Julienne

I just want to start with telling you how A-MA-ZING these squares were! We both enjoyed them endlessly. As we’re speaking, the oven dish is almost finished… And I just baked them.

The recipe asks for lemon zest, so I started zesting a lemon with a fork. I was afraid I’d end up in the hospital this way, so I continued with just chopping some lemon peel really finely. I actually liked it better this way, because you end up with these nice little pieces of peel in your squares.

Another notice: I used a 27cmx18cm oven dish, but that was too large… The squares ended up really flat, so be sure to use a small dish.

Lemon-Chia Seed Squares

Ingredients (for 8 squares)

• 30g confectioners’ (powdered) sugar
• 3 Tbsp margarine
• 60g whole wheat pastry flour
• 3 Tbsp chiaseeds + 9 Tbsp soy milk or water (set aside for 15 minutes before using the mixture!)
• 60g cane sugar
• 2 Tbsp freshly grated lemon zest (first wash the lemons with boiling water and scrub well)
• 6 Tbsp fresh lemon juice
• 3 Tbsp all-purpose flour
• 1/2 tsp baking powder
• a pinch of salt
• 8 slices of lemon for garnishing

Directions

• Preheat the oven to 180°C and lightly grease the bottom of baking pan
• Mix the confectioners’ sugar and margarine with a wooden spoon until creamy and light (about 5 minutes)
• Gradually add the whole wheat flour and stir until the mixture is crumbly
• Press the mixture into the bottom of the prepared pan and bake until golden brown (about 10 minutes)
• Cool on a wire rack and lower the oven temperature to 160°C
• Meanwhile, whisk the chia until nicely mixed
• Add the cane sugar, lemon zest, lemon juice, all purpose flour, baking powder and salt. Whisk until combined
• Pour the mixture over the baked crust and return to the oven until “set” (about 20 minutes)
• Cool completely on a wire rack
• Cut into 8 squares and garnish with a lemon slice

Source: adapted from Cooking Done Light