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Whipped Coconut Strawberry Cake (Gluten-Free, Dairy-Free, Nut-Free, Paleo Friendly)

February 12, 2012 By 9 Comments

February is a big month in our home.  Birthdays, anniversary and more… With all of the hustle and bustle, school and work schedules, it is a wonder we manage to get anything done.

Still, especially when it comes to birthdays, it is important to give each event the special attention it deserves.

This year my second oldest daughter turns eight.  In our family, in our church, this is a tremendous milestone.

This year she has the opportunity to be baptized, and for this we are expecting family from all over the state to come celebrate with us.

Eight is the year we have designated as the time when our girls can get their ears pierced.  If for no other reason than because it is the same age when I got my ears pierced, eight is our year.

Eight is also a year when she will be given more responsibility around the house…her little chores will become more purposeful as will our ability to rely and trust on her, dependent upon her actions.

Eight is a great year, and one we decided to start off with a bang.

When my daughter asked me to make her a strawberry cake for her birthday, I was not certain she and I had the same goal in mind.

I do believe her idea of a strawberry cake resembled more of the pink, sugar filled, overly sweet version you can find ready-made in the store.

In my mind, I imagined something leaning more towards strawberry shortcake.  Fruit sweetened and light as air.

But because my daughter, this daughter, was diagnosed with a milk allergy at just 17 months old, knowing what soft, pillowy sponge cake layered with strawberries and whipped cream tasted like was not something she could fathom.

In the end, I believe this cake is a bit different from what either of us imagined, yet is every bit as delightful as what either of us hoped for.

Undoubtedly the sponge cake can be made into two thicker layers, although I cannot offer a bake time on those.  For this cake and the purpose of several layers of rich, luscious whipped cream intertwined with strawberry, the four thinner layers work perfectly as a method of flavor delivery and presentation.

Gluten-Free, Dairy-Free, Nut-Free, Grain-Free,  Soy-Free and Paleo Friendly, could this be a wish come true?

 

 

…I think so.  :)

 

 

Print
Whipped Coconut Strawberry Cake (Gluten-Free, Dairy-Free, Nut-Free, Paleo Friendly)

Ingredients

Instructions

  1. Preheat oven to 350f. Separate the eggs using the method shared here, placing yolks into large mixing bowl and the whites into warm metal stand-up mixer bowl.
  2. Whip egg whites into stiff peaks and set aside.
  3. In large mixing bowl, whip together yolks, butter-flavored shortening, coconut milk, strawberry puree, agave nectar, sea salt and vanilla extract. Add in coconut flour and baking powder. Gently fold mixture into egg whites and spread batter evenly between four greased 9 inch cake pans.
  4. Bake at 350f for 20 minutes, or until they pass the knife test.
  5.  
  6. Prepare whipped filling. Open chilled coconut milk, removing as much of the cream from the top as you can without getting too much of the coconut water below. Place cream into large, chilled mixing bowl for stand-up mixer. Using medium speed, whip cream until light and fluffy.
  7. While this is happening, blend together arrowroot powder and palm sugar until they resemble powdered sugar, approximately 15 seconds.
  8. Turning the mixer speed to medium-high, slowly add in coconut flour and powdered sugar, doing no more than ¼ powdered sugar at a time. Use as much or as little of this mix as you prefer. Because I was aiming for something between frosting and whipped cream, I used the entire batch for ours.
  9. Once whipped cream is sweetened to your liking, remove from mixer and gently fold in sliced strawberries.
  10. Refrigerate until cakes are completely cooled.
  11. Once cool, layer cake and whipped filling, using ¼ filling mixture between each layer and the remainder of the filling on top.
  12. Garnish with whole strawberries and refrigerate until ready to serve. Makes 16 Servings.
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Whether you use this to surprise your sweet valentine or simply wish to enjoy a dish that is truly over-the-top, I hope you enjoy this lovely dessert as much as we have.

 

Don’t forget to stop by the Ingredient-Challenge Monday post from last week and share your favorite fennel recipe.  We would love to feature your recipe on our site!

 

Have a wonderful week. xoxo

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Red Velvet Truffles (Allergy-Free, Sugar-Free, Raw, Vegan)

February 5, 2012 By 10 Comments

A short while back I was contacted by Cara, the mastermind behind Fork and Beans, a lovely Gluten-Free and Vegan that I have fallen absolutely in love with, regarding her Valentine’s Day Bake-Off.

Given that many of my recipes, especially my dessert recipes, are naturally vegan…this contest seemed right up my alley.

 

Early on I knew my creation needed a special touch…

 

Something I hadn’t done before…

 

Something I have been craving for a loooong loooong time, but haven’t been able to produce just yet.

 

So, in the weeks that followed Cara’s request I set out to create a sugar-free vegan white chocolate that would knock your socks off.

 

Unfortunately, this creation took longer than expected.

 

Wayyyyy longer.

 

So here I am, just under the wire…but I did it!

 

Tonight, as my submission to the Fork & Beans Valentine’s Day Bake-Off, I am proud to share these lovely Red-Velvet Truffles with you.

 

You may recognize part of this recipe, as I simply halved my recipe for Red Velvet Fudge, opting to leave the coconut behind and cover this luscious treat with the sugar-free white chocolate you see below.

Sugar-free, raw and free of every major allergen, this is one treat you can confidently share with everyone you know.

 

Happy Valentine’s Day!

 

 

Print
Red Velvet Truffles (Allergy-Free, Sugar-Free, Raw, Vegan)

Ingredients

Instructions

  1. *To obtain coconut cream, I simply refrigerate a full-fat of Organic Thai-brand Canned Coconut Milk and measure off the amount of firm cream I need to make this dessert.
  2. Make Filling: In high-speed blender (I use my Vita-Mix), blend together dates, shredded beet, avocado, cocoa powder, coconut oil, vanilla and 15 drops of the vanilla crème stevia. Tamper as needed and blend until completely smooth. On parchment-lined cookie sheet, measure out 15 small ( ¼ tsp – ½ tsp) dollops of fudge and place in freezer to help quick-set filling.
  3. In medium container, smooth out the remaining fudge and store for future candy making or simply raw-fudge enjoyment.
  4. Make white chocolate: Over low heat, heat cocoa butter just until melted, stirring the entire time to prevent burning. Once melted, remove from heat and whisk in remaining ingredients. The chocolate will appear yellow, it will lighten as it firms.
  5. Once fully incorporated, add 1 tsp white chocolate to each mold. Set chocolate molds in freezer for 10 minutes or until chocolate is firm. Leave the remaining chocolate in stock pot as you will need this to remain soft/liquid for the final step.
  6. After 10 minutes, remove fudge filling and chocolate mold from the freezer. Place small dollop of fudge in the center of each mold, ensuring the filling is not touching the walls of the mold. Cover fudge filling with remaining white chocolate, approximately 1 ½ - 2 tsp in each mold. Return mold to freezer and allow chocolate to set until completely firm, approximately 10-15 minutes.
  7. Remove from mold and serve.
  8. Makes 15 truffles
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Because there is quite a bit of red velvet fudge left at the end of this, I might suggest making more than one batch of white chocolate, or simply covering the fudge in raw, unsweetened coconut  and savoring this on its own.

May you find many sweet reasons to enjoy your holiday.

 

Before I forget, be certain to check back tomorrow and see what Shea from Dixie Chik Cooks and I have concocted for this month’s Ingredient Challenge Monday, and to learn more how you can win a special spot on each of our blogs.

Have a wonderful evening! xoxo

xoxo

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the dairy-free & gluten-free kitchen, flourless chocolate almond cake (plus a New Year’s giveaway!!)

December 29, 2011 By 50 Comments

‘Tis the seasons of surprises.

 

Imagine how tickled I was to receive a package from Ten Speed Press with a new cookbook just before Christmas!

Denise Jardine’s The Dairy-Free & Gluten-Free Kitchen is everything this lovely cover cracks it up to be…

 

I mean, seriously, what screams gluten and dairy more than pizza?  And that cheese?  It must be goat’s milk cheese, right?

 

Wrong.

 

This rustic mushroom pizza is topped with Denise’s Creamy Macadamia Pine Nut Cheese… Not an ounce of mammal cheese or casein found in any recipe within this book.

Yayyyy!

While my family and I have enjoyed several of Denise’s recipes since receiving this lovely book, I must say one of the features that impresses me most about this cookbook is the detail Denise offers regarding dairy-free and gluten-free living.

I was extremely pleased to find that Denise takes the time to elaborate on dairy issues including lactose intolerance, milk proteins and allergies.  She goes on to discuss various ways to obtain calcium without eating dairy, the reasons why dairy is important (beyond the bone) and gives a detailed list to help identify potentially hidden sources of dairy in packaged foods.

With nearly as many hidden terms for dairy or casein as there are for gluten…it is important to know what you are getting!

Denise goes on to discuss gluten, celiac disease, and the link between lactose intolerance and celiac disease.  As she does with milk, Denise also gives a very detailed list of pseudonyms we must know in order to correctly identify sources of hidden gluten within our food.

Throughout her introduction section, Denise manages to answer many of the questions I faced when first transitioning into a diary-free, and later a gluten-free lifestyle.

…If you were to purchase this book for no other reason, the detail on dairy-free and gluten-free living alone would make the investment worthwhile.

But then, there are the recipes.

So many beautifully recipes!

Inspiration for every meal of the day, this diary-free and gluten-free cookbook is an excellent choice for anyone who is new to, or an expert at gluten-free and dairy-free living.

Each recipe is clearly marked with a Free of label which allows you to know, at a glance, if the item you are wanting to make has eggs, soy, nuts, sugar or oil (everything is already free of dairy and gluten, so no worries there!).  For those of us who face additional dietary challenges, self-imposed or otherwise, this feature makes selecting the ideal recipe easy, and is just one of the many reasons why I thoroughly enjoy this book.

While there are not any recipes specifically aimed at the Paleo lifestyle, many of Denise’s recipes fit nicely into a Paleo diet or can be easily converted…

Like the flourless  almond cake recipe below.

Oh my is this recipe wonderful!

The cake itself is almost pudding like in texture.  Topped with candy-like almond paste then covered in a luscious chocolate glaze; this cake is rich enough for the heaviest chocolate craving yet light enough to allow even the youngest child to enjoy.

I used equal parts palm sugar in place of the sugar called for in this recipe and was positively pleased at the result.

Perfect for your New Year’s gathering…I hope this recipe helps to fill your home with much joy.

Oh…and don’t forget to enter my giveaway, below. ;)

 

Reprinted with permission from The Dairy-Free & Gluten-Free Kitchen: 150 Delicious Dishes for Every Meal, Every Day. Copyright © 2012 by Denise Jardine. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA. Photo copyright © 2001 by Caroline Kopp

flourless chocolate almond cake

 

Free of      soy*     oil 

makes one 9-inch cake

 

cake

8 ounces semisweet dairy-free chocolate*, chopped

3/4 cup canned light coconut milk

2 teaspoons gluten-free vanilla extract

1/4 cup almond meal flour

6 large eggs

1/2 cup sugar

glaze

2/3 cup canned light coconut milk

8 ounces bittersweet or semisweet dairy-free chocolate*, finely chopped

11/4 cups sliced almonds, toasted (see page 186)

Almond Paste (page 156)

 

 

to prepare the cake: Preheat the oven to 400°F. Line the bottom of a 9-inch springform pan with parchment paper, generously grease the paper and sides of the pan, and set aside.

 

In a food processor, grind the chocolate into a coarse meal. Heat the coconut milk in a saucepan over medium-high heat, until it just reaches a boil. Pour the milk over the chocolate in the food processor and pulse until smooth. Transfer the chocolate to a large bowl. Stir in the vanilla and almond meal flour.

 

Using an electric mixer, beat the eggs and sugar on high speed for 4 minutes, or until the mixture has doubled in volume. Fold the eggs into the chocolate mixture until just incorporated. Pour the batter into the prepared pan and bake until a dry crust forms on top but the center is still slightly soft, 20 to 22 minutes. Transfer the pan to a wire rack and allow the cake to cool completely, about 11/2 hours. Refrigerate for 2 hours or overnight to set. The cake will fall as it cools. Before removing the cake from the pan, lightly press down on the top of the cake to compact it further and to even out the crusty top. Remove the sides of the pan. Using the cake pan as a guide, cut out a 9-inch cardboard round and place it on top of the cake. Invert the cake onto the round, gently brush away any large crumbs. The cake can be prepared 1 day ahead if tightly covered and kept at room temperature.

 

to finish the cake: Roll the almond paste between 2 sheets of plastic wrap to a thickness of about 1/8 inch. Cut out a 9-inch circle, using the bottom of the cake pan as a guide. Place the almond circle atop the cake. Transfer the cake to a wire rack and place the rack over an extra-large bowl. The bowl will be used to catch the excess chocolate glaze.

 

to prepare the glaze and decorate the cake: Set a small saucepan over low heat and melt the coconut milk and chocolate, stirring until smooth. Remove from the heat and cool until the glaze is almost set but still spreadable. Spread the sides of the cake with just enough glaze to even out any imperfections, taking care not to let any crumbs get into the remaining glaze. Slowly reheat the glaze over low heat until it is smooth and just pourable, but not thin and runny. Pour the remaining glaze into the center of the cake and, working quickly, spread it over the top of the cake and around the sides, working the glaze as little as possible. Allow the glaze to cool slightly. Sprinkle the almonds around the outer edge of the top of the cake, forming a 11/2-inch border. Gently press the almonds onto the sides of the cake so they adhere to the glaze. Transfer the cake to a platter and allow the glaze to set for about 30 minutes. Serve at room temperature.

 

 

 

almond paste

 

11/2 cups almond meal flour

3/4 cup sugar

3 tablespoons water

11/2 tablespoons freshly squeezed lemon juice

 

to prepare the almond paste: Place the almond meal flour in a food processor. In a medium saucepan combine the sugar, water, and lemon juice over medium-high heat. Stir the mixture until the sugar dissolves and begins to boil. When it begins to boil, start a timer and boil the syrup for 31/2 minutes, until it reaches the soft ball stage or until a candy thermometer reaches 240°F. (The soft ball stage is the point at which a drop of boiling syrup dropped in cold water forms a soft ball.) With the motor running, begin pouring the syrup into the processor in a slow stream, and process until fully incorporated, about 2 minutes. Spread a piece of plastic wrap on the counter and spoon the paste onto the center. Shape the paste into a log and wrap tightly in plastic wrap. Refrigerate for 1 week to cure or up to a month. To work with the paste, bring it to room temperature before rolling it out.

 

 

toasted nuts and seeds

 

Free of      egg     soy     sugar     oil 

 

to toast nuts: Place the nuts in a large skillet over medium-high heat. Toss them continuously in the skillet until the nuts begin to crackle and turn a light golden color. Transfer the nuts to a plate and spread them in a single layer to cool.

 

to toast sesame seeds: Place the seeds in a small skillet over medium-low heat. Toss the seeds continuously in the skillet until they begin to crackle and pop, 1 to 2 minutes. Transfer the seeds to a plate and spread them out in a single layer to cool.

 

to roast nuts: Preheat the oven to 300°F. Line the bottom of a rimmed baking sheet with parchment paper. Spread the nuts on the prepared pan in a single layer. Bake until they turn a light golden color, 10 to 15 minutes, depending on the size of the nuts. Nuts burn easily, so watch them closely.

 

to store toasted or roasted nuts or seeds: Allow the nuts or seeds to cool completely before you store them or they will become soggy. Store in an airtight container at room temperature for up to 1 week.

 

Before I go… I did say I was going to do a giveaway, didn’t I?

:) Once again, the publishers at Ten Speed Press have honored me with a special giveaway copy of The Dairy-Free & Gluten-Free Kitchen to one lucky winner!

What a great way to start out the New Year!

1) “Like” And Love it, Too! On Facebook, leave a comment below

2) Follow @andloveittoo on Twitter, leave a comment below

3) Post a link to this giveaway on Facebook. Tag And Love it, Too!, and leave a comment below telling me that you did

4) Share this a link to this giveaway on Twitter, mention @andloveittoo, and leave a comment below telling me that you did

5) Tell me what your goals are for this New Year, what inspires you or where you would like to go (professionally, philosophically or in regard to traveling).

Entries will be taken through December 31, 2011 at 11:59pm and winner will be announced January 1, 2012.

Happy New Year! xoxo

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Snowball Cookies (Grain-free, Dairy-Free, Vegan)

December 14, 2011 By 5 Comments

Christmas in our home means warm ovens and full bellies.  Two years into a gluten-free lifestyle, it seems as if I will never quite catch up with the memories this season brings.

Recently, I shared my treasured Chocolate Pecan “Toll House” Pie; previously I have shared newly “tweaked” versions of dairy-free fudge, eggnog, and all sorts of pie.

Just recently though, I realized that my site is missing one key holiday ingredient…

Cookies!

How is it that I have gone this long and not shared any holiday cookie recipes with you?

Fortunately, Food Network is hosting a Cookie Swap as part of their Fall Fest celebration!

What a great opportunity this was to perfect refine, ‘tweak’ and perfect a newly revised grain-free, dairy-free and refined sugar-free version of one of my favorite holiday treats…

“Snowballs!”

Snowball cookies are melt-in-your-mouth pecan sandy-type cookies covered in powdered sugar.

While we always made these during the holidays growing up, as an adult I have come to know these delicious cookies are enjoyed year-round under the names: Russian Tea Cakes, Mexican Wedding Cookies or even Pecan Fingers.

Whatever name you know these by, I hope these nutty delights bring you many reasons to celebrate all year long…

 

Print
Snowball Cookies (Grain-free, Dairy-Free, Vegan)

Ingredients

Instructions

  1. In large mixing bowl, mix together blanched almond flour, arrowroot flour and salt. In separate mixing bowl, cream together palm shortening and palm sugar. Mix in dry ingredients until smooth, fold in crushed pecans.
  2. Refrigerate dough for 30 min – 3 hours (I’m sure longer will be fine, just haven’t tested it past that).
  3. In blender, combine remaining arrowroot powder and palm sugar. Pour into small mixing bowl and set aside.
  4. Preheat oven to 350f. Roll 1 inch balls by hand, placing each onto parchment lined cookie sheet. Bake for 15 minutes and allow cookies to cool completely while still on cookie sheet. (These cookies are crumbly if you remove them while they are still hot yet they hold firmly once room temperature/cool to the touch).
  5. Roll cooled cookies in powder sugar and serve or store in air-tight container in the refrigerator.
  6. Makes 2 ½ dozen.
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For more Christmas Cookie inspiration, pull up your chair and enjoy some of these other Food Network Fall Fest Cookie Swap Creations:

 

What’s Gaby Cooking: Peppermint Bark Chocolate Cookies

CIA Dropout: Walnut Wimpy Balls

Taste With The Eyes: Olive Oil Oatmeal Cookies

Jones Is Hungry: A Cookie for Chocolate Lovers

From My Corner of Saratoga: Gooey Butter Cookies

The Sensitive Epicure: Speculaas Dutch Windmill Cookies

Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge

Virtually Homemade: Chocolate Mint Snowballs

Sweet Life Bake: Polvorones de Chocolate

Daily*Dishin: Cherry Topped Cream-Drop Cookies

FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting

Mooshu Jenne: Biscotti

Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies

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Home for the Holidays, Gluten-Free Style: Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

December 2, 2011 By 225 Comments

There truly is no place like home for the holidays.

Whether yours is as high-tech as the one featured above, or as simple and solemn as my humble abode, I have no doubt that this simple little phrase “Home for the Holidays,” conjures images and memories like none other.

Shirley Braden of Gluten-Free Easily was undoubtedly inspired when she named her special holiday event “Home for the Holidays – Gluten-Free Style.”  From November 28 – December 23, 25 bloggers will be sharing 26 gluten-free recipes that mean home and holidays to us.

 

As if that weren’t enough of a reason to celebrate, Shirley has also lined up almost 100 prizes including cookbooks, resource books, apps, magazine subscriptions (print and digital), and other various items essential for gluten-free, whole-food living. There will also be 3 lovely grand prizes, including a top of the line Vita-Mix!

Every time you enter one of our giveaway’s, you are automatically entered to win one of the three grand prizes!!

So just in case you haven’t taken the opportunity to read the previously shared heartfelt stories, or delve into the decadent delights shared up to this point, here is a quick recap for you:

Day 1: Home for the Holidays: Gluten-Free Nutmeg Shortbread Flats Recipe over at Gluten-Free Easily

Day 2: Gluten-Free, Dairy-Free Toffee from The WHOLE Gang

Day 3: Gluten Free(also Dairy Free) Fritters from Adventures of a Gluten-Free Mom

Day 4: Gluten-Free Gingerbread Cut-Out Cookie Recipe from The Whole Life Nutrition Kitchen

And now on to Day 5: me!

The year that I celebrated my first gluten-free holiday was an interesting one.  Still very early in my gluten-free learning curve, the thought of creating or re-creating dishes that would keep my family from feeling deprived was simply overwhelming.

By this time, I had celebrated many holidays away from my family…away from the traditional dishes my mother would always make, away from the traditions of yesteryear and on to traditions of my own.

Because of my daughter’s milk allergy, I had long perfected a dairy-free pecan pie (a southern staple) and was pleased to find that a gluten-free version was just as easy to make. As it is with many pie recipes, creating a gluten-free version simply meant changing the crust.  From there, it was smooth sailing.

Looking back on this first gluten-free holiday of mine, there was one recipe that kept weighing on me.

My mother used to make this amazing chocolate-pecan pie she always called “Toll House Pie.”  For whatever reason, it was not until my first year as a gluten-free person that I even slowed to ask her for the recipe.

Oddly enough, it was the idea that I would never be able to have this pie again that drove me to seek for more.

It took time, but by working closely with my mother, I was able to find the right ‘tweaks’ and create a pie that is identical to the one I remember from my youth.

Always the first of any pie to disappear from the family buffet, this pie pleases even the most gluten-loving individual.

Without further adieu, I am pleased to introduce my Gluten-Free, Dairy-Free, Grain-Free Toll House Pie.

May your home be filled with love and laughter all season long.

Happy Holidays! xoxo

Chocolate-Pecan “Toll House” Pie

 

Print
Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

Ingredients

Instructions

  1. Pre-heat oven to 350f. In large mixing bowl, beat two large eggs. Cream in palm sugar and butter flavor shortening. Add almond flour and stir until smooth. Fold in chocolate chips and pecans.
  2. Pour into prepared crust and bake at 350f for 45-50 minutes.
  3. Makes 1-9 inch Pie
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As part of the Home for the Holidays, Gluten-Free Style, Shirley has lined up the following fantastic prizes to giveway:

Free for All Cooking (1 signed copy)

The Whole Life Nutrition Cookbook (1 signed copy)

Cook IT Allergy Free app (1)

AND

Carol Fenster’s 100 Best Gluten-Free Recipes!

 

To enter for your chance to win one of these great prizes, simply leave a comment below telling me about your favorite or most memorable holiday dessert.

Giveaway ends 8pm CST Sunday, December 4, 2011. The winners will be announced Sunday, December 4, 2011…and don’t forget, each entry will count as an entry for the three grand prizes!

 

p.s. If you have a blog and want to share your favorite gluten-free recipe that means “home” and “holidays” to you, please feel free to grab the badge for your post (kindly linking back to Home for the Holidays, Gluten-Free Style, of course)!

Good luck and be sure to check out tomorrow’s post from Stacy Toth at Paleo Parents. xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: , , , , , , , , ,

Raw, Vegan, Sugar-Free Red Velvet Fudge

November 30, 2011 By 8 Comments

When Food Network first offered up their Fall Fest calendar, there were a number of ingredients that I was excited to work with…then there were a few that made me think:

“What on earth am I going to do with those?”

This is one of those weeks.

You see, I don’t normally work with beets.

In fact, I can only think of one time I have ever purposely gone out and purchased beets…and that was only because I knew I needed to try this yummy flourless chocolate cake recipe.

I made it, I loved it, I never bought another beet.

I don’t have anything against beets; one might say that I really enjoy them!

Heck, beets are low in calories and they are jam packed with goodness…lots of vitamin C, Iron, Magnesium; packed with fiber and potassium…Nutritionally speaking, beets are something we should be eating on a regular basis.

Their brilliant red hue is like nothing else.

It’s just…well…what do you do with beets anyway?

Fortunately, this week’s Food Network Fall Fest is bound to be loaded with brilliant ideas and ways to incorporate this beautiful vegetable in to your diet.

And here’s mine…

Inspired by Elana’s Purple Velvet Torte, I knew chocolate and beets are a perfect pair.

We are deep in the holiday season, and the red from the beets makes me think: red velvet.

After a week of celebration though, with Thanksgiving and birthday parties galore…I really didn’t want another cake.  Heck, I really didn’t want to turn on my oven.

What I did want, though, was something uniquely different that would be memorable, delicious, and quickly become a treasured classic for my family and yours.

Then I thought…what is my favorite treat?

Fudge!

Soft, melt in your mouth, creamy sweet piece of heaven, no one will ever guess that this dessert is loaded with fruits and vegetables yet has no sugar or dairy, or that it takes only minutes to make.

Because this fudge is free from the traditional sugars that keep regular fudge in that tender-yet-firm stage, I will warn that this is a dessert best served straight from the refrigerator.  It is a bit softer than traditional fudge, but is still firm enough to serve as a finger-food.

While this recipe is like nothing I have made before…it is one that I look forward to enjoying time and time again (that is, if I can keep my husband away from it!).

Happy Holidays!

 

Print
Raw, Vegan, Red Velvet Fudge (Gluten-Free, Dairy-Free, Grain-Free, Sugar-Free, Nut-Free, Egg-Free, Soy-Free)

Ingredients

  • 2 c Dates (about 50), soaked 1 hour
  • 1 c Shredded Beets (about 2)
  • 1 Large Avocado
  • 1 c Cocoa Powder
  • ½ c Coconut Oil
  • 1 Tbs Vanilla
  • 30 drops Vanilla Crème Liquid Stevia
  • 1 c Unsweetened Shredded Coconut

Instructions

  1. Place dates, beets, avocado, cocoa powder, coconut oil, vanilla and stevia into blender. Beginning on low speed, quickly increase to highest blending speed while tampering ingredients down. Continue to process until all ingredients are very smooth, almost pudding like.
  2. Spread fudge evenly into parchment lined square cake pan, top with shredded coconut.
  3. Refrigerate for 20-30 minutes before slicing into squares and serving promptly.
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Enjoy!

For more beet-inspiration, please visit these beautifully red recipes:

 

Bay Area Foodie: Baked Beet Ravioli

Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese

What’s Gaby Cooking: Farro Beet and Herb Salad

My Angel’s Allergies: Roasted Beet and Potato Vinaigrette Salad

Cooking Channel: Garlicky Beet Salad With Walnuts and Dates

The Sensitive Epicure: Simply Sauteed Beets

FN Dish: Top 3 Beet Salad Recipes

Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon

Napa Farmhouse 1885: Roasted Beet Salad With Bacon Vinaigrette

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , ,

Easy as Pie (Crust) v2

November 24, 2011 By 7 Comments

I have a confession to make…

My Easy as Pie (Crust), no matter how great, is not my favorite recipe.

The flavor is spot-on.

And for tarts or other pre-cooked pie crust needs, it really is a fantastic choice…

But when it comes to bake-in-the-shell recipes, I often struggle to keep this crust from burning.

This is something I have worked to improve for more than a year now.

Finally…in the baking frenzy that happens the night before Thanksgiving (and often into the weee hours of the morning)…finally, I feel I have mastered a gluten-free, dairy-free, high protein and no refined sugar pie crust.

Even better?

Just like my original recipe, there is no need to roll this one out.

This Easy as Pie (Crust) v2 is a press-and-go crust.

So on this day of Thanksgiving, I hope to bring you a bit of comfort, a solution to the difficulty you may have had, and a means to provide your family with the traditional, flaky, butter crust they so readily deserve.

 

Print
Easy as Pie (Crust) v2

Ingredients

Instructions

  1. In large bowl, blend together blanched almond flour, palm sugar and shortening using a fork or a pastry knife. Once fully incorporated, slowly add non-dairy milk until the batter is moist enough to create a ball. Be careful not to get the dough too wet, this can make it difficult to work with.
  2. Press dough into 9-inch pie pan, spreading evenly down the bottom and up the sides.
  3. Cook pie recipe as directed.
  4. Makes 1-9inch Pie Crust
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Be sure to stop by and visit my previous post for more fantastic holiday ideas and solutions.

Happy Thanksgiving! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Recipes, Vegan Tagged With: , , , , , , , , , ,

Pumpkin Custard (Gluten-Free, Dairy-Free, Refined Sugar-Free)

November 16, 2011 By 19 Comments

You may have not yet noticed…but I am a lover of all things pumpkin.

Pumpkin dip, pumpkin with caramel, pumpkin pie….give me some pumpkin candles, pumpkin cookies and pumpkin muffins (gluten-free, dairy-free of course), and I’m a happy girl.

With so many holiday events going on, I knew it was high time for me to find a pumpkin recipe that is simple enough to go together quickly, yet big enough to serve a crowd.

Still…when I was invited to the Food Network Communal Table: Thanksgiving Edition; I wasn’t quite certain what to bring.

I make a mean cranberry sauce, and my dairy-free eggnog is always a hit, then again, I could always put a new twist into my favorite fudge recipes.

Even so, my mind kept returning to my beloved pumpkin and I knew I simply must find a way to create a dish worthy of such an event.

This Pumpkin Custard is not your typical pumpkin dessert…lighter in flavor than most pumpkin pie fillings, free of refined sugar and dairy, topped with a ‘sugar crust’ reminiscent of crème brulee… this recipe goes together easily yet is large enough to satisfy a crowd and gourmet enough to deserve a place on the communal table.

I hope you find many reasons to fill your holiday table with lovely dishes such as these…more importantly though, I pray you find the love, laughter and friendship you so openly deserve throughout the season.

Happy Holidays

Pumpkin Custard (Dairy-Free, Gluten-Free, Refined Sugar-Free)

4 eggs, beaten

3 ½ c Pumpkin Puree (cooked fresh or pure canned pumpkin)

2 c Palm Sugar, divided

1 can (13.65 oz) Full-Fat Coconut Milk

1 Tbs Vanilla

2 tsp Cinnamon

2 tsp Sea Salt

 

Pre-heat oven to 425f.  In large bowl, beat together eggs.  Slowly add in pumpkin, 1 ½ c palm sugar, coconut milk, salt, cinnamon, and vanilla. Pour mixture in large (2.5L) casserole dish, spreading evenly.  Sprinkle remaining ½ c palm sugar on top of the mixture.  Cook at 425f for 80-90 minutes or until knife, when entered, comes out clean.

Remove from heat and cool completely.  Serve cold.

Makes 8-10 servings.

Now pull up your favorite holiday chair, get your platter ready and enjoy the feast these Food Network bloggers have prepared just for you! xoxo

Cocktails, Appetizers, Soups and Salads:

Sweet Life Bake: Pumpkin Margarita

Easy Peasy Organic: Thanksgiving Ginger Cocktail

Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto

Mooshu Jenne: Green Salad

Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad

Jones is Hungry: Roasted Vegetable Salad

Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe

From My Corner of Saratoga: Curried Pumpkin Soup

Mains:

CIA Dropout: Turkey and Stuffles Roulades With Squash Mash

FN Dish: Alton Brown’s Good Eats Roast Turkey

My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Sides:

Cafe Terra Blog: Cranberry Pumpkin Stuffing

Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes

Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing

The Sensitive Epicure: Oyster Dressing and Gravy

Daily*Dishin: Make-Ahead Mashed Potatoes Supreme

What’s Gaby Cooking: Rustic Herb Skillet Stuffing

Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes

Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing

The Cultural Dish: Cranberry Sauce

Desserts:

I Am Baker: Pumpkin Cake

Heather Christo: Pumpkin Vanilla Ice Cream Pie

And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)

Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans

Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie

Daydreamer Desserts: Cuban Diplomatic Pudding

Thursday Night Dinner: Red Wine Chocolate Cake

Napa Farmhouse 1885: Caramel Apple Pie

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: , , , , , , , , , , , ,

Creamy Pumpkin Fruit Dip

October 26, 2011 By 19 Comments

With less than a week before All Hallows’ Eve, stores are brimming with orange globes waiting to be carved into some magical piece of artistry.

When it comes to pumpkins though, why limit yourself to the simple orange, jack-o-lantern variety?


Beautiful yellows, greens and white await.

And not only are these lovely additions perfect for your pumpkin carving creativity, they are filled with glorious, vivid pulp that is often sweeter and easier to work with than the more traditional variety.

For this recipe, I chose to work with a beautifully light-green pumpkin I picked up at my local Farmer’s Market.

Inside you will find very sweet and vibrantly orange flesh, reminiscent of carrots and sweet potatoes.

Truly, this is a perfect choice for a raw recipe.

After having successfully debuted my Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pie, in a Jar with rave review, I knew I wanted something equally good, but surprisingly different.

This Creamy Pumpkin Fruit Dip is the perfect companion for those lovely organic apples lining the shelves, delightfully decadent with pears, and pleasantly perfect with pineapple.

I have found that this dip actually grows sweeter in time, two to three days seeming to be the best timeframe to share with friends and family.

Prepare this tonight; you will have a perfectly delicious and delightfully different dish for your Halloween celebration.

Happy Halloween!

xoxo

Creamy Pumpkin Fruit Dip

1 c Firmly Packed Raw Pumpkin

1 c Raw Cashews, soaked 3+ hours

8 Whole Dates

½ Tbs Ground Cinnamon

1 tsp ground ginger

½ tsp ground cloves

½ tsp salt

15 drops Vanilla Crème Liquid Stevia

 

Place all ingredients in high-speed blender, in the order  listed.  With a Vita-mix, begin on  Variable 1 and quickly turn to Variable 10.  Tamper as needed.  Continue to process until mix is very smooth.

Serve with sliced, raw fruit.

Makes 4-6 servings

Be sure to visit these other tantalizing treats from this week’s Food Network Fall Fest:

What’s Gaby Cooking: Pumpkin Chocolate Chip Bars

The Cultural Dish: Pumpkin Waffles

Cooking With Elise: Pumpkin Chip Scones

CIA Dropout: Pumpkin Panna Cotta With Gingerbread

Haute Apple Pie Girls: Pumpkin Bread Parfait

I Am Mommy: Pumpkin Pancakes

Dishin and Dishes: Maple Pumpkin Creme Brulee

Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel

Napa Farmhouse 1885: Pumpkin Pizza

Daydreamer Desserts: Pumpkin Fattigman

From My Corner of Saratoga: Baking Pie In The Pumpkin

FN Dish: The Ultimate Pumpkin Soup

Cooking Channel: Pumpkin Risotto

The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows

Daily*Dishin: Pumpkin Praline Cheesecake

ZaikaZabardast: Pumpkin Jalebi

Mooshu Jenne: Pumpkin Nutella Bread

Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , ,

Guest Post for Dixie Chik Cooks…Sugar-Free Raw Vegan Pumpkin Pie in a Jar

October 23, 2011 By 4 Comments

When my friend Shea asked if I would be interested in doing a guest-post on her site, I was extremely honored and a bit intimidated.

Anyone who followed our Ingredient Challenge Monday posts knows that, because of medical reasons, I live a gluten-free and dairy-free lifestyle, and Shea does not.

So how am I to create something worthy of my lovely friend’s page that will meet the needs of her readers, but still be safe for my household as well?

Luckily, fall is full of flavorful inspiration.

Right about now, children are sleeping with dreams of gummy bears and Hershey bars running through their heads.  Stores are brimming over with beautiful orange globes waiting for your creative nature to kick in.

And the air is quickly growing chill.

October is a great time to perfect holiday dishes and simply have fun with new flavors that are only available this time of the year.

These Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pies in a Jar are not just handy, they are delicious and nutritious.  The sweet caramel coupled with the smooth pumpkin filling; add in the slightest crunch of pecan, mmmmmmm heaven.

Best of all?  Because there is absolutely no cooking involved, it will take you no-time to turn those left-over pumpkin carvings into a decadent dish your family will want to enjoy time and time again.

Before I go into the recipe, let me say just a couple of things…

#1. As much as I would love to take credit for the overwhelmingly delicious caramel that tops this beautiful dessert, I must give credit to the ingenious recipe for Raw Snicker Bars
from VGAN JAR.

I had struggled to find the perfect, no-fail way to top the pumpkin pie portion of this recipe…something that was as easily portable and the perfect complement to this dessert, this
caramel certainly fit the bill.

#2. Why a jar? Well, I wanted something that was portable.  I like to surprise my kids with a dessert in their school lunch every now and then, especially when I can make that dessert jam packed with nutrition. They’re happy, I’m happy. We all win…

Really though, my family and I are looking at the possibility of going camping this Thanksgiving. In preparation, I am doing all I can to create the classic foods of this annual feast in a way that will be easy to bring with us, keeping my campfire labor to a minimum but our overall enjoyment to a maximum.

Expect to see at least one or two more jar-type desserts from me in the near future over at And Love it, Too!

#3. I like to use my blue canning funnel to pour each layer in…this makes the filling process much easier and keeps the mess to a minimum.  Yay!

#4. If you don’t want to use a jar, this recipe will fill a 9-inch deep dish pie pan quite nicely.

Without further adieu, I present this dish crafted just for you.

xoxo

Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pie, in a Jar

Crust:

2c Blanched Almond Flour

1 Tbs Cinnamon

4 Tbs Coconut Oil, melted over low heat

 

Filling:

4c Raw Pumpkin, cubed

1-Large Ripe Avocado, peeled and seed removed

2c Pitted Dates

2 Tbs Coconut Oil, melted over low heat

3 tsp Ground Cinnamon

1 tsp Sea Salt

1 tsp Ground Ginger

½ tsp Ground Cloves

 

Topping:

16 Dates, soaked in water for at least 1 hour

½ c Agave Nectar

2 Tbs Coconut Oil

4 Tbs Water

½ c Crushed Pecans

8-12oz Jelly Jars with lids

In large mixing bowl, mix together the blanched almond flour and cinnamon.  Slowly add in the coconut oil, using a fork to combine, stopping when the dough resembles cookie crumbs.  Press ¼ c of crust mixture into each jar. Set aside.

In high-speed blender, add in pumpkin, avocado, dates, ginger, cloves, sea salt and coconut oil. For Vitamix, begin on Variable 1 and quickly increase to Variable 10. Tamper as needed.  Allow to blend until mixture is completely smooth.  Pour approximately ½ c into each jar. Set aside.

Clean your high-speed blender before moving on to the next step.

Blend soaked dates, agave nectar, coconut oil and water, on high until completely smooth, approximately 2 minutes.  Add about 1 Tbs to each jar.  Top with crushed pecans.

Refrigerate until ready to serve.

Serves 8

May this holiday season be filled with joy, laughter and lots of great food.

Thank you for this opportunity, Shea!

xoxo

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