Lemon Cream Danish

I’m calling this Lemon Cream Danish. It’s similar to the Danish Cake in Paleo Chocolate Lovers (which, by the way is my favorite recipe in the book, although I wouldn’t refuse any of them), but I added coconut flour to the crust and I used coconut cream in the “cream cheese.” It came out so yummy. Mmm…
Did I tell you that I got the girls some of what I refer to as “sensory” toys? So great. I got them a small trampoline (their new favorite thing, they bounce at least twice a day, holding my hands for safety), a bounce ball (their least favorite ever since the trampoline arrived), a see-saw (they also use that twice a day), and some little vibrating “bugs.” This past week our days have revolved around the sensory toys, reading, using the laptop, playing with Legos, going to the park, and playing in the pool. Well, I mainly use the hot tub. Zoe is the one acting like a fish in the big pool.
Then in the evening I’ve been editing Zoe’s book (taking out exclamation points mainly) so that I can print it to size, and she can start creating the pictures. I’m so excited about our plan for the pictures! My smart friend Amanda was explaining how they’ve been doing Project-Based Homeschooling, and I realized that we are too, I just didn’t have a word for it :-) Zoe’s been working on her book, Ashley loves to do everything listed in the paragraph above and ride horses (she starts again next week), and Ginger is super into mammoths and dinosaurs right now. This is what we’ve been up to :-)
I hope all of your projects are going well, and that you like the Lemon Cream Danish!

Lemon Cream Danish

paleo, gluten-free, dairy-free
Cake:
2 cups almond flour
1/4 cup coconut flour, sifted
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup applesauce with no added sugar
1/4 cup melted coconut oil
Lemon Cream:
3/4 cup coconut cream (I used fresh pureed coconut meat, but cans that have separated would also work. See HERE for options.)
2 tablespoons honey
1/4 cup lemon juice
2 eggs
1/4 cup melted coconut oil
Note: The lemon cream is soft from the fridge. If you want the end result to be more set then add another egg.
Directions:
1) Set the oven to 350 degrees.
2) Mix the dry cake ingredients (almond flour, coconut flour, baking soda, salt).
3) Add the wet cake ingredients (egg, applesauce, stevia, oil) to the dry ingredients, adding the oil last, just before blending.
4) Blend with an electric mixer.
5) Press the cake into a greased 8 x 8 inch dish.
6) Par-bake the cake for 12 minutes.
7) While the cake is par-baking, puree all of the lemon cream ingredients (coconut cream, honey, lemon juice, eggs, oil) adding the oil last, just before blending.
8) When the cake has finished par-baking add the lemon cream, then put it back in the oven for another 12 minutes.
9) Let it cool then refrigerate.
Makes about 9 servings.
♥, Kelly

Comments

  1. Anonymous says

    That sounds amazing! How do you make the coconut cream from fresh coconuts? I have a fridge full and usually just drink and eat one for a snack/dessert and use any leftovers in smoothies but if there was another way I could utilise the deliciousness I would be stoked! Thanks!
    Krissy (hope not too many exclamation marks here…)

  2. Anonymous says

    I just realized I am doing a kind of project based homeschooling with my son for Kindergarten. It is amazing and so much fun. I also just checked out “Project-Based Homeschooling, Mentoring Self-Directed Learners” by Lori Pickert and I’m finding it to be a good resource. I can’t wait to try the Lemon Cream Danish :), thanks for the post!

  3. Lucinda says

    Is there a substitute for liquid vanilla stevia? I would love to use honey. I assume I’d need a sweetener plus vanilla, right? Thanks!

  4. Anonymous says

    Can I uses coconut sugar in place of stevia? If so, how much coconut sugar should I use? I have a palate that gets an awful taste from stevia…thank you for any assistance you are able to provide :-)

  5. Anonymous says

    We have the same stevia-flavor issue in my household. Was wondering about coconut nectar as a substitute, as it’s reputed to be low glycemic & we like the flavor. But it’s a molasses-like texture & flavor. Would such a tiny amount (1/8tsp.) overwhelm the flavor of the pastry?

  6. says

    I”m wondering if it might be possible to do this without the almond flour? We cannot have it because it is extremely high oxalate… Maybe it’s possible with all coconut flour or a combination of coconut flour and perhaps shredded / flaked coconut? (I guess it would not be so much like a “Danish” then…)

  7. Meghanne says

    I made this last night for a dinner party. I didn’t have good success. I followed the recipe exactly. As suggested for a firmer curd I added another egg. It set really well but it lacked lemon taste and was really really greasy. Bummer. I’ve had such good success with your other recipes. Ah well, next time. PS Love your chocolate lovers cookbook! That’s a winner.

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