Recently I've found some amazing recipes done Paleo style.
We personally choose the Daniel Plan; but there are many similarities and certainly the same goals. Making Healthy Choices!
I made these this past Friday (4/26) and I believe they were a hit as I only came home with just a few remaining morsels.
- 2 eggs
- coconut oil 1/4 cup
- honey 1/4 cup (for cookie)
- coconut flour 1/4 cup
- coconut flakes 3/4 cup
- fresh lemon juice 1 cup
- 6 eggs
- honey 1/2 cup (for topping)
- coconut oil 1/2 cup
- sea salt
Cooking Steps
Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey. Mix to combine. Add coconut flour and 1/4 cup of coconut flakes. Again, process until well combined. Transfer to a bowl and stir in remaining coconut flakes.
Grease a glass Pyrex baking dish with coconut oil. I used a 7×11 or 2.2 QT/2 L dish. Press cookie batter base evenly into dish. Note: this size makes a very thin layer of cookie crust.
Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.
Now for the topping: Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.
Enjoy!
Note: I tend to like the tartness of lemons; so if you're more inclined to "sweet" vs "tart" you might want to add some extra honey.
It was also suggested to freeze these.
What I would have done differently? Refrigerate over night, cut into bite size pieces and then freeze. I froze prior to cutting and had to thaw them out to get the knife thru.
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