In the event that you have tried my lemon curd http://priscillajohnsonntc.com/index.php/2016/09/09/honey-sweetened-lemon-curd/and find yourself wanting a more portable lemon treat, I give to you, the Lemon Bar. This recipe involves cooking the crust first to a light brown, letting it cool, then adding the filling and cooking it again. The bar itself has just the right amount of sweetness to lemon, making the citrus taste and smell stand out. The crust adds a bit of contrast, without being dry or really crumbly. Leftover lemon bars can be stored in the freezer for a refreshing hot weather treat.
Note: You need to have at least 4 large lemons on hand for this recipe, just to make sure you can get enough fresh lemon juice and lemon zest.
- For the crust
- 1 cup butter, room temperature
- ½ cup powdered coconut sugar
- 2 cups Bob’s Red Mill 1 to 1 Baking Flour
- For the filling
- 6 large free-range eggs, room temperature
- 1 cup raw honey (you can use less or more honey to sweeten this recipe to your taste)
- 2 tablespoons lemon zest
- 1 cup fresh lemon juice
- 1 cup Bob’s Red Mill 1 to 1 Baking Flour
- Preheat the oven to 350 F. Grease a 9 x 13 inch baking pan. To make the crust, beat together the butter and powdered coconut sugar until fluffy. Gently stir in the flour just until combined. Press the dough into the bottom of the 9 x 13 inch pan. Bake at 350 F for 16-18 minutes or until lightly browned. Let cool completely.
- Meanwhile, to make the filling, whisk together the eggs, honey, lemon zest, lemon juice and flour. Pour over the cooled crust. Bake at 350 F for 30-35 minutes or until the filling is set. Let cool. Store in the refrigerator.
- Credit for the original recipe goes to Mallory over at chocolatewithgrace.com.
Mmmm, French Buttercream Frosting aka, world’s best frosting-in my opinion. While regular Buttercream frosting is nice and very possible with nutritive sweetners, French Buttercream takes things to a whole other level of richness. To give you a comparison, Swiss Meringue Buttercream uses egg whites while French Buttercream uses egg yolks. Be sure to use fresh free-range egg yolks for the best outcome. Also, a stand mixer is definitely the best choice for making this recipe. A hand mixer can be used but it will require you to hold the mixer in one hand and drizzle the syrup in with the other. Just a fair warning.
Here’s pictures of the French Buttercream on my Gluten-free White Cakehttp://priscillajohnsonntc.com/index.php/2016/09/08/gluten-free-white-cake/
- 1 cup (2 sticks) unsalted butter
- 2/3 cup coconut sugar
- 3 tablespoons water
- 5 large free-range egg yolks
- Pinch of salt
- 1 teaspoon of pure vanilla extract
- Prep the butter. Unwrap the butter and cut it into large pieces, about 8 per stick. Leave on counter. If your kitchen is particularly cool, you may want to do this about 15 minutes ahead of time. (If your butter is frozen, thaw in the fridge overnight before using.)
- Make the syrup. Combine the sugar and water in the small saucepan and place on the stove over a medium flame.
- Beat the yolks. While the syrup is coming up to temperature, add the yolks and pinch of salt to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until pale and thick.
- Add the syrup. When the syrup reaches the softball stage (238°F) remove from heat. With the mixer on low speed, slowly add the syrup to the yolks to avoid splattering the syrup on the beaters. Stop pouring every 10 seconds or so and increase the speed to high, then switch it to low and drizzle in more syrup. Do this until all the syrup is incorporated.
- 5. Beat until cool. After all the syrup has been incorporated, beat on high speed until the mixture has cooled to room temperature. This can take about 10 minutes.
- Add the butter. When the mixture and the bowl no longer feel warm, switch to the paddle attachment and start adding the butter one cube at a time, mixing well in-between each addition.
- Add vanilla. Add the vanilla (or other flavouring) and continue to beat until the buttercream is smooth and slightly stiff.
- This recipe was adapted from the original recipe by Dana over at www.thekitchn.com.
- *If you want you can experiment with other flavourings that work well with coconut sugar’s slight caramel taste. I personally like vanilla best but I can image that hazelnut, almond or coffee would also taste good.
- For chocolate buttercream: Melt 1 cup of semi or bittersweet chocolate chips (I like Krisda) in 2 tablespoons of hot coffee or brandy. Stir to combine and cool to room temperature. Add to the buttercream and beat well.
Most recipes I see for gluten-free cakes are usually either chocolate or made with almond flour. So imagine my joy when I found out that Katja over at savorylotus.com had created a wonderful, not too dense, white cake. I tweaked the original recipe by using heavy whipping cream instead of coconut milk, since I normally have it on hand. I would also suggest adding additional flavourings to this cake to switch it up. Almond, rose water, orange or even a bit of lemon would all work great.
P.S. Adding the whipped egg whites is the most critical part as that is what gives the cake air.
The frosting I used on this cake is my Silky French Buttercream http://priscillajohnsonntc.com/index.php/2016/10/01/silky-french-buttercream/ and I am pleased to say that not only does it look amazing, it also tastes great!
- ½ cup coconut flour
- ½ tsp baking soda
- ¼ tsp unrefined salt
- 3 free-range eggs
- ½ cup of ghee or coconut oil, melted
- ¼ cup heavy whipping cream
- ⅓ cup real maple syrup or honey
- 2 tsp vanilla extract
- 2 egg whites
- ghee or coconut oil for oiling pan
- Preheat oven to 350'F. Oil a 9" round cake pan and line bottom of pan with unbleached parchment paper cut into circle to fit the bottom.
- In a large bowl, sift together coconut flour, baking soda, and salt. Set aside.
- In another bowl, whisk together 3 eggs, fat of choice, heavy whipping cream, maple syrup/honey, and vanilla until foamy.
- Add wet to dry and mix well to combine.
- In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter.
- Bake for 28-30 minutes, until toothpick inserted into center comes out clean and cake is golden.
- I slightly adapted this recipe from Katja's over at savorylotus.com. All credit for the original recipe goes to her.
- NOTE: There is fine art to whipping and folding egg whites. It is helpful if you use a VERY clean bowl, make sure that no egg yolk gets into the whites, and use room temperature eggs.
- To get the most accurate measurement for your coconut oil, melt the oil first and then measure it out. I found it also makes measuring a little easier.
For all those who love caramels, I present to you, the French version. Pots de creme is a cross between a pudding and a custard, and an amazing way to serve a variety of flavours in a rich, creamy treat. The sea salt and caramel go together better than peanut butter and jam. Prendre plaisir!
- 6 large free-range egg yolks
- 3/4 cup coconut sugar
- 2 cups heavy cream (or 1 1/2 cups heavy cream and 1/2 cup whole milk)
- 1/2 tsp pure vanilla extract
- sea salt for garnish
- Set oven to 325F
- Whisk the egg yolks in a small bowl until well blended. Set aside.
- In a heavy bottomed sauce pan combine the coconut sugar and 1/2 cup water and stir to combine. Begin heating it and stir just to dissolve the sugar. Turn up the heat and boil the mixture WITHOUT STIRRING. Continue boiling on medium high heat for 10 minutes, until the sugar syrup starts to brown. (I have found that 10 minutes is the perfect time to get a lot of flavour). The browner the syrup gets, the more flavor you will have in your finished custard, but be extra careful not to let it burn.
- When the syrup is nice and brown, whisk in the cream (be careful, it will spurt) and continue to stir while you lower the heat to medium. The caramel with be hardened at first and will dissolve as the cream heats. Stir just until all the bits of caramel are dissolved.
- Slowly drizzle the cream mixture into the egg yolks, whisking as you drizzle. Continue until all the cream has been incorporated into the eggs and is smooth. Stir in the vanilla extract.
- Pour the mixture into 6 small oven safe glasses.
- Set the glasses in a baking dish and pour hot water into the dish to come up about an inch or two.
- Bake for about 30-40 minutes, until the custards are set on the edges, but still a little wobbly in the center. If your custards are still really lose and liquid-like after 30 minutes of cooking, try turning the temperature up to 335 degrees Fahrenheit, and then cook until it is set.
- Take pots de creme pots out of the oven, out of the water bath and place on a cooling rack. Let them cool then refrigerate until chilled.
- Serve with a sprinkle of sea salt.
- I adapted this recipe from Sue's adaptation over at www.theviewfromgreatisland.com. The original recipe comes from the cookbook Gluten-Free Baking by Kristine Kidd.
A fruit fool is a traditional British dessert. According to Wikipedia, “Traditionally, fruit fool is made by folding pureed stewed fruit (classically gooseberries) into sweet custard. Modern fool recipes often skip the traditional custard and use whipped cream.” In my version, I will be making my own custard and then folding it into the whipped cream. I will also be using the Lemon Curd recipe http://priscillajohnsonntc.com/index.php/2016/09/09/honey-sweetened-lemon-curd/and a blueberry compote instead of stewed fruit.
- 2 free-range egg yolks room temperature
- 2 tsps arrowroot flour
- 2 cups heavy whipping cream-separated and chilled
- 3 tbsp of coconut sugar + 1 tbsp divided
- 1 cup of fresh blueberries, plus extra for serving
- 1 batch of Lemon Curd http://priscillajohnsonntc.com/index.php/2016/09/05/honey-sweetened-lemon-curd/
- Make the lemon curd. http://priscillajohnsonntc.com/index.php/2016/09/05/honey-sweetened-lemon-curd/. Chill the lemon curd until it is completely cold, about 1 hour.
- Make the custard. In a bowl whisk together the egg yolks, arrowroot flour and coconut sugar until well combined. In a saucepan gently heat 1 cup of heavy cream until warm (not hot!), remove from the heat and add the cream to the egg mixture. Tip it back into the saucepan and whisk constantly until boiling. Take off the heat and whisk until the custard is thick enough to coat the back of a spoon (if mixture isn't thickening, gently heat again). Allow custard to cool before placing in the fridge and cooling thoroughly.
- Place 1 cup of blueberries and 1 tbsp of coconut sugar in a small saucepan. Cover over medium heat, gently mashing, watching as it thickens. The longer you cook the blueberries down, the thicker of a compote you will have. I recommend 10 minutes but, assess the consistency of the blueberry mixture for yourself. After you have cooked the compote to the thickness of your choosing, remove it from the heat and cool it completely before using.
- Whip the remaining 1 cup of chilled cream to soft peaks. Fold 1/4 cup of the custard and 1/2 of the lemon curd into the cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.
- This recipe was adapted from two original recipes from two other lady bakers. All credit goes to Yvonne Rupert over at www.seriouseats.com and Jody Allen over at www.stayathomemum.com
One thing about cutting out refined flours, and gluten, is that it’s hard to find recipes for certain baked goods. This is especially distressing when you have a jar of thick, yummy, English Double Devon cream and you have nothing to spread it on.
But, I found out that I could transform a regular English scones recipe into a gluten-free one. All it takes is subbing in coconut sugar, Bob’s Red Mill Baking 1 to 1 flour, and making my own buttermilk. Please use this link for DIY Buttermilk if you don’t have any on hand http://www.ambitiouskitchen.com/2014/09/how-to-make-homemade-buttermilk/
The fruit of my efforts was lovely gluten-free scones that aren’t super dense, and while they may not have a flaky exterior, are still light. Note: It’s best to warm these scones up before serving. They also taste great with lemon curd http://priscillajohnsonntc.com/index.php/2016/09/09/honey-sweetened-lemon-curd/
- 2 large free-range eggs, at room temperature
- ½ cup (120ml) buttermilk, at room temperature
- ½ cup (120ml) whole milk, at room temperature
- 3 ½ cups (435gr) Bob’s Red Mill 1to1 Baking Flour (or, use the gluten-free baking flour of your choice)
- 1/3 cup (65gr) coconut sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1/3 cup (75gr) unsalted butter, softened and cut into small pieces
- Preheat the oven to 450°F (230°C). Line the baking sheet with parchment paper or just use a teflon baking sheet.
- In a medium bowl, beat the eggs, buttercream and milk. Set aside about 2 tbsps of mixture.
- In a mixing bowl with the paddle attachment, mix together gluten-free baking flour, coconut sugar, baking powder and salt. Add the butter and mix until nice and smooth.
- Add egg mixture and mix until just combined. Transport the dough onto a well-floured surface.
- With a floured hand, knead the dough to smooth out the surface and flatten it into 1-inch thick disk. Using 2-inch round cookie cutter, cut out as many scones as you can.
- Use up the remaining dough by repeating step #5.
- Arrange the scones on the prepared baking sheet, brush on the reserved egg mixture on each scone and bake for 10-12 minutes, or until golden brown. Allow the scones to cool for 10 minutes. Serve warm or at room temperature with English Double Devon cream and jam.
- Credit for the original scones recipe goes to Shinee over at sweetandsavorybyshinee.com.
Lemon curd is one of the easiest treats to make and a personal favourite of mine. Here’s why:
1. It looks like pure edible sunshine
2. You can put it on any number of things, biscuits, cookies, or whipped cream
3. You can also use it as a filling for tarts, or put in between two cookies, freeze, and you have a frozen lemon cookie sandwich.
4. Freeze the lemon curd and then immediately serve as lemon sherbet ice cream-without the need for an ice cream maker!!
So, without further ado, here’s the recipe for lemony goodness! (With demonstration pictures)
- 3 large eggs
- 3 large egg yolks
- 1/2 cup raw honey
- zest of one lemon (be sure to zest the lemon before you juice it)
- 1/2 cup lemon juice (this MUST be freshly squeezed lemon juice to give it that vibrant and fresh taste. Store bought lemon juice CANNOT be substituted.)
- pinch of salt
- 2 sticks (8 oz) unsalted butter, cut into small pieces, and fridge chilled. (I do not use the full amount of butter but it’s up to your personal preference.)
- Gather all your ingredients.
- Fill a medium pot with a couple inches of water. Bring to a boil. We are going to be improvising a double boiler.
- Put the eggs, egg yolks, raw honey, lemon zest, lemon juice and salt into a large metal bowl. (Keep the butter chilling in the fridge).
- Whisk all the ingredients in the bowl together until they are incorporated.
- Set the bowl over the pot of boiling water.
- Whisk fast and briskly. You must whisk the entire time the bowl is over the water. Keep the mixture moving, so the eggs don’t get a chance to scramble.
- After about 5 minutes, it starts to get frothy. (You can use a tea towel to hold onto the side of the bowl with one hand and keep it still. I find that I need this.)
- Keep on whisking. After about 5 more minutes, the mixture turns into a creamy consistency. Whisk for another couple minutes to thicken it up.
- Take the bowl off the heat. Take the butter out of the fridge and feed a few handfuls into the bowl. Whisk the butter into the mixture. The leftover heat of the curd will melt the butter. Keep adding handfuls of butter until you have used the recommended amount (or, use a little less if you prefer). If you do still see lumps, return the bowl to overtop the boiling water and whisk briefly until they disappear.
- Pour the finished curd into your fridge safe container or bowl. Wait for it to cool before topping it with a air-tight lid, or applying plastic wrap to its surface. (Note: if you are really picky about your finished product; push the curd through a fine mesh sieve to remove any possibly stray bits of scrambled egg that didn’t cooperate).
- When the curd is cooled enough and sealed, place in the refrigerator. It will firm up a lot more as it cools. You can store it in the fridge for up to 5 days or freeze it for up to a month. To defrost the curd, let the container thaw in the fridge overnight.
- This recipe was adapted from Irina's original recipe over at www.pastrypal.com.