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!
25 grams unsalted butter, softened*
15 grams coconut flour
25 grams granulated coconut sugar OR granulated white sugar
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.
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)
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.
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.
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.