Dish - Fruit is Fast Food

Spotted this on Facebook and had to share.  Taken somewhere in Ontario. 

Gluten Free and Butter Free Lemon Bars

A friend from college brought a batch of delicious lemon bars to our sunset picnic last month. I immediately asked for the recipe because they are one of TDH's favorite desserts. I swapped out the butter for coconut oil and Earth Balance and replaced white flour with fresh quinoa flour and walnuts I grinded up in the Vita-Mix. I also used coconut sugar which is a light brown color and found at Sprouts or Whole Foods. The finished product was flatter than the typical lemon bars but they were still delicious! TDH realized I changed the recipe as I handed him one, so it took a bit of coaxing but he's already asking for another batch.

Gluten Free and Butter Free Lemon Bars

Ingredients

1/4 c coconut oil

3/4 c Earth Balance

1/2 c coconut sugar

1 1/4 c quinoa flour

3/4 c ground walnuts

4 eggs

1 c unbleached sugar

1/2 c coconut sugar

1/4 c quinoa flour

2 lemons, juiced and zested

1. Preheat oven to 350* F (175* C).

2. Make your own quinoa flour by grinding uncooked quinoa in a Vita-mix or coffee grinder. Do the same for the walnuts.

3. In a medium bowl, blend together butter, coconut oil, 1 1/4 cups quinoa flour, 3/4 cup ground walnuts and 1/2 cup coconut sugar.

4. Press mixture into the bottom of an ungreased 9x13" pan.

5. Bake for 15-20 minutes or until firm and golden.

6. While the crust is baking in another bowl whisk together 1 cup sugar, 1/2 cup coconut sugar and 1/4 cup flour. Add eggs, lemon juice and zest.

7. Pour liquid mixture over crust and bake for another 18-20 minutes at 350* F. The bars will firm up as they cool.

8. Cut, serve or freeze half the pan in a glass container, laying parchment paper between each layer.

Video Friday - Beet Cake

Get whisked away this week with a gorgeous video from the husband and wife team behind Tiger in a Jar.

Someone has a sweet tooth

Lagkagehuset Bakery, Copenhagen, Denmark

I admit, I love sweets.  In high school I thought a package of gummi bears was a meal.  My grandma's nickname is Sugar, I've never heard my dad call her anything else.  Can a sweet tooth be hereditary?  

When my sister and I visited Copenhagen earlier this year we were told to stop by this bakery.  We walked away with a few items because,
1. Everything looked so good we couldn't decide on one thing to order. 
and
2. It was terrifying to order.  Imagine trying to order at Bay Cities at lunchtime in another language.  MADNESS!

A few more pictures to make you even more hungry for that afternoon snack. 

Healthy Thanksgiving Options

Still don't know what to make for the Holidays?  Some of my go-to's and on the to-do list recipes:
* Spicy Brussel Sprouts with Mint
* Tempeh and Eggplant
* Italian Indian Squash
* Raw Egg Nog
* Gluten Free Almond Cookies
* Butternut Squash & Hazelnut Bouchons with Toasted Nutmeg Ice Cream
* Thyme, Sage and Parmesan Biscuits 

Enjoy the weekend! 

Thank you - Up her Sleeve

I was traveling most of the day last Friday on itty bitty planes with single seat rows and just tall enough ceilings to stand hunched over if you were over 5'8".  I didn't know they still made planes that small!  I was also surprised to see my blog featured over at Up Her Sleeve.  Jenn is behind this new gem with a clean and classy layout and outlook on life.  She's also a mom to the most adorable boy in the world, has a killer job and a sassy haircut.  She was recently taken off the market but once you read this you will fall in love with her too.  Thanks for the love Jenn, happy to help you escape!

check out the full story here

Gluten Free Almond Orange Ricotta Cookies

I like my cookies with surprises and a lot of crunch.  Regular chocolate chip cookies are my WORST NIGHTMARE, I despise making them.  I noticed how much ya'll love the Gluten Free Almond Cookies I posted awhile back so I searched the fridge this weekend, found half a container of ricotta cheese begging for attention and scoured the internet for inspiration.  Two Peas and Their Pod had a white flour recipe that caught my eye.  After the tweaks and gluten free substitutes I am pleased to give you a fluffy, gluten free masterpiece with a BITE!

Ingredients

1/4 c almond flour

1 c Bob's Red Mill All Purpose Gluten Free flour
3/4 tsp teaspoon Gluten Free baking powder

1/2 tsp salt
1/4 c unsalted butter, softened

1 c UNBLEACHED granulated sugar (I mixed turbinado and fine)
1 large egg
1 c ricotta cheese

2 tbs fresh orange juice
1 tbs almond extract 

1/4 c cacao nibs (gives it the crunch! chopped up dark chocolate pieces will work fine as well.)

Directions  

1. Preheat the oven to 375 degrees F.  Line a large baking sheet with parchment paper. 

2. In a bowl combine the flour, baking powder, and salt. Sift until ingredients are combined.

3. In another bowl, combine butter and the sugar. Beat until light and fluffy, about 3 minutes. Add the egg, beat again. Add the ricotta cheese, orange juice, and almond extract.  Beat to combine.

4. Stir in the dry ingredients.  Fold in the cacao nibs.  

5. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 9-11 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.  

* They will stick together so if you want to store or hide them from your greedy friends/spouses/other halves, lay a piece of parchment paper between each layer.

before

after

Get your Mint Chip Fix

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Carolina Herrera

Lela Rose

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All photos from Style.com