Author: shaunahj

Strawberries and Coconut Milk Ice Pops

dairy free desserts, dairy free popsicles, easy desserts, gluten-free desserts, popsicles, strawberry desserts, Uncategorized

Perfect for a hot day and ridiculously easy to make! I used some really sweet local strawberries, but raspberries would work well too.

 

Ingredients:

3 cup strawberries, hulled and halved

1 can full-fat coconut milk

3 tbs. honey or maple syrup

2 tsp. vanilla extract

pinch of salt

Method of Preparation:

1. Place the strawberries in a blender or food processor. Blend until smooth.

2. In a large bowl, whisk the coconut milk, honey or syrup, vanilla extract and salt.

3.  Fill each popsicle mold a quarter full with strawberry puree.

4. Top the mold with the sweetened coconut milk.

5. Freeze

 

 

Gluten-Free Apricot and Almond Tart

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Apparently Mother Nature has not gotten the memo that it’s June and we are all tired of these rainy cold days. In an effort to bring the sun into my kitchen today, I decided to make a bright and juicy apricot almond tart.  I brewed some strong coffee and had a late breakfast that  lifted my sprits. This recipe works well with plums too.

Ingredients:

gluten-free puff pastry, split in half  (I use this recipe: https://tangerineandspice.com/2016/03/10/gluten-free-puff-pastry-and-apricot-almond-danish/)

1/2 cup cane sugar

1 large egg

4 tbs. unsalted butter, cut into 1′ pieces

1 tsp. almond extract

1 tbs. gluten-free flour (blend of your choice)

pinch of sea salt

1/2 cup dried apricots, chopped

3 large apricots, or 4-6 small ( halved and pitted)

rice flour for rolling the pastry

Method of Preparation:

1. Roll the puff pastry out on lightly floured parchment to a rectangle 12×16. Fold over the edges of the pastry to make a 1/2″ border all around the sides of the pastry rectangle. Prick the entire surface with a fork. Leaving the tart on the parchment, place it on a baking sheet and freeze for 10 minutes.

2. Preheat the oven to 400 F.

3. In the bowl of a food processor, place the almonds and sugar and process until finely chopped. Add the butter, eggs, almond extract, sea salt, and gluten-free flour; process until smooth.

4. Remove the pastry from the freezer. Spread the almond cream over the pastry, being sure to stay away from the border.

5. Place the dried apricots evenly over the almond cream.

6. set the apricot halves on top of the almond cream.

7. Sprinkle the almonds over the top of the tart.

8. Bake the tart for 10 minutes and then turn the oven down to 350 F. and bake for another 10-12 minutes or until it’s lightly browned.

 

 

Strawberry Rhubarb Fool

dairy free desserts, easy desserts, gluten-free desserts, spring desserts, strawberry desserts, Uncategorized

Who doesn’t love a good fruit fool? It’s a traditional English dessert consisting of stewed fruit and custard. Using whipped cream or whipped coconut milk, it can be an easy week night dessert using any berries you might have in your refrigerator. Using strawberries and rhubarb, this refreshing dessert tastes like a deconstructed strawberry rhubarb pie.

serves 4

Ingredients:

2 lbs. rhubarb

1 cup fresh strawberries

3/4 cup cane sugar

1 orange

whipped cream or whipped coconut cream (the Minimalist Baker has a great recipe: http://minimalistbaker.com/how-to-make-coconut-whipped-cream/)

2 tbs. chopped toasted pistachio nuts (for garnish)

Method of Preparation:

  1. squeeze the juice of one orange into a saucepan. Add the sugar and rhubarb. Cook on low heat for 10 minutes until it begins to become soft. Be careful to not stir too much or the rhubarb will become mushy. Once the rhubarb is soft, drain it into a medium bowl.
  2.  Add the fresh strawberries and place in the refrigerator for an hour or until it’s cool.
  3. Layer in glasses with whipped cream or whipped coconut cream.
  4. Top with chopped toasted pistachio nuts.

Gluten-Free Strawberry Clafoutis

Breakfast, Cake, gluten-free cakes, gluten-free clafoutis, strawberry desserts, Uncategorized

This lovely spring breakfast recipe was inspired by a clafoutis recipe I saw in Clotilde Dusoulier’s “The French Market Cookbook.” It’s one of my favorite cookbooks with fantastic menu ideas for all seasons.

Ingredients:

2/3 cup almond flour

1/2 cup gluten-free flour blend (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

1/2 cup cane sugar

1/4 tsp. xanthan gum (omit if you gf flour blend contains it already)

1 tbs. cornstarch

1 pinch of sea salt

3 large eggs

3/4 cup almond milk

1/2 tsp. almond extract

1 1/2 cup strawberries, hulled and sliced in half (if your berries are large, slice they in fourths)

Method of Preparation:

  1. Preheat the oven to 350 F. Grease a 8-inch square baking pan or round one of a similar size.
  2. In a large bowl, combine the gluten-free flour, almond flour, sugar, xanthan gum (if using), cornstarch and salt. Whisk to combine.
  3. Add the eggs to the bowl and whisk.
  4. Slowly add the milk and whisk to incorporate.
  5. Place the cut strawberries in the bottom of the baking dish.
  6. Pour the flour mixture over the strawberries.
  7. Bake 20-30 minutes or until set.
  8. Dust with confectioner’s sugar.

Dark Chocolate Bark with Nuts, Roasted Cacao and Pumpkin Seeds

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Here’s a quick and easy snack to satisfy your sweet tooth. I used a 60 percent dark chocolate in this recipe but you could go even darker if you prefer. Use whatever nuts you have on hand or throw in some unsweetened coconut.

 

Ingredients:

2 cups dark chocolate chips

1 tbs. coconut oil

1/2 cup roasted pumpkin seeds

1/2 cup toasted nuts of your choice

1/4 cup roasted cacao nibs

1 tsp. Maldon flaky salt or coarse salt

Method of Preparation:

  1. Line a baking sheet with parchment paper.
  2.  Melt the chocolate and coconut oil in a bowl over a double boiler with simmering water. Be sure to stir chocolate until fully melted.
  3. Pour the chocolate mixture on the parchment-lined sheet and smooth with a spatula to even distribute the chocolate.
  4. Sprinkle the pumpkin seeds, nuts and cacao nibs on top of the chocolate
  5. Place in a cool spot to set. Break into pieces

Gluten-Free Almond and Pistachio Financiers

gluten-free cakes, gluten-free financiers, gluten-free lemon desserts, Uncategorized

I starting to feel like the sun may never come out! I needed a little gluten-free treat to brighten up the afternoon and these financiers (little tender cakes) went perfectly with my espresso and did, indeed lighten the mood. Enjoy!

Ingredients:

6 tbs. coconut oil, melted and cooled slightly

1 cup almond flour

4 tbs. gluten-free flour (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

2 pinches of baking powder

1/8 tsp. sea salt

3/4 cup confectioner’s sugar

1/3 cup egg whites (about 2)

1/2 tsp. almond extract (or Italian floria di scilia)

3 tbs. ground pistachio nuts

Method of Preparation:

  1. Preheat the oven to 400 F. Lightly grease and flour (use a gluten-free flour) financier molds or mini-muffin tins. Melt the coconut oil an set aside.
  2. Mix the almond flour, gluten-free flour, baking powder, salt and confectioner’s sugar in a medium-sized bowl. Stir in the egg whites and extract into the almond/flour mixture.
  3. Gradually stir in the melted coconut oil.
  4. Divide the batter among the molds or tins and sprinkle the tops with ground pistachio nuts.
  5. Bake for 12-15 minutes or until a tooth pick inserted in the center of the financier comes out clean.
  6. Cool on a rack.
  7. These financiers keep for 1 week in a sealed container at room temp.
  8. Yield: approximately 10 financiers or more if you use a mini-muffin tin.

Gluten-Free Irish Soda Bread with Caramelized Walnuts and Figs

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It’s time to spice up the traditional Irish soda bread that we see this time of year. The addition of caramelized walnuts, dried figs and fennel seeds combined with the nutty textures of gluten-free flours makes this bread  perfect toasted for breakfast or with a cup of tea to brighten up your day.

Ingredients:

1 cup dried Mission figs1 tbs. unsalted butter

1/4 cup packed dark brown sugar

1 cup hot black tea

3 cups gluten-free flour (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

1 tsp. xanthan gum  (if your flour mix does not contain it)

1/4 cup cane sugar

1 tbs. baking powder

1 tsp. baking soda

3/4 tsp. sea salt

1 tbs. fennel seeds

1/2 cup (1 stick) unsalted butter, cut into small cubes (cultured butter adds a nice tang)

1 cup buttermilk

1 egg, room temperature

Method of Preparation:

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper
  2. In a small skillet, melt the butter and brown sugar over low heat. Add the walnuts and stir constantly until the nuts are slightly brown and smell toasted, 3-4 minutes. Spread nuts on a plate too cool.
  3.  Place the figs in a bowl and cover with hot black tea. Let the figs soften for 10-15 minutes and then slice into 1/4″ pieces.
  4.  In a large bowl, combine the gluten-free flour, xanthan gum (if using), cane sugar, baking powder, baking soda, sea salt and fennel seeds.
  5.  Add the butter cubes and using a pastry cutter (or two knives), cut in the butter until the mixture looks like small peas.
  6.  In a small bowl combine the buttermilk and egg.
  7. Add the buttermilk mixture to the dry ingredients. Using a spatula, begin to combine the wet and dry ingredients. Add the candied walnuts and fig slices.
  8. Continue to mix the dough, using a spatula or your hands. Mix until you have a dough that is a bit sticky, but still able to be formed into a ball. Place the ball on a parchment-lined sheet pan. Using a knife, cut an “x” in the top of the loaf. Brush the loaf with a little buttermilk to help it brown.
  9. Bake at 375 F. for 45-55 minutes. It should be golden brown and a toothpick when inserted in the center of the loaf, should come out clean.Let cool before slicing. Enjoy with butter and jam.