Trail Mix Cookies -- a gluten free, hit the trail kind of treat

It has been ages since I really posted, and ages since I made cookies. After making cookies every week for my son's preschool, I have sort of taken a break. We occasionally make cookies, but not very often. And then we just riff on a few of our faces: peanut butter and honey cookies, and chocolate cookies.

These are great! I like them chilled because of the chewiness they have when straight from the fridge. I love the combination of crunchy sunflower seeds and raisins. I like what happens when honey, sea salt, and sesame seeds do a little dance together. Then again, I'm definitely a granola hippie kind of gal. If you are more truffle ganache, these may not be your cup of tea.


ingredients:

1/4 cup extra virgin coconut oil
4 eggs
1/2 cup honey

1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp saigon cinnamon

1 cup shredded coconut
1/2 cup sesame seeds
1/2 cup flax meal
1/4 cup chia seeds

2 cups almond flour
1/2 tsp baking soda

1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup raisins


directions:

1. mix the eggs, coconut oil, and honey
2. add the vanilla bean, sea salt, and cinnamon
3. mix in the sesame seeds, flax meal, chia seeds, and shredded coconut
4. stir in the almond flour and baking soda
5. mix in the pumpkin seeds, sunflower seeds, and raisins
6. drop by spoonful onto baking sheets and flatten with a wet fork
7. bake at 345 for 16-18 minutes

makes 4 dozen cookies

They will be soft when cooked and cool. Store in an airtight container in the fridge.

bake at 345 for 16-18 minutes

Peanut Butter and Honey Ice Cream -- Sticky Kids stuff

I have to tell you it's pretty fabulous. Sinfully rich, fabulously delicious, and such a classic combination of flavours. A small scoop is enough to tantalize as well as satisfy.

ingredients:

2 cups whole milk
1/2 cup raw honey
1/2 cup natural organic peanut butter

a pinch of sea salt
a pinch or two of ground vanilla bean
a pinch or two of ceylon cinnamon


directions:
1. combine and freeze according to your ice cream maker's instructions.
2. share because it's just too damn good to keep to yourself.
3. don't be surprised if it's all gone when you come home ...

Sometimes the simple things in life are so good.

Tree Fruit Pie -- Plum, Peach, and Nectarine

the baked cookie crust

the piled fruit in the baked crust

fruit patted down but not yet baked

baked and ready to be eaten with custard -- yum

artist's representation of the pie in question

crust:

ingredients:

2 cups blanched almond meal

1/2 cup shredded coconut

1/2 cup coconut sugar

3 tsp cinnamon (I used 1 tsp each of korintje, saigon, and ceylon)

1 tsp ground vanilla bean

1/2 tsp sea salt

1/4 cup extra virgin coconut oil

1 tbsp apple cider vinegar

directions:

1. combine the ingredients (I used a fork). It will be crumbly looking.

2. press the mixture into a lined and greased springform pan (I used my hands)

3. bake at 345 for 20 minutes

pie filling:

2 large organic plumcots, washed, pitted, and chopped -- 2 cups
3 large organic nectarines, washed, pitted, and chopped -- 4 cups
2 large organic peaches, washed, pitted, and chopped -- 3 cups

total fruit -- approximately 9 cups.

Now, the fruit will bake 'down', so don't worry if it seems a bit ... full.

3 tbsp arrowroot powder
4-6 tbps coconut sugar, depending on how tart the fruit is, and how tart you want it ...
pinch sea salt

directions:

combine everything!
fill the springform pan!
bake at 345 for 60 minutes


custard:

ingredients:

2 cups milk (I use raw whole milk. I recommend at least using organic whole milk (not skim))

1/2 cup coconut sugar

1 tsp ground vanilla bean

1/4 tsp sea salt

3 tbsp arrowroot powder

directions:

1. combine the ingredients in a double boiler

2. stir while cooking until thickened

3. remove from heat and set aside to serve over slices of pie

Toasted Seed Cookies with Apricots -- gluten-free, coconut nectar sweetened, and yummy

I continue in my efforts to make nut-free goodies. These goodies are good. They are a sweet cookie treat, but not too sweet, and a very satisfying snack.

I really really like these. If you are someone who dislikes the taste of dried apricots, they are not for you. I highly recommend getting the organic, unsulfured apries, not the sulfured kind. I personally find digestive distress from the bright orange ones despite how much more appealing they look than their burnt umber cousins.

Again, I've used my concoction of toasted seeds and coconut. No particular flavour of the seeds or coconut is dominant, so even if you find yourself squeamish at the thought of coconut, I don't think this will be off putting. To be honest, I am not a big coconut liker. And the taste of raw coconut to me is both stultifying and unappealing. That's just me. But these, with their toasted taste, are a big winner in my -- albeit biased -- books.

I especially enjoy the chewy texture of this particular riff on the toasted seed cookie song. Hope you do, too.


ingredients:

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

1/2 tsp sea salt
1 tsp ground vanilla bean
1 tbsp ceylon cinnamon (to me, ceylon is the king of cinnamon. I also have korintje and saigon, and find them delicious, but the mellow sweet delicate spiciness of the ceylon blends effortlessly and easily with every recipe)

2 organic egg

1/2 cup ground flax seeds
4 cups roasted ground seeds/coconut  (any ratio of pumpkin seeds, sunflower seeds, and shredded coconut all processed together is fine -- for roasting them, please refer to the earlier seed cookie recipe)
1/4 cup hemp seeds (no shell)

1/4 tsp baking soda

1 cup chopped dried apricots (use the 'natural' kind if you can)


directions:

preheat the oven to 345

1. combine the coconut nectar and coconut oil with the spices and the eggs
2. add in the flax, roasted seeds, and hemp
3. add in the baking soda
4. stir in the apricots
5. drop spoonfuls on a lined baking sheet, and flatten with a damp fork
6. bake at 345 for 16 minutes
7. store in an airtight container in the fridge

makes 3-4 dozen depending on size

Toasted Seed Cookies with dirty little secrets -- No nuts, you crazy kids. Also, gluten free, grain free, and sugar free.

 When I made the toasted seed cookies last time, I doubled up on the seed toasting and grinding, so I had some containers of toasted and ground seeds all ready to go in the fridge.  This time, I decided to get darker and dirtier than last time. I'm weird like that. Anyway, these, too, taste great, and have nary a nut, grain, gluten, dairy, or sugar to boot.

Eat up and then let me know how much you like 'em.

ingredients:

1/2 cup pumpkin seeds

1 cup sunflower seeds

1 cup shredded coconut

2 tbsp extra virgin coconut oil

1/2 cup cooconut sugar

2 eggs

1/4 cup flax meal

1/4 cup hemp seeds

1/2 tsp sea salt

1 tsp ground vanilla

1 tbsp cinnamon

1/4 tsp baking soda

1/4 cup toasted sesame seeds

1/4 cup carob powder

1 tbsp water

directions:

1. toast the sunflower and pumpkin seeds for 30 minutes at 300 C.

2. toast the shredded coconut for 15 or 20 minutes at 300 C.

2b. If you need to toast your sesame seeds, do so in a dry pan over low heat on the stove top. You can grind these little cuties in a coffee grinder. BTW I used black sesame seeds this time, not white.

3. grind up the pumpkin seeds, sunflower seeds, and coconut in a food processor or fancy blender. Mortar and pestle?

4. preheat the oven to 345

5. combine the coconut oil (melted), coconut sugar, and eggs

6. mix in the sea salt, vanilla, and cinnamon

7. add the flax meal and hemp seeds

8. add the baking soda

9. mix in the toasted seeds and toasted coconut

10. add the carob powder and ground and toasted sesame seeds along with 1 tbsp water

11. mix really well

12. put spoonfuls on a lined baking sheet, and flatten with a wet fork

13. bake for 16 minutes

Makes 2 dozen or so depending on size. Store in an airtight container.

Chocolate Chip Baby Cakes for Papa Ed (Don't tell him they are gluten-free, sugar-free, and good for you ...)

Papa Ed doesn't like my brownies. Papa Ed likes the way chocolate cake from a bakery tastes, with thick fudge icing. I wanted to make some cakes to take with us to Oakville to share with Papa Ed, so I'm hoping these ones will not earn the thumbs down. We shall see. Will the copious quantity of callebaut save us? (Seriously, I think we went with the maximum chocolate-to-batter-ratio permissible by law.) Will this variation on our popular gluten free chocoloate chip baby cake recipe fit the bill? Will the soupçon of raw cacao and carob in the batter give depth of flavour without compromising the sweetness? Stay tuned to find out ...

Or try them yourselves?


ingredients:

2 tbsp extra virgin coconut oil
3/4 cups warm water
2 eggs
1/2 tbsp apple cider vinegar
2 tbsp agave
3 tbps coconut sugar

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

2 tbsp ground chia seed
1 tbsp carob powder
1 tbsp raw cacao powder
1 cup almond meal
1/4 tsp baking soda

2 tbsp coconut flour

1/4 cup to 1/2 cup bittersweet callebaut chocolate morsels (or other good quality chocolate chips)

directions:

preheat the oven to 345

1. combine the warm water and coconut oil to melt the oil
2. make sure it's not too hot and add the eggs
3. add the coconut sugar, agave, apple cider vinegar, sea salt, cinnamon, vanilla, ground chia seed, raw cacao powder, and carob powder
4. mix well (I used an immersion blender)
5. add the almond flour and baking soda and mix
6. mix in the coconut flour
7. when thoroughly mixed, add the callebaut and stir
8. scoop into 12 prepared muffin cups and bake at 345 for 37-40 minutes
9. store in an airtight container when thoroughly cool

After the fact update: Papa Ed ate two of them and then declared that they were terrible so no one else would eat any. ;)

Coconut and Seed Cookies -- Nut free for once, for pete's sake

I haven't gotten my organic pumpkin seeds or sunflower seeds yet, but I thought it would be a fine day to do some nut-free, gluten-free, sugar-free, dairy-free, grain-free baking none-the-less. You're probably asking yourself why on earth anyone would want to do that. Well, the reasons are many. One is that since my baking often uses almond flour, it is often not appropriate for situations where there are nut allergies such as schools. I have a feeling my kid is going to starve when he starts school, because our diet is really very nut dependent. We'll have to take more forays into the world of sunflower seeds and pumpkin seeds, methinks. Reason number two is that I myself prefer a diet that leans on seeds and nuts instead of grains. Reason number three is that without sugar, the cookies can cause less of a systemic inflammatory reaction to those who are sugar sensitive, and these cookies can be enjoyed as a healthy snack instead of just a rare treat. Finally, in my hopes that there might be a little something for everyone in this blog, I am eschewing dairy once again. I apologize to all vegans out there, because I have opted to use eggs in this recipe. Really, they need it for togetherness and texture. I assure you that my eggs are from pastured happy chickens from a small nearby farm on which everyone does their part and everyone enjoys their lives. For those of you who think I'm crazy for caring about that sort of thing, you might be in the wrong place, but welcome none the less. :)

Yes, so I was moved to concoct these shredded-coconut-heavy cookies, using once again the rich and buttery tasting hemp seeds, along with chia and flax. The coconut nectar, spices, and sea salt hint at caramel in the flavour. To me, they are quite yummy. I haven't yet asked my husband if he'd sit in the dark with a them and a glass of milk, but I'll guess the answer is no. That is a behaviour he reserves for brownies. However, I think they are a successful gluten-free, nut-free, sugar-free concoction. So, yay.

Try 'em and let me know what your opinion is!

ingredients:

2 tbsp extra virgin coconut oil
2 tbsp warm water
1/2 tbsp apple cider vinegar
2 tbsp coconut nectar
1 egg

3/8 tsp sea salt
1/2 tsp ceylon cinnamon
1/2 tsp saigon cinnamon
1/2 tsp korintje cinnamon
(or you can just use 1 1/2 tsp of cinnamon)
black pepper
1 tsp ground vanilla
1/4 - 1/2 tsp wildcrafted ground stevia leaf

1/4 cup hemp seeds (sans shell)
1/2 cup flax meal
2 tbsp chia seeds

1/4 tsp baking soda
3/4 cups shredded coconut


directions:

preheat the oven to 345

1. combine the coconut oil with the warm water to melt it
2. add the coconut nectar and apple cider vinegar
3. add the eggs whenever the mixture is cool enough
4. add the cinnamons, vanilla, black pepper, stevia, and sea salt
5. add the hemp seeds, flax meal, and chia seeds
6. stir in the baking soda
7. mix in the shredded coconut
8. put by teaspoon onto a lined baking sheet and flatten with a fork
9. bake at 345 for 18 minutes

Makes approx 2 dozen cookies. Allow them to cool fully, then store in an airtight container in the fridge.

Saturday Morning with Friends Apple Muffins -- Gluten-free, dairy-free, sugar-free

This hearty little muffin is neither graceful nor delicate. However, it is studded with apple and raisins, has lots of blood sugar stabilizing chia, and is a perfect rainy Saturday morning tea muffin. The cunning combination of flavours creates a satisfying and delicious treat.

A friend of mine yesterday was telling me about her daughter who has type 1 diabetes. I find it rather maddening that type 1 diabetes and type 2 diabetes are both called diabetes, because they are not the same thing.

She was telling me that in type 1 diabetes, the body attacks and destroys its own islet (insulin producing) cells in the pancreas. Type 1 diabetics need to take insulin, but they also need to eat in a way that keeps their blood sugar levels as stable as possible, to prevent damage to the body caused by too high or too low blood sugar levels.

I am not diabetic, I can't relate to the challenges that type 1 diabetes must pose. But, I am sensitive to the effects of sugar and carbs on my body. If I eat a piece of bread, even if it is whole grain, without protein of some kind, I can feel my heart racing, and I can get a headache, much the same way as I would if I eat sugar (for example in the form of chocolate) on an empty stomach. I like to try to combine any sweets with protein and fat, with seeds and nuts etc. This way, there are no blood sugar spikes, no racing heart, no nausea and headache.

These muffins are nicely sweet, with their scant coconut sugar, their raisins and apples, but the effects of these sweets are carefully mitigated by the pecan, almond, coconut, and flax, and wonderfully stabilized by the cinnamon and (especially) the chia. But it is still a yummy baked good. Because sometimes you need a yummy baked good with your tea.

ingredients:

3 tbsp extra virgin coconut oil
1 1/2 cup water
6 tbsp coconut sugar
3 eggs
1 1/2 tbsp apple cider vinegar

1 1/2 tbsp cinnamon
1 1/2 tsp vanilla
3/4 tsp sea salt
1 1/2 tsp ceylon cinnamon
black pepper

3 tbsp chia seeds
6 tbsp flax meal
1 1/2 cup pecan meal
3/4 cup almond meal

1/2 tsp baking soda
3 tbsp coconut flour

2 cup diced apple
1/2 cup raisins

24 very very thin apple slices
coconut sugar


directions:

preheat the oven to 345

1. combine the coconut oil and warm water to melt it
2. add in the coconut sugar and apple cider vinegar
3. beat in the eggs when the mixture is cool enough
4. add the spices
5. add the flax meal and chia seeds
6. add the pecan meal and almond meal
7. add the baking soda
8. add the coconut flour
9. stir in the diced apple
10. add the raisins
11. scoop the mixture into 24 prepared muffin cups
12. top each muffin cup with a very thin apple slice and a sprinkle of coconut sugar
13. bake at 345 for 35 minutes in the upper half of the oven

Make sure you make enough, because when you put these out, your friends will sneakily eat them all by distracting you. "Look over there! Really. There really is an elephant outside your window. No, seriously. I'm not just trying to distract you! Hurry!" When you look, they will invariably pop the last muffin in their mouth, and then you will glance back after not seeing an elephant, and realize, once again, you've been had for a sucker.

Gluten Free Maple Coffee Cake Baby Cakes

I decided to revamp one of our favourites. This coffee cake has no dairy, no gluten, and no agave. Instead, it has almond and coconut flours, and is sweetened with a little maple syrup. Not being a big maple syrup fan myself, I'm not convinced this is an improvement. ;) However, if you like maple, then this lightly maple flavoured cake might well be for you. It is a dairy free and gluten-free confection, and the stultifying powers of the coconut flour are mitigated by the charm of vanilla and sass of cinnamon. A teensy bit of apple cider vinegar helps hit that high note, allowing the flavours to all balance beautifully. And of course the moistness engendered by the coconut flour allows you to enjoy these cakes for days and days and days and days ... provided, of course, that they last that long. Lots of protein means this snack keeps blood sugar stable, and is pretty good even for the sugar sensitive.

Mangia!

ingredients:

2 tbsp extra virgin coconut oil

3/4 cup warm water

1/4 cup maple syrup

1/2 tbsp apple cider vinegar

2 eggs

1 1/2 tsp ground vanilla bean (or 1 tbsp extract)

1/2 tsp sea salt

1 tsp ceylon cinnamon

1 tsp cinnamon

1/2 tsp ginger

black pepper (not too much, and freshly ground)

1 cup almond flour

1/4 tsp baking soda

1/4 cup coconut flour

1/4 cup organic thompson raisins

1/4 cup chopped pecans

** and coconut sugar and cinnamon to sprinkle on top **

directions:

preheat the oven to 345

1. combine the water and coconut oil to melt the oil

2. add the maple syrup and vinegar

3. add the eggs

4. add the salt, vanilla, pepper, ginger, and cinnamons

5. add the almond flour

6. add the baking soda

7. add the coconut flour

8. add the raisins and pecans

9. scoop into prepared muffin cups, and sprinkle a little cinnamon and coconut sugar on top of each one

10. bake at 345 for 35 minutes in the upper half of the oven

11. makes 12 muffins, so make sure you share them with maple lovers

Oatmeal Raisin Cookies -- dairy free, sugar free, high protein

Elaine was waxing poetic about her love for pecan meal, so I was reminded of the oatmeal cookies I used to make that involved dates and pecan meal. Pecan meal and dates together do lovely things that put me in mind of brown sugar. Yes, alchemy afoot. These cookies use good things like ground nuts and coconut flour, some spelt flakes, chewy raisins, sweet spicy cinnamons, and fragrant ground vanilla. There is no cane sugar, although there is a little coconut sugar, which won't elevate blood sugar levels, to sweeten along with the dates and raisins.

The flavour is complex and yet homey, with a lot of the traditional oatmeal cookie about it. However, the ingredients elevate it to a health food, and make it a reasonable, high energy snack.

My three year old is crazy about these, and I myself find them seriously yummy. I'm not sure my husband would sit in the dark with a glass of milk and eat them by the dozen, but he does like them, too.

They are not gluten free because of the spelt flakes, but they are an updated twist on an old favourite. If you prefer oat flakes to spelt flakes, you can certainly use those. Or, you can try any other type of flaked grain you please, if you have a preference. I like spelt because of the texture, but pretty much any flaked grain will work here. To be honest, I used spelt flakes because we'd run out of oat flakes  ... I guess that just proves that I am an opportunistic cook.

ingredients:

2 tbsp extra virgin coconut oil

1/2 cup warm water

1/4 cup pitted honey dates

1/2 tbsp apple cider vinegar

1 egg

6 tbsp coconut sugar

1/2 tsp ground vanilla

1 tsp ceylon cinnamon

1 tsp cinnamon

1 tsp sea salt

2 tbsp flax meal

1/2 cup pecan meal

1/2 cup blanched almond meal

1 cup spelt flakes (or large oat flakes or whatever flakes you fancy)

1/4 tsp baking soda

2 tbsp coconut flour

1/2 cup thompson raisins 

directions:

preheat your oven to 345

1. soak the dates in the warm water for 10 minutes, and then puree (I use a stick blender, but you can also use a food processor)

2. melt the coconut oil in the warm date puree

3. mix in your coconut sugar, your vinegar, and your egg

4. sitr in your cinnamon, vanilla, and sea salt

5. add the flax, pecan, and almond meal

6. mix in your spelt flakes and your baking soda

7. mix in your coconut flour

8. add the raisins

9. place spoonfuls on a lined baking sheet, and flatten with a wet fork

10. bake at 345 for 20 minutes

makes about 2 dozen (fairly large) cookies

yum!

Banana Muffins -- Gluten-free, moist, and very banana-y

We didn't manage to get through the bananas from our organic box before they were far too ripe for even the staunchest banana eaters in our house to tackle them. Over ripe bananas are the harbinger of banana muffins around here, so I knew the time had come for me to put our politically correct fruit to the test and come up with a gluten-free treat.

You may recall from my banana pecan muffin recipe that I have a predilection for lightly mashed bananas instead of pureed bananas. Now, if you are operating from frozen, you'll pretty much need to go with the puree or the utter mash. However, if you are using bananas that are "flecked with brown and have a golden hue" as the old Chiquita song goes (you know, when the skin has become super thin, and they are very very sweet?), you can lightly mash them to a chunky consistency using a dinner fork. The difference for me is the resulting texture of the finished muffin. A lightly mashed banana results in a lighter, fluffier muffin in my experience. As I recall the banana cake of my childhood, I can still feel it like a rock in my stomach ... However, I have also cooked with bananas from frozen, because it may not always be the right time to bake just because your bananas' biological clock has spoken.

Thanks to the coconut flour in these muffins, they will not be dry. In fact, they will stay wonderfully moist for days if not weeks. The coconut sugar was sort of an after-thought, not motivated by the need for sweetness so much as a desire to add to the depth of flavour. Coconut sugar adds a little darkness, the lemon juice a little brightness, the banana sort of a middle tone. Coconut flour has a bit of a stultifying effect on flavours, so the flavour balancing act is even more important than usual (and it's always very important). I might try a tbsp of carob powder next time, perhaps instead of the coconut sugar, but the flavour of these muffins is very pleasant the way they are, and will go over well with banana lovers. My three year old gives them the pre-schooler seal of approval -- which basically means stuffing them into his mouth and making as much of a mess as possible, then asking for more while his mouth is still full.


ingredients:

1/4 cup extra virgin coconut oil
1 cup warm water
2 tbsp lemon juice
2 xl eggs, lightly beaten
2 cups lightly mashed bananas (about 4)
1/4 cup coconut sugar (sort of optional)

2 tsp ground vanilla bean (or 1 tbsp vanilla extract)
2 tsp ceylon cinnamon
1 tsp regular ground cinnamon
3/4 tsp sea salt
a little freshly ground black pepper

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

optional -- some good quality chocolate morsels for the chocolate monkey lover ...


directions:

preheat the oven to 345

1. combine the warm water and coconut oil to melt the coconut oil
2. add the lemon juice and mashed banana
3. add the egg and coconut sugar
4. add the vanilla and cinnamon
5. add the salt and pepper
6. add the almond flour then the baking soda
7. finally add the coconut flour
8. if using, throw in 1/2 - 3/4 cup of chocolate morsels
9. scoop into 24 lined prepare baking cups
10. bake at 345 for 45 minutes

Raisin, Flax, and Chia Muffins -- Vegan, Sugar-free, dairy-free, egg-free

I was in the mood for some freshly baked muffins this morning. I didn't want anything sweet. I wanted something that would sit well in the tummy, and taste great with a cup of tea. These muffins fit the bill perfects. The raisins give a little sweetness, but the muffin itself has a yummy nutty and seedy taste to it. the texture is pleasing and moist, and the nutritional content is sky high. So far they've been given the thumbs up by a 1 year old, a 3 year old, and three adults.

ingredients:

1/4 cup extra virgin coconut oil

1 1/2 cups warm water

1 tbsp apple cider vinegar

2 tsp egg replacer + 1/2 cup water, combined

1 1/2 tsp sea salt

2 tsp ceylon cinnamon

2 tsp ground vanilla

a touch of black pepper

1/2 cup ground flax seed

1/4 cup whole chia seed

2 cups almond flour (JK gourmet)

1/2 tsp baking soda

1 cup kamut flour (finely ground kamut pastry flour for texture)

1/2 - 3/4 cup organic thompson raisins

directions:

preheat the oven to 345

1. pour the warm water over the coconut oil, allowing it to melt

2. add in the apple cider vinegar, sea sal,t and spices

3. when the water and coconut oil mixture has cooled down, stir in the egg replacer and water

4. add the flax seed and chia seed

5. stir in the almond flour

6. add the baking soda and stir well

7. fold in the kamut flour gently, stirring until just combined

8. add the raisins and fold in gently

9. scoop the thick batter into 24 prepared muffin cups

10. bake at 345 for 30 minutes

Knock your socks off Lemon Cakes -- Nut free, Dairy free, Cane Sugar free

I needed something that had no nuts in it, because sometimes people walk into my nut-filled world of cooking who are nut intolerant, sensitive, or allergic. I decided to harness the power of lemon for these little cakes. The tricky thing about lemon is to manage to layer the flavours, so that the bright notes of lemony and sweet balance each other, and are also supported by an infrastructure of flavours so that the over all taste isn't just one note, but is a fully rounded flavour that harmonizes with and celebrates the lemon, showing it off, bringing out the best in it, and making it fully structured enough to stand fully on its own. That is how my brain works when it comes to cooking. You probably wish I hadn't just given you that little insight.

Anyway, here is my recipe for intensely lemony Lemon Cakes.

ingredients:

3/4 cups freshly squeeze organic lemon juice
1 1/4 cup hot water
1/4 cup coconut oil
1/2 cup coconut sugar
1/2 cup coconut nectar
2 organic eggs, xl
2 tbsp xylitol (optional)

1/2 tsp ground vanilla
1/2 tsp ceylon cinnamon
1/2 tsp ground ginger
1 tsp sea salt
1/2 tsp baking soda
2 1/2 cup kamut pastry flour

2 tbsp zest of organic lemons

extra zest and coconut sugar for sprinkling on top


directions:

preheat the oven to 345

1. zest your lemons
2. squeeze enough lemons to get approx 3/4 cup lemon juice
3. add enough hot water to the lemon juice to get 2 cups of liquid
4. add the coconut oil and let it melt
5. add the coconut nectar, coconut sugar, and xylitol
6. add the cinnamon, ginger, vanilla, and sea salt
7. add the baking soda
8. add the kamut flour
9. pour the batter into prepared muffin cups
10. top the cakes with a sprinkling of lemon zest and coconut sugar
11. bake at 345 for 30 minutes