With so much access, we decided to pick a few to bring to San Fran with us.
Lemons are an unusual beast. They’re lovely and fragrant, excellent detoxifiers, and compliments to herbs like oregano and thyme. And yet. I rarely find them in recipes online, apart from those containing such edifiers as “pound cake” or “poppy seeds.” It’s a shame.
And so. My list of recipes to make with this fragrant fruit began with Limoncello. Having had some (in-house made) at Pastavino, we quickly found a recipe online and gave it a go. Currently, it is perched in a glass pitcher in the fridge. When it finishes infusing, I’ll post the recipe and some pictures!
The next item on my list was a remake of Annapolis Ice Cream Company‘s Lemon-Chocolate Chip, but in a sort of (granola) snack bar form. However, when it was time to add the chocolate chips, I couldn’t do it – the simplicity of tart and sweet was a beautiful balance, and chocolate seemed almost too heavy for it. Using a previous posting I made for Chocolate and Oatmeal Raisin Granola Bars as a starting point, I simplified the recipe (took out the chocolate!) and added a Lemon-Coconut Oil and Agave Glaze.
1 cup sunflower seeds, roasted and slightly sprinkled with salt
7 Tablespoons agave nectar, divided
1/4 cup coconut oil, divided
3 lemons, juiced + the zest of two lemons, divided (juice and zest as needed)
2 cups rolled oats
Directions: Preheat oven to 325 degrees.
Place sunflower seeds in a blender and pulse until finely ground into a flour. (Be careful not to make sun butter!)
In a large mixing bowl, add 6 Tablespoons agave nectar and 2 Tablespoons coconut oil. Microwave until oil has melted, then stir until smooth. Add sunflower seed “Flour,” the juice of 2 lemons, and the zest of one lemon to oil and agave nectar mixture in bowl. Stir until smooth. Next, stir in rolled oats until coated and ingredients are combined.
Coat a baking sheet or small baking pan with coconut oil. Transfer dough to pan and spread evenly until 3/4″-1″ thick. Bake for 15 minutes, or until edges are lightly brown. Remove from heat and allow to cool. Next, place in freezer and allow to firm up for an hour. (This helps for even slicing and prevents bars from breaking in the process!) Final steps – cut into bars (8-12, depending on the size you’d like) and drizzle with two coats of Lemon-Coconut Oil and Agave Glaze (recipe below), refrigerating between coats to harden glaze.
To make Lemon-Coconut Oil and Agave Glaze: In a small (cereal) bowl, add 2 Tablespoons coconut oil, the juice and zest of one lemon, and one Tablespoon agave. Microwave one minute, or until oil melts. Stir until smooth. Drizzle over Lemon Snack Bars and refrigerate to harden glaze.
Makes: 8-12 bars, depending on size