Rather than the usual chocolate chip cookie or cranberry pie, I chose an authentic style of the bay with these crunchy little citrus bars. I used refreshing lemons and oranges, walnuts from the farmers’ market, localized honey, and agave nectar rather than sugar.
My tactics worked, plus they were impressed – so very much so that they ate them for breakfast as well. It always makes me content when I make an effort to make a dessert a little bit healthier, and my friends don’t spot the difference. It just would go to show that there is little dependence on white sugar whenever there are so many tastier substitutes obtainable.
Ingredients for Citrus Nut Bars:
2 cups of sifted all-purpose flour
1/2 cup icing sugar
3/4 cup diced butter
1/2 cup chopped walnuts
1/2 cup chopped hazelnuts
1/2 cup agave nectar
1/2 cup local honey
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon lemon rind
1 teaspoon orange rind
3 tablespoons of fresh lemon juice
3 tablespoons of fresh orange juice
First, the crust:
Preheat the oven to 350F. Sift the flour and icing sugars collectively into a big bowl. Put the diced butter and cut walnuts and hazelnuts, and stir until it appears like program breadcrumbs. I utilized a pestle to help split up the butter a little bit. Stir in a single tablespoon of water before dough all fits in place in a ball.
Press the dough right into a 13×9 dish, and bake for 20 minutes. Remove and let awesome while you focus on the lemon filling.
Next, the filling:
Beat the eggs, honey, agave, flour, baking powder, citrus rinds, and juices collectively until clean. Pour over the crust-bake for 25 minutes. When cool, slice into bars. Garnish with just a little icing sugar on top.