Posts tagged ‘dessert’
I forget how much I LOVE summer! Sunny mornings and brisk afternoon showers…the grass is bright green and flowers are in full bloom. I sleep with my windows open, and I wake up to the sun peaking in my window and sound of birds chirping…so flippin’ cool. Does that almost sound like an opening to a Disney movie?! Let’s not forget all the fresh produce as well – juicy melons, spicy crisp radishes, sweet cherries and loads of zucchini just to name a few – YUM.
I have really been craving fresh foods and cold, refreshing dishes, especially after sitting out in the sun to soak up some Vitamin D for a bit. I’ve also recently discovered my love of frozen figs…yep, frozen ones. They were selling a huge bag of organic green figs at Costco, and I’ve had them stashed in the freezer for a couple months since limiting my fruit intake on my elimination diet. I was craving something sweet and cold the other night, and I thought I’d give these a try on my stomach. Tummy approved and WOW, are they delicious!
I let a couple figs sit out on the counter for a few minutes, then nibbled at a frozen one…a little bite of heaven! Ever since, I’ve been incorporating them in a variety of recipes (and trying to eat them in moderation as I am reintroducing fruits). First up, this frosty fig and vanilla smoothie is one of my favorites…I’ve had it for dessert a couple times too! This smoothie is perfect as an afternoon pick-me-up or a quick breakfast to start your day with loads of energy :)
Frosty Vanilla Fig Smoothie
Grain-free, Gluten-free, Paleo & AIP-friendly, Nut-free, Vegan, Dairy-free, Soy-free, Refined Sugar Free, Nightshade-free
1 cup coconut milk (I used from a can, but any milk would work based on preference/allergy)
1/4 tsp pure vanilla extract (alcohol free for AIP) or vanilla powder
a couple shakes of ground cinnamon
2-3 medium green figs, frozen and rough chopped (can use other color and varieties)
*If you’re sensitive to sugars, add 1/4 avocado for creaminess and use 1-2 figs, but will be less sweet
handful of leafy greens (baby spinach, chard, kale)
1/2 cup of frozen banana, your favorite berry or mango for a different flavor
1. Add ingredients in order as they are listed to a high-powered blender (such as a Vitamix). Blend on high until smooth.
Notes: If you do not have a high-powered blender, you might need to let your figs de-frost for 15 minutes or so and chop them smaller OR add more liquid.
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 is so versatile…whether it’s used in hummus, drizzled 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 :)
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
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)
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.
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!
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!
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 (lightly adapted from Life on Food)
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
For other recipes from this month’s reveal, please click the link below!
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?
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!
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!
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
1 Tbsp lemon juice
- In a saucepan, heat milk until it bubbles slightly. Remove from heat. Stir milk into beaten eggs slightly.
- 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.
- In a mixing bowl, coconut sugar/brown sugar, and lemon juice. Mix well. Stir into chilled ice cream mixture.
- 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
- Without an ice cream maker, stir in raspberries and chocolate chips/chunks/nibs and use David Lebowitz’s instructions:
- Prepare your ice cream according to recipe. Chill it over an ice bath.
- Put ice cream in a deep, freezer safe container and put in freezer.
- Check it after 45 minutes. Break up any frozen sections. Beat it up good.
- Return to freezer. Check to check about every 30 minutes, breaking up the ice. Use a hand mixer if needed.
- 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.
For other recipes in this month’s reveal, click below!