Snack: Almond-Lemon Bars Recipe | MyRecipes

Recipe by Robert Landolphi These bars have a thin layer of tangy, sweet lemon atop a buttery crust made with almond meal flour. There is big citrus flavor in every little bite. Just a note when preparing this recipe: The filling will look lumpy when baki

This recipe includes superfoods such as:

Lemon, Brown Rice

Health benefits of Almond-Lemon Bars Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

Cooking spray
1.3 ounces potato starch (about 1/4 cup)
1.15 ounces brown rice flour (about 1/4 cup)
0.9 ounce almond meal flour (about 1/4 cup)
1/4 cup packed brown sugar
1 tablespoon butter, softened
1/2 teaspoon salt, divided
1/4 teaspoon almond extract
1 1/2 cups granulated sugar
2 tablespoons white rice flour
2 tablespoons grated lemon rind
6 tablespoons fresh lemon juice
1 teaspoon baking powder
4 large eggs
2 teaspoons powdered sugar

Instructions

Preheat oven to 350 °.
Line an 8-inch square metal baking pan with foil, allowing foil to extend over edge of pan; coat foil with cooking spray.
Weigh or lightly spoon potato starch, brown rice flour, and almond meal flour into dry measuring cups; level with a knife. Place potato starch, brown rice flour, almond meal flour, brown sugar, butter, 1/4 teaspoon salt, and almond extract in a food processor; process until well blended. Press mixture into bottom of prepared pan. Bake at 350 ° for 10 minutes; cool 15 minutes on a wire rack.
Wipe out food processor bowl with a paper towel. Place 1/4 teaspoon salt, granulated sugar, white rice flour, and next 4 ingredients (through eggs) in food processor; process until well blended. Pour into prepared crust.
Bake at 350 ° for 25 to 27 minutes or just until center is set. Cool completely in pan on a wire rack.
Lift lemon bars from pan, using foil sides as handles. Cut into 16 squares. Remove from foil; place on a platter. Dust with powdered sugar.

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