Holding On
I cannot recall a summer in recent years that soared in with such a blazing heat as this summer has. In the past weeks of 90º+ temps, I have come to cringe when I see my oven. Dinners have become steamed veggies, grilled meats, and I have produced a frozen confection for dessert more often than not, even lingering a moment in the frosty air in front of the open freezer door. And still, as autumn shadows the next corner, I want to hold on, to the flavors, at least, of this blistering season. So it is that I arise early, before the sun pulls up the shade on this day, and I bake. I bake the tropical flavors that I associate with summer – mango, lime, coconut – into a perfectly moist little bar to serve up after the kitchen has cooled and a tall clinking glass of iced tea is the order of the day. Perhaps I’ll put a little bite of summer in my freezer and pluck it out just when winter hits a bit too hard with its chill. Enjoy!
Mango Coconut Bars
Mix the following 3 ingredients in small bowl for your “egg” and set aside.
1 t. baking powder
1 T. freshly squeezed lime juice (could use vinegar or lemon juice if that’s what you have on hand)
1 T. water
¾ cup pureed mango (frozen works well – thaw and process until the consistency of applesauce)
1/3 cup firmly packed light brown sugar
1 T. light olive oil
1 t. vanilla extract
½ teaspoon cinnamon
¼ t. ginger
¼ t. salt
1/3 c. grated unsweetened coconut
½ teaspoon baking powder
1 1/3 cup gluten-free flour blend
Topping:
½ t. light olive oil
2 T. light brown sugar loosely packed
½ T. unsweetened grated coconut
½ t. freshly grated lime zest
Preheat the oven to 375ºF and lightly oil or spray an 8x8-inch square baking dish; set aside.
Mix the topping ingredients in a small bowl until the oil is evenly blended into the sugar (using fingers works well). Set aside.
In a small bowl, combine the baking powder, lime juice, and water for the “egg”. If you prefer, use ¼ c. egg substitute, 1 egg, or an equivalent amount of egg replacer. Set this aside.
In a medium mixing bowl, combine the mango, sugar, oil, vanilla, spices, and salt. Stir until mixed well. Add in your choice of egg product or replacement.
Add coconut, baking powder, and flour, and stir until completely moistened. Spoon into your prepared baking dish, and sprinkle topping evenly over the top of the batter and bake at 375º for approximately 25 minutes or until the center is set and a toothpick inserted in center comes out clean. These are very moist bars, so are dense, with a texture reminiscent of a brownie, so be sure not to over bake.
This post is linked to Real Sustenance Seasonal Sundays.
I cannot recall a summer in recent years that soared in with such a blazing heat as this summer has. In the past weeks of 90º+ temps, I have come to cringe when I see my oven. Dinners have become steamed veggies, grilled meats, and I have produced a frozen confection for dessert more often than not, even lingering a moment in the frosty air in front of the open freezer door. And still, as autumn shadows the next corner, I want to hold on, to the flavors, at least, of this blistering season. So it is that I arise early, before the sun pulls up the shade on this day, and I bake. I bake the tropical flavors that I associate with summer – mango, lime, coconut – into a perfectly moist little bar to serve up after the kitchen has cooled and a tall clinking glass of iced tea is the order of the day. Perhaps I’ll put a little bite of summer in my freezer and pluck it out just when winter hits a bit too hard with its chill. Enjoy!
Mango Coconut Bars
Mix the following 3 ingredients in small bowl for your “egg” and set aside.
1 t. baking powder
1 T. freshly squeezed lime juice (could use vinegar or lemon juice if that’s what you have on hand)
1 T. water
¾ cup pureed mango (frozen works well – thaw and process until the consistency of applesauce)
1/3 cup firmly packed light brown sugar
1 T. light olive oil
1 t. vanilla extract
½ teaspoon cinnamon
¼ t. ginger
¼ t. salt
1/3 c. grated unsweetened coconut
½ teaspoon baking powder
1 1/3 cup gluten-free flour blend
Topping:
½ t. light olive oil
2 T. light brown sugar loosely packed
½ T. unsweetened grated coconut
½ t. freshly grated lime zest
Preheat the oven to 375ºF and lightly oil or spray an 8x8-inch square baking dish; set aside.
Mix the topping ingredients in a small bowl until the oil is evenly blended into the sugar (using fingers works well). Set aside.
In a small bowl, combine the baking powder, lime juice, and water for the “egg”. If you prefer, use ¼ c. egg substitute, 1 egg, or an equivalent amount of egg replacer. Set this aside.
In a medium mixing bowl, combine the mango, sugar, oil, vanilla, spices, and salt. Stir until mixed well. Add in your choice of egg product or replacement.
Add coconut, baking powder, and flour, and stir until completely moistened. Spoon into your prepared baking dish, and sprinkle topping evenly over the top of the batter and bake at 375º for approximately 25 minutes or until the center is set and a toothpick inserted in center comes out clean. These are very moist bars, so are dense, with a texture reminiscent of a brownie, so be sure not to over bake.
This post is linked to Real Sustenance Seasonal Sundays.
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