Anyone else pick up a big ole bag of local Texas grapefruits recently? I love this time of year when those ruby reds are in season. Grapefruit is Ben’s favorite dessert or snack – he can eat several broiled grapefruits in one sitting! I figure he’s powering up his immune system with vitamin C to fight off all of those circulating viruses. Each grapefruit contains 150% of the recommended vitamin C.
And I love these grapefruits because they’re grown locally in Texas. Eating fruits and vegetables that are in season where you live is not only the least expensive way to buy your produce but is also the freshest and therefore healthiest produce. Given the choice, I always choose local fruits and vegetables even if they aren’t organic. For example, I’d rather buy a huge bag of local grapefruits than organic kiwis flown in from New Zealand because the fresher the fruit or vegetable is, the more nutritious it is. Nutrients are extremely sensitive to time. When picking my produce, local and organic is obviously cream of the crop, but a close second is local and my third pick is organic. When buying local produce that isn’t organic, I take extra care to wash any possible chemicals from my fruits and vegetables with a quick homemade solution made with a 1:1 ratio of white vinegar and purified water. I either fill my spray bottle with the solution, spray it on my produce, rub, and rinse, or I soak my produce briefly in the solution and thoroughly rinse.
This recipe is similar to an old favorite – the lemon bar. You know the one with the powdered sugar topping? Except I made these bars with one of my Texas grapefruits, so they are not as tart and definitely sweeter. If you prefer a more tart bar, use 1/8 cup grapefruit juice and 1/8 cup lemon juice instead of 1/4 cup grapefruit juice to accomplish a sour taste.
For this recipe, I used a coconut flour crust. I find coconut flour difficult to work with. Often it takes several experiments before I can get my recipe to turn out right. A couple of tips I’ve learned about using coconut flour:
- It is very absorbant, so I substitute about 1/4 cup coconut flour for 1 cup flour.
- After mixing it together to bake a crust, cake, cookie, muffin or whatever, I let it stand for a bit to absorb the liquid in the recipe and become more like a batter or dough.
- Sometimes, I have to add additional eggs when using coconut flour to get the fluffy texture I’m desiring.
- Coconut flour is dry and clumpy, so I take extra care to thoroughly beat it together with the other ingredients.
I used my Hurom Slow Juicer to extract the juice from my grapefruit. I love this juicer. It is so easy to use, easy to assemble, easy to clean, and so very quiet. And, I love the color of this grapefruit juice! Isn’t it so pretty?
When using coconut flour, one last tip I’ve learned is to whisk or beat the egg and flour mixture until nice and fluffy for the best results.
- ½ cup unrefined coconut oil, melted
- 2 eggs, room temperature
- 2 tablespoons honey
- ¼ teaspoon sea salt
- ¾ cup coconut flour
- 2 eggs
- ⅔ cup honey
- ¼ cup grapefruit juice (about the juice of one ruby red)
- zest of a grapefruit
- ¼ teaspoon baking powder
- ½ tablespoon coconut flour
- optional: grated coconut for a garnish
- Preheat the oven to 400 degrees.
- In a medium bowl, beat together coconut oil, eggs, honey, and salt.
- Add coconut flour and beat until a dough forms. You may need to let it sit for 30 seconds until it thickens enough to form a dough.
- Spread the dough into a greased 8 inch square baking pan.
- Bake for 13 - 15 minutes or until brown on the edges and baked in the middle. Make sure the crust is baked through the middle.
- Decrease the oven temperature to 350 degrees.
- While the crust is baking, juice the grapefruit using a juicer or by squeezing.
- In a medium bowl, beat together eggs, honey, grapefruit juice, grapefruit zest, baking powder, and coconut flour.
- Pour the grapefruit mixture over the warm crust, and return to the oven for 25 -27 minutes or until it has set.
- Optional: Garnish with grated coconut.