Pina colada bars
These pina colada bars are a true tropical 3-layered delight! A filling of pineapple and coconut in the middle of 2 crunchy layers.
Delicious for dessert, they are stunning when served for breakfast with a glass of coconut milk or coffee! Treat yourself!
Pina colada bars
1 cup of gluten-free flour
1/2 cup melted coconut oil
1 cups of gluten-free oatmeal
2/3 cup coconut sugar
1/4 teaspoon baking soda
1 / 2 cup of chopped walnuts or d'almonds chopped (here I used cashews!)
For the middle layer:
1 tablespoon of coconut sugar
1 tablespoon of cornstarch
3/4 cup finely chopped organic dried pineapple
3/4 cup of water
1/2 cup organic fine coconut
- Using a knife, finely chop the dried pineapple.
- For the filling:
- In a small saucepan, add the water, coconut sugar, dried pineapple pieces and cornstarch. DO NOT place coconut in it - yet.
- Cook over medium-high heat until the mixture thickens.
- Remove from the heat and stir in the coconut. It will thicken even more as it cools. It takes about 5-10 minutes. Put aside.
- For mixing the outer layers:
- In a large bowl, add the flour and coconut oil.
- Mix to obtain a coarse texture.
- To this mixture, add the oats, coconut sugar and baking soda.
- Mix well using your fingers to really incorporate the ingredients.
- Remove 1/2 cup of the mixture. Add the nuts to this 1/2 cup and set aside.
- Press remaining mixture into an ungreased 8 x 8 baking dish.
- Distribute your filling evenly over this layer.
- Top with the mixture you set aside.
- Distribute evenly and press lightly with your hand.
- Bake at 350 ° for 35 to 40 minutes.
- Let cool and cut.
- Store in an airtight dish in the refrigerator and freeze.
With a knife, delicately go around the dish with the blade in order to take off the dessert. Remove the dessert from the mold, place on a board and cut into squares.
President Hippocrate Bio
- Caroline Bisaillon