glutenfree sweet recipes Vegan

Lemon Bars

This post is also available in: Nederlands (Dutch)

It was my birthday last week, and of course I had to show off in the kitchen for a few friends who where coming over. And this new recipe was the eye-catcher on the table. Not only because of the perfectly layers, but also because it was just really good.

Afterwards a friend even claimed I was not welcome at parties anymore if I did not bring a tray of those heavenly Lemon bars!

I felt so proud so I had to share this recipe with you!

And more good news, this recipe is completely gluten-free!
I don’t have Celiac Disease myself, but I learn new things everyday. Today I learned that even though oats are gluten-free from nature, so I thought this automatically meant this was Celiac disease safe, Oats often are contaminated with traces of different grains.
If you are making this for someone with Celiac Disease please use a certified gluten-free Oat flour.
Next to that this recipe is free of peanuts but not completely free of nuts.

Well are you ready for these amazing Lemon bars?
Because when life gives you lemons, you make Lemon bars!

120 gr. Oat flour
69 gr. Almond flour
3 tbsp light brown sugar (coconut sugar also works)
6-7 tbsp coconut oil or melted vegan butter

1st layer:
150 gr. Soaked Cashews
1 can of coconut cream (the fat layer in a can of coconut milk)
3 tbsp Arrowroot or Cornstarch
lemon juice of 2 lemons
zest of 2 lemon
pinch of salt
4 tbsp agave syrup

2nd layer:
220ml plant-based milk (I used the remaining coconut milk from the can and topped it of with coconut milk from Alpro)
lemon juice of 2 lemons
zest of 2 lemons
120 gr. Of sugar
1 or 2 tsp turmeric
3 tbsp cornstarch


Make sure that you put the cashews in water the night before, or at least 4 or 5 hours before making in lukewarm water.

Line a square mold of 20×20 cm with baking paper, you can also use a round mold and cut them in pie wedges.

Mix the Oat flour with the Almond flour and the sugar and add the coconut oil/butter. Mix until it sticks together, if it seems to dry add some more coconut oil. Spread it evenly in the mold and press it down really good with something like a glass.

Put the bottom layer in the oven on 190 degrees for about 15 minutes until the edges look slightly golden brown.

Meanwhile go make the 1st layer. Zest the lemons, squeeze out the lemon juice and put it in a food processor or blender with the rest of the ingredients for the 1st layer until it’s a smooth and creamy substance.

When the bottom layer comes out of the oven, leave it to cool for a bit before you pour over the cashew mixture. And turn down the oven to 170 degrees.

Tap the mold on the counter a few times to make sure there are no bubbles.

Place in the oven for 20 to 25 minutes until there the edges are a little bit dry and it firmed up nicely.

While that is in the oven you can go ahead and make the 2nd layer! If you did it right you still have the leftover coconut milk that was in the can, since it’s a shame to trow it away, you can pour this in the measuring cup and fill it up until 220ml with another plant based milk.

Pour this in a pan, you don’t have to put on the fire yet.

Zest the lemons and put the zest and the lemon juice in another bowl, mix the cornstarch and turmeric trough that until it is completely dissolved.

Pour this in the pan with the milk and the sugar and warm up on low heat.

Keep stirring until it gets this custard like substance.

You can pour it over the other layers even though both are still warm. They need to cool down together anyway. It is important that the middle layer is really firmed up, or else they will flow into each other and then you don’t get these beautiful divided layers.

Leave to cool completely and put in the fridge to let it firm up overnight.

When completely cooled you can get it out of the mold and cut it into cubed or pieces depending on which shape you used.