Low Iodine Lemon Coconut Bars
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Learn more →Ingredients
9 servings
For the crust
- 1 cup cassava flour
- ¼ cup tapioca starch
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ⅓ cup coconut oil, melted and slightly cooled
- 3 tbsp honey
- ¼ cup unsweetened shredded coconut
For the lemon layer
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ⅓ cup honey
- 1 can (13.5 oz) full-fat coconut milk
- 2 ½ tsp unflavored powdered gelatin
- 3 tbsp cold water
- 2 tbsp arrowroot starch
For serving
- 1 tsp lemon zest, for garnish (optional)
- 2 tbsp unsweetened shredded coconut, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a medium bowl, whisk together the cassava flour, tapioca starch, fine sea salt, and shredded coconut for the crust. Add the melted coconut oil and 3 tbsp honey, then stir until the mixture comes together into a crumbly, press-able dough — it should hold its shape when squeezed between your fingers.
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