Lucious Lemon Desserts

Lemon Friands

1 cup Blanched Almond Meal

5 Egg Whites

1 Tbsp Lemon Zest

1 2/3 cup Icing Sugar

3/4 cup Gluten Free Flour Blend

1/2 tsp Baking Powder

1/2 cup Butter, melted

Preheat oven to 325 degrees. Add all ingredients to a large bowl and whisk to combine. Grease 12 regular cup muffin tin or 24 mini cup muffin tin with butter and fill each. Bake for 20 mins if you use the mini or 30 mins if you use the regular muffin tin. Remove from pan to a wire rack and let cool.

Lemon Curd Sandwich Cookies

Cookies:

1 egg

3/4 cup Creamy Cashew Butter

1/4 cup Raw Honey

1 tsp pure Vanilla Extract

2 tsp Lemon Juice

1 cup Balanced Almond Flour

1/4 cup Coconut Flour

1/2 tsp Baking Soda

Pinch of Sea Salt

Preheat oven to 350 degrees. In a large bowl combine egg, honey, lemon juice, vanilla and cashew butter. in a small bowl, combine almond flour, coconut flour, baking soda and salt. Stir until well combined. Add dry ingredients to wet ingredients and stir well. Roll into 20 balls and flatten onto parchment lined cookie sheets. Flatten to 1/4 inch thick with a fork. Bake for 7-9 mins until lightly golden. Set aside to cool. Use lemon curd recipe below for filling for cookies or you can use a 50/50 combination of the meringue frosting and lemon curd.

Lemon Tart

GF Cookie Crust

1 cup Coconut Flour
1/2cup Ghee or Coconut Oil at room temp
4 1/2 Tbsp Maple Syrup or Honey
Scant 1/2 tsp Sea Salt

Preheat oven to 350 degrees. Place the coconut flour and salt in a mixing bowl and whisk together. Add the maple syrup and stir in until the mixture becomes crumbly. Add the coconut oil/Ghee to the mixture and work into flour with a spoon or rubber spatula until the dough forms and there are no pieces of coconut oil/ghee remaining. Press dough ball into tart pan with removable bottom. This may take some time-be patient and use the tips of your fingers to press the dough across the pan and up the sides. Place the tart on a baking sheet. Bake the tart shell in the preheated oven for 8-10 mins, or until the crust is lightly golden brown. Remove the tart from the oven and set aside.

Lemon Curd

3 Eggs
4 Egg Yolks
1/2 cup Fresh Meyer Lemon Juice
4 Tbsp Ghee, cut into small pieces
2 Tbsp Coconut Milk, canned full fat
1/2 cup Honey
1/4 tsp Sea Salt

In a saucepan, whisk together eggs, egg yolks, honey, lemon juice and salt until smooth and fully combined. Heat to medium high, whisking constantly. While still whisking, add ghee and whisk until mixture thickens and begins to bubble, about 4-5 mins. Remove from heat and whisk in the coconut milk. Pour into the cooked tart shell. Place tart back in the oven for an additional 4-5 mins to set the filling, removing before the crust gets too dark (watch closely as coconut flour browns quickly). Remove and let cool to room temp. Refrigerate until cold.

Meringue Frosting

1/2 cup Honey
2 Egg Whites
1/4 tsp Sea Salt
1/2 tsp real Vanilla Extract


Heat honey over medium heat 5-10 mins until it bubbles and darkens. Meanwhile, separate 2 eggs, being very careful not to get any yolks in the whites. Add salt to egg whites. In a stand mixer with a whisk attachment or using a handheld mixer with a helper holding the bowl steady, add the two egg whites mixture. Start mixing on medium. When egg whites start to froth, turn mixer to high. When you turn the mixer to high, start adding the hot honey in a thin steady stream, taking about 1 min to pour it all in. Continue mixing on high until fluffy and thickens and mixture cools to touch about 2-3 mins. Add the vanilla while mixing. The hot honey cooks the egg whites. With a spatula, add to a piping bag and pipe onto cooled tart. Can be bruleed if you desire.

Cinco de Mayo Celebration - Ole

 

Lime Margueritas

1 1/2 cups Organic Lime Juice
2 Tbsp Honey
1 oz Tequila
1/2 oz Triple Sec
1/4 Lime
Slice of Lime for Garnish

Mix lime juice and honey and stir to dissolve. Add tequila and triple sec. Squeeze in 1/4 lime and garnish with slice of lime. Use less honey if you like your marguerite more tart.

Chicken Mole

2 lbs Chicken pieces, bone in skin removed
1 large can Organic Whole Tomatoes
1 medium Onion, chopped
1/4 cup Creamy Almond Butter
4 cloves Garlic, minced
2 Tbsp Ghee
1 Chipotle Pepper in Adobo
1.5 oz Dark Chocolate (85%)
1 tsp Sea Salt
1/2 tsp ground Black Pepper
2 tsp ground Cumin
1/2 tsp ground Cinnamon
2 tsp Chili Powder
1 Avocado, diced
1 handful of chopped fresh Cilantro

Place a Dutch oven on medium low heat. Add ghee and melt. Add onion and spices and sauté until translucent. Add garlic and sauté for 1 to 2 mins. Add the tomatoes, chipotle pepper, almond butter, dark chocolate and the chicken pieces. Cook on low 2 to 3 hrs or until the chicken is tender and pulls apart easily. You can also put all ingredients into your slow cooker on low for 6 hrs.

Garnish with avocado and cilantro and serve over rice

"Totchos" aka Tater Tot Nachos

1 bag frozen Tater Tots
1 1/2 cups shredded Cheese (3/4 cup cheddar & 3/4 cup jalapeno jack)
1/2 lb lean ground Beef
2 Tbsp Olive Oil
2 tsp ground Cumin
2 tsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Chipotle Powder
Salt & Pepper to Taste
1/4 cup Bacon Bits
1/4 cup Pickled Jalapeno Peppers
1/2 cup sliced Black Olives
1/2 cup Green Onions, chopped
1/2 cup Avocado, diced
1/2 cup Sour Cream or Paleo Mayo
2 Tbsp Frank's Hot Sauce

Preheat oven to 450 degrees. Place frozen tater tots on baking tray and spread out evenly. Bake in oven 25 mins,  stirring halfway through. Meanwhile in a saute pan over medium heat, add olive oil and ground beef. Scramble fry the beef until cooked through. Added spices and cook until fragrant. Set aside. Sprinkle the tater tots with bacon bits and cheeses after 25 mins. Bake until cheese melts. Mix mayo and hot sauce and set aside. Divide tater tots into 4 bowls. Garnish with seasoned beef, pickled jalapenos, black olives, avocado, green onion and then drizzle with sauce.

Mini Mexican Flag Enchiladas

Corn Tortillas
2 Tbsp Olive Oil
1/2 lb lean ground Beef
1/2 medium Onion, chopped
2 tsp ground Cumin
2 tsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Chipotle Powder
Salt & Pepper to Taste
1/2 cup Sour Cream
1/2 cup Tomatillo Salsa
1 cup Medium Tomato Salsa
1 cup shredded Jalapeno Jack Cheese
1/4 cup sliced Black Olives
1/4 cup Green Onion, chopped
1/4 cup fresh Cilantro, chopped


In a saute pan over medium heat, add olive oil. Add onion and saute until translucent. Add Beef and scramble fry until cooked through. Add spices and saute until frangrant. Set aside. Set up an assembly line with all of your filling and topping ingredients with a casserole dish at the end. Preheat oven to 375 degrees. In the middle of each corn tortilla place, spiced beef, olives, tomato salsa, green onion and 2 Tbsp cheese. Place seam side down in the casserole dish. Spoon red salsa on one side of the tortillas and green salsa on the opposite end of each tortilla. Sprinkle with remaining cheese. Bake for 20 mins until filling is hot and cheese has melted. Spoon sour cream down the middle of each tortilla and garnish with cilantro.