Grain-Free Lemon Bars

Servings: 8
Preparation Time: 15 minutes

Ingredients:

Crust:

• 1 1/2 cups almond flour*
• 1/2 cup sugar
• 1/2 cup Expeller-Pressed Coconut Oil
• 1/4 teaspoon salt

Filling:

• 3 pastured eggs
• 1/2 cup sugar
• 4 tablespoons lemon juice (2 small lemons)
• 1 1/2 teaspoons lemon zest (1 lemon)
• 1/2 teaspoon baking powder

Directions:

Crust:

Preheat oven to 350 degrees F.

Combine all of the ingredients in a food processor and pulse until combined. A mixer should work as well.

Press the dough into a greased 8 x 8-inch baking dish. Bake for 15–20 minutes until slightly golden. Remove from heat and let cool quite a bit to set up.

Filling:

Heat the oven back to 350 degrees F and make sure it’s ready before you start mixing the ingredients. The baking powder will be affected if you wait to bake these.

Place all ingredients EXCEPT the baking powder in a food processor and combine. A mixer will work, but lemon zest will not be ground down and unnoticeable in bars. Add in the baking powder and pulse one last time.

Pour the filling over the crust and bake for about 25 minutes until crust is set. It shouldn’t get brown; it will feel stiff to touch.

Sift powdered sugar over the top. This is optional. Store in the refrigerator until serving.

Not a lemon person? Substitute the lemon juice and zest for lime.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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No-Bake, Coconut Cookie Dough Balls

Servings: 9
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup Coconut Cream Concentrate
• 1/2 cup dried unsweetened shredded coconut
• pinch of salt
• 1 teaspoon vanilla extract
• 1 cup Medjool dates (pits removed)
• 3 tablespoons raw cacao nibs

Directions:

Blend Coconut Cream Concentrate with dried coconut, salt, and vanilla in a food processor until well blended. Add in dates, blend until well combined. This will likely take at least 60 seconds. Drop in cacao nibs and pulse until well integrated. Roll into cookie dough balls with your hands.

This will make 9 truffle-sized cookie dough balls, or you can make lots of mini cookie dough balls to add to a cup of vanilla chia pudding or coconut ice cream!

Recipe and photo submitted by Betty, Willamina, OR.

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Puerto Rican Style Rice Pudding

Servings: 10
Preparation Time: 3 hours

Ingredients:

• 1 1/2 cups of organic short-grain rice
• 1 teaspoon organic whole cloves
• 2–3 organic cinnamon sticks
• five 2-inch pieces organic fresh ginger root
• 4 cups water
• 16 ounces of Coconut Cream Concentrate
• 1/2 cup organic California raisins
• 13–14 ounces coconut milk*

Directions:

Wash rice and soak in water to cover for 2 hours.

Add spices (cloves, cinnamon, peeled and cut ginger) to a large pot with 3 cups of water and bring to a boil. Simmer 15–20 minutes. Remove spices from pot.

Add 1 cup of water, drained rice, Coconut Cream Concentrate, and raisins and cook over low heat for 15–20 minutes or until most of the liquid is absorbed, without stirring.

Add coconut milk and cook 20–30 minutes over low heat. Continue to stir the rice every 10 minutes or so to keep it from sticking to the bottom of the pot.

Spoon rice into a flat serving platter or individual containers and allow to cool at room temperature. Sprinkle ground cinnamon on top. Serve it warm or cold.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Ibelisse, Chicago, IL.

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