Cooking with turmeric

All Natural, All Australian, All Good

Ginger & Turmeric Bar w/ Lemon Cream


Prep time: 20 mins          Freeze time: Overnight 

Original Author: uncoventionalbaker

Recipe Type: Gluten & Dairy Free
Cuisine: Snack or Dessert
Serves: 5-6


Yellow Layer

  • 6 tbsp coconut flour
  • ¼ cup coconut butter slightly warmed/softened for easier blending
  • ¼ cup lemon juice
  • ¼ cup agave
  • 1 tsp ground ginger
  • ½ tsp turmeric
  • 1 tsp pure vanilla extract
  • ¼ tsp lemon extract

White Layer

  • ¼ cup coconut butter, slightly warmed / soft for easier blending
  • ½ cup plant milk of your choice
  • ¼ cup agave
  • 1 tbsp lemon juice
  • ½ tsp lemon extract

Optional Toppings

  • ⅛ tsp poppy seeds, crushed pineapple chips



  1. Combine all yellow layer ingredients in a food processor.
  2. Transfer this mixture to a lined Tupperware container, baking dish or pan (8″ x 4″ would be ideal). Press down into an even layer.
  3. Cover with a small piece of baking paper and press down once again with a flat-bottomed object to make sure that layer is smooth.
  4. Remove the baking paper from the top and place the dish in the freezer while working on the next step.
  5. Clean out the food processor (so there’s no discolouration of the white layer).
  6. Process all white layer ingredients until smooth.
  7. Pour this mixture over the yellow layer in the pan.
  8. Allow to sit a minute, then sprinkle and decorate with toppings (if using). Note: if your mixture is too warmed up (very liquid), the poppy seeds might sink in a bit, so if that’s the case best to chill the pan for 15-20 mins first, then sprinkle with the toppings.
  9. Freeze for 5 hours or overnight for the bars to set. Trim off uneven edges and slice into bars and enjoy!

Keep leftovers frozen.





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