Lately, I’ve been on this natural-food-kick. I blame Hector, my Vita-mix. Eating healthy, fresh, yummy food everyday makes me feel so good inside! Believe it or not, instead of my morning caffeine fix, I just take my blended green smoothie to work. It powers me up. Incredible! I should probably make a green smoothie recipe section somewhere on here…
People find all sorts of reasons to make fun of my “green machines” that I bring to work in leftover almond butter jars. My boss always glances at me funny. Amber says, “Sonia, eating baby food again?” That is a good one. But what can I say? I am a yogi at heart <3. Besides, I think they are just secretly jealous that they don’t have their own to slurp on.
I’ve been doing lots of research. Lots and lots and lots of research.
About Maca root, Cacao nibs, and Acai for strength and clarity.
About gluten-free people, vegan people, paleolithic people, we the people.
All of it is super super intriguing stuff. I’d like to incorporate the pieces that make sense to me and tie them into my life.
That was the preface. Now back to the CRUST.
When I was in California visiting family and friends last weekend, I promised my good friend’s mom, Geetanjali Aunty, that I would make something non-chocolatey for my blog. I hadn’t realized that almost all my recipes have chocolate in them, although I am not surprised. She is trying to go without chocolate for a few months (crazy, I know!), but because she is an amazingly loving, really special person, I can support her if she wants to do a crazy thing like that. As long as she doesn’t make me do it too…
Today, I made lemon bars, gluten-free lemon bars with an almond ginger crust to be exact. Honestly, the “lemon” part of the lemon bar is just OKAY – it’s like 7-delicious on a 1-10 scale of deliciousness. The texture is great, but it’s just too lemon-rindy. Definitely needs improvement before I share the final recipe up here.
However, the crust is AMAZING. Nutty, savory, crumbly, and delicately sweet. 10-delicious! What a discovery.
So I would like to share “Just the crust” recipe with you, as well as some photos of my experiment. This crust is so versatile, and would be a great asset to any lemon bar, raspberry cheesecake square, or cherry pie. Rest assured, I will be attempting the “lemon part” of these again very soon.
Recipe: Almond Ginger Crust (Gluten-Free)
Summary: Crafted with oats, almond meal, and millet flour, this crust is gluten free, and is not going to sit heavy in your tummy. Sweetened with honey, dates, and a touch of brown sugar, the crust is not processed with sugar. Ginger and lemon rind add the perfect zing! Wholesome and delicious. Made with Sonia love.
- 1/2 cup almond flour
- 1/4 cup millet flour
- 1/2 cup oats
- 1/4 tsp lemon zest
- 2 tbsp brown sugar
- 1/8 tsp sea salt
- 1/4 tsp ginger
- 4 dates pitted
- 3 tbsp coconut or canola oil
- Pre-heat oven to 350 degrees F.
- Grease a loaf pan or 8×8 pan.
- In a food processor or blender, combine almond, millet, and oats.
- Blend together until finely ground.
- Add lemon zest, brown sugar, sea salt, vanilla, and ginger. Blend again.
- Slowly add the dates, one at a time, blending in between.
- Add the oil and blend until your mixture forms a thick paste.
- Press crust into pan with your fingertips.
- Bake for 10-12 minutes or until lightly browned.
- Add your filling and then bake into some lovely bar.
Preparation time: 10 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 8
Microformatting by hRecipe.
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