Paleo Lemon Bars

Lemon bars are one of my favorite treats. My sister is allergic to chocolate, so when I was growing up we didn't make brownies, we made lemon bars. To me they taste like sunshine. Because of the
almond flour crust, these are actually quite filling, and I may have eaten these for breakfast once or twice 😉

Preheat oven to 350º. Line an 8x8 pan with parchment paper letting the paper hang over the sides for easy removal.

Make the crust by mixing 1 1/2 cup almond flour, 3 Tbsp melted coconut oil, 2 tbsp maple syrup, and a pinch of salt until a dough forms. Press dough into the prepared pan and bake for 15 minutes.

While crust bakes, make the filling by beating together 4 large eggs with a hand or stand mixer until light and frothy (about 4 mintues). Slowly add 1/2 cup melted and slightly cooled coconut oil and 1/3 cup honey. Gently fold in by hand 1/2 cup lemon juice, grated zest of 3 lemons OR 20 drops lemon oil.

When the crust is finished, remove from oven and pour the filling mixture onto the hot crust. Bake for an additional 15 to 25 minutes or until the edges are set and the center is barely jiggly. Let cool completely in the pan and refrigerate.

Best-Ever Banana Bread/Muffins

This recipe is a variation out of a ward cookbook from who-knows-where. My family has been making this banana bread for quite a while. If you can't tell by now, I really like the built in portion control of cupcakes/muffins, so today I made this as muffins and mini muffins to use up some super ripe bananas. My kids love their "cake"/mini muffins. Today I substituted 3/4 cup of agave for the sugar which adds moisture and reduces the sugar load. I always omit the nuts but sometimes do chocolate chips. If your bananas are as ripe as mine were today (black and required minimal mashing) omit the banana flavoring. Enjoy!

Ingredients:
3 very ripe bananas
2 eggs, well beaten
1/2 tsp banana flavoring (optional)
1/2 cup shortening
1 cup sugar or 3/4 cup agave
1 3/4 cup flour (for high altitude >4000 ft. add 1 Tbsp more)
1 tsp baking soda
1/2 tsp salt
1/2 cup broken walnuts and/or chocolate chips (optional)
1/2 tsp pumpkin pie spice

Directions:
Beat bananas to a liquid; add eggs and flavoring. In separate bowl, cream shortening thoroughly; gradually add sugar and beat until fluffy. Add banana mixture. In another bowl, combine flour, soda and salt. Blend dry mixture into wet mixture. Stir in walnuts and spice.

Bake in a well greased loaf pan at 300º for 1 hour 15 minutes or until firm to the touch. Makes 1 loaf. For muffins: bake 50 minutes. Makes 2 dozen.
For minis: bake 30 minutes. Makes 4 dozen.

Side note: These are actually not too unhealthy. Each muffin is only ~60 calories and each mini ~30. However, if you eat it all, it adds up to your whole days worth of calories: 1425. (Thanks mom for the calorie calculation.)

Yummy, Moist Chocolate Cake...with a Twist!

OK, so some of my readers may be aware that I have put myself on a "no dairy" diet for the sake of my darling baby. She is 6 months old and I am nursing her still. When I eat dairy her cheeks get red and scratchy, her nose runs, she gets a cough and she projectile vomits. She is most likely allergic to the protein in milk, which actually is quite a common problem for babies. Anyhow, it's been a TOUGH road for me. And I cheat more than I should, causing her grief. Because dairy is in EVERYTHING it seems like. It's of course in milk, cheese, yogurt, most salad dressings, cream soups (goodbye creamy casseroles and soups), ice cream, chocolate, but it's also in stuff like peanut butter chips, granola bars, some breads and cereals, doughnuts and of course all cakes. And I don't have a lot of willpower. So I cheat. And she throws up and is miserable.

But recently I have discovered the fabulous thing that is Almond Milk. And it is SO much better tasting than Soy! It costs about the same (under $3 for a 1/2 gallon carton) - you can find coupons easily and there's only 40-60 calories per serving depending on the variety you buy. What does any of this have to do with chocolate cake? Well I was using it for cereal mostly, but one day got this crazy idea that I could start cooking with it. I used it to make cornbread one day and it turned out so good. Better than when I use regular milk in fact --it was much moister and a better texture. So the other day I tried a white cake...yummy! ( I will post the recipe for that soon too!) Today, it was chocolate cake.

And now I am finally at peace :). Do you know what it's like to go without chocolate???? But plain cocoa doesn't have milk in it...so I substituted the buttermilk for almond milk and "voila!" Chocolate fix granted! I'll tell you I am in HEAVEN today! And again this is better than any chocolate cake you can buy or make from a box. I am getting to the point I might be done with milk for good just because I WANT to! Life is good today...

OK to the recipe...

Dairy Free Moist Dark Chocolate Cake (OK, so the name needs work...any suggestions?)

2 C Flour

2 C Sugar

3/4 C Baking Cocoa

2 tsp Baking Soda

2 large eggs

1 tsp salt

1 C Almond Milk (original recipe called for buttermilk, if you really don't want to try it with AM...but you will really thank me if you try it this way...I promise!)

1 C Vegetable Oil

1 1/2 tsp Vanilla

1 C Boiling water

Preheat oven to 300 degrees (yep! this is a SLOW bake cake). Grease and flour a 9 x 13 pan. Place all ingredients in a bowl. Mix on medium speed until everything is blended and smooth. Pour into your pan. It will be thin. Bake for one hour. Test by sticking with a fork or toothpick. It is done when it comes out clean. Cool and serve with your favorite icing...or by itself!

Also - Did you know you can substitute applesauce or black beans for oil? I haven't tried it with this recipe, but will let you know if I do...if you try it, let me know the results!