Even as a dietitian, I have a love of baking that has only grown since childhood. I do not have to give up this past time just because I now work full time in the field of dietetics. Now I like to challenge myself and marry the two. One example of this is in these gluten-free, dairy-free (also low FODMAP) lemon bars. Share this tart, refreshing dessert at picnics and parties with your friends and family who may be monitoring for dietary restrictions. Hint, you will want to make sure you have enough to go around (even if you’re not watching for those intolerances); they are tasty.
- 3/4 cup almond flour + 3 Tbsps
- 1/4 cup brown rice flour + 1 Tbsp
- 1/4 cup powdered sugar + 1 Tbsp
- 1/2 tsp salt
- 6 Tbsp unsalted butter melted
- 3/4 cup granulated sugar
- 2 Tbsp brown rice flour + 2 tsps
- 1/4 tsp salt
- 2 large eggs lightly beaten
- 1 Tbsp lemon zest + 2 tsps
- 1/2 cup lemon juice
- Preheat oven to 325 degree Fahrenheit, line 8x8-inch pan with parchment paper. Start with the crust. In a large bowl, whisk together the almond flour, rice flour, powdered sugar and salt. Add melted butter and stir until combined. Transfer to lined baking pan and press into an even layer. Bake for about 20-25 minutes or until the edges are a light golden color, the middle will remain pale.
- While the crust is baking, start the filling. In a medium bowl, mix together sugar, rice flour, and salt. In a separate bowl, whisk the eggs, lemon zest, and lemon juice until combined. Add the wet ingredients to the dry ingredients and mix until combined. When crust is finished baking, pour filling over hot crust. Return to the oven and bake for another 17-20 minutes, until the center is set.
- Cool the bars on a wire rack. Cut into 12 bars. Store in the refrigerator for up to 5 days. Enjoy
Remember, portion size and moderation are important even when using low FODMAP ingredients. Follow the suggested serving size and savor each bite of these tasty treats!