Gluten Free Meyer Lemon Bars

February 23, 2014

Meyer Lemon Shortcake Dessert Bars

Meyer Lemon Shortcake Dessert Bars

 

 My gorgeous Meyer Lemon tree still has lemons left to harvest, and I could not resist giving this recipe a try.    I eliminated gluten from my diet about 8 months ago, and I have been finding my way.   I have been working very hard not to simply substitute gluten free goods for all of the delightful wheat products I enjoyed my whole life.  You see I really, really want this to become my lifestyle.   I feel better–my digestion is better, my moods are better, my cravings and sense of hunger have changed, all in a positive way.   It was a huge change for me, just to be willing to give this a try.  How could it be possible that the Staff of Life was making me ill?  How could it be that something so central to my diet, my entire life, something I probably at every other meal, how could it be wreaking havoc on my digestive system?    I just could not believe it, I love everything about wheat and I grew up on it, plain and simple.  But I began the journey, I try not to obsess about it,  I try not to talk about it…I love to fit in, it is just about my favorite thing fitting in.  It’s just never been in the cards for me 🙂 

Every few weeks I experiment with a recipe to see how it will work substituting the flours that “agree” with me.   I wanted to post this one up for you and if time allows, I will continue to post them up.  I hope you try this one.  Feel free to use glorious wheat flour as I am sure it will improve the taste and texture, but if you are watching like I am….this is a great alternative.

Adapted very slightly from the Joy of Baking

 

 

 

 

Meyer Lemon Bars

Meyer Lemon Bars

 

My beautiful tree holds fast to its lemons and lets me enjoy them in treats like these for several months past their season.

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Candied Bourbon Chili Kumquats

February 6, 2014

Kumquats on the Simmer

Kumquats on the Simmer

This year I have been able to source locally grown and pesticide free Kumquats which is always a plus.   I wanted to experiment a bit and got some inspiration from Kaela over at the Local Kitchen blog.   I modified her recipe and technique a bit, and I used Dried De Arbol Chili along with the Bourbon.  For my taste, these pack a spicy punch, but for those that love spicy, these are quite mild.   They pair beautifully with chicken, pork and duck as well as sweet/spicy toppings for cheesecake and ice cream.  

You can use the jarred syrup to make a kumquatini or two in the heat of the summer, just fabulous!  They make lovely gifts as well.  This is the recipe that I use to make the jars for my Farmer’s Market customers. It can easily be cut in half for smaller batches.   I hope that you enjoy!

 

 

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