Category: Dessert

Spiced Zucchini and Apple Cake and an Anniversary

Published on by Alissa18 Comments

Seven years ago today, I walked down the isle to Johnny Cash’s Ring of Fire and married a crazy man. I call him crazy only because he fell in love with me. What is even crazier is that he has continued to love me amazingly. He is my best friend. I’m one lucky gal. The luckiest in fact.

We make an odd pair. A great team, but an odd pair. He is total left brain and spontaneous and fun and boisterous and ADD and passionate and people oriented. Me? None of those things. Opposite. This man allows me to be crazy and anal retentive. He has taught me to go with the flow…well…to TRY to go with the flow. I’m a Type A engineer…I do as good as I can. I’ve come a long way.

Case in point – On our first anniversary, we took a road trip from Oklahoma to Nantucket. My cousin lived there and we decided to head up there to see her. We were broke (I was getting layed off from my job and going back to school to get my masters). We decided to camp the whole way and eat packed food. We had a tight budget. Well, correction…I had a tight budget.

We spent the first night at a friend’s place in Chicago. We ate turkey sandwiches that night at their house. Budget accomplished. Check. Next day, we headed to New York. Around 9 am it became apparent that we have left our turkey meat in Chicago. Kiley was hungry. I offered him the only option we had….mustard sandwich. He was not a fan. He pulled over to get a sausage biscuit. “But…that’s not a part of the budget,” I said. He asks if I want one. And of course I said no…because it was not in the budget…I mean, in my defense that dollar could make or break this thing, people!!!! SO there he is…eating his hot and steamy and fresh and awesome breakfast sausage biscuit…and there I am…eating my cold and floppy and soggy mustard sandwich. My mustard sandwich was awesome. He was totally jealous.

Do you now know why I think he is crazy….for putting up with me! Seriously.

But that was year 1…and now, 7 years later, he has totally relaxed. Ha…I mean, I have relaxed. A bit. We now own a 1974 VW camper van called Annabelle that we “drive” all over America. Well, sometimes we do not drive her back (she gets towed)…but it’s always a good time and always an adventure.

Right now we are on yet another adventure. This time Kiley surprised me with a train ride to Hermann, Missouri….Missouri’s very own wine country. It’s a quaint German town nestled on the banks of the Missouri River an hour or so west of St Louis. So cheers and I hope you are having a wonderful Monday, because I am.

Oh…this cake! I nearly forgot with all the gooshy anniversary talk. Typically on Mondays I present a Food Matter’s Project (FMP) recipe. Today’s recipe was Apricot Polenta Cake which appears to be rather easy and tasty. However, apricots are not around right now at the market and Kiley does not eat grains…so no polenta. Womp womp. But, in an attempt to stick with the “cake” theme of the FMP, I baked this lovely zucchini spice cake. It is adapted from one of my new favorite flood blogs, Against All Grains. She cooks great recipes for individuals that have sensitivities to grains and dairy. This cake is adapted from her zucchini bread recipe which is made with almond flour. My adaptation amps up with fall spices (cinnamon, ginger, nutmeg) and tops it with local apples.

Enjoy this cake for breakfast, dessert, snack, or on a road trip (slices are coming with us on the train). Take it from me, these cake slices are SO much better than eating mustard sandwiches. 😛

Almond Flour Zucchini and Apple Cake (adapted from Against All Grains)

Ingredients

  • 1.5 cups blanched almond flour
  • 1 Tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 Tablespoons coconut oil
  • 1 to 2 cups shredded, unpeeled zucchini
  • 2 apples (dice one apple and thinly slice the other to place on top)

Instructions

  1. Preheat oven to 350F. Spray an 8-inch or 9-inch cake pan with nonstick spray. Set aside.
  2. Combine the dry ingredients (almond flour through ginger) in a small bowl. Set aside.
  3. In a separate medium bowl, mix wet ingredients (eggs through oil) and beat for about 1 minute. Stir in zucchini and one of the diced apples.
  4. Slowly add the dry ingredients to the wet ingredients. Mix until all of the dry ingredients have been incorporated.
  5. Pour into prepared pan. Place sliced apple on top in a circle pattern. Bake at 350F for 35 to 40 minutes or until the middle is set. A toothpick comes out clean when the cake is done.

Pumpkin and Apple Almond Flour Muffins (Grain Free)

Published on by Alissa23 Comments

So I have a crush. And not a little one. A BIG one…a huge, gushy, get red, giggle, snort, blow chocolate milk out of my nose kind of crush. His name…. Pumpkin…that’s Mr. Pumpkin. Ya….you know him. You all love him.  He’s like the Matthew McConaughey of fall produce.  Whatever he is in, it’s golden, perfect, never disappoints and always shirtless.

Such is my crush….mmmmm pumpkin. I’ve been collecting and dreaming about amazing recipes: pumpkin bourbon ice cream, pumpkin bars, pumpkin bread, pumpkin coconut soup, pumpkin latte, pumpkin butter, pumpkin oatmeal, pumpkin pancakes, pumpkin smoothie, pumpkin cheesecake, pumpkin curry. The list goes on and on and on and on, people. It’s bad. I’ve got a pumpkin fever!

And then I stumbled upon this great pumpkin muffin recipe made with almond flour. As soon as the calendar hit September 1st, my oven went on and in went these delicious pumpkin muffins.  I had just picked up some local golden delicious apples at the market and decided to throw one into the mix. I’d been dreaming of these puppies and boy howdy they did not disappoint…much like Matthew McConaughey.  Pull the muffin liner off and they too will be shirtless. Whoah!

I honestly have to say these are hands down the best pumpkin muffins I have had…gluten free or not. It’s a double bonus that they are not only gluten free but grain free. So if you are on the fence about experimenting with almond flour, give these puppies a go. You will forever be in deep smit. You can even eat them shirtless. I won’t tell.

I should note that I made these with my newest purchase of Honeyville blanched almond flour.  I’m super impressed with the light texture.  Trader Joe’s offers almond meal and it is made from unblanched (skins still on) almonds. Bob’s Redmill also sells almond flour. Although Bob’s is blanched,  it has a more coarse texture but still tastes gooooooood. So if you are looking for a lighter texture to baked goods, I’d invest in a better almond flour such as Honeyville or go to Nuts.com.  Store your flour in the fridge or freezer. I also think Whole Foods offers bulk almond flour.   Another option is to regrind Bob’s almond flour in a coffee grinder. Just be careful to not let it process to long or you will end up with almond butter. DOH!

Pumpkin and Apple Almond Flour Muffins (Grain Free) (Slightly adapted from the Urban Poser)

Ingredients

  • 1/2 cup pumpkin puree
  • 2 large eggs, beaten
  • 1/3 cup maple syrup (or honey)
  • 2 Tablespoons coconut oil, melted
  • 3 Tablespoons apple sauce
  • 1 diced apple, leave skin on if organic
  • 2 1/2 cups blanched almond flour (I use Honeyville or go to Nuts.com)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup of walnuts or pecans
Instructions
  1. Preheat oven to 350F. Spray 12 cup muffin tin or place muffin liners within tin. Set aside.
  2. In a large mixing bowl, combine wet ingredients (eggs, pumpkin, maple syrup, coconut oil, and applesauce). Combine until well mixed. Add diced apple. Set aside.
  3. In a separate bowl, combine dry ingredients (almond flour, baking soda, salt, and spices). If you do not have blanched finely ground almond flour, you may need to regrind your almond flour in a blender.
  4. Add the dry ingredients to the wet ingredients. Mix until combined where there are no visible lumps. Add nuts and mix until combined. The batter will be rather thick.
  5. Spoon the batter into the prepared muffin liners or muffin tin. Fill to about 2/3 full, smoothing the tops with the bottom of a spatula or spoon.
  6. Bake in 350F preheated oven for 25 to 30 minutes or until golden brown. Check doneness by inserting a toothpick into the center of a muffin. It will come out clean when done. Allow to cool on a rack, if you dare. Dive in. These freeze well.

Chocolate Banana Pie with Coconut Macaroon Crust (Grain Free and Dairy Free)

Published on by Alissa6 Comments

I have been known to sneak odd ingredients into foods….black beans in brownies, or cashews in “cheese” cake, or even cauliflower in mac n’ cheese.  

Today, my magic trick is with chocolate….bananas….coconut…and…. wait for it…. avocados….in a pie.   What? yes…. It can’t be done you say…CHALLENGE ACCEPTED.

Stay with me on this one, people. I was skeptical too. There are several avocado chocolate mouse/pudding recipes out there in the vast blogosphere. After reading many of these odd recipes, I decided to give it a go and put it into a pie form.  Because everyone needs a good pie every once and a while….or two. 

I pureed two avocados with coconut milk, ripe bananas, soaked dates, a smidge of agave nectar, and some good cocoa. The pudding filling was so silky and creamy and rich….you would think there was a load of butter and cream in this fabulous pie….but no, just the magical avocado. To keep it grain free, but still giving it TONS of flavor, I concocted a coconut macaroon crust. Swoooooon!  So good. The macaroon crust recipe is a keeper.

Chocolate + banana is a match made in heaven to me. Nothing gets better. So I added sliced bo-naners in the base of the pie. I imagine these would be awesome as small tartlets, using a muffin tin instead of an entire pie. Go surprise your taste buds. Throw together this pie and you never have to feel guilty…. You are welcome!

Chocolate Banana Pie with Coconut Macaroon Crust (Grain Free, Gluten Free, Dairy Free, Paleo-Friendly)

Serves 8 to 10

Macaroon Crust Ingredients:

  • 2 cups unsweetened shredded coconut
  • 2 egg whites
  • 1 tablespoon honey (or maple syrup)
  • 1/4 teaspoon kosher salt

Macaroon Crust Instructions:

  1. Preheat oven to 350 F. Spray a 9″ pie pan with nonstick spray or coconut oil. Set aside.
  2. Place all ingredients into your food processor. Pulse until combined. Mixture should hold together when you squeeze it between your fingers. Don’t process for too long or you will end up with a coconut butter-type puree.
  3. Dump the coconut mixture into the prepared pie pan. Press out the mixture evenly into the bottom of the pie pan to about an 1/8-inch to 1/4-inch thick.
  4. Bake in preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow to cool to room temperature.

Chocolate Filling Ingredients:

  • 1/2 cups dates, soaked in hot water for at least 10 minutes
  • 2 avocados
  • 2 bananas (one is for the filling and the other is to be layered inside the pie)
  • 1 1/2 cups coconut milk (light or full fat)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey (or maple syrup)
  • Optional toppings: dark chocolate shavings, unsweetened coconut flakes, slivered almonds, sliced fruit

Chocolate Filling Instructions:

  1. Place soaked dates, avocados, one of the bananas, and the coconut milk in a good food processor. Blend until smooth.
  2. Add cocoa powder, salt, vanilla extract, and honey. Blend until smooth.
  3. Once the crust is cooled and filling is made, layer slices of the remaining banana in the bottom of the pie crust. Add chocolate filling and spread with a spatula to smooth. Optional toppings include flaked unsweetened coconut or dark chocolate shavings. Refrigerate pie for a few hours until cool and set up. Serves 8 to 10.

Coconut Pineapple Sorbet

Published on by Alissa14 Comments

When I was little, my dad and I would take long drives during sticky hot humid summer nights with the windows down and the radio blasting. He would come to a stop sign and would let me choose the direction. The cicadas would sing in the tall elm trees that lined those back roads of Oklahoma. But somehow, no matter where we would end up on our random winding drives, we would always stumble upon a Braum’s, an ice cream and dairy chain in Oklahoma that rivals Dairy Queen.

My eyes would light up at the sight of the ice cream mecca. It was a welcomed cold treat, providing respite from the heat. He would always order a buttered pecan mix and I would always order a pineapple or lime sherbet freeze. It was our Sunday evening ritual.

This recipe is a diary free homage to that pineapple sherbet that I used to enjoy during those hot humid nights. This recipe is also inspired by this week’s recipe for the Food Matters Project – Raspberry Cabernet Sorbet chosen by Jenny of Simple and Amazing. Be sure to check out the original recipe which uses frozen fruit to create the sorbet and does not require an ice cream maker.

So what is the difference between sherbet and sorbet?

Sherbets typically have dairy and quite a bit of sugar whereas sorbets are dairy free but still typically have quite a bit of added refined white sugar. I am always looking to lower or eliminate refined sugar from recipes. So I decided to use canned pineapple in 100% pineapple juice and added full fat organic coconut milk, making it a paleo-friendly, refined sugar free, and dairy free sherbet/sorbet.  The added lime juice provides a punchy tang similar to sherbet. This is a guilt free summer treat that has become my new Sunday evening ritual! Mmmm…

I used an ice cream maker to make this sorbet. However, you can make this without an ice cream maker. Simply add to a shallow pan and place in the freezer. Stir the mixture with a fork every thirty minutes for about 4 hours. Or another method is to freeze the mixture in a shallow metal pan or ice cube tray until solid (6 hours). Break into chunks and process in a food processor until smooth.

Freeze leftovers….if you have any.  Remove the sorbet container from the freezer 10 to 15 minutes before serving for scoopability. Yes…that’s a word. It’s mine. Use it. I don’t mind. Impress folks. You are welcome.

Coconut Pineapple Sorbet (Paleo-Friendly, Dairy Free, Vegan)

Ingredients

  • 15 oz can unsweetened coconut milk (full fat)
  • 20 oz can of sliced pineapple in 100% pineapple juice
  • juice from 1/2 lime

Instructions

  1. Puree pineapple in blender or food processor. Add coconut milk and lime juice to blender/food processor. Mix well.
  2. Add to ice cream maker and freeze according to instructions.
  3. Serve immediately or transfer to a storage container and let harden in the freezer for 1 hour.
  4. Freeze leftovers (what leftovers). Remove from the freezer 10 to 15 minutes before serving.

Paleo Strawberry Rhubarb Coconut Crisp

Published on by Alissa7 Comments

My whole week has been thrown off with the fact that the 4th of July landed on a Wednesday. It was nice to have a break, but waking up early on the 5th of July after hearing fireworks exploding WELL into the wee hours of the morning did NOT make me a happy camper. I was Grumpy McGee.

The only thing that made it worth it was that leftovers of this amazing strawberry rhubarb coconut crisp were waiting for me at home. You’d never know that this was grain free, gluten free, and dairy free. This is perfect for those with gluten sensitivities or if you are simply trying to avoid grains and dairy. Or if you like food. Like ME! You’re welcome, America.

The crust is a mixture of almond meal, coconut oil, walnuts, maple syrup, and shredded coconut. Basically, it is a delicious coconut cookie crumbled on top of tangy sweet filling.

I ran out of almond meal in the middle of making this recipe. I decided to make my own by whirling almonds in a food processor for only 30 seconds to 1 minute (don’t over process your almonds or you will end up with almond butter…..which is cool and yummy but not what we are looking for in this recipe). Make sure your almonds are UNSALTED. I accidentally used salted almonds and then did not reduce the salt in the recipe, making the topping a bit too salty…even for me.

Happy birthday America…thank you for giving me a reason to make such a delicious and easy dessert.

Paleo Strawberry Rhubarb Coconut Crisp

Filling Ingredients

  • 1 1/2 cups diced rhubarb
  • 2 to 3 cups strawberries, cored and quartered
  • 1 tablespoon of maple syrup
  • 1 tablespoon of lemon juice
  • 1/2 tablespoon of pure vanilla extract
  • 3 tablespoons of arrowroot

Topping Ingredients

  • 1 cup of almond meal/flour
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup chopped walnuts
  • 1/2 cup shredded unsweetened coconut

Instructions

  1. Preheat oven to 350F. Spray an 8″ x 8″ baking dish with nonstick spray or oil with coconut oil. Set aside.
  2. In a medium bowl, combine filling ingredients. Place filling ingredients into 8″ x 8″ baking dish. Set aside.
  3. In a medium bowl, combine almond meal, salt, baking powder, melted coconut oil, and maple syrup. Mix in walnuts and shredded unsweetened coconut. Mixture will look like wet badder.
  4. Sprinkle or crumble topping over fruit filling.
  5. Bake at 350F for 35 to 40 minutes or until top is golden brown and filling is bubbling.
  6. Allow to cool for 5 minutes and then dig in.

Vegan Strawberry Mojito Popsicles

Published on by Alissa10 Comments

I have a major weakness during summer. Snowcones and popsicles! Oh…and the ice cream truck. I swear, as soon as that creepy song and bell starts sounding on my street, my ears perk up and I want to order a Pink Panther ice cream bar or a dreamcicle or a Teenage Mutant Ninja Turtle bar with bubble gum eyes. Ya, I’ve been scoping them out. But I have had the willpower to not run directly into the street..only partially.

Instead, I made up a batch of uber yummy adult popsicles. These strawberry mojito pops have a splash of rum, making them perfect for an evening snack or party.  Or a solo party.   Hot days and nights are begging for these puppies. And they are totally portable. Plus, why must kids have all the fun. But, if you are making these for youths, the booze can be left out….well, should be left out. So make two batches…one for those kids and one for you…all for you.

These are dairy free, using coconut milk in place of milk, tangy from fresh squeezed lime and mint, and sweetened with strawberries and a dabble of maple syrup. If you love your dairy, you could easily use greek yogurt instead which will add more protein. These popsicles were made with fresh picked strawberries that were nearing their last days, but frozen strawberries also would work.

Popsicle molds can be found at most stores or online. You can also use paper cups. After allowing the pop to freeze and set for about an hour,  slide a wooden popsicle stick into the pop.  After at least 4 hours, these will be ready to devour!

So quit buying pop ice! Why are you even toying with that day glow frozen slush.  Jump on these easy pops. Sit back, enjoy your booze, stop sweating!

Vegan Strawberry Mojito Popsicles (gluten free, dairy free, vegan, paleo)

Serves 6

Ingredients

  • 1 15 oz can of organic unsweetened coconut milk (light is ok, but full fat coconut milk will provide a creamier result)
  • 1 cup of strawberries
  • juice of 2 limes (about 1/4 cup)
  • 1 tablespoon fresh mint leaves, chopped
  • 2 tablespoons maple syrup
  • 2 oz of light rum (optional)

Instructions

  1. Add all ingredients except rum to food processor. Process until smooth. Taste to ensure that it is sweet enough. I like mine more on the tart side.
  2. Add booze, pulse until combined. Taste…..add more booze. Whoa…not that much. Ok.
  3. Pour into six popsicle molds. Allow to freeze for at least 4 hours. When removing from the mold, you may have to run hot water over the bottom of the mold so that they release.

Paleo Fudge Brownies (Gluten Free and Vegan)

Published on by Alissa8 Comments

I’m going to let you in on a weird little fact about me…I prefer ketchup over chocolate. Chocolate has never been a major craving of mine.

*gasp*

I know…so weird.  This probably isn’t the best lead in sentence to convince you to make these brownies….I promise they do not taste like ketchup. Total let down, I know. womp womp.

Actually, chocolate…well, milk chocolate is too sweet for me. However, recently I have become a huge fan of gooooood dark chocolate.  That is, dark chocolate with at least 72% cacao…preferably with 85% cacao. And bonus….it’s good for you. And sometimes you just need some good melty chocolate. So I decided to find a way to turn this awesome dark chocolate into a flourless brownie so that my gluten free hubby could also partake. I’m a doll, I know. Also, if he helps eat them, then I don’t fall asleep with the whole pan in bed. Don’t judge!

Although I have dabbled in flourless and gluten free brownies before, these Paleo Fudge Brownies take the cake…pun intended. They taste amazing and are gluten free, grain free, dairy free, vegan, peanut free, soy free, and processed sugar free. Which also makes them a great dessert to take to cookouts if you have anyone that may have food allergies or sensitivities.

I like these better than conventional brownies that are loaded with flour and sugar and butter (blasphemy, I know), which typically leave me in a coma. And even my sweet-toothed, chocolate-loving hubby adores these.

Instead of flour, the base for this fudge-tastic brownie is almond butter!  You could use any nut butter that you have on hand.  Just make sure that it is unsweetened and all natural. They are sprinkled inside with melted chunks of good dark chocolate (SWOON) and topped with toasted walnuts. Are you drooling yet?

When baking these puppies, make sure you do NOT overcook them. If overcooked, they will taste like brownie croutons, which are still edible, but not as delightful as fuuuuuuudgy brownies. If you slightly undercook them, I guarantee you will take them to bed with you. No judging here.

Added bonus, my friends…they are good for you, and are packed with protein, dark chocolate, and omega-3s from the flax meal and walnuts.

You are welcome!

Paleo Fudge Brownies (slightly adapted from Elana’s Pantry)

Makes 16 brownies

Ingredients

  • 1 small banana
  • 3 pitted dates
  • 1 cup almond butter
  • 2 tablespoons ground flax seeds, mixed with 3 tablespoons of water to form a paste (or 1 egg to make it nonvegan)
  • 2 tablespoons of coconut oil or grapeseed oil
  • 2 tablespoons of unsweetened applesauce
  • 2 tablespoons of agave nectar (or honey for nonvegans)
  • 1 tablespoon of vanilla extract
  • 1/2 cup cacao powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup chopped dark 85% cocoa chocolate bar
  • 1/4 to 1/2 cup of chopped walnuts

Instructions

  1. Preheat oven to 350°F. Spray an 8X8 inch baking dish with nonstick spray or grease well with butter or coconut oil.
  2. Pull out your food processor. If you don’t have one, use a stand mixer and substitute another banana (two total) for the dates. The dates will not break down in a stand mixer, only a good food processor. Combine the banana(s), dates (if using a food processor), almond butter, and ground flax seed mixture.
  3. Pulse in coconut oil, apple sauce, agave nectar, and vanilla until the mixture is smooth.
  4. Add cocoa powder, salt, and baking soda. Pulse to combine.
  5. Stir in chopped dark chocolate.
  6. Transfer batter into a well greased 8×8 inch pyrex baking dish. Top with chopped walnuts.
  7. Bake at 350°F for 30 minutes. Let cool for about 5 minutes, if you dare, before cutting and serving. (Note – Try not to drool on the brownies while cutting.)

Raw Cashew Cream Pie (Gluten-Free)

Published on by Alissa14 Comments

I love to experiment…especially with food.  Of course, nothing makes me happier than a successful creation and seeing other people enjoy it.  It’s my inner 80 yr old grandma, I show my love by feeding you.  So if you need love and are hungry, then come over…I got plenty to spare. 🙂

But here’s the caveat….I always try to make recipes a bit more “healthy” by swapping out refined sugar for natural sugars like honey, agave nectar or maple syrup. Recently I have been experimenting with gluten-free and dairy-free foods in a quest to tackle allergen free cooking for my husband.

Recently I stumbled upon a secret that vegans and nondairy consumers have known for quite some time….cashew “cheese”. Soak raw unsalted cashews overnight (or at least 4 hrs), puree them in a STRONG food processor or Vita-mix blender, and holy hell, you will get a beautiful cashew custard cream sauce that can be used in a multitude of ways. Ya. I’m not kidding. Those crazy vegans are totally on to something.  Cashew cream is the base for this Raw Cashew Cream Pie which is basically a vegan cheesecake.

I have struggled with calling this dessert a cheesecake, because really…it isn’t. I wish there was a better name for it, maybe Casheesecake?  Cheeshew pie? Come on people…help me out.  I have settled with Cashew Cream Pie. If you have something better, throw it out there and we will discuss it over a slice.

Well whatever it is, it’s deeeelicious. The crust is a combination of pureed Medjool dates (pitted of course), almonds, pecans, cocoa powder, and salt. I’ve experimented with three different flavor variations: (1) Raspberry and Vanilla, (2) Strawberry and Lemon, and (3) Chocolate and Banana. My favorite so far is the Raspberry and Vanilla, but all were fabulous. Because this dessert contains no processed sugars or gluten and is low carb, it will not spike your glucose or sit heavy on your gut (or butt) like most cheesecakes. It’s light yet so filling due to the protein from the nuts.

I hope you enjoy this refreshing and healthier take on cheesecake.

Raw Cashew Cream Pie (adapted from My New Roots), serves 8

Ingredients

Crust:

  • 1/2 cup nuts (I used half almonds and half pecans)
  • 1/2 cup dates, pitted
  • 1 Tbsp cocoa powder
  • 1/4 tsp kosher salt

Vanilla Cashew Cream Filling:

  • 1 1/2 to 2 cups (pre-soaked) raw unsalted cashews, soaked overnight
  • 1/4 cup fresh lemon juice
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup (honey or agave nectar would also work)
  • 1 teaspoon of pure vanilla extract

Flavor Options:

  • Berry – Reserve half of vanilla filling and add 1 cup of fresh or frozen berries, such as blueberries, strawberries, blackberries, or raspberries (if using frozen berries, make sure they are thawed and well drained).
  • Banana – Reserve half of vanilla filling and add 1 to 2 ripe pureed bananas.
  • Chocolate – Reserve half of the vanilla filling and add 2 to 4 tablespoons of cocoa powder.
  • Lime – Replace the lemon juice with lime juice.

Instructions

  1. In a food processor, place nuts, salt, and pitted dates and pulse until the ingredients combine into a paste.  The mixture should hold together when you pinch a small amount between your fingers.  Place saran wrap in a 7″ pie pan (spring form pans work best but aren’t necessary) or 8×8″ square baking dish. Spoon crust mixture into pan and press evenly and firmly, making sure that the edges are well packed. Wash and rinse the food processor.
  2. Microwave the coconut oil in a small pyrex dish for 30 seconds until mostly melted. Whisk in maple syrup to combine.
  3. In the most powerful food processor or blender that you own (a Vitamix blender works great but I have a Cuisinart Pro Plus food processor that processed this mixture like a champ and a half), place cashews, maple syrup, coconut oil, lemon juice, and vanilla and blend on high for several minutes or until very smooth.
  4. For a plain vanilla layer, pour half of the mixture onto the crust and smooth with a spatula. With the remaining filling, add berries or banana or chocolate into the processor and blend on high until smooth. Pour this mixture onto the first layer of filling. Place in freezer for about 2 hours or until solid.
  5. To serve, remove from freezer about 30 minutes before serving.  Heat a smooth and sharp knife under hot water and cut the pie into 8 slices.  Store any remaining pie in the freezer.

Easy 100% Whole Wheat Seedtastic Bread

Published on by Alissa8 Comments

So, I have had quite a busy few weeks. I was supposed to have this bread ready to post yesterday for Food Matters Monday, but I failed and got behind. But I totally ate this bread for breakfast, lunch, dinner, and dessert for the last several days.  So without much further ado……

I have always romanticized about owning a bakery….waking up early to bake fresh bread and pastries.  Locals coming to get their fresh baked breads every morning…but then there is the problem with me not being a baker of breads.  I had never quite gotten the knack until I learned the No-Knead meathod that Jim Lahey (of famed Sullivan Street Bakery) founded years ago. Since learning this method, I have never gone back. It’s genius. Throw all the flour, yeast, and salt in a bowl…add water…stir…let the shaggy mess rest for several hours (best if is allowed to rise for 12 to 24 hours)…then pull it out of the bowl, roughly shape into a ball or football, then bake. Bam. Delicous, house warming, belly craving bread. Slather butter on it or PB or eat it plain. Daaang.

No kneading and no waiting to see if your bread has risen and fallen then risen and fallen again…none of it….none. It’ll change your life (and your waistband if you bake too many loaves like me..hehe) and save you a poop ton of money. That’s right…a poop ton. Make your own bread and impress friends and family.

Or impress yourself, because really that is all that matters.

Mark Bittman has also used this no-knead method in his Food Matters Cookbook. His recipe, Real Whole Wheat Bread, was chosen this week for the Food Matters Project by Melissa of the Faux Martha. What is great about this recipe, is that there is so many variations…herbs, seeds, fruit…you name it…you can make it. So stop doubting yourself and make some BREAD. Nothing smells better than fresh baked bread. Mmmm…

Now, although the primary recipe is Mark Bittman’s, my baking method is not technically Mark Bittman’s method. I prefer an artisinal appearance or free form with a crusty exterior. I also like smaller loaves, which is why I divided the recipe below into two beautiful football shaped loaves. You can definitely bake this in a loaf pan if you want. But a few years ago, I found a book at an estate sale called “Health Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois that takes the no-knead method to another level, cooking the bread on a baking stone in a super hot oven (450F) and trying to mimik hearth-style baking. You will get professional looking loaves every time and it is super easy.

Before you jump elbows first into bread baking, here are a few notes about bread and the primary ingredients….

1. Yeast hates hot water…it will kill those suckers. So use luke-warm water. This means that the water feels just a little warm to the touch (no hotter than 100 degrees F). Cold water from the tap will work also, but the initial rise time will take much longer. If your water at home has a funky flavor, I recommend buying distilled or filtered water, because your bread will then get the funk…and not a good funk. Otherwise, tap water will be fine.

2. Make sure your yeast is fresh. Store in the fridge to make it last longer. Initial rise times are slower if you use less yeast (1/2 teaspoon versus 2 teaspoons). If you want to speed up the rise time, increase the quantity of yeast up to a 2 teaspoons (one full packet) for the below recipe. If you double the below recipe, use 1 1/2 tablespoons of yeast. If you plan on making a lot of bread, buying yeast in bulk (a jar instead of those pesky packets) will save you money.

3. Boost nutritional value in your breads by using 100% whole wheat and adding healthy seeds within or on top of the bread. Seeds can include sesame, flaxseed, caraway, pumpkin, sunflower, poppy, and anise. To top the bread, paint the surface of the loaf with water before sprinkling the seeds on the loaf.

4. Baking stone – A baking stone will give you the best results for a professional-looking free form loaf. The stone absorbs excess moisture from the wet dough, allowing the crust to become crisp. Mmmm.  Also the weight of the stone helps with heat retention and provides even heating and heat transfer to the loaf.

Sorry for the excessively long post, but it is worth it!  This is why I’m late in posting it. Also, don’t forget to see what the other FMP foodies did with this recipe at the Food Matters Project home page.

Easy 100% Whole Wheat Seed Bread

Yield: Two 1-lb loaves (or one big mama jamma loaf)

Ingredients (this recipe can easily be doubled to make 4 1-lb loaves in order to feed an army)

  • 3 cups whole wheat flour
  • 2 teaspoons of kosher salt
  • 1/4 cup flaxseed meal
  • 1/4 cup sunflower seeds (optional to add additional seeds such as pumpkin, poppy, sesame)
  • 1/2 teaspoon active yeast
  • 1 1/2 cups lukewarm water (must be less than 100 F)
  • Topping: sesame seeds, poppy seeds, sunflower (or whatever you have on hand)

Instructions (seems like a lot of instructions but it is uber easy)

  1. Combine flour, salt, flaxseed, sunflower seeds, and yeast in a medium 5 qt bowl.
  2. Add water and stir with a wooden spoon till combined. The dough should be wet and shaggy and resemble biscuit dough or batter.  Cover (not airtight) with plastic wrap or damp towel. Allow it to rest at room temperature until it rises and collapses (or flattens on top with bubbles) at least 2 hours, but it is best when left 12 to 24 hours. (If your house is cold, turn the oven on to 200 F then turn it off, placing the  dough on the oven to rise).
  3. The dough can be used immediately after the initial rise, or it can be refrigerated in a lidded (not airtight) container and used over the next week. You can lop off smaller pieces and bake smaller portions, storing the rest in the fridge until you are ready for fresh baked bread.
  4. When you are ready to bake the bread, dust the surface of the refrigerated dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quater-turn as you go.  At this point you can either place in a loaf pan or bake on a pizza peel for an artisinal loaf. For the artisinal loaf, place the loaf to rest on a greased cookie sheet (can also dust the cookie sheet with cornmeal). Loosely cover the dough with plastic wrap and allow to rest for 1 1/2 hours.
  5. At leasat 30 minutes before baking, preheat oven to 450 F with a baking stone placed on the middle rack of the oven. Place an empty metal broiler tray on the lowest rack, making sure that it won’t interfere with the rising bread.
  6. Just before baking, dust the top of the loaf with flour and then slash the loaf with a razor or serrated knife with 1/4-inch-deep parallel cuts.
  7. Slide the loaf directly onto the hot preheated pizza stone (or you can place the greased cookie sheet directly on the stone if you can’t slide the loaf off of it). Pour 1 cup of hot tap water into the preheated broiler tray and quickly close the oven door.
  8. Bake for 30 to 35 minutes, or until the loaf is browned and firm. Note: If you used a cookie sheet, remove the bread from the cookie sheet at 20 minutes and bake the rest of the way on the pizza stone.
  9. Remove from the oven and allow to cool on a wire rack before slicing and eating.

Healthy Triple Coconut Muffins (Gluten Free)

Published on by Alissa6 Comments

Last week, I saw amazing whole wheat banana coconut muffins on one of my favorite blogs, Cookie and Kate. Ever since then, I couldn’t stop thinking about trying to make a gluten-free version. And voila…I DID IT. I used coconut flour instead of whole wheat flour based on a gluten-free banana muffin recipe from Elana’s Pantry. These babies are SUPER moist too.

But first, let’s have a chat about fat. Good fat that is…not just cute baby sausage leg fat. I’m talking about good fats in the foods that we eat. The fat free craze that took over the nation created a fear of fats that is unjustified. The food industry began taking out real ingredients and injecting fillers and sugars to replace the fats.  Buying no fat items does not mean that  it is healthy, this is a bit of a myth….go for whole foods and you’ll be good and much more satisfied! Look on the ingredient list. If it says it is no or low fat, and there are more than five ingredients and you can’t pronounce most these ingredients….it’s not a real food.

These muffins have triple coconut in them…coconut oil, coconut flour, and shredded coconut. If you look at the nutritional facts of this muffin, there are approximately 130 calories, 7 g of fat, 2 g protein, and 3 g of fiber!  Let’s get real about coconut and the good fat that it provides.

Coconut Oil – contains saturated fat, but in the form of medium-chain triglycerides (or MCTs) which are easily digested, absorbed, and utilized in the body. This is because these molecules are smaller than those from long-chain triglycerides (or LCTs), which are the type of fat normally consumed from plant and animal sources. Basically, MCTs require less energy and fewer enzymes to break down for digestion, making them an excellent choice of fat for active people and athletes as MCTs digest immediately to produce energy and stimulate metabolism (instead of carb loading!). They are also ideal for those who suffer from digestive disorders and are often given in hospitals to provide nourishment for critically ill people who have trouble digesting fat. SO eat up! And it’s tasty too.  Coconut oil is also stable at high temperatures and is the best oil to be used for high heat cooking.

Coconut Flour – High in fiber, high in protein, and a great gluten-free substitute for flour. You can easily find coconut flour at your local grocer in the health foods section or Whole Foods, of course. Bob’s Red Mill is the brand that I use.  Even if you are not gluten free, you can add coconut flour to regular whole wheat muffins or baked goods to add extra protein and fiber into your recipes.

But seriously folks. Despite these being really healthy and good for you, I really think these are my favorite muffins ever….hands down better than any other muffin (including the fresh blueberry muffins from Cook’s Illustrated). I’ve made two batches in one week.

Triple Coconut Muffins

Note: If you have a good food processor, use it when you prepare these muffins….cuts down on tons of prep work. Otherwise you can do this by hand (just takes a little more elbow grease) or with a  stand mixer.

Makes 9 muffins, Serving Size: 1 muffin (135 calories, 17 g carbs, 7 g fat, 2 g protein, 3 g fiber)

Cook/Prep Time: 35 minutes

Ingredients

  • 2 medium bananas
  • 2 eggs
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1/4 cup honey or agave nectar
  • 2 tablespoons extra virgin coconut oil, melted
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt or kosher salt
  • 1/4 cup shredded unsweetened coconut (plus more for sprinkling on top of muffins)

Instructions

  1. Preheat oven to 350F. Set a rack in the middle of the oven. Spray 9 muffins tins with nonstick spray or apply coconut oil inside the tins or line with muffin liners. Set aside.
  2. Add bananas, eggs, applesauce and vanilla to the bowl of the food processor and blend until well mixed and a liquid consistency (about 1 minute).
  3. Meanwhile, heat the coconut oil in a microwave safe bowl in the microwave for 30 second intervals until melted. Add the honey or agave nectar to the melted coconut oil. Mix until combined. With the mixer or food processor turned on and mixing, pour the coconut oil/honey mixture through the feed tube into the banana mixture. This helps keep the coconut oil from solidifying.
  4. Add coconut flour, baking powder, and salt to the mixer or food processor. Pulse or mix for about 1 minute until well combined and no lumps exist. Stir in 1/4 cup shredded coconut.
  5. Pour mixture into 9 greased tins, filling 3/4 full. Apply 1 teaspoon of shredded coconut on top of each muffin.
  6. Bake in middle of the oven in a preheated oven set at 350 for 23 to 28 minutes (takes me 26 minutes). Keep an eye on the coconut topping.  Allow to cool in the muffin tin for about 5 minutes. Then remove and cool on a wire rack (if you can keep from eating the whole pan).

Serving Size: 1 muffin (135 calories, 17 g carbs, 7 g fat, 2 g protein, 3 g fiber)