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It was my turn to provide dessert at book club this month and I was super anxious to try something new and exciting. I was paging through an old issue of Whole Living magazine and came across a bunch of recipes using tofu. When I glanced a Lemon Bar recipe I was all over it. My Great Aunt Betty makes hands down THE MOST FABULOUS lemon bars in the history of the universe and since hers are so amazing, I never really bothered to try making my own.
But tofu? Now that sounded fun and a protein bump at dessert is a bonus in my book. One of our book club members is gluten free and I decided to try cooking with GF flour so she could actually enjoy dessert with everyone! I used Bob's because it was at the regular grocery store and I was happy with the results.
I know there are a few different types at my Natural Grocers and I will have to experiment with them next time. I did have a more difficult time finding silken or soft tofu at my King Soopers and had to make a special trip to Whole Foods for it. I found shelf stable soft tofu with the Japanese food items and bought a few to keep on hand. You will find the coconut oil with the olive oil. It is a white solid and you will melt it when you cook with it.
Gluten Free Tofu Lemon Bars
(adapted from Whole Living Sept 2012)
1/2 cup coconut oil, melted plus more for brushing
1/4 cup cane sugar (I used sugar in the raw)
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp kosher salt
1 1/2 cups gluten free all purpose baking flour
FOR THE FILLING
1/2 cup silken or soft tofu
3/4 cup cane sugar
1 Tbsp lemon zest
1/4 cup lemon juice (about 1 large lemon)
1/4 tsp baking powder
2 Tbsp gluten free all purpose baking flour
Confectioners sugar, for dusting
1. Heat oven to 350, brush an 8 inch square baking dish with coconut oil, line with parchment paper, and brush parchment paper with coconut oil as well.
2. Make the crust: stir together the coconut oil, sugar, vanilla and almond extracts, and salt. Add flour and stir until combined. Press crust mixture into bottom of prepared baking dish and bake for 20 minutes.
3. Make filling: In a food processor or blender, blend all of the filling ingredients until smooth.Pour into baked crust and bake for 25 to 30 minutes until filling is set.
4. cool and dust with confectioners sugar before cutting into squares.
Now, don't take this out of the oven too soon or the filling won't be set. I probably could have let mine cook for a few minutes more than the 30 and the bars would have been a bit more firm.
I hope, even if you haven't tried tofu, or haven't enjoyed it in the past, you will still give this recipe a try. Soft tofu is GREAT in desserts. You seriously can not tell it's in there. I used the other half of my tofu from this recipe to make chocolate pudding for my kids and they didn't mention any difference-just gobbled it up!
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