Ages in the past, a blogger and cookbook author named Amy Inexperienced shared this excellent recipe for dairy-free and gluten-free coconut lemon bars with us. It’s remarkably low in sugar, and made with out nuts or soy, too. Amy not maintains a weblog, however we’re glad to nonetheless have a few of her wholesome dessert recipes on-line.
We’re Candy on these More healthy Coconut Lemon Bars
We initially posted this recipe again in 2011, however I’ve up to date it and moved it to our recipe part. I even have solutions to some FAQs which have popped up.
Is There a Substitute for the Sorghum Flour?
You need to use your favourite gluten-free flour mix, however omit the xanthan gum in case your mix incorporates gum. Should you choose a single flour, brown rice flour often substitutes nicely for sorghum flour.
Can I Use Common Sugar as a substitute of Coconut Sugar?
Undoubtedly! You need to use white or brown sugar if you happen to don’t have coconut sugar readily available. It received’t improve the general sugars a lot in any respect (only a fraction).
Is there One other Sweetener I Can Use as a substitute of Honey?
Agave nectar would substitute nicely. I might hesitate on different sweeteners like maple syrup or brown rice syrup. They each have flavors that may overpower the fragile notes of lemon.
Particular Food plan Notes: Lemon Coconut Bars
By elements, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. This recipe does rely moderately closely on eggs. Should you confuse eggs for dairy, you’re not alone. See this text: Are Eggs Dairy?
Dairy-Free Gluten-Free Lemon Coconut Bars
Creator: Amy Inexperienced
Recipe kind: Dessert
Delicacies: American
- 1½ cups sorghum flour
- ½ cup sunflower seeds, roasted and unsalted
- ½ teaspoon xanthan gum
- ½ cup coconut oil
- 1 tablespoon coconut sugar
- 4 extra-large eggs
- ½ cup honey
- ½ cup recent squeezed lemon juice
- ¼ cup unsweetened dairy-free milk beverage
- 1 tablespoon arrowroot starch
- 1 teaspoon lemon zest
- ¼ teaspoon liquid vanilla stevia
- ½ cup finely shredded unsweetened coconut
- Preheat your oven to 350ºF and line a 9×13-inch baking pan with parchment paper.
- Put the sorghum flour, sunflower seeds, and xanthan gum within the bowl of a meals processor and course of till the sunflower seeds are finely chopped. Add the coconut oil and palm sugar and pulse till the combination is a crumbly meal, very like a pie crust. Don’t over-process.
- Press the crumbly combination into your ready baking pan.
- Bake the crust for 8 to 10 minutes, or till flippantly golden brown.
- Whereas the crust is baking, put together the filling. Put the eggs within the meals processor (no want to clean the bowl) and pulse a number of occasions till the yolks are damaged. Add the honey, lemon juice, milk beverage, starch, lemon zest, and stevia. Pulse a number of occasions, about one second every, till totally mixed.
- Pour the lemon combination over the recent crust then sprinkle the shredded coconut evenly excessive.
- Bake for 15 to twenty minutes, till the middle of the lemon bars are set.
- Let the bars cool fully. Then lower into squares roughly 2 x 2 inches every.
- Retailer leftover lemon coconut bars within the fridge.
Serving measurement: 1 bar Energy: 85 Fats: 2.3g Saturated fats: .8g Carbohydrates: 13.8g Sugar: 3.9g Sodium: 27mg Fiber: 1.5g Protein: 2.7g
3.5.3229
Extra Candy Dairy-Free & Gluten-Free Bar Recipes
Wholesome Gluten-Free Vegan Chocolate Chip Bars
Super Banana Oat Snack Bars
No Bake Paleo Salted Caramel Bars
