Tag Archives: cinnamon

Apple, Whipped Cream and Cinnamon Almond Parfait

This is a traditional Norwegian dish called “Tilslorte Brudepiker”. The literal translation is “veiled bridesmaids”. Sound lovely? It is! It is a beautiful dessert but surprisingly simple.. layers of apple sauce, cream and toasted almond meal with sugar and cinnamon. It’s one of those dishes you remember forever..

The recipe usually calls for toasted breadcrumbs or cookie crumbs but as mentioned I used almond meal, a little sugar and cinnamon, and it was perfect! Using different shaped glasses (flutes, punch, or even a large glass serving bowl), you can have a lot of fun with the presentation. Enjoy!

norwegian apple trifle blog (4) norwegian apple trifle blog (3) norwegian apple trifle blog (2) norwegian apple trifle blog (1)

Ingredients

Apple sauce, unsweetened)
Cream (you can whip it yourself with some vanilla and sugar or just get a can of whipping cream like I do for super short cut!)
1/2 cup almond meal
1 Tbsp butter
1 Tbsp sugar
1-tsps cinnamon

Directions

In a skillet melt butter on low and add almond meal and sugar and cinnamon, stir constantly and do not let burn or get too toasty! You just want slightly toasted almond meal and to melt and crystalize the sugar a bit so that you get a crunchy topping.
In clear glasses (for individual servings) or in a large glass bowl (for group serving) layer applesauce, whipped cream, and almond mixture two or three times.. ending with a topping of the almond mixture.
Serve immediately.
Enjoy!

dit-elle-Esther

Spiced Coffee

Leave a reply

Twas the night before Christmas and all through the house
Not a creature was stirring, except for mommy wrapping presents..!
And she needed some coffee!

Not really. But maybe. It certainly will be a good Christmas breakfast drink tomorrow morning. Coffee, spices, hot milk and some optional whipped cream on top. This is delicious. Enjoy!

spiced coffee blog (3) spiced coffee blog (2) spiced coffee blog (1)

Ingredients

1/2 cup fresh ground coffee
2 tsp ground cardamom
1 Tbsp honey
1 tsp cinnamon
1/2 tsp nutmeg
1-2 cups milk (cows, almond, coconut, or other)

Directions

In a coffee filter, add coffee, cardamom, honey, cinnamon and nutmeg
Mix gently to combine
Add water to coffeemaker and brew
Heat milk until just steaming
Pour coffee into mug and top with desired amount of milk
Optionally serve with some fresh whipped cream and a dusting of cinnamon and a cinnamon stick
Cheers and Merry Christmas, happy holidays!

dit-elle-Esther

Chia Seed Pudding Cups

5 Replies

Chia Seed Pudding Cups are super easy to make and a tasty and healthy paleo snack! You mix chia seeds into a cup of coconut milk, add some flavor and toppings, refrigerate for a few hours and voila! 🙂 No baking, no cooking, no fuss!

Ingredients (1 serving)

1 cup coconut milk
1 Tbsp chia seeds
Flavor/topping of choice (pick one or make up your own combo!) 🙂
- 1/2 tsp almond essence + chopped almonds
- 1/4 tsp ground cardamom or cardamom seeds (open the pod)
- 1/2 tsp vanilla essence + fresh berries (I used red currants)
- 1/2 tsp ground cinnamon + cinnamon sticks

Directions

Mix the coconut milk, chia seeds and flavor well
Pour into serving cup
Cover and refrigerate for a few hours or up to a couple of days
Serve and enjoy

Coconut Rice Pudding with Mango

2 Replies

This is great as a chilled summer dessert! Creamy rice pudding, sweetened naturally by milk and cinnamon, topped with chopped mango – a delicious balance of tart and sweet. The dish draws on Indian and Scandinavian flavors, where both cardamom, cinnamon and rice are staple ingredients in a variety of dishes.

Ingredients

6 cups whole milk (or coconut milk if you prefer)
1/3 cup uncooked basmati rice
1/2 cup full fat coconut milk
1/2 tsp ground cardamom
1/2 tsp ground cinnamon + more for garnish
2 cups chopped peeled mango (about 2 large mangos)

Directions

Combine whole milk and rice in large saucepan over medium heat and bring to a boil, stirring constantly.
Reduce heat and gently boil for 40 minutes or until mixture thickens
Stir in coconut milk, cardamom and cinnamon and cook for 5 minutes, stirring constantly
Spoon~1/2 cup servings into dessert bowls (makes 8 servings)
Top with chopped mango and a sprinkle of cinnamon

Paleo Cinnamon Coffee Cake

1 Reply

Paleo coffee cake? This is gluten and grain free and made with high protein almond meal. It turned out fluffy and perfect and the kids loved it as well. I am working on a version with apples that I will post later. 🙂

The flowers shown are from my Dogwood tree. Not edible, but they are a gorgeous rosy pink.

Ingredients

Cake

2 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup coconut oil
½ cup honey or maple syrup
3 large eggs

Topping

¼ cup coconut oil, melted
¼ cup coconut sugar (or maple syrup again works great)
2 tablespoons ground cinnamon
½ cup sliced almonds (optional)

Directions

Grease a 9-inch round baking dish with coconut oil and dust with almond flour
In a food processor , combine almond flour, salt, and baking soda
Pulse in coconut oil, honey, and eggs
Spread the batter into prepared baking dish
To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl
Brush topping over cake batter
Bake at 350° for 25 to 35 minutes
Cool and serve

Thanks and inspired by Elana’s Pantry

Baked Apples with Vanilla Sauce

2 Replies

Totally delicious melding of flavors: the tartness of baked apples, cinnamon, raisins and toasted almonds.. topped with a sweet and creamy vanilla sauce.. It’s a classic Scandinavian dessert. Comfort food for winter is what I call it! 🙂

Baked apples

4 apples (Granny Smith work great) – cored
1/3 cup roughly chopped almonds
1/3 cup raisins or dried currants
1 tsp cinnamon
water

Directions

Core your apples carefully with a pairing knife
Toss raisins, almonds and cinnamon
Place apples upright in glass baking dish and fill each center with nut/raisin mixture
Any leftover nut/raisin mixture can be tossed into the bottom of the baking dish
Pour a little water into the baking dish
Cover with foil and bake @350 for 45 minutes or until knife inserts easily into apple

Vanilla Sauce

2 cups milk
2 tsp vanilla or 1 vanilla pod
4 egg yolks
2 Tbsp agave syrup or other sweetener
1 Tbsp tapioca or other starch (whisked with some water)

Directions

Put all ingredients (including vanilla pod if you are using that, but excluding vanilla essence) in a pot and bring to light boil while stirring to avoid clumps
Remove from heat and add vanilla essence (if you are using that)
Cool a bit and ladle on to baked apples
Delicious hot or cold! 🙂

Mexican Hot Chocolate

1 Reply

Merry Merry Christmas everyone!

Feeling chilly? Need a drink after playing in the snow? This Mexican Hot Chocolate will warm you right up! A delicious blend of spices including ginger and cayenne make this a wonderful steamy drink for a cold winter day.

Ingredients (1 serving)

2 tsps cocoa
1/2 tsp cinnamon
1/4 tsp ginger
cayenne to taste (I use about 1/8 tsp, but I like it spicy!)
1 Tbsp agave syrup or honey
1/4 cup water
1 cup milk (or coconut milk)
Half ‘n’ half or cream to taste

Directions

Mix dry ingredients in a cup
Add agave and water
Microwave on high for 20 seconds
Stir till well blended, add milk and return to the microwave for another minute or until hot
Add some whipped cream (optional)

Apple Tartlets

Leave a reply

It’s definitely apple season! Pick a favorite cooking apple (Granny Smith apples are wonderful), make this easy crust, and voila – easy paleo dessert. Add a scoop of vanilla ice cream for some totally-non-paleo goodness! 🙂

The recipe calls for apple juice – this is the only sweetener. I thought the apples might be too tart – but they are perfect. Even without the ice cream, this is a yummy dessert!

These Upside Down Apple Tartlets are inspired from Elana’s Pantry (with some minor modifications).

Crust

2 cups blanched almond flour
dash sea salt
¼ cup coconut oil, at room temperature
1/2 tsp vanilla essence

Filling

6 large apples, peeled, cored and sliced, and cut into ¼-inch slices (I like Granny Smith Apples for baking)
1 cup apple juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons arrowroot powder (What’s arrowroot? That’s what I said! It’s a natural thickener – a starch extracted from arrowroot. Read more on Wikipedia.)
1 tablespoon ground cinnamon

Directions

Preheat oven to 350° and place eight 1-cup wide mouth Mason jars on a large baking sheet (you could also make one large pie/tart if you prefer – just use an ~8″ round or square baking dish and crumble or lay the crust on top)
To make the crust, pulse together almond flour and salt in a food processor, then add coconut oil and vanilla and pulse until the mixture forms a ball
Transfer dough to a piece of parchment paper and place in freezer for 20 minutes
To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine
Transfer apples to Mason jars so that each one is overfull and divide remaining juice from the bottom of the bowl between the jars
Remove dough from freezer, place between 2 pieces of parchment paper generously dusted with almond flour and roll out to about ¼-inch thick and remove top sheet of parchment
Use top of a wide-mouth Mason jar to cut out 8 circles of dough
Place one on top of each apple-filled Mason jar
Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
Serve the tartlets hot out of the oven with coconut whipped cream or ice cream 🙂

Cinnamon Rolls

Leave a reply

These are the real deal. Doughy, sweet and fragrant Cinnamon rolls!

Making cinnamon buns is an art and science! There are many variations. Here is a basic recipe – non-paleo and definitely not gluten free.. but you could totally substitute the flour with some GF flour.. I’m still experimenting and will be posting this recipe again! 🙂

Ingredients

1 packet (2.5 tsp) dry yeast
1.5 cups milk (cows milk or almond milk)
stick (1/2 c. butter)
1/4 cup sugar
1-2 tsp cardamom
dash of cinnamon
flour (3-4 cups?)
Topping: 1-2 Tablespoons melted butter, cinnamon, sugar

Directions

Melt butter in warm milk and add sugar – cool it off so that it is just warm (not hot! this is very important so the yeast doesn’t die)
Add yeast and stir until dissolved, add cinnamon/cardamom
If using a Kitchen Aid mixer, use the dough hook, and start adding the flour until it is well blended. I do not measure the flour, I just add it while watching the dough until it forms an elastic round mass. Make sure you don’t add too much flour at once or the dough can become tough.
Let rise in a warm place with a towel over bowl for an hour or so
Punch down and roll out, making a large flat pancake
Brush with butter, sprinkle cinnamon and sugar evenly
Roll up the dough, starting at one end until you have a long sausage shape
Cut 1″ thick slices and lay flat on greased or baking-paper covered cookie sheet
Let rise for 30-60 min
Bake at 350* for 15 minutes or until edges of buns are golden

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: