Grain Free & Store Free Easter

Well I did it. I almost got sucked in at first, but luckily I wised up before going in. I’m talking about the avoiding store during the Holiday weekend.

You see, I clearly needed ingredients to make an Easter recipe but knowing the stores were going to be packed to the rim was a little daunting. I actually attempted to go to our neighborhood store but once I got there, I turned right back around. The parking lines alone were CRAZY!! NO THANK YOU!

So what to do? Scrounge the pantry for a gluten free recipe with minimal ingredients. Hmmmm…….this could be very easy or very tricky. Luckily, I remembered I bookmarked a recipe from JOYFUL ADOBE. It was a super easy almond flour short bread. I had almond meal, so I thought….”what the heck! I’ll try it.”

I did a little “Cotterizing” to the ingredients and BAM! Easter Recipe done! Store no More.

Grain Free Honey Lemon Shortbread (Pie)

Ingredients:

• 5 Tbsp butter (use earth balance to make vegan)

• 1 Tbsp oil (coconut or grapeseed work best)

• 3 Tbsp honey

• 2 cups almond meal (use really fine meal or almond flour)

• 1/4 cup garbanzo flour (or coconut flour)

• 1-2 tsp lemon extract

• Topping- Lemon zest or peel, cinnamon, and honey

• Optional – to make sweeter, add preferred sweetener (ex: 1-2 tsp stevia)

Directions:
Preheat your oven to 350 F degrees Fahrenheit. In a saucepan, melt your butter, honey, and oil over low heat. Then, pour it into a bowl with your flours/meal and the rest of your ingredients.
Mix everything together thoroughly. Batter will be thick. Then press into a 9 in pie pan. Prick with a fork or knife in order for it to cook more evenly throughout. Bake for 15 to 20 minutes. Since I use almond meal, it took closer to 20 minutes. Drizzle honey, lemon zest, and cinnamon on top. Let it cool completely before cutting, otherwise it might fall apart.  

Voila!

Best part of this recipe…..NO EXTRA TRIP TO THE STORE!

Happy Easter! Hope its filled with lots of love and of course….Cadbury crème eggs!

Cheers,
LC