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Tag Archives: pale

July 15, 2015
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familyglutenfree
Sweet Treats
gluten-free, grain-free, pale, strawberry rhubarb, vegan

Mini Strawberry Rhubarb Crisps

July 15, 2015 Sweet Treats Leave a comment
Mini Strawberry Rhubarb Crisps

Yes, I’m back. It has been a while, I know. The great part about blogging is, when life happens, you can put it on hold. A lot has been happening in life right now that has kept me from finding time to blog, but it has also been keeping me from cooking. I’ve been picking up some consulting hours, managing the never-ending business of summer with two kids, as well as, preparing for some life changes in the coming year. I never want to post a recipe I am not proud of or back a product we don’t really love or find a perspective that isn’t really worth discussing. Then our farm share started up and I was forced to get creative. What do you do with a boat load of fresh strawberries that only last a day or two and a big bunch of rhubarb….dessert!

Strawberries and Rhubarb

Strawberries and Rhubarb

I love strawberry rhubarb pie. I am a sucker for the sour/sweet combo and it is a perfect light dessert for summer. However, I am a horrible piecrust maker. It is something I hope to master some day, but I just can’t get it right. Even in my pre-gluten-free days, I could never get a perfect flaky crust. Usually I just bought a premade crust from the store, but the ingredients are horrible and they don’t taste that great anyway.

Filling

Filling

Crisps or crumbles are the perfect alternative to pies. They have the same great flavors and I love having some flexibility over the crumbly topping. The combinations are endless – oats, quinoa flakes, nuts, seeds, honey, maple syrup, coconut, and beyond. They have the added simplicity of not having to make dough and roll out a piecrust.

This recipe was inspired by a recipe I found on the blog Pinchofyum.com. I really liked how simple the recipe is and I like the nutty topping. I made some changes based on my personal taste and texture preferences. I also altered the recipe so it could be made into “mini” crisps. I like the mini versions because they keep your serving size in check and every crisp gets its own sticky gooey border. By the way, this recipe is also grain-free, dairy-free, egg-free, soy-free, and vegan.

Crumbles

Crumbles

My favorite part of this recipe is making the crumbly topping. I do this all using my hands, no pastry cutter or fancy tools required. After adding the dry ingredients to the bowl, simply add in the coconut oil and mix together with your hands until crumbles form.

Ready to bake!

Ready to bake!

My husband has had his share of strawberry rhubarb crisp as I developed the recipe, but he wasn’t complaining. I typically whipped up a batch after the kids went to bed and we enjoyed it together as we watched our favorite grownup shows. This will be a treat we enjoy every summer. I hope you enjoy it too.

Right out of the oven

Right out of the oven

P.S. I’ve also enjoyed a mini crisp for breakfast topped with a scoop of plain unsweetened yogurt!

Mini Strawberry Rhubarb Crisps
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
vegan, paleo
Author: FamilyGlutenFree.com
Recipe type: sweet treats
Serves: 6
Ingredients
  • Filling:
  • 1.5 cups chopped strawberries
  • 1.5 cups chopped rhubarb
  • zest from one lemon
  • ½ cup sugar
  • 1 Tbsp arrowroot powder (can also use cornstarch)
  • Topping:
  • ½ cup almond meal
  • ½ cup chopped pecans (or hazelnuts, walnuts)
  • 2 Tbsp coconut flour
  • ¼ teaspoon salt
  • 3 Tbsp coconut oil, plus more for greasing ramekins
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease 6 ramekins with coconut oil.
  3. Place all 6 ramekins on a baking sheet.
  4. Combine all the ingredients for the filling in a medium bowl.
  5. Evenly distribute filling into each of the 6 ramekins.
  6. In a separate bowl combine almond meal, nuts, coconut flour, and salt.
  7. Add the coconut oil and mix ingredients with hands until “crumbles form” and the oil is well distributed.
  8. Evenly distribute crumbles over filling of each ramekin.
  9. Place baking sheet with ramekins in the oven and bake for 20 minutes or until the topping is lightly browned.
  10. Allow to cool for at least 10 minutes and enjoy as is or top with your favorite whipped cream or ice cream.
3.2.2929

 

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September 19, 2014
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familyglutenfree
Sweet Treats
coconut, dairy-free, pale, vegan

Cashew Chocolate Chip Dairy-Free Ice Cream

September 19, 2014 Sweet Treats Leave a comment
Cashew Chocolate Chip Dairy-Free Ice Cream

As part of my journey to eat better, I decided to remove dairy almost completely out of my diet. This was a personal choice based on what I think is best for my body and it has made a huge difference in how I feel every day. Occasionally I will have some butter or hard cheese. Unfortunately, since removing dairy, I now suffer some negative symptoms if I indulge in dairy products such as heavy cream, milk, cream cheese, and ice cream. My symptoms usually include a stomachache and acne breakout. This is a very common reaction for many who give up dairy products. Some may read this and think, maybe I shouldn’t have given up the dairy since I seemingly tolerated it well before. However, my interpretation is much different. I think, wow, my body really didn’t like all that dairy I was eating for so long.

A secondary goal I made for my family after I gave up dairy was to drastically reduce dairy in my kid’s diets as well. They eat butter, some cheese (mostly via pizza) and yogurt in their smoothies. However, they don’t drink cow’s milk (we opt for almond milk instead) and they eat coconut milk ice cream at home.

Coconut milk ice cream is becoming very popular and you can find it in most grocery stores next to the other traditional ice cream. It has a very creamy smooth texture and you can find it in a variety of flavors. It has a subtle coconutty taste, but it is very light and usually unnoticeable. My kids don’t even flinch when they eat a bowl of coconut milk ice cream or popsicle. Whether you eat dairy or not, it is a great frozen treat and, many consider, a healthier alternative.

Coconut milk ice cream found at the supermarket is great, but it is usually full of additives. Also, flavor options are more limited versus traditional cows milk ice cream. However, it is really easy to make at home using a regular ice cream maker. Unfortunately, you will need an ice cream maker to create the smooth consistency of ice cream, by forming small ice crystals rotating against an ice-cold surface. I have the ice cream maker attachment for my KitchenAid® mixer, which works great and you don’t need a separate unit to store.

I use canned coconut milk because it is usually free of additives, except for guar gum. I prefer the brand Native Forest because it is organic, non-GMO, and the cans are BPA-free. The trick with coconut milk is avoiding separation while keeping it cool. Even at room temperature, full fat coconut milk will form a thick layer of fat on top. Although heating the coconut milk will make an even solution, it will eventually have to be cooled to freeze in the ice cream maker. My trick is to utilize a blender to prepare the coconut milk solution for the ice cream maker quickly. Also, instead of using granulated sugar, I prefer honey (not raw, minimally processed, but liquid) or maple syrup. These sweeteners are already liquid, so they don’t need heat to be incorporated into the coconut milk mixture. All you need to do is combine the coconut milk, honey/maple syrup, vanilla extract and a few ice cubes and blend until smooth. The blender will take care of any separation of the coconut milk and incorporate the sweetener. The final solution is cool and ready to go directly into the ice cream maker.

Cashews and Chocolate Chips

Cashews and Chocolate Chips

Once the coconut milk ice cream starts to solidify and is soft in the ice cream maker (about 10 minutes for the model I use), add whatever flavors you want (nuts, fruit, chocolate, nut butters, etc.). For this recipe I like salted cashews and chocolate chips. Vegan chocolate chips give a nice crunch similar to a dark chocolate and the cashews complement nicely with the vanilla/honey flavored coconut milk ice cream. However, feel free to add whatever you want.

Wax Paper Lined Loaf Pan

Wax Paper Lined Loaf Pan

One final trick I’ve used is storing homemade ice cream in metal loaf pans lined with wax paper. The loaf pans are the perfect size and the wax paper protects the ice cream from forming ice crystals.

Get creative and try coconut milk ice cream. It is so quick and easy to make at home and I promise you won’t miss the cow’s milk. Enjoy!

Cashew Chocolate Chip Dairy-Free Ice Cream
 
Print
Prep time
10 mins
Total time
10 mins
 
Vegan, Paleo
Author: FamilyGlutenFree.com
Recipe type: Sweet Treats
Serves: 6
Ingredients
  • 1 can full-fat coconut milk (I prefer Native Forest brand because the cans are BPA-free)
  • ⅓ cup honey (liquefied, but minimally processed. I like Nature Nate’s brand)
  • 1 tsp vanilla extract
  • 2 ice cubes
  • ¼ cup vegan mini chocolate chips (I use Enjoy Life brand which is dairy and soy-free)
  • ½ cup chopped roasted salted cashews
Instructions
  1. In a blender combine coconut milk, honey, vanilla extract, and ice cubes.
  2. Blend until smooth.
  3. Add mixture to pre-chilled ice cream maker and operate per product directions.
  4. When coconut milk ice cream is solidified but soft, add the chocolate chips and cashews.
  5. Allow mixing for 1 minute so chocolate chips and cashews are evenly incorporated.
  6. Scoop ice cream out of ice cream maker into storage container, such as a wax paper lined metal loaf pan.
  7. Freeze for at least 2 hours, so the ice cream is hardened.
3.2.2802

 

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    Cashew Chocolate Chip Dairy-Free Ice Cream

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