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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Lemon Bars, Tangerine Bars, Strawberry Kiwi Bars and Cranberry Orange Bars with 3 Different Shortbread Crust Options! (Gluten/ Grain/ Dairy/ Egg /Nut Free  + Keto, Paleo & AIP.

Lemon Bars, Tangerine Bars, Strawberry Kiwi Bars and Cranberry Orange Bars with 3 Different Shortbread Crust Options! (Gluten/ Grain/ Dairy/ Egg /Nut Free + Keto, Paleo & AIP.

I recently have had several people message me asking for a good Lemon Bar recipe..which I realized with shock that I had never posted before! HOW did I manage to miss something so important?? Who doesn’t love a good Lemon Bar??

Then being me..I had to take things to the extreme because I cant stand when anyone gets left out due to dietary restrictions or allergies. So, I went wild and tested out 3 different shortbread crust recipes and 4 different topping recipes!

I ended up having for you 3 shortbread crust recipes to choose from- One using Almond Flour (this one is low carb and will work best for the Keto crowd!). The next uses Cassava flour and is Autoimmune Paleo by Default, and the 3rd Uses Rice Flour and is perfect for those with Nut Allergies. All three are great, so you’ll end up with a great crust no matter which you select.

THEN- for your topping you have 4 different options. You can go with Classic lemon Bars, Tangerine Bars, Strawberry Kiwi Bars (which are particularly fun in the summer!) OR Cranberry Orange Bars that I highly recommend making around the Holidays!

Each topping recipe comes with Notes to use Honey Or Stevia! Stevia, for sugar free or Honey which is a good option for the AIP diet. You could also sub out the Honey for Agave Nectar or another liquid sugar free syrup if thats your preference.

PLEASE NOTE: You’ll notice I called for the Stevia in grams.. typically one packet of stevia is 1 gram.  So for example if you see I call for 8 grams of stevia that would be 8 packets of stevia!

When the bars are ready to be served- you can let them be what they are (as they are all a really lovely color!) or you can top them with slices of fruit or powdered sugar. If you are going the sugar free route Swerve has a great sugar free powdered sugar!

 

All Recipe Variations Yield: 1 - 7x7 or 8x8 pan

 

Shortbread Crust option #1 (Almond Flour) 

2 Cups Blanched Almond Flour (2 cups) (288g)

3 ½ Cups Granulated Sugar (Organic Cane, Xylitol, Swerve or Granulated Honey 560g) * The other unrefined sugars will darken the color of the crust. If this doesn’t bother you feel free to use any of them. The key here is that it must be a granulated variety.

⅛ Tsp. Salt

¼ Tsp. Baking Powder (I used double acting)

1 TBS Vanilla Extract

 

  1. Preheat oven to 350 degrees.

  2. Combine ingredients in a food processor until crumbly. (This can also be done by hand).

  3. Select a square pan between 7-8 inches wide. (I used a 7x7).

  4. Place a piece of parchment paper in the pan so that it also covers the sides. (This parchment will be your means of removing the bars).

  5. Press the crumbly shortbread dough into the bottom of the pan evenly.

  6. Bake for 18-20 minutes. 

  7. Remove from oven and allow to cool completely in its pan before adding the filling. Shortbread will harden as it cools. 

 

 

Shortbread Crust option #2 (AIP) 

2 cups of Otto’s Cassava Flour (268 grams) 

1 cup butter (2 sticks) or ghee or coconut oil chilled. 

½ cup granulated sugar such as granulated honey or granulated maple sugar (Organic Cane Sugar, Swerve and Xylitol will also work- but are not considered AIP if that matters to you. ) 

 

  1.  Preheat oven to 350 degrees.

  2.  Combine ingredients in a food processor until crumbly. (This can also be done by hand).

  3.  Select a square pan between 7-8 inches wide. (I used a 7x7).

  4. Place a piece of parchment paper in the pan so that it also covers the sides. (This parchment will be your means of removing the bars).

  5. Press the crumbly shortbread dough into the bottom of the pan evenly.

  6. Bake for 25-30 minutes until golden and lightly brown on the edges. 

  7. Remove from oven and allow to cool completely in its pan before adding the filling. Shortbread will harden as it cools. 

 

Shortbread Crust option #3 (Rice Flour) 

 (I just noticed this recipe is missing butter and I don’t have the final version of  that in notes somehow so please stand by on this specific crust- I’m going to retest to make sure I have the right amount! :) )

 

Ingredients:

1 Cup Rice Flour (160g) (Superfine works best or try Rice flour from an Asian Food Store)

1/3 Cup Tapioca Flour (43g) (Or Arrowroot or Cornstarch)

1/2 Cup Granulated Sugar (80g) (Organic Cane, Xylitol, Swerve or turbinado) * The other unrefined sugars will darken the color of the crust. If this doesn't bother you feel free to use any of them. The key here is that it must be a granulated variety.

2 Tsp. Vanilla Extract

1/8 Tsp. Salt

 

1. Combine ingredients in a food processor until crumbly. (This can also be done by hand).

2. Select a square pan between 7-8 inches wide. (I used a 7x7).

3. Place a piece of parchment paper in the pan so that it also covers the sides. (This parchment will be your means of removing the bars).

4. Press the crumbly shortbread dough into the bottom of the pan evenly.

5. Bake at 350 for 22 minutes.

6. Remove from oven and allow to cool in its pan. Shortbread will harden as it cools.



4 Flavor Variations:

 

Classic Lemon Bars

  In a small sauce pan over medium heat warm up 2 cups of coconut cream or heavy cream.  While the cream heats, place 1 tbsp of grass fed gelatin into a large bowl with ¼ cup of very hot water and whisk to combine.  To the bowl add the warmed cream and whisk, then add 3.5 tbsp honey or 7g stevia, 3 tbsp lemon juice, ¼ tsp sea salt and the zest of 1 lemon and whisk to combine.  Pour into cooled shortbread crust and place in fridge for at least 3 hours to set.  Once set, garnish with lemon. 

 

Tangerine Bars

 In a small sauce pan over medium heat warm up 2 cups ofcoconut cream or heavy cream.  While the cream heats, place 1 tbsp of grass fed gelatin into a large bowl with ¼ cup of very hot tangerine or orange juice and whisk to combine.  To the bowl add the warmed cream and whisk, then add 4 tbsp honey or 8g stevia, 3 tbsp tangerine or orange juice, 1 tbsp orange extract,½ tsp sea salt and the zest of 1 tangerine and whisk to combine.  Pour into cooled shortbread crust and place in fridge for at least 3 hours to set.  

 

Strawberry Kiwi Bars

In a small sauce pan, bring to a boil 2 ¼ cups of coconut cream or heavy cream, 1 tbsp of grass fed gelatin, 4 tbsp honey or 8g stevia, ½ tsp sea salt and whisk to combine. Add 2 ½ cups chopped strawberries, bring mixture to a boil, and mash strawberries until they cook down, about 20 minutes.  Pour into cooled shortbread crust and place in fridge for at least 3 hours to set.  Once set, garnish with kiwi slices

 

Orange Cranberry Bars

In a small sauce pan, bring to a boil 2 cups of coconut cream or heavy cream, 1 tbsp of grass fed gelatin, 5 tbsp honey or 10g stevia, ⅓ cup of orange juice, 1 tbsp orange extract, and 1 ¾ cups of fresh cranberries.  Boil the cranberries until they ‘pop,’ shrivel and turn the mixture red. Strain the mixture, pour into cooled shortbread crust, and place in fridge for at least 3 hours to set.  

 

Egg Free: yes

Nut Free: yes, if using crust #2 or #3 

Dairy Free: yes if using coconut cream in any of the recipes

Low Carb:  yes if using crust #1, A sugar free Sub in the Crust (xylitol or Swerve) and stevia in the fruit filling.

Sugar Free:  yes if using stevia option in filling and xylitol or swerve in the crust

Aip Friendly:  yes if using crust #2 and honey in the filling. 

Ketogenic Diet: Use shortbread crust #1 with xylitol and lemon topping using stevia. The other fruit bars will have a little more sugar in them by default because tangerines/oranges, strawberries and kiwi’s are naturally sweeter BUT they will still be quite low in sugar if you use the stevia option!

 

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