Dessert Recipes

[admin]

Post your dessert recipes here.

[Addie Steinberg]

Peach Cobbler Ice Cream

2 cans coconut milk (not light)
1 lb peaches, peeled pitted and chopped (I used fresh, but frozen would work too)
1/2 cup honey
1 Tbs vanilla
1/2 tsp cinnamon
pinch of sea salt

Blend everything in a vita-mix. Once smooth pour into a ice cream maker and let process for about 25 min.  Transfer to a freezer safe container and let "ripen" for about 2 hours.

[Addie Steinberg]

Coconut Macaroons

6 egg whites
1/4 tsp sea salt
1/2 cup agave nectar
1 Tbs vanilla
3 cups unsweetened coconut

Preheat oven to 350
In a mixing bowl whisk egg whites and salt until stiff.  Fold in agave, vanilla and coconut.  Drop batter onto a parchment lined baking sheet, one rounded tablespoon at a time.  Pinch each macaroon at the top (like a kiss)
Bake for 10-15 minutes, until lightly browned

[Addie Steinberg]

Mint Chip Ice Cream

1 can coconut milk (not light)
1/2 tsp organic peppermint extract
1/2 tsp vanilla
1/2 cup honey
1/2 cup organic cacao nibs

Mix everything except the cacao pieces in a medium bowl with a whisk.  Pour into an ice cream maker and let process for about 25 minutes.  Slowly pour in the cacao pieces and let process for 5 more minutes.  Transfer to a freezer safe container and let rest for about 2 hours.

*next time I think I will try it with organic dark chocolate pieces instead of the cacao nibs

[Sally Randolph]

Primal Custard (www.marksdailyapple.com)

To make six servings of Primal custard, you need:

■5 eggs
■2 teaspoon vanilla extract
■2 cups Original flavored almond milk
■12 teaspoons (1/4 cup) light blue agave syrup* (or honey)
■ground cinnamon or nutmeg
■six petit creuset pots or other small stoneware dishes
Preheat oven to 325 degrees Fahrenheit.

In a saucepan, combine the milk and agave syrup. In another saucepan, heat 1-2 cups of water. Bring both pans to a simmer. Remove the milk and agave from heat. Lower the heat on the water and keep it warm.

In a medium bowl, whisk together the eggs and vanilla until yolks are very smooth, about 3 minutes. Add the warm milk and syrup to the eggs, whisk together until well combined.

Using a sieve, pour egg mixture so it evenly settles in each dessert cup. Make sure to use oven safe dishes.

Place dessert cups in a baking dish big enough so the dessert cups don’t touch one another. Pour hot water from the warm saucepan into the baking dish so that it comes up to the level of the custard on the outside of each individual dish. This water is to prevent the custard from burning. This step is very important.

Slide the pan into the oven and bake until custards are set around the edges, about 40 minutes. Allow custards to further set by refrigerating for at least 2 hours. Or serve them right away, warm.

[Sally Randolph]

Strawberry Coconut Ice Cream ( from http://glutenfreewholefoods.blogspot.com/)

This ice cream needs to be made in an ice cream maker. It can also be made into popsicles. After pouring the liquid into my machine, I still had about a cup that wouldn't fit - so that be came 2 popsicles. Serve ice cream with sliced fresh strawberries and fresh mint leaves for a cooling summer dessert.

2 cans full fat coconut milk
2 to 2 1/2 cups frozen strawberries (about 1 pound)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 to 2 teaspoons lemon flavoring (optional)

Place all ingredients into a blender or Vita-Mix and blend until smooth and creamy. Immediately pour the liquid into your ice cream maker. I kept mine on for about 25 minutes and then transferred the container to the freezer. It needs to chill for about 2 hours before serving. Enjoy!

[Sally Randolph]

Almost Oatmeal Raisin Paleo Cookies
(from Amy) Found on paleomama.com

Ingredients:
1/2 c. pitted dates, chopped into chunks

3/4 c. almonds

1/4 c. macadamia nuts

1/2 c. shredded unsweetened coconut

1 tsp. coconut oil

1/2 tsp. cinnamon

1 egg

1/2 c. raisins

1. Put dates, nuts, coconut, oil, and cinnamon in food processor w/the S blade on it (I used a blender). Pulse until nuts & dates are broken down and it resembles loose crumbs.
2. Pour into mixing bowl and add egg and raisins. Use your hands to mix together.
3. Form into patties like you would burger meat and put on an ungreased baking sheet.
4. Bake at 350 for 10-20 minutes, depending on how large/small you made your cookies. Golden brown is perfect.

[Addie Steinberg]

Vanilla Ice Cream w/ Chocolate Swirl

1 can coconut milk (not light)
1 1/2 tsp vanilla
1/4 cup honey
1 cup heavy cream
9 ounces 73% dark chocolate broken into pieces

In a medium size bowl stir together the coconut milk, vanilla and honey.  Place in an ice cream maker for about 30 min. 

Place chocolate pieces in a medium size glass bowl. In a small saucepan heat heavy cream to a boil.  Immediately pour over chocolate pieces.  Stir until chocolate is melted and very well combined. 

Once the ice cream is done, keep ice cream maker going and drizzle the chocolate in.  This should make a chocolate swirl.  Don't over mix, or you will have chocolate ice cream- which isn't a bad idea 

Place in a freezer safe container and let rest for about and hour.

[Sally Randolph]

Baked Apples...Two Ways ( from www.norcalsc.com)

Ingredients:
4 Apples
1/2-3/4 cup coconut milk OR 1/2 stick of butter
Lots of cinnamon and/or Apple Pie Spice

Cut up apples and place aside. Heat coconut milk or butter in sauce pan. Add apples and spices and stir.  Cover pan and continue to cook over medium to low heat. Stir occasionally until apples are soft (15 to 20 minutes depending on type of fat used, and desired softness). If there is too much liquid in the bottom, uncover the apples and let the moisture cook out. If not enough liquid, just add a little more!

These apples are delicious as is, or paired with pork chops!

Here are a few of my favorite variations:
• Top with heavy whipping cream and touch of vanilla extract.
• Andy Deas’ Coconut Pudding: cook in 2 cups coconut milk until very tender.  Then toss the mix in the blender.  Leave in the fridge overnight and the result is a tasty coconut apple pudding!
• Add the baked apples to my pancake mixture (in place of bananas…see my last post!).

My favorite spice mix to add the flavor of this combo is Penzey’s apple pie spice.  Penzey’s has an array of quality spices, at an affordable price. I have ordered many different spices, and by far my favorites have been the apple pie spice and the cinnamon. I sprinkle the cinnamon on everything, but I especially love it on frozen blueberries. Penzey’s has about six different flavors of cinnamon! For the health benefits of cinnamon check out this post on Mark’s Daily Apple.