Category Archives: Breads & Desserts

Gluten Free Lemon Zucchini Bread

IMG_20150908_140829489Ingredients

  • 1 TB Tapioca Starch or Corn Starchglutenfreelemonzucchinibread
  • 1 TB Xanthan Gum
  • 1 cup Brown or White Rice Flour
  • 1/2 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 3 eggs
  • 1/2 cup coconut oil (melted)
  • 1 1/3 cups sugar
  • Juice of one lemon (zest first)
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Directions

  1. Mix flours, starch, xanthan gum, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9×5 loaf pan.
  6. Bake at 375 for 60 minutes or until bread is cooked through.

Essential Oil Tuesday – Lavender Shortbread Cookies

lavendercookiesEssential Oil Tuesday – Lavender Shortbread Cookies

I only use oils from Young Living because I know that they are 100% pure and a grade above all other oils that I have tried and tested. It is the only one that I will trust with my family.

INGREDIENTS

  • 2 sticks unsalted butter, softened to room-temperature
  • 1 tablespoon dried lavender flowers
  • 1/2 cup sugar
  • 2 cups flour (We substituted a gluten-free flour blend for ours) – plus extra for rolling.
  • Lavender Essential Oil (about 3 drops) – optional

Directions: 

  1. In your blender or food processor, pulse blend together the sugar and the dried lavender flowers until flowers are smaller and the mixture is more fine.
  2. In a mixer, combine the flour and the sugar mixture.
  3. Add butter and 3 drops of PURE essential oil. (You may add a few drops of red and blue food colors if you want to make them purple… we don’t use dyes so this wasn’t an option for us.)
  4. Mix until well blended.
  5. Roll dough out to about .25 in thick and cut with a cookie cutter.
  6. Place on cookie sheet and bake.
  7. Remove to cooling rack.

Bake at 325 for 15 minutes – Makes about 2 dozen cookies depending on the size of your cutter

 

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