Gluten-Free Coconut Key Lime Bars
CRUST:
1-1/2 cups gluten-free certified oats (old fashioned or quick)
1/2 cup unsweetened coconut shreds
1/4 cup honey granules and/or sucanat
1/4 cup melted grass-fed butter or coconut oil
FILLING:
2 eggs
5 Tablespoons key lime juice
20 drops of lime (vitality) essential oils (I get mine HERE)*
1/2 cup honey granules and/or sucanat
2 Tablespoons arrowroot powder
*this is in lieu of 1 Tablespoon zest
TOPPING:
1/4 cup key lime juice
1/4 cup water
1/3 cup honey granules and/or sucanat
2 Tablespoons arrowroot powder
1/4 cup unsweetened coconut shreds (plus a bit more to sprinkle)
For crust: Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8×8 pan or line it with parchment.
Add your oats, coconut, and honey granules to a food processor and grind it all until your oats are a fine, flourlike powder.
Add butter or coconut oil oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more.) Mine didn’t quite ball up, but it was nice and mounded.
Press the mixture into your prepared pan and bake at 350 for 10 minutes. Let it cool until the crust is firm and the pan can be touched. I shut my oven off at this point and walked away for a while.
For filling: While crust is cooling, beat eggs well. Add in juice, lemon/lime oil, and honey granules. Remove ¼ cup egg mixture and whisk in arrowroot. Add the arrowroot mixture back to egg mixture and whisk well. Preheat your oven again, if necessary.
Pour the filling over your cooled crust and bake for 18 minutes at 350 or until top is no longer wet.
For topping:
Add juice, water, honey granules, and arrowroot to a small pot. Cook over medium heat until mixture thickens slightly.
Stir in the coconut. Pour over the bars once they’re out of the oven. Let cool and sprinkle a little more coconut on top to make the bars extra pretty (kind of like a sugar-free decorative powdered sugar sprinkle). Serve or store in refrigerator.
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- CRUST:
- 1-1/2 cups gluten-free certified oats (old fashioned or quick)
- 1/2 cup unsweetened coconut shreds
- 1/4 cup honey granules and/or sucanat
- 1/4 cup melted grass-fed butter or coconut oil
- FILLING:
- 2 eggs
- 5 Tablespoons key lime juice
- 20 drops of lime essential oils (I get mine HERE)*
- 1/2 cup honey granules and/or sucanat
- 2 Tablespoons arrowroot powder
- *this is in lieu of 1 Tablespoon zest
- TOPPING:
- 1/4 cup key lime juice
- 1/4 cup water
- 1/3 cup honey granules and/or sucanat
- 2 Tablespoons arrowroot powder
- 1/4 cup unsweetened coconut shreds (plus a bit more to sprinkle)
- Method
- For crust: Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8 pan or line it with parchment.
- Add your oats, coconut, and honey granules to a food processor and grind it all until your oats are a fine, flourlike powder.
- Add butter or coconut oil oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more.) Mine didn't quite ball up, but it was nice and mounded.
- Press the mixture into your prepared pan and bake at 350 for 10 minutes. Let it cool until the crust is firm and the pan can be touched. I shut my oven off at this point and walked away for a while.
- For filling: While crust is cooling, beat eggs well. Add in juice, lemon/lime oil, and honey granules. Remove ¼ cup egg mixture and whisk in arrowroot. Add the arrowroot mixture back to egg mixture and whisk well. Preheat your oven again, if necessary.
- Pour the filling over your cooled crust and bake for 18 minutes at 350 or until top is no longer wet.
- For topping:
- Add juice, water, honey granules, and arrowroot to a small pot. Cook over medium heat until mixture thickens slightly.
- Stir in the coconut. Pour over the bars once they're out of the oven. Let cool and sprinkle a little more coconut on top to make the bars extra pretty (kind of like a sugar-free decorative powdered sugar sprinkle). Serve or store in refrigerator.
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