Valentine’s Recipes: Paleo Brownie & Lemon Shortbread

Impress your sweetheart and satisfy your sweet tooth with these healthy desserts from local restaurant Farm & Craft.

Paleo Brownie-resize

Paleo Brownie

  • Ingredients
  • 2 cups cocoa powder
  • 1 1/2 cups blended oil
  • 3 cups gluten-free flour
  • 1/2 cup olive oil
  • 1 Tbsp vanilla extract
  • 8 eggs
  • 3 cups organic honey

Directions

  1. With a hand mixer or whisk, beat together all ingredients.
  2. Pour into a greased 9×13 inch baking pan.
  3. Bake at 325 for 18 minutes.
  4. Serve a la mode and with fruit or other toppings, if desired.

 

Lemon Shortbread-resize

Lemon Shortbread

Ingredients for shortbread dough

  • 2 cups lavender sugar*
  • 4 cups almond flour
  • 2 cups gluten-free flour
  • 1 cup olive oil

Ingredients for lemon filling

  • 4 eggs
  • 4 egg yolks
  • 1/4 cup gluten-free flour
  • 1 cup sugar
  • 1 1/2 cups blood orange juice
  • 1/2 cup lemon juice
  • 1 tsp salt
  • 1 Tbsp vanilla extract

Directions for shortbread

  1. Combine almond flour, gluten-free flour and sugar in a food processor and pulse.
  2. Drizzle in oil until a dough texture is achieved.
  3. Press dough into a half sheet tray or baking dish and bake at 350 degrees for 15 minutes.

Directions for lemon filling

  1. Blend the eggs, yolks, flour, sugar and juices in blender and pour over the pre-baked shortbread.
  2. Bake at 300 degrees for 30 to 40 minutes, just until the middle stops jiggling.

*Lavender sugar is 2 Tbsp lavender flowers blended with 2 cups of sugar until powdered


Recipe and image courtesy of Riot Hospitality Group.

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