Strawberry Lemon Bars

Ingredients:

Crust:

• 1 cup almond flour
• 1 cup oat flour
• ½ teaspoon salt
• ¼ cup agave nectar or maple syrup

Filling:

• 1 16 oz package silken tofu
• ½ cup raw cashews, soaked overnight or in boiling water for at least one hour
• ½ cup lemon juice
• 1 tablespoon lemon zest
• ½ cup fresh chopped strawberries
• ½ cup granulated sugar
• 6 tablespoons cornstarch
• 2 teaspoons vanilla extract

Instructions:

Preheat the oven to 350 degrees Fahrenheit and line a medium-sized shallow rectangular baking pan with parchment paper.

In a medium-sized bowl, combine almond flour, oat flour, and salt and stir well to combine. Add agave and knead with your hands until you are left with a crumbly dough. Press this mixture into one even layer at the bottom of the lined baking pan and bake for 12-15 minutes, until golden brown. Remove from the oven and set aside.

In a high-speed blender, combine silken tofu, soaked cashews, lemon juice, lemon zest, strawberries, sugar, cornstarch, and vanilla and blend until smooth. Pour the filling over the pre-baked crust and return to the oven for 35-40 minutes, until the center is firm and the edges have started to pull away from the sides.

Let cool completely and chill in the refrigerator for a few hours before cutting into 24 squares.

Yields 24 servings

Per serving: 108 calories, 3.4 g protein, 15.5 g carbohydrates, 1.1 g fiber, 7.1 g sugars, 3.8 g fat, 0.3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 50 mg sodium, 32 mg calcium, 0 g omega-3 fats, 1 IU vitamin A, 4.1 mg vitamin C, 0.7 mg vitamin E, 0.5 mg iron, 0.2 mg zinc