Fresh lemon juice

No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free

March 11, 2019

March 14 is a favorite day for many… probably because it is Pi-Day! Any day that I can combine my love of food and math is a reason to celebrate!

If you follow along with me on Instagram and Facebook, you’ve probably seen my love for Rbar a time or two. You may have even been one of the lucky few to receive a free box of them!

Rbars are simple ingredient energy bars that are some of my favorite convenience snacks to keep on hand! Their bars are made with 7 ingredients or less. That’s right, ONLY SEVEN AT THE MOST!

What’s even better about these bars is that they can double for a quick crust for pies, tarts, or cheesecakes. Seriously, who doesn’t love eliminating an entire step of a recipe?!

When I first tasted Rbar’s Lemon Poppyseed flavor, I knew exactly what I wanted to do with a bunch of them. I’m not normally a big lemon fan, but these bars, and now this tart have changed my mind about all things lemon – it’s just so refreshing!

This No-Bake Lemon Tart is super easy to make and – BONUS, NO BAKING IS INVOLVED! For my tart, I frosted it with a dairy-free cool whip, but you could use regular cool whip or totally omit it. Your tart will still be creamy, tangy, and delicious!

Grab the recipe for this below and don’t forget to pin it to your Pinterest board if you want to save the recipe for later.

Print Recipe
 No-Bake Lemon Tart with Lemon Poppyseed Rbar Crust | Dairy, Gluten, & Grain Free
Prep Time 10 minutes
Passive Time 45 minutes of cooling
Servings
Ingredients
Prep Time 10 minutes
Passive Time 45 minutes of cooling
Servings
Ingredients
Instructions
  1. Between two sheets of parchment paper, lay out the Rbars in a honeycomb shape.**
  2. With a rolling pin, roll out the bars until about 1/4-1/3" inch thick.
  3. Transfer the crust into a pie or tart pan and press down into the pan and along the sides.
  4. In a food processor or high-powered blender, combine the remaining ingredients until completely smooth.
  5. Pour the lemon filling into the crust and spread out evenly.
  6. Top with cool whip.
  7. Freeze for 45 minutes or until firm. You could also refrigerate your tart overnight.
  8. Enjoy this Lemon Tart frozen or thawed. Both ways are delicious!
Recipe Notes

*Soaking the cashews softens them, therefore, making them blend up easier.

**You can skip steps 1-2 and just press the bars into a pan by hand. I just find that rolling them out, yields a more even crust. 

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Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)

December 27, 2017
Course

Is there much to be said after I mentioned cheesecake? Personally, I’ve never met one that I don’t like. The cashews add a nutty flavor that only brings out the cake-battery-ness (yes, that’s a word – at least, in my dictionary) even more! This version of a cheesecake is completely diary-free (there’s a vegan option too!), so it tastes a bit different from your normal cream cheese based one, but it’s not lacking in the flavor department! If desired, you can omit the sprinkles – they just make it so dang purrrrtty. I couldn’t resist. Unless you can find sugar and grain free ones, the sprinkles are NOT paleo. Life’s all about balance!

This dessert would be perfect to make for a party or to introduce something paleo to your friends! It’s a sure hit with kiddos too – who can pass up sprinkles or something with cake batter in it’s name?!

You won’t miss the dairy at all with this creamy dessert! This cheesecake is one you won’t feel guilty about havings seconds…or thirds!


Print Recipe


Cake Batter Cheesecake with Sugar Cookie Crust (Dairy, Gluten, and Grain free)

Course Dessert

Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling

Servings


Ingredients
Sugar Cookie Crust

Cake Batter cheesecake filling

Course Dessert

Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 2 hours of chilling

Servings


Ingredients
Sugar Cookie Crust

Cake Batter cheesecake filling


Instructions
For the cookie crust:
  1. Preheat oven to 350 degrees. Cream butter and sugar together.

  2. In a separate bowl, combine all of the dry crust ingredients.

  3. Beat the egg white separately until stiff peaks form.

  4. To the butter and sugar mixture, add the remaining wet ingredients for the crust, except the egg white.

  5. Once everything is combined, gently fold in the egg white.

  6. Form crust into a shallow pie or tart pan and bake for 15 min until golden brown.

  7. Set aside to cool.

For the filling:
  1. To a high powdered blender*: combine all of the filling ingredients. (start with 1/2 tsp of almond extract - you can always add more later!) The cashews should be very soft from soaking. This is key to a quick creamy consistency.
    *I use a Vitamix 5300.

  2. Blend everything for 3-5 minutes or until the mixture has become lighter in color and very creamy. You shouldn't feel any grit from the cashews. If you do, add a bit more coconut milk and blend for another minute or so.

  3. Once the desired consistency is reached*, pour mixture into your cooled sugar cookie crust.

    *if desired, you can add sprinkles to the mixture at this point.

  4. Freeze cheesecake for 2-3 hours or overnight before serving.
    Enjoy!

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Quick Alfredo Sauce

December 14, 2017
Cuisine

Chicken Alfredo is my lactose-intolerant husband’s favorite dish. It’s pretty much always a goal of mine to give him something that reminds him of that…however, it always seems impossible to compare to the original. This recipe comes close despite it’s lack of dairy.

If you have the resources to get the products involved, it’s SO WORTH IT! However, if you do not have some of the ingredients, there are substitutes for a few ingredients that will still yield a delicious and creamy alfredo sauce.

After one taste of this, my husband said, “you’ll be making this often!”


Print Recipe
 Alfredo Sauce
Cuisine Dairy Free, Dinner, Sauces
Cook Time 10 minutes
Servings
Ingredients
Cuisine Dairy Free, Dinner, Sauces
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Over medium heat, sauté garlic in ghee for 30 seconds to a minute.
  2. Whisk in cream cheese until it melts completely.
  3. Add the remaining ingredients* and whisk together. Let the sauce simmer for 5-10 minutes to thicken. *I also add 1-2 TBSP of Italian seasoning - like Primal Palates Amore Seasoning (YUM!) to the sauce. It gives it a nice herby-kick!
  4. You can adjust the salt and pepper now. I like mine on the saltier side - so I add 1/2-1 tsp or so. If you want a thinner sauce, add more coconut milk. I like mine pretty thick, so I stick with about 1/2 cup. IT'S THAT EASY! Now go and pour this over whatever pasta (or pizza!) you please!
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Apple Bacon Compote

November 6, 2017
Course

This compote is the perfect topping for any piece of pork. Pork on pork – sounds like perfection to me! It’d be great on top of some fried pork chops too! That might have to be on next week’s menu! I used this to top my Cider pork loin – cooked in the Instant Pot!

When using Granny Smith apples, the compote has a little bit more of a tang. If that’s not your thing, go right ahead and use a couple of the sweeter variety.

Print Recipe
 Apple Bacon Compote
Course side dishes
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course side dishes
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Cook the apples in bacon grease for 5 minutes on medium heat.
  2. Once the apples are fork-tender, add the remaining ingredients. Bring to a boil for 2 minutes.
  3. Reduce to low heat and cook for 3 minutes. You should be left with a very soft, chunky-jam like mixture. SO GOOD!
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