Coconut Yuzu Jam Bars & Baking for a Cause

If you follow me on social media, then you know I'm in the midst of bake sale planning. Every spring, for the past three years I've gotten together with a group of NYC bloggers and bakers for a fun event benefiting No Kid Hungry. Yes, it's simple as hosting a bake sale to make a difference in the fight against childhood hunger in America. You don't have to be a blogger to bake for this cause - anyone can host a bake sale for No Kid Hungry.

Baking for good has always been close to my heart - ever since I started this blog and found out the many ways I could support important causes simply by doing what I love. Many of you know this already so I don't want to sound like a broken record. If you're interested in the many different ways you can use your baking talents for good, see the new link, "Baking for Good" I created in the navigation menu at the top of my site.

As for the NYC Bake Sale coming up on May 3rd, I'm thinking of contributing these coconut yuzu jam bars. Since we don't have yuzu fruit here in New York, and I didn't want to shell out $20 for a bottle of yuzu juice concentrate, I bought the next best thing - a jar of yuzu marmalde.  This yuzu-cha is actually supposed to be served as a hot beverage like tea (simply mix it with hot water). Hence, the word, "cha" which means "tea" in most Asian languages. However, I was just itching to use this marmalade/jam in something baked.

I remember pinning these coconut apricot bars recently and knew I just had to make them. For some reason, I had an abundance of sweetened coconut flakes in my pantry so these were the perfect thing to bake. In place of the apricot jam, I used the yuzu jam and left out the dried apricots. The result is a slightly gooey center from the jam - and a crispy cookie-like crust and coconut topping. It was almost like eating coconut macaroons in bar form, but with the brightness of the yuzu - just perfect for spring.

Coconut Yuzu Jam Bars
These bars would be lovely with all types of jam or maybe even a citrus curd.

I have listed the ingredients below - my adaptations/substitutions are noted with an asterisk. However, since I did not change the method, I have linked to the original recipe. 

Yield: 16 bars


For the crust:
120g unsalted butter, melted
120g granulated sugar
50g sweetened flaked coconut
150g all purpose flour
1 teaspoon baking powder
pinch of salt
zest of 1 lemon*
1 egg, lightly beaten

For the topping:
150g sweetened flaked coconut
50g granulated sugar
1 egg, lightly beaten
pinch of salt
1 teaspoon almond extract*
3 tablespoons yuzu jam/marmalade*

For the rest of the recipe, visit Technicolor Kitchen 

Special Ingredient: Yuzu marmalade - can be found in Japanese grocery stores or I found a similar one on (affiliate link):
Yuzu Marmalade from Yakami Orchard (10 ounce)

Even if you're not in NYC, you can support our bake sale by helping us promote it on social media, or entering one of the raffles from our sponsors (King Arthur Flour, Le Creuset, just to name a couple). Or donate even just $1 will help feed a hungry child. If you're in NYC, we hope to see you on May 3rd at the Brooklyn Flea! Thanks in advance for your support! 

For more information on how you can get involved, please visit our bake sale website:

Five Years

The hubs and I are celebrating our 5th wedding anniversary today! According to some tradition we're supposed to give each other gifts made of wood but instead we're celebrating somewhere in the woods...kinda. I'll share more about it in a later post.

We've been married almost as long as I've had this blog! Through it all, my hubs has been my biggest supporter and of course, the chief taste-tester around here. I couldn't have gotten this far without him and his faith in me. We've got so much more to learn together, and so many more sweets to share! It really only is the beginning...

Happy Anniversary, love.

Recipe: Gluten-Free Chocolate Banana Muffins

Why does it always seem like bananas turn brown before I even get to enjoy them? I like my bananas when they are perfectly yellow - perhaps even slightly under-ripened. So when they start to spot just two days after I bring them home from the grocery store, I tend to ignore them until they are barely yellow anymore.

That's what happened with a bunch of bananas last week and I had to go digging through my bookmarked recipes to see what I could make with them, despite the fact that I just recently posted a banana bread recipe. But this time, I paired it with chocolate - and well, how can you say no to banana and chocolate?

I was excited to use up some of the buckwheat flour sitting in my fridge - I'd been wondering what I could make with it. The combination of buckwheat and almond flours, dark cocoa, and bananas really makes these muffins quite exquisite (if you can even use that word to describe a muffin) and even nutritious!

Gluten-Free Chocolate Banana Muffins
You'll want to make these not only because they use up your over-ripened bananas, but because you won't feel too guilty about having chocolate for breakfast! 

For volume measurements, see original recipe link below. Just an FYI, I adore baking with a scale so may fully convert soon - my baked goods come out so much better when measured properly with a scale. Plus, I don't particularly enjoy messing with all those measuring cups anymore...

Yield: 16 muffins


75 grams buckwheat flour
75 grams almond flour
140 grams whole grain or all-purpose gluten-free flour mix (I used Trader Joe’s AP GF mix)
32 grams dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
100 grams packed light brown sugar
2 eggs
75 grams canola oil
120 grams buttermilk
1 teaspoon vanilla extract
330 grams (about 3 1/2 medium) ripe bananas, peeled and mashed
115 grams (about 1 1/3 cup) semi-sweet chocolate chunks/chips*, plus extra for tops of muffins

* The original recipe called for 2/3 cups chocolate chips which, didn't convert to 115 grams as noted (I used chocolate chunks). I made the correction above to show 115g = 1 1/3 cups chocolate chips but baked with only 2/3 cup as I tend to like my goods less sweet. 


Preheat the oven to 350 degrees F. Line a cupcake/muffin tin with paper liners.

In a large bowl, whisk together flours, cocoa powder, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the whip attachment, beat oil and brown sugar until no lumps remain. Mix in eggs until incorporated, then stir in buttermilk, vanilla and mashed bananas until combined. Scrape down sides of bowl.

Turn mixer to low and stir in dry ingredients and mix until combined, scraping down sides of bowl as necessary. Fold in the chocolate chips.

Using an ice cream scoop, fill each muffin liner 3/4 full. If desired, sprinkle a few extra chocolate chips on top of each muffin.

Bake for 20-25 minutes, until muffin springs back when touched and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in tin and then remove to wire racks to cool completely. Enjoy while warm. Muffins can be stored in airtight container for up to three days at room temperature, longer if refrigerated.

Source: Adapted from this New York Times recipe
Special equipment: Muffin/cupcake cups from The Cupcake Social

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