Cookie dough tartlet shells, gluten-free

Cookie dough tartlet shells, gluten-free

The dry spell broke and, very last minute, we found ourselves inspired to invite friends for dinner.

Here was my opportunity to use the lemon curd my friend and neighbour recently gave me, made with lemons grown in her yard in the south of France.

I decided to make lemon curd tartlets and, in a moment of thinking outside the box, to make the shells with cookie dough instead of pastry. I couldn’t be more pleased with the results.

Cookie dough tartlet shells, gluten-free

Cookie dough tartlet shells, gluten-free

Cookie dough tartlet shells, gluten-free

Cookie dough tartlet shells, gluten-free

Cookie dough tarlet shells, gluten-free
Makes about 10 shells when using 2 1/2 inch wide liners

1 egg
1/4 cup coconut oil, melted and cooled, or very soft
1/4 cup raw honey or sweetener of your choice
1 tsp vanilla extract
2 cups blanched almond flour
1/2 tsp baking powder
1/4 tsp sea salt


Heat oven to 350 degrees.

Use a non-stick muffin tin, liners, or lightly grease a muffin tin for easy removal. I used silicon liners on a cookie sheet and they kept their shape well.

Mix egg, honey, vanilla, and coconut oil.

Whisk dry ingredients in a separate bowl and add to wet mixture. Combine well until a dough forms.

For a firm dough, chill in the fridge for 15-20 minutes.

Form the dough into small balls and press into each muffin tin or liner to form a cup shape.

Bake in the preheated oven for 9-10 minutes until the centers are almost done and they are light golden.

Remove from the oven and gently press down in the middle of each one with the back of a teaspoon.

Allow to completely cool on a wire rack before removing from liners.

You can fill the tartlets with berries topped with a dollop of whipped cream; chocolate mousse, or lemon curd. Find a recipe for lemon curd here.Cookie dough tartlet shells, gluten-free

Apple, pink grapefruit, strawberry and ginger drink: good for what ails you

apple, strawberry, pink grapefruit and ginger drink

I marvel at how the author of a blog I regularly read writes about her life.

She reveals everything; she writes about being sexually and physically abused as a child, being at ground zero when the trade towers fell, about trouble in her marriage, sex, abortion, and running out of money. She reveals all these things, she explains, because her childhood was ruined by secrets. Now she is more afraid of keeping things secret than she is of letting people know her troubles.

Everything I post on this blog is true. The beautiful flowers, the beloved cats, the delicious food made in our wonderful kitchen, and the inspiring vistas I see when we travel are all true depictions of my life. You already know this but I’ll say it anyway – what I post is a small part of the whole story.

As it is with you, there’s behind the scenes stuff, challenges big and small. I never mention it here but our family has been dealing with something for a few years now that’s been tough and tricky to navigate. So far so good but I have felt worn down at times by stress and worry.

Maybe I’ll be able to write about it some day but not now.

What I can write about today is a specific thing I do to take extra good care of myself when life isn’t in smooth sailing mode.

There are many strategies to boost vitality when your life circumstance requires more from you: extra sleep, exercise, meditation, a massage, a conversation with a good friend.

One thing I do when I feel depleted is prepare myself a concoction containing a hit of concentrated vitamins and nutrients. I’m lucky in that I have a juicer and a blender.

apple, strawberry, pink grapefruit and ginger drink

apple, strawberry, pink grapefruit and ginger drink

The benefits of my drink-making extend beyond the nutritional boost. The whole process of making myself a potent elixir feels balancing: choosing the recipe, preparing the fruits, pouring the drink into a beautiful glass, admiring the colour, and the pleasure in the taste. I even stopped dreading having to clean the juicer and the blender afterwards. Now cleaning and reassembling to be ready for next time is part of the positive exchange between me and my juice-making.

apple, strawberry, pink grapefruit and ginger drink

apple, strawberry, pink grapefruit and ginger drink

Apple, pink grapefruit, strawberry and ginger drink

One of my favourite combinations is apple, pink grapefruit, strawberry and ginger. You can play around with amounts and the varieties of apples. You can juice everything or choose instead to blend it all and enjoy it as a smoothie (making sure to first remove seeds and any undesired peel).

For this recipe I juiced the apples and ginger and then blended with the whole grapefruit and strawberries.

apple, strawberry, pink grapefruit and ginger drink

Apple, pink grapefruit, strawberry and ginger drink

Makes two small drinks or one large.

6 strawberries, frozen or fresh
2 apples, juiced
1 pink grapefruit, peeled, sectioned and seeds removed
1 inch piece of ginger, juiced
ice (optional)

Wash apples, slice and juice.
Juice the piece of ginger.
Pour juice in the blender.
Add one whole grapefruit, peeled and seeded, and the strawberries.
Blend well.
Add ice if none of your fruit is frozen.

Pour into pretty glasses and garnish with peppermint.

Apple, pink grapefruit, strawberry and ginger drink