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Fat Free, Sugar Free & Gluten Free Lemon & Coconut Squares<

Fat Free, Sugar Free & Gluten Free Lemon & Coconut Squares

Submitted By:
MimiJane


Background Info:
A slightly similar recipe I found a few years ago, which I've played around with to make fat, sugar and gluten free for my vastly intolerant husband! He loves these ... they are tasty, moist and keep well in the freezer. With them being "square", they are also ideal for him to take to work with his sandwiches.
No. of Servings:
16 Squares
Preparation time:
30min(s)
Course:
Other
Cooking time:
35min(s)
Cooking Instructions:
1. Line a square cake tin (25cms. x 25cms.) at the bottom with parchment paper, using butter or spray oil to make it stick.
2. Put the mashed banana in a heat-resistant large bowl over a saucepan of very hot water until the banana is hot.
3. Take off the heat and stir in the Stevia powder.
4. Leave to cool for 10 minutes or so, then add the eggs one at a time, beating them in until the mixture is thick and creamy.
5. Add the ground almonds into the mixture and stir well until well combined.
6. Add the desiccated coconut, lemon rind and lemon juice and stir well.
7. Spread the mixture into the prepared cake tin.
8. Cook at Gas Mark 4/180 C for approx. 35 minutes, or until cooked in the centre.
9. Leave in the pan to cool completely, then use a knife to cut around the cake to loosen it before turning it out and cutting it into 16 squares.

You can drizzle this with a lemon topping if desired, using lemon juice and icing sugar, but we love them just as they are!

The squares freeze well.
Ingredients:
2 Bananas (medium/large) - mashed.
4 Eggs
225g Ground Almonds
85g Desiccated Coconut
6 tsp. Finely grated Lemon Rind.
4 tbs. Lemon Juice
24g Pure Via Stevia Powder (sugar substitute found in most supermarkets)
Equipment:
Square cake tin - approx. 25cms. x 25cms.

Parchment/Grease-proof paper to line bottom of cake tin.
Vegetariantick