Author: Nadia Natali
Blue Heron Ranch
En-route to our Blue Heron. Two creeks and a mile of dusty dirt road, our ranch sits in a magical canyon what has been our home for over thirty-seven years now. Welcome!
Meyer Lemon Coconut Cake Delight
If you like coconut and lemon this will be come a favorite.
1. In a small pot simmer for 1 hour:
2 large Meyer Lemons,
4 cups Water or enough to cover lemons
2. Let lemons cool, open, remove seeds and place all of it in a food processor and blend.
Preheat oven to 325º.
3. Add to food processor:
6 Eggs
2 Tbs Butter
1 cup Coconut Cream
2 cups Almonds Flour
½ cup Sugar (to taste)
1 tsp Baking Powder
4. Pour into buttered and floured bread or cake pan. I put parchment paper on the bottom of the pan.
Bake for 60 -70 minutes or until knife come out clean.
Lemon Coconut Icing:
1. In a medium mixing bowl Mix together
4 Tbs Butter, room temperature
1 Lemon, juice
1½ cups Powdered Sugar
1 cup Coconut shredded
Tiramisu for the holidays
I couldn’t resist serving this for Thanksgiving. It was as yummy as it looks,
made with gluten free Lady Slippers.
Tiramisu
Serves 8
1. Brew and add:
1 cup Coffee, Decaf or Mint tea
2 Tbs Cointreau Liqueurs
6 drops Anise Essential Oil, if not making ladies Slippers
2 In a large bowl whip beat:
1 cup Heavy Coconut or Regular Cream
3. In another large bowl beat well:
5 Egg Yokes (optional)
1 cup Mascarpone
2 tsp Vanilla
3 Tbs Sugar
4. Fold in whipped cream.
5. Dip each LadySlipper (look at following recipe on page or ladyfingers) for 1 to2 seconds, into the coffee or tea
Layout in 9×9 bake dish or pie dish with high sides.
12 LadySlippers with 6 on bottoms layer.
.
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6. After placing 6 Ladyfingers as one layer, spread on half the cream mixture.
Using a small sieve, sprinkle on half Cacao and repeat again for the top layer.
¼ cup Cacao Powder
7. Cover with Saran wrap and refrigerate until ready to serve.
Gluten Free LadySlippers
1. 1n a small bowl mix and let set for 5 minutes:
2 Tbs Chia seeds
6 Tbs Water
2. Mix together in large bowl:
½ cup Butter or Coconut Oil
2 Eggs
⅓ cup Sugar
2 cup Almond or Coconut Milk
3. Add:
Chia Seed/Water from small bowl
1 tsp Vanilla
½ tsp Anise Extract or 6 drops of food grade essential oil
2 Add to bowl:
2 cups Almond Flour
½ cup Almond Meal
2 tsp Baking Powder
Bake at 350º for 20 – 30 minutes, until golden brown.
My Macaroons
These amazing Macaroons come from what is left over from making both
Almond Milk and Coconut milk. So here are the recipes
Almond and/or Coconut Milk
I like to blend both the Coconut and Almond. It makes a great combination
And should you make both these milks, what is the left over
almond and coconut can be made into Macaroons. See page . . .
Makes almost a quart each
1. Soak in hot water for 30 seconds to blanch Rinse and drain:
2 cups Almonds (remove skins)
or 2 cups Shredded Coconut
2. Blend nuts in blender with:
4 cups Water (for Coconut water should be hot)
¼ tsp Cinnamon, and/or Cardamom, Nutmeg
1 tsp Vanilla
1 Tb Honey or 6 drops Stevia
Drain through sieve or cheesecloth and refrigerate for up to a week.
If you should make both these milks the left over
Almond and Coconut can be made into Macaroons.
My Macaroons
This recipe is similar to my Chocolate Chip Cookies recipe,
yet it tastes very different and if you like macaroons you will love these.
Makes 36-40 cookies
Pre heat Oven to 350º
1. Mix together:
½ cup Butter, melted
¼ cup Coconut Oil, melted
½ cup Sugar or Xylitol (or half of each)
2 Eggs
1 tsp Vanilla
½ tsp Anise
2. Add and mix: 2 cups Almond, left over from making Almond Milk
2 cups Coconut, left over from making Coconut Milk
2 Tbs Chia Seeds
½ cup Cacao Nibs
1 pinch Salt
3. Make into small balls, press down gently on cookie sheet lined with Parchment paper.
Bake at 350º for 30 minutes until just browned. Let cool before removing, they are very delicate so take care when taking them off the cookie sheet.
