The Best Darn Gluten-Free, Dairy-Free, (almost) Sugar-Free Cherry Coconut Bars on the Planet!

Blog6-Main-Image

Infertility does a number on your taste buds. The no gluten, no dairy, no sugar commandments are to be followed with utmost scrutiny. Food labels are to be read and then re-read, and vegetables are to be consumed in copious amounts. As a result, good flavor is often relinquished to the savory infusion of cardboard and lemongrass. Tasty, I know! Unless, of course, last month’s “I give up; give me a doughnut” day has turned itself into a “I give up; give me a doughnut” month, of which I am completely guilty.

 

Anyway, I digress…

 

This recipe, which hails from my mother-in-law’s genius brain, has added all of the benefits of good taste without breaking any of the infertility commandments (well… almost). So, here it is. I present to you The Best Darn Gluten-Free, Dairy-Free, (almost) Sugar-Free Cherry Coconut Bars on the Planet!

 

Ingredients:

Ingredients

Pastry:

1 cup of gluten-free flour

1/2 cup of Coconut Oil

3 Tbsp. of Powdered Sugar

 

Filling:

2 eggs, slightly beaten

3/4 cup of Stevia

1/4 cup of gluten-free flour

1/2 tsp. of baking powder

1/4 tsp. of salt

1 tsp. of vanilla

3/4 cup of chopped walnuts

3/4 cup of unsweetened coconut

1/2 cup of quartered maraschino cherries

 

Method:

With hands, mix flour, coconut oil, and confectioner’s sugar until smooth. Spread thin with fingers in 8″ square pan. Bake at 350 degrees for about 25 mins.

Blog6-Crust-Ingredients

 

Blog6-Crust

 

Stir the rest of the ingredients into eggs. Spread over top of baked pastry (no need to cool). Bake at 350 degrees for about 25 mins. 
Blog6-FillingBlog6-WholePie

 

Enjoy with a cup of piping hot coffee!

Blog6-Cake-and-Coffee

 

2 thoughts on “The Best Darn Gluten-Free, Dairy-Free, (almost) Sugar-Free Cherry Coconut Bars on the Planet!

Leave a Reply

Your email address will not be published. Required fields are marked *