Tangy Lime and Coconut Crumble Bars

Lime & Coconut Low Fodmap Bars_6107_wm_4x5

It can sometimes take a long time to come full circle on a promise.  Sometimes, it can take a full fifteen months before you make good and deliver … *whistles as she looks around aimlessly, avoiding eye contact with the computer screen*.  Remember those yummy Coconut & Lime Bars I posted in October 2011?  I mentioned then that I usually make two kinds. The kind I posted then and a more tangy version, where the lime is the star of the filling.  I kept meaning to post the tangy one … but … ummmm … *looks away again, whistling nervously*

So here I am, fifteen months have flown by, and we’re all of us a little older.  I’m still making lime and coconut bars from time to time, but am finally posting the recipe.    With a bit of luck on my side, I managed to get a few minutes to take some snapshots of said bars before they started to disappear.  Literally.  Two to three minutes :-/  They are popular in this household.  Which is rather flattering, I know, but it was also a little annoying today.   You see, I made them for me this time.  I have gone back to the beginning with a low FODMAP elimination diet as I have had some random flare ups and just wanted to know why.  Having an intolerance to fructose, fructans, and polyols is a harsh restriction on one’s diet (especially when one loves mangoes so much one uses the word in the name of her blog, right?).

Most of the time, I am happy to bake up a storm, knowing I can have a small amount and let others reap the benefit of my labours.  Today, I needed to bake a treat that I could enjoy, due to the frustration of having another food intol fail, despite adhering to strict elimination diet guidelines.  Well, I guess, I may just be reacting to something that others generally tolerate well.  Frustration is a good thing to work off in the kitchen and tomorrow is another day, so the upside of this story is that

WE HAVE LIME AND COCONUT CRUMBLE BARS!!!

These bars are very different to the standard sturdy citrus bar.  The crust is quite soft and thinner than your usual bar.  Much more like a soft pastry crust.  The filling is curd-like in texture and tangy with lime juice and zest.  You don’t have to top it all off with the coconut crumble but it adds another dimension and more texture to the bar, especially as the crust is so thin.  This is more a dessert than a snack bar … fabulous with a dollop of Greek yoghurt, crème fraîche, cream, or ice cream, or just on its own.

The coconut sugar gives the crumble and crust a lovely toffee-like flavour.  You don’t have to use coconut sugar.  If you prefer, this recipe works well with granulated white sugar for the crumble and crust, and icing sugar in the filling.  In truth, that is how this recipe began.  I just made the coconut sugar variation today … looking at the bars when cut, I was reminded of hazel eyes … all green and golden brown.

You can make the coconut crumble topping ahead of time.  Cover and refrigerate it until ready to use.

These bars are gluten-free and low FODMAP, except for anyone with a lactose intolerance, as butter is an ingredient of the crumble and crust layers.  I have suggested coconut butter as a substitute, or use whatever you love best in place of the butter.  They are also tree nut free.

I hope you enjoy these … despite the very very long wait!

Makes 12

Ingredients
Coconut Crumble
25 grams unsalted butter, softened*
15 grams coconut flour
25 grams granulated coconut sugar OR granulated white sugar

Crust
110 grams unsalted butter, softened*
75 grams granulated coconut sugar OR granulated white sugar
50 grams coconut flour
1/8 teaspoon salt

*If you are lactose intolerant, substitute coconut oil for the butter.  Make sure the coconut butter is solid at room temperature before using.

Lime Filling
235 grams whole eggs (about 5 x 50g in the shell)
125 grams icing sugar OR granulated coconut sugar
80 millilitres lime juice (about 4 limes)
4 grams lime zest, finely grated (from 4 limes)
30 grams coconut flour
green food colouring (optional)

Instructions
Coconut Crumble
Rub the butter into the flour until the mixture resembles coarse breadcrumbs.  Stir through the sugar until well combined.  If making ahead, cover and refrigerate until ready to use.

Crust
Line a 20cm square cake tin with silicone baking paper.  Use a shallow pan or one with removable sides for easier removal of the bars.  Set aside.

In the bowl of a mixer, beat together the butter and sugar until light and the sugar is dissolved.  Add the coconut flour and salt, and mix until it comes together.  Press the dough into the base of the prepared tin.  Dust your fingers with coconut flour as the dough is soft and slightly sticky.  The crust layer will be quite fine.  You could roll it out but I have found it easier to press into the tin as the dough does not roll out easily as it is quite soft.  Chill for 20 to 30 minutes and preheat the oven to 180℃.

Bake the crust for about 10 minutes, until golden.  Remove from the oven.

Lime Filling
In the bowl of a mixer, whisk together the eggs and sugar (whichever one you use) until light.  Add the lime juice and zest, and the coconut flour.  Whisk until smooth.  The filling is quite fluid.  If you wish to add a little food colouring, do so now.  I don’t add it, but it’s a matter of preference.

Pour the filling over the crust as soon as it comes out of the oven.

Sprinkle the coconut crumble over the top as evenly as possible.

Return to the oven and bake for a further 12 to 15 minutes, until the filling is set.  Remove from the oven and allow to cool in the tin.  You can cut the bars when cool but it is much easier to chill the bars before slicing.  Use a pallet knife to lift them gently off the base of the pan, as the crust is very soft.

Store in an airtight container, in the refrigerator, for up to five days.

Lime & Coconut Low Fodmap Bars_6106_wm_5x7
Lime & Coconut Low Fodmap Bars_6109_wm_1x1

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9 Comments

Filed under All Recipe Posts, Bars & Slices, Fruit, Special Diet

9 responses to “Tangy Lime and Coconut Crumble Bars

  1. Gladys

    Oh, my, these look irresistable! Is there any chance that these could be low carb… Would the recipe work by replacing sugar with sweeteners? Have you tried using sweeteners here?

    These remind me of my many vacations in Daytona Beach, Florida!

    Regards,
    Gladys

    • Gladys, to make these low carb, you can substitute a granulated sweetener for the sugar in the base. For the sugar in the filling, you can also substitute a sweetener but you will need to pulse it in a food processor until finely ground so that it is more akin to icing sugar.
      The only place I am hesistant to suggest a substitution is in the crumble, as sweeteners do not caramelise as sugar does and so the crumble will not be as good.
      Know that by making these substitutions, you will be greatly sacrificing the flavour – they will not have the flavour and texture of the bars as made here. I never make these as low carb, as I don’t think it works as well. But you can try if you like!

  2. Butter and sugar! Oh my! And gluten free? Too cool. I ADORE coconut and lime together. They are the perfect couple. (Actually, I believe that coconut can make just about anything better. It’s just that awesome.) Your photos make those darn things look so decadent…

  3. Gladys

    Hi, it is me … Again… Gladys.

    Sadly, I must disclose that my iPad froze a week ago and lost every recipe I had collected in the past 6.5 months!

    Sigh! I start hunting all over again!

    Today I found this…

    http://pinchmysalt.com/coconut-lime-cake-recipe/

    And thought of you! Can a low carb cake be created out of this idea!?!? I have no clue how… Then I remembered your lime bars herein. They are not cake! I suppose I have been low carb-ing for so long… I actulally miss cake! As aforementioned, this one caught my attention!

    Plus I have my sights on a Florida vacation…and lime always reminds me of Florida!

    Just wondering!

    Warmest regards… Ok, perhaps not so warm… You are still suffering a heat wave… Are you not?

    Regards then,
    Glad

    • Hello Glad,

      i see no reason why a low carb cake with coconut and lime would not work…should be a piece of cake to make…

      I’ll come up with something, shall I? those two ingredients make low carbing rather easy actually 🙂

      Temps have cooled here in Melbourne for the remainder of this week. parts of the state still in the grip of bushfires and our queenslanders up north are suffering through disastrous floods yet again this year. Many homes lost, many displaced and some lives lost as well. It’s another cyclone tragedy for Australia 😦

      I’ll get back to you on the cake!!

      Cheers
      Viviane

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