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
Lemon Cream Ingredients
3/4 cup coconut cream (I used fresh pureed coconut meat, but cans that have separated would also work. See my coconut cream tutorial)
2 tablespoons honey
1/4 cup lemon juice
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.
- Set the oven to 350 degrees.
- Mix the dry cake ingredients (almond flour, coconut flour, baking soda, salt).
- Add the wet cake ingredients (egg, applesauce, stevia, oil) to the dry ingredients, adding the oil last, just before blending.
- Blend with an electric mixer.
- Press the cake into a greased 8 x 8 inch dish.
- Par-bake the cake for 12 minutes.
- 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.
- When the cake has finished par-baking add the lemon cream, then put it back in the oven for another 12 minutes.
- Let it cool then refrigerate.
Makes about 9 servings.