with an oatmeal and almond crust

Celebrating Easter with my favourite lemon bars this weekend.  These creamy lemon custard bars are made with an oat and almond crust and infused with maple.  

These bars are gluten free, low in sugar, high in fibre and packed with vitamin C and B vitamins making it a perfect light and healthy treat.

Lemons are a citrus fruit that you should be including into your daily regime.  Lemons are cooling, sour and astringent which is why your lips pucker when you bite into a wedge. They are very high in vitamin C and can help boost your immune system.  Drinking lemon water daily can help with detoxification and can reduce indigestion as it is alkaline once it’s in the stomach.

The most nutritious part of the lemon is the rind, which is full of antioxidants.  I zest all of my lemons before using them and freezing the zest in a container until I need to use it.  I add the zest in salads, baked fish, steamed vegetables, dressings, baked goods, drinks and to the tops of poached or fried eggs.  

INGREDIENTS

METHOD

* Maple Sugar is maple syrup that has been heated to a hard ball stage and stirred until it becomes granular.  Don’t worry, you can maple sugar in most health food stores.  You can use any other form of sugar with a 1:1 ratio.

* *Arrowroot flour is the same as arrowroot powder or starch, used as a thickener.  If you do not have arrowroot flour, you can use 1 tbsp of organic cornstarch instead.