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Lemon & Currant Bars (grain free)
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!
Lemon & Currant Bars (nutty version)
Ingredients
Scale
- 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
- 120g 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
Instructions
Thermomix Method
- 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.
Conventional Method
- As above, except mix by hand until well combined.
Notes
- 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.
Lemon & Currant Bars (nut-free version)
Ingredients
Scale
- 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
- 120g extra virgin olive oil (or coconut oil)
- 20g coconut flour
- 1/2 tsp bicarb soda
- 1/4 tsp fine sea salt
- 100g currants
Instructions
Thermomix Method
- 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.
Conventional Method
- As above, except mill pepitas in a food processor until finely milled, then mix in remaining ingredients except currants.
- Continue as above.
Notes
- 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.
Comments 13
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Hi Jo – wondering what a good alternative to almond meal would be? I have 113g and need 180 🙂
Thank you!! I love these bars
Any nut or seed meal will work! 🙂
Hi Jo, just wondering if Besan flour will work or spent flour and If not another alternative to coconut flour as my 15 month old has a coconut intolerance. Thank you!
Green banana flour is a great alternative to coconut flour in this recipe as it is quite fibrous and has the same properties. You may need to source online.
Hi what are the measurements of the tray you have used for Lemon & Currant bars?
Hi. My tray is roughly about 33cmx22cm. Enjoy:-)
Love these. I’m a sucker for a cuppa and something sweet and these hit the spot! I got half way through cooking and realised i didn’t have coconut flour so just whizzed a bit of shredded coconut and added a bit of tapioca flour – not sure if that would Do the same job but they’re Delish. I hardly ever cook anything that’s not on your blog or from life changing foods now. I’m so grateful for how easy you’ve made it for me to make simple nutritious food.
What a great hack:-). So glad these turned out delicious.
I swapped the rice for cauliflower rice.. delicious 😋
What could I substitute the currants with. Not sure I can get my hands on them?
Sultanas, dried blueberries, raisins or cranberries would be great:-).
I have made these twice this week since you shared them on FB. Once for my family and once for a work morning tea. Safe to say they will be on high rotation in my house – SO good!!
So happy you like them! xx