Gluten Free Lemon Coconut Cookie Bars
1-1/2 cups sorghum flour
1/2 cup sunflower seeds (unsalted – roasted)
1/2 teaspoon xantham gum
1/2 cup coconut oil (unrefined only)
1 tablespoon coconut sugar (may substitute with raw sugar)
5 large eggs
1/2 cup raw honey
1/4 teaspoon liquid stevia
1 tablespoon arrowroot starch
1 teaspoon freshly grated lemon zest
1/4 cup non-dairy milk (plain – not sweetened)
1/2 cup finely shredded coconut (unsweetened)
pinch of sea salt
Preheat oven to 350 degrees and lightly grease bottom of a 9×13 inch baking dish.
Add the sorghum flour, sunflower seeds and xantham gum into a food processor and process just until the sunflower seeds are finely chopped. Add in the coconut oil and coconut sugar and pulse just until mixture resembles a crumbly pie crust consistency. Do not over-process. Scrape out the crust mixture and press it into the bottom of your greased baking dish, being sure to press the mixture down firmly with your fingers to compact. Bake on center oven rack for 8-10 minutes, until crust is a light golden brown.
While the crust layer is baking, prepare the filling layer. Add the eggs into the same food processor and pulse just until eggs are lightly beaten. Add in all the remaining ingredients EXCEPT for the shredded coconut, and pulse just until the mixture looks creamy and all the ingredients are well blended. Again, do not over-process.
Once the crust layer is finished baking, remove from oven and immediately top with the lemon filling mixture. Evenly sprinkle the shredded coconut across the top and return to center oven rack to bake for an additional 15-20 minutes. Remove from oven and allow the cookie bars to fully cool before cutting and serving. Makes about 18-24 cookie bars, depending on cut size. Store cookie bars in covered container in the fridge.