bars
Leto u zalogajima (Kokos,bobičasto voće, limunada kocke) / Coconut berry's lemonade bars, a little bite of summer
Please scroll down for english version
Danas moj blog puni tri meseca. Uz Vas to vreme je brzo prošlo.
U to ime malo posluženje, mali zalogaji leta. :)
Kada sam ovaj recept videla kod Tihane znala sam da ga moram momentalno napraviti. Imala sam belanca od kojih sam planirala da pravim macaronse , imala sam zamrznute borovnice i jagode i za tili čas nastao je ovaj kolač. Tihana ga je nazvala limunada sa malinama a moja dlakavija polovina ih je onako punih usta hvatajući vazduh i pokušavajući da govori a da se ne udavi prozvao Leto u zalogajima. Vi ga slobodno zovite kako hoćete. Moja verzija se od Tihanine razlikuje u tome što sadrži kokosovo brašno i kokosovo ulje i što sam stavila dve vrste bobičastog voća. Slobodno probajte obe verzije ili napravite neku svoju. Nećete se pokajati.
Potrebno Vam je :
Za testo:
60 gr kokosovog ulja ( extra vergine sa mirisom kokosa! , ovo sam naglašavam zato što postoji i verzija kokosovog ulja i bez mirisa )
20 gr putera50 gr šećera
100 gr brašna
prstohvat soli
Za fil:
300 gr smrznutog voća ( 150 gr jagoda i 150 gr borovnica )
3 belanca
1 jaja
65 gr kokosovog brašna
150 ml limunovog soka
rendana korica od 2 limuna
280 gr šećera
prstohvat soli
Prah šećer za posipanje
Priprema testa:
Priprema fila:
Svakoj turi dodajte po jednu kašiku šećera koji će omogućiti da vaše sitno kokosovo brašno ostane rastresito a ne da se pretvori u masnu grudvu .
Belanca, jaje,limunov sok i limunovu koricu kao i ostatak šećera kratko umutite, pa dodajte kokosovo brašno. Mutite dok se ne sjedini. Smesi dodajte pire od voća i dorbo promešajte da dobijete ujednačenu smesu.
Fil prelite preko kore( biće jako tečan ali ne brinite, tokom pečenja će se stegnuti) i pecite 30-35 minuta.
Prijatno :)
Coconut berry's lemon bars, a little bite of summer
You can find many versions of this recipe on the net, strawberry lemonade bars, raspberry lemonade bars ant etc. My version is with coconut oil and coconut flour. Try it out. :)
For the crust:
60 gr coconut oil (extra vergine)
20 gr unsalted butter (1 stick, plus one tablespoon)
50g regular granulated sugar
100g all-purpose flour
pinch salt
For the filling:
280 gr regular granulated sugar
3 egg whites
1 egg
150ml freshly squeezed lemon juice
grated lemon zest from 2 lemons
65g coconut flour
pinch of salt
150 gr frozen strawberries
150 gr frozen blueberries
Preparing the crust:
Preheat the oven to 180°C. Line 25x15 cm square baking pan with baking paper , extending paper over edge of pan. Combine egg , butter,coconut oil flour and pinch of salt in large bowl with electric mixer until all ingredients are well incorporated. Transfer dough into a baking pan, and press down with a spoon or with floured hands. Bake for 20-25 minutes, or until slightly golden brown.
Preparing the filling:
Extra grind coconut flour with granulated sugar into superfine coconut flour using a electric coffee grinder. ( for 65 gr coconut flour you will need 3 tbsp granulated sugar)
Rest of sugar with egg whites , egg, lemon zest and lemon juice mix well. Prepare fruit puree by mashing frozen fruit mix through the fine sieve. Whisk puree into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely then place in the fridge to chill for 4 hours. Once chilled, using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 12 squares, dust with confectioner’s sugar and serve.
