The light yellow color of these bars make them seem just perfect for spring. It was the taste that we really enjoyed, though. Coconut and pineapple are a classic pair, and they combine beautifully in this recipe.
We all enjoyed these bars. I was hoping to have one leftover that I could use for a better picture in the morning. It’s a good thing I took a picture before serving them. You see, one member of our family ate more than she should have. In fact, she shouldn’t have eaten any at all because she is a dog.
I didn’t think to snap a picture of her on the table eating out of the dish before I scolded her and made her get down. There was about 1/3 of the bars left in the dish and she ate most of that. Naughty girl!
I’ll definitely be making these again some time, but not soon. This month is too busy, and I wanted to share this with you as my entry for this month’s create a gluten-free dessert bar challenge.
There are two parts to this recipe that need mixing, but it all bakes at once. You can either use a stand mixer and a hand mixer or wash your bowl and beaters in between. I chose to use two mixers.
- 2 Tablespoons Earth Balance buttery sticks (or butter)
- ¼ cup sugar
- 1 egg
- ¼ cup sorghum flour
- ¼ cup white rice flour
- ¼ cup potato starch
- ¼ cup tapioca starch
- ¼ teaspoon xanthan gum
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 20 ounces crushed pineapple
- 1 Tablespoon Earth Balance buttery sticks (or butter)
- 1 cup sugar
- 2 eggs
- 2 cups organic unsweetened coconut
- Preheat oven to 325° and grease a 9 inch square baking dish.
- Pour the crushed pineapple into a strainer to drain while you prepare the other ingredients.
- Melt the 2 tablespoons of margarine and beat it together with the ¼ cup sugar.
- Add the egg and beat again.
- Combine the flours, starches, xanthan gum, baking soda and baking powder in a small bowl. Add them to the mixing bowl and mix well. It will form a sticky dough.
- Press this into the bottom of the dish. Running cold water over a silicone spatula and then using it to press the dough helps to keep it from sticking. You want to get the dough out to the edges, but don’t worry about it being smooth.
- Use a spoon the stir the pineapple and give it a few squeezes, then let it drain some more.
- Make the topping by melting the 1 tablespoon of margarine and beating with the 1 cup sugar.
- Add the eggs and beat again.
- Stir in the coconut.
- Squeeze the pineapple a little more. I removed about 1⅓ cups of juice from mine. Then drop it by spoonfuls onto the dough in the baking dish, distributing it evenly over the dough.
- Spread the topping over the pineapple, pushing it to the edges.
- Bake at 325° for 35-40 minutes.
- Remove the dish from the oven and place it on a wire rack to cool.
- Cut into bars.