Vegan Turmeric and Meyer Lemon Squares
These vibrant vegan bars are sweetened with only maple syrup and packed with the bright, fresh, slightly sweet flavor of Meyer lemons.
Ingredients
- for the crust:
- 3/4 cup almond meal
- 1/2 cup tapioca flour
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- for the filling:
- 1/3 cup freshly squeezed meyer lemon juice
- 2 tbsp cornstarch
- 1 cup full-fat coconut milk
- 1/3 cup maple syrup
- 2 tbsp coconut oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon vanilla extract
- zest of ½ meyer lemon
- sliced ½ meyer lemon thinly
Nutrition
4 servingsInstructions (click to mark complete)
For the crust, preheat oven to 350 degrees
For the crust, preheat oven to 350 degrees. Line an 8-inch-square pan with parchment paper and set aside.
In a large bowl, whisk almond meal and tapioca flour
In a large bowl, whisk almond meal and tapioca flour. Stir in oil and maple syrup, and mix until combined. Press mixture into bottom of pan and bake until crust is lightly browned around edges, about.
For the filling, in a medium pot, whisk lemon juice and cornstarch until no lumps remain
For the filling, in a medium pot, whisk lemon juice and cornstarch until no lumps remain. Whisk in coconut milk, maple syrup, oil, turmeric, vanilla, and lemon zest. Bring mixture to a simmer over medium heat, stirring frequently for, or until filling thickens. Remove from heat and let cool.
Pour filling over crust and refrigerate, or until completely set
Pour filling over crust and refrigerate, or until completely set. Lift bars out of pan, cut into 16 squares, top each with a slice of lemon, and serve.
Original source: https://vegnews.com/recipes/vegan-turmeric-and-...