About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
Low residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid refined coconut oil, please tap it and change its rating to Red.
Low residue diets limit citrus peel because of its fiber. The recipe uses only about 1/4 teaspoon of finely grated lemon zest per serving, so it is likely Low Residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
Low residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 2 1/4 teaspoons of lemon juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting.
In a large mixing bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and salt. Add the solid coconut oil and vanilla extract, then use your fingertips to work the oil into the flour mixture until it resembles coarse, damp sand and holds together when pressed — about 2 minutes. Press the mixture evenly into the bottom of the prepared pan in a firm, compact layer.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
