Almost Not There Lemon Squares

I made these from Amy Approved yesterday for another round of meetings at work.  They’re gluten-free, dairy-free, and paleo, so if you have any sensitivities to food you’re probably safe eating these (unless you’re allergic to nuts, coconut, or eggs, in which case you might die – don’t eat these).  In addition, unlike traditional lemon squares, where you bake the crust and then bake the filling, this filling is a stove-top deal, so it’s ideal if you need your oven for something else.

Preheat your oven to 350°F and line a 8″ x 12″ baking dish with parchment paper.

Grab about 2 cups raw almonds (I used blanched ones) and pulse them in a food processor until they’re in small chunks — don’t go too far, though: you don’t want almond meal.

Mix the almonds together with 1/4 cup honey, 1/2 cup melted coconut oil, 2 tablespoons coconut flour, and 2 large eggs.

It looks like vomit. Gross.  Don’t let that deter you.

Press that sticky gooeyness into the bottom of the dish and bake that for 15 minutes, until the edges are slightly brown.  Let that cool completely.

For the lemon filling, crack 6 large eggs into a saucepan and add as well 1 cup fresh lemon juice (I used the juice of 4 large lemons), 1/2 cup honey, and a dash of sea salt.

I don’t feel lemon bars are complete without some lemon zest as well, but I leave that up to you.

Whisk that all up and heat over medium.  Stir in 1/2 cup coconut oil until it’s completely melted.

Keep whisking.

And whisking.

The mixture will eventually start to thicken, so you want to keep gently heating and whisking until you’ve got something resembling a thick pudding.

When you get there, give it a few more whisks and then you can remove it from the heat and let it cool completely.

Once the lemon goo is cool, you can smooth it over your crust.

Feel free to garnish the tops with shredded coconut as well.

Shove that in the freezer for about 30 minutes so everything will set and harden, then cut into bars. I just chucked mine in the fridge overnight.

Keep these babies in the fridge to prevent them from going gooey.  If they last that long. They’re not as satisfying as a lemon square made with butter and sugar and flour but they’re still pretty tasty!

Advertisement

Cake Redux: Gluten-Free LEMON COCONUT Snacking Cake

Okay let’s try this again.  If you were visiting last week you’ll know I made a neat little gluten-free cake I found in Canadian Living but I wasn’t totally happy with how it came out.  So today I totally changed the two main ingredients (and two less main ingredients, and the cooking time) and we’re doing this for a second time.  If you notice that the text reads pretty much identically to what I wrote last week, well, it’s because it IS what I wrote last week.  I mostly copy-pasted that stuff, but I bolded all the differences.  Deal with it.

Preheat your oven to 325°F and grease (with butter) a 9″ springform pan.  Line the bottom with parchment paper.  While you’re at it, separate 6 eggs and put the whites in a mixing bowl.

In a large bowl, with an electric mixer, beat together 6 egg yolks, 1 cup granulated sugar, 2 teaspoons COCONUT EXTRACT, 2 teaspoons grated LEMON zest, and a pinch of NUTMEG.

You are going to want to beat this stuff until it turns the colour of butter and when you lift the (stopped) beater away, you get a lovely long yellow ribbon coming out of the end, about 5 minutes.

You need 2 cups COCONUT FLOUR for this, and 2 tablespoons LEMON juice, so you might want to get these ready ahead of time.  I just juiced the lemon I took the zest from. Fold the coconut flour and lemon juice into the yolk mixture.

I totally forgot that coconut flour tends to suck up moisture.  If you do this, maybe just add 1 1/2 cups coconut flour.

So I added in an additional 1/2 cup of MILK.

Now take those 6 egg whites you set aside and start beating them until stiff peaks form.

Take a scoop of the whites and stir it into the flour/yolk mix.  This will sort of thin out the mixture in order that it doesn’t crush the rest of your whites in the next step.

Once that first scoop is combined, gently fold in the remainder of your egg whites into the flour/yolk mixture until fully combined.  Make sure to scrape up from the very bottom to make sure you got it all. Plop the batter into your prepared pan (or press it in this case) and bake it until the edges pull away from the sides of the pan and the centre is golden and firm to the touch, about 40 minutes.

This cake did not fluff up like the previous one.  Let it cool on a rack before popping it out of the springform pan.

Dust the cake with icing sugar right before you serve it (or the icing sugar will be absorbed into the moisture of the cake).  A nice lemon glaze (try the juice of one lemon heated to boiling with 4 tablespoons sugar) would also work I think.

Gluten-Free Orange Almond Snacking Cake

I came across this recipe in the May 2014 issue of Canadian Living.  I haven’t really felt like doing too much cooking in recent days, but this one looked easy and post-able enough that I figured I’d give it a shot.  This is one of those cakes that is “naturally” gluten-free, meaning that you’re not looking for a flour substitute.  It’s more that the recipe doesn’t require anything flour like in the first place to keep its structure.  It’s also dairy-free too (just don’t use butter to grease the pan), if that’s something you’re interested in.

Preheat your oven to 350°F and grease (with butter) a 9″ springform pan.  Line the bottom with parchment paper.  While you’re at it, separate 6 eggs and put the whites in a mixing bowl.

In a large bowl, with an electric mixer, beat together 6 egg yolks, 1 cup granulated sugar, 2 teaspoons vanilla extract, 2 teaspoons grated orange zest, and a pinch of cinnamon.

You are going to want to beat this stuff until it turns the colour of butter and when you lift the (stopped) beater away, you get a lovely long yellow ribbon coming out of the end, about 5 minutes.

You need 2 cups ground almonds for this, and 2 tablespoons orange juice, so you might want to get these ready ahead of time.  I used the store-bought almond meal because I’m lazy, and just juiced the orange I took the zest from.

Fold the almonds and orange juice into the yolk mixture.

Now take those 6 egg whites you set aside and start beating them until stiff peaks form.

Take a scoop of the whites and stir it into the almond/yolk mix.  This will sort of thin out the mixture in order that it doesn’t crush the rest of your whites in the next step.

Once that first scoop is combined, gently fold in the remainder of your egg whites into the almond/yolk mixture until fully combined.  Make sure to scrape up from the very bottom to make sure you got it all.

Plop the batter into your prepared pan and bake it until the edges pull away from the sides of the pan and the centre is golden and firm to the touch, about 35 minutes.

If you need to, run a knife around the edge of the pan and leave the cake to cool in the pan on a wire rack.  Mine came right out, but I’m not always this lucky.

Don’t worry — it will sink in the middle.  They always do.

Dust the cake with icing sugar right before you serve it (or the icing sugar will be absorbed into the moisture of the cake).

This cake was pretty good.  I think I’d like to make it again, but this time I would do it with lemon zest, lemon juice, and then coconut flour instead of almond flour for a more tropical cake.  I think I would also bake it differently.  This one you can see was still a little runny in the centre, but the outside was starting to burn.  I think I would bake it for longer, but at a lower temperature, like 325°F. Thoughts?

Them’s Fightin’ Cookies

This is a recipe for gluten-free almond chocolate chip cookies.  I found it in Thursday’s issue of The Ottawa Citizen, where it was referenced to the California Almond Board.  Can we get more complicated?  Surely.  These cookies are also touted as a great energy snack after a workout (a cookie?  Really?).  Whatever they are, they’re gluten-free, egg-free, refined sugar-free, and, if you use carob instead of chocolate, then they are also dairy-free and vegan.

So I figured I’d bake up a batch and try them out on my collection of captive guinea pigs — in this particular case, the Pie’s fighting game community, which meets every Sunday.  I’m sure that the last thing they need is more energy, but whatever.  They are good at ensuring the Pie and I are not left alone with too many cookies to eat by ourselves.

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, whisk together 2 1/2 cups almond flour (I did half coconut flour and half almond meal, because that’s what I had and I figured that the recipe actually meant almond flour, which is a finer grind, and not almond meal) with 1/2 teaspoon salt and 1/2 teaspoon baking soda.

In a smaller bowl, whisk together 1/2 cup grapeseed oil (regular canola or sunflower oil will do as well), 1/2 cup agave nectar (available at any health food store and many grocery stores — it’s basically sweet cactus sap, and they also make tequila out of it), and 1 tablespoon vanilla.

I’ve finally busted open the home-made vanilla that Ando and Teedz gave me a couple Christmases ago.  It’s excellent, and I can just keep refilling the bottle to get more and more vanilla.  Fantastic!

I’m not sure if I had to do this, but I whisked the ingredients thoroughly together until they formed a lovely smooth and thick emulsion.

Pour the wet ingredients into the dry ingredients and make sure they’re thoroughly combined before folding in 1/2 cup dark chocolate chips and 1/2 cup sliced almonds.

I didn’t have any sliced almonds so I just used some raw almonds, which I then toasted and crushed myself.

Using a tablespoon, drop the dough onto the parchment sheets and press down on the dough to flatten it a bit.

Well, that’s what the recipe said.  I had a hard time keeping mine together so I found if I used my hands and mashed them hard into little patties then I had better luck.

Bake those puppies for 7-10 minutes, until golden, before removing from the oven.  Let the cookies cool on the baking sheet for about 20 minutes before you try to peel them off.

This recipe had potential, but it fell far short for me.  The cookies turned out a little burnt on the bottom despite me only cooking them for 7 minutes, and they were so very, very dry.  If I were to make these again (and I might), I would nix the oil and substitute in about 1/4 cup butter, salted (which means leaving out the salt in the recipe) and then 1 large egg instead.  If you still want to pursue the vegan route you could also substitute in some apple sauce.  In fact, I might add in some anyway, in addition to the butter and egg.  There simply was no glue holding this baby together.