Saturday, December 18, 2010
Lemon Bars & Seattle Bake Sale Tomorrow
I have been thinking a lot about food again! I think I burned out during Vegan Mofo, but I'm back in the kitchen trying to cook up a storm. Christmas time for me always meant pies, and lots of them, but I know plenty of people who associate that time of year with cookies and dysfunctional family gatherings. Not that it wasn't the case with my family at times - I'm just so food focused I'd cope by hiding in a corner stuffing my face with pie. Awesome mental picture, huh?
In the spirit of all thing sweet and rich, I decided to open up my repetoire a bit and start expanding my cookie collection. I was at the grocery store the other day picking up regular lemons for some citrus salad dressing when a beautiful, sunny yellow bag of meyer lemons caught my eye. The whole way home I was thinking of various lemony desserts that I could create, and some of those visions were a little on the ambitious side. I decided to go with a childhood favorite. Lemon bars were one of the few things my mom would cook better than anyone I knew (sorry Mom).
7 oz Palm Oil
5.2 oz Amaranth Flour
2.5 oz Potato Starch (can sub with Tapioca or Arrowroot)
2 oz White Rice Flour (can sub with Sorghum)
1/2 tsp salt
1/2 cup sugar
1 tsp Meyer Lemon zest
3 Meyer Lemons, juiced
Zest of 1 and 1/2 Meyer Lemons
8 soaked Dates
1/2 cup Date soak water
5 oz Agave
4 Tb Tapioca Flour
3 oz Coconut Oil (melted)
2 Tb ground Chia
3 Tb powdered sugar*
Preheat the oven to 350 degrees F. Line a 7X11 rectangular baking pan with bleach free baking paper. Combine the shortbread ingredients with a pastry cutter. Freeze the dough for at least 5-10 minutes to make it easier to work with and then press into the pan. Bake for 25 minutes.
While you are baking the crust, combine the filling ingredients in a high speed blender and blend until combined. Take the crust out of the oven and pour the filling on top of the crust (the crust will not completely set by this time...I was a little worried it wouldn't at all when I first looked at it, but it works well). Bake for another 25 minutes.
These bars are better the next day, after they rest for an evening. I will even throw them in the fridge for a bit the next day. Sift a little powdered sugar over the top and cut into bars to enjoy.
* Allergy & Vegan Note: Most powdered sugar that is readily available contains corn starch. Some brands, however, will use tapioca starch instead. I use Wholesome Sweetners Sugar because it contains Tapioca Starch and I know they don't use bone char filters during processing so it's vegan.
Sidecar for Pigs Peace in the U-District of Seattle is having a bake sale tomorrow. I'm not bringing lemon bars, but there will be chocolate cupcakes, thumbprint cookies, and probably some kind of shortbread. The bake sale will go on from 10 AM to 8 PM and they are located on the southeast corner of University and 55th. Click here for driving directions.