Tag Archives: fruit

Strawberry Coconut Bonbons (nut free)

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I recently posted the Dark Chocolate Peppermint Bonbons and the Raspberry Coconut Bonbons. Both were big hits, but I wanted to make a nut-free variation of those super yummy bonbons. Because these don’t have the cashew nut as a base, and more water, they freeze harder. Simply remove from freezer a while before serving and let them soften a bit.

You can use strawberries, raspberries or another berry or fruit as desired. Adding a small chunk of cooked beet adds a great deeper pink color but does not taint the taste! I promise.. tried and tested and kid approved!

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Ingredients

  • 1 cup coconut cream (full fat, unsweetened, comes in cans)
  • 1 cup raspberries or other berry
  • 1-2 Tbsp agave syrup
  • 1 tsp vanilla

Directions

  • Blend everything on high for about a minute, or until really smooth.
  • Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
  • Remove patties from the molds and place into container and return to freezer.
  • They will keep in a covered container in the freezer for 2-3 weeks.

dit-elle-Esther

Baked Apples with Vanilla Sauce

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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! 🙂

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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! 🙂

dit-elle-Esther

Apples & Toffee Caramel Dip

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Go Seahawks!!!!!!!!!! I’m reposting this as an awesome super bowl game day snack. Totally unhealthy, totally delicious. Super easy to make. Enjoy!

This dip pairs especially well with Honeycrisp (or a tarter) apple!

Blog apples caramel dip

Ingredients

  • 1 brick cream cheese
  • 1/4 c. brown sugar
  • 1/4 c. white sugar
  • 2 tsp. vanilla
  • 1 bag toffee chips (like Heath toffee bits)

Mix first four ingredients well and fold in chips. Let chill for at least an hour. This makes very well a day in advance.

Honeycrisp apples are amazing with this dip!

dit-elle-Esther

Paleo Apple Crisp

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I was inspired by Lauren’s recent Apple Pie post and wanted to make a gluten free and paleo version!

This is a delicious paleo version of a classic apple crisp. Instead of flour and oats, you use almond meal which pairs beautifully with the apples. So yummy topped with some cold coconut milk.

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Ingredients

  • 2 cups blanched almond flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup coconut oil or butter (melted)
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • 6 large apples, peeled and diced (I like Granny Smith apples)

Instructions

  • In a large bowl, combine almond flour, cinnamon and nutmeg
  • In a smaller bowl, combine oil, honey and vanilla
  • Stir wet ingredients into dry
  • Place apples in a glass baking dish
  • Crumble topping over the apples
  • Cover with tinfoil and bake at 350° for 50 minutes on low rack
  • When apples are soft and their juices bubble, remove cover and bake 10 more minutes to turn golden brown
  • Serve warm with coconut milk

Inspired and modified: http://cavemanstrong.com/2010/09/apple-crisp/

dit-elle-Esther

Apple Tartlets

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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).

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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

  1. 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)
  2. 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
  3. Transfer dough to a piece of parchment paper and place in freezer for 20 minutes
  4. To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine
  5. Transfer apples to Mason jars so that each one is overfull and divide remaining juice from the bottom of the bowl between the jars
  6. 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
  7. Use top of a wide-mouth Mason jar to cut out 8 circles of dough
  8. Place one on top of each apple-filled Mason jar
  9. Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
  10. Serve the tartlets hot out of the oven with coconut whipped cream or ice cream 🙂

dit-elle-Esther

Paleo Peach Crisp

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Have an abundance of sweet juicy peaches? This is a wonderful paleo peach crisp – the combination of peaches and a toasted almondy crust is… as my daughter Ava says… “de – de – de – de – delicious”! We added some wild blueberries – any berry would be a fabulous addition! Vanilla ice cream on the side or a drizzle of chilled coconut milk for paleo fans – is amazing too!

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Sweet juicy peaches with a toasty almond crust – mmm perfection!

 

Ingredients

  • 2 pounds peaches, sliced
  • 1¼ cups blanched almond flour
  • ⅛ teaspoon celtic sea salt
  • 2 tablespoons butter or palm shortening
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract

Directions

  • Place peaches in an 8×8 or round pie baking dish
  • In a food processor, combine almond flour and salt
  • Pulse in butter, maple syrup, and vanilla
  • Sprinkle topping over fruit
  • Bake at 350º for 35-45 minutes
  • Remove from oven, then cool and serve

Serves 4

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Place fruit in pan and sprinkle the topping on

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Blueberries, raspberries or blackberries would make a fabulous addition

Thanks Elana’s Pantry!

Rhubarb Cake with Toasted Sugar & Cinnamon Top

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The rhubarb in my yard keeps growing, and so I’ve been trying some new recipes. This rhubarb cake is another wonderful dessert. Serve with coconut milk or vanilla ice cream! 🙂

Blog rhubarb crisp cake

Ingredients

  • 1/2 c butter
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1 egg
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 c buttermilk
  • 2 c of flour (you can use white flour, I used a blend of coconut and almond flour and added some more liquid to the recipe)
  • 2 c rhubarb, finely cut (remember to remove leaves which are very poisonous, and clean/wash stems)

Topping

  • 1/2 c sugar
  • 1 tsp cinnamon

Directions

  • Cream butter and sugar, add egg
  • Mix other dry ingredients (flour, baking soda)
  • Add dry ingredients to creamed mixture with buttermilk and vanilla
  • Add rhubarb, mix gently
  • Spread in baking dish
  • Top with sugar/cinnamon
  • Bake for ~45 minutes at 350*

dit-elle-Esther

Rhubarb Sauce

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Rhubarb sauce is probably the easiest rhubarb dessert recipe to make! Rhubarb + something sweet + top with coconut milk, cream and optionally crushed almonds or something crunchy = totally yummy goodness!

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Ingredients

  • Rhubarb – select hard crisp stems, remove leaves (very poisonous) and chop up in bite size pieces
  • Water
  • Some sweetener – honey, agave, maple syrup, cooked and pureed dates, or good old white sugar
  • Splash of vanilla
  • Coconut milk or cream (optional)
  • Toasted nuts or seeds (optional)

Directions

  • Put rhubarb and water in a pot and bring to a boil, stirring occasionally until the pieces are starting to come apart and are soft
  • Add sweetener and stir until well blended
  • Remove from heat and add vanilla
  • Serve warm or cold with cream and any toppings you fancy
  • Enjoy!

Super mom tip: raw rhubarb pieces and rhubarb sauce both freeze very well! Make a batch of sauce and freeze in small or large containers for easy re-heating later! 🙂

dit-elle-Esther

 

Blueberry Paleo Muffins

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Yum yum yum. I love that these are dairy free, gluten free, and nut free! Oh, and delicious!

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Ingredients

  • ½ cup coconut flour, sifted
  • small dash of sea salt
  • ½ teaspoon baking soda
  • 6 eggs
  • ⅓ cup agave nectar
  • ⅓ cup grapeseed oil (I used coconut oil, butter is great as well)
  • 1 tablespoon vanilla extract
  • 1 cup blueberries, fresh or frozen

Directions

  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in blueberries
  5. Place batter into a paper lined muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool and serve

Thanks Elana’s Pantry!

dit-elle-Esther

Rhubarb Clafouti

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Tart rhubarb pairs so well with this sweet custardy Clafouti. What’s Clafouti?  It’s a baked French dessert of fruit (traditionally black cherries) covered in batter and baked! In other words, yummy not-quite-cake, not-quite-pudding goodness. It would be delicious with fresh peaches or cherries, but given that it’s rhubarb season.. well enough said! I added some raspberries as well and it turned out great!

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Ingredients

  • 1.5 c. chopped rhubarb
  • 1/2 c. raspberries or strawberries
  • 4 Tbsps agave syrup (less if you are using another type of fruit, as rhubarb is so tart.. it needs a little extra sweetener)
  • 1 1/2 cups coconut milk
  • 4 eggs
  • 1/4 cup coconut flour
  • 1 tsp vanilla
  • 1/2 tsp cinnamon (optional)

Directions

  • Put all ingredients except for rhubarb in blender and process for 1-2 minutes until frothy
  • Put chopped rhubarb (and optionally berries) in baking dish and cover with batter
  • Bake at 375* for ~45 minutes or until golden and fork comes out clean
  • Serve with cinnamon, a splash of heavy cream or ice cream (the French dish is served with a dusting of powdered sugar as well :-))

dit-elle-Esther