I have been working on this recipe on and off for yrs, heading as a result of dozens of iterations to get the fantastic shortbread texture employing combinations of grain-cost-free flours and starches for the bottom layer of these custard bars (the custard was in fact much much easier and I nailed it in the 3rd iteration). And, as I get completely ready to launch my new web page, Nutrivore.com in the coming weeks, I experienced all but presented up ever staying pleased adequate with this recipe to share it… until eventually I tried it a single very last time making use of Beth Blends Grain-Free of charge Flour Blend. Wow!
More than the previous yr or so and right after Beth despatched me some baggage of her flour blends to attempt out, Beth Blends Grain-No cost Flour Blend has develop into my go-to flour to use for every day cooking. But, it was only just lately that I experienced the prospect to try it in this recipe. In my earlier iteration of the shortbread foundation, I experienced utilized 6 (indeed, Six) diverse grain-free flours and starches to try out and get the ideal texture for the shortbread bottom layer (not far too crunchy, not too crumbly, but solid plenty of to help the custard layer, two versions have been actually squeaky when you bit into it, which was super odd). And, I’m so happy I did, due to the fact I now feel self-confident sharing this recipe with you, just on time for the holiday seasons!
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Versions: Since I’ve iterated this recipe so a lot of occasions, I experience like I have experimented with it all! My preferred is the mixture of lime and lemon in this custard, but I have tried out employing just lemon, just lime, Meyer’s lemons (on their individual or with lime) and orange (on its personal or with lemon). They are all delicious, so experience free to experiment with other citrus fruits in this recipe. I’ve also employed various sugars to sweeten. My desire is unrefined cane sugar due to the fact I truly feel like it does not compete with the citrus flavors, but it is also delicious with maple sugar if you want to use a far more nutrient-dense sugar. You can make this in an 8″x8″ pan for a thicker bar (like in my picture), or a 9″x9″ pan for a thinner bar. It cooks a little bit more rapidly if you make it in a 9″x9″ pan. And, if you want to make the shortbread base with a unique grain-no cost flour blend, all I can say is, practically nothing I tried out worked as well as Beth Blends.
Prep time: 20 minutes
Cook dinner time: 20 to 25 minutes
Produce: 16 2-inch squares
1 1/2 cups Beth Blends Grain-Free Flour Mix
1/2 cup ghee (or substitute butter or palm shortening)
1/4 cup powdered sugar (you can blend maple or cane sugar in a blender for 30 seconds to make this, or use retail store-bought)
3/8 teaspoon salt, divided
1/3 cup lime juice (about 3 limes really worth)
1/4 cup lemon juice (about 2 lemons really worth)
2 teaspoons lemon zest (about 1 lemons value)
1/2 cup bitter product (I use a coconut-centered dairy-absolutely free sour cream, you could also substitute complete milk yogurt or coconut product, but the increased the fats information of this component, the creamier the custard)
1 cup unrefined cane sugar (like sucanat, or sugar in the raw)
Preheat oven to 350F. You really don’t have to have to line your pan with parchment, but it does make it a very little simpler to take out on the other side, so up to you, I typically skip lining my pan.
In a bowl, kneed collectively Beth Blends Grain-Absolutely free Flour Blends, ghee, powdered sugar and 1/4 teaspoon salt. This is least complicated with your fingers as it can make a incredibly stiff dough (similar to pie crust dough in consistency).
Push dough into the base of an 8″x8″ baking pan to kind an even layer. Poke holes all above the leading with the tines of a fork.
Bake for 20 minutes, right until just starting up to transform somewhat golden. Meanwhile, get ready your custard.
Insert remaining components to a blender jar and pulse just to merge. Alternatively, you can whisk them together by hand.
Get rid of pan from the oven and pour the contents of your blender around the prime. (You can do this even though the shortbread layer is even now hot, or if you’re not pretty prepared when the shortbread is, it is thoroughly alright if it cools down a tiny. You are going to get a little bit extra unique layers if the shortbread is however incredibly hot, but it will work either way).
Return to the oven and bake an further 20 to 25 minutes, right up until custard is established. (If you shake your pan marginally, the center should not wobble.)
Neat fully right before removing from pan. These are good chilled or at space temperature.
Sprinkle the prime with supplemental powdered sugar, if preferred. Reduce into squares and serve.
Shop any leftovers in an air-restricted container on the counter for up to 3 days, or in the fridge for up to a 7 days. I imagine these are even far better on the next working day!
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