Saturday, February 18, 2012
Lemon Coconut Squares (GF)
LEMON COCONUT SQUARES
Lemon and coconut are a lovely combination. These squares require a lot of sweetener in order to taste sweet enough.
Graham Cracker-like Crust:
11/8 cups Gluten-Free Bake Mix, (300 mL)
1 cup almond flour (250 mL)
1/2 cup butter, melted (125 mL)
4 SPLENDA® packets
8 eggs, lightly beaten
Liquid sucralose to equal 13/4 cups SPLENDA® Granular (425 mL)
3/4 cup lemon juice (175 mL)
(freshly squeezed, important for potent flavor)
1/4 cup powdered erythritol (60 mL)
1 tbsp grated lemon peel (15 mL)
1/4 cup Gluten-Free Bake Mix, page___ (60 mL)
1/2 tsp baking powder (2 mL)
2/3 cup finely desiccated, unsweetened coconut (150 mL)
1/3 cup SPLENDA® Granular (75 mL)
Graham Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix, page___, almond flour, butter and SPLENDA®. Using plastic wrap, press crust in bottom of 9 x 13-inch (23 x 33 cm) glass baking dish. Bake in 350°F (180°C) oven 15 minutes, or until light, golden brown. Allow crust to cool. Reduce oven heat to 325°F (160°C).
Filling: In large bowl, using wire whisk, whisk eggs, liquid sucralose, OR SPLENDA® Granular, lemon juice, erythritol and lemon peel. Gradually whisk in Gluten-Free Bake Mix, page___ and baking powder. Pour carefully over cooled crust. Bake in 325°F (160°C) oven 10 minutes, add Coconut Topping and bake another 10 to 12 minutes, or until set. Let cool and refrigerate.
Coconut Topping: In small bowl, combine coconut and SPLENDA® Granular.
Yield: 36 squares
2.8 g protein
7.5 g fat
1.6 g carbs
Labels: Cookies and Squares