Wednesday, August 10, 2016
Once again it was time to clean out the freezer and I found a tub of the homemade red bean paste. I had been planning on making just a coconut bar cookie for Abby but figured why not add the bean paste? Sometimes odd combo's don't work out so well, but this time it worked! It had the nice crust with the hint of salt, the custard like red bean paste,an almost caramel layer and the chewy and sweet coconut top. layer.
1/2 cup Tropical Traditions coconut oil, softened
1/2 cup Organic C&H sugar
1/2 teaspoon safe for you salt
1 cup all-purpose gluten free flour (make your own! As far as I know, none of the store bought are safe for the sensitive)
1 teaspoon homemade vanilla extract(vanilla beans in potato vodka airtight in the jar for at least 6 months)
1/2 cup homemade brown sugar (To each cup of C&H cane sugar about 1 Tablespoon organic Plantation brand organic blackstrap molasses)
2 Tablespoons all-purpose gluten free flour
1 cup Tropical Traditions shredded(I used their chips!) coconut
1 cup homemade red bean paste(very few store bought brands are free of corn)
Preheat oven to 350
Line 8x8 pan with parchment paper.
1) Combine coconut oil, sugar, gluten free flour for the crust. It will be crumbly. Press into parchment lined pan and bake for 10 minutes.
2) In bowl to make filling combine eggs,brown sugar, vanilla extract, flour and coconut. Put aside.
3) When crust is baked spread 1 cup of the red bean paste on it. Now spread the coconut filling over the top of the bean paste.
4) Bake for 25-30 minutes.
Allow to cool and then cut.
Posted by Diane at 1:37 PM