Thursday, April 25, 2013

gluten-free coconut lime bars

Gluten-free tropical yumminess, perfect with tea
People get makeovers to keep up with the times. We update our clothes and makeup. We modernize our home decor. We keep up with new technology, like swapping land lines for cell phones. In this spirit of keeping current, I decided to modernize one of my favorite recipes from my first cookbook Lime-Coconut Bars. Same sweet-tart flavor basis. I simply ditched the wheat, just like I ditched the Farrah Fawcett "wings" hairstyle I wore in eight grade [Some changes are for the best]. Since this recipe includes a heavy emphasis on nuts, lime and coconut, even the "wheatiest" among you won't miss the gluten one iota.


Chewy-gooey-gluten-free. Betcha' can't eat just one [I couldn't!]

gluten-free coconut lime bars [vegan]

  • ½ cup gluten-free all-purpose flour plus 3 T, plus 3 more T for topping [I used Bob's Red Mill ]  
  • 1/8 tsp xanthan gum
  • 1 cup sugar, divided into 1/3 and 2/3 cup
  • 1/4 tsp salt
  • ¼ cup coconut oil
  • 1/3 cup nuts, ground to a flour in food processor [I prefer pecans, macadamias or almonds]
  • 2 tsp lime zest [From about 2 limes, preferably organic]
  • 3½ to 4 T lime juice, from about 2 limes
  • 1 T non-dairy milk
  • 1 tsp coconut extract
  • 1 cup shredded, unsweetened coconut

Makes 16 bars



Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9 pan.

In a medium bowl, cut together ½ + 3 T cup gluten-free flour, xanthan gum, 1/3 cup sugar, salt and coconut oil until crumbly. Stir in nuts, then press into prepared pan. 
Bake for about 20-25 minutes or until golden. Remove and let cool slightly.

In a medium bowl, using a fork, stir together 2/3 cup sugar. Lime zest and juice, milk, 3 T gluten-free flour, and extract until smooth. Mix in coconut with spoon.

Spread over baked crust and bake for 20-27 minutes or until set and just starting to turn golden. 
Let cool on a wire rack for one hour, then chill in refrigerator for 30 minutes before cutting into bars.

Variation: Use another citrus fruit (eg, lemon, oranges, blood oranges) instead of the lime zest and juice.


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38 comments:

Andrea said...

Lime and coconut fits perfectly into my mindset since I've been home from our Thailand trip. It's amazing how much of our food has been Thai-inspired.

Carrie™ said...

She puts the lime in the coconut and eats it all up. Sorry...I could not resist. I like coconut and lime so to combine the two is a win-win all around! Love the green fingernails too!

Helen said...

These are amazing!! I made a batch for a party yesterday (subbing coconut palm sugar for cane sugar because I have a friend who can't eat cane sugar) and they were a HUGE hit. Super easy, super tasty. Thanks so much for such a fabulous recipe!!

Veganosaurus said...

Ooooh the tropical goodness! These sound so yummy.

urban vegan said...

I'm so glad you liked them :)

urban vegan said...

You are musical, that's all there is to it.

Ohlalavegan said...

Oh wow these look so good! I wonder if they would work with oats as well, like a tropical flapjack..

lisa said...

What could you substitute for the xanthan gum? Would agar agar or cornstarch work?

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