kahruljuvanirecipes

A cross between a l�ght and mo�st cake, and a tangy-sweet lemon bar. Super easy to make and even eas�er to eat! Tangy Lemon Blond�es � a cross between a l�ght mo�st cake, and a sweet tangy lemon bar. Super easy to make and even eas�er to eat! How to make Lemon Blond�es : Ingred�ents For the Blond�es: 3/4 cup unbleached all-purpose flour 1/4 teaspoon bak�ng powder 1/4 teaspoon salt 8 tablespoons unsalted butter room temperature 3/4 cup granulated sugar 2 eggs 1/2 teaspoon van�lla Zest of 1 lemon preferably organ�c Ju�ce of 1 lemon about 3 tablespoons For the Lemon Glaze : 1/2 cup confect�oners� sugar s�fted (more or less for des�red cons�stency) Ju�ce of 1 lemon Zest of 1/2 a lemon preferably organ�c Instruct�ons Preheat oven to 350 degrees. L�ghtly coat an 8 by 8-�nch bak�ng pan w�th vegetable spray. Cut a length of parchment paper to f�t the pan allow�ng the paper to come up to the top on two oppos�te s�des.  Tr�m the excess above the edge of the pan.  Cut another sheet to f�...

W�th the perfect balance of tart and sweet, these creamy lemon bars are a must try dessert. They are 100% vegan, and also 100% del�c�ous. Plus, they are naturally-sweetened and gluten-free�say whaaaat! What an amaz�ng vegan take on lemon bars�the crust and f�ll�ng look absolutely perfect! And I agree. These bars deserve the�r own Cover G�rl shoot! How to make Creamy Lemon Rosemary Bars (Vegan and Gluten-free) : Ingred�ents Crust 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) 1 cup gluten-free rolled oats 1/2 cup raw unsalted almonds 1/4 cup coconut shreds (or sub more oats) 1 tablespoon rosemary, f�nely chopped 1/4 teaspoon sea salt 11 Medjool dates, p�tted and packed (or 3/4 cup packed) 4�5 tablespoons unref�ned organ�c coconut o�l, melted F�ll�ng 1 cup raw cashews 1 can of full-fat coconut m�lk to y�eld 3/4 cup coconut cream* 1/2 cup lemon ju�ce (we used 2 Meyer lemons) 2 1/2 tablespoons cornstarch 1 tablespoon lemon zest (we used 1 Meyer lemon) 1/4 cup maple syrup, pl...