Cool coconut & lemon bars

Scrol naar beneden voor Nederlands recept.

kokoscitroenbar dani met frambozenWhen you live in the Netherlands it serves you well to have a vivid imagination. You will need it when it’s June 30th on your calender but feeling like february 1th on your bike. So we have done it before and will do it again today. Let’s pretend it’s summer. A hot sweltering summersday and you are getting ready to meet your friends by the sea for a cooling sea side picknick. These bars will be your perfect dessert and have everybody coming back for seconds.

kokosbars gesnedenSummer is Pitta time and the time of the year where we all need to keep our firey side in check. The innate heat of Pitta can easily get out of balance during hot summer days. And it is wise, whether you are a Pitta or not, to relax more, make time for family and loved ones and enjoy more cooling foods.

kokoscitroenbars bij zwembadFor Ayurveda coconut is one of the most cooling foods around and these bars make ample use of it, using coconut oil as well as dried coconut flesh. For an even more balancing Pitta treat you could replace the lemon for lime as this is slightly less acidic in taste. Which is an even better option for Pitta. But I love the yellow sunny colour the lemon gives to the bars in combination with the bright pink of the raspberries, if you choose to use them. But any summer berry will do. From blackberries to strawberries or blueberries. And even dried cranberries would work great as their astringent taste is extra balancing for Pitta.

kokosbars ingepakt met bloem closeAs long as you make sure you cool the bars complety and thoroughly after baking they travel really well, making them a perfect addition to any summer picknick. You can also wrap them in parchment paper for a cute presentation and easier transportation.

Cool coconut & lemon bars
Recipe by Green Kitchen stories

Makes around 40 pieces

This is a quite big batch, you could easily half the recipe.

Crust

  • 5 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 200 grams (unsweetened) shredded coconut
  • 100 grams almond flour
  • pinch himalaya salt
  • 2 egg whites (save the yolks for the lemon filling)

Filling

  • 3 eggs + 2 egg yolks
  • 8 tablespoons maple syrup
  • 80 ml lemon juice + 1 tablespoon zest (around 2 lemons)
  • 35 grams almond flour
  • 1 carton of raspberries or other berry of your choice (optional)
  • 3 tablespoon coconut flour (or powdered sugar)

Preheat your oven to 175°C. Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Add the egg whites to the sauce pan while stirring for about a minute. The mixture should be quite sticky now. Line a 30×20 cm baking dish with baking paper and pour the coconut mixture into it. Use the backside of a spoon to flatten it out and press it down firmly so it becomes quite compact. Bake for 10-12 minutes and then remove it from the oven. Meanwhile, start preparing the filling.

In a large mixing bowl, beat the eggs + the 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for two more minutes. Pour the mixture over the baked crust in the baking dish. If using berries drop them into the lemon mixture now. Bake for around 16-19 minutes or until edges are light brown and the center is set. Let cool for at least 10-15 minutes before slicing up the bars into roughly 3 x 6 cm rectangles and letting them cool further. Dust with coconut flour or powdered sugar before serving.

Nederlands recept

Koele kokos & citroenrepen
Recept van Green Kitchen stories

Voor ongeveer 40 repen

Dit is een vrij grote hoeveelheid. Je kunt het recept makkelijk halveren.

Korst

  • 5 eetlepels kokosolie
  • 3 eetlepels ahornsiroop
  • 200 gram (ongezoete) geraspte kokos 
  • 100 gram amandelmeel
  • snuf himalayazout
  • 2 eiwitten (bewaar de dooiers voor de vulling)

Vulling

  • 3 eieren + 2 eidooiers
  • 8 eetlepels ahornsiroop
  • 80 ml citroensap + 1 eetlepel rasp (van ongeveer 2 citroenen)
  • 35 gram amandelmeel
  • 1 doosje frambozen of andere zomerse bessen(optioneel)
  • kokosmeel of poedersuiker om de repen mee te bestuiven.

Verwarm je oven voor op 175°C. Smelt de kokosolie in een pannetje op laag vuur. Voeg de ahornsiroop, geraspte kokos, het amandelmeel en zout toe. Roer tot alles gemengd is. Haal van het vuur en meng de eiwitten door het mengsel. Roer een minuutje door tot het mengsel plakkerig is geworden. Bekleed een ovenschaal van ongeveer 30×20 cm met bakpapier en schep het kokosmengsel erin. Druk het met de achterkant van een lepel goed aan tot het heel compact aanvoelt. Bak 10-12 minuten tot de randen mooi goudbruin zijn geworden en haal dan uit de oven. Maak ondertussen de vulling klaar.

Klop in een grote kom de eieren en de eierdooiers schuimig. Voeg de overige ingrediënten toe en klop nog 2 minuten. Giet het mengsel over de gebakken korst in de ovenschaal. Als je fruit gebruikt kun je dat nu in het eiermengsel drukken. Bak ongeveer 16-19 minuten of tot de randen lichtbruin zijn geworden en het midden stevig is. Laat tenminste 10-15 minuten afkoelen voor het in rechthoeken van ongeveer 3 x 6 cm te snijden en die verder te laten afkoelen. Bestrooi voor serveren met kokosmeel of poedersuiker. 

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