Lemon Coconut Bars
Lemon Coconut Bars
- 5 Tbsp. Coconut Oil
- 3 Tbsp. Honey
- 2 Cups Desiccated Coconut
- 1 Cup Coconut Flour
- 1 Cup Water (Add more if the mixture is a bit dry.)
- Sea Salt, Pinch
- 3 Egg Whites (Save the yolks for the lemon curd.)
What To Do
Set the oven to 350°F (175°C). Mix coconut oil, honey, shredded coconut, coconut flour and sea salt. Stir the mixture in a pan on low/medium heat until everything is combined. Remove from the heat and add the egg whites. Keep stirring until the mixture becomes slightly sticky. Add enough water if the consistency seems dry. Pour the mixture in a baking dish and flatten it out. Firmly press it down so it becomes compact. Bake for 10 minutes and then remove it from the oven.
- 2 Eggs
- 2 Egg Yolks
- 6 Tbsp. Maple Syrup
- 1 1/2 Freshly Squeezed Lemon Juice
- 1 Tbsp Lemon Zest
- 1/3 Cup Coconut Flour
What To Do
While the crust is being set, start preparing the filling. In a large mixing bowl, beat the eggs and 2 egg yolks until frothy. Add the rest of the ingredients and continue beating until everything is smooth. Add a bit of water if consistency seems thick and dry. Pour the mixture over the baked crust. Bake for around 20 minutes or until edges are light brown and the center is set. Let cool for at least 10-15 minutes before slicing up the bars. Dust with coconut flour or powdered sugar.
Recipe Adapted From Green Kitchen Stories
These past few months, I've started shifting to a plant-based diet. In light of that, I have been continually researching and constantly learning new things about how our bodies function. Transitioning to a different lifestyle is incredibly eye-opening. I had tons of enlightening moments and came to know things I never knew I'd develop a strong adherence to. People often mistake shifting to a healthier lifestyle means it's all about clean eating. While that may be true, it's only scratching the surface. Eliminating meat, dairy (still working on this one), and seafood from my diet is just a quarter of the picture, and in truth it's much deeper than just steering clear from these food groups. There's a lot to take into account, like food pairing and maintaining a healthy gut which in turn promotes good digestion. Ever since I started a couple months back, I realized that all these tunes you with your body and what it truly needs.
Being mindful of what I take in means that the only way I'll be comfortable with what I eat is to prepare the food myself. Who knew a change in lifestyle is what would finally push me to learn my way around the kitchen?
If there's one thing I can never say no to, it would be pastries and desserts. Whenever I need to curb my cravings, I would usually turn to fruits to satisfy my tastebuds. But lately, I've been craving for something new and on top of that, I've also been itching to use the organic baking ingredients that Mom brought home from her recent flight to L.A.
One of the food blogs I frequent is Green Kitchen Stories, and upon looking from their index a certain recipe caught my eye. Yes, folks, that would be the Lemon Coconut Bars. I repeat: Lemon. Coconut. Bars. I mean, LEMON and COCONUT?! Someone pinch me. It's a perfect harmony.
So when Monday morning rolled around, I wasted no time whipping out my non-existent baking skills and all the coconut-related ingredients out of the pantry. These little squares of heaven was a pretty easy to make, I only had to fill in some substitutes and slightly change the amount of the ingredients from the original recipe. You'll find the reference link at the end of the post, but I'll include what I've personally used here as well.