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Lets chat about coconut oil. Have you tried cooking with it yet? 
Prior to a year ago, my only experience with coconut oil was slathering it liberally all over my sunbathing teenage self in Hawaii. I said “good riddance” to those days long ago in favor of healthy skin, but I’m happy to report that coconut oil still has a place in my heart. And kitchen. This delicious oil is thought to have numerous health benefits from weight loss to immunity source. Coconut oil can also be used as a hair treatment – I can’t wait to try that out! 
Virgin coconut oil can be used in baking to replace most other oils, like butter or vegetable oil, and is a great vegan option. It has a mild coconut flavor that is masked by stronger flavors. Coconut oil is solid at room temperature. To melt it, fill a small bowl with hot water and let the closed jar of oil sit in the water for a few minutes.
This recipe is a yummy crumbly treat and the perfect excuse to try baking with coconut oil. You will be amazed that there is no butter in these bars – they’re just so… buttery! They were a huge hit with our family and I’m sure they will be with yours too.

Vegan Blackberry Coconut Crumble Bars 
printer friendly recipe 

1/2 cup sugar plus 1 tablespoon
2.5 cups flour *I used Williams-Sonoma Cup for Cup gluten-free flour (I now recombined replacing 1 cup of the flour with oats, as per a reader suggestion!)
1 tsp baking powder
1/4 cup coconut
1 cup virgin coconut oil, solid (NOT melted)
12 oz blackberries (about 2.5 cups)
1 tablespoon lemon juice

Preheat oven to 375 degrees. Lightly coat a 8″ square inch baking dish with cooking spray. Line the bottom with parchment paper.

Stir together 1/2 cup sugar, flour/oats, baking powder, and coconut. Stir in coconut oil. Press half of dough into pan. In another bowl toss berries with remaining tablespoon sugar and lemon juice. Pour over dough. Crumble remaining dough over top. Bake for 40 minutes until top is golden brown.
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