8/25/2014

vegan cinnamon ice cream

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I've been on a bit of a vegan ice cream kick lately. Can't you tell? While this of course has a lot to do with making cute Colin-acceptable varieties, it also turns out that it's really, really good. I know, right?


Blueberries and cinnamon are just one of those flavor combinations that gravitate towards because it just works. These sweet, seasonal berries are wonderfully enhanced by this warm pantry-staple spice. In muffins, cake, and even as a classic pie รก la mode combo: blueberry pie with cinnamon ice cream, both equally vegan and totally tasty. So I thought, what better pairing to celebrate cute Colin's 30th birthday?

For this recipe, you'll need:

2 15-ounce cans of coconut milk (I went with one full fat, one light)
3/4 cup of sugar
3 heaping tablespoons of ground cinnamon
1 teaspoon vanilla extract
1 1/2 teaspoons arrowroot

You can add more or less cinnamon depending on the depth of flavor you'd like to achieve - for just a hint of cinnamon in an otherwise classic vanilla base, the suggested amount can be halved. For an intense cinnamon flavor, I'd recommend jumping up to 4 tablespoons.


In a medium stockpot, add your coconut milk, sugar, cinnamon and vanilla. Bring this mixture to a light simmer over medium heat, whisking often. Once the sugar has dissolved, take a tablespoon or two of your mixture and whisk together with your arrowroot. Try to get all the lumps out, if possible. Add your arrowroot mixture back into the stockpot. Continue to heat (but not boil) for another minute, then remove.


Transfer to a medium sized bowl, cover and refrigerate until chilled, about 4-6 hours or up to overnight. A quick tip from me to you, if you're hoping to have ice cream tomorrow evening, make this easy mixture before bed, pop in the refrigerator, churn in the morning, freeze all day and ta-da, ice cream in time for dessert.


After completely cold, using your ice cream maker of choice, churn according to machine instructions. Place in a freezer-safe container and freeze until the ice cream has fully hardened.

Serve alone (something tells me a little orange zest and honey would be G-O-O-D) or alongside some vegan blueberry pie, the recipe for which you can find here.


vegan blueberry pie

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So, birthdays, when they roll around, usually come with certain expectations: you will, without a doubt, be another year older. There is always that. There are usually (hopefully) some pretty stellar presents involved, an overwhelming sense of goodwill in your general direction (right?) and definitely, absolutely, of course, there is cake.

Unless there's pie.


It's usually a cake, sure, typically one that's especially gleaming with celebratory sheen, piled high with frosting and sprinkles and your name and new age spelled out in candy or something. Right?

Listen, nothing wrong with THAT. Even of the vegan variety, I've had some pretty passable (okay, spectacular) versions of the traditional birthday cake. But, when you turn thirty and when you do it so CUTELY, I will try my damnedest to make you the best blueberry pie you've ever had in your thirty years on this pie-eating earth. Oh, and it also won't have a speck of dairy in it.

WAIT: pie without butter in the crust? Or, as called for in many recipes, lard? Nope. And definitely nope to that second one. Not to be a huge hater (and I'm usually not, but): ew.


I've definitely had vegan pie before that didn't seem to be lacking the traditional crust texture that you usually look for in a good pie. Usually these are made with vegetable shortening. I'm not against vegetable shortening, but I'm also kind of skeptical about it. It's not like it's made out of pretty green vegetables; more like hyper-processed soy. I don't know, it's kind of like calling vegan cheese "cheese" - I raise my eyebrows (yes, both) to that one.

I'm not trying to make your desserts healthy, don't worry. But I am pretty interested in certain swaps with a little more nutritional value, because, why not? You might as well sneak it in where you can, and if that means a little goodness goes hand in hand with dessert, I'm pretty sure that's the ultimate definition of a bonus.


Enter: coconut oil. Touting tons of inherent health benefits, coconut oil is the perfect substitute without compromising any of the anticipated pie goodness. But, I have to say this first because I think a lot of folks who are unfamiliar with this (genius! life-saving!) substance are thinking it - don't worry, your pie won't taste like it came from the tropics. While the oil definitely has a slight scent, it has almost no flavor and won't affect the ultimate outcome of your dish. What it does have is a great, butter-like texture when it's at room temperature, which is exactly why it's perfect for replicating the perfect pie crust. A quick note on temperature, though: if you're baking in a hot, stuffy apartment (hand raised here), there's a chance your coconut oil has liquified. No problem: just stash it in the fridge for 40 minutes to an hour until it has hardened up. A quick tip on this is that you should measure out your needed amount before refrigerating. Once it's solidified, it will be much harder to break up without melting it back down. Which just wouldn't make any sense at all.


So for this (genius! life-saving?) pie crust, you will need:

This is for one 9-inch pie crust. To have enough for a top and bottom, simply double the recipe. 

2 1/4 cups all purpose flour
1/2 cup coconut oil, in a solid state
1 teaspoon salt
1 tablespoon sugar
1/3 to 1/2 cup ice water

For the filling:

4 cups fresh blueberries
1 tablespoon fresh lemon juice
3/4 cup sugar
3 tablespoons organic corn starch
1 teaspoon finely grated lemon zest
1 teaspoon cinnamon



Preheat your oven to 375 degrees. In the bowl of a food processor, pulse your flour, salt and sugar until evenly combined. Add your coconut oil and continue pulse until crumbly. Add your water, slowly and while still pulsing, until your dough begins to come together. Stop when the dough starts sticking and remove from the bowl. Transfer to a floured service and roll immediately (the dough can also be refrigerated or frozen if you aren't ready to use it right away) - repeat for the second 9-inch crust.


In a large bowl, combine your blueberries and lemon juice, tossing to coat evenly. Add your sugar, corn starch, lemon zest and cinnamon. Toss together (with your hands is more fun, just saying) until the fruit looks glossy and smooth and the sugar grit is mostly gone.

Transfer to your prepared pie crust. How you decide to do the top layer is totally up to you, but as long as there are some vents (or okay, huge heart shaped cut-outs) so steam can escape, you'll be good. Get creative - there are some pretty pies out there.


Pop your pie in the oven (oh my gosh, on a baking sheet, please, beentheredonethat and it SUCKSSSS) for about 50 minutes to an hour or until the crust is gorgeously golden and the fruit is bubbly and the filling oozy. Oozy is exactly what I look for in a pie, every time.

What can I say? This crust shortcut to vegan-ville did the trick. I can't say I had any major doubts, but I think it delivered even more than I expected. Any leftovers, should you have them, can be stored on the countertop (well covered) for one day and then transferred to the fridge.

Also, something tells me this would go great with some (vegan) cinnamon ice cream.






8/20/2014

vegan cinnamon peach coffee cake

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On any given day, I'd rather be eating breakfast. Everybody knows this. And if you don't, now you do: breakfast is my everything. I'd eat it three meals a day, and sometimes I do. And even though I'm expanding my breakfast-acceptable-list to include more savory items (you know, beyond the scrambled egg), I could never, no not ever, say no to the classic pairing of coffee cake and, duh, coffee.


It is THE BEST. Morning pastries are just the jam. And even better WITH jam, you know what I'm saying? They basically make it okay to have dessert the minute you wake up. And not to say that I want to be doused in sugar before I even get dressed for the day, but there's something pretty special about a sweet breakfast (do I hear birthday?!) that you can still feel pretty good about eating. Especially this recipe, which only has a half a cup of sugar if you decide to omit the crumb topping (erm, you shouldn't). Because, as with all birthdays, there's definitely more sugary stuff coming up later in the day.

Okay, maybe that's not just on birthdays. At least not around here.


So to start the day off right on cute Colin's big 3-0, I leapt into the unknown with a brand new recipe: peach coffee cake. Right at the peak of peach season, of course, I thought this would be an August-appropriate birthday treat. I do think this could also work great with blueberries. Or maybe plums. Whose birthday is coming up next again?

Anyway, to make this extra-tasty and vegan (ah, I know!) coffee cake, you will need:

1 cup of almond milk
1 teaspoon apple cider vinegar
1/2 cup sugar
1/3 cup coconut oil (melted)
1 teaspoon vanilla extract
1 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup peaches, peeled and diced

For the crumb topping (okay sure, it's optional, BUT I HIGHLY RECOMMEND IT):

3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup chopped pecans
1/2 teaspoon ground ginger
4-5 tablespoons coconut oil (melted)
Pinch of salt

Contrary to appearances, not a bowl of dish soap.

Begin by preheating your oven to 350 degrees. Lightly grease a square 9"x9" baking dish and set aside. In a medium bowl, whisk together your almond milk and apple cider vinegar until it is slightly foamy. Allow to sit for 3-4 minutes, then add your sugar, coconut oil and vanilla. Whisk to combine - if it seems slightly separated, that's fine.


In a larger bowl, whisk together your flours, baking soda, baking powder, cinnamon and salt. Combine with your wet ingredients, working quickly. Fold in your peaches and transfer to your prepared baking dish.


To make the crumb topping, put your flour, brown sugar, pecans, ginger and salt in a small bowl. Mix together, with a spoon or your fingers. Add your coconut oil (1-2 tablespoons at a time) and toss together with your hands. Large crumbs should start forming, but if the mixture still looks sandy or dry, continue working in your oil one tablespoon at a time.

Sprinkle this mixture evenly on top of your batter, then transfer to the oven for about 40 minutes or until a toothpick comes out clean. The topping should also look slightly browned.


You know that feeling when you're trying out a new recipe and the stakes are kind of high? You're either serving something up for a special occasion (ahem), to a new crowd, or just company in general? You want to make something great, but what you've got in your normal, everyday repertoire isn't all that exciting, so you dig around for some inspiration and decide to try something new. To get a little crazy. When this sort of thing doesn't work out, I'm usually not surprised, especially when it comes to baking.


But can I just say that this cake was a SLAM. DUNK. IN TERMS OF CAKE AND GOODNESS. It was SO good and I think that it even got better later that day (because who doesn't sneak coffee cake in the afternoon?) and the next morning. The peaches got peachier and the cinnamon got sweeter and the crumbs got more crumbly. All around goodness. And pretty easy, too, which means we'll be making this again soon. Why wait for a once yearly reason to celebrate?


8/17/2014

almost vegan peanut butter ice cream

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Life is moving right now. Flying on at a speed so fast I'm constantly checking the date and the time and my calendar like, really, it's already the middle of August?

It is. And what's weird is, I haven't felt particularly "busy" so much as just hurried along, constantly presented with tiny responsibilities demanding my immediate attention, distracted by the messes, rushed at the things that I'm doing, playing catchup against myself and yet never really quite making it. Life is funny like that. Seasons and all that, pulling me in ways I never knew I'd go.


ANYWAY. So my thinking is that in a whir of days happening all around you, if you're going to have a constant and a comfort, it might as well be in the form of a salty-sweet ice cream, right? Right. The answer to that is definitely a hugely resounding yeah.


What's great about this ice cream is that even though it can't be called completely vegan (you know, honey, bzz), it is completely dairy free AND amazingly creamy. It is definitely the best vegan ice cream I've made (can I say had? will anyone be mad about that?) to date, all thanks to Kate of Cookie and Kate and a secret ingredient: arrowroot. That, and the complete and utter comfort that peanut butter is always known to provide. It's pretty hard to go wrong.

Arrowroot is one of those ingredients that you'll see called for most often in gluten-free baking situations, as it is a starch that helps lend a silky, uniform consistency. Enter your typically icy vegan ice cream. Sure, the flavor is good, but where it starts to seem less like the real-deal is in the way it feels, yes? Not so anymore, vegan friends: your ice cream game just got stepped up. Bonus, arrowroot is crazy easy to find these days. Just check out your grocery store's baking aisle or specialty gluten-free section. Bob's Red Mill is a good standby, plus I just really like that guy's face.


For this recipe, you will need:

2 15-ounce cans of coconut milk (I went with one full fat, one light)
3/4 cup of honey
1/2 cup of salty peanut butter
1 teaspoon vanilla extract
1 1/2 teaspoons arrowroot


In a large-ish stockpot, add your coconut milk, honey, peanut butter and vanilla. Bring this mixture to a light simmer over medium heat, whisking often to avoid burning. The heat should make these ingredients meld together pretty seamlessly, but if you notice some obvious separation, keep whisking until evenly combined.


Put a few tablespoons (maybe two) of your warm mixture into a small bowl. Add your arrowroot and whisk together until smooth. Add this mixture back to your stockpot. Whisk together for about one minute and then remove from the heat.

Transfer your ice cream base to a large bowl and refrigerate for about 3-4 hours or until completely chilled. Once chilled, add to your ice cream maker of choice to churn. (If you're using the KitchenAid Ice Cream Maker attachment, this will take about 30 minutes, give or take a few.)


Transfer again (lots of transferring in the ice cream making process, no?) to a freezer safe container to harden further. This will take about 4-6 hours, depending on the coldness of your freezer. If you have the space to place it all the way in the back, do that as this will help it freeze up completely.


This is definitely the best dairy free ice cream I've ever had. Seriously. The peanut butter and salt give it that perfect salty-sweet quality and the coconut milk and honey are super smooth together and the arrowroot, just that little teaspoon and a half, is the star of the show. Happy scooping!



8/13/2014

potato pizza with garlic scape pesto on a gluten-free oat + zucchini crust

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Alright, I have to say this: I'm not jumping on the gluten-free bandwagon, I promise. I know a lot of people are going for this trend (I can say that, right?) voluntarily, which is something that I find head-scratchingly crazy. Give up bread ... on purpose? But, why?

Okay, I get it. Lots of people claim it makes them feel better, lighter, more energized and about a million other convincing reasons that don't sound half-bad. But you know what else doesn't sound half-bad? Cake.


Anyway, speaking of cake, there are actually a ton of gluten-free options out there these days that are surprisingly (I can say that, too, right?) tasty despite their lack of wheat-based flours. With the right combination of other flours, you can achieve something pretty great, and feel pretty great about eating it, too. So I'm not anti-gluten-free, don't worry. I can do it, sometimes, especially when it's as tasty as this faux-pizza from Anya Kassoff, the sometimes-raw-almost-vegan author of The Vibrant Table.


One of my favorite things about Kassoff's collection of recipes is that she starts the book by explaining her affinity for food and the reasons behind her choices. It's not a justification to the reader, per say, but some background information on her journey towards health-conscious options that she genuinely enjoys. That's what I like about food: enjoyment. And when you can find foods that are equally healthy and tasty, I think that's what they call a grand slam. A home run? I don't really do sports, but you get the idea.

So Kassoff is generally gluten-free (save for the occasional use of spelt flour) and gives an extensive list of different types of gluten-free flour options, their most common uses, versatilities, flavor profiles and how they are best combined. She's spelling it out for us, and I like it. She also gives a one-page plight for the pros of using sprouted flours, calling it not completely necessary but highly recommended. Noted, Anya!


For my adaptation of this recipe, you'll need:

1 cup rolled oats, ground into a coarse flour using a food processor
1/4 cup walnuts, ground into small pieces using a food processor
2 1/2 tablespoons flaxseed meal
2 tablespoons sesame seeds
Pinch of salt
1/2 cup boiling water
1 tablespoon olive oil
1/3 cup finely shredded zucchini

12 ounces fingerling potatoes, sliced super thin (whatever colors you can find will taste great, though the purple ones add a particularly pretty pop of color)
1 1/2 tablespoons salt
Black pepper
1/8 medium onion, thinly sliced
4-5 fresh oregano sprigs
About 2-3 ounces of garlic scape pesto (or any pesto you prefer)

A quick note on garlic scape pesto: for this, in the bowl of a food processor I pulse 6-8 garlic scapes, 1/4 cup toasted walnuts, pinch of salt, pinch of pepper and about 1-2 tablespoons olive oil. If garlic scapes are hard to come by, any herb pesto with a generous dose of garlic will do.

Begin by placing your potato slices in a bowl of cold water, setting aside for about an hour. This will help remove some of the natural starchiness from the potatoes, helping them cook faster and get slightly crispy, which is the whole point of potatoes in the first place, isn't it?


About halfway into the potato-soaking time, you can get started on the crust. Preheat your oven to 500 degrees. In a large bowl, combine your oat flour, walnuts, flaxseed meal, sesame seeds and salt. Add your boiling water and stir, allowing to sit for about 5 minutes so that the mixture can come together.


Add your olive oil and zucchini and knead together. The dough is going to seem pretty sticky right now, but that's okay. It's all part of the gluten-free journey. Place your dough on a lightly greased piece of parchment paper (a piece big enough to accommodate your crust once it's rolled out) and place a second piece of parchment on top.


Using a rolling pin on top of the upper layer of parchment paper, roll your dough out until about 1/4 inch thick or 12 inches across. If your dough isn't perfectly round, don't sweat it. Weird pizza shapes denote character, which you have to have if you're making a dish like this.


Drain and rinse your potatoes. Pat dry with a paper towel. Using the back of a spoon, spread your pesto evenly onto your dough. Layer your potatoes on top, spiraling out until all the dough is covered - Anya recommends going all the way to the edges, as this dough is prone to burning if too exposed. Brush with olive oil and sprinkle salt and pepper on top.


Transfer to the oven for about 20 minutes. Remove from the oven and add your onion and oregano. Put it back in the oven for another 10 minutes, or until the crust has browned along the edges.


Allow to cool for about five minutes before serving. Now, this might not taste like the tried-and-true pizza you've grown up loving (let's face it, we all do), but it's delightfully tasty all in it's own way. The crust is magically light and tender and the salty crispness of the potatoes are the perfect balance to the bite of the fresh herbs and onion. A standout gluten-free win.


8/08/2014

vegan corn chowder

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Few things are as amazing as the first corn of the summer. I mean, really. It's beautifully sweet, simple to cook and always the perfect addition to whatever else you've got going on for dinner that evening. And as much as we all love that classic corn on the cob, I thought I'd try my hand a vegan chowder recipe, just to mix it up one night.

While it may seem just a tad on the crazy side to make soup in July (I know, I know), crank up the A/C and get ready: this vegan chowder is worth it. And I'm guessing you may be wondering how a chowder works without cream, but believe me, with some coconut-almond milk, you'll hardly miss it the dairy. Or even know it's missing, for that matter.

But just to be clear, I have not abandoned dairy or my love of cheese or glorious cream-based soups. Got it?


For this recipe, you'll need:

3 teaspoons olive oil
1 medium carrot, diced
1-2 celery stalks, diced
1 medium yellow onion, chopped
1 medium potato, cubed
2 cups corn kernels (I cooked our corn beforehand and then cut the kernels off)
2 1/2 cups vegetable stock
1 cup nondairy milk (as previously stated, we used a coconut-almond combo)
Salt and pepper
Paprika
1-2 tablespoons fresh thyme


Of course the first thing to do is cook your corn. If you're looking for an easy way to do this, bring some salted water to a boil on a high heat. Drop your (shucked, because really any opportunity to use the work "shucked") ears into the water and boil for 4 minutes. Remove with tongs and set aside. My pro tip to you would be to not attempt to slice the kernels off of your ears too post-boiling. This will not be fun OR successful.

In the meantime, get your other veggies chopped and ready to go. In a medium stockpot on medium heat, add you olive oil, carrots, celery and onion. Season as you go, as this will intensify the flavor as everything comes together. However, save the fresh thyme (or any other fresh herbs you like) for the end, as they're a bit too delicate to withstand the cooking process. Cook these veggies for about 4-5 minutes, or until the onions and celery start to soften. 


Add your stock and potatoes and turn up the heat to high. Bring the potatoes to a boil then reduce to simmer, cover and allow to cook for about 20 minutes or until the potatoes are fork-tender. Add your corn and continue to cook for another 10 minutes. Remove from heat and while the soup is still warm, add your non-dairy milk and stir to combine. Sprinkle with fresh thyme to serve.

This soup is great with a hunk of toasty, buttery bread (as all soups are) or just as is. But who are we kidding: toasty, buttery (yes, buttery) bread. Isn't that the reason we make soup in the first place?


8/04/2014

magical gluten-free lemon bars

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Alright. Let's get this out there: I have no mandatory dietary restrictions. Not one. Zero. Sure, I choose to not partake in the meat department, but that's on me. I'm not allergic to it (though after going without this long, I don't imagine it would go great), and (as far as I know) I'm not allergic to anything. In the WORLD. Okay, let's not get crazy, but I'm seriously unaware of any particular thing that I could not successfully eat. I ate many wild raspberries found along our bike path the other day (okay, maybe 12 or so, and they were delightful) and I maybe have worried about feeling a slight tickle in my throat or extra flush on my cheeks, but: NOTHING. NADA. Completely fine. Fingers crossed.


And to be clear, I'm not saying this as any sort of bragging right. I'm more and mostly just .. amazed. Stunned, even, that in a world where we're all swearing off gluten or nuts and everything in between, that I can sit here, eating a piece of toast with peanut butter, happy as a clam. You know, without any actual clams involved.

Doesn't that seem crazy? And where are everyone's allergies coming from all of the sudden? I mean, I'm sure if I took an allergen test I'd find out I probably shouldn't have too much of this or of that, but why the heck would I do that? Reminder: bread, peanut butter, happiness on a clam-like level. That's all I'm saying.


So the allergy-crazy world is a subject for another day (and probably another blog), but quite a number of people in my life could be (okay, are) categorized on the severe level. I mean, can eat quite literally next to nothing. So close to nothing that they eat nearly the same thing, every day, every week, all the time. Variety is something they know nothing about. It keeps them from going out to eat with friends. It makes holiday gatherings rooough. It makes every meal a dilemma and a hurdle. It makes ordering off of any menu a slew of questions that still don't leave them very confident in what they can order. And it's SAD.

And one of these particular (lovely!) people happens to be a girl I am lucky to work with, who made the "mistake" of confessing that all she wanted...all she craved...was a legit, classic, old school, tart, tangy lemon bar. A lemon bar, I thought? That has to be gluten-free? And soy free? And ... other-stuff free? (You can ask her, I had a lot of questions.) And I totally get that this option is probably hard to come by, even in bakeries that tend to boast a lot of gluten-free or vegan or allergy-sensitive options. What you'll likely find are brownies, definitely chocolate chip cookies, maybe some cupcakes. But lemon bars? I realized this was a too-good treat that I rarely saw in the regular bakeries anymore. When did we stop going sour?


So now that I knew she'd be craving these things (FOR SO LONG I CAN'T EVEN SAY IT), I was on a mission. I HAD to make these for her. It was only fair, that I, someone who can eat anything just about any time, should make these for her. And I really wanted them to be good. I mean, so good that you wouldn't even know they were gluten-free. Which, unless it's a bowl of regular ol' rice, is kind of a feat in itself.

But: IT CAN BE DONE. And it has been done, because behold, below you will find the ingredients needed for these pretty amazing lemon bars.

For the crust:

1/2 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup cornstarch
1/3 cup confectioners' sugar
1 stick of (cold) butter, cut into cubes
1-2 tablespoons cold water

For the filling:

3/4 cup sugar
Zest of 1 lemon
1/4 freshly squeezed lemon juice (will take 2-3 lemons, depending on size)
2 large eggs
2 tablespoons brown rice flour

For both rice flours, you can easily find these in the Bob's Red Mill brand in the baking aisle of your grocery store. The sweet rice version might be a tad more obscure, but it's definitely out there.

Preheat your oven to 350 degrees. Generously spray an eight-inch pan with nonstick spray and line with parchment paper (the parchment step will make your life much, much easier, as I found out the hard way during one of my attempts for the perfect lemon bar).

In the bowl of a food processor, combine your flours, cornstarch and confectioners' sugar. Pulse together until evenly combined. Add your butter and pulse until the largest pieces are no larger than a pea. At this point, add your water (slowly) about half a tablespoon at a time. Allow to pulse between additions to see if your dough comes together. If it still appears crumbly, add more water. If not, turn out into your prepared pan and press evenly until your dough is evenly distributed. Chill in the refrigerator for fifteen minutes.


After your dough has set, bake for about 40 minutes or until lightly golden brown on top. It will basically smell like a giant sugar cookie at this point, which noooobody will be mad about.

When your dough is nearly done (about 10 minutes or less), you can begin to prepare your filling. Start by adding your sugar and lemon zest to a medium bowl. Scrunch the zest and the sugar together between your fingers, which will bring out the lemon-y zing of the zest (a trick I originally learned from Smitten Kitchen while making this other lemon-based dessert).


To your zest-sugar combo, whisk in your eggs, lemon juice and brown rice flour until smooth. Once your crust base has come out of the oven, carefully pour the filling over the top. Give it a gentle shake to make sure it's evenly distributed and then return to the oven for 12-15 minutes, or until the center of the filling no longer wobbles.

Transfer to a wire rack to cool. And as much as I am an advocate for not listening to proper cooling times before going right for dessert: these guys are actually better if you wait. I know, crazy, right? The filling sets up a little more, the lemon flavor intensifies. Trust me, it's all worth it in the end. Once cool enough, transfer to the fridge to properly chill (something I was telling myself to do, right about then) for two hours or up to overnight. This step makes slicing a breeze.


To serve, dust with a bit more powdered sugar (you know, for that classic lemon bar look) and serve to all your gluten-free friends who will then love you forever. I mean, I haven't had a ton of lemon bars in my lifetime, but comparatively, these are spectacular, spot-on and not missing a thing. Your gluten-ful friends will be none the wiser.