These delicious, ooey, gooey gluten-free lemon and coconut bars will appeal to your sweet tooth. Made with coconut oils, sea salt and tart lemon zest, your taste buds are in for a tropical treat. These are perfect for a party or to bring to your office and share with your co-workers (hint, hint). A gluten free treat will be sure to please them all.
Gluten Free Lemon & Coconut Bars Recipe
gluten free lemon & coconut bars
Prep Time: 20 minutes
Total Time: 45 minutes
Yield: 40 pieces (1×2 inches)
Ingredients
Directions
- 5 tablespoons coconut oil
- 3 tablespoons maple syrup
- 2 cups shredded coconut (unsweetened)
- 1 cup almond flour
- 1 pinch sea salt
- 2 egg whites (save the yolks for the lemon curd
Filling
- 3 eggs + 2 egg yolks
- 6 tablespoons maple syrup
- 1/3 cup lemon juice + 1 tablespoon zest (about 2 lemons)
- 1/3 cup almond flour
- Dust with 3 tablespoons coconut flour (or powdered sugar)
- Preheat oven to 350° Fahrenheit .
- Melt coconut oil in a sauce pan on low/medium heat, adding in the maple syrup, almond flour and salt. Stir until everything is combined.
- Remove from heat. Crack two egg whites into the mixture, saving the yolks for later. Keep stirring for about a minute.
- Line a baking dish (12×8 inch) with parchment paper and pour the coconut mixture into it. Using a spatula, press down to flatten it out and bake for about 10 – 12 minutes.
- For the filling, use a large mixing bowl to beat together the eggs + the two egg yolks until frothy. Add the rest of the ingredients. Beat for two more minutes then pour the mixture over the baked crust in the baking dish.
- Bake for 16 – 19 minutes or until the edges are light brown and the center is set.
- Let cool for about 10 minutes before slicing up and serving the bars. Dust with coconut flour or powdered sugar. Enjoy!
