Categotry Archives: Dessert

Tart Lime Coconut Ice Cream

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After 21 years of my life and 19 of my younger sister’s, my mom bought us an ice cream maker. (This was a couple of months ago.) Hallelujah! This all came about because of my mom’s penchant for vanilla ice cream with caramel sauce. Ever since she went “free-fructose-free” she’d been denied this delicacy. So here we are today with an ice cream maker. Who would have known. Funny we’ve yet to make vanilla ice cream or caramel sauce, but oh the ice cream adventures we’ve had!

1 can unsweetened coconut milk

1/3 cup lime juice (we used 4 key limes)

zest of 2 limes

1/3 cup dextrose

1/6 cup water

Throw everything together in a bowl, refrigerate for 2-3 hours and follow the directions on your ice cream maker. Dextrose isn’t grainy at all like table sugar, so it should dissolve easily without heating the coconut milk, but heat it up if you need to. Just make sure to cool the mixture a little longer.

Here’s a review/story from future U.S. ambassador Amanda Oswald:                                                                                                                                   Tart! I, Amanda Oswald, called up Kate after 1 year of not seeing her. She miraculously answered and wasn’t busy! (Win.) Kate impressed Amanda with her churning skills. One suggestion would be to add sugar, and not just a little bit. I gave Kate Swiss chocolate because it’s the best in the world! —31/8/13

Avocado Zucchini Bread au Chocolat

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Adapted from a glutenous recipe by the California Avocado Commission. Converted to gluten-free (and whole-grain!) for sensitive sorts, this is the best zucchini bread we’ve ever made. Could be the avocados. Could be the bitter chocolate chunks. Could be the roasted nuts. Try it for yourself and see!

2 cups *gluten-free flour
2 tsp. baking powder
½ tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
½ tsp. ground nutmeg

½ cup ripe avocado (or 1 small-medium one)
3/4 cup dextrose powder (available from iherb.com)
1/4 cup malted barley syrup (available at Whole Foods)
2 eggs
1 ½ tsp. vanilla extract
1 ½ cups grated zucchini

3/4 cup chopped walnuts, pan-roasted
1/4 cup chopped cashews, pan-roasted
1/4 cup pumpkin seeds, pan-roasted
4 oz. chopped **bitter or semi-bitter chocolate pieces

  • Preheat oven to 325 degrees. Oil a loaf pan. Set aside.
  • Combine first 6 ingredients in a large bowl and stir to combine.
  • Place mashed avocado and sugar in the bowl of a stand mixer. Beat until almost smooth (there will be a few lumps of avocado). Add eggs one at a time, beating well after each addition. Add vanilla extract and blend to combine.
  • Pour avocado mixture, grated zucchini, nuts and chocolate into bowl with dry ingredients. Gently fold ingredients together until combined.
  • Pour mixture into 2 prepared loaf pans and bake for 30 minutes or golden brown on top.
  • Cool in pan for 15 minutes. Remove from pan and let cool to room temperature.  Slice and serve. Even better the next day.

*Gluten-free nut/grain/seed flour mix:

1 ½ cups nut-grain meal
½ cup Bob’s Red Mill all-purpose baking flour

Place buckwheat, oat groats, teff grain, brown rice, almonds, cashews and flax seeds in Rocket or Bullet; grind into flour. You can replace Bob’s Red Mill flour mix with your own approximation. The ingredients are: garbanzo bean flour potato starch, tapioca flour, white sorghum flour, fava bean flour.

**Yes, a 100% chocolate baking bar. I haven’t yet found glucose-only-sweetened chocolate bars, so diehard processed-fructose-free bakers will either have to go it full-strength (which is surprisingly just fine) or melt, sweeten and resolidify.

 

Kahuna Confection

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Sage’s Cafe’s Kahuna Confection (near as I can get it)

1 cup unsweetened coconut flakes
1 15 oz. can pineapple chunks in their own juice, thoroughly drained and (important!) frozen
4 fresh dates, pitted and sliced
Put all ingredients in a food processor.

This is a delicacy…like caviar. Serve a small scoop in a small decorative dish after a really satisfying meal.

Lemon Meringue Pie

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Definitely not wheat-free or vegan!

Scott and Helen’s Lemon Meringue Pie
Pie filling (ingredients adapted from The Fannie Farmer Cookbook):

5 tbsp cornstarch
5 tbsp flour
1?4 tsp salt
7/8 cup sugar
5 egg yolks, slight beaten
grated *rind of 3 small lemons or 1 large lemon
1?2 cup + 2 tbsp fresh lemon juice
2 tbsp butter

“Preheat the oven to 425 ?F (220 ?C). Line a 9-inch pie pan with the pastry dough, prick the dough all over and bake for 16-18 minutes, until lightly brown. Mix the cornstarch, flour, salt, sugar, and 1 1/2 cups water in a sauce pan. Cook over low heat, stirring constantly, until thickened, then cook 10 minutes more, stirring frequently, until clear. Remove from
the heat. Stir 1/2 cup of the hot mixture into the egg yolks, then stir the yolks into the remaining mixture and cook, stirring, for another 3 minutes. Remove from the heat and stir in the lemon rind, lemon juice, and butter. Let cool a bit. Spread the lemon mixture in the baked pie
shell and cover with the meringue. Run under the broiler until the meringue peaks are delicately browned, taking care not to burn them.”
*Avoid zest (white); it’s bitter.

Meringue topping:
whip until they are frothy:
5 egg whites

add:
1/2 tsp cream of tartar
whip egg whites until stiff but not dry.

beat in 1/2 tsp at a time:
3 tbsp sugar

beat in:
1/2 tsp vanilla
Bake 10-15 minutes.

Hearty White Pie Crust

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Hearty White Pie Crust Recipe 2008
mix:
1 c white flour (or Bob’s Redmill gluten-free flour mix)
¼ tsp salt
2 Tbsp flax meal
6 Tbsp oats
cut in:
1/3 c butter
add:
3-4 Tbsp water
Bake at 350?F until golden brown.

I haven’t found a good whole-grain piecrust yet. The flax and oats add a few more nutrients to an unapologetically white-flour pastry. Try coconut flour or oat flour in place of some of the white wheat flour and let me know how it turns out.

Gluten-Free Deep Chocolate Cake

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Katie, Maddie, and I made this 3/13/05 for Maddie’s 11th birthday. She was wheat-free
at the time. We liked it.

  • 1 C gluten-free flour mix
  • ½ C buckwheat flour
  • ½ C + 1 T unsweetened cocoa powder
  • ½ t baking soda
  • ½ t salt
  • ¾ C sucanat
  • ½ C canola oil
  • ½ C soy or rice milk
  • 1 egg
  • 1 C cold water or 1 C cooled brewed coffee
  • 2 t vanilla extract
  • 2 T apple cider vinegar (or other light vinegar)

Combine the dry ingredients in a bowl.  In another bowl combine the canola oil, milk, egg, vanilla extract and water or coffee.  Add the vinegar last and stir briefly.  Combine the wet and dry ingredients, stir, and pour into a cake pan. Cook at 375 degrees for 25-30 minutes.

Adapted from a recipe posted on In the Kitchen with Suzanne Martinson

Low-Sugar Birthday Apple Crisp

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My sister Karen said this was the best pie she’d ever eaten. I disagreed (she’s eaten
our lemon pie before) and my other sister Linda suggested maybe it could be the best
apple crisp ever.   All of you are welcome to come to my house with a bag of Granny
Smiths and we can make it together. Drop-ins are great.

I don’t remember how many apples I used for this recipe. A pie’s worth, anyway.
Four?

INGREDIENTS:

  • 4 Granny Smith apples, peeled and steamed until soft.

After cooking, toss with 1 tsp cinnamon, dash nutmeg and 1 Tbsp
sucanat*. Place in pie stone or tin.

  • 2/3 c oats
  • 1/3 c flax meal**
  • 1/2 c chopped or ground walnuts
  • 1/3 c butter or non-hydrogenated oil spread
  • 2 Tbsp oat bran
  • 1 Tbsp sucanat
  • 1 tsp cinnamon
  • 1/8 tsp salt

Blend topping ingredients and place on top of apples. Bake until
browned (10-15 minutes) at about 350F.

*Sucanat is dried molasses sugar. You can buy it (and the oat bran and
flax seeds) in bulk at Whole Foods. You can substitute brown sugar or
white sugar if you want.

**To make flax meal, I buy whole flax seeds and grind a week’s worth in
a coffee grinder. Refrigerate the extra.

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