No bake lemon bars with cashew filling over bottom crust

 ref: https://www.bakerita.com/no-bake-lemon-bars-gluten-free-paleo-vegan/

Crust: 

Blend together and press into 8x8 pan.

• 1 c. almond flour (maybe try ground nuts next time.)
• 2 T melted butter 
• 2 T melted coconut oil
• 1 T maple syrup

Filling: 

Grind in food processor adding each ingredient one at a time in order through hatch while processor is running. Then pour over crust and let set up in fridge until firm enough to cut.

• 2 c. raw cashews soaked overnight (probably can substitute roasted cashews)
• 1/3 c. maple syrup
• 1 t. vanilla
• 1/4 c. melted coconut oil
• 1/4 c. full fat coconut milk shaken. (Can I use a different milk?)
• 1 T. lemon zest (increase to 2 T next time for more lemony flavor = zest from about 1 lemon)
• 1/3 c. lemon juice (about 2 lemons)
• 1/4 t. tumeric (Optional for yellow color.)

I liked the filling. There was a nice mouth feel and balance of flavors.

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I didn't like the following recipe. The mouth feel of the filling wasn't right. It seemed to sweet and oily? Looked plasticky.  Also odd measurements. However my sister loved it. 

ref: https://www.texanerin.com/no-bake-paleo-lemon-bars/

Crust: Kind of sweet

Process at low speed until starts to clump together than press into 8x8 pan

• 3/4 c. toasted shredded coconut (can toast in pan)
• 1.5 c. roasted cashews (used walnuts. Cashews are difficult to get.)
• 2 T + 3/4 t. maple syrup (Really? What kind of measurement is this?)
• 1.5 t. vanilla extract.
• pinch salt

Filling: Yuck!

Grind in food processor adding each ingredient one at a time in order through hatch while processor is running. Then pour over crust and let set up in fridge until firm enough to cut.

• 1.5 c. roasted cashews (soak 6 hours or overnight)
• 6 T. full fat coconut milk shaken
• 2/3 c. maple syrup
• 1.5 t. vanilla
• 1 c. + 2 T. melted coconut oil (This was a pain to measure because oil needed to be melted.)
• 3 T. lemon zest (about 1.5 lemons)
• 3/4 c. lemon juice (about 5 lemons)
• pinch salt
• 1/4 t. tumeric for color

Lemon muffins

modified from: https://chocolatecoveredkatie.com/keto-lemon-bread/

12 muffins. Oil tin very well or try parchment paper. Let cool before removing from tin. I had to run knife around edges and push toward center but still lost some muffin bottoms.

30' / 325F (I baked 40 minutes and they were a little dry but still tasty)

Blend together

• 2 c. almond flour
• 1/3 c. sugar
• 1 t. baking powder
• 1/2 t. salt

Blend wet ingredients by adding one at time

• 3 eggs
• 2/3 c. yogurt (5.3 oz container was close) or coconut cream
• 2 T. lemon zest* (original recipe was 1 T. but I really like intense lemony flavor.)
• 1/4 c. lemon juice (about 2 lemons) (I also let pulp get included too.)

Add wet ingredients to dry and stir until smooth. Scoop into muffin tins and bake.

*Use peeler to make thin peels of skin. Then slice and cut into small pieces before squeezing out lemon juice.

Easy No-Bake Lemon Bars, a non filling type version with no cashews.

modified from: https://www.vegkitchen.com/no-bake-vegan-lemon-bars/

8x8 pan, lined with plastic wrap so easier to pull out and cut into squares

Mix together

• 2 c almond flour (maybe substitute 1 c ground nuts for part of almond flour)
• 2 c shredded coconut (can pre-toast if desired. Also could grind into smaller pieces)
• zest of 1 lemon* (about 2 T. Next time double for more lemon flavor)

Mix wet ingredients in another bowl

• 1/3 c. maple syrup (I was about 1 T short, so added honey to make up difference.)
• 1 t. vanilla
• Juice of 1 lemon (about 2 T.)

Then add wet ingredients to dry ingredients. Stir well to combine and firmly pat flat into 8x8 pan. Refrigerate until firm, then cut. Stores well in freezer.

*The best way to get the most zest from a lemon is to peel with peeler, then slice into fine slices, then pieces with a knife. More zest equals more lemony flavor.

This is pretty tasty. Very light lemon flavor and easy to make.

Updated Carrot Muffins

 I decided to make this recipe using store bought GF flour now that it is readily available in stores.

60 minutes at 350F, 12 muffins

(Only made 12 muffins because we were short on carrots.)

Combine dry ingredients and set aside

• 1 c. GF flour (I used Bob's Red Mill All Purpose GF flour)
• 3/4 c. sugar
• 1/2 t. baking soda
• 1/2 t. baking powder
• 1/2 t. xanthan gum, optional (I didn't have any so didn't use and muffins were ok.)
• 1 t. cinnamon

Beat

• 2 eggs

Add and mix until well combined

• 3 c. grated carrots (I used food processor. About 2-3 carrots is 1 cup. Depends on carrot size)
• 1 c. oil
• Then add flour mixture and combined thoroughly. Scoop into well oiled cupcake tins and bake.

Gluten Free Irish Soda Bread with Raisins

 I was inspired to try a gluten free version after watching https://www.youtube.com/watch?v=fx9mjh0Tigs from the hillbilly kitchen. I did the regular version which was easy to make, very tasty and kept well. I only did a small loaf so it was quite small. It's a more dense bread compared to yeast breads.

I used Bob's red mill all purpose GF flour. It seemed kind of dense so I used a cup of cornstarch. Texture came out nice, lighter than wheat flour version but my raisins were at the bottom of the bread. It tasted good. Just need to give to my celiac sister to see how she liked it. 

Also used a small loaf pan with parchment paper. I cut a cross with 3 crossbars along with the slits to let the fairies out. It didn't look like the recipe rose at all. I wonder if I need to add more or a different leavening agent. It was also kind of wet so I think I need to cut back on the buttermilk. I didn't rub the top with butter like in the video.

I really like the whole milk buttermilk but it's hard to find here.

Soak 1/2 c. raisins in water if they are too dry, heat 1' in microwave, then drain after they plump up and aren't hard. (I don't use raisins a lot so sometimes they get quite dry and hard.) I think softer raisins are nicer in baked goods.

Mix dry ingredients

• 1 c. GF flour
• 1 c. corn starch
• 1/2 t. baking soda
• 1/2 t. cinnamon

Make a well and add

• 1 c. buttermilk (start with 3/4 cup. 1 cup was too wet although that might of been due to raisins.)
• 1/2 c. raisins

I started by using a rubber scraper to push everything together to blend without over mixing. Then finished with hands on cornstarched plate. (Trying to prevent gluten contamination.) Then shaped into loaf shape and put in parchment lined 4x8" loaf pan. (First time I ever used parchment paper. Worked quite well. Might even buy some when this runs out. Got it from my mom after my sister cleaned out her apartment when mom came to live with us.)

Let bread rest while preheating oven to 425F.

Cut cross with 3 crossbars and add fairy slits around each crossbar intersection. Supposed to let bread rise. However I don't think my bread rose but it still tasted good and the texture was pretty good.

Gluten Free Chocolate Zucchini Muffins

12 muffins in oiled muffin tin, 45’ / 350F

Ref: https://minimalistbaker.com/1-bowl-chocolate-zucchini-bread/

Eliminated the sugar. 

Blend together dry ingredients

• ¾ cup gluten free flour (Bob’s Red Mill Gluten Free 1:1 baking flour)
• 1/3 cup oatmeal ground to fine flour
• 1/3 cup almond flour
• ½ cup cocoa powder
• 1.5 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Then add 1/3 cup chocolate chips (might be good to add 1/3 cup of chopped nuts here too.)

Wisk together wet ingredients (I generally wisk after and during each addition)

• 2 eggs, lightly beaten
• ¼ cup applesauce
• ¼ cup melted coconut oil (not too hot)
• ¼ cup maple syrup¼ cup nut milk (cashew, almond…)
• 1 cup grated, drained zucchini 

Add wet ingredients to dry ingredients and mix together. Then put in oiled muffin tin and bake.

Used previously frozen, grated zucchini that was thawed and drained. Took 2 cups of frozen zucchini to end up with 1 cup thawed and drained. 

These muffins were drier than previous muffins made with fresh zucchini. Not sure if it’s the recipe or that I used frozen, then thawed zucchini.

Gluten Free Zucchini bread like muffins

 ref: https://minimalistbaker.com/gluten-free-zucchini-cake/

12 muffins in greased muffin tin, 300F for 45'

I cut the sugar in half and next time plan to substitute ground walnuts for almond flour. It rose well. I thought it was rather plain and too moist but my sister loved it.

Grate zucchini in food processor after peeling and removing seeds. Works best if you cut in smaller chunks and do it in bathes. Neighbor had given me two large zucchini so I ground it all up and froze 1/2 cup portions in the freezer.

Blend together dry ingredients, then set aside.

• 1.5 cups GF flour blend (I used Bob's Red Mill 1:1 baking flour for cakes)
• 1/4 cup oatmeal ground fine in ninja blender
• 3/4 almond meal but next time will add a portion of ground walnuts for improved flavor 
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 1 tsp cinnamon

Wisk together wet ingredients in large bowl (I wisk after each addition)

• 2 eggs
• 1/2 cup sugar
• 1/4 cup oil
• 1/4 cup (4oz) applesauce
• 1 tsp vanilla
• 1.5 cup grated zucchini

Add dry ingredients to wet and blend gently till all combined. Then put in greased muffin tins and bake.