First of all, and most importantly, on Easter we get to remember what Christ did for us on the cross 2000 years ago. He took our place and our sins, so that we can be forever with Him. I am so thankful for this Truth. And it brings me so much joy to be able to celebrate Him on this day with so many other believers across the world. It's incredible to stop and realize how merciful God was (is!) to us, and how loving, for sending His one and only Son to die for us. To die for me. All I can do is thank Him.
For more about our Easter, visit my mom's blog. She put up some great pictures (even of snow that day!!), so you should check them out!
Do you remember my Easter post last year, where I shared recipes? Well, it's that time of year again! Last year my grandma took part in the Easter baking as well, but this year it was up to me. How fun! Seriously, I was so excited to bake for our 36 guests.
The cookies on the plate above are citrus chocolate chip cookies made with almond flour. I adapted this recipe just a little bit:
- I added a teaspoon of lemon zest, and a teaspoon of orange zest (I think this made them extra delicious)
- I used a vegetable shortening instead of the coconut oil (I'm intolerant to coconut)
- I used half maple syrup and half agave for the sweetener
: Soft and tasty, loved the citrus in them- very fresh and special, I would add more oat flour to make them crispier, because they fell apart just a bit. But overall, I loved the simple recipe!
I guess I must have been in a spring mood, because I couldn't get enough citrus flavor this Easter. The next star of the table were these Hot Cross Buns. Now, I have never tasted, or made any kind of hot cross bun. Sad, I know. So I have no idea what they're supposed to be like. I'm sure they taste different when someone who knows what they're doing makes them.
I personally wasn't the biggest fan of these, but my mom says they are one of her favorite things I've ever made. Hmm, I guess I'll trust her! I am quite sensitive to the taste of yeast in baked goods, so maybe that was my problem.
: I wish they rose more (maybe I didn't do it right), I loved the currants (found them at Marks&Spencer's!), the texture was ok, they weren't too heavy. I think I'd try a different recipe next time or get an expert to make them with me. (Grandma??) :)
Lemon Curd Bars
I have made these bars before once last year, and loved them. They really aren't very difficult to make, but they taste amazing! The lemon curd is just sweet enough, and no sugar is even involved. Super happy about that. I love that there are only wholesome sweeteners in this recipe (honey!) and lots of protein (nuts!), so I don't feel as bad eating these as normal sugar-laden lemon bars. *Teehee*
A few notes:
- Use the best honey you have, and try to find one with a light taste
- I used pecans in my crust instead of cashews, because that's what I had. I personally liked the ones with cashews better- they complemented the lemon flavor better
- Be sure to let the crust bake enough so that it doesn't get mushy and fall apart in your hands
- I used blanched almonds, but I think whole almonds would give a more robust flavor
: Light, flavorful, and not overpowering. The lemon curd itself is delicious too if you needed it for waffles, or ice cream. I will make these again, but will be sure to buy cashews and light honey.
Part 2 to come tomorrow! Just a couple more recipes left!