From “Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener,” by Ania Catalano (Ten Speed Press). Makes 16 2-inch bars.
Ingredients
For the crust:
1/4 cup oat flour
1/4 cup barley flour
1 cup raw almonds, ground to a fine meal in a food processor
1/4 cup light agave nectar
1 teaspoon ground cinnamon
1 tablespoon canola oil
For the topping:
1 tablespoon unsalted butter, at room temperature
2/3 cup light agave nectar
2 large egg yolks
Juice and freshly grated zest of 2 lemons
1/2 cup barley flour
1 cup evaporated skim milk
3 large egg whites
Directions
Preheat the oven to 350 degrees. Lightly oil an 8-by-8-inch baking pan with canola oil spray. To make the crust, mix all the crust ingredients together in bowl. Press the crust mixture into the prepared baking pan and bake for 15 minutes, or until slightly browned. Set aside.
To make the topping, in a large bowl whisk together the butter, agave nectar and egg yolks. Add the lemon juice, lemon zest, flour and evaporated milk. Whisk until well blended. In a separate bowl, beat the egg whites with an electric mixer set on medium speed for 1 to 2 minutes, until stiff (but not dry) peaks form. Gently fold the egg whites into the lemon mixture until combined. Pour the mixture over the prepared crust and bake for 25 to 30 minutes, until the top begins to turn golden and the filling is set. Remove from the oven and cool on a rack completely before cutting into bars.
Store covered in the refrigerator.
