Lemon Coconut Bars (dairy-free)
If you want to add more gluten free and dairy free recipes to your collection, Lemon Coconut Bars (dairy-free) might be a recipe you should try. This recipe makes 24 servings with 128 calories, 3g of protein, and 8g of fat each. For 34 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. 2215 people have made this recipe and would make it again. It is brought to you by Simply Sugar and Gluten Free. If you have almond milk, lemon juice, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 27%, this dish is rather bad. Similar recipes include Healthy Lemon Bars (gluten free, dairy free & paleo!), Gluten Free Dairy Free Lemon Raspberry Bars, and Lemon Bars {Gluten-Free Dairy-Free}.
Servings: 24
Ingredients:
1/4 cup (55 grams) unsweetened almond milk
1 tablespoon (8 grams) arrowroot starch/flour
1/2 cup (98 grams) organic coconut oil
4 extra-large (220 grams) eggs
1/2 cup (156 grams) local honey
1/2 cup (102 grams) fresh squeezed lemon juice
1 teaspoon lemon zest, grated on a microplane
1/4 teaspoon liquid vanilla stevia
1 tablespoon (12 grams) palm sugar (a.k.a. coconut palm sugar)
1 1/2 cups (176 grams) sorghum flour
1/2 cup (70 grams) sunflower seeds, roasted & unsalted
1/2 cup (44 grams) finely shredded unsweetened coconut
1/2 teaspoon xanthan gum
Equipment:
baking pan
oven
food processor
bowl
Cooking instruction summary:
Preheat the oven to 350 degrees F. Prepare a 9 x 13 inch baking pan with cooking spray.Put the sorghum flour, sunflower seeds, and xanthan gum in the bowl of a food processor fitted with a steel blade and process until the sunflower seeds are finely chopped. Add the coconut oil and palm sugar and pulse until the mixture is a crumbly meal, much like a pie crust. Do not overprocess. Press the crumbly mixture into the prepared baking pan. Bake for 8 – 10 minutes, until the crust is lightly golden brown.While the crust is baking, prepare the filling. Put the eggs in the food processor (no need to wash the bowl) and pulse several times until the yolks are broken. Add the honey, stevia, arrowroot, lemon zest, lemon juice, and almond milk. Pulse several times, about one second each, until thoroughly combined. Pour the lemon mixture over the hot crust then sprinkle the shredded coconut evenly over the top.Bake for 15 – 20 minutes, until the center of the lemon bars are set. Let cool completely then cut into squares approximately 2 x 2 inches each. Store in the refrigerator.
Step by step:
1. Preheat the oven to 350 degrees F. Prepare a 9 x 13 inch baking pan with cooking spray.
2. Put the sorghum flour, sunflower seeds, and xanthan gum in the bowl of a food processor fitted with a steel blade and process until the sunflower seeds are finely chopped.
3. Add the coconut oil and palm sugar and pulse until the mixture is a crumbly meal, much like a pie crust. Do not overprocess. Press the crumbly mixture into the prepared baking pan.
4. Bake for 8 – 10 minutes, until the crust is lightly golden brown.While the crust is baking, prepare the filling.
5. Put the eggs in the food processor (no need to wash the bowl) and pulse several times until the yolks are broken.
6. Add the honey, stevia, arrowroot, lemon zest, lemon juice, and almond milk. Pulse several times, about one second each, until thoroughly combined.
7. Pour the lemon mixture over the hot crust then sprinkle the shredded coconut evenly over the top.
8. Bake for 15 – 20 minutes, until the center of the lemon bars are set.
9. Let cool completely then cut into squares approximately 2 x 2 inches each. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
