Lemon Custard Bars

 

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I’m trying to make more things from the Riesberg Recipes cookbook. These are the yummy lemon custard bars. I made them using my mini muffin tins to create ready to serve pieces. The last time I made these I used my brownie pan and they ended up burning, so this time I really watched them closely since I was making them even smaller. I don’t think I baked them long enough as most broke in half. They still taste great!

Lemon Custard Bars

1 c flour
¼ c powdered sugar
½ c butter
Pat in 8” pan and bake 20 min @ 325°.

2 eggs
1 c sugar
3 Tbsp lemon juice
Beat until creamy. Fold in 2 Tbsp. flour and ½ tsp. baking powder. Spread over crust. Bake 25-30 min @ 350°.

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Anytime Bars

anytime bars_0613_03This recipe is from The Cancer Fighting Kitchen. I picked it up when I found out my cousin’s then-fiance had leukemia. You can read her story and journey here. These bars are suggested for when someone is receiving chemo to help give them more energy. My husband and I make them when we are on the go, traveling or just want a tasty (healthy) snack.

These bars take a little time to make, but they are worth it!

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1 c raw pecan halves
1 c whole raw almonds
2 Tbsp spelt flour
2 Tbsp unbleached all purpose flour
2 Tbsp finely ground flaxseeds
¼ tsp sea salt
⅛ tsp baking powder
⅛ tsp baking soda
¼ c old-fashioned rolled oats
1 c pitted dates, quartered (preferably Medjool)
1 c unsulfured dried apricots, cut in half
1 organic egg
5 Tbsp maple syrup (I use grade A)
1 tsp vanilla extract

Preheat the oven to 350° and line baking sheet with parchment paper. Lightly oil a 9-inch square pan.

Spread the pecans in a single layer on the prepared baking sheet and toast for 7 to 10 minutes, until aromatic and slightly browned. Watch them carefully, as they can burn easily. Repeat this process for the almonds. Turn down the oven to 325°.

Combine the spelt flour, all-purpose flour, flaxseeds, salt, baking powder and baking soda in a food processor and process for 5 seconds to combine. Add the pecans and almonds and pulse 5 times to coarsely chop the nuts. Add the oats, dates and apricots and pulse 10 to 15 times, until the mixture is well chopped but still coarse.

In a large bowl, whisk the egg, maple syrup and vanilla together until thoroughly combined. Add the fruit and nut mixture and use your hands to mix thoroughly, being sure to separate any clumps of fruit. Spread the mixture in the oiled baking pan in an even layer and bake for 25 to 30 minutes, until set and golden brown; don’t over bake, or the bars will be too dry. Let cool 5 minutes and cut into 25 squares. Leave bar in pan to cool all the way so they’ll hold together when you remove them.

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Variations

Use walnuts instead of pecans.
Add ¼ cup dried cranberries, cherries, blueberries, raisins or currants when mixing together at the end.
Add 1 tablespoon of grated orange zest when mixing together at the end.
Add 2 tablespoons of sesame seeds when mixing together at the end.
Add ¼ cup of unsweetened shredded coconut when mixing together at the end.
For gluten-free substitute gluten free muffin mix for the flours. Make sure oats were not processed alongside wheat.