COCO-LIME SQUARES

This is an exotic twist to the classic lemon bars.
The extra tartness and bright zest of the citruses is so uplifting and great mood enhancer for this time of the year!
I've got the recipe from a Martha Steward's magazine, and excitedly substituted the little flour that is used in it with gluten free sorghum flour. It worked like magic!
I'm giving you this interpretation of the original recipe -it is easy, light, tart and great twist for a Valentine treat!

Crust:

. 6 tablespoons cold unsalted butter.
. 3/4 cup Sorghum flour
. 3 tablespoons whole brown sugar  
(I am slipping here on the sugar use; for the sugar conscious, use xylitol or other favorite sweetener)  
.1/2 cup finely shredded unsweetened organic dry coconut. 
.few pieces of gluten free white chocolate (you can use cacao butter instead, or just skip this ingredient)
.1/4 teaspoon course salt 
.1 tablespoon vanilla extract. 

Filling: 

.3 large organic eggs
.2/3 cup whole organic sugar.
.3 tablespoons Sorghum flour.
.2/3 cup fresh lime juice (regular lime juice or K-lime juice also works great)  
.more coconut flakes and organic powdered sugar for sprinkling. 

Directions: 

Crust:
1.Preheat oven to 375 F
Lightly butter an 8-inch square or round baking pan. 

2.Combine sorghum flour, brown sugar and salt in food processor and pulse a few times.

Add butter and pulse until large pieces are the size of peas.
Add the coconut flakes,white chocolate and vanilla extract, and pulse a few more times. 

Transfer mixture to pan, and pack down firmly with the bottom of a cup or a large spoon, raising the mixture up to the sides of the pan (mixture is sticky, so it works fairly easy). 

Bake until crust is golden brown-about 18-20 minutes(watch not to burn the sides).

3. Filling

In a mean time prepare your filling- whisk together eggs and granulated sugar, then whisk in the sorghum flour. Gently stir in the lime juice, (do not whisk or stir vigorously or batter will become foamy. 

4.Take crust out of the oven and pour filling over hot crust.Reduce oven to 300 F. Bake until filling is set,about 15 minutes- check in the middle with a tooth pick-if the filling is still liquid-y, let sit a bit more in the oven. 
Remove and let cool before cutting. 

Cut in 1-inch squares,dust with powdered sugar and coconut flakes and serve!
Great with an afternoon coffee!


ENJOY!