Coconut Lime Bars (AKA Lemon Bars)

Coconut Lime Bars

A friend of mine posted on Facebook this week that they were making Lemon Bars.  That was a family favorite growing up and I had not realized til then that I had not made them since I was a kid.  My kids NEVER tasted one of my favorite desserts!  You already know what that meant ;)

I compiled my own recipe by pulling from the components of what has been favorites in our family and modified them to fit the recipe.  We used my Coconut Pecan Pie Crust for the crust and since we always have Limes on hand, I chose to use Limes instead of Lemons.  It just seemed like a perfect finish to sprinkle coconut over the top. I hope you enjoy it as much as our family did!  It's sure going to be favorite in our home!

Coconut Lime Bars

Crust

1 1/2 cups Pecans

*  *  *  *

1 cup Shredded Coconut

1/2 cup Tapioca Flour

1/2 cup White Sugar

1/3 cup Butter, Melted

1) In food processor pulse pecans til largest pieces are about the size of sesame seeds then transfer to medium bowl.  You may have to divide the pecans and do 2 batches if your food processor is a small one.

2) Add all remaining ingredients to the bowl and mix well.

3) Press into a 9 x 13 inch pan and bake 350 in preheated oven for 9 minutes or til top appears dry or edges golden.

4) While crust is baking work on the filling.

Filling

4 eggs
2 cups sugar
4 Large Limes Juiced (close to 1/2 cup juice)
4 TBSP Rice Flour

4 TBSP Tapioca Flour
2 Tsp Baking Powder

*  *  *  *

3/4-1 cup Shredded Coconut

5) Place all ingredients in a medium bowl and whip together using a beater or stand mixer for 3 mins.  You want lots of air incorporated, so a beater/mixer will be best, but if you don't have one, you can whisk quickly with your hand til well incorporated.

6) Pour over hot crust and sprinkle the coconut shreds over the top.

7) Bake 350 in preheated oven for 25-30 minutes or til edges and coconut are golden.

Fudge Brownies

These can also be made into pre-made mixes by bagging the 1st cluster of ingredients-  Then adding the 2nd cluster when you are ready to make them. When I make my mixes I do 10 at a time and include a post-it note with any remaining ingredients and other instructions and then place all the mixes and the note in a container together.

Fudge Brownies

3/4 cup Walnuts

1 cup Semi Sweet Mini Chocolate chips

1/3 cup Coco Powder

1/6 cup Finely Ground Wild Rice
1/6 cup Tapioca Flour

1 1/2 cups Sugar

1 tsp Guar Gum

1/4 tsp Salt

1/2 tsp Baking Powder

* * * *

1 1/2 tsp Vanilla
1/4 Cup Water
2 Eggs

1/2 cup Melted Butter

*If you can't have butter, melt the chocolate most of the way and then use coconut cream instead of the butter.

Mix all ingredients together and bake 350 in greased glass 9 x 13 inch baking dish for 25-30 minutes.

Very Berry Coconut Macaroons

With Valentines Day approaching your mind naturally deviates to reds, pinks, baking, and most definitely SWEETS!  It is that time of the year and most definitely one of those times that all enjoy!  In honor of Valentines Day I thought I might make some cookies that were on the Valentines Day theme.  Marachino Cherries seemed like a good pick to start with.  I originally was going to use some of the liquid from the cherries as an extract to boost the flavor, but the liquid is actually not so very tasty, so I used the extract from another red berry-  Raspberry Extract.  The combination of the two really made for an excellent flavor too!

In the cookies pictured I used coconut sugar which is slightly darker than brown sugar.  The pink color was barely tinged by the darkness of the sugar.

Very Berry Coconut Macaroons

2 eggs
3/4 cup Sugar (I used coconut sugar in the cookies in the picture)
1/4 tsp Salt
1 tsp Raspberry Extract
1/3 cup Rice Flour
1/2 cup Tapioca Starch
1/2 tsp Baking Powder
2 1/2 cups Coconut 
1/4 cup Chopped Marachino Cherries, well drained (abt 15)
Red Food Coloring (4-8 drops)

Thoroughly mix first 4 ingredients in Medium sized mixing bowl. Then add remaining ingredients and mix until well combined. Drop on to cookie sheet in tablespoon drops shaped in a ball. Bake 325 for 20 minutes. Then raise temperature to 350 for an additional 3-5 minutes.

 

*If you have an allergy to egg, you can use 2 small-medium bananas instead of eggs.  Bananas will only slightly affect the flavor.

Coconut Sugar Treats

Sunday is my baking day for many reasons.  I love to bake and it is a stress-less activity for me; AND it gets us prepared for our week.  I find if I bake 3 snack type items, I don't have to worry so much about if there is a quick snack available.  Most people can provide the snacks a typical child needs by going to the store.  Even in a gluten and dairy free diet you can, however, it costs soo much I find it more effective for our family to just make sure we set aside the time to make the bulk of our snacks at home. Also, by making them at home, I have full control over the ingredients I put in them.

My goal for today was not only to make the snacks, but also to really get to know the flexibility and effective uses of Coconut Sugar.  I used it in all the cookies posted in the picture- UN-Peanut Butter Cookies, Coconut Macaroons made with bananas instead of eggs, Chocolate Chip Cookies, and Bread.  It worked fabulously in all of these and I even had no problem with the yeast rising in my Bread.  There also was no noticeable compromise of flavor in these items, though the color was slightly darker than usual.  The color of the Coconut Macaroons was most noticeable, darkening just to the level of a pale-colored caramel. The Peanut Butter and Chocolate Chip Cookies I am comfortable saying that their color was left unchanged and the bread was the color of your average whole wheat loaf.

SOO, many of you are probably wondering why I have ventured into Coconut sugar.  If you are curious about this, I recommend you read my previous post HERE- other than that, all I've got to say is its got more nutrients in it than many vitamin supplements and easier for your body to absorb too!

UN-Peanut Butter Cookies

UN-Peanut Butter Cookies

1/2 cup Sorghum Flour

1/3 cup Tapioca Flour

1/3 cup Rice Flour

2 TBSP Fresh Ground Flax

1 1/2 tsp Baking Powder

* * * *

1 cup packed brown sugar

1/2 cup softened unsalted butter

1 1/2 cups Sun Butter (sunflower seed butter)

2 eggs

* * * *

1/2 cup Chopped Pecans

3/4 cup Chocolate Chips

1) In large bowl, mix 1st list together.
2) Create a well in the dry ingredients and add the 2nd list to it. Mix til smooth. Then add the 3rd list and mix til just incorporated.
3) Drop by the tablespoon onto cookie sheets, flaten to 1/2 inch using a fork to form the crisscross pattern, and bake 350 for 16-20 minutes. 

Makes about 30-35 cookies

Brownie Mix Cookies

This Sunday was a little different.  My husband was out of town assisting with the clean-up efforts of the Joplin, Missouri tornado.  He was numbered among 500+ volunteers donating their time, efforts, and supplies through Mormon Helping Hands (not to be confused with the unrelated Helping Hands 2nd hand store) this weekend to help this devastated city get back on their feet.  Yesterday he was assigned to a team patching roofs of homes that were still standing and today he was assigned to clean up a farm of several acres with many trees down needing to be chopped & moved and clearing debris of the many buildings that were destroyed.  A demonstration that "service is every bit as much a part of their religious identity as sitting in a pew." (Washington Post)

As a result, I did not have the help I usually have Sunday morning in getting 4 boys and myself ready for church, nor behavior control during church.  SO I resorted to what I have learned is the best method for boys: bribing the belly.  Yes, I bribed them with brownies for cooperation in preparing for church and good behavior while at church!  It was much easier than I thought it would be, and we all came home in one piece, just like any other Sunday, with not a hair out of place. 

Instead of making regular brownies, I decided to see if I could use my Brownie recipe to make cookies, just like I used to with the store bought mixes.  AND I could, so I am sharing.

Brownie Mix Cookies 

1/2 cup unsweetened cocoa powder

1/4 cup ground wild rice (use coffee/spice grinder if you don't have a grain grinder) 
1/4 cup ground flax  (use spice/coffee grinder)
1 1/2 cups sugar
1 tsp guar gum (NOT xanthan gum)
1/2 tsp salt

6 oz semi-melted chocolate chips

3/4 cups chopped pecans or favorite nut (optional)

*  *  *  *

1/2 cup melted Butter or Crisco
2 eggs (can be replaced with 2 TBSP water)

1 1/2 tsp mint extract (optional)

        

Note: If at all possible grind your wild rice in a grain grinder.  It is possible to use a coffee/spice grinder, but there will be some pieces that are not fully ground.  I recommend sifting out those pieces if you must use a spice grinder.


1) Combine 1st list of ingredients except pecans, mix well and then create a well in the middle of the dry ingredients.
2) Melt butter.
3) Place eggs, extract, and melted butter to the well in the dry ingredients. 
4) Form 1 1/2 TBSP drops on cookie sheets and bake at 350 for 15-18 minutes. 

Chocolate Chip Cookies

We are on Spring Break this week; such a GLORIOUS thought for school!!  So I have decided that I am going to be focusing on recipes that can be prepacked and then made quickly since the ingredients will be combined already.  Today's choice was Chocolate Chip Cookies.  I packed 10 mixes last night all I have to do is go get some quart size ziploc bags for my final product.   All you need to do is put the first 10 ingredients in a bowl and mix thoroughly and then add the following 2 and mix again.  Then mark on the bag to add 1 stick of butter and 1 egg when you use it and to bake at 350 for 11-14 minutes.  I actually kept the Flax out too, because my flax is whole flax and it will be more nutrient dense if you grind right before use.  Otherwise the most important nutrients will no longer be good by the time you use it.  Also since the flax is fresh flax you run the risk of the cookies going rancid prior to use, because their omega-3 oils are still in tact and grain oils are what make flours go rancid.  If you choose to leave out the flax, just be sure to mark it on your package along with the egg and butter.

I used a 2 1/2 cup container to make my mixes and pulled out 10 containers placing them on a cookie sheet together, so I could easily move from place to place with them and also easily move in assembly line fashion adding one ingredient at a time to all of them to cut down on time.  Like I said, it took me only 1 hour to fix 10 mixes.  As soon as I get the bags, I will post the final look.

If you don't want to use flax, you can substitute with 1/8-1/4 cup flour of your choice.  Try using coconut cream (un-separated) instead of the butter.

 

Chocolate Chip Cookies

1/2 cup packed Brown Sugar

1/4 cup Sugar

1/4 cup Sorghum

1/4 cup Rice Flour

1/3 cup Tapioca Flour

1/4 cup Flax, (grind in spice/coffee grinder on finest grind)

1 tsp Xanthan Gum

1/2 tsp Salt

1/2 tsp Baking Soda

1 Cup Chocolate Chips

1/2 cup Pecans or Walnuts

* * * *

1/3 cup soft Butter (not melty)

1 egg (can be replaced with 2 TBSP Water)

1) Combine all dry ingredients mix well, then add the wet ingredients over the top.  Mix well.

2) Drop in 1-1 1/2 TBSP on the tray and bake 10-13 minutes at 375; OR rounded teaspoons 350 for 10 - 12 minutes.

3) Cookies will seem like they are not fully cooked as you are taking them out of the oven, but once they cool you will see they are done.  If you leave them in longer than recommended, they will be crunchy/over done (though not burned) rather than chewy.

Chewy Granola Bars

Chewy Granola Bars

2 Cups Coconut

2 Cups Puffed Millet

2 Cups Puffed Brown Rice
2 Cups Colored or Chocolate Rice Crispies

1/2 Cup Ground Flax

1 Cup Crushed Pecans

* * * *

1 Cup Pre-Melted Butter

1/2 Cup Dark Corn Syrup

1/2 Cup Honey

1/3 Cup Brown Sugar

* * * *

1 Cup Frozen Chocolate Chips

1) Put all ingredients from first list in a Large bowl.

2) Mix all ingredients in 2nd list in a pan and heat over med-lo heat just til color is uniform.; DO NOT let it get foamy, or you will have crunchy bars. You can really use any syrups or honeys you choose as long as the amount is the same as above- Honey, Maple Syrup, Corn Syrup, Dark Corn Syrup, Table Syrup, Agave Nectar, etc. . .

3) Pour Hot mixture over the ingredients in the large bowl and using a plastic or wooden spatula turn ingredients over til evenly coated in syrups and well mixed.  Let cool for about 10 minutes.

4) At this point you can add fold in the FROZEN chocolate chips just until mixed so the chocolate chips don't melt.

5) Pour all of the mixture onto a large baking sheet (about 14 x 16 in) and press it evenly across the pan. I use another pan of equal size to press down on the mix. Mix should be about 1/2 inch thick.

6) Bake 350 for 20-25 minutes, DO NOT let the edges get golden or they will be crunchy edges.  Let cool fully then use a pizza cutter to cut them as desired. I cut them the same size as commercial granola bars. 

Makes about 32

Crunchy Granola Bars

Crunchy Granola Bars

2 Cups Coconut

3 Cups Oats*

3 Cups Puffed Brown Rice

1/2 Cup Ground Flax

1 Cup Crushed Pecans

2 1/2 Tsp Pumpkin Pie Spice

1 1/2 Tsp Cinnamon

* * * *

1 Cup Butter

1/3 Cup Maple Syrup

1/3 Cup Dark Corn Syrup

1/3 Cup Honey

1/3 Cup Brown Sugar

* * * *

1 Cup FrozenChocolate Chips

*If you don't tolerate normal oats, use the certified gluten free ones.  You can buy them at most health food stores OR in the 'My Picks' section of this Blog (at the upper right hand side of the blog) scroll to the Oats link to buy them.

1) Put all ingredients from first list in a Large bowl.

2) Mix all ingredients in 2nd list in a pan and heat over med-hi heat til foamy.

3) Pour Hot mixture over the ingredients in the large bowl and using a plastic or wooden spatula turn ingredients over til evenly coated in syrups and well mixed.  Let cool a few minutes.

4) At this point you can add fold in the chocolate chips.

5) Pour all of the mixture onto a large baking sheet (about 14 x 16 in) and press it evenly across the pan. Mix should be about 1/2 inch thick. (I actually like putting the chocolate chips on once flattened/Pressed on the pan, so it gives the image to my kids that there ARE LOTS OF CHOCOLATE CHIPS in these. I sprinkle them over the top and then take another pan and press them in.)

6) Bake 350 for 30 minutes or til edges look slightly golden. Let cool about 10-15 minutes then use a pizza cutter to cut them as desired. I cut them the same size as commercial granola bars. After cutting them let them cool fully.

Makes about 32

Chocolate Coconut Macaroons

Inspired by a Lady's best friend! Mostly everything is just better with chocolate.  Hands down.  


Chocolate Coconut Macaroons


1 1/2 Mashed Bananas, Small-Medium sized (or 1 egg + 1 egg white)
2/3 cup Sugar
1/4 tsp Salt
1 tsp Vanilla
1/4 cup Rice Flour
2 1/2 cups Coconut 
1/4 cup Unsweetened Chocolate Powder
1/3 cup Melted Semi-Sweet Chocolate Chips 

Thoroughly mix first 4 ingredients in Medium sized mixing bowl. Then add Rice flour, chocolate powder, & Coconut and mix until well combined. Finally add melted chocolate.  Drop on to cookie sheet in tablespoon drops shaped in a ball. Bake 325 for 15-20 minutes. Then raise temperature to 350 for an additional 5-10 minutes until golden.

Coconut Macaroons

I created this recipe on a last minute whim not only for my children, but also for a child who was allergic to eggs. It was couple days before a children's activity for church, when I heard the child could not have dairy or eggs.  I don't like the idea of a child having to skip out on treats because of allergies.  So I selected the cookies I was making for my children with this child in mind too.  I decided that I would try Coconut Macaroons using bananas as a substitute for eggs.  If you think about it, bananas are a great substitute for these tropical cookies!  I was amazed by the result!!  They were very tasty and looked just like any other home made coconut macaroons.

Coconut Macaroons


2 Mashed Bananas, Small-Medium sized (or 2 eggs)
3/4 cup Sugar
1/4 tsp Salt
1 tsp Vanilla
1/4 cup Rice Flour
1/4 cup Tapioca Starch
2 1/2 cups Coconut 

Thoroughly mix first 4 ingredients in Medium sized mixing bowl. Then add Rice flour and Coconut and mix until well combined. Drop on to cookie sheet in tablespoon drops shaped in a ball. Bake 325 for 15-20 minutes. Then raise temperature to 350 for an additional 5-10 minutes until golden.

Sugar Cookies

These are not your typical gluten free sugar cookies.  I think if any gluten free item is 'sold cheap', it is definitely sugar cookies.  Why do I say this?  The flavors in sugar cookies rely heavily on basic ingredients; flour, butter, sugar-- not much to mask any 'off' flavors. Every gluten free individual who was not brought up eating gluten free, probably knows exactly what I am talking about. Gluten free flours have such distinctive tastes to the non-native they can give any  item, that relies on typically simple tastes, a bad wrap-- making its partakers cringe at the simplicity of the cookie.  

This is a gluten free take on the recipe that I used at the beginning of my baking journey as a young girl-- Good ol Betty Crocker. It is a bit different than most.  Rather than relying on flavors of flours that the average mouth is not accustomed to, I have created a mixture that not only makes the cookie melt in your mouth, but also allows the familiar flavor of oatmeal* to guide the senses as familiar spices take over. 

Through the years of school I have taken these cookies to Valetines Day and Christmas Parties for my kids.  Each year the kids respond to them in amazement because they are 'real' gingerbread cookies.  The wonderful brownish color and the spice flavorings.   I LOVED seeing the kids reactions as they ate them.  Did they even know they were 'weird' gluten free cookies??  It was sort of refreshing to see that my kids really were not so different after all.  

To those of you who thought that your sugar cookie days were over at the first taste of cardboard, step back into the party, 'cuz it aint over honey!!

Sugar Cookies

1 egg

3/4 cup sugar

1 tsp vanilla
2/3 cup butter

- - - - 

2/3 cup sorghum

2/3 cup tapioca starch

2/3 cup ground dry oatmeal*

1/2 cup rice

1 1/2 tsp baking powder

1/4 tsp salt

2 1/2 tsp guar gum

3/4 tsp ginger

1 tsp cinnamon

1/4 tsp nutmeg, rounded

*Some of you may go on high alert at the thought of oatmeal, because of intolerance.  You can buy Gluten Free Oatmeal here

1) Cream together the first 4 ingredients; be sure to make sure they are at room temperature before starting.

2) Using your coffee/spice grinder, grind your oatmeal in increments of 1/3 cup at a time and then mix all the dry ingredients together in their own bowl. (If you are lazy like me and do not like to decorate the cookies, add 2 teaspoons of colored sugar and 2 teaspoons of colorful sprinkles to the dry ingredients for a simple and festive decor)

3) Mix the dry ingredients into the creamed mixture 1 cup at a time.

4) Divide in three parts and refrigerate over night.

5) Roll out to a 1/4 inch thick, cut cookies, place on greased tray

6) Bake 375 for 6-8 minutes