Home Archives for RECIPES DESSERTS
May 10, 2013

Coconut Egg-Free Cookies

Egg-Free Coconut Cookies I’m on a quest to find egg-free recipes after discovering I have an egg allergy. These coconut egg-free cookies fit the bill!

Serves:  16

Prep time:  5 minutes

Cook time:  10 minutes

Ingredients

  • 1-1/4 cup coconut flour
  • 3/4 cups ghee or coconut oil
  • 3/8 cups raw, local honey
  • 1/8 teaspoon sea salt

Directions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix all ingredients; dough will be soft and slightly sticky. Divide into 16 small balls and flatten slightly on the baking sheet.

Bake until the edges are light golden, about 10 minutes. These over bake quickly, so keep an eye on them. Enjoy warm from the oven!

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February 4, 2013

Avocado Lime Pie

Avocado Lime PieI am a huge fan of using avocados to add creaminess (as well as healthy fats!) to a recipe without adding dairy, and this avocado lime pie recipe is a great example of it.

If you didn’t know it had avocado in it, you would never guess.  Yum!

Serves:  8

Prep time:  15 minutes

Cook time:  10 minutes

Ingredients

  • 1-1/4 cup pecans (soaked overnight, rinsed and drained, then dehydrated)
  • 1/4 teaspoon powdered vanilla
  • 1/4 teaspoon sea salt
  • 3 tablespoons coconut oil or ghee
  • 1 tablespoon warm, filtered water (if needed)
  • 1-1/4 cup unsweetened, shredded coconut
  • 6 medium limes (freshly juiced and zested)
  • 3/4 cups coconut oil (melted)
  • 1/2 cup raw, local honey
  • 1 cup mashed, ripe avocado
  • 1/4 cup homemade coconut milk (or more if necessary)
  • 2 teaspoons powdered vanilla
  • 3/4 cups coconut oil
  • 1 large lime

Directions

Preheat oven to 350F.

For the crust:

In the bowl of a food processor, pulse the pecans, vanilla and 1/8 tsp. of sea salt until fine. Continue processing while adding 3 Tbsp. of coconut oil or ghee and warm water until the crust mixture sticks together. Remove the mixture to a bowl and the shredded coconut. Mix well and press crust into a greased 9-inch glass pie pan. Place the pie crust in the oven and toast, 5-10 minutes, watching carefully so crust doesn’t burn.

For the filling:

In the food processor, blend lime juice, zest, stevia (or honey), avocado, coconut milk, vanilla and 1/8 tsp. sea salt until smooth. With the processor running, add the 3/4c. of melted coconut oil, blending until well incorporated. The mixture will emulsify like mayonnaise. Pour the filling into the prepared crust and refrigerate until firm.

Slice the pie and garnish with lime slices.

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February 3, 2013

Coconut-Milk Panna Cotta with Raspberry Sauce

Coconut-Milk Panna Cotta with Raspberry SauceThere is no guilt in eating this Paleo/GAPS/SCD-legal coconut-milk panna cotta! You can vary it by using other berries or fruit.

Serves:  4

Prep time:  20 minutes

Cook time:  5 minutes

Ingredients

  • 1/4 cup cold, filtered water
  • 2-1/2 teaspoons grass-fed gelatin
  • 3-1/2 cups homemade coconut milk
  • pinch sea salt
  • 1/2 cup raw, local honey
  • 1 teaspoon vanilla powder
  • 4 cups fresh or frozen raspberries
  • 2 Tbsp. raw, local honey
  • 1 lemon (zested and juiced)
  • 1 cup fresh raspberries (for garnish)
  • 10 sprigs fresh mint (for garnish)

Directions

Place the cold water in a small bowl, sprinkle the gelatin over the top, and mix together. Set the gelatin mixture aside aside to set.

In a medium saucepan, combine the coconut milk, salt and honey. Over medium heat, bring to a gentle boil and then immediately remove from heat. Whisk in the gelatin and vanilla.

Divide the mixture into small dessert bowls or martini glasses. Place the glasses on a tray and cover them on a tray and cover them with plastic wrap. Refrigerate for 5-6 hours.

Place raspberries, honey and lemon juice and zest in a blender and liquefy. Add additional water and honey in small amounts as needed. Strain the mixture and refrigerate until ready to serve the dessert. It is best to use the sauce the same day that you make it. Freeze leftover sauce for future use.

Serve the coconut-milk panna cotta chilled, topped with fresh raspberries and a drizzle of the sauce.

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January 28, 2013

Paleo Coconut Custards

Paleo Coconut CustardsThese SCD/GAPS-legal creamy Paleo coconut custards taste a lot like a coconut creme brulee’ without using dairy and are very easy to make.

Serves:  6

Prep time:  10 minutes

Cook time:  45 minutes

Ingredients

  • 5 large pasture-raised eggs
  • 3 tablespoons raw, local honey
  • 1 cup homemade coconut milk
  • 1 teaspoon ground vanilla bean powder
  • 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)

Directions

Preheat oven to 325F. Place a rack in the center of the oven.

Blend eggs, honey and coconut milk in a blender.

Add cinnamon and vanilla and blend just to combine.

Pour mixture into individual ramekins.

Place ramekins in a large, tall pan (like a 13″ x 9″ roasting pan) filled with hot water halfway up the sides of the ramekins.

Bake for 30-45 minutes or until a toothpick inserted in the center comes out clean.

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January 27, 2013

Coconut Scrambled Eggs

Coconut Scrambled EggsThe use of coconut cream gives these coconut scrambled eggs a rich, sweet, custardy taste. They’re so easy to make, yet so delicious!

Ingredients

  • 2 tablespoons creamed coconut (I use the Let’s Do… Organic brand; comes in a box)
  • 1/4 cup filtered water
  • 6 large pasture-raised eggs
  • 2 teaspoons coconut oil
  • sea salt (to taste)
  • black pepper (to taste)

Directions

Chop off 2 tablespoons of creamed coconut from the block of creamed coconut. Put in saucepan with 1/4 c. filtered water. Simmer until creamed coconut has dissolved.

Preheat skillet; melt coconut oil.

Add creamed coconut to whisked eggs. Whisk together. Pour into skillet and cook to desired consistency.

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January 23, 2013

Coconut Flour Banana Bread

Coconut Flour Banana BreadThis coconut flour banana bread is suitable for those following the GAPS, SCD or Paleo diets; it’s such a great snack, treat or dessert!

Coconut flour is a great alternative for those looking for gluten-free and/or grain-free recipes.

You can’t just substitute it into any recipe, though, because it soaks up moisture like a sponge.

Instead, you need a recipe like this one, that’s designed for coconut flour.

Serves:  10

Prep time:  10 minutes

Cook time:  40 minutes

Ingredients

  • 1 cup coconut flour
  • 3 large ripe bananas (smashed)
  • 4 large pasture-raised eggs
  • 6 tablespoons ghee or coconut oil (melted), plus more for greasing loaf pan
  • 1/3 cup raw, local honey
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground vanilla bean powder

Directions

Preheat oven to 350F. Oil loaf pan.

Mix bananas, honey, oil/ghee, vanilla powder and eggs.

In a separate bowl, mix the coconut flour, baking soda, sea salt and cinnamon.

Add the dry ingredients to the wet and stir until well combined.

Spoon batter into loaf pan. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean after being inserted.

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January 15, 2013

Paleo Ice Cream

Paleo Ice CreamHave you ever looked at the ingredients label of ice cream? Yuck! Try this GAPS/SCD-legal Paleo ice cream instead.

Serves:  4

Prep time:  2 hours

Cook time:  8 minutes

Ingredients

  • 1-1/2 cup homemade coconut milk
  • 3 large pasture-raised egg yolks (save the whites for other recipes such as macaroons, meringue or omelets)
  • 1-3 tablespoon raw, local honey (depending on how sweet you like it)
  • 1/4 teaspoon sea salt
  • 1 tablespoon ground vanilla bean powder

Directions

In a medium pot whisk egg yolks, honey, and salt together. Add coconut milk and whisk again until well combined.

Place pot on stove over medium heat, stirring constantly, for 8 minutes. Be sure not to let the mixture boil. Remove pot from the heat and stir in vanilla.

Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm (1-2 hours).

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January 13, 2013

Fruity Gelatin Dessert

Fruity Gelatin DessertNot only is this fruity gelatin dessert fun and easy to make, but the gelatin in it is incredibly healing to your gut.

Serves: 2

Prep time : 5 minutes

Ingredients

  • 9 tablespoons grass-fed gelatin
  • 1 cup fruit juice (freshly squeezed)
  • 9 tablespoons raw, local honey

Directions

Whisk fruit juice, honey and gelatin in a sauce pot until there are no lumps.

Heat over low heat until melted, stirring constantly.

Pour mixture into molds, bowl or pan, or just leave in pot.

Put in freezer for 5-10 minutes to firm. Gelatin will now stay solid at room temperature.

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January 8, 2013

Maple Fruit Compote with Honey-Ginger Toasted Nuts

Maple Fruit Compote with Honey-Ginger Toasted NutsTry this maple fruit compote recipe for a refreshing way to spice up your fruits. Ginger and toasted nuts give it extra flavor.

Serves:  4

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 2-3 medium apples
  • 2-3 medium peaches or pears
  • 1/3 cup filtered water
  • 2 tablespoons maple syrup
  • 1/2 cup raisins
  • 1 medium lemon (zested and freshly squeezed)
  • 1 teaspoon cinnamon (I prefer Celyon cinnamon)
  • 1 cup walnuts or nuts of your choice (chopped)
  • 1/2 teaspoon fresh ginger (peeled and minced)
  • 2 tablespoons raw, local honey

Directions

Wash, core and chop fruit into slices or chunks.

Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins.

Cook over medium heat, stirring occasionally, for 10 minutes.

Add zest, juice and cinnamon. Cook for another 10 minutes, until soft.

While fruit is cooking, place chopped nuts in a skillet over medium heat and toast, stirring often, for 5 minutes.

Drizzle honey over the nuts and add ginger but keep stirring because the honey can easily burn.

Top warm fruit with toasted nuts and enjoy the fruit compote!

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December 20, 2012

Gluten-Free Vanilla Wafers

Gluten-Free Vanilla WafersYour kids will love these fast and easy gluten-free vanilla wafers!

Serves:  36

Prep time:  10 minutes

Cook time:  10 minutes

Allergy:  Egg

Ingredients

  • 1/2 cup ghee or coconut oil (melted)
  • 1/3 cup raw, local honey
  • 1/2 teaspoon sea salt
  • 3 large pasture-raised eggs
  • 2 tablespoons ground vanilla bean powder
  • 1 teaspoon baking powder
  • 1-1/3 cup gluten-free all-purpose baking flour mix

Directions

Preheat oven to 350F.

Mix wet ingredients (ghee/oil, honey and eggs) together.

Whisk dry ingredients together: sea salt, baking powder, vanilla powder and flour.

Slowly add dry mixture to wet until well-combined.

Drop batter by rounded spoonfuls onto a greased baking sheet.

Bake for 10-14 minutes or until edges are lightly browned.

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