real raw kitchen: RECIPE: lemon bars and why I choose maple syrup

Tuesday, April 23, 2013

RECIPE: lemon bars and why I choose maple syrup



I have this terrible problem. Every time I think of a remarkable recipe and start playing with ideas I end up discovering that Emily from This Rawsome Vegan Life has already done it. And not just that, but rocked it. Every. Single. Time.

Usually I go on with my own creation and learn some tips and guidelines from her (awesome) site. This time, however, I just couldn't even compare. This recipe is so divine all on its own that I just created it in my own kitchen.

All the glory belongs to her. She is a raw foods genius.

Basic Crust:
the recipe
3/4 cup buckwheat
8-10 medjool dates
3/4 cup coconut shreds

Soak the dates in warm water for 20-30 minutes. Put the buckwheat in a food processor and buzz it a couple times until it's powdery. Add the coconut shreds and do the same. Peel the dates, take out the pits, and add them to the processor and process until sticky. Dump the contents into a baking dish lined with parchment paper and press down until everything is even. Set aside.

Lemon Custard Filling:
the recipe
1/3 cup melted coconut oil
1/4 cup maple syrup (not raw)
Juice from 3 lemons
1/2 cup coconut shreds
2 bananas

Put everything into a high speed blender and blend until completely smooth. Pour the contents over the crust. Cover and place in the fridge overnight. The next morning awake to this:





It was a hit.

And a reader in a previous post has brought up a good point: maple syrup is not raw. I know this and I understand this but I choose to use it in a lot of recipes, anyway. I don't intend to dupe you so let me explain why I prefer maple syrup over any other sweetener of choice.

First of all, the taste really is superior. Agave is essentially the same as Mrs. Buttersworth on the sweetness scale and it is often too sweet for my taste. Maple syrup has so much depth and provides a caramel undertone that I really just love it (it may also be because my ancestors hail from Canada??). 

I've tried the Stevia route and I'm not a fan. I don't care how cool it is for your blood sugar count.

Maple Syrup is derived from the sap of a Maple tree and so actually offers a lot of powerful health benefits. (Did you know that my Grandma's nephew makes his own maple syrup on his property in Canada?? Cool, eh?) Maple syrup contains thiamine, manganese, and zinc which are incredible beauty nutrients. When consumed in moderation it really does not do too much harm to your sugar levels, either.

Isn't maple syrup just amazing?

Yes, it is. And even if you're strictly raw I still wouldn't recommend agave. Agave is essentially a more sugary form of High Fructose Corn Syrup. Sometimes I opt for raw honey (though some argue this isn't vegan) but it doesn't always provide the right taste I'm going for.

How do you feel about maple syrup/agave/honey? Who knew there was so much debate over a sweetener??!

Enjoy and go show Em some love

xo








2 comments:

  1. I definitely agree! I'm not raw but I always prefer maple syrup over agave. I like honey too. Nothing beats pure maple syrup :)

    ReplyDelete
    Replies
    1. Agreed! Maple syrup holds a special place in my heart and I'm so glad others agree!! :)

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