1. LEMON PIE
For the Crust:
2 cups blanched almond flour
2 teaspoons coconut flour
4 tablespoons coconut oil, melted
4 tablespoons maple syrup
1/8 teaspoon fine Himalayan salt
For the Filling:
1 and 1/2 cups homemade vegan condensed milk
1/2 cup lemon juice (freshly squeezed)
2 Tbsp Lemon Zest
1/2 tsp Lemon Extract
Vegan Whipped Coconut Cream (double batch)
Preheat oven tot 350. In a large bowl, mix all the ingredient for crust and bake until edges turn brown. In separate town mix all ingredients listed for filling.
2. LEMON BLUEBERRY BREAD
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cane sugar or 6-8 packets of stevia
1/2 cup vegan yogurt
3/4 cup plus 2 tbsp applesauce
2 tablespoons fresh lemon juice
Zest 1 lemon
1 teaspoon vanilla extract
1 cup fresh blueberries and 2 teaspoons all-purpose flour
For the Glaze:
1 cup confectioners sugar
2 tablespoons fresh lemon juice
Ingredients:
1 cup of honey
1/3 cup sliced ginger
1 1/2 cups fresh squeezed lemon
Bring 2 cups water, the honey and the ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold. Put lemon juice in and stir until combined.
Ingredients:
12 ounces of fresh squeezed lemon
3 cups cold water
1 (16 ounce) package of frozen strawberries
Blend strawberries until smooth. In a large pitcher, stir together ingredients. Pour into molds, and freeze until firm.
5. SPARKLING BLACKBERRY LEMONADE
5. SPARKLING BLACKBERRY LEMONADE
Ingredients:
1 cup of blackberries
2 tablespoons maple syrup
1/2 cup fresh squeezed lemon
1 liter sparkling water
Bring blackberries and maple syrup to low simmer on stove for 5 minutes. Let cool. Put lemon juice in and stir until combined.
6. LEMONADE ICE CREAM
Ingredients:
1 (14 ounce) can fat-free sweetened condensed milk
2 containers fat-free cool whip
1 large lemon
1/2 teaspoon lemon or vanilla extract
Stir together condensed milk, zest and juice from lemon, and extract. Fold in cool whip. Place in container and freeze until hardened.
7. LEMON MUFFINS
Ingredients:
1 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons coconut oil or butter melted
1 large egg
1/4 plain greek yogurt
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
Zest from 1 lemon
For the Icing:
1/2 cup powdered sugar
1/2 teaspoon almond milk
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
Preheat over 350 degrees.Whisk dry ingredients together. Stir wet ingredients in separate bowl. Add wet and dry ingredients together. Put in muffin pan. Bake for about 12 minutes.
8. LEMON SUGAR COOKIES
Ingredients:
1/2 cup unstated butter melted
1 1/4 cup granulated sugar
2 tbsp lemon juice
1 large egg
1/2 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
2 cups all purpose flour
Zest of 1 lemon
Preheat oven 350 degrees. Whisk dry ingredients together. Stir wet ingredients in separate bowl. Add wet and dry ingredients together. Scoop smooth balls on baking sheet. Bake for 12-14 minutes.
9. LEMON CAKE COOKIES
Ingredients:
1/2 cup almond flour
1/2 cup coconut flour
1/3 cup coconut sugar
1/4 cup chia seeds
1 tsp baking soda
1/4 tsp salt
1 cup overripe mashed banana
1/3 cup lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Preheat oven 350 degrees. Whisk dry ingredients together. Stir wet ingredients in separate bowl. Add wet and dry ingredients together. Scoop smooth balls (will be sticky) on baking sheet. Bake for 23 minutes.
10. LEMON SMOOTHIE
Ingredients:
1 cup low fat french vanilla yogurt
1 cup ice cubes
2 tablespoons fresh lemon juice
2 tablespoons honey
1 tablespoon grated fresh ginger
2 teaspoons grated lemon zest
1/8 teaspoon ground turmeric
In blender, combine all ingredients, blend until smooth.
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