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Peach Citrus Bars

  • 2 sticks (8 ounces) butter (or ghee or even soy 'butter')
  • 2 cups flour -- I prefer 1/2 coconut and 1/2 chestnut flour, almond flour would work well too, or a mix of 2/3 rice flour, 2/3 tapioca flour, and 2/3 potato starch
  • 1/2 cup confectioners' sugar (or granulated sugar or granulated honey food processed really fine)
  • 4 beaten eggs
  • 2 cups sugar (or 1 2/3 cups agave or honey)
  • 4 tablespoons flour (use whatever you used previously)
  • 1/4 cup peach puree
  • 1 Tablespoon citrus juice (lemon, lime, or grapefruit)
  • 1 Tablespoon finely grated peel of lemon, lime, or grapefruit
  • fresh peach slices
  • sifted confectioners' sugar


Peel peaches (see how to peel peaches). Cut off flesh and place in food processor. Blend until pureed.
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar.
Pat into ungreased, but parchmented, 13x9x2-inch pan.
Bake for 18 to 20 minutes.
For filling, blend together eggs, sugar, 4 tablespoons flour, peach puree, and citrus peel.
Drop in fresh peach slices.
Return to oven and bake at 325° for 20 minutes.
Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

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Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

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