Lemon shortbread cookie with lemon powdered sugar glaze

ref: https://www.powerhungry.com/2019/08/almond-flour-shortbread/print/21789/

ref: https://kristineskitchenblog.com/lemon-almond-shorbread-cookies-gluten-free/

8' @ 350F oiled foiled cookie sheet, cool on paper towels

Shortbread

Mix together into bowl

• 2 c almond flour
• 1/4 c sugar
• 1/4 c melted coconut oil
• 2 Tbsp lemon juice
• 2 T lemon zest (from 1 lemon)
• 1/3 tsp salt (optional)

Make into log in plastic wrap, slice into cookies, shape with hands if needed, bake

Lemon Glaze Topping

• 1 c powdered sugar

Slowly add 

• 4-5 Tbsp lemon juice

to try to keep lumps from forming. However if lumps form, just strain through sieve.

Microwave in 1' increments until slightly thickened, then used to glaze top of cooled cookies.

Note: I think a 100% almond flour shortbread cookie isn't as powdery as the one with almond flour combined with oatmeal and tapioca flour.

Shortbread cookie with coconut caramel filling topped with chocolate

 ref: https://minimalistbaker.com/vegan-gluten-free-samoas/

10' @ 325F, buttered foil covered cookie sheet, makes about 18 cookies

Make shortbread

Blend together in bowl

• 1 1/4 c almond flour
• 2 Tbsp maple syrup
• 2 Tbsp melted coconut oil
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt

Make into log in plastic wrap and put in freezer about 10', slice into cookies and bake. Let sit a few minutes, then remove from foil and cool on paper towel.

Make coconut caramel layer (probably twice what you need.)

Toast about 5' till lightly browned.

• 3/4 cup unsweetened dried shredded coconut flakes

Cook in 1' increments in microwave till slightly thickened

• 1/4 c + 2 Tbsp full-fat coconut milk
• 1/4 c + 2 Tbsp sugar
• 2 Tbsp melted coconut oil

Then stir in toasted coconut.

Spoon onto shortbread cookies and let cool.

Then melt chocolate layer in 1" increments in microwave

• 2/3 c chocolate chips
• 1 tsp coconut oil

Spoon on top of coconut caramel layer

Let cool until chocolate hardens.

(I've simplified this and it still tastes fine.)

Shortbread cookie topped with peanut butter and chocolate

 ref: https://minimalistbaker.com/easy-peanut-butter-patties-aka-tagalongs/

8'@350 F, greased foil on cookie sheet, about 18 cookies

Make shortbread cookie

Blend in food processor

• 1/2 c oatmeal till fine powder (original used oatmeal flour), then add and blend
• 1/2 c almond flour
• 2 T tapioca flour
• 1/4 tsp. baking soda
• 1/8 tsp salt

Then pulse in to make crumbs

• 2 T butter (original used coconut oil)

Then pulse until loose dough forms

• 2 T maple syrup

Make into log in plastic wrap and put in freezer about 10', slice into cookies, and bake. Let sit a few minutes then remove from foil and cool on paper towel.

Make peanut butter filling

Blend in small bowl

• 1/4 c smooth peanut butter
• 2 tsp maple syrup

Then once cookies are cool spread on top of shortbread cookies.

Make chocolate topping

Melt together, 1' bursts in microwave and stirring till smooth

• 1 c chocolate chips
• 2 tsp coconut oil

Then use spoon to pour on top of peanut butter covered shortbread cookies

Let cool until chocolate hardens.

Note: I like the blend of flours for this shortbread cookie the best so far.

Easy Beet Soup

Saute by adding one at a time to medium size heavy soup pot

• 1 onion finely chopped
• 2 carrots thinly sliced
• 2 celery stalks thinly sliced
• 2 medium beets chopped
• 2 potatoes chopped

Then add

• 1 quart beef broth

Bring to a boil then turn down to simmer until vegetables are tender.

Add salt and pepper if needed

Garnish with 

• sour cream or yogurt
• dill

gluten free cornbread stuffing

 Chop and combine

• 1 large onion
• 2-3 garlic cloves
• 2 celery stalks
• 2 carrots
• 1 apple
• juice of 1 lemon
• abt 1 t salt
• abt 1 t rosemary

Put half into turkey, Then pick out onion and saute till brown, then add rest of half and lightly saute. 

Combine with about 

• 1/2- 3/4 pan of cornbread that has been cubed

Put in casserole dish, bake about 15-20'

See http://glutenfreekat.blogspot.com/2011/11/

for easy turkey recipe

Gluten Free cornbread

 ref: https://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/

Tastes really good right out of the oven. Very buttery flavor. Skipped honey, sweet enough.

20'/400F, well buttered 8x8 metal pan

Combine

• 2 c cornmeal
• 2 t baking powder
• 1 t baking soda
• 1 t salt

Whisk each ingredient singly while adding in another bowl

• 1 egg
• 1.5 c yogurt at room temp (< 16 oz)
• 4 T melted, cooled, butter

Then I put the bowl of wet ingredients in a hot water bath until they got thinner because our house is a bit cold.

Create a well in dry ingredients, add wet ingredients. Mix until just combined. Pour into prepared pan and bake.

Similar recipe except uses buttermilk and 4.5 c cornmeal.

• https://www.southernliving.com/recipes/gluten-free-cornbread

Baked Cashew Lemon Bars

 ref: https://minimalistbaker.com/creamy-vegan-lemon-bars/

I would like to make this

350F to start, 8x8 greased pan

Crust

Add to food processor and blend until fine meal is achieved

• 1 c oats
• 1 c almonds
• 1/4 t sea salt
• 2 T sugar

Then add

• 1 T maple syrup
• 4 T coconut oil

Spread evenly into baking pan

• Bake 15'/ 350F
• Then 5-8'/375F until starts to brown
• Remove from oven and reduce heat to 350F

Filling

Mix in food processor until smooth and creamy

• 1 c raw cashews, soaked overnight and drained
• 1 c coconut cream
• 2 T cornstarch
• 1/2 c lemon juice (2 lemons)
• 1 heaping T lemon zest
• pinch salt
• 1/4 c maple syrup

Pour over pre-baked crust and spread in even layer. Tap pan on counter to remove air bubbles.

Bake 20-30' until edges look slightly dry and center appears jiggly but not liquid

Let rest for 10'. Then transfer to fridge to let cool completely overnight while uncovered.

No Bake Lemon Pudding

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

Blend in high powered blender or food processor

• 2 c raw cashews, soaked overnight and drained
• 1/4 c canned full-fat coconut milk shaken
• 1/4 c melted coconut oil
• 1/3 c maple syrup
• 1/3  fresh lemon juice (2 lemons)
• 1 T lemon zest
• 1 t vanilla extract
• 1/8 t tumeric, for color, optional

Freezable. Thaw for most intense flavor.

I don't like the no bake crust at all.

I would like to investigate the following crust recipes

• https://kingarthurbaking.com/recipes/gluten-free-lemon-squares-with-an-almond-flour-crust-recipe
• https://minimalistbaker.com/creamy-vegan-lemon-bars

King Arthur crust 10'/350, 8x8 greased pan

Combine:

• 2 c almond flour
• 6 T sugar
• 3 T cornstarch
• 1/4 t salt

Cut in

• 6 T cold, diced, butter

Dump into pan, shake to distribute, press into bottom, bake

Chocolate chip cookies

 from nestles chocolate chip bag. A crispy cookies with lots of chocolate chips

15'/ 375, greased cookie sheet

Cream together adding singly

• 1 c butter (next time cut back for a less crisp cookie?)
• 3/4 c sugar
• 3/4 c brown sugar
• 1 t vanilla
• 2 eggs (beaten before adding)

Combine then add to wet ingredients

• 2 1/4 c flour
• 1 t baking soda
• 1 t salt

Stir in 

• 2 c chocolate chips (cut in half next time)
• 1 c chopped nuts

drop teaspoons onto cookie sheet

Soft Ginger Cookies

 from: https://www.allrecipes.com/recipe/17165/big-soft-ginger-cookies/

10'/ 350F greased cookie sheet

Cream together as add ingredients singly

• 3/4 c butter
• 1 c white sugar
• 1 egg (beaten before adding)
• 1/4 c molasses

Combine then add to wet ingredients

• 2 1/4 c flour
• 2 t ground ginger
• 1 t baking soda
• 3/4 t cloves
• 1/4 t salt

Dropped pressed serving teaspoons size onto cookie sheet