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Almond Pear Tartlets with Cinnamon-Caramel Cream

Almond Pear Tartlets with Cinnamon-Caramel Cream Recipe photo
Almond Pear Tartlets with Cinnamon-Caramel Cream Recipe
photo by recipe author

Servings: 6 (3 tartlets)
Preparation Time: 20 minutes

For the crusts:

  • 3/4 cup almond flour (or ground almonds)
  • 1/2 cup pitted dates
  • Big pinch of salt

For the filling:

  • 2/3 cup almond milk (or any other nondairy milk)
  • 1/3 cup pitted dates
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger (optional)
  • Pinch of sea salt
  • 1 tablespoon melted coconut oil
  • 2 large, ripe pears, peeled, cored, and thinly sliced

To make the crusts, combine the almond flour, dates, and salt in a food processor and pulse until well combined. (If the mixture doesn’t quite come together, add 1/2 tablespoon of water and process again.) Divide the mixture between three 4-inch mini tart pans, pressing it firmly and evenly onto the bottoms and sides of each pan. Place the crusts in the refrigerator while you make the filling.

To make the filling, combine the milk, dates, lemon juice, vanilla, cinnamon, ginger, and salt in a high-speed blender and blend until completely smooth. With the machine running on low speed, stream in the coconut oil; blend again until smooth.

Place the thinly sliced pears in a medium bowl, add the caramel sauce from the blender, and toss/stir to coat. Remove the crusts from the fridge and divide the pear-caramel mixture among them, heaping the pears into each crust until almost overflowing. (If there is any remaining caramel sauce, enjoy it with a spoon or save it for another use.) Place the filled tartlets in the fridge and let chill for 2 to 4 hours, or until the filling is set.

Recipe submitted by Amber, Kansas City, MO

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Pumpkin Crunch Casserole or Breakfast Pudding

Pumpkin Crunch Casserole or Breakfast Pudding Recipe photo
Pumpkin Crunch Casserole or Breakfast Pudding Recipe
photo by recipe author

Servings: 6
Preparation Time: 45 minutes

Preheat oven to 350 degrees F.

Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In medium bowl mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.

In small bowl mix ground almonds, cinnamon and coconut cream concentrate. Sprinkle evenly over the pumpkin mix.

Bake for 25 minutes at 350 using a water bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Joanne, Delmar, DE

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Gluten Free Pumpkin Spice Cream of “Wheat”

Gluten Free Pumpkin Spice Cream of Wheat Recipe photo
Gluten Free Pumpkin Spice Cream of Wheat Recipe
photo by recipe author

Servings: 2-3
Preparation Time: 10 minutes

  • 1 medium head of cauliflower, steamed
  • 4 pastured eggs
  • 1 1/4 cups vanilla non-dairy milk
  • 4 tablespoons coconut cream (the cream that rises to the top of full fat coconut milk that has been refrigerated)*
  • 1/4 cup pumpkin
  • 1/2 teaspoon maple flavor (vanilla should work too)
  • 1-3 tablespoons sweetener of choice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • couple dashes of salt
  • grass-fed butter (optional)

Place the steamed cauliflower in a food processor and pulse until it’s “riced”.

Whisk the 4 eggs in a large mixing bowl and set aside.

In a medium sized saucepan, combine the milk, cream, pumpkin and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1-2 minutes.

Remove the pan from heat and add a 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs.

Pour the mixture back in to the food processor, add the maple extract, spices, salt and sweetener and pulse until well combined.

Serve hot with a dollop of grass fed butter (optional).

Quick notes

Since all cauliflower heads are different sizes, you may want to add milk if it seems to thick or add some almond flour to thicken it up.

Variations

Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple nut version.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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“Notato” Pancakes

Notato Pancakes Recipe photo
Notato Pancakes Recipe photo
photo by recipe author

Servings: 4
Preparation Time: 15 minutes

  • 1 large head of cauliflower, chopped and steamed
  • 1-2 tablespoons fresh chives, minced
  • 2 eggs
  • 1/2 teaspoons garlic powder
  • salt and pepper to taste
  • 1-2 tablespoons coconut oil for frying

Pat dry the steamed cauliflower to remove as much moisture as possible.

In a food processor, pulse the cauliflower into tiny pieces. Do not puree it!

In a mixing bowl, whisk the eggs and add the cauliflower, chives, garlic, salt and pepper and stir until combined.

Heat a large skillet over medium high heat and add 1 tablespoon of oil. Once the oil is hot, spoon the mixture into the pan and press down into a pancake shape. Cook until brown and pancake is holding together enough to flip and brown the other side. You may need to add more oil to the pan for the second batch of pancakes.

If your batter seems too running, add a bit of coconut flour if you’d like. I prefer these to be flourless!

Recipe submitted by Kate, Highlands Ranch, CO

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“Caramel” Fudge

Caramel_Fudge Recipe photo
Caramel_Fudge Recipe
photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Grease a small pan. Place all ingredients (except chocolate chips) in the food processor (or if you don’t have one you could combine it all on low on the stove) and combine until smooth. Pour your mixture into the pan and stick it in the fridge for about 5 minutes. Pull it out, add some chocolate chips, and then throw it back in until it’s set!

Cut up into 12-16 squares. These should be kept in the fridge, they get a little melty.

Recipe submitted by Sarah, Abilene, TX

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Coco Coconut Cups

Coco Coconut Cups Recipe photo
Coco Coconut Cups Recipe
photo by recipe author

Servings: approx. 24 candy cups
Preparation Time: 15 minutes

For the coconut cups:

For the chocolate:

1. Line mini-muffin pan with paper muffin cups

2. Process all ingredients for coconut cups in food processor just until well mixed.

3. Fill paper cups halfway with coconut mixture.

4. In a small bowl, whisk together ingredients for chocolate.

5. Drizzle a little chocolate onto each candy cup.

6. Chill in refrigerator until set, about 20 minutes.

7. Store in covered container in refrigerator if your kitchen is warm, as the chocolate will be melty.

Recipe submitted by Chrissie, Pittsburgh, PA

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Gluten Free Pumpkin Muffins II

Gluten Free Pumpkin Muffins II Recipe photo
Gluten Free Pumpkin Muffins II Recipe
photo by recipe author

Servings: 10 muffins
Preparation Time: 45 minutes total

Preheat oven to 350 degrees F.

Using an electric mixer, blend together pumpkin, banana, maple syrup, eggs, and vanilla.

In a separate mixing bowl, stir together dry ingredients: almond meal, coconut flour, baking soda, baking powder, salt, and spices. Add to wet ingredients until blended. Mixture should hold together well and not be runny.

Pour batter 3/4 full into lined muffin tins.

Bake at 350 degrees for 25-30 minutes.

Tops will get perfectly hard and yummy, and the inside will be very, very moist!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Ashley, Rocklin, CA

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Gluten Free Lemon-Coconut Blondies

Gluten Free Lemon-Coconut Blondies Recipe photo
Gluten Free Lemon-Coconut Blondies Recipe
photo by recipe author

Servings: 12-16
Preparation Time: 10 minutes

Preheat the oven to 350 degrees. Over very low heat, heat honey and coconut oil just until oil is melted. Stir in the lemon juice and vanilla, and then whisk in the eggs and lemon zest.

In a small bowl, stir together the coconut flour, sea salt, stevia, and baking powder until well combined. Stir this into the coconut oil mixture. After a couple of minutes this is going to get very thick, as the coconut flour absorbs the moisture. At this point, stir in enough of the coconut milk to have the consistency of thick pancake batter (start with a 1/4 cup and see if you need to add more).

Grease an 8 by 8 inch baking pan, and spoon in the batter. Top with the toasted coconut, and bake for 35-45 minutes, or until the center feels “set” when you lightly press down with your finger. Remove and cool completely before cutting (if they are still warm, they will fall apart).

Note: I made these in a 6 by 10 inch pan, as well an 8 by 8–since the latter is more common, that is the size I called for, but the other pan worked well.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Angela, Longmont, CO

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