This Lemonade Layer Cake is a classic dessert and perfect for every occasion this summer, from birthday parties and picnics, to celebrating simply making it through the week! It’s bright, zingy and full of lemony flavor—bold, tangy, and unique. Each slice is essentially a ray of sunshine in your mouth!

The cake bakes up light and moist, and together with the frosting makes the most divine combination—delicious, simple and just the right amount of indulgent. It’s ideal for hotter weather when you don’t want a heavy dessert, but you still want something sweet that will hit the spot. It’s decadent in all the right ways!

To get this cake’s bright and zingy flavor I used Florida’s Natural^® Brand Lemonade. Florida’s Natural Lemonades are a family favorite of ours: delicious and refreshing on their own, or used in marinades, salad dressings or desserts, like this cake! They come in five tasty flavors: traditional Lemonade, Lemonade with Strawberry, Lemonade with Raspberry and Peach, Lemonade with Blackberry, and Zero Sugar Lemonade.

And, last but not least, this cake is gluten-free! The fact that it’s gluten-free makes the cake light and airy. It is truly one of a kind, and proves that gluten-free baked goods can be just as good, if not better, than conventional gluten cakes.

Enjoy!

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lemonade Layer cake

Miryam's Original recipe

Yield: 10 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour 35 minutes

Ingredients:

Cake:

• 4 cups almond flour
• 2/3 cup coconut flour
• 6 organic eggs
• 1/2 cup almond milk
• 3/4 cup Florida’s Natural® Brand Lemonade
• 1 cup canola oil
• 1 cup unrefined sugar
• 1 tsp vanilla extract
• 1 tsp aluminum-free baking powder
• 1/2 tsp aluminum-free baking soda
• 1/2 tbsp grated lemon zest

Frosting

• 16 oz cream cheese
• 1/3 cup Florida’s Natural® Brand Lemonade
• 1 cup swerve sugar substitute
• 1/2 tbsp grated lemon zest
• Edible flowers or mixed berries, for decorating (optional)

Directions:

Preheat your oven to 350F.  Line the bottom of two 8-inch round cake pans with unbleached parchment paper. Grease them lightly with butter.

In a medium mixing bowl add the eggs, milk, oil, vanilla extract, sugar and Florida’s Natural Lemonade. With a wire whisk mix until combined. Add the flours, baking soda, baking powder and lemon zest. Combine until well-mixed.

Pour batter evenly into  the two prepared pans and bake for 25-30 minutes or until a cake tester comes out clean. Let the cakes cool in the pan for 20-30 minutes before removing from the pan to completely cool on a wire rack.

While the cake cools, prepare the frosting by beating together the cream cheese, Florida’s Natural Lemonade, lemon zest and sweetener in a mixing bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until well combined.

Finally, assemble the cake. Place one cake layer on your cake stand or serving plate. Evenly cover the top with about 1 1/2 cups of frosting. Top with second cake layer and evenly spread the remaining frosting all over the top and sides of the cake. Finish by decorating with edible flowers or mixed berries, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.

The cake can also be covered and stored in the fridge for up to two days.

Cover any leftover cake tightly and store in the refrigerator for up to five days.

The post lemonade Layer cake appeared first on Eat Good 4 Life.

Healthy snacking is what I am all about, specially when it comes to snack at work or in school. I am the master of trying to keep healthy treats and making sure I come up with new recipes that are tasty, easy and are able to keep me going. These no bake pistachio cookies are nothing but the prime example.

These no bake pistachio cookies not only are extremely easy to make but they are healthy. These are definitely a boost of energy. They are also gluten free and vegan so for those following especial diets this are a great treat.

Nuts are one of my favorite ways to snack because they are full of protein, vitamins and minerals. I don’t like to indulge on empty calories so when ever possible nuts are the way to go for me and my family when it comes to snacking. Did you know?

• Thirty pistachios are only 100 calories for a snack that offers both crunch and seasoning, making them a satisfying snack choice.
• Almost 90% of the fat found in pistachios is unsaturated fat, i.e. the good stuff, making them a better snack choice than popular fried snacks foods like potato chips.

I happen to love Wonderful Pistachios because they are also full of antioxidants. A serving of Wonderful Pistachios provides an alternative to snacks high in added sugars and saturated fat.

Load your work snack drawer with healthy snacks, like Wonderful Pistachios. They’re perfect to have when hunger strikes. I also keep them in my kids back pack and my bag to make sure that when ever we get hungry we can have a healthy snack. The little packs are wonderful for this.

Snack mindfully with The Mindful Nut. Wonderful Pistachios are the guru masters of portion control. Cracking each shell may help you slow down and savor the moment. So, sit back, relax, and focus on a healthy you.

I hope you like this amazing no bake pistachio cookies. They are super easy, tasty, healthy and great to have around your work station.

Enjoy!

No bake pistachio cookies

Miryam's original recipe

Yield: 16 cookies

Total Time: 30 minutes

Ingredients:

• 1 cup pitted dates
• 1 cup Wonderful Pistachios
• 1/3 cup almond flour
• 2 tbs water
• 1 tsp vanilla extract

Covering

• 1 cup dark chocolate, melted
• 1/4 cup Wonderful Pistachios, finely chopped

Directions:

Line a cookie sheet with unbleached parchment paper and set aside.

Add the dates to your food processor and pulse until it resembles coarse bread crumbs. Add the rest of the ingredients and pulse until the mixture comes together.

Form little round cookies.

Dip each cookie in chocolate and place in the prepared baking sheet. Sprinkle the chocolate with the chopped pistachios. Repeat until you don't have anymore dough.

Place in the freezer for about 30 minutes until the chocolate solidifies. Store cookies in the refrigerator.

The post No bake pistachio cookies appeared first on Eat Good 4 Life.

I love making easy desserts that can be put together in a flash. This peach crumble pretty much is one of them. I think it takes longer to chopped the peaches more than anything.

I never peel fruit when making desserts of this nature. I like to have all the nutrients the fruit has to offer when making crisps, crumbles and pies.

Another great thing about this dessert is that you can use any type fruit of your choice. I also have made it with blueberries, however, I think from now on, every time I make something like this I will for sure use bourbon with it.

You can  serve this maple bourbon peach crumble – Gluten free and vegan with some ice cream for an extra treat. Either way will be good. I just hope you get to make it.

I am going to be making this dessert with other fruit in season. I think the fruit mixture would be a great mixture for a pie as well. I haven’t make pie in for ever so I might try this bourbon thing using apples. I think that would be superb.

Anyways, I hope you get to make this maple bourbon peach crumble – Gluten free and vegan. My husband actually told me not to post the recipe because it was too good to share and should keep it a secret. I just like to share my recipes and let people enjoy them too.

Until my next one,

Enjoy!

Maple bourbon peach crumble - Gluten free and vegan

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 2 lbs fresh peaches
• 2 cups almond flour
• 1 cup rolled oats, gluten free
• 3 tsp arrowroot powder
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut oil, melted
• 3/4 cup maple syrup
• 1/3 cup bourbon, gluten free
• 1/4 cup pistachios, chopped, optional

 

Directions:

Preheat your oven to 350F. In a small mixing bowl place the peaches, arrowroot powder, bourbon and 1/4 cup of maple syrup. Combine. Divide the peaches between the 4 6.5 inch cast iron pans. Set aside.

In a large mixing bowl, mix the rest of the ingredients, except pistachios, until you obtain a cohesive mixture. Spread this mixture evenly over the peaches.

Bake for 30-40 minutes or until the top starts to brown. Top with the chopped pistachios. Serve warm or as desired, we did with some extra ice cream.

The post Maple bourbon peach crumble – Gluten free and vegan appeared first on Eat Good 4 Life.

I have not been baking lately because I haven’t had much time but a few days ago I made it my mission to find at least 20 minutes to be able to make something that wouldn’t be to sweet. I also wanted to keep my dessert gluten free so I came up with these brownies.

I was really pleased with the results. Originally I planned on using cocoa powder, which I have used before, but because didn’t have any on hand I had to get creative and use an alternative. I ended up using a mixture of almond and quinoa flour. I didn’t know if the brownies would turn out but to my surprise they were just plain sensational.

I have made these brownies with cocoa powder before as well and I think the only difference was that the cocoa powder brownies turned out a bit more fudgy than the ones I made today. Both ways were great so you will not be disappointed.

To sweeten the brownies I used Truvia Nectar, a sweetener blended with stevia leaf extract and honey. It was the perfect fit. I don’t like desserts that taste too sweet so using Truvia was much better than using plain sugar. The calories will also be kept on the lower end since Truvia Nectar has 50% fewer calories per serving than sugar.

I think I anticipate making these gluten free brownies again next week. I will be using a bigger pan, which I have, so I can double the batch. Most likely I will be freezing half the batch as well so I can consume them later one. Sometimes I get chocolate cravings so having some saved in the freezer would be awesome for me.

If you are like me and love chocolate you are going to love these gluten free brownies. They are better for you and no so complicated to make.

Enjoy!

This is a sponsored post written by me on behalf of Truvia. The opinions and text are all mine. The end!

Gluten free brownies

Miryam's original recipe

Yield: 9 servings

Total Time: 45 minutes

Ingredients:

• 3 eggs
• 8 oz dark chocolate, chopped
• 1/2 cup coconut oil, melted
• 1 cup almond flour, can use 3/4 cup cocoa powder instead
• 2 tbs quinoa flour, if using cocoa powder omit
• 1/4 cup Truvia nectar, or 1/2 cup maple syrup
• 2 tsp vanilla extract
• 1/2 tsp aluminum free baking powder
• 1/4 cup sliced almonds

Directions:

Preheat oven to 350F. Line a 8x8 inch square baking pan with parchment paper.

In a stand mixer add eggs, Truvia Nectar, vanilla, and mix through.

On a double boiler, melt the chocolate chips and coconut oil. You can also use your microwave for this step and melt the chocolate in 30 seconds intervals stirring in between.

Add the melted chocolate to the previous egg mixture and combine. Add the flours (or cocoa powder), baking powder, and with a spatula fold in the flours until its all incorporated. The mixture will be thick. Place batter in the prepared pan and sprinkle the sliced almonds.

Bake for 30-35 minutes. Let the brownies cool on a wire rack for at least 30 minutes. Slice and serve!

NOTE: If you don't have almond flour or quinoa flour you can use cocoa powder. Just 3/4 cup of cocoa powder in place of 1 cup almond flour and 2 tbs quinoa flour will do.

The post Gluten free brownies appeared first on Eat Good 4 Life.

I think my friends are quite lucky, these no bake lime coconut cookies  will be included in their goodie bags. I am making several recipe for them this season so I think they will very pleased. They will all be gluten free and vegan since some of my friends follow especial diets.

Anyways, these no bake coconut lime cookies are quite unique. I made the batter with a mixture of gluten free oats, coconut and almond flour as well as hulled hemp seeds. It is my first time using coconut flour without baking it first. I have seen many recipes using coconut flour for no baked goods so I actually wanted to try at least once. I am glad I did. Not only the texture is unique but it also adds some fiber to the cookies.

I actually love making no bake sweets. My friends thought I would be in the kitchen for days on end but because I decided to make all my goodies no bake this season I was done in one day. More convenient and easier than baked ones. I think my food processor almost burnt down this time around I was using it so much. Oh well, I am glad it didn’t because I don’t think I could afford getting a new one right now.

When making sweet treats I almost always use Bob’s Red Mill flours. I love their flaxseed meal, hulled hemp seeds and many of their healthy baking products.  To make these cookies today I used their coconut, and almond flour as well as their unsweetened shredded coconut and hull hemp seeds. Make sure you visit their website. They have anything you will need for your healthy baking and cooking. Their products are truly top notch.

Anyways, I am sure many of you are busy baking away this season. I have quite a few no bake desserts in the blog so if you like to take a look. I am sure you will find some that you like. For now, I leave you with these no bake coconut lime cookies that I am sure will satisfy many of you.

Enjoy!

No bake coconut lime cookies

Miryam's original recipe

Yield: 40 cookies

Total Time: 30 minutes

Ingredients:

• 3 cups gluten free oats
• 2 cups almond flour
• 1 cup unsweetened shredded coconut
• 1/2 cup coconut flour
• 1/2 cup hulled hemp seeds
• 1/2 cup maple syrup
• 3 limes, juice
• 2 cups dark chocolate chips, vegan if need be

Directions:

Add the hemp seeds, coconut, almond flour, shredded coconut to your food processor and pulse until they are almost pulverized. Add the remainder of the ingredients except the chocolate chips and pulse until the mixture comes together. If it doesn't just add 1 tablespoon of water at a time until it does.

Line a baking sheet with unbleached parchment paper. With your hands make little balls and flatten them out and place in the prepared baking sheet.

Melt the chocolate in a microwave save bowl at 45 seconds intervals until completely melted.

Dip each cookie half way and place back in the tray. Repeat with all the cookies and place in the freezer for a few minutes until the chocolate solidifies.

The post No bake coconut lime cookies appeared first on Eat Good 4 Life.

This gluten free caramel apple tart was just simply the bomb. I think one of my favorite tart I have made. It wasn’t extremely sweet which is what I enjoyed the most and I didn’t bother to peel the apples either because I like to have the fiber that provides.

You can use any type of apples you like and you can also peel them. It will take you more time though since not peeling the apples saves you some time.

I believe you make this tart with other types of fruits such as pears and peaches. Perhaps next time I will make one of each.

If you guys want to make these awesome apple caramel tart make sure you visit my friends at Nuts.com You will be able to shop and purchase any other healthy ingredients you may need for your cooking and baking such as nuts, dried fruits, grains, flours, pasta and much more so make sure you browse around.

If you are looking for a gluten free tart version I really recommend making this one. Super easy, healthier and not that sweet at all.

Enjoy!

This recipe is sponsored by Nuts.com The opinions and text are all mine. The end.

The post Gluten free caramel apple tart appeared first on Eat Good 4 Life.