Posts tagged ‘dessert’

Double Sesame Cookies

I’ve always been a big fan of nut butters but SEED butter is something I’ve really been loving on lately. I can’t get enough sunflower seeds, sesame seeds, tahini and hemp seeds being sprinkled or drizzled on all types of sweet and savory dishes.

tahini cookies

Tahini is so versatile…whether it’s used in hummusdrizzled as a sauce, added to bread, used as a base for this ice cream flavor or featured in these cookies. Little bitty sesame seeds add a fun texture and nutty undertones to recipes and these two-bite treats are no exception! These cookies aren’t as sweet as if you used peanut or almond butter; tahini has a stronger flavor that’s both intriguing and addicting in my opinion.

These cookies came about when I was hankering for a treat…I was running low on time and I was craving something baked. No-fuss cookies that can be ready for devouring in less than 20 minutes…sign me up :) 
tahini cookies3

Flourless Double Sesame Cookies (slightly adapted from my Chunky Monkey Chip Cookies)
Grain-free, Gluten-free, Nut-Free, Soy-free, Paleo-friendly, Refined Sugar-Free, Easy, Quick

Ingredients

1 cup of tahini* (sesame seed butter – make sure its a thick)
3/4 cup -1 cup of granulated sweetener**
1 egg, well beaten
pinch of sea salt (omit if your tahini is salted)
1 tsp baking soda
1/2 tsp gluten free vanilla extract
1/4 cup sesame seeds (white, black or a combo)

Directions

1. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
2. In a medium size bowl, add tahini, sweetener, egg, baking soda, vanilla and stir well to combine until forms a dough.
3. Form dough balls (I use a tablespoon), roll into sesame seeds and place onto lined cookie sheet.
4. Bake for 9-11 minutes until golden brown – ovens vary so keep an eye on them – then let cool completely before moving (they break apart easily when warm) and enjoy!

*Make sure your tahini isn’t really runny or you won’t be able to form balls of dough. This is especially important if you are using a liquid sweetener!
**I used coconut palm sugar, and if yours is really coarse, pulse for a few seconds in a blender to break up slightly (mine was really clumpy). You could also use Sucanat, brown sugar, or could even try xylitol for sugar-free (please report back with those results!) If you prefer using honey or agave, substitute the granulated sweetener for 1/2-2/3 cup of liquid sweetener.

tahini cookies2

May 1, 2015 at 3:58 pm Leave a comment

Toasted Coconut Ice Cream (SRC)

I’m all about frozen desserts. Anytime of the year you can bet I’ll have something sweet in my freezer, and this toasted coconut ice cream might just be the next staple!

toasted coconut ice cream bowl

Not overly sweet, but thick and creamy, this toasted coconut ice cream is scrumptious on it’s own yet compliments add-ins or toppings as well.Are you a fan of Almond joy or Mounds candy bar flavors? Stir in or top with chocolate chips and toasted slivered almonds…or you prefer a more fruity, tropical route, crushed pineapple or diced mango and a splash of rum makes for a sophisticated treat. It’s allergen-friendly too: free of egg, dairy, nuts, gluten, soy, grains, refined sugars and it’s vegan, so even sensitive tummies can enjoy this dessert! toasted coconut ice cream scoop1

This recipe was lightly adapted from Emily’s Toasted Coconut Ice Cream from Life on Food. I was assigned Emily’s blog for this month’s Secret Recipe Club reveal and loved searching through her site! Emily shares a love of food and the importance of family meals like me, plus she has adorable baby photos that will make you smile while you look through tons of recipes that will make you hungry. While I ultimately chose ice cream, I also had my eye on her Salmon Burgers with Carrot Slaw, Blueberry Cornmeal Pancakes, Sweet Potato Gnocchi and Corn Risotto Stuffed Peppers…all of which I will be trying soon :)

I made a few little swaps based on preferences and what I had in the kitchen. I used two cans of full-fat coconut milk instead of one light and one regular; I don’t mind the extra fat since it creates a really smooth base for this ice cream. Also, I used coconut palm sugar in place of white sugar, I really wanted to play up the coconut trifecta :) I wound up adding a pinch of sea salt, it’s habit but feel free to leave this out if preferred.  I wound up saving a couple tablespoons of the toasted coconut for garnish, but you can toss it all into the base like Emily if you want.

toasted coconut ice cream bowl2

Toasted Coconut Ice Cream (lightly adapted from Life on Food)

Ingredients
2 (13.5 ounce) can full-fat coconut milk (OR 1 can light coconut milk and 1 full-fat)
1/2 – 3/4 tsp vanilla extract
1/2 cup coconut palm sugar (or granulated sugar)*
1/2 cup unsweetened and shredded coconut
pinch of sea salt

Instructions
1. Place the coconut milk, sweetener and vanilla in a blender and blend until smooth. Transfer to a bowl and refrigerate until chilled, about two hours.
2. Place shredded coconut on a cookie sheet and toast in a preheated 350 degree oven for about 5 minutes. Be sure to watch closely, coconut toasts quickly. Cool and set aside.
3. When you are ready to make the ice cream, stir in 6 tablespoons of the toasted coconut with the coconut milk mixture. Set aside two tablespoons for garnish.
4. Process mixture in an ice cream maker according to manufacturer’s instructions then transfer to a container with a lid and freeze until firm, about 2 hours more. Scoop, sprinkle with toasted coconut and enjoy!
*This ice cream isn’t crazy sweet, so you like your desserts a little sweeter, bump up the sweetener to your liking. Taste the base before you chill it. You want it a bit sweeter than you like your ice cream, since the freezing process dulls the sweetness a bit. I am sure agave, another liquid sweetener or even date paste could be substituted for the sugar if you’d like!

toasted coconut ice cream bowl close

For other recipes from this month’s reveal, please click the link below!

April 26, 2015 at 10:00 pm 15 comments

Raspberry Brown Sugar Chocolate Chip Ice Cream (SRC)

Spring fever…yep, I definitely have it! To help it along, I thought ice cream might do the trick? This refreshing raspberry chocolate chip ice cream helped transport me right to sunny days and warmer weather. It might be warm where you are but the chilly rain has been holding on here in Montana. While I can’t change the weather, I can change my mindset…and I’ll start with food :) Seems like a decent place to start. Is anyone with me?
brown sugar rasp choc ice cream 1

Erin over at Table for Seven was the inspiration for this scrumptious recipe! I was assigned her blog for the Secret Recipe Club this month and I so enjoyed spending hours going through post after post, and I was having a difficult time picking just one thing to make! I came close to making her Pineapple Meatloaf, Baked French Toast and Mexican Stuffed Shells but my sweet tooth won out (again) when I ultimately chose her Raspberry Brown Sugar Chocolate Ice Cream. I had a great excuse to break out my ice cream maker, thank you Erin!
brown sugar rasp choc ice cream 2

I tweaked the recipe a bit to make it dairy-free by substituting the milk and whipping cream with 3 cups of full-fat canned coconut milk. I used 3/4 cup of the mini Enjoy Life chocolate chips and opted for coconut palm sugar instead of brown sugar since that’s what I had on hand. I had an ice cream maker so I used that method instead, but Erin gives an option for making this recipe without one that is equally as delicious. Chocolate + fresh raspberry + a creamy ice cream base…this hit the spot! 
brown sugar rasp choc ice cream scoop

Raspberry Brown Sugar and Chocolate Ice Cream (adapted from Our Table for Seven)
Gluten-free, Grain-free, Paleo-Friendly, Dairy-free, Soy-free, Nut-free, Vegetarian, Refined Sugar Free

Ingredients
3 cups coconut milk from a can*(I used full-fat for a richer ice cream)
3 eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup packed coconut sugar, sucanat or brown sugar (I used coconut sugar pulsed in a Magic Bullet to make it fine)
1 cup fresh raspberries, chopped
3/4 – 1 cup chocolate chips (I used mini Enjoy Life chips), can use cacao nibs or sugar free chocolate chopped into chunks if desired
1 Tbsp lemon juice
Directions
  1. In a saucepan, heat milk until it bubbles slightly.  Remove from heat.  Stir milk into beaten eggs slightly.
  2. Return to saucepan.  Cook and stir for approx 2 minutes or until heated. Remove from heat. Let it cool.  Cover and chill for 30 minutes.
  3. In a mixing bowl, coconut sugar/brown sugar, and lemon juice.  Mix well.  Stir into chilled ice cream mixture.
  4. For ice cream maker: Follow ice cream maker’s instructions and towards the end, stir in raspberries and chocolate chips/chunks/nibs after churning OR
  5. Without an ice cream maker, stir in raspberries and chocolate chips/chunks/nibs and use David Lebowitz’s instructions:
    David’s instructions:
    1. Prepare your ice cream according to recipe. Chill it over an ice bath.
    2.  Put ice cream in a deep, freezer safe container and put in freezer.
    3. Check it after 45 minutes.  Break up any frozen sections.  Beat it up good.
    4. Return to freezer. Check to check about every 30 minutes, breaking up the ice. Use a hand mixer if needed.
    5. After about 2-3 hours, you have ice cream.

*If you can have dairy, feel free to use 1 1/2 cups milk and 1 1/2 cups heavy whipping cream instead of the canned coconut milk.

brown sugar rasp choc ice cream bite

For other recipes in this month’s reveal, click below!

April 27, 2014 at 10:00 pm 11 comments

Chewy Trail Mix Breakfast Cookies – SRC (Oil-free, Vegan)

Where the last two months have gone, I couldn’t tell you…I blinked and it was 2014! That being said, Happy Holidays, Merry Christmas and Happy New Year all in one to you lovely readers!

trail mix cookies srcWhat better way to jumpstart this new year than with cookies? Easy, peasy one-bowl cookies that are good for you. They aren’t your traditional buttery cookies with a crisp edge and a gooey middle. Nope, these are light two or three-bite goodies that can triple as a light snack, healthy portable breakfast or a sweet ending to a meal when your sweet tooth hits. I’d say they are a mix between banana bread, baked oatmeal and a granola bar all in one?

trail mix cookies src1These delicious oaty bites were lightly adapted from Nicole’s Trail Mix Cookies over at Colie’s Kitchen. I was thrilled to be assigned her blog this month for the first Secret Recipe Club reveal of the new year! As Nicole phrases it, her site “isn’t necessary a recipe blog, but a blog based on the views from my side of the world, or my side of the table so to speak.” I have a few more recipes I can’t wait to try, such as her Parmesan Meatloaf Muffins, Shrimp Etouffee, and Serendipity’s Frozen Hot Chocolate…yum!

I didn’t alter much; I used gluten-free oats, added a bit of flaxseed meal to the dough and decreased the milk by 1 tablespoon. I upped the “add-ins” and used a combo of both fruit and nuts for added texture and flavor. I’ll be making these again and experimenting with different combinations…these were SO easy and delicious!

trail mix cookies src2Chewy Trail Mix Breakfast Cookies (lightly adapted from Colie’s Kitchen)
Gluten-free, Egg-free, Vegan, Nut-free Option, Oil-free, Soy-free, Fruit-Sweetened

Ingredients:
 3 medium ripe bananas mashed (feel free to mash in the stand mixer bowl before adding ingredients)
1/3 cup unsweetened apple sauce (or unsweetened with cinnamon)
2 cups of gluten free old fashioned oats (Not minute oats)
2 tbsp flaxseed meal, optional (or chia seed)
3 Tbsp non-dairy milk such almond, coconut, rice milk, etc
1/3 cup pecans (chopped or slivered almonds, peanuts, hazelnuts etc OR chocolate chips or coconut for nut free)
1/3 cup juice sweetened dried cranberries (or other dried fruit – cherries, raisins, apricots, dates)
1 tsp. vanilla extract (or almond, coconut, rum)
1 tsp. cinnamon (pumpkin spice)
4 tbsp. coconut flakes, optional
2-3 packs stevia (if desired taste the batter first)
Directions
 1.Mix all ingredients together in a stand mixer. Let sit for 10 minutes. (Batter will look wet, this is okay.)
2. Preheat the oven to 350F and line a cookie sheet(s) with parchment paper, silpat mat or lightly grease.
2. Scoop out dough into two tablespoon cookie scoops.
3. Bake for 15-20 minutes or until lightly golden. Let cool for 5-10 minutes before removing, otherwise they might fall apart.

Number of Servings: 20 cookies

trail mix cookies src3For other recipes in today’s reveal, please click below!

January 26, 2014 at 10:00 pm 13 comments

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