I love this recipe! I substituted the sugar for Pyure Sweetener which is the same as Truvia. I used half the amount called for in the recipe because these sweetners are twice as sweet as sugar. I even sprinkled a little on top instead of using powdered sugar! I used Bob’s Red Mill Biscuit Mix instead of the All Purpose Baking Mix and it turned out great!
- Preheat the oven to 350°F. Line an 8 x 8-inch square pan with foil, leaving enough overhang to use as a handle. Lightly coat the foil with non-stick spray.
- In a large bowl, combine the flours, almond meal, sugar, salt and flaked coconut; stir to combine dry ingredients.
- Use a pastry cutter or two knives to cut in the cubed butter, working the mixture until the butter has been reduced to pea-size crumbs. Use your hand to knead the butter into the dry mixture.
- When all dry ingredients have been incorporated, press the mixture evenly into the bottom of the prepared pan.
- Bake for 20 minutes, until the crust is just beginning to brown around the edges.
- While the crust bakes, whisk together the sugar, eggs, lemon juice, lemon zest, flour and baking powder.
- Remove the hot crust from the oven and pour the custard over the top immediately; return the pan to the oven and bake for 10 minutes.
- Sprinkle the remaining 1/4 cup coconut over the custard; bake for another 8 to 10 minutes, just until the lemon topping is set at the center. (If you aren’t using the coconut topping, just bake for 18 to 20 minutes, until the lemon custard is set at the center.)
- Transfer the pan to a rack and let the lemon bars cool completely. Use the foil to move the bars to a work surface when you’re ready to cut them. (If you’re topping them with powdered sugar, now is the time.)
- Assuming you have any left over, these bars can be stored in a covered container in the refrigerator for 2 or 3 days.
Makes about 12 bars.
Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product. (I used Bob’s Gluten-Free Biscuit Mix and it turned out great!)
We love these bon bons! Since we’ve cut sugar out of our diet, we call these our candy bars! They taste a lot like Reeses Peanut Butter Cups, but even better! We came up with this recipe ourselves and you’ll see that you can use your imagination and add whatever ingredients that you enjoy! Please beware, these bon bons are not a low calorie food. We try and limit ourselves to one or two a day which is sometimes impossible because they are so delicious! They also need to be refrigerated at all times because the coconut oil softens at room temperature.
Makes about 3 dozen walnut size
1 1/2 cups Natural Almonds
1/2 cup Oat bran
1 cup Quick or Rolled (Old Fashioned) Oats
3/4 cup Powdered Peanut butter
3/4 cup sugar free Chocolate Chips
1/2 cup Organic Sugar free Coconut
3 heaping Tablespoons Pyure or Truvia powdered sweetener
1/4 teaspoon salt
1 cup organic refined Coconut oil (you can of course use unrefined if you prefer a stronger coconut flavor)
- Place Almonds in blender and coarsely chop. I have used Almond Flour , but the flavor is not near as good as chopping your own.
- Place all ingredients in a large 4 quart bowl. I will measure the coconut oil in a 1 cup glass measuring cup and put in microwave for a few seconds to soften, especially in the winter. In the summer the oil can alost be liquid so softening isn’t necessary. It needs to be the consistency of softened butter.
- Shape mixture into small balls and place on a plate coated with wax paper. You will need 2 or more plates for the number of balls you will be making. Place each plate in freezer as soon as you fill them. When you get down to the last of the mixture, you may need to add more coconut oil if the mixture won’t stick together. Also, if the mixture is warm at all it will not stick together well, so I will cool in refrigerator for a few minutes. Knowing how to work with the coconut oil is a skill you will develop over making this recipe several times.
- In a small mixing bowl add 1 cup Coconut Oil and microwave for a few seconds until semi liquid. Try not to get the mixture warm, it will melt more as you stir in other ingredients. You don’t want it thick, but if it’s too thin, it will be very runny and won’t coat the bon bons properly; not as thick as pudding, about like cream.
- Add 4 rounded Tablespoons Cocoa (I sometimes use 8 Tablespoons powdered peanut butter instead. It works great!)
- Add 1 teaspoon liquid Now Better Stevia and dash of salt. Now Better Stevia really does taste the best. I also tried using the powdered Pyure sweetener, but it didn’t dissolve at all in the coconut oil.
After letting the bob bons cool in freezer for at least 15 minutes, roll in chocolate coating one at a time and place back onto the waxed paper. When each plate is filled place in refrigerator. Then transfer to a container and store in refrigerator.
Makes 2 servings.
Cook 1\2 cup brown rice in 1 1\4 cup water for 40 minutes.
Heat 1/4 cup flax milk (or any kind of milk) for 30 seconds in microwave. Add 1 tsp. ground flax seed. Let sit while cutting up chicken.
Cut up about 1/2 of a chicken breast into small bite-size pieces.
Add chicken to milk mixture.
Heat coconut oil in skillet over medium heat.
In a pie plate mix about 1/4 cup oat bran, 1\4 cup Bob’s Red Mill 1-1 gluten free flour mix, with salt, pepper, and a little garlic and onion powder.
Cook in oil until browned. I use refined coconut oil. Also I like to fry “crunchies” with the leftover flour and milk mixture. I do this by adding just enough milk to make a dough and then drop tiny pieces into the frying pan along with the chicken.
Sweet n’ Sour sauce:
While chicken is cooking: In small saucepan add 2\3 cup water, 2 chopped baby carrots, 1\2 cup peas, 1 Tbsp. Butter, and little salt. Bring to boil and cook for 5 minutes. Don’t drain liquid. Add:
1/2 small 8 oz. can pineapple tidbits (reserve half of the juice) I like to freeze the other half of pineapple and juice for next time.
2 tsp. Apple cider vinegar
1 Tbsp. Organic Ketchup
40 drops liquid stevia
Mix reserved juice with 1 Tbsp. Arrowroot powder ( or corn starch or any GF flour). Add to sauce and cook over medium heat until thickened.
To serve: Add rice to each plate, then add chicken and the sauce over the top.
My husband and I have been hungry for biscuits since we’ve been eating gluten free for some time now. I had the idea to make the “biscuits” in a muffin pan, by basically making flatter muffins. They turned out delicious and flaky!!! They are great with butter and honey or my homemade sugar-free peach preserves.
Makes about 10 biscuits
In large bowl add:
3/4 cup Almond Flour/Meal
3/4 cup Oat Flour
1 teaspoon Real Salt
1 Tbsp. Homemade Corn-Free Baking Powder
1/2 teaspoon Powdered Stevia
2 Tbsps. Ground Flax Seed
Mix together with whisk, then in 2 cup liquid measuring cup add:
2 Large Eggs
Beat with whisk, then add:
4 Tbsp. Melted Butter + Enough Oatmeal Milk or Water (about 1/2 cup) to bring liquid ingredients to measure 1 cup. Blend liquid ingredients in the 2 cup measuring cup with whisk. Add liquid ingredients to dry ingredients and stir until blended.
Using 1/4 cup measuring cup, dip batter into greased muffin tin.
Bake at 375F for 12 minutes.
These cookies are a real treat. They have just the right sweetness and are very light, crunchy, and nutritious!
Makes about 25 cookies
In large bowl add:
2 cups Puffed Millet or Rice Cereal
1/2 cup Almond Flour
1 1/3 cups Organic Shredded Unsweetened Coconut
1/3 cup Carob or Cocoa Powder
1/4 teaspoon Real Salt
In small bowl add:
1/4 cup melted Coconut Oil
1/4 cup Honey
1/4 cup Milk of your choice
1 Tablespoon ground Flax Seed
2 large Eggs
1 teaspoon Vanilla
25 drops Liquid Stevia
Mix with whisk to blend eggs. Add to dry mixture.
Mix and add:
1/3 cup Enjoy Life Mini Chocolate Chips
1/3 cup coarsely chopped Activated Almonds
Mix thoroughly. Drop by Tablespoons onto greased cookie sheet or parchment paper. Bake 350F for 12 minutes. Leave cookies a little moist on inside. Store in Refrigerator.
2 cups quick oats
1/2 cup quinoa or almond flour
1/3 cup carob powder
1/4 cup xylitol sweetener
1/2 teaspoon powdered stevia
1 teaspoon salt
Mix dry ingredients and add:
1 cup almond butter (cut into the flour mixture)
1/4 cup melted coconut oil
3/4 cup water
10 drops liquid stevia
Mix together well. Form cookie dough into balls using a hefty Tablespoon. Place 1 inch apart on ungreased cookie sheet. Press down to 1/2 inch thick with fingers. Bake 350F for 8 – 10 minutes. Be sure not to over-bake or the cookies will be too dry.
I put together this recipe because I was hungry for the “no bake” cookies that I had when I could eat about anything. Those were made with peanut butter and sugar and oatmeal and were heated in a pan and then spooned onto wax paper to cool. These Carob Almond Butter Cookies have that same moist fudgey texture, but not as sweet. Let me know if you try them and what you think?
These cookies are very moist and delicious!
Makes about 26 cookies
4 Tbsp. softened butter
1/4 cup xylitol sweetener
1/4 teaspoons powdered stevia
2 large eggs
3 teaspoons ground flax seeds
1 teaspoon vanilla
1 organic granny smith apple
1/8 teaspoon salt
1 teaspoon baking powder (I use homemade corn-free baking powder)
1 teaspoon cinnamon
3/4 cup processed oats (put 1 cup organic quick oats in blender on high – process into flour)
1/4 cup organic quick oats
1/4 cup almond flour
In large mixing bowl cream butter and sweeteners. Add eggs, ground flax seed, & vanilla. In food processor place quartered, seeded, unpeeled apple. Process until apple is chopped very fine. Mix thoroughly. Add salt, baking powder, cinnamon, processed oats, oats, and almond flour.
Spoon by teaspoon onto ungreased baking sheet.
Bake 350F for 10 minutes.