Tag: lemon
Super Moist Glazed Lemon Yogurt Cake (Gluten-Free)
My Glazed Lemon Yogurt Cake may be the perfect spring cake – it’s wonderful for for brunch or dessert, and it’s so easy to make that I often get the kids involved.
Lemon Coconut Macaroons (Gluten Free, Dairy Free)
This recipe might just be the perfect bite of Spring you’ve been looking for! My Lemon Coconut Macaroons started with my nana: she made wonderful macaroons and had a love for coconut that I share, so I couldn’t help but create these melt-in-your-mouth cookies in her honor.
Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)
We all know that sweet ricotta toast is delicious. Berries, figs, peaches… it’s a thing of beauty. However, if you haven’t tried savory ricotta toast, this may be the nudge you needed to do just that.
As you probably can surmise by now, I am a big fan of no-cook and minimal-cook lunches when summer comes around. I usually crave something refreshing, crunchy, and light while also being satisfying. This savory, summery toast fits the bill.
I’ve been eating this for lunch the last week or two, and it also makes a perfect appetizer for a summer get together… just use your favorite baguette in place of the sourdough I call for.
Watch Me Make My Ricotta Toast with Cucumber, Lemon, and Lots of Herbs
How To Make My Ricotta Toast with Cucumber, Lemon, and Lots of Herbs
Step 1. Slice Cucumbers and place in a bowl.
Step 2. Add salt and pepper, basil, parsley, chives, mint, shallot and lemon juice.
Step 3. Toss gently to combine.
Step 4. Spread ricotta generously over each piece of toast along with a pinch of salt to each.
Step 5. Pile on the cucumber mixture. Some pieces will fall off, that’s ok.
Step 6. Enjoy!
What Else Can I Use?
- When I make toast, I either use my own gluten-free bread recipe (which will be in my cookbook, I promise!) or a quality sourdough. I find that sourdough is really kind to my digestive system, and it tastes divine too. I know many people with gluten sensitivities that can eat sourdough without issue. However, use any bread you like!
- As noted above, use a toasted baguette to make smaller versions as an appetizer.
- Lime juice works well in place of the lemon juice.
- You can use any herbs you have on hand for this, I’ve just listed my favorite combination here.
- Shallot can be replaced with thinly sliced white or red onion.
- I love using a bit of flaky salt to top the toasts with, but your regular Kosher salt is fine too.
This Ricotta Toast with Cucumber, Lemon, and Lots of Herbs is special because:
It takes just 10 minutes to make.
It is vegetarian.
It is refreshing and satisfying without leaving you feeling sluggish.
It takes no cooking, just a quick flick of the toaster oven.
Want more ideas for summer toasts?
Low-Sugar Strawberry Chia Jam (Vegan, Gluten Free)
Pear + Proscuitto Crostini with Whipped Goat Cheese
Butter Pecan Overnight French Toast
If you make my Ricotta Toast with Cucumber, Lemon, and Lots of Herbs, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Ricotta Toast with Cucumber, Lemon, and Lots of Herbs (Vegetarian)
A Summery, Savory Ricotta Toast that your lunch guests will love!
Ingredients
- 1 English cucumber thinly sliced (about 1 ½ cups)
- Kosher salt
- Fresh cracked black pepper
- 1 Tablespoon fresh basil chopped
- 1 Tablespoon fresh parsley chopped
- 1 Tablespoon chives chopped
- 2 teaspoons mint chopped
- 1 small shallot sliced thin
- Juice from ½ a lemon
- 1 cup quality ricotta room temperature
- 4 slices of thick cut sourdough bread toasted
Instructions
- Place sliced cucumbers in a medium sized bowl.
- Add ¼ teaspoon salt, a few cracks of pepper and toss once.
- Add basil, parsley, chives, mint, shallot, and lemon juice.
- Toss gently to combine.
- Spread ricotta generously over each piece of toast along with a pinch of salt to each.
- Pile on the cucumber mixture. Some pieces will fall off, that’s ok.
- Top with another small pinch of salt and serve.
Nutrition
Calories: 298kcalCarbohydrates: 39gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 440mgPotassium: 280mgFiber: 2gSugar: 5gVitamin A: 498IUVitamin C: 4mgCalcium: 178mgIron: 3mg
Tried this recipe?Let us know how it was!
Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)
Allow me to introduce you to the Bakery-Style muffin of your dreams. Or at least, it’s definitely mine. Perfect for Mother’s day, these jumbo muffins will look like they rolled straight out the door of your local bakery and onto your brunch table. Lots of…
Magic Lemon Meringue Pie Pudding (Dairy-Free, Gluten-Free, Vegetarian)
My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed…
Lemon Yogurt Cake (Gluten free, Oil Free + Butter Free Option)
I am very fond of simple, seasonal cakes.
They are what I most enjoy baking and what I most enjoy eating.
Last week’s Carrot Spice Snacking Cake and this Berry Zucchini Cake are examples of that, and very yummy ones I might add.
My husband loves lemon ANYTHING, so I knew I had to come up with a healthy-ish lemon cake that I could bake and eat regularly and feel good about. The indulgent part of this cake is the frosting, which does use butter, because if I’m frosting a cake it needs to be really good frosting. A simple glaze of powdered sugar and lemon juice is a bit of a lighter option, and one I sometimes use as well.
ingredients:
Almond Flour – using almonds in the cake supply a lot of healthy fats, helping to keep the cake moist without any butter or oil.
Gluten Free Flour – I use equal parts almond and gluten free flour in this cake, but you can use all purpose in place of the GF if you’d like.
Yogurt – Using full fat yogurt also keeps the cake really moist.
“What can i use instead?”
- Almond flour is a must, as it gives fat to the cake, but the GF flour blend can be substituted with all purpose if you eat gluten.
- The cardamom and ginger in the cake give a subtle warmth to it, but if you don’t like either of those spices you can leave those out.
- I have experimented with different sweeteners in the buttercream, and I find that powdered sugar and this monkfruit powdered sweetener give the best results.
- I use raw can sugar in the cake, there is only 1/2 cup in the whole cake. Regular granulated sugar is an easy swap here if that’s what you have.
As always, please let me know if you try this cake because I love to hear your feedback. Happy Easter, my friends!
Lemon Yogurt Cake with Lemon Buttercream (Gluten free, Oil Free + Butter Free Option)
This healthy lemon cake is moist, delicious, and phenomenal when laced with either the lemon buttercream or lemon glaze recipes.l
Equipment
- 1 9 inch round cake pan
Ingredients
- 1 cup blanched almond flour
- 1 cup GF flour blend or all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom
- 1/4 tsp ground ginger
- 1/2 tsp Kosher salt
- 1/2 cup raw cane sugar or regular granulated sugar
- 2 large lemons
- 1 cup full fat plain yogurt of choice
- 3 large eggs, room temperature
- 1 tsp vanilla extract
Option 1 - Lemon Buttercream
- 1/2 cup unsalted butter, room temperature
- 2/3 cup powdered sugar
- 1 lemon, zested
Option 2 - Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Spray a round cake pan with nonstick spray and cover the bottom with parchment paper.
- In the bowl of a standing mixer, or with a hand mixer, whisk together the eggs and sugar for 30 seconds.
- Add the vanilla, yogurt, zest from 2 lemons, juice from 1 lemon, and mix to combine.
- In a separate medium sized bowl, whisk together the flours, baking powder, baking soda, cardamom, ginger, and salt.
- Add the dry ingredients to the wet ingredients and whisk until just combined and there are no traces of flour left.
- Transfer the batter to the prepared cake pan and bake for 26-32 minutes until just cooked. You want to be mindful not to over-bake since it will dry out without oil or butter in the recipe.
- When baked, transfer to a baking rack, remove and let cool. While the cake is cooling, make the buttercream frosting or lemon glaze you've chosen as a topping.
Option 1 - Lemon Buttercream
- In the bowl of a standing mixer or with a hand mixer, blend the butter, powdered sugar, and lemon zest for a couple of minutes until light and fluffy.
- Frost the top of the cooled cake with the buttercream and top with a bit of extra lemon zest.
Option 2 - Lemon Glaze
- Whisk powdered sugar and lemon juice together until you've reached your desired consistency. Pour on the cake and let harden.
Tried this recipe?Let us know how it was!
Vanilla Bean Pavlovas with Lemon Curd
Pavlovas are like big clouds of heaven – like crispy marshmallows, soft and sweet inside and crisp on the outside. I know you’re probably thinking that they look a bit intimidating, but I promise you, they are also much more simple to make than they…
