Stone Fruit Tart (grain and dairy free)

 

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I made this delicious and seasonal stone fruit tart a couple of weeks ago and I have been meaning to share it with you all!

My forays into the kitchen have slowed down a bit due to my protruding belly which has me bumping into things and being generally less graceful than usual, however when it comes to baking, I seem to be a bit more motivated it seems another thing that has come along with this pregnancy is a bit of a sweet tooth.

I have never been into really sweet desserts and I am still not, but I do find myself craving something sweet after dinner. Sometimes it is yogurt with fruit and honey or cajeta (goat’s milk caramel), sometimes-delicious organic whole fat ice cream or some other concoction I make in the kitchen, like this tart.

I found the tart crust and pastry cream filling on Pinterest. It is from DeliciouslyOrganic.net . Carrie made a strawberry tart, but with all the beautiful stone fruits in season, I decided to change it up a little. The result was wonderful. Using coconut sugar as the sweetener gave the pastry cream a bit of a caramelized flavor, which added some depth, and the crust was perfect – flaky and delicious. It held up to the cream nicely and it seemed like the flavors of the tart got better each day that it rested in the fridge in between servings!

Have fun with this recipe – use what fruits are in season and what you have on hand and you won’t be disappointed!

Stone Fruit Tart (adapted from Deliciously Organic)

INGREDIENTS:

2 cups almond flour
2 TBS coconut flour
1/2 cup coconut sugar
1/2 tsp unflavored gelatin
1 tsp arrowroot
3/4 tsp sea salt
8 TBS unsalted butter, cut into tablespoons

1 1/2 cups coconut milk
5 large egg yolks
1/3 cup coconut sugar
3 TBS arrowroot powder
1 tsp vanilla extract
1 tsp unsalted butter
1/2 tsp almond extract
2 large plums, sliced thin
2 apricots, sliced thin
Handful of currants as garnish (optional)

METHOD:
Preheat oven to 350ºF and adjust rack to middle position. Butter a 9-inch tart pan. Place almond flour, coconut flour, sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and pulse 10 times to combine and then process until mixture forms dough. Press dough on bottom and up sides of tart pan.

Place tart pan on top of a baking sheet. Bake for 12 minutes, or until just turning golden brown. Cool for 15 minutes, then place tart crust in the refrigerator.

Pour the coconut milk into a medium saucepan and bring to a simmer. Meanwhile, place the yolks and sugar in the bowl of a standing mixer. Using a whisk attachment, whisk mixture on medium-high for 3 minutes until very thick. Reduce speed to low and add arrowroot. Whisk until incorporated. With mixer on low, slowly (very slowly) add the hot coconut milk to the egg mixture.

When all of the coconut milk has been added, pour the coconut milk/egg mixture into the saucepan and heat over low heat. Whisk constantly until mixture forms a thick pudding. Remove from the heat and stir in the vanilla, butter, and almond extract. Pour pastry cream into a large bowl. Place a piece of parchment paper directly on the pastry cream (this will prevent it from forming a skin). Chill for about 45 minutes.

Pour cooled pastry cream over the crust in the tart pan and spread evenly. Chill for about 3 hours. Place sliced stone fruits on top of pastry cream and serve. Serves 8

Orange Olive Oil Bread (paleo, gluten-free, dairy free)

 

Orange Olive Oil Bread

This is my first post in a very long time, but recently I have been inspired to start blogging a bit as I have made some very delicious recipes from some cookbooks I have received over the last month that I wanted to share with my readers, if you are still out there J

As I prepare to give birth to my first child in about a month, I have been looking for recipes that are easy to make and can be frozen. I plan to stock my freezer with these kinds of foods for the first few weeks after the baby is born – and this delicious recipe is definitely in the mix! If you have some great ideas, please come on over to my facebook page and add links to the thread for your favorite freezable items – casseroles, breads, muffins, etc.

I love this bread and I can’t wait to make it again. It smelled so good while I was mixing and baking it. It is moist, soft and extremely fragrant with the oranges and the olive oil – a classic Mediterranean flavor combination. I have been enjoying it all week for breakfast slathered in butter and served with a bowl of homemade goat yogurt and fruit. It is very filling and perfect for these hot summer days. In the winter I can see this bread going well topped with a rosemary compound butter.

This recipe comes from the book Paleo Indulgences: Healthy Gluten-Free Recipes to Satisfy Your Primal Cravings. I have modified the recipe somewhat. First, I doubled the recipe so that it would fit in a normal loaf pan (the original recipe is for 2 mini loaf pans). I also used almond flour instead of hazelnut flour, because I didn’t have any hazelnut flour and finally, I used honey instead of maple, and I didn’t increase the amount when I doubled the recipe, in fact I lessened it. For one, I think honey pairs better with the Mediterranean flavors of olive oil and orange and secondly, 2/3 cup of honey would be too sweet for this recipe, by my taste buds. Go ahead and taste the batter before you decide for yourself the level of sweetness that you need.

INGREDIENTS:

2/3 cup coconut flour
2/3 cup almond flour
1 tsp baking soda
¼ tsp sea salt
10 eggs
1/4 cup honey
½ cup extra-virgin olive oil
2 tsp vanilla extract
zest and juice from 2 medium oranges

METHOD:

Preheat oven to 350F. Place dry ingredients in a medium bowl and whisk to combine. Add wet ingredients and blend well with a hand-mixer (I used  my Kitchenaid for this recipe and it worked great – so I mixed the wet ingredients first and then added the dry).  Grease a loaf pan with coconut oil or butter. Bake 35-40 minutes or until the center of the loaf springs back when lightly pressed. Cool 10 minutes in the pan and turn onto a wire rack to cool. Store in fridge, but can be frozen for up to 2 months.

Paleo Chocolate Cream Tart with Fresh Figs

 

Doesn’t that sound just dreamy? It is hard to believe that something so sexy as a chocolate tart with fresh figs can be grain, dairy and refined sugar free. You also wouldn’t guess that it is extremely easy to make, not very time consuming and requires no baking! This is such a no-brainer it could be a weeknight dessert, but you might want to leave it for the weekend so it feels more like an indulgence.

I based this tart on a recipe from a new cookbook called Paleo Indulgences. Like I said the Paleo Gods have been shining down on me and put me in the good graces of the folks over at Victory Belt Publishing who send me the latest and greatest in Paleo cookbooks for review. I have really been so fortunate to receive these books free of charge. The books may be free, but the opinions I have are all my own. The good thing is that I have not been disappointed yet. These books have all helped me to eat Paleo for the past three months and given me such a variety of wonderful recipes to use in my kitchen, I don’t feel like I am missing a thing!

For the first month and a half of going Paleo I hadn’t eaten any sugar outside of fresh delicious summer fruits. But my mom came to visit in mid-September and I wanted to make some treats while she was here. So we looked through Paleo Indulgences and decided on the chocolate tart, mainly because Roberto is such a fan of chocolate. After the sweetness of my palette had changed it was nice to have a dessert that serves 8, yet only has 2 TBSP of sweetener, and maple syrup at that! But I am sure it will satisfy any sweet tooth, especially if you are a chocolate lover.

Paleo Chocolate Cream Tart with Fresh Figs (adapted from Paleo Indulgences)

INGREDIENTS:

Tart Shell:
1 ½ cups almond flour
¼ cup unsweetened cocoa powder
½ cup coconut oil, melted
1 TBS pure maple syrup
Pinch of sea salt

Filling:
½ cup coconut oil, melted
1 TBS unsweetened cocoa powder
1 TBS pure maple syrup
1 can of coconut milk
1 TBS of Frangelico

Garnish:
Pint of fresh figs, sliced
Cinnamon for dusting

METHOD: Chill the can of coconut milk overnight or at least a few hours, this separates the fat from the water.

Place all tart shell ingredients in a food processor. Pulse until well incorporated and starting to stick together. Place mixture into a tart pan (or you can use 4 mini tart pans). Press firmly along the bottom of the pan(s) and part of the way up the sides of the pan(s). Place on a baking sheet and chill for about an hour, or until firm.

Meanwhile, place the filling ingredients, except the coconut milk fat into the food processor and pulse until well mixed and smooth. In a separate bowl, whip the coconut milk fat and Frangelico together – scoop out the fat on the top of the can, leaving the watery part in the can and whip the fat and Frangelico just like you would whipped cream. Then fold this mixture into the chocolate mixture.

Pour filling into the tart shell(s) and refrigerate for another hour. Serve with sliced figs on top.

Will store in an airtight container in the fridge for up to a week or in the freezer for 3 months.

Entered into the Fig Love Blog Hop.

Eggplant Relish

15 lbs of homegrown produce!

Harvest season is here! This has been our best gardening year yet. I owe it all to our bunnies actually. It was their little pellets, collected through the winter which has made our plants produce like crazy. Between that and the warmer, drier temperatures this summer, we are just awash with so many delicious fresh vegetables!

This year we are growing tomatoes (we have about 30 plants!), zucchini, ground cherries, carrots, cabbages, sugar snap peas, potatoes, cucumbers, eggplant, peppers, melons lettuces, Swiss chard and arugula and beans (hope I am not forgetting anything). We tried new varieties of tomatoes this year, German Pink, Black from Tula and Ukrainian Purple, all developed in colder climates. We also tried cold climate melons. All are doing great this year!

This year, so far we have preserved 25 lbs of cabbage (red and green), 11 lbs of greens, 15 lbs of stone fruits, 10 lbs of tomatoes, as well as assorted carrots, green beans, sugar snaps, onions, peppers, zucchini and eggplant. So it has been a busy couple of months. We are really going to enjoy this in the winter months. That taste of summer is always so welcomed when the snows are falling down all around us.

I want to share with you a delicious condiment that I made. One that I wanted to dig right into but will have to reserve a bit of will power to leave it on the shelf for the dead of winter when the taste of sun ripened tomatoes, peppers and eggplants will be just the right thing I need to lift my spirits!

Eggplant-Tomato Relish (from The Joy of Pickling – My VERY favorite cookbook for this time of year!)
Makes 2 pints

INGREDIENTS:

1 lb eggplant, peeled and cut into ¾ inch cubes
2 tsp sea salt
6 TBS olive oil
1 large onion, chopped
1 large red bell pepper, chopped
3 garlic cloves, minced
3 cups peeled and coarsely chopped tomatoes
¾ cup raw apple cider vinegar
1 bay leaf
1 tsp whole mustard seeds
1 TBS pine nuts
1 TBS capers
Black pepper to taste

METHOD: In a bowl, toss eggplant with salt, put in a colander and let drain for an hour or so. Rinse eggplant and drain it well. Heat the oil in a large non-reactive pot. Add eggplant and sauté about 5 minutes. Add onion and pepper and sauté another 10 minutes. Add remaining ingredients. Over medium heat bring mixture to a simmer. Simmer uncovered, stirring often for about an hour. Remove bay leaf and ladle mixture into pint or half pint mason jars, leaving ½ inch headspace. Close jars with 2-piece caps and process for 15 minutes in a boiling water bath. Store jars in a cool, dry, dark place.

Thai Inspired Noodle Stir Fry

 

I don’t normally cook Asian cuisine at home, but have been known to put on a sushi party every now and then! With allergies to both gluten and soy it is hard finding recipes that don’t include these common ingredients and I can never go out to eat since most places use these ingredients. But recently I have re-discovered Thai and Vietnamese, cuisines that don’t rely on those ingredients but instead fresh flavors like lime, cilantro, mint, fish sauce and rice noodles. I am also a sucker for the crushed peanut garnishes…

(My first homemade Pad Thai)

We have a few decent Thai and Vietnamese places in Vermont, but they are at least an hour away from us. So I started making it at home. We had friends over for dinner a few weeks ago and I tried my hand at making the classic dishes, Pad Thai and Chicken Satay  (based on the recipes that are highlighted). It was a lot of fun to make and both dishes turned out delicious. After working with traditional recipes and wrapping my head around the flavor profile, I have started using these flavors often in my cooking, lately. I think this type of food lends itself well to the summer anyway; couple that with our garden and CSA bursting at the seams with fresh produce and immediately a delicious stir fry seemed like just the thing for dinner one night recently. It has literally been years since I made a stir fry and after this experience making it, I realized why it is such a popular go-to meal!

I had some leftover Pad Thai sauce and peanut sauce from the satay and so I used those in combination as my sauce. Then I scrounged around in my vegetable bin and took out everything that needed using. I knew I had some baby shrimp in the freezer and a plan started coming together. I also made a recent discovery of Miracle Noodle , a Shirataki noodle. Shirataki noodles are made from a white yam and are basically made up of water and fiber. They don’t have much of a taste on their own, but they are a great substitute for white rice noodles or glass noodles and are very light, as they contain no net carbohydrates. I used them for my Pad Thai and they worked great, so I knew they would be lovely with this stir fry.

This was a simple and quick meal to put together. If you don’t have all the vegetables I put in my stir fry, try using what you have on hand. This is what makes preparing a stir fry so fast and easy.

INGREDIENTS:

  • 2 TBS coconut oil
  • 1 whole kohlrabi, cut in thin circles, cut in half
  • 1 carrot, julienned
  • ½ leek, thinly sliced
  • 1 TBS minced/grated ginger
  • 1 clove garlic, minced/grated
  • ¾ cup peanut sauce http://www.shesimmers.com/2009/03/how-to-make-thai-peanut-sauce-my-moms.html
  • 2 16 oz packages of Miracle Noodle
  • A couple hand fulls of spinach
  • 1 cup of pre-cooked baby shrimp
  • Juice of one lime
  • ½ English cucumber, thinly sliced
  • sliced leek
  • crushed peanuts
  • cilantro and/or mint

METHOD: Heat coconut oil in a wok or large skillet. Add the kohlrabi and cook until nice and browned. Then add the carrots, leeks, ginger and garlic. Sautee until the carrot softens a bit (you want the end result to still be somewhat crunchy). Add the peanut sauce, add more coconut oil if it is too dry. Then add 2 packages of the noodles, stir constantly. Add the spinach and shrimp and cook until the spinach is wilted. Then remove the skillet from the heat and squeeze the lime juice over everything. Divide evenly between two bowls and garnish with the cucumber, leek, peanuts and cilantro/mint. Serve immediately. Serves 2.

Deliciously Moist Bean Cake

 

As I type this I have 13 other recipes waiting in the queue, but I made this cake yesterday to take to a 4th of July dinner and we loved it so much, I wanted to post about it today. Plus we were having a lot of fun on my facebook page yesterday talking about homely looking cakes that taste better than expensive bakery cakes. So I just had to post another cake recipe today!

The crazy thing about this cake is that it is grain and dairy free, made mostly of beans, coconut flour and eggs. Sounds crazy I know, but baking sweets with beans is ingenious! I modified the recipe from The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free by using date sugar instead of coconut sugar and it gave the cake a bit of gingerbread flair. I also used pinto beans, instead of cannellini or navy, so the color of the cake was darker.

This cake is incredibly moist, packed with protein, fiber and folate. Even though there are a lot of beans in the recipe, the cake does not taste of beans. I asked everyone eating it what they thought the main ingredient was and no one guessed beans!

The trick with eating a large amount of beans and having no ill effects is in how they are prepared. I always use dried beans and cover them in a mixture of warm water and about a TBS of raw apple cider vinegar. I generally soak them for 2-3 days, changing the water daily (you don’t need to add more vinegar) and make big batches so I can freeze them for later use. Using this method, people who can’t tolerate beans very well have no problems eating them! So I strongly suggest doing it this way.

Since it was July 4th, I decided to top the cake with red, white and blue. I made an icing of raw soaked cashews, medjool dates, vanilla and some water and topped it all off with blueberries, raspberries and some crushed peanuts left over from last night’s dinner (another upcoming post).

It was delicious and totally hit the spot for our festive dinner, which was a combined effort : shrimp cocktail with prosecco, chips and dip, homemade buffalo wings, grilled chicken, potato salad and coleslaw all washed down with our friends’ home brewed hard cider.

Bean Cake (adapted from The Spunky Coconut’s Vanilla Bean Cake)

INGREDIENTS:

Cake:
2 cups room temperature beans (I used pinto, if you want a lighter colored cake try navy or cannellini)
6 eggs
1 tsp vanilla extract
½ cup date sugar
¼ cup coconut oil, liquefied
1/3 cup coconut flour
½ tsp sea salt
1 tsp baking soda
1 ½ tsp baking powder (aluminum free)

Raw Cashew Cream Icing (from Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less )
1 cup cashews
3 cups water, divided
3 large, pitted Medjool dates
1 tsp vanilla extract
Pinch of salt

METHOD: Preheat oven to 325 F. Add beans, eggs, vanilla and sugar to a food processor and puree well. Then add to the bowl, coconut oil, coconut flour, salt, baking soda and powder and puree well. Pour into a springform pan, lined with parchment paper on the bottom and greased all around. Bake for about 30 minutes or until knife comes out clean when inserted into the center of the cake. Cool completely.
In a small bowl cover the cashews with 2 cups of water and the dates in a separate bowl with one cup of water. Soak for about 20 minutes. Drain cashews and discard the soaking water. Add cashews to a blender. Add the dates along with their soaking water and the salt and vanilla. Start the blender on low and increase slowly to high. Blend for 1-2 minutes until creamy. Ice the cake and then put it in the freezer for about an hour before serving. Top with berries.
TIP: if using a regular blender soak cashews overnight to get the right consistency.

Grain Free Almond Raspberry Muffins

I am just going to ignore the fact that I haven’t updated this poor blog in over a month, as I would just bore you to tears with excuses and reasons why I haven’t been around. ‘Tis the season to be outside, working on gardens, doing homesteading chores… I mean how can you say no to this face?

(for more of my homesteading activities see my blog Got Goats?)

(and catching up with the rest of the world by reading The Hunger Games and watching the first season of Game of Thrones).
I’ll leave it at that.

I can’t even take credit for this recipe I am going to share with you, even though I did modify it a bit. But they were too good not to share with you. The recipe comes from one of my very favorite baking cookbooks – The Spunky Coconut Grain-Free Baked Goods and Desserts: Gluten Free, Casein Free, and Often Egg Free – this book is terrific. In fact, this one cookbook has really changed my life since going gluten-free 3 years ago. I love it because I can make and eat every single recipe in it without tweaking. If that weren’t enough, all of the recipes I have made from it, which are constantly increasing in numbers, are perfect – they always work, always taste divine and even fool those who don’t have to worry about gluten or grains. Did I mention that the recipes are also very simple to make? I mean what more could you possibly want? What can I say, I am an enormous fan.

These muffins are light and flavorful. They are perfect for breakfast, as an afternoon snack with tea or a nice way to end dinner. Once you finish your first batch, I bet you’ll be whipping up another soon after! They go fast!

Grain Free Almond Raspberry Muffins (adapted from The Spunky Coconut’s Aspen Almond Muffins)

INGREDIENTS:

¼ cup of applesauce
1/3 cup honey
3 eggs at room temperature
½ cup coconut oil, liquefied
2 cups almond meal
½ cup buckwheat flour
1/4 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
1 cup fresh raspberries

METHOD:
Preheat oven to 350 F. Mix first 4 ingredients in a bowl. Then add to it the rest (except the berries), then mix with a hand mixer or food processor until incorporated. Then fold in the berries (The Spunky Coconut recommends strawberries). Spoon into muffin wrappers or a silicone muffin tray and bake for 25 minutes.

Versatile Smoothie Recipe

This recipe is kitty approved!

I have been posting a lot recently on my Facebook Page about my post workout Pumpkin Smoothies and those posts have created quite a buzz! I am a huge pumpkin freak and I enjoy it all year long – seems like a lot of you are too! I don’t know what I enjoy better, my workouts or these smoothies afterwards- the best of both worlds! This smoothie is great way to get in some extra grain-free carbohydrates, fat and protein post workout.

That said, many times when I post a specific recipe, I get a lot of great comments like: “can I substitute Y ingredient for X ingredient?” or “I wish I could make that, but I don’t consume X ingredient” or “I wish I could make this but I don’t know where to get X ingredient” or simply “I don’t like X ingredient”. You get the gist…so although I will post my awesome pumpkin smoothie with options and add ins, I will also give you ideas for entirely different smoothie recipes. This is mix and match folks! :)

This is your smoothie recipe – easy to tailor to your tastes and needs. I give some suggestions, but feel free to improvise. Like chocolate? Add a TBS or two of fair trade cocoa powder (no sugar added). Don’t do sugar? Try stevia, or fruit sweetened smoothies – dried dates are great for this. Want to make it a greenie? Add a handful of spinach or kale. The possibilities are endless!

Here are some of my recent combinations:

raw milk, pumpkin, 1/2 banana, cinnamon, nutmeg, ginger and a little stevia
raw milk, egg, pumpkin puree, almond butter, cinnamon and molasses
coconut milk, avocado, cocoa powder, cinnamon, maple
kefir, soaked almonds, dried dates/figs, frozen berries, vanilla extract

This smoothie recipe is so versatile you can enjoy it for breakfast, a snack, dessert or part of any meal when you need an extra boost.

INGREDIENTS: per smoothie (@ 16 oz)

Base liquid: 1 cup liquid – Kefir, Raw Milk, Coconut Milk are good choices
Thickener: 1 banana – I also like using instead 1/2 avocado
Nuts: 3 TBS almond butter – you can use any other nut butter or a handful of soaked nuts – I usually use almonds – click here to understand about the benefits of soaking nuts
Sweetener: 1 TBS 100% pure maple syrup, honey or molasses or 1/8 – ¼ tsp or one or two dried dates (optional)
Optional add ins: ¼ cup of pumpkin puree, 1/4 yogurt, 1/4 berries, 2 TBS cocoa powder, kale or spinach, dash of cinnamon, 1 shot of espresso or ¼ cup of coffee, 1 TBS coconut oil, raw pastured raised chicken egg (do not use conventional eggs from the grocery store), vanilla extract, powdered ginger, nutmeg, etc.
Ice

METHOD:
Place all the liquids in your blender first. Then add the fruit, butters, oils and nuts and then the cinnamon. Process on medium speed until well mixed, then start adding ice, a handful at a time, gradually, until the smoothie is at your desired consistency. I usually turn up the speed to high during the ice process. Pour and enjoy!