a fine mesh strainer to sprinkle the bars with powdered sugar just before serving. (The bars will absorb the powdered sugar if left to sit).
- Store leftovers covered in the refrigerator for up to 4 days.
