“One cannot think well, love well, sleep well, if one has not dined well,” wrote Virginia Woolf. She wisely observed that aesthetic and sensual pleasure is a crucial element of the creative process: “The lamp in the spine does not light on beef and prunes.”
Accordingly, Creative Writing Ibiza workshops are designed to indulge as many senses as possible. Especially taste! We made these gluten-free lemon bars for our letter writing workshop at Can Marti, Ibiza the other day. The recipe is my adaptation of a Food.com recipe. I’ve included options to make it vegan.
3/4 cup almond flour (I ground organic whole almonds in a food processor — worked great!)
3/4 cup buckwheat flour (option: swap 1/4 cup buckwheat for 1/4 cup shredded coconut for extra texture & taste)
170g unsalted butter (vegan option: 170g coconut oil)
3/4 cup powdered (confectioners) sugar
1tsp ground ginger (optional)
generous pinch sea salt
4-5tbsp lemon juice
3-4tsp freshly grated lemon peel
1 cup sugar (we used brown cane sugar, you can also use granulated)
1/2tsp ground ginger (optional)
1. Heat oven to 175C.
2. Mix ground almonds, buckwheat flour, butter, salt, ground ginger and powdered sugar. Press into an ungreased baking pan (20x20x5cm approx) building up edges. Bake 15-18 minutes, until golden brown.
3. Beat remaining ingredients until light and fluffy. Pour over hot crust and bake about 25 minute
4. Cool. Dust with powdered sugar and cut into squares. Enjoy!