This 4th of July we went all out! We grilled up some of our Summertime family favorites, plus came up with a few new recipes. (Check our our Meal Planner here for the full menu.) The Vetter family (kids especially) had an awesome time as official taste testers. First up: these Flag Bars. They may not have Tessemae's inside, but they have our seal of approval and LOTS of love.
What you need
For the Crust:
3/4 cup shelled pistachios
3/4 cup coconut flour
1/4 cup raw coconut sugar
1 tablespoons grated lime zest
¼ teaspoon coarse salt
6 tablespoons unsalted grassfed butter, melted and cooled
1/3 cup raw honey
1/2 cup arrowroot flour
1/4 teaspoon salt
2 cans (14 ounces) coconut milk
1 ¼ cup unsweetened shredded coconut
1 teaspoon vanilla
1/2 pint Blueberries
1 pint Raspberries
What to do
- Preheat oven to 350 degrees. Brush a 2 quart baking dish with melted butter. (We used 7x11 inch for a flag shape, an 8x8 inch would work too.)
- In a food processor, combine the pistachios, coconut flour, coconut sugar, lime zest, and salt. Process until ground. Add the melted butter and process to combine.
- Press the mixture into the bottom and 1 inch up sides of prepared pan. Bake until lightly browned, about 10 minutes. Cool crust, 30 minutes.
- In a medium saucepan, whisk together the honey, arrowroot flour, salt, and 1 can coconut milk until combined. Whisk in the remaining can coconut milk.
- Place the pan over medium heat and cook, whisking, until you see a bubble or two splatter (the start of boiling!) The mixture will be very thick. Boil one minute more, whisking. (Be sure to scrape the bottom and sides of the pan as you whisk!)
- Remove from heat and stir in the vanilla and coconut. Pour into the cooled curst. Let cool slightly, then refrigerate overnight to chill.
- Garnish the bars with blueberries and raspberries to make an American flag pattern. Cut into bars and serve.