Graham Elliot: One of the world’s best chefs, but also one of Chicago’s. I’m totally bragging: I love that his roots are in my home town so I can enjoy his restaurant (when we splurge) without prefacing it with, “Going to eat at that place is on my list when I travel to…” There is something about his way. He’s got confidence, sure, but there is this down-to-earth vibe, despite him having accolades that would allow him to be opposite of a nice guy. So, that is probably why my daughter became such a fan of his: she loved MasterChef Junior from the first episode, which further drove her to love the art of cooking. When I ordered Graham’s first cookbook Cooking Like a MasterChef for her as an early Christmas gift, she literally welled up with some tears upon receiving it. “What should we make first?” was the first thing that came out of her mouth after the “thankyousososomuchiloveit” and hugs. Well, all of my suggestions were sort of placeholders until she flipped open the page for the Lemon Blueberry bars. For those of you who don’t know, I don’t dig baking. Or crafting. But I can’t deny her the first choice in our culinary adventure with this book. So I scan the recipe, declare that I can easily shift it to to be gluten free for her, adapt it a bit to adhere to the ingredients we had on-hand, and decided we’d bring them as our dessert when we visited my aunt and uncle’s home the next day. These would be fantastic for an Easter brunch, Mother’s Day breakfast, or a summer BBQ.
These look delicious! I don’t like coconut. Could the crust be done without it? What adjustments would need to be made? Thank you!
Hi Michele! Thanks for the compliment and great question. Yes, these can definitely be made without the coconut. In fact, the recipe is by Graham Elliot and he does NOT use coconut in the original recipe. You won’t need to adjust anything on the recipe: just remove the coconut.
Jeni F. says
This looks so good. And I LOVE her Graham Elliot button.
Thank you! She never cooks without it 🙂