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Sweet, Tangy and Moist Gluten-Free Iced Lemon Brownies

Do you love the sweet and tangy taste of lemon desserts? Particularly moist melt-in-your-mouth desserts with a tangy sweet lemony icing? But maybe not so sure of all the refined sugar and or flour that has gluten like wheat flour (including the notoriously unhealthy "bleached white flour")? If so, you are sure to love these moist and delicious gluten-free iced lemon brownies, which use gluten-free flour and coconut sugar instead of unhealthy regular flour and refined table sugar. Includes a simple trick you can use to turn regular granulated coconut or other sugar into powdery confectioners sugar (used here for the icing).

Ingredients:

3/4 cup all-purpose gluten-free flour
3/4 cup granulated coconut sugar
1/4 teaspoon Himalayan or sea salt
1/2 cup (1 stick) unsalted butter, softened
2 large eggs (preferably cage-free organic)
2 tablespoons lemon zest
2 tablespoons lemon juice

For the tart lemon glaze:

4 tbsps lemon juice
8 tsps lemon zest
1 cup powdery coconut sugar*

*You can make regular coconut sugar into fine confectioners coconut sugar by processing it on the finest grind setting in a coffee grinder.

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Directions:

1. Preheat the oven to 350 degrees.

2. Grease an 8×8 inch baking dish with butter or coconut oil and set aside.

3. Zest and juice two lemons and set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.

5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.

6. Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.

7. Pour into baking dish and bake for 23-25 minutes.  It should turn golden around the edges but do not over bake or the bars will be dry.

8. Allow to cool completely before glazing.

9. Filter the powdered sugar and whisk with lemon zest and juice.

10. Spread the glaze over the brownies with a rubber spatula and let glaze set.

11. Cut into bars and serve.

Modified from an original recipe found at: http://www.bestyummyrecipes.com/lemony-lemon-brownies/

    

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