Today marks another fanatabulous guest post here at feastingwithfriends. Today’s recipe comes to us via Lori @ Creating Beauty in the Kitchen. When I asked Lori to step in and provide a guest post, she replied with an immediate, “of course”! I am forever grateful for the kindness and generosity behind this lovely lady. THANK YOU, Lori. Thank you for you support, kindness, generosity and prayers. You are a dear, dear friend. 🙂
For those of you who may not know Lori, let me introduce you. Lori has become one of my blogging besties over the last few months. She has offered me a tremendous amount of support, especially during this stressful time. Lori is a beautiful person inside and out. She always has kind, thoughtful words to offer. I can always count on her for a smile! Lori is an amazing cook. Amazing? Yes, as she has only been cooking for 6 months or so. It was when new dietary restrictions were placed upon her that she learned to prepare delicious, healthy food. All of her recipes are low-glycemic, contain no refined sugars, incorporate fresh ingredients and many are gluten free. But that doesn’t mean she’s serving up cardboard! Oh, no. She has whipped up everything from Dark Chocolate Cookie Dough to a Mexican Frittata to Stuffed Portobello Mushrooms. You must visit her blog to witness first hand all of the deliciousness she’s creating in her kitchen. Let’s see if Lori is willing to step on over and do a guest post…
Do a guest post for Nancy!? Yeeeesssss!!!
That pretty much expresses how I felt when this lovely woman asked me. It is no secret that I really like Nancy…her thoughtfulness, her creativity in her recipes, her faithfulness to visit her bloggy friends, her encouragement, and her sweetness! I am so glad to have met her!!
And because she is so super sweet, I just had to bring something sweet for Nancy in the form of a lemon shortcake tart covered in lemon cream and blueberries. But this is not just any tart, as Nancy knows well, this is a low-glycemic and gluten free one! Don’t let that scare you off though…I LOVE sweets, and when I experiment around in the kitchen and come up with a recipe, I make sure my baked goods actually taste like sweets! 🙂
I loved every part of it…the crust’s lemon buttery taste…the cream’s lemony creamy goodness…and the blueberries’ distinct and rich flavor!
I loved the way the lemon zest added to the colorfulness of this dessert!
I hope you all enjoyed this recipe as much as I enjoyed eating it! 🙂
Nancy, I am so grateful to get to share this with you and your faithful followers! I wish I could bring you a piece in real life! 🙂
You and your blog are wonderful, and it is such an honor to get to be here! Hugs!
Lemon Shortcake Tart Covered in Lemon Cream and Blueberries
*Created by Lori at Creating Beauty in the Kitchen
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ cup honey + 6-8 tbsp
- ½ cup butter
- 2 tsp pure almond extract
- 1 tsp pure vanilla extract
- Lemon zest from an entire lemon
- Fresh lemon juice from half a lemon
- The thick part of the coconut milk from two refrigerated cans
- Preheat the oven to 325 degrees
- In a mixing bowl combine ½ cup room temperature butter with ½ cup of honey and 1 tsp pure almond extract, using a hand mixer.
- When the butter and honey are mixed and creamy, add in the flour a little bit at a time until it is all in there and mixed well.
- Zest the lemon ad put 1-2 tsp of the zest in the bowl. Continue to blend until everything is combined well.
- Grease a baking dish and place the batter in it. I just used my hands to spread it around evenly, making it flat.
- Cook for 18-20 minutes.
- While the crust is cooking, combine the thick part of the coconut milk from both cans, 6-8 tbsp of honey, lemon juice from half of a lemon, about 2 tsp lemon zest, 1 tsp pure vanilla extract, and 1 tsp pure almond extract. Blend well.
- Refrigerate and let thicken.
- When the crust is ready, take it out and let it cool down.
- After the lemon cream has been in the refrigerator for about an hour and your crust is completely cooled down, layer the cream on top. (I ended up with some left over, but you might like to use more than me.)
- Wash the blueberries and place them on top.
- Refrigerate until ready to eat.
I’m looking forward to hearing from you all and getting to meet some of you for the first time!
If you want to come visit me over at my blog, I would love to see you!