GF Lemon Bars

Summer time = Lemon bars!

(Any time = Lemon bars!)



INGREDIENTS:

• 1c GF flour
• 1c almond flour
• 3T corn starch
• 1/4t salt
• 2T honey
• 6T chilled butter, diced

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• 2 eggs
• 1/3 c honey
• 1c fresh lemon juice + 3T zest (used 6 small lemons)
• 2T cornstarch (sift in for best results)
• pinch of salt

DIRECTIONS:

• Stir together all dry ingredients
• Add honey and cut in butter, blend with fingers until fine
• Press crumb mixture into 8x8 pan
• Bake at 350 for 10-12 minutes

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• While crust is baking, beat all filling ingredients together very well
• Gently pour over hot crust
• Bake at 350 for 15-25 minutes until center is not too jiggly
• Allow to cool before cutting

GF Fruit Cobbler

INGREDIENTS:

• 20-30 ounces frozen fruit (cherries are the tastiest!)
• Zest and juice of half a lemon
• 2t tapioca
• 1t xanthan gum

• 1 1/4c gluten free flour (can use half almond flour, too)
• 2T honey
• 1t baking powder
• 3T cold butter, cut into tiny pieces
• 1 egg
• 1/4 c milk

DIRECTIONS:

• Combine fruit and lemon in a saucepan to heat. When fruit is thawed, add tapioca and xanthan. Bring fruit to a bubbly boil, until tapioca is soft. Pour into 8x8 baking pan
• Mix together flour, honey, and baking powder
• Cut in butter, blending with fingers
• In a separate bowl, use a fork to beat milk and egg together. Then pour into dry mix and blend well
• Spoon batter into 9 cobbles on top of the fruit
• Bake at 400 for 20-30 minutes, until cobbles are browned

Mrs. Jackson's Sweet Potato Pie

Our new family Sweet Potato Pie recipe, which Hubs says tastes like his mother's!

Gluten free, reduced sugar, maple sweetened, whole ingredients.

INGREDIENTS

• 1-2 c almond meal or almond flour (I prefer meal for a sturdier crust)
• Pinch of ground ginger
• 1/2 c avocado oil, or enough to moisten the almond meal

• 2 eggs, beaten
• 1/2 c butter, softened 
• 1/2 c maple syrup, room temperature

• 3 c pureed organic sweet potato
• 1 can unsweetened evaporated milk (organic at Trader Joe's)
• 1T vanilla extract
• 1/4 t salt

• Freshly grated nutmeg

DIRECTIONS

Preheat oven to 375.

Bake 3-4 large, scrubbed sweet potatoes for an hour until very soft. Peel off skin and puree until smooth. Measure out 3 cups of sweet potato puree and set aside. (use the rest in a soup or sauce or baby food or whatever)

Lightly butter a large pie pan.

Use a spoon to combine as much almond meal and oil as you wish, depending on desired thickness of crust. Mix in a pinch of ground ginger. Press into pie pan evenly and bake for 5-15 minutes; do not over-bake. Set aside.

Beat eggs. Beat in butter and maple syrup.

Beat in milk, vanilla, and salt. Finally, beat in sweet potato puree.

Gently pour over crust. Generously grate nutmeg over the pie.

Bake at 375 for 50-65 minutes, until there is just a slight wobble. Allow to cool completely before slicing.