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lemon strawberry tart
ingredients for the crust
-
from the oven
3/4c coconut flour
- 1/2c melted butter
- 2 delicious, chubby locally produced eggs
- 1/4 tsp sea salt
- 1 tbsp honey
- 1 tsp lemon zest
method for the crust
whisk the butter, eggs, honey and lemon zest together.
sift the coconut flour into a large bowl. add salt.
add wet mixture to dry mixture until fully incorporated.
press into a well greased dish (there should be enough dough for a 9 inch pie pan).
bake in a 350 degree oven for 5 minutes. set aside to cool.
ingredients for lemon filling
- 3 eggs
- 1/2 cup honey
- 1 tbsp lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup melted butter
method for lemon filling
whisk ingredients together in a bowl.
pour into cooled crust.
bake in 375 degree oven for 15 minutes.
garnish with strawberries, allow to cool. refrigerate long enough to allow the filling to fully set.
eat nomnomnomnomnom!
be mine cookies
ingredients for cookies:
- 1/2c whole almonds
- 1/2c whole pepitas
- 3tbsp cocoa powder
- 2 1/2tbsp maple syrup
- 2tsp vanilla extract
- pinch sea salt
ingredients for filling:
- 1/2c raspberries
- 1 med banana
- 3tbsp coconut oil
method for cookies:
place nuts and seeds in a food processor. pulse till crumbly.
add remaining ingredients. the mixture should come together easily without being too wet.
roll out mixture on wax paper and cut with heart-shaped cookie cutter into an even number of cookies.
the mixture is more fragile (read finicky) than traditional cookie batter. try chilling it before rolling and be patient.
set cookies aside.
method for filling:
place all ingredients into a blender. blend till creamy.
spread on wax paper on a cutting board and place in freezer to get hard. cut with same heart-shaped cutter.
share these delicious lovelies with loves, loveys, and lovers.
the whole way 