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