Gluten-Free Coconut Lemon Bars


http://www.bobsredmill.com/recipes/how-to-make/coconut-lemon-bars/

I love this recipe! I substituted the sugar for Pyure Sweetener which is the same as Truvia. I used half the amount called for in the recipe because these sweetners are twice as sweet as sugar.  I even sprinkled a little on top instead of using powdered sugar!   I used Bob’s Red Mill Biscuit Mix instead of the All Purpose Baking Mix and it turned out great!


Ingredients

Instructions

Crust

  1. Preheat the oven to 350°F. Line an 8 x 8-inch square pan with foil, leaving enough overhang to use as a handle. Lightly coat the foil with non-stick spray.
  2. In a large bowl, combine the flours, almond meal, sugar, salt and flaked coconut; stir to combine dry ingredients.
  3. Use a pastry cutter or two knives to cut in the cubed butter, working the mixture until the butter has been reduced to pea-size crumbs. Use your hand to knead the butter into the dry mixture.
  4. When all dry ingredients have been incorporated, press the mixture evenly into the bottom of the prepared pan.
  5. Bake for 20 minutes, until the crust is just beginning to brown around the edges.

Lemon Custard

  1. While the crust bakes, whisk together the sugar, eggs, lemon juice, lemon zest, flour and baking powder.
  2. Remove the hot crust from the oven and pour the custard over the top immediately; return the pan to the oven and bake for 10 minutes.
  3. Sprinkle the remaining 1/4 cup coconut over the custard; bake for another 8 to 10 minutes, just until the lemon topping is set at the center. (If you aren’t using the coconut topping, just bake for 18 to 20 minutes, until the lemon custard is set at the center.)
  4. Transfer the pan to a rack and let the lemon bars cool completely. Use the foil to move the bars to a work surface when you’re ready to cut them. (If you’re topping them with powdered sugar, now is the time.)
  5. Assuming you have any left over, these bars can be stored in a covered container in the refrigerator for 2 or 3 days.



    Makes about 12 bars.

Recipe Notes

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product. (I used Bob’s Gluten-Free Biscuit Mix and it turned out great!)

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Chocolate Peanut Butter Almond Bon Bons with Coconut and Oats

We love these bon bons! Since we’ve cut sugar out of our diet, we call these our candy bars! They taste a lot like Reeses Peanut Butter Cups, but even better! We came up with this recipe ourselves and you’ll see that you can use your imagination and add whatever ingredients that you enjoy!  Please beware, these bon bons are not a low calorie food. We try and limit ourselves to one or two a day which is sometimes impossible because they are so delicious! They also need to be refrigerated at all times because the coconut oil softens at room temperature. 

Makes about 3 dozen walnut size

Filling:

1 1/2 cups Natural Almonds

1/2 cup Oat bran

1 cup Quick or Rolled (Old Fashioned) Oats

3/4 cup Powdered Peanut butter

3/4 cup sugar free Chocolate Chips 

1/2 cup Organic Sugar free Coconut

3 heaping Tablespoons Pyure or Truvia powdered sweetener

1/4 teaspoon salt

1 cup organic refined Coconut oil (you can of course use unrefined if you prefer a stronger coconut flavor)

  1. Place Almonds in blender and coarsely chop. I have used Almond Flour , but the flavor is not near as good as chopping your own. 
  2. Place all ingredients in a large 4 quart bowl. I will measure the coconut oil in a 1 cup glass measuring cup and put in microwave for a few seconds to soften, especially in the winter. In the summer the oil can alost be liquid so softening isn’t necessary. It needs to be the consistency of softened butter. 
  3. Shape mixture into small balls and place on a plate coated with wax paper. You will need 2 or more plates for the number of balls you will be making. Place each plate in freezer as soon as you fill them. When you get down to the last of the mixture, you may need to add more coconut oil if the mixture won’t stick together. Also, if the mixture is warm at all it will not stick together well, so I will cool in refrigerator for a few minutes. Knowing how to work with the coconut oil is a skill you will develop over making this recipe several times. 

Chocolate Coating:

  1. In a small mixing bowl add 1 cup Coconut Oil and microwave for a few seconds until semi liquid. Try not to get the mixture warm, it will melt more as you stir in other ingredients. You don’t want it thick, but if it’s too thin, it will be very runny and won’t coat the bon bons properly; not as thick as pudding, about like cream. 
  2. Add 4 rounded Tablespoons Cocoa (I sometimes use 8 Tablespoons powdered peanut butter instead. It works great!) 
  3. Add 1 teaspoon liquid Now Better Stevia and dash of salt. Now Better Stevia really does taste the best. I also tried using the powdered Pyure sweetener, but it didn’t dissolve at all in the coconut oil. 

After letting the bob bons cool in freezer for at least 15 minutes, roll in chocolate coating one at a time and place back onto the waxed paper. When each plate is filled place in refrigerator. Then transfer to a container and store in refrigerator. 

My Gluten-Free Black Bean Crackers/Chips

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With Beanitos Bean Chips costing over $3.50 a bag,  I have been searching for a black bean chip or cracker recipe for the last two weeks. I had found one and posted it on Facebook and tried it out as well. Unfortunately it called for dry (raw)  black beans. Something kept telling me not to use the uncooked dry beans, but I used them anyway. I had stomach cramps most of the next day.  So, since I had  bought a big bag of beans, I cooked them up after soaking overnight of course. I then proceeded to come up with the following recipe which turned out well! It makes about as much as a bag of Beanitos, about 3-4 cups depending on how thin you make them.

1 3/4 cup cooked drained black beans (or 1 can drained)

1 Tablespoons Olive oil

1 teaspoon salt

1 teaspoon Pyure or Truvia natural sweetener

1/2 cup Bob’s Gluten-Free 1-1 Flour Mix, and some extra for rolling out dough

Preheat oven to 375F degrees. I  mashed the beans in a medium-sized bowl with a potato masher. I then added the rest of the ingredients. Divide the dough in half. In 2 large baking sheet lined with parchment paper, I rolled out the dough with a pastry roller. I don’t recommend air-bake pans because the crackers won’t get crispy.   I also sprinkled the dough with flour as I rolled it out.  Roll out as thin as possible. Then sprinkle with more salt and roll lightly with pastry roller. Now use a pizza cutter and cut into desired size of crackers. Bake for about 5 minutes, move crackers around and turn them over, then check every couple of minutes. Keep moving crackers around from middle to edges to cook evenly. After 10 minutes,  the crackers will start browning quickly.  Remove the ones that are slightly browned and crisp (crakers will not bend when fully baked) and put in bowl. Repeat until all crackers are baked.

Sweet n’ Sour Chicken – Gluten, Sugar, and Dairy Free

Makes 2 servings.

Cook 1\2 cup brown rice in 1 1\4 cup water for 40 minutes.

Heat 1/4 cup flax milk (or any kind of milk) for 30 seconds in microwave.  Add 1 tsp. ground flax seed. Let sit while cutting up chicken.

Cut up about 1/2 of a chicken breast into small bite-size pieces.
Add chicken to milk mixture.
Heat coconut oil in skillet over medium heat.
In a pie plate mix about 1/4 cup oat bran, 1\4 cup Bob’s Red Mill 1-1 gluten free flour mix, with salt, pepper, and a little garlic and onion powder.
Cook in oil until browned. I use refined coconut oil. Also I like to fry “crunchies” with the leftover flour and milk mixture. I do this by adding just enough milk to make a dough and then drop tiny pieces into the frying pan along with the chicken.

Sweet n’ Sour sauce:

While chicken is cooking:  In small saucepan add 2\3 cup water, 2 chopped baby carrots, 1\2 cup peas, 1 Tbsp. Butter, and little salt. Bring to boil and cook for 5 minutes.  Don’t drain liquid. Add:

1/2 small 8 oz. can pineapple tidbits (reserve half of the juice) I like to freeze the other half of pineapple and juice for next time.
2 tsp. Apple cider vinegar
1 Tbsp. Organic Ketchup
40 drops liquid stevia

Mix reserved juice with 1 Tbsp. Arrowroot powder ( or corn starch or any GF flour). Add to sauce and cook over medium heat until thickened.

To serve: Add rice to each plate, then add chicken and the sauce over the top.

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Millet/Oat Bran Crackers

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We love these because there is no flour in them of any kind!  We should call them “Pain-free Crackers”!  They are very economical to make!  A pound of millet in the bulk section of our health food store is only $2 a pound.  Oat bran is only about $3 a pound.  Flax seeds are less than $2.50 a pound.  Each batch of crackers should cost less than $2!

Makes about 5 cups crackers

3/4 cup Millet

3/4 cup Oat Bran

2 heaping Tbsps. ground Flax Seed (can grind in blender)

2 Tbsp. Butter (plus some to grease pans)

1 tsp. Real Salt (divided)

In medium cover sauce pan add Millet, 2 1/4 cup water, 1 Tbsp. butter, and 1/4 tsp. salt.  Bring to boil and cook on med.-low heat for 25 minutes or until all the water is absorbed.

Meanwhile in small covered sauce pan add Oat Bran, 1 1/2 cups water, 1 Tbsp. butter, and 1/4 tsp. salt.  Bring to boil and cook on med.-low heat for 5 minutes.  Turn off heat and let sit until Millet is finished cooking.

 Preheat oven to 400F.

Grease 2 large cookie sheets or pizza pans with butter.

Add Oat Bran and ground Flax Seed to the Millet.   Mix well.  It will look like a lot of “dough”, but will shrink a lot.

Spread on pans, first with spatula, then roll out with small pastry roller.  Should be rolled out no thicker than 1/4″, preferably 1/8″ thick. Salt according to your taste.

Place both pans in oven alternating racks every 15 minutes and turning pans around to brown evenly.  After first 15 minutes use a pizza cutter wheel and cut into about 1-1/2″ squares.

Millet Oat Bran Crackers

Keep a close eye on the crackers and after another 15 minutes start rescoring with the pizza wheel again to break apart the crackers.  Watch the crackers and remove the browned ones.  The baking process should take about 45 min. to 1 hr. depending on the thickness.

 

Nut and Seed Flour “Biscuits”

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The taste and texture of these “biscuits” satisfy my desire for good home baked biscuits even though I make them in a muffin pan.  This recipe contains only flours from nuts and seeds, which in my experience results in less inflammation and weight gain.

Quinoa is actually a seed and packed with nutrition!  It contains all eight essential amino acids and is a complete protein.  Combined with the high protein, high fiber Almond and Coconut flours these biscuits offer a good addition to any meal or as a snack.  I like to dab on some Almond Butter (sweetened with a few drops of liquid stevia) as a high protein snack in the afternoon.

Each biscuit has 5.4 grams of Protein, 3.3 grams of Fiber, and a low 7 grams of carbs.

I hope you will try this recipe, it’s very quick and easy!

Makes 6

In large bowl add:

3/4 cup Almond Flour

2 Tbsp. Quinoa Flour

2 Tbsp. Coconut Flour

1/2 tsp. Real Salt

1/4 tsp. Powdered Stevia

2 tsp. Homemade “Corn-Free” Baking Powder

2 Tbsp. Baking Powder

2 Tbsp. Ground Flax Seed

Mix all above ingredients in large bowl with large wire whisk.

Then add:

1/2 cup water

2 Tbsp. melted Butter or Coconut Oil

1 large Egg

Bake in muffin pan greased with butter or coconut oil, filling each section 2/3 full.  Bake 375F for 20 minutes or until toothpick comes out clean.

Gluten Free “Biscuits”

Gluten-Free "Biscuits"

My husband and I have been hungry for biscuits since we’ve been eating gluten free for some time now.  I had the idea to make the “biscuits” in a muffin pan, by basically making flatter muffins. They turned out delicious and flaky!!!  They are great with butter and honey or my homemade sugar-free peach preserves.

Makes about 10 biscuits

In large bowl add:

3/4 cup Almond Flour/Meal

3/4 cup Oat Flour

1 teaspoon Real Salt

1 Tbsp. Homemade Corn-Free Baking Powder

1/2 teaspoon Powdered Stevia

2 Tbsps. Ground Flax Seed

Mix together with whisk, then in 2 cup liquid measuring cup add:

2 Large Eggs

Beat with whisk, then add:

4 Tbsp. Melted Butter +  Enough Oatmeal Milk or Water (about 1/2 cup) to bring liquid ingredients to measure 1 cup. Blend liquid ingredients in the 2 cup measuring cup with whisk.  Add liquid ingredients to dry ingredients and stir until blended.

Using 1/4 cup measuring cup, dip batter into greased muffin tin.

Bake at 375F for 12 minutes.

 

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