Jan 31, 2014 | Blog, Desserts & Baked Goods, Gluten-Free, Recipes, Vegetarian |
I don’t typically post recipes with hard-to-source ingredients, but this recipe is a must. My dear friend Robbin Russell who moonlighted as my pastry chef for last week’s Underground Supper Club, was the creator of this life-altering deliciousness. The canistel fruit we used for this ice cream is a bit esoteric, but if you are in South Florida, go to a farmers market and you will find it. You want it soooooo ripe that it is almost moldy.
If you are elsewhere, don’t write me off just yet, I do give substitutions at the bottom!
Miami: For sources for this fruit, head to Pinecrest Gardens and look for Bee Heaven or LNB Farms….they will have it!
Creamy ‘N’ Dreamy Canistel Ice Cream
Ingredients:
1- 15oz can full fat coconut milk
3 farm fresh eggs
5-6 Tablespoons organic cane sugar
1-1/4 cup ripe canistel fruit, thin skins and seeds removed*
1 teaspoon high quality vanilla extract
1/4 teaspoon fresh grated nutmeg
A pinch of salt
Serves 6 (more…)
Oct 30, 2013 | Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Vegetarian |
These cookies are a unique, high protein and super easy…three awesome combinations. You can change up the additions as well and really get creative!
Coconut Quinoa Cookies
Ingredients:
3 cups cooked quinoa
2 cups flaked unsweetened flaked coconut
½ cup dried cranberries, finely chopped
½ cup dried unsulfured apricots, chopped small
1 cup toasted sliced almonds, chopped
¼ cup coconut oil, melted
½ cup honey or maple syrup
2 medium eggs, room temperature
pinch of salt
Makes 20 medium cookies
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Oct 30, 2013 | Blog, Breakfast, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Vegetarian |
Whole Wheat Pumpkin Cranberry Bread
Ingredients:
1 1/2 cup whole wheat flour or gluten free flour
1/2 cup wheat germ or ground flax
1 teaspoon baking soda
3/4 teaspoon himalayan salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-1/4 cup pumpkin puree
1 cup coconut sugar
2 large pasture raised eggs or 2 flax eggs*
1/3 cup virgin coconut oil, melted + more for the pan
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries, roughly chopped
1 cup pecans, chopped
1/4 cup raw sunflower seeds (optional)
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Oct 30, 2013 | Blender, Breakfast, Dairy-Free, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Vegan, Vegan & Gluten-Free, Vegetarian |
Everybody loves pancakes (well, except my husband…what???). They are not the typically the most healthy way to start the day however. These pancakes on the other hand are loaded with healthy fiber, vitamin C from the pumpkin and gluten free and vegan if you choose. They also store really well and you can refrigerate or freeze and then just pop ’em in the toaster. The oats are hearty and will give you long lasting sustained energy!
Pumpkin Oatmeal Pancakes with Blueberry Compote
Ingredients:
2 cup organic old fashioned oats (gluten free if desired)
2 teaspoons cinnamon
1 teaspoon powdered ginger (optional)
Pinch of salt
1 tablespoon honey or Stevia to taste (see note)
1 ½ teaspoons baking powder
1 ¾ cups organic pumpkin puree (or 1 can)
2 large pasture raised eggs or 2 flax eggs*
1/2 cup organic nut milk or dairy milk of your choice
2 Tablespoons coconut oil
1 teaspoon vanilla
Makes 4 servings
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Oct 30, 2013 | Blender, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Paleo, Recipes, Vegan, Vegan & Gluten-Free, Vegetarian |
Who doesn’t love chocolate? Well and avocado as well :). A simple blend of nutrient dense ingredients- this recipe is SO easy and a much healthier alternative to quench your chocolate cravings, entirely plant based and nut-free. Bring on the SUPER foods!
Chocolate Avocado Mousse
2 medium-large ripe avocados (not too soft), seeded and peeled
1/4 cup unsweetened raw cocoa powder
1/4 cup maple syrup or stevia to taste (or sub 3-4 pitted medjool dates)
1 tablespoon vanilla extract
1/4 teaspoon cinnamon, optional
A pinch of Himalayan salt
Serves 4
Place all the ingredients in a blender and puree for a few minutes until smooth. Scrape down the sides of the processor and blend again. Taste and adjust sweetness as desired.
Tips & Notes~
This recipe is good if it is chilled. If you are eating right away put the avocados in the refrigerator for 30 minutes.
You can add a banana for some natural sweetness and to mask the slight avocado flavor or you can substitute one of the avocados for a whole large banana to cut the richness but you might want to decrease the sweetener.
Top with some chopped up nuts, toasted coconut or some berries!
Aug 5, 2013 | Blog, Breakfast, Desserts & Baked Goods, Dietary Restrictions, Gluten-Free, Recipes, Vegetarian |
LOVE LOVE this new recipe for Gluten-free Almond Orange Scones! So easy and perfect for a lazy weekend morning, it literally takes about 6 minutes to prepare the dough and under 15 minutes to bake. They also freeze perfectly also so you can eat throughout the week as well. A great and festive exchange is to use hazelnut flour instead of the almond four and viola, you have a whole new recipe. Some fresh fruit or berries make a great addition as well.
It was inspired from Elana’s Pantry…a must visit site for all things gluten-free and non-processed.
Photo provided by Ben Thacker
Gluten-Free Almond Orange Scones
Ingredients:
2-1/2 cups almond flour
1/3 cup sliced or slivered almonds
1/2 teaspoon himalayan salt
2 teaspoons baking soda
3/4 cup dried fruit such as cranberries, raisins, cherries etc
2 large pasture raised eggs
2 Tablespoons virgin coconut oil, melted
1/4 cup honey, maple syrup or agave
1+ Tablespoon orange or lemon zest
1 teaspoon vanilla
Makes 8-10 servings
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