BUTTERY ORANGE COCONUT BARS
1/2 cup butter, softened
4 1/2 ounces almond flour, 1 cup plus 2 tablespoons
1/4 cup finely ground unsweetened coconut, 1/2 ounce *
1 1/4 cup granular Splenda or equivalent liquid Splenda
1 tablespoon orange zest, from one medium orange
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
In a medium bowl, cream the butter. Add the remaining ingredients and beat or stir just until well combined. Spread in a greased 8x8" baking pan. Bake at 350º 15-20 minutes until golden brown. Turn out of the pan onto a large cutting board and cut into 12 bars. Place them on a baking sheet and continue baking at 350º about 5-10 minutes until well-browned, but not burnt. I turned mine over after 5 minutes to brown the tops. Cool completely.
Makes 12 bars
Can be frozen
* Do not use coconut flour. You can put regular shredded coconut in a food processor and process until fine. I think that using coarsely shredded coconut might cause them to crumble.
Made with granular Splenda:
Per Serving: 158 Calories; 15g Fat; 3g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs
Made with liquid Splenda:
Per Serving: 148 Calories; 15g Fat; 3g Protein; 2.5g Carbohydrate; 1.5g Dietary Fiber; 1g Net Carb
This is a variation of my Buttery Almond Bars. I omitted the almond extract and added coconut and orange zest. These are very tender and delicate, not chewy, and the flavor is very nice.
UPDATE: After these had "aged" for a few hours in the freezer, they did become slightly chewy. I think that's from the coconut. In any case, they're yummy.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.