Coconut Lemon Breakfast Bars
I candied lemon slices the other day and put them on top of breakfast bars. (They were almost as good as these) While the breakfast bars came out perfectly, I was anything but perfect in the kitchen. I was a disorganized, clumsy mess. It took me way to long to do everything, and I broke a knife and a chair… yes a chair.
I used the flesh of the coconut in the breakfast bars, the flavor was not as strong as I would have liked but it helped to keep them moist. Next time I will double the coconut. You could also use shredded coconut flakes instead
I broke the chair while trying to take a photo from our deck of a gorgeous pink and purple sunset. I couldn’t see over the trees (little 5’3 me) and thought if I stood on a chair, I could just get a little higher.. and then…
I guess you can’t stand on patio furniture… who knew?
The Oatmeal Lemon Breakfast Bar recipe is super simple and adapted from www.epicurious.com.
2 Sweet young coconuts (optional)
1 1/4 cups all-purpose flour
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces
1 1/2 cups old-fashioned oats
1 cup Lemon Chutney or Curd
Candied Lemon recipe from Martha
Preheat oven to 375°F.
Blend together flour, sugars, inside flesh of the coconut (it will be wet and soft, unlike store bought shredded coconut) and salt in a food processor, then add butter and blend until a dough begins to form. Transfer to a bowl and knead in oats until combined well.
Press the dough evenly into bottom of a buttered 13- by 9-inch metal baking pan and spread the lemon chutney over it. Sprinkle more oats evenly over chutney then top with candied lemon slices.
Bake in middle of oven until golden, 30 to 35 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1 piece and transfer to a cutting board.
Cut into bars.
Maybe tonight Ill post a photo of the tree covered sunset, just for the hell of it.