Go Ahead Honey Deadline Moved Up

Due to an unexpected busy week, I will be posting Go Ahead Honey It's Gluten-Free on Sunday. So there is still time to get in your recipes!!

Send me the link to your entry and a photo of it by this Saturday. My email address is innerterrain@gmail.com Label it "Go Ahead Honey" in the subject bar

Coconut Lime Bars (SCD)

These bars have a crunchy shortbread crust, a tart lime curd filling, and a crunchy coconut topping. This is also my submission for this months "Go Ahead Honey It's Gluten-Free".  I'm the host for July and the theme is "Raising the Bar - Grain-Free and Refined Sugar-Free Bars". So check back here at the end of the month for more great bar recipes, and submit a recipe of your own.

Coconut Lime Bars (SCD)

Shortbread Crust:

1 1/2 cups Almond Flour
1 cup Unsweetened Coconut, finely shredded
4 TBSP Butter, melted
2 TBSP Honey

Lime Curd Filling:

4 TBSP Butter
1/3 cup Honey
1/2 cup Lime Juice
4 large Egg Yolks

Topping:

1 1/2 cups Unsweetened Coconut, finely shredded
1/2 cup Almond Flour
2 TBSP Butter, melted
1/4 cup Honey

Preheat oven to 350 degrees. Butter or grease a 7" x 11" baking dish (I used a Pyrex dish).

For the Shortbread Crust: In a large mixing bowl, combine the almond flour and the coconut. Mix honey into melted butter and then pour into flour mixture. Stir until combined. Press into prepared pan and bake for 15 minutes. Remove from oven.

For the Lime Curd Filling: In a medium saucepan, whisk together filling ingredients. Then place over a medium heat and stir constantly until mixture thickens and coats the spoon. Do not overcook. Remove pan from heat.

For the Topping: Combine the coconut and almond flour in a large mixing bowl. Stir honey into melted butter to mix. Pour into flour mixture and stir until combined.

Pour lime curd filling over the crust. Then evenly sprinkle coconut topping over it. Bake about 15 minutes. Cool before serving.

Go Ahead Honey It's Gluten Free - Raising the Bar (Grain Free, Refined Sugar Free)

I am hosting Go Ahead Honey It's Gluten Free this month! It's my third time (see here and here). It is a gluten-free blog carnival started by the fabulous Naomi Devlin of Straight Into Bed Cakefree and Dried.

Nowadays, Grain Free is becoming more popular, appealing not only to the GF crowd, but also many health conscious folks as well. So what better than to have a Gluten-Free and Grain-Free theme? This months theme is Raising the Bar - Grain-Free and Refined Sugar Free Bars. So if you have a great brownie or bar that's Paleo, SCD/GAPS, Primal, Low Carb, or just simply Grain-Free (and Gluten-Free of course), join in.

Post a gluten-free recipe for a brownie or bar and link it to this carnival. Your recipe will need to be gluten-free and grain-free, but your blog does not have to be. If you do not have a blog you can email me your recipe with photo. Grain-Free ingredient possibilities may include almond flour, coconut flour, vegetables, starches, amaranth, quinoa, etc. Possible sweeteners may include honey, maple syrup, coconut sugar, dates, fruit, etc.

-Send me the link to your entry and a photo of it by July 28, 2013. My email address is innerterrain@gmail.com Label it "Go Ahead Honey" in the subject bar.

-Check back for the recipe round-up. I will try to get the recipes posted by July 30.

You can check out June's Go Ahead Honey at And Love It Too, the theme is Primal Travel Food.

Here are some Grain-Free and Refined Sugar-Free bars from around the web to inspire you:

Grain-Free Fig Bars  (SCD legal) from yours truly

Luscious Lemon Bars (Nut-Free and SCD legal) from Against All Grain

Coffee Brownies (SCD legal) from Gluten-Free SCD and Veggie

Berry Honey Bars (SCD Legal) from Heal Balance Live

Sweet Coconut Curry Grain Free Granola Bars (SCD legal) from the Urban Poser

Almond or Peanut Nut Butter Bars from Heal Balance Live

Pecan Pie Bars from Without Adornment

Brownies- using coconut flour from Comfy Belly

Strawberries and Cream Almond Bars from Eat the Cookie

Coconut Butter Blondies from The Food Lovers Kitchen

Orange Almond Squares from the Spunky Coconut

Flourless Brownies from the Spunky Coconut

Chocolate Pumpkin Brownies from The Tasty Alternative

Banana Praline Snack Cake (SCD)

I'm baack! This blog has been a bit deserted for awhile, but I have some good things lined up for July. One is that I am hosting Go Ahead Honey It's Gluten-Free. I'll have more details later this week. For now here is a moist cake with some caramel/praline gooey stuff on top.

Banana Praline Snack Cake (SCD)

Praline Topping:

3 TBSP. Butter
1 cup chopped Pecans
1/3 cup Honey

Cake:

2 Very Ripe Bananas, mashed
2 1/2 cups Almond Flour
1/2 teas. Sea Salt
1/2 teas. Baking Soda
1 teas. Cinnamon
1/4 cup Butter
1/3 cup Honey
2 eggs
1 teas. Vanilla

Preheat oven to 350 degrees. Butter a 7" x 11" casserole dish (I use my Pyrex dish).

Make the pralines by heating butter and pecans in a skillet over medium heat. Stir often and cook until pecans are lightly toasted and fragrant. Add honey and boil for 4 minutes while stirring, and then boil one minute without stirring. Keep a close watch to insure mixture does not burn. Remove pan from heat and set aside.

For the cake batter: Mash bananas in a small bowl and set aside. Place dry ingredients in a large mixing bowl and combine. Melt butter in a small saucepan (or micro in a bowl). When it is melted, remove from heat. Stir in honey. Blend in eggs and vanilla. Pour mixture into dry ingredients and combine. Stir in mashed bananas. Scrape batter into prepared dish and sprinkle the top with praline topping. Bake 30 to 40 minutes until cake tests done with a toothpick.

When You Swallow A Grenade (Link to Great Article)

Here is a link to a great article titled "When You Swallow a Grenade" by Carl Zimmer and published on the National Geographic web page. It gives a brief history of anitbiotics and their role in changing gut flora.