Easy 4-Ingredient Meyer Lemon Coconut Squares

meyer lemon, coconut squares, blue background
Easy No bake lemon coconut squares. Nut free, dairy free, kid approved.

Attention coconut lovers! Today I am sharing a quick and easy recipe I developed using only 4 ingredients. It’s so easy even a monkey can do it, which is good because some days I feel like I live with a bunch.  Finding recipes that are nutritious AND delicious for kids can be enough to drive you bananas, but this one has been a real crowd-pleaser with my gang, so it gets a double “opposable thumbs up” in my book!

I love coconut.  I use it every single day in some form or another.  I even use coconut oil instead of butter in most of my recipes, as it can be substituted perfectly with no measurement adjustments to the actual recipe.  Another fave fact about coconut oil: it works perfectly to remove waterproof eye makeup! (More on that in another post.)

Anyhoo, the dullness of winter has me craving fresh and light flavours at present, so I bought a bag of Meyer lemons with the intention of working on some new recipes this past week.  I love that this is a “no bake” recipe too. It only takes about 15 minutes to make from start to finish which means you can feel accomplished and still have time to catch up on Netflix.  Keep them in the fridge for an easy snack – I’d say they should keep for a few weeks there, but I doubt they will last that long if you have coconut lovers around!  Anyway, I hope you will enjoy this recipe as much as my family has – it was hard not to eat a few extra squares as I was taking the pictures!

Lemons and coconut squares

Lemon and coconut – such a bright and lively flavour combo!

Easy Meyer Lemon Coconut Squares

  • 1 Meyer Lemon (juice of and zest)

  • 1/4 tsp fine groundHimalayan sea salt
  • 1 cup coconut oil
  • 2-3 cups shredded, sweetened coconut
  1. Grease small pan or dish (no bigger than 9×9) with a small amount of coconut oil.
  2. Melt coconut oil in medium saucepan over low heat.  Add salt and stir until dissolved.  Remove from heat.
  3. Add lemon juice and give a quick stir.  Slowly add 2 cups shredded coconut until blended and liquid is mostly absorbed.  Set aside to cool 5 mins.
  4. Check consistency of mixture.  If it appears to be too runny, add more coconut and allow it to absorb oil for another minute or so.  If a spoonful of liquid appears to be floating around the edges still it will be ok.
  5. Transfer mix to greased pan, and pat down gently but firmly.  Cover pan with plastic wrap and put in the fridge to cool for 30 mins.
  6. Cut into small squares and keep in the fridge for up to 2 weeks.

Keep in mind, that if lemon is not your thing, you could easily substitute lime, or perhaps a teaspoon of either vanilla or almond extract. I think these would also be great with a scoop of vanilla protein powder. If you want to cut out most of the sugar, substitute unsweetened coconut and add a few tablespoons of honey, maple or agave syrup instead.  Just check for sweetness as you go. Stevia would also work, but check your brand for recommended equivalence as many have varied concentrations.

Love coconut as much as I do?  Got an idea for a recipe?  Comment below and share away! Don’t forget to sign up for my blog newsletter as well.  I share lifestyle tips, recipes and stories all wrapped up in a workaholic’s sense of humour.

Toasted Pumpkin Seeds

The weekend is here again, and I woke up today with a desire  to do something in my kitchen besides  cleaning it. Looking around, I saw the pumpkin seeds I had been drying on the counter but hadn’t had time to finish. Perfect.
I wasn’t sure  how I wanted to season them at first,  and was leaning toward a slightly sweet pumpkin spice mix (I know, obvious) until I remembered my darling husband’s preference for savoury or spicy flavours. I felt lieke surprising him with one of his favourite snacks so back in the cupboard went the cinnamon and nutmeg and out came the jerk seasoning and barbecue salts.

If you haven’t yet toasted pumpkin  seeds…well what are you waiting for? Their super  easy to do, hard to ruin, and healthy. Toasting pumpkin seeds with the kids can be a great way to spend some time together in the kitchen and make use of all those pumpkins sitting around. I usually pick up a few more after Halloween on sale just for the seeds. There are so many flavour combos that you can literally just pull out your favourite spices and herbs from the cupboard and have fun experimenting, but for those of you seeking some guidance here are a few of my faves.

Pumpkin Spice: cinnamon, nutmeg, a dash of ginger and clove. sprinkle some brown sugar as well and you have the perfect fall flavours.

Garlic & Herb: garlic salt, rosemary, oregano and thyme. Add a little parmesan  cheese for fun.

Caribbean Jerk: garlic salt or seasoning salt mix and your favourite jerk seasoning. Add some brown sugar for a sweet and spicy mix.

Once you have your mix, toss the cleaned and dried pumpkin seeds in a bowl with a little oil (I prefer to use coconut) and then toss in your seasonings to coat. Mix well. Preheat your oven to 250 degrees.

Spread the seeds on a parchment paper lined cookie sheet and bake in oven for 45 minutes, tossing seeds occasionally.

When done, seeds should be slightly crunchy but not burnt. Allow to cool then store in a container. No need to refrigerate.

Do you have another flavour combo you would like to recommend?  Drop me a line – I love experimenting!

Bonnie aka The Stay At Home Workaholic

Celebrating Fall Flavours: Sweet Potato Cinnamon Roll Cake

The fall season is once again upon us here in Niagara.  Surprisingly, the leaves have retained their lush green hues for much longer than usual.  Personally I have enjoyed the extended summer-like conditions, being a flip-flop wearing sun-lover, but I must admit that I am finally ready for autumn.   Time to break out the boots and scarves!

"O suns and skies and clouds of June, and flowers of June together. Ye cannot rival for one hour October's bright blue weather." -Helen Hunt Jackson
“O suns and skies and clouds of June, and flowers of June together.  Ye cannot rival for one hour October’s bright blue weather.” -Helen Hunt Jackson

But seriously, I love this time of year. I can finally go for a walk without the oppressive heat and drought we have had here in Niagara all summer, and there are ALMOST no mosquitoes following me either. The air is filled with crisp scents of leaves turning and grapes ripening, with hints of rosehips and woodsmoke, and the blue of the sky is made more brilliant by the changing colour of the leaves.

This would also be the time of year when everyone seems to remember their spice cupboard. For some reason, we North Americans (yes I am calling out both Canadians and Americans on this one) share a common taste.  We absolutely loose our collective minds for a spice blend known as Pumpkin Spice. We will put that stuff on just about anything. Frankly it is shocking how much it appears in everything from coffee and tea, confections and condiments to pasta. I like it as much as the next person, but I do have to laugh when I see things like this video posted in fun at our own obsession:

The Holderness Family’s Pumpkin Spice Anthem

So having said this, here is my own contribution to the pumpkin spice craze. Instead of pumpkin, I am using sweet potato although I assure you that it can quite easily be substituted for it. I originally came across the basis for this recipe on Pinterest, so I am including the details in case anyone wants to look it up, but I did adapt it to be dairy free and reduced the sugar as I was using sweetened almond milk. I often leave off the final glaze as I find it sweet enough without it, but do what you like.
The texture of this cake is amazing and the glaze is completely decadent. It tastes absolutely heavenly when served still slightly warm from the oven, but is also quite excellent when sneaking a square out of the fridge for a late-night snack after the kids and your spouse are asleep. Another bonus is that it contains vegetables and I guarantee you will not have to convince your kids to eat this.  I wish I had a picture to post, but every time I make it the thing is devoured before I can get my hands on the camera.

I hope you have enjoyed your (Canadian) Thanksgiving weekend. Do let me know if you decide to try this recipe out – remember, it also works great with leftover mashed sweet potatoes. I sometimes keep them in the freezer just so I can make this. Canned pumpkin or sweet potato will also work in a pinch. As always, I love to hear from readers, so drop me a line and let me know how it turns out!

Sweet Potato Cinnamon Roll Cake

Originally Posted To GFCAV Presents Food Recipe Central
Posted By: Sharon Daniel-Roane
Adapted By: Bonnie Servos (The Stay At Home Workaholic)

3 cups flour
1/2 tsp nutmeg
1/4 tsp salt
3/4 cup sugar
4 tsp baking powder
2 cups cooked sweet potatoes or pumpkin
1 1/2 cups Vanilla Almond Milk
2 eggs, beaten
2 tsps vanilla
1/2 cup coconut oil, melted

1 cup coconut oil, softened
1 cup brown sugar
2 TBLS flour
1 TBLS cinnamon

Glaze (optional)
1 1/2 cups powdered sugar
5 TBLS vanilla almond milk
1 tsp vanilla
1 cup chopped pecans (optional)

Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.

In a large bowl combine flour,sugar,salt, and baking powder using a fork.  In another large bowl beat sweet potatoes and almond milk until smooth. Add beaten eggs, and vanilla, then blend until combined. Slowly add flour to sweet potato mixture, mixing until just incorporated. Slowly stir the melted coconut oil into the batter until well combined. Pour batter into prepared pan. Make topping.

Topping directions:
Mix all the topping ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake cake for 30- 35 minutes. After cake is baked, cool slightly while making the glaze.

Glaze directions:
Combine glaze ingredients and mix until smooth. Glaze cake while still warm.