Get whisked away to the islands with the flavors of zesty lime and creamy coconut
Olive oil cooking spray
1/2 cup coconut flour
1/2 cup brown rice flour
1 1/4 cups pure maple flakes, divided
1/4 tsp sea salt, divided
1/4 cup coconut oil, room temperature (TRY: Kelapo Extra Virgin Coconut Oil)
4 large eggs
1 tbsp finely grated lime zest plus 1/2 cup fresh lime juice (from about 4 limes)
1/4 cup unsweetened shredded coconut, lightly toasted
Preheat oven to 350°F. Mist an 8 x 8-inch baking pan with cooking spray and line with parchment paper. (NOTE: Use a length of paper long enough to partly cover the sides of the pan for easier removal. Do not skip this step; it will be tricky to get the bars out of the pan without it.)
In a medium bowl, combine coconut flour, rice flour, 1/4 cup maple flakes and 1/4 tsp salt, stirring to remove any lumps. Using a pastry cutter (or 2 butter knives), blend in oil until mixture resembles a coarse crumb. Press evenly into prepared pan. Bake until crust is golden, 8 to 10 minutes.
Meanwhile, in a large bowl, combine eggs, remaining 1 cup maple flakes, lime zest and juice, shredded coconut and remaining 1/4 tsp salt. Whisk until well combined, about 30 seconds.
Pour egg mixture over baked crust and return to oven to bake until set, about 10 to 12 minutes. Remove to a wire rack and cool completely. Run a thin knife around edges to loosen. Lift bars out of pan using parchment paper and transfer to a cutting board. Cut into 16 squares.
Can’t decide whether to make sweet or savory popcorn? With this recipe, you can make both: a spicy, zesty variety for those who crave savory, plus a maple version with warming spices for those with a sweet tooth.
Keep these chewy bars handy in your purse or desk drawer for an afternoon snack. Dates and dark chocolate make you feel like you’re indulging in a sweet treat, but the Kamut and cashews will help you avoid a blood sugar crash.