Gluten-Free Coconut Custard Bars & Athena’s Guide to Being Resourceful When the Military Turns You Upside-down3
February 18, 2013 by athenahm
Hey guys! So! You might remember that we were in the middle of our super-fun Hotel-Living Series? Well, the military, in its infinite wisdom, has decided to put us back into a house. For 3 weeks. What does this mean? It means that 1) All of my kitchen stuff is on its way to Maryland and/or is there, already. 2) The Hotel Living Series has now morphed into Athena’s Guide to Being Resourceful until we get to Maryland. 3) I had to get MORE creative than I already was, because while I am infinitely grateful for the set of kitchen stuff they give you when you have no stuff and you are waiting to get on a plane, it is woefully wanting of the necessities to actually make decent food. 4) I have another goddamn housing inspection to go through. You know what I say to that, Air Force?? Yeah! That’s right! I threw a meme at you! In other news, I had so much fun making Gluten Free Peanut Butter Bars, that I decided to continue
on that path with another GF friendly recipe. I made some Coconut Custard Bars that are ridiculously easy, and since they are made with coconut flour short bread(fiber, protein, vitamins) instead of white flour(makes your ass grow like magic!) I can even label them as a healthy alternative. I am feeling rather smug about this, I must say. Did I mention they were easy?
Gluten Free Coconut Custard Bars
Preheat to 400˚ Fahrenheit. Recipe makes 16-20 bars.
For the crust:
1 ½ cups of coconut flour
1 ½ sticks of butter, melted
1 Tbsp. baking powder
1 tsp. sugar or granulated sweetener of choice
For the filling:
4 egg yolks, beaten
1 can sweetened condensed milk
1 can coconut milk
1/2 bag of sweetened shredded coconut
Ok, you ready? Here’s the doing-part. Combine dry ingredients for the crust just enough to….well, combine. Add the melted butter, and, working quickly, stir until mixture resembles a wet paste. Add water if needed, a tsp. at a time, since coconut flour is wicked absorbent. When you have achieved the desired consistency, press the dough into the bottom of your pan(with all the butter in the crust, greasing the pan is not necessary) to about an 1/8-1/4 inch thickness. Bake for about 7 minutes, or until just a bit toasty around the edges. Don’t let it bake too long, or it will dry out and grow in your mouth when you eat it like bran flakes. No bueno.
While that is baking, you can combine all of your ingredients for the filling. When the crust is done, take it out, pour the filling in and stick it back in the oven. This time, let it bake for about 20 minutes for larger pans, and 25-30 minutes for 8-11 or smaller. Just keep an eye on it, you want the coconut flakes to be toasted when they stick out on top, but the inside still needs to be moist, and don’t let the crust go past golden in color. That’s a bad day. Ask me how I know… or better yet, ask my husband. “Take this out in about 5 minutes, I gotta run.” “Ok, babe…” Famous last words.
I hope you like ’em. I started another blog for all of the other stuff I am interested in, and consider worth sharing with the world. Come join me at The Not-So-Standard Issue Spouse. We talk about all kinds of controversial stuff over there, so brace yourself.
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