22 Jan Creamy Lemon Shortbread Squares (vegan)
Okay wow. I love a lil lemony tang but never did I think to put a creamy tangy lemon layer on top of a sweet shortbread base. And it tastes amazing! Plus, they are packed with protein, and are gluten, sugar and dairy free, and pretty low carb too! Pretty magical if you ask me.
I must be honest, I ate all of them but 2 after photographing them, and the 2 I froze I munched frozen straight out the freezer! So they are good both normal and frozen, quick and easy to make, and honestly just a must try!
These were baked in a loaf tin so the recipe only makes 8, double if you're using a brownie tray (recommended!).
Creamy Lemon Shortbread Squares (vegan)
AuthorMaxine SchuilingCategoryDesserts, Gluten free, High protein, Macro friendly, VeganDifficultyBeginnerPreheat the oven to 180 degrees celsius.
Combine all dry base ingredients in a bowl and mix well.
To a bowl combine the milk, nut nutter and coconut oil. Microwave for 30 seconds (or heat on a stove), and mix until well combined.
Pour mixed wet ingredients into dry ingredients. Use hands to make a rough 'dough'.
Press into a greased baking tin (loaf size). Unless recipe is doubled then use a brownie tray.
Combine all ingredients in a blender except for the protein powder and blend well. Stir the protein powder through. Attempt to blend again but if it's too thick then hand stir. If still to thick add slightly more milk.
Adjust taste as desired. Pour on top of shortbread base.
Bake for 25 minutes. Remove and allow to cool before slicing into square, dusting with xylitol icing sugar and serving (with ice cream surely!). Store in fridge or freezer.
Servings 8
Ingredients
Directions
Preheat the oven to 180 degrees celsius.
Combine all dry base ingredients in a bowl and mix well.
To a bowl combine the milk, nut nutter and coconut oil. Microwave for 30 seconds (or heat on a stove), and mix until well combined.
Pour mixed wet ingredients into dry ingredients. Use hands to make a rough 'dough'.
Press into a greased baking tin (loaf size). Unless recipe is doubled then use a brownie tray.
Combine all ingredients in a blender except for the protein powder and blend well. Stir the protein powder through. Attempt to blend again but if it's too thick then hand stir. If still to thick add slightly more milk.
Adjust taste as desired. Pour on top of shortbread base.
Bake for 25 minutes. Remove and allow to cool before slicing into square, dusting with xylitol icing sugar and serving (with ice cream surely!). Store in fridge or freezer.