Sugar Free Lemon Bars

I discovered something about myself several months ago that I’m surprised I never knew; lemon is my favorite flavor. I always thought it was the obvious: chocolate, but honestly, lemon always wins. It’s tart and sweet all at the same time and offers a complexity of taste that largely one-note chocolate can’t match, imho. Since I was diagnosed with Candida, I found myself craving different things, but lemon bars have been at the top since summer began. The other day, gfJules posted a recipe for her lemon bars, and for once in my life, I mostly followed it. The butter can be replaced with Earth Balance sticks for dairy free, and I replaced the sugar with xylitol since I’m not allowed to eat much (read: any) sugar right now, even natural fruit sugars.

Lemon Bars

Preheat oven to 425 degrees F

Crust:

Cream together 1/3 c butter or non-dairy alternative and 1/4 c xylitol or cane sugar.

Add in 1 cup all purpose gluten free flour (You can use gfJules flour, I used Namaste AP flour, or you can use my cake flour blend) and beat until crumby, but don’t over mix. Press into the bottom of an UN-OILED 8×8 pan (I used a 9 inch round).

Bake for 15 minutes

Filling:

Add these ingredients to a bowl and mix thoroughly. If using xylitol, mix it a little extra.

2 eggs (or egg substitute such as 1/2 c. extra firm tofu blended with 1 tsp baking powder)

3/4 c. xylitol or cane sugar

2 Tbsp gluten free all purpose flour

2 tsp shredded lemon zest (I used a heaping Tbsp orange zest and it turned out amazing!)

3 Tbsp lemon juice

1/4 tsp gluten free baking powder

Pour over crust and bake 20 minutes more. Cool on a wire rack and cut only when completely cool. Sprinkle with powdered sugar if you want before you serve for a more traditional lemon bar look. To double, bake in a 9×13 pan!

 

Caper Fish

This is the easiest dinner ever! I’ve been making this for a long time, and, if you use the margarine (as a sub for butter) that’s in the tubs, not the sticks, it’s trans-fat free and you still get that yummy buttery flavor. Olive oil would probably work just fine too, but coconut oil is out for this one…too sweet. 

Caper Fish

Preheat oven to 425 degrees F

Place 2 thawed fish filets (I use swai) in an ungreased baking dish. 

Combine:

1 1/2 Tbsp margarine, melted

2 Tbsp lemon juice

3/4 tsp garlic powder

Pour over fish, then sprinkle with dried oregano, a touch of smoked paprika, and 2 Tbsp capers, drained. 

Bake for 10-15 minutes.

Adjust the amount of fish per amount of people. One filet per person, and the baking time might need to be extended. Just make sure the insides of the fish are all white and flakes easily.