1 ¾ C Almond meal
½ tsp baking soda
2 Tbsp butter
1 Tbsp vanilla
2.5 Tbsp coconut milk
¼ C raw honey
1/8 tsp baking soda
¼ tsp cream of tartar
Combine dry ingredients in bowl or food processor. Add in butter and combine until you reach a coarse meal. In a separate bowl, whisk together vanilla, coconut milk and honey. Add to the almond meal mixture and combine well.
Drop dough onto a piece of plastic wrap, form into a ball or rectangle (it will be pretty sticky) and wrap completely. Refrigerate for a couple of hours or until firm.
Line 8 x 8 pan with parchment paper. I cut out a piece to fit the bottom of the pan by tracing the pan then cutting with shears... (could also grease with coconut oil but it comes out better with paper)
Once dough is firm, press into lined / greased 8 x 8 pan.
Bake in a 350 degree oven for 15-25 minutes, until slightly brown. Cool completely. They should firm up once they've had a chance to cool.
Reduce oven temp to 300 degrees.
5 egg yolks
1/2 C raw honey
1 tsp organic lemon flavor
¾ c lemon juice from 6 to 7 lemons
3 Tbsp Arrowroot
In a large bowl, whisk together eggs, honey, lemon juice and flour.
Pour the filling into the prepared crust.
Place the dish in the center of the oven and bake until custard is set, about 40 minutes. Cool to room temperate then cut and serve.