These bars will transport you to the tropics. Tart lemon, chewy coconut, thick oat crust, and covered in a sweet glaze – sounds amazing, right? And then after chilling in the fridge, they become irresistible. I’m speaking from experience. Gluten and dairy free!
Today I’m going to tell you about you my traumatic tropical trip. (Triple alliteration, can I get a high five anyone?) Actually, we were just on the Florida/Alabama coast and I was just swimming in the ocean. We had gotten there the evening before so it was our first day in the water. All of us kids were really excited!
There was a red flag blowing, which meant big waves, but none of us were going to swim out deep and try to surf, and there were lots of people at the beach itself, so we decided to swim until there was lightning or thunder. I remember it being really breezy on the beach and I’m pretty sure the water was really cold. But I was young and at that point in life, didn’t really care.
Me and Nathan ‘swam’ aka waded, to our knees and then ran in and out of the water, trying to get away from the waves. All was going well until I felt this burning on my right thigh. I didn’t know what it was but it really stung. Leaving the water, I remember rubbing sand on it and it seemed to alleviate some of the stinging, but it wouldn’t go away. It became red and irritated really quickly and hurt! 🙂 So I reluctantly went over to Mom and showed her.
I think we went to the beach house because the last thing I remember was sitting on the bar stool and Mom rubbing lotion on it. It didn’t scar me too much because within an hour I was back in the water with everyone else. Turns out, a jellyfish had been blown in thanks to the windy conditions and had rubbed against my leg in the shallow water.
A jellyfish. It makes for a fantastic two truths and a lie fact, just saying. “I’m Indian, I’ve been stung by a jellyfish, and I’ve been on TV.”
(the first one is a lie – I’m 1/4 Japanese, not Indian. And as for the TV, it was all of 2 seconds for a local station because we were there on a field trip. Nothing too special.)
HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES
- 1-1/2 cups gluten free certified oats (old fashioned or quick)
- ½ cup unsweetened coconut shreds
- ¼ cup sugar
- ¼ cup melted coconut oil
- 2 eggs
- 5 Tablespoons fresh squeezed lemon juice
- 1 Tablespoon lemon zest
- ½ cup sugar
- 2 Tablespoons cornstarch
- ¼ cup lemon juice
- ¼ cup water
- ⅓ cup sugar
- 2 Tablespoons cornstarch
- ¼ cup unsweetened coconut shreds
- Preheat oven to 350. Lightly grease 8×8 pan.
- Add oats, coconut, and sugar to a food processor.
- Grind until oats are fine.
- Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
- Press mixture into prepared pan and bake for 10 minutes.
- Let cool until the crust is firm and the pan can be touched.
- It is important that your crust be cool so that you can pour your filling over it!
- While crust is cooling, beat eggs well.
- Add in juice, zest, and sugar.
- Remove ¼ cup egg mixture and whisk in cornstarch.
- Add cornstarch mixture back to egg mixture and whisk well.
- Pour over cooled crust and bake for 18 minutes or until top is no longer wet.
- Add juice, water, sugar, and cornstarch to a medium pot.
- Cook over medium heat until mixture thickens slightly.
You can find complete recipes of this COCONUT LEMON BARS in thesweet-toothlife.com