Our Freshly Squeezed Oatmeal Lemon Squares are a favorite summertime treat at Coach’s Oats. However, we know there are numerous food allergies in today’s environment and many of us have friends, neighbors and family members who have to avoid certain items.
One of our friends at Coach’s Oats, Linda Ikeda, has overcome many obstacles with her health and turned her passion into a business that creates healthy and tasty food. Linda was kind enough to take our favorite seasonal dessert and create an allergy friendly version that tastes amazing. Seriously! Even if you are lucky enough to not have any food allergies, you’ll still love this recipe.
Linda is the creator of the delicious and nutritious JumpStart® energy bars.
Freshly Squeezed Oatmeal Lemon Squares (allergy friendly)
*wheat free, dairy free and egg free
· ½ cup Coach’s Oats®
· 1 cup oat flour
· ¾ cup grape seed oil
· ¼ cup brown sugar
· ¼ tsp. salt
· Homemade vanilla pudding (recipe below)
· 1 cup raw cane sugar
· ⅛ tsp. turmeric
· ⅔ cup freshly squeezed lemon juice
· 3 Tbsp. arrowroot powder
· 1 Tbsp. lemon zest
· ¼ cup rice milk
Preheat oven to 350°.
Combine all the ingredients for the crust in a large bowl and mix until mixture reaches a crumbly consistency. Pour mixture into a well greased 8-inch baking dish and bake for 20 minutes.
In a small bowl combine arrowroot powder, lemon juice and zest until the powder dissolves. In a separate bowl mix together sugar and turmeric until completely combined.
In a sauce pan on low heat, add homemade pudding, lemon mixture and sugar. Gradually pour in the rice milk. Whisk mixture until it thickens, about 5 to 8 minutes. Poor mixture onto the cooled crust and set in refrigerator for at least an hour.
*Homemade Vanilla Pudding
· ⅓ cup raw cane sugar
· 4 Tbsp. cornstarch
· ⅛ tsp. fine sea salt
· 2 cups plain rice milk
· 1 tsp. pure vanilla extract
Combine sugar, cornstarch and salt in a large sauce pan on medium heat. Slowly add in rice milk, whisking constantly to avoid lumps. Reduce heat and cook until it thickens, stirring occasionally. Remove pudding from heat and stir in vanilla. Chill pudding for at least 15 minutes. This makes a great allergy friendly dessert as is.
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