I finally made the time yesterday for Easter, and they were so good!
I followed her recipe pretty much, with only a few exceptions, which I’ll note.
4 pitted dates (original recipe called for 2Tbspcoconut sugar, which I thought I had but didn’t.)
4 Tbspcoconut oil(melted) (originally recipe said 4-5, but I went with the lesser due to the dates)
1cupcoconut cream (the hardened portion at the top of full-fat coconut milk-I used the coconut cream from Trader Joe’s which is mostly cream)
1heaping Tbsplemon zest
2Tbsporganic powdered sugar(optional // for topping I didn’t use this)
Lemon Curd Topping
I had about 1/3 cup of coconut cream leftover in my can, so I decided to make a modified version of Minimalist Baker‘s Vegan Lemon Curd. The recipe called for a lot of the same ingredients I already had out, so it seemed like a no brainer. AND…lemon curd on top of lemon bars? YES, PLEASE!! . Here’s how I modified to recipe, and the amount was perfect for a thin layer on top which I added right before serving.
1/3 cup coconut cream
1 tsplemon zest
1 Tbsp lemon juice
1 tsparrowroot starch
Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
Preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper (or tin foil).
Add oats, almonds, sea salt, and dates to a high speed blender and mix on high until a fine meal is achieved.
Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, and add more oil if it’s too dry. Stir with a spoon to combine until a loose dough is formed.
I accidentally did ALL this at the same time. It didn’t blend as well, because the moisture made it clumpy… SO, if you see chunks of almonds in my crust that’s why!
Transfer mixture to lined 8×8 pan and spread evenly. I used my fingers to press the mixture down until it was evenly compacted.
Bake for 15 minutes, then increase heat to 375 F and bake for 5 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
For the Filling… Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
Taste and adjust flavor as needed.
Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
For the Lemon Curd…Place coconut cream and lemon zest in a small saucepan and whisk to combine.
Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.
Lastly, add maple syrup and whisk again until well combined.
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness.
Let rest for 15 minutes, then whisk once more and transfer to a glass bowl and cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form (I didn’t do that and it was fine!).
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. I only let mine sit for 4 hours, and it was still great on top of the bars.
To serve, spread the lemon curd over the bars, slice and top with fresh berries (optional)
Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
I took this with my phone, as I didn’t have a lot of extra time to take pics while we were baking. Super easy to let kids help you zest! She also loved working our Vitamix!
Preheat oven to 350 degrees F and oil the insides of your muffin top pan really well. I put coconut oil on a paper towel and rubbed it around.
Mix all the wet ingredients until eggs are fully blended
Add the dry ingredients, then mix until dough is formed
Fill muffin top tins to the top (the dough is dense and doesn’t rise very much)
Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
Once cool. Drizzle with glaze. Best eaten right after glazing. Or…skip the glaze and eat as is!
(For the Frosting)
Scoop out the hardened part of the full fat coconut milk and place in a bowl.
Add the rest of the ingredients.
Whip everything with a high speed mixer for about a minute-scraping down the sides a few times as you go.
Put into a pastry bag and decorate as you want! Or slap it on with a spoon and knife and call it good 😉
Drizzle glaze and eat right away. Or…refrigerate frosted cake, and let sit for about 20 minutes. Then glaze and eat. Glaze will harden after about 15 minutes.
The frosting isn’t as flavorful as I imagined it would be, and I honestly thought it would be a flop. UNTIL…I drizzled the glaze over everything. The cake base and the glaze are so flavorful, that the frosting being not as flavorful is perfect. The creamy texture of it is a nice balance to the dense cake, and creamy decadent glaze. Enjoy!
I’ve been dying to make baked pumpkin donuts. We finally did this last week, and they were so good! I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.
These are baked instead of fried, are paleo, and have no refined sugar. No guilt, yet delicious-WIN!
These delicious mini pizzas are made with a base of eggplant and topped with sauce, veggies, cheese and fresh basil. I added some fresh pesto as well and these were delicious! 🙂 Gluten free and grain free and almost paleo (omit cheese for paleo) these are a great alternative to traditional pizza! 🙂
1 globe eggplant, about 8 ounces and 9-10 inches long and sliced into 3/4″ slices
Salt for sprinkling on eggplant slices to draw water out
1-2 T olive oil, for brushing eggplant before roasting
1 can (14.5 oz) Tomato sauce or crushed tomatoes
1 tsp dried Italian seasoning or a combination of basil, oregano and thyme
10 large basil leaves, cut in chiffonade strips (optional)
Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness)
Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
After 30 minutes, wipe the eggplant dry with a knife or paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 20-25 minutes.
Remove eggplant from the oven and turn oven setting to broil.
Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with chopped veggies, cheese and some of the fresh basil.
Put pizzas under the broiler until the cheese is melted and slightly browned.
Serve hot, with a dollop of fresh basil pesto and some more fresh basil if using.
Inspired by, modified and simplified from the original – thanks KalynsKitchen!
Gluten free, grain free, high protein strawberry cupcakes? Yes! Yum! The kids had fun eating these. Whipped cream and fresh strawberries on top optional, but highly recommended! 🙂
½ cup coconut flour
1 tablespoon arrowroot powder (I used tapioca powder since I did not have this ingredient.. arrowroot powder is used as a thickening agent)
<¼ teaspoon celtic sea salt (optional)
½ teaspoon baking soda
4 large eggs
½ cup agave nectar or honey (I used 1/4 cup, and these were plenty sweet)
1 tablespoon vanilla extract
½ cup finely chopped fresh strawberries
Whipped cream and more strawberries for topping
Preheat the oven to 350°F. Line 8 muffin cups with paper liners (or 12 mini muffin cups).
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.