Baking with Marty

Baking with a dear friend("Aunt")

healthy desserts

Minnie Mouse spoon

coconut

home made ice cream
sticky fingers

enjoy

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{Dark Chocolate Chocolate Chip & Walnut No-Bake Cookies} by Raia's Recipes-http://www.raiasrecipes.com/2012/11/dark-chocolate-chocolate-chip-walnut-no.html?spref=pi

Free of gluten, grain, eggs, dairy & refined sugar.

3 T. coconut oil
1/3 c. honey
1/2 c. almond or peanut butter
1 t. vanilla (I like to make my own)
2 c. shredded coconut
1/4 c. cocoa powder
1/2 c. chopped dairy-free chocolate or chocolate chips
1/4 c. chopped walnuts

In large saucepan, melt coconut oil, honey, and nut butter over low heat. Stir in remaining ingredients. Scoop tablespoonfuls of dough into balls and place on cookie sheet. Freeze for about 10 minutes, consume. Sore leftovers in a covered container in the freezer.

Lemon Bars by Gutsy-http://www.mygutsy.com/gaps-lemon-bars/

INGREDIENTS:

Crust:

*Due to high requests for a “nut free crust” I have decided to add this crust as a substitute. Please don’t use the garlic powder. Instead add in 2 Tbsp of honey*

1 1/2 cup Blanched Almond Meal Flour

1/2 tsp Celtic Sea Salt®

1-2 Tbsp organic honey or vanilla honey

2 TBS room temp butter or ghee <– coconut oil would work too

1 TBP Vanilla Extract (optional)

Lemon Filling:

1/2 cup Organic Lemon Juice

3 eggs

1/4 cup organic honey

1/4 cup melted butter or ghee <– coconut oil would work too

DIRECTIONS:

1. Heat oven to 350 degrees

2. Grease a 9×9 in baking dish with butter or oil <– I use this glass one.

3. Dust the baking dish with almond flour or coconut flour.

4. (dry) Mix almond flour and salt

5. (dry) Add in butter, vanilla, and honey

6. (dry) Mix these ingredients until you form a nice ball

7. Press your ball of almond dough into the bottom of your prepared pan

8. Bake for 10-15 min until golden brown on top

9. While the crust is baking mix all the lemon filling ingredients in a bowl

10. (wet) Mix the filling ingredients with a whisk or in a blender

11. Take out the almond crust and pour the lemon filling over it

12. Return the baking dish to the oven for 15-20 minutes until edges and top is slightly golden brown (you don’t want your crust to burn, watch it carefully!)

13. Take out the lemon bars and let cool on the counter for 30 min. If you cannot wait another moment you can eat them now (like we did) or put them in the fridge for 2 hours until set (this will make them easier to cut)

14. Eat and savor!

- See more at: http://www.mygutsy.com/gaps-lemon-bars/#sthash.ppBukaYV.dpuf


Lemon Lime Ice Cream- by Real Food. Real Deals

Ingredients:
1¾ cups full-fat coconut milk
Zest of 1 lime
Zest of 1 lemon
¼ cup fresh lime juice
¼ cup fresh lemon juice
⅔ cup maple syrup

1. Chill the coconut milk in the refrigerator for several hours so it’s cold when you mix together the ingredients.
2. Remove the zest from a lime and a lemon with a microplane or other fine zester.  It’s easiest to do this before removing the juice from the fruit.
3. Squeeze the juice out of the lemon and lime.  I use this citrus juicing tool, which removes more juice than an old-fashioned lemon juicer.  You should get about ¼ cup of juice out of the lemon and the lime, but if they’re small you may need to cut into another one to get enough juice.
4. Combine all the ingredients in a large bowl and mix well to combine.
5. If you have an ice cream maker, churn the ingredients according to the manufacturer’s instructions.  I use the KitchenAid ice cream maker attachment.  If you don’t have an ice cream maker, you can simply proceed to the next step.
6. Freeze the mixture in a shallow container for a few hours to solidify.  If your freezer is very cold, this will become rock hard after several hours.  Soften it by placing it in the refrigerator for about 30 minutes before scooping.