Tag Archives: sweet

Frozen Raspberry Cashew Cream Cake

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It reached 90 degrees last week and the forecast is for 80+ all week. Yay!!!! This is when Seattle seems the most gorgeous place to live – snow capped mountains in the east and west, lake Washington on one side, the sound (ocean) on the other, green and lush and blue sky covering it all. Anyway, who wants to bake or cook when it’s 90 degrees out? Not me! We’re a little helpless here when it gets above 90 as most houses do not have A/C. Need a cool dessert? This is a no bake, super easy, frosty treat! Oh, and paleo(ish)! 🙂

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Ingredients

Directions

  • Place dates, walnuts, coconut and salt in the bowl of a food processor. Pulse until the mixture is fairly fine and uniform. When a small amount of the mixture is pinched between the fingers and sticks together, it is ready to form the crust. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform or pie pan, making sure the edges are well packed. Rinse the food processor well.
  • Place cashews, coconut oil, maple syrup, lemon juice, vanilla and lemon zest in the food processor. Blend until very smooth. If the mixture is too thick, add 1 to 2 tablespoons of water to help with the blending process.
  • Pour about 2/3 of the cashew mixture on top of the crust and smooth the surface. Add raspberries to the remaining filling and blend until smooth. Pour the raspberry mixture on top of the first layer.
  • Freeze cake until firm, 2 to 4 hours. Allow to warm up for 30 minutes before slicing. Garnish with fresh raspberries and serve.

Thanks PCC

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

Rhubarb Crisp

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Love rhubarb? Me too! Rhubarb seems to grow well in the Pacific NW climate, and makes a wonderful filling for pies, crisps, cobblers.. It’s the season, so here’s another rhubarb winner – the classic crisp!

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Ingredients

Filling

  • 4 c. rhubarb, diced
  • 2/3 c. sugar (I used coconut sugar)
  • 3 Tbsp cornstarch
  • 1/2 tsp cinnamon

Topping

  • 1 c. rolled oats
  • 1/4 c. butter
  • 1/2 tsp cinnamon
  • 1/2 c. brown sugar
  • 1/2 c. almonds, sliced (optional)

Instructions

  • Toss the filling ingredients until evenly coated
  • Pour into 8×8 baking dish
  • Combine topping ingredients and sprinkle over rhubarb
  • Bake @ 375 for ~35 minutes or until golden and bubbly
  • Serve with vanilla ice cream or coconut milk! 🙂

Thanks for the inspiration – TheBakingBeauties.com

dit-elle-Esther

Paleo Rhubarb Strawberry Tart

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It’s rhubarb season! My little crop of rhubarb has done very well this year, shooting up thick strong red stalks that make perfect sauce or pies!

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Ingredients

For the crust

  • 1.5 cups nut flour (almond, cashew, etc)
  • 1/2 cup coconut flakes, unsweetened
  • 6 dates, pitted
  • 2 Tbsp coconut oil
  • 1/2 tsp almond extract and/or 1/2 tsp vanilla extract

For the filling

  • 2 cups chopped fresh rhubarb
  • 1 Tbsp water
  • 1-2 cups berries, fresh or frozen (raspberries, strawberries)
  • 4-6 dates, pitted
  • 1 tsp vanilla
  • Agave syrup (optional, to taste if more sweetness is desired)

Directions

  • Place all crust ingredients in a food processor and blend until a dough forms and everything is thoroughly mixed
  • Place all filling ingredients in a pot and bring to a boil, let simmer until fruit is soft, then process with a hand blender until it turns into a smooth puree
  • Pat crust down into a glass pie dish until you get an even and consistent thickness
  • Pour filling over crust and chill in fridge until ready to serve
  • Garnish with fresh berries, mint leaves or edible flowers
  • Enjoy with fresh coconut milk, or ice cream for a non paleo treat! 🙂

dit-elle-Esther

 

Paleo Lemon Poppy Seed muffins

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Ava has been super interested in cooking projects and so we’ve been spending some time learning to measure, mix and stir, crack eggs, etc. This recipe yields 12 mini muffins or 1 large muffin (or small 5″ diameter cake like we did in this little spring form pan). 🙂

Blog paleo_lemonpoppyseed1

Blog Paleo Poppy Seed

Ingredients

  • ÂĽ cup coconut flour
  • 1/8 teaspoon sea salt
  • ÂĽ teaspoon baking soda
  • 3 eggs
  • ÂĽ cup agave nectar
  • ÂĽ cup grapeseed oil (I used canola)
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds

Directions

  • In a medium bowl, combine coconut flour, salt and baking soda
  • In a large bowl, blend together eggs, agave, oil and lemon zest
  • Blend dry ingredients into wet
  • Fold in poppy seeds
  • Spoon 1 tablespoon of batter into each greased mini muffin cup
  • Bake at 350° for 10-12 minutes
  • Cool and serve
Makes 12 mini-muffins

Thanks Elana’s Pantry

dit-elle-Esther

Paleo Chocolate Cupcakes with (not so paleo) Mocha Frosting

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Need some sweet inspiration? We think a four day week is reason enough to celebrate!

Totally awesome paleo and nut-free cupcakes! Add some mocha frosting (not quite paleo) but so yummy!

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Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • Dash of sea salt
  • 1/2 tsp baking soda
  • 8 eggs
  • 1/2 cup coconut oil
  • 1/2 cup agave syrup

Directions

  • Pulse together dry ingredients in a food processor
  • Pulse in wet ingredients
  • Line a muffin pan (12) with paper liners and scoop batter into each
  • Bake at 350° for 15-18 minutes
  • Cool and serve

Thanks Elana’s Pantry for the cupcake inspiration!

For the Frosting

  • 1/3 stick melted butter
  • 1/4 cup strong drip coffee
  • 1 Tbsp cocoa
  • 1 tsp vanilla
  • Powdered sugar (1-2 cups)

Directions

  • Mix melted butter, coffee, cocoa and vanilla
  • Start adding powdered sugar while stirring constantly
  • When desired consistency has been reached, frost the cooled cupcakes
  • Top with sprinkles or M&Ms immediately if desired

dit-elle-Esther

Chocolate Chip Cookies

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Super delicious – gluten free and protein rich – chocolate chip cookies! So easy to make, this is a great cooking project with your toddler! Ava did all the mixing for me and then we dropped these on a baking sheet to cook!blog chocochipcookies

Ingredients

  • 2 ½ cups blanched almond flour
  • ÂĽ teaspoon sea salt
  • ÂĽ teaspoon baking soda
  • 10 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1/2 cup agave nectar or honey
  • 1 cup chocolate chunks

Directions

  • Combine dry ingredients in a large bowl
  • Stir together wet ingredients in a smaller bowl
  • Mix wet ingredients into dry
  • Form 1-inch balls and press onto a parchment paper lined baking sheet
  • Bake at 350° for 7-10 minutes
  • Cool and serve

Thanks ElanasPantry.com!

dit-elle-Esther

Frozen Banana Bonbons

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Happy Valentine’s Day! These are delightful tiny frozen treats – made these early this morning before school & work! They take ~10 minutes to prepare. Love bonbons? We do too! Did you know –

“..the name bonbon (or bon-bons) refers to any of several types of sweets, especially small candies enrobed in chocolate. The first reports of bonbons come from the 17th century, when they were made at the French royal court. Their name arose from infantile reduplication of the word bon, meaning ‘good’. In modern French and several other European languages, the term simply refers to any type of candy or small confection.” (Wikipedia)

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Ingredients

  • 1 banana, cut into ½ -inch slices
  • 1/2 bag chocolate chips
  • unsweetened shredded coconut (optional)

Directions

  • Place sliced bananas on a parchment paper lined plate
  • One by one, using a small heart shaped cookie cutter, cut banana slices into hearts
  • Put chocolate in microwave safe dish and heat (~45 seconds) until melted, stir
  • Dip sliced banana hearts into chocolate, then sprinkle with coconut
  • Place on parchment lined plate to set
  • Freeze for 1 hour or more

Thanks Elana’s Pantry – see the original Paleo Frozen Banana Bites.

dit-elle-Esther

Paleo Morning Glory Muffins

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Good morning sunshine! Bananas, dates and pineapple make these muffins delicious and sweet. Enjoy hot or cold or freeze for later.

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Ingredients

  • 4 eggs
  • 1/4 cup coconut oil, melted
  • 1 ripe banana mashed
  • 1 cup of carrots, shredded
  • 1/2 cup chopped pineapple
  • 4-6 dates, chopped
  • 1/2 shredded coconut, unsweetened
  • 1/2 cup chopped walnuts (optional)
  • 1/3 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp cinnamon

Directions

  • Beat eggs till creamy (food processor works great!) and add oil and banana and blend well
  • Mix in shredded carrots, chopped dates, coconut and pineapple
  • In separate bowl mix flour, baking powder/soda and cinnamon
  • Mix everything together
  • Bake at 350* for 25-30 minutes or when a fork comes out clean

dit-elle-Esther

Coconut-Sugar Butter Cookies

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Super yummy, crispy & light butter cookies made with coconut palm sugar and almond flour! Let the holiday season begin! Oh wait..  Blog buttercookies1

Ingredients

  • 1 1/2 cups gluten free flour (I used half and half rice flour and almond flour)
  • extra almond flour or unsweetened coconut flakes for rolling cookies in
  • 1 c coconut palm sugar
  • 1/2 cup potato starch (or tapioca flour)
  • 1 tsp cream of tartar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • dash of salt
  • 2 sticks of cold butter, cut into pieces
  • 1 egg, beaten
  • 1 Tbsp milk
  • 1tsp vanilla

Directions

  • In your food processor, combine all dry ingredients and pulse until well blended
  • Add pieces of butter and pulse until dough becomes crumbly
  • Add egg, milk and vanilla and pulse until dough starts to resemble.. well, dough!
  • Refrigerate for 2 hours
  • When ready to bake, set oven at 350*
  • Shape dough into small balls (about the size of large marbles) rolling some in almond meal if desired
  • Bake for ~12 minutes or until they are golden brown
  • Serve warm or freeze (yummy as a crispy cold snack too!)

Blog buttercookies2

dit-elle-Esther