Lemon & Currant Bars (grain free)
Vanilla Cupcakes with Chocolate Ganache (grain-free, dairy-free)
July 9, 2019
The other day I was searching the supermarket shelves for a muesli bar/snack bar kinda thing that was gluten free, refined sugar free, and not full of chunky nuts (because my youngest daughter doesn’t like the chunky nut bars). I couldn’t find anything suitable, so I went home and converted my Lime & Macadamia Biscuits into bars. They were a winner!
I swapped the lime for lemon and added currants, and chilled them really well so they could be cut into bars easily. I recommend keeping them in the fridge or freezer so they stay cold, as that way they are chewy not ‘cakey’. You can wrap them separately in baking paper for lunchboxes, if you like, too. 🙂
If you can’t have nuts, try the nut-free version below – it’s also great for school lunchboxes! Both versions are also gluten free, grain free, dairy free, egg free, and refined sugar free. Enjoy!
- 100g raw macadamias
- zest of 1 lemon
- 1/2 tsp vanilla powder or vanilla paste
- 70g honey (or other sweetener to taste)
- 2 Tbsp lemon juice
- 100g extra virgin olive oil (or coconut oil)
- 180g almond meal
- 20g coconut flour
- 1/2 tsp bicarb soda
- 1/4 tsp fine sea salt
- 100g currants
- Preheat oven to 180C. Line a 20x30cm baking dish with baking paper.
- Place macadamias onto a baking tray and cook for 10-15 mins, or until lightly browned. Roughly chop by hand. Set aside.
- Place lemon zest into TM bowl and chop 1 min/speed 9, or zest lemon with a microplane or fine grater.
- Add remaining ingredients except macadamias and currants, and mix 10 sec/speed 6.
- Add macadamias and currants and mix 5 sec/reverse/speed 3.
- Press dough into the lined baking dish, and bake in 180C oven for 15-20 mins, or until golden brown and cooked through.
- Cool, then place into freezer to chill. Once chilled cut into 2x10cm bars, and wrap in baking paper if desired.
- Store in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.
- As above, except mix by hand until well combined.
- Serve cold from the fridge or freezer so they are chewy - if they get too warm they will have more of a cake-like texture and will break easily. If packing in a lunchbox, pack frozen and add an ice brick to the lunch bag.
- 200g raw pepitas
- zest of 1 lemon
- 1/2 tsp vanilla powder or vanilla paste
- 70g honey (or other sweetener to taste)
- 2 Tbsp lemon juice
- 100g extra virgin olive oil (or coconut oil)
- 20g coconut flour
- 1/2 tsp bicarb soda
- 1/4 tsp fine sea salt
- 100g currants
- Preheat oven to 180C. Line a 20x30cm baking dish with baking paper.
- Place pepitas into TM bowl and mill 10 sec/speed 8. Scrape down with spatula and blend again if needed. Remove to a bowl and set aside.
- Place lemon zest into TM bowl and chop 1 min/speed 9, or zest lemon with a microplane or fine grater.
- Add all ingredients except currants to TM bowl and mix 10 sec/speed 6.
- Add currants and mix 5 sec/reverse/speed 3, or until mixed through.
- Remove mixture to the lined baking dish, and spread out evenly. Bake in 180C oven for 15-20 mins, or until golden brown and cooked through.
- Cool, then place into freezer to chill. Once chilled cut into 2x10cm bars, and wrap in baking paper if desired.
- Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.
- As above, except mill pepitas in a food processor until finely milled, then mix in remaining ingredients except currants.
- Continue as above.
- Serve cold from the fridge or freezer so they are chewy - if they get too warm they will have more of a cake-like texture and will break easily. If packing in a lunchbox, pack frozen and add an ice brick to the lunch bag.
