I can't believe I am saying this but I have a 60 page e-Cookbook available on Amazon Kindle and Kobo.

Whether you are a seasoned home-cook, or a newbie, beginning to bake gluten-free can be like learning a whole new branch of cooking. Some concepts, like beating an egg until frothy transfer word for word; others like kneading bread require a new technique. This book makes it simply with helpful hints on how to make gluten-free baking convenient and tasty. I hope you find all of these recipes as delightful to your taste buds as they are to mine.

My book features 17 gluten-free recipes, as well as dairy-free, diabetic & vegan recipes, including: Banana chocolate chip cookies, gingerbread, honey-lemon squares, sugar-free oatmeal cookies, double-chocolate salted cookies, brownies and more!

If you are looking for a gluten-free cookbook, I encourage you to check out my book it is only $4.97 CAD and make a great gift for the newly diagnosed celiac.

Find on Amazon: Life After Gluten: Cookies & Bars
Find on Kobo: Life After Gluten: Cookies & Bars

Buy the book and send me your review of one or more recipes before January 7th, 2022 and get a printed acknowledgment in my 320 page hardcover cookbook, which will be published early 2022.

- BAKED -

October 29th, 2020

Lemon squares are the dessert that I associate the most closely with an English tea party. I cannot say I understand why because I have never seen them served at an English tea or at my childhood tea parties. But one thing I know is that they go well with tea particularly Earl Grey.

However, these HONEY-LEMON SQUARES are marvelous with chamomile tea. I mean really. I am thinking of trying and adaptation of this recipe where I steep chamomile in the lemon filling so that these are chamomile honey lemon squares!!! It sounds mouth wateringly delightful to me. What about you?

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#honeylemon #lemonsquares #lemonbars #gluten-free

shortbread layer
110 grams  flour mix #3 (40%/44 grams brown rice flour, 40%/44 grams sweet rice flour, 20%/22 grams arrowroot starch/flour)
55 grams  arrowroot starch/flour
2 millilitres/1/3 tsp  baking powder
75 grams  shortening
55 grams  granulated sugar
2 each  egg yolks, room temperature
2.5 grams/1/2 tsp  pure vanilla extract

lemon curd layer
4 large  eggs
150 grams  liquid honey
150 grams  granulated sugar
150 grams  lemon juice, fresh
75 grams  flour mix #3 (page xx)

garnish
confectioners’ sugar as needed

1. To make the shortbread layer: Preheat the oven to 177°C (350°F). Line a 20 centimetre (eight inch) square cake pan with enough parchment paper to cover the bottom and sides of the pan.

2. Sift dry ingredients together.

3. In a separate bowl, cream the shortening and sugar. Stir in the egg yolks and vanilla. Mix in the dry ingredients. With damp hands, press the dough evenly to fill the bottom of the pan. Chill the crust in the freezer for 15 minutes. Bake for 15 to 18 minutes.

4. Meanwhile, make the lemon layer: In a med-ium bowl, mix together the flour, granulate sugar and lemon juice until smooth. Add the remaining ingredients and whisk until homogenous. Remove the pan from the oven. Pour the lemon mixture over the hot crust. Reduce the oven temperature to 160°C (325°F) and bake until filling is set and edges are slightly golden brown, about 30 minutes.

5. Let cool completely on a wire rack. Grip the paper, lift out the dessert, and set on a cutting board. With a sieve, dust with confectioners; sugar. Cut into squares.

Below are two videos of my plating and making gluten free apple butter cajeta filled alfajores. They will be a recipe to follow!