Cream together right in a 9 x 13 baking pan, until smooth:
6 Tbsp. melted butter
1/2 c. Sucanat
a few drops of lemon extract
Add in and mix well:
2 c. Summers Sprouted Spelt Flour
Pat flat into baking pan. Bake at 350 for 15-20 minutes
until lightly golden.
While crust is baking, beat together until thick:
4 eggs 2 c. Sucanat
juice and pulp of 2 lemons
1/2 tsp. lemon extract
Mix together well in a small bowl:
4 Tbsp. Summers Sprouted Spelt Flour
1 tsp. baking powder
Fold into egg mix and pour over hot, baked crust.
Bake for another 20 minutes. Cut into squares while still warm.
Lemon Bars
Ingredients
- 6 tbsp melted butter
- 2 1/2 c Sucanat
- 2 1/4 c Summers Sprouted Spelt Flour
- 4 eggs
- 2 lemons, juice and pulp
- 1/2 tsp lemon extract
- 1 tsp baking powder
Instructions
- Cream together right in a 9 x 13 baking pan, until smooth: 6 Tbsp. melted butter, 1/2 c. Sucanat, a few drops of lemon extract
- Add in and mix well: 2 c. Summers Sprouted Spelt Flour
- Pat flat into baking pan. Bake at 350 for 15-20 minutes until lightly golden.
- While crust is baking, beat together until thick: 4 eggs, 2 c. Sucanat, juice and pulp of 2 lemons, 1/2 tsp. lemon extract
- Mix together well in a small bowl: 4 Tbsp. Summers Sprouted Spelt Flour, 1 tsp. baking powder
- Fold into egg mix and pour over hot, baked crust.
- Bake for another 20 minutes. Cut into squares while still warm.
