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Posts Tagged ‘gluten-free’

Barely one week into September, and it already feels like fall. Connecticut was hit with some dicey weather over the weekend, resulting in some gusty breezes, fallen branches, and comfortably cool weather to start off the week. Taking advantage of the coolness on Sunday, Greg and I decided to head out for a little jaunt through the woods of Haddam, CT. Little did we know this excursion would end up in an emergency roadside assistance call placed to the local police when we lost our trail and found ourselves wandering alongside an unmarked road. Thankfully, the local authorities came to our rescue and we were able to make it back to our car with little incident. Good reminder to pack a GPS or Eagle Scout along with you on your next hiking trip!

We’ve been experimenting with some raw desserts recently and have hit upon a few successes (more on those to come). This one in particular has an excellent, flavorful, aromatic crust that we’re excited to use again in future recipes. Cashew “cream” is a pretty common filling in raw desserts, and though it’s not quite the same as fluffy layers of dairy, it approximates cream closely enough and is a completely guilt-free substitute. Enjoy!

Triple-Citrus Raw Bar

Coconut Almond Crust:

1/2 c unsweetened coconut flakes
1/2 c almonds
2 t coconut butter
1 T vanilla extract
1/4 c liquid used for soaking dates*

In a food processor, pulse the almonds with coconut flakes until it is pebbly, like almond meal. Combine other ingredients and blend until you have a sticky mess.

Place the mixture in a 9″ pie pan and press down and against the sides until even. Freeze until ready to use.

Lemon Cashew Filling:

1 c raw cashews, soaked overnight and drained
5 dates, soaked overnight*
5 clementines, juice and zest
2 T lemon juice
1 T coconut butter
1/4 c mandarin preserves

Place the cashews in the food processor and blend until “creamy”. These will likely still have a few clumps but process until the consistency of a wet peanut butter. Add the remaining ingredients to the food processor and process until smooth.

Once the crust is ready, spread an even layer of the mandarin preserves on the bottom of the crust. Pour the lemon cashew mixture on top and evenly spread. Sprinkle toasted coconut flakes on top (optional).

Refrigerate for 30 minutes until firm. Serve cold.

* Soaking dates in water can soften them and make them easier to blend. The soaking liquid can then also be used as a flavored “simple syrup” to moisten the coconut-almond crust.

Photo and original recipe found here.

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After baking these incredible carrot shortbread cookies over the weekend, we are a bit hooked on carrots in dessert. Partly due to our healthy diet kick, and partly due to a family-sized bag of Costco carrots in our fridge, we decided to try our hand at another carrot dessert.

Very rarely do we bake something that is a complete personal invention. Tonight, however, after scouring the Internet for a simple healthy recipe for carrot cake, we decided to resort to our own devices. The recipes we found online all required ingredients we don’t usually keep in stock — wheat germ, flax seed, etc. — or just seemed to involve too many steps for a weekday treat.

The result of our creative genius was blog-worthy. This carrot cake is light and fluffy, almost like a souffle, due to the separating of eggs in the first step. It is naturally sweetened with banana, and only had an additional 2 tablespoons of sugar. The next time I do this, I might play around with excluding the sugar altogether and adding the other half of the banana. I may also try adding a tablespoon or two of coconut oil or cocoa powder for a completely different twist. We used almonds in this recipe, but hazelnuts or walnuts would be delicious as well, especially if toasted for a few minutes prior to grinding.

Simple, Healthy Carrot Cake

3 eggs, separated
3/4 c nuts, ground finely
8 carrots, peeled, grated
1 1/2 ripe bananas
1 T vanilla extract
1 t cinnamon
2 T brown sugar

Preheat the oven to 350 degrees. Gently butter a 8″x8″ square cake pan.

Using a stand mixer, beat egg whites until they hold stiff peaks. Set aside. In a separate bowl, combine carrots and bananas and stir until well-mixed. Add egg yolks, vanilla, ground nuts, cinnamon, and brown sugar, mixing after each addition. Combine until well-mixed.

Fold egg whites gently into carrot batter, 1/2 cup at a time. Pour batter into prepared pan, and bake for 25 minutes, watching carefully.

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