Hello!! I have citrusy goodness for you today, because this time of year is all about the citrus and scurvy is bad news.
Besides that, I used to LOVE 50/50 bars when I was a kid (you know, those popsicle-looking things that were orange on the outside and vanilla on the inside? also known as a creamsicle?) and I wanted something that tasted sort of like that, only WAY better and not filled with all the junk. So I made these!
Orange bars with a vanilla almond crust… pair them with vanilla ice cream and they are pretty much the perfect citrus dessert.
Let’s see, what else is new… more drawing, of course — still on the SF series, naturally.
I think that’s about it, otherwise I’m business as usual over here — didn’t really bake diddly for Thanksgiving so I’ll have to make up for it at Christmas, which is (gasp) rapidly approaching.
Citrus was requested and I was thinking of doing something along those lines anyway, but I really wanted to do something besides lemon. I LOVE lemon, but… it’s always the favored child when it comes to citrus desserts. Let’s let oranges have their time in the limelight, ya know? …. Limelight? Really?? That just happened. Let’s see how many citrus references can fit in one sentence…
Anywayyyy. Make these! Eat them! Your neglected oranges will love you, and you’ll get a nice blast of creamsicle nostalgia.
Orange Bars with Vanilla Almond Crust
(Otherwise known as Creamsicle bars but that’s probably trademarked…)
Gluten & grain free, refined sugar free, easy dairy free option, probs paleo depending on your definition… all around delicious. I was going for the creamsicle flavor profile here and I haven’t eaten a 50/50 bar in years, but I’m pretty sure this really close (and, frankly, better tasting… let’s be real). These bars are light and citrusy, easy, delicious, and free of all the junk!
Sorry for some of the strange measurements — I prefer this in an 8 by 8 pan and I like my layers a little thicker, which is why the measurements are a little weird. Don’t forget to zest your oranges and then juice them! Nothing like attempting to juice pre-zested oranges, it might be one of the more annoying kitchen things I’ve inadvertently done.
For the crust:
- 1.5 c almond flour
- 3/4 tsp baking soda
- heaping 1/4 tsp fine sea salt
- 1/4 + 1/8 c unsalted almond butter
- 1.5 tbsp pure maple syrup
- 1.5 tbsp salted butter, softened (or coconut oil for non dairy)
- 2 tsp vanilla extract
For the filling:
- 4.5 eggs*
- scant 3/4 c pure maple syrup
- zest of 3 oranges, roughly chopped
- 1/4c + 1/8c fresh orange juice
- pinch of sea salt
- 4.75 tbsp coconut flour
- 2 tsp vanilla extract
* to achieve half an egg: crack an egg into a small bowl and whisk it; then either measure or eyeball half and use that. or just use a whole one as long as it’s small, I doubt it would affect the consistency of the bars all that much…
Preheat the oven to 350, and grease an 8 by 8 pan.
In a large bowl, stir together almond flour, baking soda, and sea salt. Add in almond butter, maple syrup, softened butter, and vanilla, and stir until combined and crumbly. Press the crust dough evenly into the prepared pan, and poke with a fork a few times. Bake for 10 minutes. Remove and set aside when done.
While the crust is baking, make the filling! In a large bowl, whisk together eggs, maple, orange zest and juice, seal salt, coconut flour (sifted if lumpy) and vanilla until smooth. Pour into the parbaked crust, and bake for 30-35 minutes. The top should be mostly firm and the filling set, with just a small amount of wiggle (it’ll firm up as it cools). Let cool completely and eat immediately or chill in the fridge for later (I like them cold!) — serve with vanilla ice cream for maximum creamsicle flavor :) Store any leftovers in the fridge.