Category: Dessert

Posted in Christmas, Dairy Free, Dessert, Egg Free, Gluten Free, Holiday, Soy Free, Sugar Free, Thanksgiving

No Bake Pumpkin Pie

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1 can full fat coconut milk (room temperature, liquid and fat)
  • 1 cup Swerve brown sugar
  • 1/4 cup arrowroot flour
  • 1 TBSP powdered gelatin
  • 1 cup Organic 100% Pumpkin Puree
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Redmond Salt
  • You will also need 2 9 inch store bough pie crusts or baked ones of your choice.

DIRECTIONS:

1. Without heat, whisk the first 4 ingredients in a medium sauce pan really well.

2. Add medium-low heat until mixture becomes thick, 8 to 10 minutes. Whisk often.

3. Remove from heat.

4. Add remaining 3 ingredients. Whisk thoroughly.

5. Pour filling evenly into the 2 pie crusts. I used ready-made pecan pie crusts.

6. Put in the pies into the fridge without the lids on for about 30 minutes.

7. After 30 minutes, put the lids on, put back into the fridge and chill for 4 to 6 hours.

Dishing on this Dish: This easy pie was a hit, easy to travel with, and gives a break from baking. What I love about this recipe is that the coconut milk is used at room temp. If yours is already refrigerated, just pull it out and let it warm up awhile. It will still work. And yes, you add the liquid and the fat. Also, the gelatin is added without blooming it first. How easy is that?! Be sure to whisk the first four ingredients together, before adding heat. This ensures the arrow root doesn’t get clumpy when warmed. Setting the pies in the fridge for 30 minutes without lids prevents condensation from sticking to the lid covers. It offers a better presentation of the pies if you are sharing them with others. I also like this recipe because it makes 2 pies. You’ll need them!

Posted in Dairy Free, Dessert, Gluten Free, Keto Friendly, Soy Free

2 Layer Vanilla Cake with Chocolate Frosting

Posted on by Annie Eskeldson

Cake Ingredients:

  • 12 Eggs
  • 4 tsp Vanilla
  • 3 tsp Baking Powder
  • 2 Cups Lakanto MonkFruit Powdered Sugar
  • 1 large Cup Ghee
  • 1 tsp Redmond’s Real Salt or Himalayan Salt (finely ground)
  • 1 cup Coconut Flour

Directions:

Heat oven to 350 degrees.

In a large mixing bowl add the eggs and beat them really well for a couple minutes. Add all the remaining ingredients except the coconut flour. Mix very well with a mixer. Mix on low first and then on high to really mix well, about 3 to 5 minutes. Last, add the coconut flour and continue to mix it well for a couple minutes.

Evenly divide the batter into two round cake pans with a spatula. I like to line the bottom of the cake pans with parchment paper. I cut a circle to just cover the bottom.

Bake for 20 minutes. I use an oven with a convection setting, so your oven may take longer to bake. Just use a knife to check the center for doneness. It should come out clean, with no batter. Although there may be some moisture there, but no batter.

Allow cakes to cool completely before frosting.

Frosting Ingredients

  • 4 large avocados
  • 8 Tbsp organic baking cocoa
  • 1.5 cups Lakanto Monkfruit Powdered Sugar
  • 2 tsp Vanilla
  • 1/4 cup Ghee

Frosting Directions

Mix all ingredients well with a mixer until creamy and smooth. You can refrigerate it for a bit if needed while waiting for cake to cool. If it gets too hard or stiff, just let it sit out and stir. It will perfectly spread onto a cooled cake. Frost the first layer, then add the second layer; frost it. Then frost all the sides.

Posted in Dairy Free, Dessert, Flour Free, Gluten Free, Soy Free

Breakdance Brownies

Posted on by Annie Eskeldson

INGREDIENTS

  • 1 heaping cup Gluten Free Oats
  • 1 cup total any combo of honey and maple syrup
  • 1/4 cup coconut sugar or desired sweetener
  • 1.5 tsp Sea Salt
  • 1.5 tsp Baking Soda
  • 1/4 heaping cup cocoa
  • 3.5 cups cooked, drained, and rinsed Black Beans
  • generous 1/2 cup Coconut oil (melted)
  • 1 Bag Enjoy Life Chocolate Chips (save for stirring in last)

DIRECTIONS

  • Put Oats into food processor and pulse for a bit if oats are Old Fashioned. Otherwise, just add Quick Cooking Oats.
  • Add all other ingredients EXCEPT Chocolate Chips and process until well mixed.
  • Stir in Chocolate Chips
  • Put into 9 x 13 baking pan lined with Parchment Paper
  • Bake at 350 degrees for 25 minutes
  • Allow to cool fully before eating.

WHAT’S IN THE CUPBOARD

You can use either Old Fashioned Oats or Quick Cooking Oats for this recipe. Just give the Old Fashioned Oats a few pulses to grind up the larger oats first. You’ll want to add this ingredient first so that you can pulse it without anything else being in the food processor. You can use a substitute for the Chocolate Chips, but don’t omit them.

DISHING ON THIS DISH

These are hands down the best brownies you will ever have. If you’re not already breaking out in dance because there is NO FLOUR NEEDED, then you will when you taste the flavor of these moist and fudgy treats. Bonus for the healthy black beans and yes, they taste and look phenomenal. This recipe produces a large 9 x 13 pan of thick, full bodied brownies that are not wimpy, oily, or thin yet have the perfect fudgy texture. I debated on calling these Breakdance brownies because they are fabulous enough to make you dance or Phantom Brownies because they will disappear before your very eyes. Enjoy!

Posted in Dairy Free, Dessert, Egg Free, Gluten Free

Gluten Free Apple Crisp

Posted on by Annie Eskeldson

INGREDIENTS FOR FILLING:

  • 1/2 cup Lemon Juice
  • 1/2 cup Arrowroot Flour
  • 1/4 cup sugar of choice
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 3 pounds of your favorite apples

INGREDIENTS FOR TOPPING:

  • 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour OR King Arthur
  • 3/4 cup Gluten Free Oats
  • 3/4 cup Sugar of Choice
  • 1/4 cup Earth Balance Butter (soft or refrigerated)

DIRECTIONS:

  • Wash, core, and cut up 3 pounds of apples.
  • In a large bowl mix all ingredients for the filling.
  • Add apples and stir filling over all the apples.
  • Pour all the filling in a 9×13 glass baking dish.
  • Re-using the same large bowl, add all the dry ingredients and stir.
  • Cut in the butter (or stir) using a fork.
  • When it becomes crumbly, sprinkle over the top of the apples.
  • Bake at 350 degrees for about 45 to 50 minutes. Until apples are soft.
  • Let it cool for a bit and serve. It’s perfect alone or with ice cream.
Posted in Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free, Sweets

Summerlicous Strawberry Ice-Cream

Posted on by Annie Eskeldson

INGREDIENTS:

  • 2 cans Organic Coconut Milk, full fat (not lite), refrigerated
  • 2 pounds Organic Strawberries
  • 1/4 cup Organic Lite Agave Syrup (or regular) (to taste)
  • 1/4 cup Organic Coconut Sugar (to taste)
  • 1 tsp Sea Salt (or to taste)

DIRECTIONS:

  • Wash and cut the stems off of strawberries.
  • Combine all ingredients into a blender or food processor.
  • Blend until mixed.
  • Pour into your Ice-Creme Maker and operate according to instructions.
  • Enjoy!

DISHING ON THIS DISH: This ice-cream is simply…summerlicious! So rich and ice-creamy – just like the texture of store-bought ice-cream without any ingredients you can’t pronounce.

As always, sweeteners and amounts are up to you! Even drops of Stevia will work great here. That would’ve probably been my go-to, but I was out!

Keep a couple of cans of full fat coconut milk in the fridge for those surprise days when you find yourself making ice cream. If your cans aren’t cold, no worries! Either toss them in the fridge for a couple hours OR go ahead and mix everything together, then store in the fridge for a couple hours before putting in your ice-cream maker.

This is a pretty big batch, so depending on the size of your ice-cream maker, you may have to do this in two batches or 1/2 the recipe. This recipe easily makes a half gallon.

Posted in Beverage, Dessert

Egg Nog

Posted on by Annie Eskeldson

INGREDIENTS

  • 1 (generous) Cup organic coconut milk
  • 2 large organic eggs
  • 1/8 tsp sea salt
  • 1/4 tsp All Spice
  • 1/2 tsp Nutmeg
  • 2-3 Tbsp Agave Syrup (or alternative sweetener to taste)
  • 1 Tbsp (rounded) Ground Chia Seed

DIRECTIONS

  • Add all ingredients then mix in food processor until well blended.
  • Pour into glass and sprinkle nutmeg on top.

DISHING ON THIS DISH: Only make this if you feel like swooning. OMWord. This recipe is better than anything you can buy and far better for you. If you are able to tolerate eggs this is a deliciously way to get them in. The sweetener is only for taste so you can use anything you like!

Posted in Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free

Butternut Squash Bread

Posted on by Annie Eskeldson

INGREDIENTS

  • 2 Tbsp Ground Chia Seed
  • 1/3 Cup filtered water
  • 1 TBSP Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ginger (if desired)
  • 3/4 Cup Coconut Sugar
  • 3 Tbsp Lemon Juice
  • 1 tsp Vanilla
  • 1 cup Fresh Butternut Squash Puree
  • 1/2 Cup Coconut oil (melted)
  • 1 1/2 Cups Bob’s Red Mill All Purpose Baking Mix

DIRECTIONS

  • Tip one large mixing bowl to the side and whisk Ground Chia seed and water together. Once it begins to firm up, set the mixing bowl down flat.
  • On the other side of the bowl, add baking powder, baking soda, cinnamon, nutmeg, ginger, sugar, lemon juice, vanilla, and sugar.
  • When ‘chia eggs’ are firm, add the melted coconut oil and whisk everything together well.
  • Add the Butternut Squash Puree and mix with a spatula.
  • Add the Flour, mix with spatula.
  • Put batter into an 8 or 9 inch loaf pan, lined with parchment paper,
  • Bake at 350 degrees for an hour or so, testing with toothpick in the center for doneness.
  • Let the bread cool a bit before removing from pan. Enjoy!

DISHING ON THIS DISH: Photo credit goes to the Cookie and Kate blog. I love this picture. This bread looks identical to the one I make with butternut squash but that blue pan – yum! I can’t get enough of that blue pan. If I ever get a hold of one I will get my own picture. Until then, I’ll borrow hers. Amazing photo!

For extra delicious flavor, grow your own butternut squash. I make all of my soups and breads using home-grown, organic, pumpkins and butternut squash. You can really taste the difference in home-grown over bought puree. You also get to enjoy all the roasted seeds.

Posted in Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free

Fast Chocolate Chip Cookies

Posted on by Annie Eskeldson

INGREDIENTS

  • 3 Tbsp Ground Chia Seed
  • 3/4 cup filtered water
  • 1 Cup Earth Balance Soy Free Butter (melted)
  • 1 1.2 tsp baking soda
  • 1 1.2 tsp sea salt
  • 1 1/2 cup coconut sugar (to taste)
  • 2 tsp vanilla (optional)
  • 3 cups King Arthur Flour
  • 1 cup Enjoy Life Mini Chocolate Chips

DIRECTIONS

  • In a large mixing bowl, tip to one side and whisk the chia seed and water.
  • On the other side of the bowl, add baking soda, salt, sugar, and vanilla.
  • Once chia seeds have firmed up, add the melted butter, whisk everything well.
  • Add King Arthur Flour, chocolate chips, and then mix slowly, using a large spatula (not whisk) to fold dough together until mixed well. You don’t want to overwork the dough.
  • Use a tablespoon to place rounded dough balls on a cookie sheet and gently flatten.
  • Bake at 350 degrees for about 11 minutes. I use a convection oven so times may vary, but don’t over bake.
  • Give the cookies a chance to cool before you eat them. They need just a little bit of time to hold their shape. Makes 5 to 6 dozen.

DISHING ON THIS DISH: These cookies are a royal hit. They are super fast to make. You can have the recipe whipped up and they are in the oven within about 10 minutes. They firm up nicely so they travel well. Enjoy!