Lemon Honey Cake

Makes 16, two-inch squares.  

This is a one bowl, no fuss, gluten free, moist and delicious dessert. I cut it into squares, but you can experiment with other shapes and sizes.   It’s nice to have on hand, refrigerated in an airtight container.   

INGREDIENTS:

• ¾ cup honey

• 4 large eggs, at room temperature

• ¼ cup extra-virgin olive oil

• Grated lemon zest from 1 lemon

• 4 tablespoons lemon juice.

• 3 cups superfine blanched almond flour

• 1 teaspoon baking powder

PREPARATION:

1. Preheat the oven to 325F. 

2. Line a 9x9 square pan with parchment paper.

3. Place the honey and eggs in a large bowl and whisk to combine. Add the oil, lemon rind and juice, whisking to combine. Add the almond flour and baking powder continuing to whisk until smooth. 

4. Pour the mixture into the pan and bake for 35-40 minutes or until golden and a skewer inserted comes out dry. Let cool on a wire rack for 10 minutes before unmolding. Cut into the shape of your choice and cool on a wire rack.    

Cocoa Cookies

Makes about 2 dozen. 

These cookies are irresistible and truly easy.

INGREDIENTS:

• ½ cup unbleached all -purpose flour

• 1/3 cup light brown sugar

• ¼ cup unsweetened imported cocoa powder

• ¼ teaspoon baking powder

• 2 tablespoons extra-virgin olive oil  

• ½ cup semi sweet mini  chocolate chips

• 1 large egg, lightly beaten

• ½ teaspoon vanilla extract 

• ¼ cup confectioner’s sugar, for dusting

PREPARATION:

1. Preheat the oven to 350F.

2. Line a cookie sheet with parchment paper. 

3. In a medium bowl combine the flour, brown sugar, cocoa powder and baking powder using a wooden spoon.   Add the olive oil, chocolate chips, egg and vanilla and continue combining with the spoon until a soft dough is formed.  

4. Place the confectioner’s sugar on a sheet of wax paper. 

5. Take 1 flat teaspoon of the dough and form it into a ball (the ball need not be smooth).   

6. Roll the balls in the sugar and place them, a little apart, on the baking sheet.

7. Bake for 15 minutes. The cookies will crack a bit.  

8. Transfer to a rack to cool.

9. I store the cookies in the refrigerator or freezer in an air-tight container with wax paper between the layers.

Coconut Almond Meringues

Makes about 3 dozen. 

These meringues are gluten free, easy to make, light as air with a distinct coconut flavor.

INGREDIENTS:

• 2 large egg whites, at room temperature

• ½ cup scant measure sugar

• ½ cup almonds, toasted, finely chopped

• ½ cup shredded unsweetened coconut

PREPARATION:

1. Line a large baking sheet with parchment paper.  

2. Preheat the oven to 350F. 

3. Beat the egg whites at high speed. When foamy add sugar gradually and continue beating until very stiff. With a rubber spatula gently fold in the nuts and coconut and combine well.  

4. Drop teaspoons of the meringue unto the baking sheet, leaving a little space in between each. 

5. Bake the cookies until they have changed color to light beige, about 25 minutes.  

6. Loosen the meringues immediately with a metal spatula and place on a wire rack to cool.

Apple Cookies

Makes about 4 dozen bite size cookies. 

These cookies have a distinct taste of apples. They are especially yummy on cold days with a hot cup of tea. They keep very well refrigerated, stored in an air-tight container.

 INGREDIENTS:

• 4 ounces dried apples

• 1 1/3 cup all purpose flour

• 7 tablespoons unsalted cold butter, cut into small pieces

• 1/3 cup superfine sugar

• 1 large egg

PREPARATION:

1. Preheat the oven to 400F. 

2. Line a large baking sheet with parchment paper. 

3. In a food processor fitted with the steel blade chop the apples finely. Add the flour, butter, sugar and egg.

4. Pulse until the mixture clings to the blade and almost forms a ball.   

5. Form teaspoons of the dough into a ball and flatten them lightly.   

6. Bake for about 15 minutes; they should be firm to the touch and the underside should be golden. 

7.  Cool on a wire rack.

Almond Oatmeal Cookies

Makes about 5 dozen bite size cookies.  

Refrigerated in a tight container with wax paper between the layers, these cookies will last  for some time. 

Most of the ingredients you may already have in your pantry.

INGREDIENTS:

• 1/3 cup extra-virgin olive oil

• ½ cup maple syrup

• 1 large egg, lightly whisked

• 2 teaspoons vanilla extract

• 1 cup superfine  blanched almond flour

• 2 cups old fashioned whole grain rolled oats

• 1 cup chocolate chips

PREPARATION:

1. Preheat the oven to 350F.

2. Line 2 large cookie sheets with parchment paper. 

3. In a medium bowl, whisk olive oil, maple syrup, egg and vanilla until combined.

4. With a wooden spoon add the almond flour and oats. Finally, add the chocolate chips.

5. Let rest for 10 minutes. 

6. Roll flat teaspoons of batter off the spoon onto the parchment paper. Adjust the shape if you like. They should resemble a ball. Bake for about 20 minutes or until the underside is pale golden.  

7. Transfer to a wire rack to cool.