71
FRESNO BEE
Lemon bars with whole wheat flour and a fruit-and-nut crust are sweet and relatively healthy.
This classic dessert is lightened up with a fruit-and-nut crust — more healthful than the usual buttery shortbread — and a filling that uses whole-wheat flour.
The recipe comes from Gianna Dinuzzo of the organic food delivery service Ooooby Fresno.
- >> Crust:
- 1 cup cashews
- 1 cup almonds
- 1/4 cup shredded coconut
- 3/4 cup raisins
- 1/4 teaspoon salt
- Grated zest from 1 lemon
- 2 tablespoons pure maple syrup
- >> Filling:
- 3 eggs
- 1 egg yolk
- 1/2 cup lemon juice
- Grated zest from 2-3 lemons
- 1/2 cup sugar
- 1/3 cup whole wheat flour
Heat oven to 350 degrees. Spray a 9-inch square baking pan with coconut oil or nonstick spray.
To make crust: Combine ingredients except maple syrup in a food processor. Process until finely ground. Slowly add syrup and process to a crumbly, gooey, cookie-dough-like consistency.
Press crust into a thin, even layer in bottom of prepared pan.
To make filling: In a large bowl, whisk together ingredients until smooth. Pour over crust. Bake 20 minutes, or until filling is set.
Let cool at least 15 minutes. Dust with powdered sugar.
By participating in online discussions you acknowledge that you have agreed to the Terms of Service. An insightful discussion of ideas and viewpoints is encouraged, but comments must be civil and in good taste, with no personal attacks. If your comments are inappropriate, you may be banned from posting. Report comments if you believe they do not follow our guidelines.
Having trouble with comments? Learn more here.