Adding blueberry topping

Ingredients

Crust

• ½ cup Butter
• ¼ cup Sugar
• 1 Tablespoon Tapioca Flour
• 1 ¼ cups Almond Flour

Lemon Layer

• 2 eggs
• ⅓ cup Honey
• 2 Tablespoons Almond Flour
• 2 teaspoons Lemon Peel
• 3 Tablespoons Lemon Juice
• ¼ teaspoon Baking Powder

Blueberry Topping

• 2 cups fresh or frozen Blueberries
• ½ cup Water
• 1 teaspoon Lemon Juice
• ¼ cup Sugar
• 1 teaspoon Tapioca Flour

Preparation

Beat butter in mixer. Add sugar until well mixed. Add flours and mix until crumbly. Press into the bottom of an  ungreased 8” X 10” baking dish. Bake at 350 degrees until browned on the edges (about 15 minutes.)

While the crust is baking, mix together eggs, honey, almond flour, lemon peel and juice, and baking powder. Pour over baked crust. Bake 20 minutes more, or until set in the center.

On the stove top whisk together water, tapioca flour, sugar and lemon juice. Add blueberries. Cook and stir over medium high heat until liquids become thickened and bubbly. Spoon over baked mixture. Serve warm or cold. (My husband tells me it would be great A-la mode!)

[Show as slideshow]

The post Blueberry Lemon Bars That Are Gluten Free appeared first on Rural Creative Life.

Ingredients

• 1½ cups – quinoa (unprepared)
• ¾ cup – olive oil
• 3 cloves of garlic
• salt to taste
• ⅓ cup – chopped chive
• 1 tablespoon – dried basil
• 4 medium tomatoes
• 2 cucumbers
• pepper to taste

Preparation

Cook quinoa on stove top with 3 cups water on medium heat, cover and simmer for about 20 minutes or until all water is absorbed; sometimes I do this a day or two ahead and store in the refrigerator but not necessary.

• Fill a large bowl with the cooked quinoa.
• Whisk together olive, lemon juice, garlic, and salt then toss well with quinoa.
• Chop chives and layer on top of the quinoa.
• Layer basil on top of chives.
• Chop tomatoes and layer over basil.
• Seed and chop cucumbers and layer over the tomatoes.
• Sprinkle pepper over cucumbers, to taste.
• Cover and place in refrigerator for 24 hours.
• Remove from the refrigerator and mix to incorporate the layers and add more salt if needed.

[Show as slideshow]

Let me know what you think of the recipe and where you served it.

The post Tabouli made with quinoa is gluten free appeared first on Rural Creative Life.