Quick airplane lemon bars

Quick airplane lemon bars

By
From
Green Kitchen Travels
Makes
6

We make sure we prepare a snack bag when we fly somewhere and these bars seem to always end up in the bag. They are great to have as a pick-me-up when blood sugar or mood is starting to get low, but we also love them because they are made from only four ingredients, take literally five minutes to prepare and have a very sweet yet fresh taste. We usually prepare them the night before we travel and leave them in the fridge overnight to firm up. Wrapped in some baking parchment, they can be kept in a handbag. As always with these basic recipes, you can replace ingredients with what you have at home. Lemon juice can be substituted for apple juice, cashew nuts for almonds, or use sunflower seeds if you’re aiming for a nut-free version. If you don’t have fresh dates, soak dried dates first and drain and dry them before using.

Ingredients

Quantity Ingredient
150g raw cashew nuts
15 soft fresh dates, pitted
50g unsweetened desiccated coconut
60ml lemon juice

Method

  1. Place the cashew nuts in a food processor and run it for about 20 seconds to chop them into a coarse ‘flour’. Transfer to a bowl and add the dates, coconut and lemon juice to the food processor. Run until it’s a sticky mixture. Transfer the mixture to the nut flour and work everything into a thick, slightly sticky dough. Press the dough firmly into a small rectangle, about 10 cm long, 15 cm wide and 1 cm thick. Leave in the fridge for at least an hour or overnight and then cut out six 2.5 cm-wide bars.
  2. Wrap them in baking parchment and store in the fridge. They will keep for at least 24 hours in a warm handbag and for weeks in the fridge.

Tip

  • You can also use dried dates if you soak them an hour ahead to make them softer.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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