Dairy-Free Luscious Lemon Squares

These lemon squares will melt in your mouth.  They are sweet, tart and buttery with absolutely no dairy.  The glaze reminds me of the homemade lemon slush that I ate as a child growing up in East Boston.  It’s a struggle for me not to eat the glaze by the spoon full – it’s that good!  With a few simple ingredients you can make these delicious and refreshing lemon squares.

Prep Time:  15 minutes           Bake Time:  25 minutes          Makes 9 large squares

Ingredients:

Lemons Squares:

1 1/2 cups of softened or melted coconut oil

2 cups all purpose flour

2 large eggs

3 tbs lemon zest

3 tbsp lemon juice

1 cup granulated sugar

1/2 tsp salt

Glaze:

1 cup confectioner’s sugar

2 tbsp lemon juice

2 tbsp lemon zest

Preheat oven to 350 degrees.  Spray a 9×9″ baking pan with cooking spray.  Zest and juice 2 lemons and set aside.  Strain the seeds out of the lemon juice.  (Be sure to only take the yellow skin off when zesting the lemons and not the white pith, which is bitter.)  In a medium bowl beat the flour, sugar, salt and coconut oil with a hand mixer.  In a separate bowl, whisk together the eggs, 3 tbsp juice and 3 tbsp zest until combined.  Pour the liquid into the flour mixture and beat until smooth (2 mins).  Pour the mixture into a baking dish and bake for 23-25 minutes until edges are browned and a toothpick inserted in center comes out clean.

Allow to cool completely before glazing.  Whisk together the confectioner’s sugar, 2 tbsp lemon zest and 2 tbsp lemon juice until smooth and creamy.  Spread the glaze over the top of the cooled squares with a spatula and allow the glaze to set before cutting into 9 equal squares.

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Dairy-Free Cranberry Margarita Bread

Studded with cranberries this sweet and tangy bread is perfect for breakfast or an afternoon snack.  Egg whites, coconut oil and almond milk increase the protein and decrease the cholesterol while the use of almond flour reduces the amount of white flour in this recipe.  The lime and orange zest add a hint of refreshing citrus.  It’s perfect for those times when you could use a margarita,  but must settle for something a bit more sensible.

Prep Time:  10 minutes                         Cooking Time:  1 hour                     Makes 1 loaf

Ingredients

4 tbsp melted coconut oil

1 cup of almond flour or almond meal

1 1/4 cup white flour

1 cup packed light brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3 tbsp liquid egg white

3/4 cup almond milk

1 bag of fresh cranberries (8-12 oz)

1 tsp lime zest

1 tsp orange zest

Preheat oven to 350 degrees and spray a loaf baking pan with non-stick cooking spray and set aside.  In a large bowl whisk together the flour, brown sugar, baking soda, almond flour, baking powder and salt.  In a medium bowl combine the coconut oil, zest, egg whites and almond milk.  Whisk to combine.  Add the wet mixture to the dry ingredients and fold in the cranberries.  Stir until combined.  Pour batter into the prepared pan.  Bake for about 1 hour or until a toothpick inserted in the center comes out clean.  Allow the bread to cool for 30 minutes then run a knife along the perimeter and remove from the pan.