Paleo Blueberry Lemon Breakfast Bars - Simple and Delicious

Brittany Angell's site Real Sustenance never fails to lure me into trying her recipes.  Breakfast has really sucked since going Gluten Free and now progressing into the world of all things Paleo.  On top of that having a sensitivity to eggs has made life and cooking more challenging.  This recipe is Gluten Free, Grain Free, Dairy Free, Egg Free and could be Sugar Free if you need it to be.

Blueberry Lemon Breakfast Bars

I will admit I had my doubts whether this would be really as tasty as other proclaimed it to be because it is so simple.  But as my mother has always told me the simple recipes are always the best.  I did add another Tablespoon of almond milk to mine but you can eyeball that and determine if the mixture will stick together.  Also, be sure to read the WHOLE recipe.  I was in such a hurry to make it I skimmed over the part about using the Food Processor and I added my blueberries right into the whole mix and started mixing by hand.  My breakfast bars came out fine and I believe my bicep is firmer than it was before as it took quite a bit of mixing to get it all incorporated.

For her absolutely fabulous recipe please go to her site here.

Lemon Coconut cupcakes - Gluten Free n Paleo

So I've been doing a lot of baking with coconut flour and absolutely loving the flavor and texture it brings to baked goods.  It is however a huge  moisture HOG.  If you are using coconut flour be sure to let your mixture rest for about 7-10 minutes so you can make sure the thickness will work for whatever you are making.

I made these cupcakes for my Mom's birthday and they were a hit.  There is something enticingly exotic  about lemon flavor in the middle of winter, well it is for me anyway.  I think my brother had at least four cupcakes, he was in heaven.  You can skip the lemon extract if you like since you are adding lemon juice but we LOVED it with both the lemon extract and lemon juice and did not feel like it was overkill at all.

Lemon Coconut Cupcakes
2 1/2 c Almond Flour (not almond meal)
1/2 c   Coconut Flour
1/4 c   Coconut oil, melted
1/2 c   Honey
   3      eggs
 2 t     Vanilla
2 1/2 t Lemon extract.
1/3 c  Lemon juice (about the juice from one lemon)
1/2 c  Almond Milk
pinch of salt
1/2 t    Baking Soda

Makes: 12 cupcakes

Preheat your oven to 350 degrees.  In one bowl combine all your dry ingredients and mix together.  In another bowl combine the oil, honey, eggs, vanilla, lemon extract, and lemon juice all together until well combined.  Add the wet mixture to the dry mixture and combine.  Now let the entire mixture sit for at least 7-10 minutes.  When you come back see how thick the mixture is. 

If it is very stiff start drizzling in the almond milk until you have a mixture that can easily be put into a muffin pan, see the picture above.  Mixture is very thick.  In all the batches I've made I've added between 1/4 c to the whole 1/2 c of almond milk it just depends.  Keep in mind this mixture was not completely  "pourable" for me even with the milk.  I used an ice cream scoop to fill the muffin cups 2/3 full.  If your mix is almost pourable without then milk then I would exclude the milk, use your best judgement. 
See picture below, mixture is much smoother and easier to work with.

These cupcakes were not done cooking yet at this stage.

Bake for 15-20 minutes at 350 degrees until a toothpick inserted in the middle comes out clean.  Don't let them get to brown.  Because you are cooking with almond flour they will tend to brown easier.  When the cupcakes are done remove from the oven and let them cool on a wire rack.

Once completely cool add your choice of icing or frosting and serve.

I ended up filling half of mine with a basic lemon curd recipe I found on line and it was amazing.  In fact I'm not sure which cupcake I like more, the one with the lemon curd filling or the one without.  Even my icing went on really well which is not my strong point.  They almost looked like flowers and I wasn't even trying.  Now that I've typed this all up I am craving Lemon cupcakes...  off to the kitchen.



This recipe and more like it are posted at  the following sites:

Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free

Allergy Free Wednesdays at Whole New Mom

I've been MIA

I have gone off the Blogger Grid.  I haven't read blogs, written on this blog or even searched for new fun blogs to follow.  My life has been utter chaos and I let it get out of control.  Well no more.  I take my life back and I take it back NOW! 

Things I have to re-learn all the time:

        I will never be done with work.  I will never be caught up.  When you run a lean ship and the problems never stop coming in the work will  not cease.  It's like laundry, if you aren't a nudist then you will never be done with your laundry.  Go home and rest so you can do your best tomorrow.

       If I die tomorrow they will find some other fool to do this job.  I am replaceable.  There isn't another one like me out there and they won't find someone who cares as much as I do but they will replace me and I am OK with that.

       If I don't do something for fun everyday I will turn into a grouchy, crabby, crotchety old woman.  Fun should be had everyday regardless of what form it comes in.  Maybe its a good memory, a funny picture from the Internet, a good joke or singing your favorite song.  Maybe it's making your favorite dish of food or starting a new craft.  Do something you enjoy everyday.

       Stay connected to God - if you have time to get on Pinterest you have time to talk to God.  God is waiting for you to have a relationship with him, he is always there.  He never leaves your side.  I am reminded of this when I see my cat sitting on the bed post in the morning when I wake up.  He is always watching over me, ready and waiting just for me.

Now time to journal about what your are thankful or grateful for and count your blessings.  Life is Amazing!