Tags: Gluten-Free,Low Sugar,Soy-Free,Vegan
Lately, when life has been "challenging" I find myself thinking of lemons. That old saying, when like gives you lemons, is one I repeat in my head over and over again until I can figure out how to make lemonade. Alas there are times when there can't be lemonade. Sometimes life just plain sucks and I'm stuck with bushels of lemons piling up all around me. But don't despair, that is life after all. Life isn't a walk in the park...unless you step in dog poop, trip over a root, and sprain your ankle, etc. Life is uncomfortable. Life is hard. Life is work....and that's ok. That's the way it should be. How else can we appreciate the good days, appreciate the amazing people that help us through those lemon filled days, and appreciate our very own strength? I am strong, you are strong, and together there is nothing we can't accomplish. Lately, the lemons have been piling up... So my head has been filled with creative ideas on what to make with all of them. I am making the conscious decision that from now on, whenever life starts tossing lemons my way, I am going to chop, bake, and cook my way to a better tomorrow. At the very least I can share my lemony creations with those I love, or even those who are battling their own lemons. Something about that yellow hue and bright, tangy flavor always manages to perk up even the toughest of days. Let's harness our lemons and turn them not only into lemonade, but into scrumptious share-able bites of happiness for all. **Hugs**
- 1-1/3 cup rolled oats
- 1/4 cup unsweetened shredded coconut
- 7 dates
- 3/4 tsp sea salt
- 1/4 cup almond meal or almond flour
- 1/4 cup coconut oil, melted
- 2 cups coconut milk, I used SoDelicious unsweetened
- 2 TBS agar agar flakes
- 1/4 cup fresh lemon juice
- 1/4 tsp lemon zest
- 3 TBS + 1 tsp agave syrup
- 1/4 tsp vanilla extract
- 3 pinches of turmeric (for color)
- 1 pinch of salt, I used pink Himalayan
- 1 - 6oz container of non-dairy plain yogurt, I used SoDelicious coconut plain
Preheat oven to 350 degrees. Spray a 8 x 8 non-stick square cake pan with cooking spray.
Place the oats, shredded coconut, dates, and salt into a food processor and process for a minute or two until everything is flour-like consistency. Add almond meal and pulse 4 to 5 times to combine. Next add the coconut oil and pulse until it just starts to come together as a dough. Sprinkle this mixture evenly into the prepared pan. Then use your fingers to gently press the crust down, leveling as needed. Make sure it is pressed in pretty well and then transfer to the oven. Bake for 10-15 minutes until the edges are golden. Set pan on a wire rack to cool to room temperature.
When crust has cooled, place the 2 cups coconut milk into a medium saucepan and sprinkle the agar flakes on top. Let sit for a few minutes then add the lemon juice, zest, agave, vanilla, turmeric, and salt. Whisk to combine. Bring mixture to a slow boil. I used medium heat to achieve this. Once the mixture comes to a rolling boil, set a timer for 10 minutes. Reduce heat a bit (medium-low), and let the mix boil for 10 minutes, whisking frequently to keep agar from sticking to the pan. After 10 minutes remove from heat and whisk in the yogurt. Pour this mixture carefully over the top of the cooled crust and place pan in the fridge to set. I let mine set for about an hour. Then remove it to serve or cover with plastic wrap and place back in the fridge to enjoy later. These are best kept chilled, but can also be served at room temperature. Cut bars into 2" squares, this makes 16 evenly sized lemon bars.