In which I try Again to make lemon macaroons

The secret to successful macaroons, at least according to my husband, is that the shredded coconut be more finely ground. If it's ground, he's a fan. If it's unground, he finds the texture off-putting. These were happily devoured by my son and his friend, as well as by my husband. Actually, I walked in on my 4 year old and his friend stuffing their cookies in their mouths so their hands would be free to snag some more. Then again, with these ingredients, it's not a bad thing.

ingredients:

1/2 cup water + 2 tsp egg replacer

1/2 cup coconut nectar

1 1/2 tsp lemon extract
1 1/2 tsp vanilla extract

1/2 tsp sea salt

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon
1 tbsp ginger

1/4 cup ground chia seeds

3 cups shredded coconut, lightly chopped in food processor or in your coffee grinder

directions:

1. combine the egg replacer and water, then mix in the coconut nectar

2. add the lemon , the sea salt, vanilla bean, ginger, vanilla extract, and ceylon cinnamon

3. mix in the ground chia seeds

4. add the shredded coconut after chopping it in the food processor

5. mix thoroughly 

6. roll into balls and flatten, place on a lined baking sheet

7. makes 24-28 cookies

8. bake at 345 for 16 minutes

9. cool thoroughly

10. store in an airtight container

Date Pudding Pie -- LZ's vegan, gluten free brainstorm

This morning while my brother -- Unclesaurus or Uncle Mike -- was visiting, my 4 year old son dictated to him a recipe that he decided we should make for dessert:

I was intrigued, and thought it showed a lot of potential to be an interesting and delicious dessert. After much debate, I decided to go with a dough similar to the one I used for our apple tarts, rather than the one reminiscent of graham cracker crust that I made for our pumpkin pie. Either would work, I think.

I decided to tweak it a little bit, and came up with these little lemon date tarts. Lovely. So good ...

ingredients:

filling:

1 cup soft honey dates
1 can coconut milk
1/4 cup lemon juice
1 tsp lemon extract
1 tbsp vanilla extract
1/2 tsp sea salt
2 tbsp coconut sugar

4 tbsp arrowroot flour

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crust:

dough:

ingredients:

1/2 cup coconut sugar

1/2 tsp sea salt
1 tsp ceylon cinnamon
1 tbsp ground vanilla bean

1/2 tsp baking soda

2 tbsp arrowroot flour

2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour

up to 1 cup water (start with 3/4 cup)

2 tbsp evco

directions:
1. combine the ingredients, then set aside

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1. divide the dough into 24 equal parts, roll flat, and put into a silicone baking cup
2. scoop 2 tbsp of the custard mix into into each cup
3. sprinkle the top with a little coconut sugar
4. bake at 345 for 45 minutes

Mini Lemon Blueberry Baby Cakes -- a gluten free, sugar free homage to deliciousness

I'm having a bit too much fun with my lemon extract. It's made by a company called 'Simply Organic'.  So far I have used their peppermint, orange, vanilla, and lemon extracts, and have found each of them swoon worthy. I have made luscious vanilla ice cream with the vanilla, chocolate orange energy bars and macaroons with the orange, lemon macaroons, and now these delectable and delicate babycakes with the lemon, and chocolate peppermint energy bars with the peppermint. The flavours are impeccable and entirely pleasing.

These lemon blueberry baby cakes are delicate in texture, nicely sweet but not cloying, and bursting with flavour. Oh yeah: they are also gluten free, grain free, sugar free, and made entirely with whole foods. Come on over for tea ...

ingredients:

1/4 cup extra virgin coconut oil
1 cup warm water
1/2 cup coconut nectar

4 eggs

1 1/2 tsp lemon extract


1/2 tsp sea salt
1 tsp ground vanilla bean
1 touch of black pepper
1/4 cup chia seeds, ground
1/2 cup raw cashews, ground
1/4 cup hemp hearts, ground
1 cup almond flour

1/2 tsp baking soda
1/2 cup coconut flour

1 cup blueberries (if using frozen, mix into batter whilst still frozen)

1-2 tbsp coconut sugar


directions:

preheat the oven to 345

1. combine the ingredients in the order listed
2. scoop batter into 24 prepared muffin cups, and sprinkle coconut sugar on top of each one
4. bake at 345 for 30 minutes