finishing-touch

Lemon Bars

Delicious sweet-tart bars sprinkled with just a touch of powdered sugar. A classic spring and summer dessert!

Makes 36 bars
Preparation time: 50 minutes

Ingredients
2 cups flour
½ cup powdered sugar
1 cup unsalted butter
1 ½ cups sugar
¼ cup flour
1 teaspoon baking powder
6 tablespoons fresh lemon juice
1 teaspoon lemon zest
4 eggs
1 tablespoon powdered sugar

Directions

  1. Combine flour and powdered sugar in a medium bowl.
  2. Cut in unsalted butter with a pastry fork to make fine crumbs.
  3. Press mixture into a 9x13-inch baking pan, pressing ½ inch up the sides.
  4. Bake at 350 F for 15-20 minutes.
  5. For filling, mix sugar, flour and baking powder; add lemon juice, lemon zest and eggs. Pour mixture over hot crust. Bake 20 additional minutes at 350 F.
  6. Sprinkle lightly with powdered sugar. Cool and cut into bars.

Dark Chocolate Plum Cake

Made with wholesome ingredients for the perfect guilt-free dessert. Wonderful for the holidays!

Makes one 9-inch round cake
Preparation time: 30 minutes
Cook time: 1 hour to 1 hour 15 minutes

Ingredients
¾ cup unsalted organic butter, melted
¾ cup maple syrup
4 large organic eggs, beaten
¾ cup Bob’s Red Mill organic white unbleached flour, sifted
¼ cup wheat germ
1 tablespoon baking powder
½ cup cocoa powder, sifted
⅔ cup almond flour, sifted
4 ounces dark chocolate (60% cocoa solids), roughly chopped
4 large ripe plums, halved
2 tablespoons coconut sugar
3 tablespoons plum preserves or jam
18 whole pecans
½ cup chopped pecans

Directions

  1. Heat oven to 350 F.
  2. Grease the bottom and sides of a 9-inch springform cake pan. Line the bottom with a circle of parchment paper. Grease the top of the parchment paper, too.
  3. Whisk together the melted butter and maple syrup. Gradually whisk in the eggs, making sure the melted butter has cooled enough to not curdle the eggs.
  4. Fold in the flour, wheat germ, baking powder, cocoa and almond flour, followed by the dark chocolate.
  5. Pour the mixture into the prepared tin. Arrange the plums decoratively on top, cut side up.
  6. Arrange the whole pecans decoratively, then sprinkle with the chopped pecans and coconut sugar.
  7. Bake for 1 hour to 1 hour 15 minutes, or until a knife inserted into the center comes out clean. Cool completely in the pan.
  8. Before serving, melt the preserves or jam in a small pan with a splash of water. Brush over the top of the cake.
  9. Optional: Serve with organic whipped cream sweetened with maple syrup, if desired.