annaskitchenjournal-blog

[annaskitchenjournal-blog]

This week we celebrated our wonderful friend Meredith moving to Minnesota. We’re so thrilled! It called for an extra-special dessert. Since the raspberries we picked over the weekend were so beautiful, I wanted to showcase them. And I’m on a lemon kick. Voila, a gluten-free, dairy-free lemon raspberry tart. I don’t have a tart pan so I used a 9" springform.

Lemon-Raspberry Tart

Crust: ½ c dairy-free butter 1/3 c granulated sugar 2 tsp vanilla ¾ c Namaste Perfect Flour Blend ¼ c millet flour ¼ c white rice flour ½ tsp salt

Directions: 1) Combine sugar, butter, and vanilla and beat well, until very creamy. 2) Add dry ingredients and mix. Pour into greased pan and smooth out with fingers, creating an edge about ½-1 inch tall around the side. 3) Chill in the fridge for 1-3 hours. 4) Bake at 375F for 24 minutes or until lightly golden brown. Let cool completely (I baked it a couple days ahead and froze it until I made the curd.)

Curd: Zest from 3 lemons 1 ½ c granulated sugar 5 egg yolks ½ c lemon juice ½ c melted butter/shortening mixture (I used about half and half)

Directions: 1) Add sugar and zest to blender (or food processor) and blend until zest and sugar are fine and combined. 2) Mix in egg yolks and lemon juice. 3) With blender running, pour in melted butter/shortening and let it combine thoroughly. 4) Pour into double boiler or glass bowl over a pot of simmering water and cook, stirring frequently, until mixture begins to thicken (at least 10 minutes, possibly many more. The curd should cling opaquely to the spoon and when you pull your finger through it should leave a very clear trail.) 5) Pour into the crust and put in the fridge to cool and set completely.

Topping: About two cups fresh raspberries Juice from 1 lime and 1 lemon ¼ c sugar ¼ c water

Directions: 1) Combine sugar, citrus, and water in a small saucepan and cook over medium heat until a syrup forms. 2) Starting in the middle, line the tart with fresh raspberries. Using a pastry brush, lightly coat the raspberries with the glaze for an extra shine. 3) Remove ring from the pan for display and serving.

[annaskitchenjournal-blog]

Raspberry season! Even though the boys were less than thrilled (I love their selfie), I’ve been looking forward to fruit picking since we moved back to the Midwest. It didn’t disappoint.

Raspberries are Nora’s favorite fruit, and she enjoyed stuffing more in her mouth than she actually put in the basket. Later she helped me sort them (okay, she mostly played Finger Family, but at least she wasn't jumping on the couch or throwing things off the balcony), and we have some new recipes in the works!

I made a big batch of raspberry sauce for muffins and a tart sometime later this week. But coming soon I’ll have a lemon curd raspberry tart to celebrate my friend Meredith moving into town. Stay tuned!

[annaskitchenjournal-blog]

Starting things off right with classic chocolate chip cookies! These make my chill, laid-back husband’s eyes light up as he heads straight to the fridge for a glass of milk. Nora helped me make them today.

My go-to flour blend is Namaste Perfect Flour Blend. It has good flavor, great balance, and contains just enough xantham gum.

Chocolate Chip Cookies (gluten-free dairy-free)

Ingredients: ¼ c shortening (I use Crisco) ¼ c coconut oil or dairy free butter ¼ c granulated sugar ½ c packed dark brown sugar 2 tsp bourbon vanilla extract 1 egg 1 c Namaste Perfect Flour Blend 2 Tbsp millet flour, almond meal, or more Namaste 1 ½ tsp baking powder ½ tsp salt 1 c chocolate chips

Directions: 1) Preheat oven to 350F.

2) Beat shortening, oil, sugars, and vanilla in stand mixer until fluffy. Add egg and beat for another minute or so.

3) Add flours, baking powder, and salt, and mix to combine.

4) Stir in chocolate chips.

5) Use a regular spoon to drop onto a silpat-lined cookie sheet, pressing down slightly.

6) Bake for 10-12 minutes. Cool for a couple minutes on the pan and transfer to wire rack to cool completely.

After tasting and toddler fingers, I usually get about 16-18 cookies. The texture and flavor are best preserved if you keep them in the freezer.