My dear friend Biz has her birthday in April, but blueberry season is in July & August. Her favorite dessert is blueberry pie. This year I wanted to specifically make a blueberry tart or pie just for her. I decided upon a tart as it’s easier to utilize with almond flour. This is aContinue reading “Blueberry Tart for Biz”
Tag Archives: almond flour
Strawberry Shortcake with Almond & Coconut Flour
“Tay, let’s stop by Joe’s Garden real quick,” I say after dropping off V at preschool. It’s on the way home. We drive down the hill and around the bend to see the chipped white paint on the wooden sign announcing, “Strawberries.” It was destiny! My heart skips a little, and a surge ofContinue reading “Strawberry Shortcake with Almond & Coconut Flour”
Rhubarb-Lime Cardamom with Streusel Muffins
Muffins are simply cake for breakfast. My senior year of high school, Samantha would pick me up and depending on time, we would drive to a spot in town called Mostly Muffins, because they mostly had muffins there. I rarely got one, but I salivated over the one with cream cheese frosting. Like I said,Continue reading “Rhubarb-Lime Cardamom with Streusel Muffins”
Being a Blessing & Banana Bread Chocolate Chip Cookies
Whenever the summer fades and autumn begins, or winter days emerge, banana bread is comfort food. Our week has been a winter wonderland. Monday the snow began to fall with Tuesday being knee deep for the littles, and today well below freezing. Any plans that we had hoped for have taken a turnContinue reading “Being a Blessing & Banana Bread Chocolate Chip Cookies”
Sauteed Pear Gingerbread Loaf
Ornaments placed on the tree, Vince Guarldi serenades me, as stockings hang above the fireplace. Little girls dance while taking orders for steamed milk & Americanos. As the winter nights take residence, our home lay warm & snug. A little family bundled in jammies & cozy blankies…this is what December is made of. Gingerbread housesContinue reading “Sauteed Pear Gingerbread Loaf”
Brown Butter Pumpkin Cake with Honey-Cinnamon Frosting (grain free & refined sugar free)
Do you know that I love to bake? After my miscarriage, I found so much solace in the baking realm. Not everyone does, but there is always that one thing in which our souls were meant to do. It’s where our abilities & creativity collide. Tsh from Simple Mom was one of the Keynote SpeakersContinue reading “Brown Butter Pumpkin Cake with Honey-Cinnamon Frosting (grain free & refined sugar free)”
Day 18 :: Pumpkin Pecan Scones & Needing to Be Still
Last night as I stared at my screen to finish up Day 17 on INFPs & ENFPs, all I wanted to do was cry & pour out my heart of what I’m dealing with. I did not want to write about Myers-Briggs (I know shock!). I wanted to talk about how hard it isContinue reading “Day 18 :: Pumpkin Pecan Scones & Needing to Be Still”
Blueberry Breakfast Crumb Cake
My mom would make those Jiffy Blueberry muffins for us kids growing up, and I counted it a Sunday morning treat. The cake batter smell that could only come from a box has a special place in my heart. Not because I like cake from a box, but because it’s quintessential 80s childhood. TheContinue reading “Blueberry Breakfast Crumb Cake”
Grilled Apricots with Fresh Raspberries & Mascarpone Cheese with Salted Butter Cookies
I’m learning to say what I want in life. I’m learning that true, humble confidence is incredibly beautiful & attractive. I’m learning to step out of fear & embrace life, even if I fail. Jesus has been inviting me to eat at his Table everyday, in order that I would know more of myself &Continue reading “Grilled Apricots with Fresh Raspberries & Mascarpone Cheese with Salted Butter Cookies”
Coconut Lime Macaroons
So I mentioned to save those six egg whites from the Sour Cherry Grand Marnier Creme Brulee, but it’s taken a while to post a recipe. But that seems to be life. I’ve been in a post New Year’s state making lists of what I value, writing up a personal mission statement and embracing how life is so good. In July I was dredging through the seas of anxiety & fear, while September came and it was more like wading. Fear has plagued me in the past(I’m probably not the only one), and it crept up its little head again.
What I have been embracing is the present.
Looking at the little things that bring joy into my life. Those little things when you add them all up they are exponentially greater than any fear trying to budge its way into your heart & mind.
Little things…infectious laughter of my two year old, the smile on my four year old when I pick her up from the bus, the warmth of Ben’s hand on my back, special snapshot moments with friends that remind me of heaven and sharing these little macaroons with friends while watching Anne of Green Gables. What little things remind you of joy in this present?
A Year Ago: Grapefruit Yogurt Loaf Cake & Palace Temple & Hospitality
Coconut Lime Macaroons (printable recipe)
These little gems are perfect after you finished making the sour cherry creme brûlée, due to the leftover egg whites. I love limes and I love coconut, so they are pretty much a great combination. Plus, they’re a non-fuss sort of treat.
Ingredients:
6 egg whites, room temperature
1/2 cup agave nectar, or raw honey
2 cups almond flour
2 cups unsweetened shredded coconut
zest of one lime
1/4 tsp lime oil
Frosting:
1 cup powdered sugar
1/2 cup unsalted butter, room temperature
zest of 1/2 lime
juice of 1/2 lime
Directions: Preheat the oven to 350. Line a baking sheet with parchment paper. In the bowl of an electric mixer with the whisk attachment, whip the egg whites on high speed until the egg whites are medium peaks. Add the agave nectar or honey and salt and whip again until stiff peaks.
In a separate bowl, combine the almond flour, unsweetened coconut, lime zest & lime oil. Combine. Pour 1/3 of dry ingredients into whipped egg whites and fold it into the egg whites. Continue with remaining 2/3 (in 1/3 portions) until the wet & dry ingredients are thoroughly combined.
Using a cookie scoop (about 2 Tb), scoop dough and place on the lined baking sheet 1 inch apart. Bake for 15 minutes (look for slightly browned parts on the top, but overall white). Cool on the pan for 10 minutes, then transfer to a cooling rack.
Make the frosting: Sift the powdered sugar. Add in the butter and blend it all together using a fork. Add the lime juice & zest. Mix until it’s creamed together. Taste. If you need a bit more lime taste, then add a bit more zest.
Frost the tops of cooled macaroons. Serve and eat!
If you want to opt out with the frosting, then up the agave or honey to 3/4 cup in the macaroons.
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