Mini-babeczki cytrynowe z makiem (bez glutenu)

Mini-babeczki cytrynowe z makiem (bez glutenu)

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Składniki:

3 large eggs

1/2 cup pure maple syrup see note*

1 teaspoon pure vanilla extract

zest of two lemons

1/3 cup fresh lemon juice

1/2 cup full-fat canned coconut milk

3 tablespoons coconut oil or olive oil

2 cups almond flour

1/2 cup tapioca flour

3 tablespoons coconut flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon sea salt

1 tablespoon poppy seeds

na lukier: 1/4 cup full-fat coconut milk

2 tablespoons honey or sweetener of choice

Przygotowanie:

PREPARE THE LEMON POPPY SEED BUNDT CAKES

Preheat the oven to 350 degrees Fahrenheit, and lightly spray or grease a 6-hole mini bundt pan.

Add all of the ingredients for the bundt cakes except for the poppy seeds to a blender. Blend until completely smooth. Stir in the poppy seeds until well combined.

Pour the batter into the prepared bundt pan, filling the holes 3/4 of the way up. Bake on the center rack of the preheated oven for 23 to 25 minutes, or until golden-brown and cooked through. Allow bundt cakes to sit for 1 hour before turning them out of the bundt pan.

PREPARE THE GLAZE:

While the cakes are baking, prepare the glaze. Stir together the ingredients for the glaze in a small bowl until well combined. Refrigerate until ready to use. Drizzle the glaze over the finished bundt cakes and serve.

Cytrynowe ciasto babkowe na maślance (bez glutenu)

Cytrynowe ciasto babkowe na maślance (bez glutenu)

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Składniki:

* 1-1/4 cups superfine rice flour, plus extra for dusting pan

* 1/2 cup potato starch

* 1/3 cup tapioca starch

* 1-1/2 teaspoons baking powder

* 1/2 teaspoon salt

* 1/2 teaspoon xanthan gum

* 3/4 cups (1-1/2 sticks) butter, at room temperature

* 1 cup sugar

* 2 eggs, at room temperature

* 1 cup buttermilk

* 1 teaspoon vanilla extract

lukier: * 3 Tablespoons Meyer lemon juice, * 1 cup powdered sugar

Przygotowanie:

Preheat oven to 350 degrees and grease a loaf pan and dust generously with rice flour.

In a medium bowl, combine the rice flour, potato starch, tapioca starch, baking powder, salt and xanthan gum. Mix to combine and set aside.

In a large bowl cream the butter and sugar for 2 minutes. Add the eggs, one at a time. Alternate adding the flour mixture with the buttermilk, mixing well to combine after each addition. Stir in the vanilla extract.

Pour the batter into the prepared pan and bake for about 45 minutes, or until a knife inserted in the center comes out clean. Remove and let cool on a wire rack for 5 minutes. Turn out the loaf from the pan onto the wire rack and let cool completely.

Prepare the glaze by whisking together the Meyer lemon juice and the powdered sugar. Place the loaf on a piece of wax paper and drizzle or brush the glaze over the top, allowing the glaze to drip down the sides.

Cut into slices and serve.

Ciasto kokosowo-cytrynowe (paleo)

Ciasto kokosowo-cytrynowe (paleo, bezglutenowe, bez laktozy)

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Składniki:

1½ cups coconut flour

2 tbsp almond flour

3 egg whites

½ cup unsweetened applesauce

¼ cup melted and cooled coconut oil

3 tbsp honey

1 tsp lemon extract

½ cup fresh lemon juice

zest of 1 large lemon

1 tsp baking soda

1½ tsp baking powder

¼ tsp salt

Przygotowanie:

Preheat oven 350 degrees F and prepare a 9x9 baking pan with nonstick cooking spray.

In a standing mixer or using a hand mixer, combine egg whites with salt, lemon juice and lemon extract. Mix ingredients until egg whites are thick and fluffy.

Add honey, unsweetened applesauce and coconut oil and mix to combine.

In a separate bowl, combine baking soda, baking powder, almond flour and coconut flour.

Then add flour mixture slowly to liquid mixture while mixing. Do not over combine. The coconut flour will absorb the liquid quickly so you do not need to mix much.

Place the bread mixture in the baking pan. Use the palm of your hand to gently press it evenly throughout the pan. Then add the zest of one lemon evenly to the top of the bread.

Bake the cake 50 minutes or the top turns golden brown.

Remove from the oven and allow the cake to cool at least 30 minutes before removing from the pan. Cool another 30 minutes on a rack before slicing into 12 luscious bars.

Tarta cytrynowa

Tarta cytrynowa

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Składniki na ciasto:

300 g mąki

200 g mocno schłodzonego masła

100 g cukru pudru

żółtko

szczypta soli

masło + bułka tarta do formy

Składniki na krem:

skórka i sok z 4-5 cytryn

250 g śmietanki 30 proc.

200 g cukru

7 jajek

2 żółtka

Przygotowanie:

Mąkę posiekaj z masłem, żółtkiem, cukrem oraz solą. Szybko zagnieć. Ciasto zawiń w folię, włóż na 30 min do lodówki. Formę do tarty lub prostokątną natłuść i oprósz bułką tartą. Rozgrzej piekarnik do temp. 180ºC. Ciastem wylep formę, nakłuj je widelcem, piecz ok. 25-30 minut na złoty kolor.

Krem: jajka oraz żółtka dokładnie utrzyj z cukrem, dodaj sok i skórkę cytrynową, wymieszaj. Śmietankę ubij, dodaj do kremu cytrynowego, wymieszaj. Masę wyłóż na podpieczone ciasto, a następnie krótko zapiecz (aż się zetnie). Tartę możesz podać udekorowaną plasterkami cytryny.