Gluten-Free Mini Blueberry Pies

Check out my recipe blog to find the latest recipe- Gluten-Free Mini Blueberry Pies

So a few days ago I attempted to make a cobbler. I used a gluten-free flour without looking at the ingredients- which was a big mistake. Have you ever tried garbanzo bean flour? It tastes like death. So I made this cobble and it not only looked amazing but smelled amazing! I dished it up with ice cream, super excited to eat it. I took a big bite AND...it was awful. It was inedible. It tasted like I had made cobbler with a nasty bean crust that overtook all the other flavors. I had added so much sugar- and it didn't do a thing to mask the nasty garbanzo bean flour of death. So I threw out the whole cobbler. And I've been apologizing to my family for days since it took hours to get rid of the bean flavor in our mouths.

SO in an attempt to redeem myself, I made these pies. I took my time and made them with love. They are delicious.

Have you ever had a major baking disaster? I would love to hear!

Plum Spice Tarts

Check out my latest (and super delicious) recipe- Gluten-Free Plum Spice Tarts

Butterscotch Cookies

Just added a butterscotch cookie recipe to my recipe blog. These cookies are so addictive and you can't even tell they are gluten-free.

Find the recipe here: http://lexalexrecipe.blogspot.com

Gluten-Free Lemon Bars

For Mother's Day I made these delicious gluten-free lemon coconut bars. I didn't have all the ingredients I needed to follow an exact recipe so I decided to wing it-and it turned out wonderful!

Gluten-Free Lemon Coconut Bars 
(Adapted from this recipe: http://www.greenkitchenstories.com)

Crust

5 tablespoons of melted coconut oil
3 1/2 tablespoon maple syrup
2 cups shredded coconut
3/4 cup almond meal/flour
1/4 cup all purpose gluten-free flour (I used Trader Joe's blend)
2 egg whites (save the yolks)

Filling

3 eggs and the 2 egg yolks
7 tablespoons maple syrup
1/3 cup and 2 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoons gluten-free all purpose flour
2 tablespoons sweet rice flour
2 tablespoons coconut flour

Crust: Preheat the oven to 350. Mix all the ingredients together until fully combined and press into a small pan (I put parchment paper underneath so the bars came out easily). Bake for 10-13 minutes.

Filling: beat the eggs until foamy and then add the rest of the ingredients. Beat all the ingredients for two minutes. Pour the filling onto the crust. Bake for about 18 minutes (on 350) until the filling is set (not liquid).

Let bars cool and then cover with powdered sugar. I suggest keeping the bars in the refrigerator after they cool.

Wild Blackberry Cobbler

During this time of the year I always make cobbler with wild black berries we have in our backyard. This year, I tried a new recipe and it was amazing! I made this with gluten-free flour. I also added more vanilla extract to the crust and I didn't add lemon zest to the berries. I will definitely be making this again soon!

Here's the recipe: http://wickedgoodkitchen.com