So I have a problem and that problem is baking. I can’t stop. My job title is officially: BAKER and Caterer. Working at the newest, hottest spot in town means the place is hoppin’. Things need to be made and who better to make pretzel buns and desserts and me. We need more buns, can I come in? Of course. Although my bosses noticed the other day that I haven’t taken a day off in a bit. You can tell us no. But what is two hours out of my day to make some beautiful buns. What can I say I am a weirdo. I love working. I love my job. I am a firm believer in doing what you love. What you are passionate about. What gets you going?
Besides having the job title, I also decided to start my own gluten-free baking business two years ago. Now I am in the swing of summer market season and I spend Friday’s baking for my booth. And Saturday’s connected with the beautiful people who stumble upon it. But….besides all that, I’ve been baking like a fiend at home. Recipe, after recipe. I probably have at least 10 new recipes on my camera and 50 more in my head. Yesterday I made some rhubarb pie bars and hit up my friends and taste-testers to sample them out. I bake for the sheer joy of creating!
Growing up people told me I should be an artist (Just one of my sketches here, I love a portrait and some people). And while I always enjoyed drawing, it just didn’t fit. Now all the creativity finds itself channeled into my job. Food is art to me. I baked an Americana themed pie this week. I like to braid the crust. There is artistry in dessert, and I crave it. Following my other passion, walking, usually puts me in a creative flow state. And since I walk to work, Ed Sheeran jamming, I get in a creative flow. Ever heard of Jason Silva? You should check him out if not. His energy and enthusiasm send me into a mindful rapture. His philosophy shots of espresso. I feel POSSIBLE after watching his clips. I really feel a connection to this video right here below on Creative Flow States ——–>>>>–>>>->
Anyways, I promise there is a recipe coming. All this creativity and baking is a benefit to you! Since I posted a blueberry tart this week I figured I continue on with the theme since I still had some left from last week’s farmer’s market. I also had some lemon cookies that were not pretty enough to sell. However, like I typically do, I decided to put a positive spin on things. How about I use them in a cheesecake parfait. Lemon? Blueberries? Score, a match made in heaven!!!
2/3 cup tapioca flour
½ cup coconut flour
1 ½ cup almond flour
1 tsp baking soda
½ tsp sea salt
2 tbsp lemon zest
1 cup coconut oil
1 ½ cup coconut sugar
1 tbsp lemon juice
16 oz. cream cheese
1/3 cup honey
1 tsp vanilla
Blueberries (like I said mine were Farmer’s Market fresh)
Let’s Make it Happen: Start with the cookies! Mix the dry ingredients: tapioca flour, coconut flour, almond flour, baking soda and sea salt. Beat coconut oil and coconut sugar. Add in the eggs and lemon juice. Gradually add in the flour mixture. Fold in lemon zest. Wrap and let it chill for an hour. Grease a cookie sheet. Roll dough into little balls. Flatten. Place on the cookie sheet, making sure to leave ample space in between so the cookies don’t run together. Bake for 10 to 12 minutes. Allow to cool. Crumble and tear up.
Now let’s begin the filling/ Simply process the cream cheese, vanilla, and honey until it is smooth and creamy.
Layer like a parfait. Cookie, then cream cheese, then blueberries. Repeat until you have reached the top!