I was looking earlier this month for a lighter, “fruitier,” dessert to make for us when we got home from treating ourselves to a dinner out. I am becoming more and more open to baking with coconut flour and using canned coconut milk in “frosting” recipes as I have found that the coconut flavor is very minimal, or my taste buds are changing and getting more used to it. We didn’t end up having this dessert the night of our dinner out, one because I didn’t have the coconut milk chilling in the fridge, and two, because we wouldn’t have been able to eat it anyways, we were so full from dinner. Anyhow, when I did end up making it we were both hooked and I knew this would be one that I would be making again in the future, especially with summer approaching and berries coming into season. I would call this more of a “shortcake” versus lime cake, because I didn’t taste the lime in the cake, but it didn’t really matter, it is tasty :).
I was trying to keep the grocery list a little shorter this week, so I went looking for breakfast/snack/dessert bar recipes that contain few ingredients, and ones that I already have in the kitchen. I also wanted something fruity versus chocolatey. These bars looked perfect, as they only contain 5 ingredients. The recipe only makes a small batch, but you could easily double it if looking to take it to a gathering (or to freeze for later).
I couldn’t resist sticking my finger in the bowl for a sample of the “batter” after the bars were in the oven and before I washed the bowl. I was immediately glad that I had put the pan in the oven, because I probably would’ve just taken a spoon to the bowl and just started eating the batter raw. The next time I make these I might just spread the batter in the pan, put it in the freezer to solidify, and cut it and eat it as a no-bake bar. The apple flavor is much stronger when it is not baked. The bars are still good baked, I just always like to experiment a bit after making something for the first time. You could always make a batch each way and see which is your favorite.
How is Thanksgiving next week already? It just doesn’t seem right. But, I enjoy the time that you can get fresh cranberries at the grocery store, eat your fill of everything cranberry, and have an excuse to make more pumpkin baked goods. I will be making this bread to take to our Thanksgiving gathering. It is also good any time of year as part of breakfast, a snack, or dessert.
I got this recipe from a former co-worker, and I had actually forgotten about it until this past weekend when making “Thanksgiving dinner” for my parents, who were leaving for Florida for the winter the next morning. My husband and I had it once in the past and liked it, but we didn’t eat it fast enough (or store it in the fridge), and that was a mistake. After a few days it had developed a “stringy” sort of texture and just didn’t taste right. So, this time around when making it I made sure that there would be more people to eat it, and I stored the leftovers in the fridge (it was great the next day warmed up with butter on it for breakfast).
This cornbread has a moist, cake-like texture with a hint of sweetness to it. We ate all but 2 pieces of it that night at dinner, which must mean that it’s pretty good ;).