I’ve never been a huge lemon bars fan, but this spring I had tons and tons of lemons from my CSA box so I decided to try something new. Oh my goodness. These are amazing! We enjoyed several batches ourselves as well as shared with friends who quickly devoured them. This is a new favorite dessert! They are so flavorful and light that you’ll want to eat the whole batch at once. Don’t, because these are so good, they are meant to be savored slowly, preferably with a good cup of tea. 🙂
1 1/2 C almond flour
1/2 t sea salt
2 T melted butter
1 T honey
1 T vanilla extract
1/4 C melted butter
1/4 C honey
3 large eggs
1/2 C freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease an 8 inch square baking dish and dust with almond flour. To make the crust, combine almond flour and salt in a large bowl. In a medium bowl, whisk together butter, honey, and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15-20 minutes, until lightly golden.
While the crust bakes, make the topping. In a blender or food processor, combine butter, honey, eggs, and lemon juice. Process until smooth. Remove crust from oven. Pour topping over crust. Bake 15-20 minutes until the top is golden. Let cool in the baking dish for 30 minutes, then refrigerate for a minimum of 2 hours to set. Cut into bars and serve.
I have discovered a new favorite food blog: Roost . This blog has super delicious recipes that are super healthy…all gluten free. What makes the recipes even more enticing that the yummy and whole ingredients used are the beautiful photos and stories behind the recipe. Check out this blog, you won’t be disappointed!
On Saturday morning we had a rare day without plans until dinner. We luxuriously slept in and I decided to continue the lazy morning by baking some muffins to slowly savor on an unrushed morning. These were amazing treats that smelled divine as they baked and tasted delicious.
–2 C finely almond flour
–1/2 t salt
–1/2 t baking soda
–2 T finely chopped dried chamomile flowers (you can process them through a spice/coffee grinder or chop with knife)
–1/4 c melted ghee or oil (I used coconut oil)
–1/4 c honey
Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry until well incorporated. Pour into lined muffin tins. Bake for 25-30 minutes at 350 F (it took mine closer to 20 minutes) or until golden brown.
Makes 6 muffins.
Three weeks ago a women in a Bible study I was leading brought home grown persimmons. I took a few as she couldn’t stop raving about the taste! Last week we received more persimmons in our CSA box. So I figured-now is the time. Thankfully, persimmons have a long shelf life, so the 3 weeks they were chilling in our fridge was fine.
I have never eaten persimmons before and was at a loss of how to use them. Josh mentioned that his mom used to make persimmon cookies as a child, so I decided to try bake something. Our CSA info sheet said persimmon could be a substitute for pumpkin, so I decided to use them in a pumpkin bread recipe, but replace the pumpkin with persimmon. It was a complete and total experiment, and oh my goodness, it was amazing!
- 1 cup of persimmon puree (make sure the persimmons are ripe! Deseed and blend into a puree)
- 1 cup of honey (or other sweetener)
- 2 tablespoons of olive oil (optional)
- 2 eggs
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice (or cloves)
- 2 cups of almond flour
- 1/2 cup of walnuts (optional)
- Preheat your oven to 350 degrees F.
- Combine all the ingredients (in the order listed) in a bowl and blend well.
- Bake in a bread pan for 30 minutes or until the outside is very brown. The darker you go, the better it tastes. It might take a longer or a shorter amount of time depending on how moist your persimmon puree is. When it’s done, a toothpick inserted in the middle should come out clean.
–Adapted from http://comfybelly.com/
I love Nutella.
I love gluten free, grain free cookies.
I love baking with 2 ingredients.
I love this cookie recipe!
I was skeptical that just Nutella & an egg could make a cookie, but it did. And 4 of us finished the batch in 12 hours. Yum. Try it, you won’t be disappointed!
1 C Nutella
1. Mix 2 ingredients in a bowl, first whisking slowly, then harder as the batter comes together. The batter will be very loose.
2. Drop by small spoonfuls onto baking sheet (for me, aluminum foil greased with olive oil). The cookies will spread out a lot, so leave extra room!
3. Bake in 350 degree oven for 8-10 minutes (8 minutes for soft & chewy, 10 for crispy).
Enjoy! And try not to eat them all in one sitting.
I’m not typically a baking kind of girl. But since having a restricted diet, all baking has suddenly become enticing. Something about wanting what you can’t have? Here is a baked good that I CAN have. And it is amazing.
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup melted coconut oil (or butter or oil of choice)
- 2 TBSP honey
- 1 tsp pure vanilla extract
- cinnamon for dusting
Preheat oven to 350F. Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry ingredients and form into a ball using a spatula. Lay down a piece of parchment paper and place your dough on top. Place another piece of parchment paper on top of dough and flatten in a disk shape with your hand. Using a rolling pin roll out dough until it is wide enough to drape over a 9-inch pie pan.
Once rolled out place in fridge for 30 minutes.
- 5-7 peaches, peeled and sliced (I used whatever stone fruit we had on hand)
- 1 pint of blackberries (I only had frozen blackberries, so I defrosted & used them)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 vanilla bean, seeds scraped and pod discarded
- 2 TBSP melted butter
- 1/4 cup honey
Toss all ingredients into a 9 inch pie pan until well incorporated. Remove pie crust from fridge and carefully drape over filling. This dough is delicate so if pieces fall off just stick them back on. Carefully tuck the edges in.
Dust cinnamon over the top and place in the oven for 20-25 minutes. Because almond flour is made of almonds the crust will turn golden brown quickly, this is normal and adds so much flavor so don’t think you are burning the crust.
After that place some foil over the top and allow to cook another 10 minutes.
Remove from oven and allow to cool for 30 minutes. When you cut into the cobbler it will be very juicy. Normal cobblers typically have flour mixed in the filling to absorb some of the juices but in our case we obviously leave this out. The juices add so much flavor and though this cobbler doesn’t produce “pretty” slices, the taste is delicious! So just scoop some up in a bowl and ENJOY!
Yesterday I went to make my handy chocolate chip cookies recipe
when I discovered I didn’t have enough eggs. Since I’ll do most anything to avoid going to the grocery store, I dug up a new recipe to try I found on Pinterest
Good thing I was short on eggs because… these were the best chocolate cookies I’ve ever had! They are perfectly fluffy and moist with all the yummyness that a chocolate chip cookie should have. I put these cookies to the ultimate test and brought them as the dessert to a dinner party that night. I was nervous at how everyone would like the cookies. I loved them, but I haven’t had a “real” cookie (with gluten & grains) in quite a long time, so I didn’t 100% trust my taste buds.
How did it go? They were all devoured within about 10 minutes, adults and teens alike loved them. I was paid the same compliment from one of the daughters, that “these are the best chocolate chip cookies I’ve ever had.” A gluten-free and grain-free was the best she’d ever had! Since all our cookies were eaten last night, we had to make more tonight. Yum!
- 2 1/2 cups of almond flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking soda
- 8 tablespoons of unsalted butter, melted
- 1/2 cup of honey
- 1 egg
- 1 tablespoon of vanilla
- 1 cup of chocolate chips
- Preheat oven to 350 degrees F.
- Combine all the dry ingredients in a bowl and blend with a spoon.
- Add the wet ingredients and blend it well with a spoon.
- Drop about a tablespoon of batter in each cookie spot on the cookie sheets. Space them about 1 1/2 inches apart.
- Bake for 12 to 15 minutes, or until they are starting to brown around the edges.
–Recipe taken from http://comfybelly.com/
1/2 c honey
3/4 c pitted dates–chopped
3/4 c almond flour
1 t baking soda
1 t fresh lemon juice
1.5 stick butter–softened
2 eggs beaten
2 oz pecan nuts–crushed
1/4 t salt
Preheat oven to 300 degrees F
Line an 8 in square pan
Place the honey in a medium pot and heat on medium. Add the dates, almond flour, baking soda and lemon juice and stir. Then add the butter and when melted add the beaten eggs, pecan nuts, salt and combine well. Remove from heat and pour mixture into the pan and bake for 30 minutes or until top feels firm. (It took 40 minutes for my batch).
Let cool for 10 minutes, cut. Let cool completely and store in refrigerator in an airtight container.
*They really look like chocolate brownies! The dates definitely bring out a sweet flavor… it’s not quite chocolate, but is super good!