Recipes
Lemon Tart (GF)
Time: 12 hours (active 1 1/2 hours)
Yield: 1 tart (plus a little excess curd to freeze)
Clean Eat!
This is an excellent tart crust, easy to make, and SUPER healthy. It's gluten free, which I love--so it won't upset my stomach! It's also dairy free if you replace the butter, and refined sugar free. You can make it vegan as well--just omit the eggs and replace the honey with agave!
You can also swap the lemon for lime, and make it a key lime tart :) It's a great healthy spin on my normal lemon-burst tart that I absolutely LOVE. I served this with real whipped cream (sweetened with a little maple syrup) and a honey lemon glaze (just heated honey and lemon juice and then cooled down to drizzle). It's a super versatile recipe, and very easy to make!
Ingredients
Crust:
1 cup buckwheat kernels
1 cup toasted almonds
1/2 cup raw cashews
6 medjool dates, pitted
3 TB pure maple syrup
1/2 tsp almond extract
1/2 tsp vanilla
Filling:
1 1/2 cup cashews (soaked in water and covered overnight)
13.5 oz can of coconut cream, unsweetened
zest of 2 lemons
Juice of 4 lemons
1/4 cup erythritol (other natural sweetener or more syrup/honey could be substituted, or regular sugar)
1/2 tsp pure lemon extract
1 tsp pure vanilla
2 TB honey (or agave)
pinch of salt
5 TB melted butter, or coconut oil/ghee
3 egg yolks
Directions
Crust:
Pulse buckwheat kernels in food processor until coarse crumbs appear
Add toasted almonds and raw cashews, pulsing again until crumbly
Add remaining ingredients and pulse until sticky texture appears
Press into a tart tin, cover, and freeze to set
Filling:
Place all ingredients aside from egg yolks in blender, blend until creamy smooth consistency
Place creamy mixture in pan over low to medium-low heat, adding egg yolks, and stirring constantly to ensure mixture doesn't burn
Heat for about 15 minutes, should thicken up a bit
Add to set crust, bake at 350 degrees for 15 minutes, or until just set
Cool completely prior to topping with fruit of your choice
I LOVE this recipe, and plan to make it again with lime next time
Lemon Yogurt Cookies
Time: 3 hours (including inactive time)
Yield: 2 dozen
Fun Treat
Ingredients:
1/2 package (4 oz) cream cheese, softened
1/2 cup nonfat greek yogurt (plain)
1/2 cup butter, softened
1 1/2 cups white sugar
2 TB lemon zest
1 1/2 TB fresh lemon juice
1 tsp vanilla
1/2 tsp lemon extract
1-3 drops yellow food dye (optional)
1 large egg + 1 egg yolk
2 1/4 cup white flour
2 tsp baking powder
1 cup confectioners sugar for dusting
Directions:
Preheat oven to 325 degrees
Sift dry ingredients (saving confectioners sugar for dusting cookies) set aside
Cream butter, yogurt, cream cheese
Add in sugar, lemon zest/juice, extracts, and food coloring, mix until fluffy
Mix in egg and yolk, beat until fluffy, about 1-2 minutes
Reduce to low speed, add flour, mixing until well incorporated
Cover and refrigerate dough for 2 hours
Roll into golf ball sized balls (dough will be very sticky), roll in confectioners sugar
Place on ungreased baking sheet and bake at 325 degrees for 10-12 minutes
These are good when gooey in the middle, but you can cook longer if you like
Dairy-Free Pumpkin Pie
Time: 1 1/2 hours (including bake time)
Yield: 1x 9 inch pie
Fun Treat (but dairy free!)
Ingredients:
Crust
1 1/2 cup all-purpose white flour
1/2 cup + 4 TB unsalted cold butter
1/2 tsp salt
1 TB sugar
5-8 TB ice cold water
Filling
1/2 cup white sugar
1/4 cup dark sugar
1 TB cinnamon
1/2 tsp ginger
1/4 tsp fresh grated nutmeg
1/4 tsp cloves
15 ounces fresh pumpkin (you may use canned)
2 TB canola oil
3 eggs
1 tsp vanilla
1 1/4 cups unsweetened cashew milk
Directions:
Crust
Measure flour, sugar, and salt into large mixing bowl. Slice butter into the flour, then using a pastry cutter, cut butter into flour until pea sized pieces are achieved.
Add water 1 TB at a time, stirring, until a dough forms (press together with your hands to make it stick better)
When dough is achieved, save out about a fist-sized piece for cutting shapes to use as toppers. Roll out remainder onto a floured surface unto a 10+ inch round
Roll dough around your rolling pin to transfer to pie tin
Fold dough up around sides, pressing together with fingers or a fork to crimp edges
Filling
Preheat oven to 425 degrees
Measure and mix all ingredients into a large mixing bowl
Add to pie crust and place in oven for 10 minutes
Roll out remainder of pie dough and use cookie cutters to cut shapes
When time is up, decrease oven to 350 degrees and bake for 45-50 minutes, until just barely set
Place pre-cut crust shapes on top of baked pie, returning to oven until fully set, about 7-10 more minutes
Top with whipped cream, or chilled whipped coconut cream :)
Lemon Coconut Bars
Time: 1 hour
Yield: 15 bars
Clean Eat
Ingredients:
Crust
1 cup almond flour
1/2 cup coconut flour
1/2 cup quinoa flakes
1/4 cup coconut oil
1/2 cup honey
Topping
12 dates
1 cup shredded unsweetened coconut
zest and juice of 1 large lemon
1 tsp sea salt
1 tsp vanilla
1/4 tsp lemon extract
3/4 tsp valencia lemon peel (dried)
1 tsp coconut flavoring
2 tsp cashew milk (unsweetened)
3 TB chia seeds
1/3 cup honey
1 cup raw pecans
1 cup raw cashews
1 tsp xanthan gum
Directions:
Crust
Combine flours and quinoa flakes
Melt coconut oil and stir in 1/2 cup honey, adding to flour mixture, stirring until crumbly texture is achieved--lightly salt
Firmly press into parchment lined and coconut oiled baking sheet, about 1/4 inch thick
Bake at 325 degrees for 10 minutes, or until lightly browned
Topping
Soak dates for 10 minutes in warm water
Combine all topping ingredients in food processor, process until a sticky dough is resembled
Evenly press topping onto baked and cooled crust
Sprinkle with more shredded coconut
Return to oven for 5-10 more minutes
Cool completely prior to cutting and storing
Store in airtight container for up to 2 weeks or in freezer for up to 3 months