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Gluten-Free Blueberry Coconut Flaugnarde

Gluten_Free_Blueberry_Coconut_Flaugnarde
Gluten-Free Blueberry Coconut Flaugnarde
photo by recipe author

 

Servings: 6-8
Preparation Time: 10 minutes

Preheat oven to 350 ºF

Using coconut oil or butter, grease the bottom and sides of an 8 or 9 inch pie dish. Set aside.

Using a blender, whip the coconut milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt till smooth and frothy. (Can also be whisked vigorously by hand.)

Pour roughly half an inch of batter into the greased dish and bake it in the oven until it is lightly set – just a few minutes. Take the baking dish out of the oven and add the blueberries in an even layer. Pour on the remaining batter.

Return the dish to the oven and bake for about 50 to 55 minutes, until slightly golden around the edges, and set in the center.

Serve at room temperature, with a dollop of coconut milk whipped cream and a sprinkling of cinnamon, if desired.

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

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Orange Dream Cake

Orange_Dream_Cake
Orange Dream Cake
photo by recipe author

 

Servings: 24
Preparation Time: 45 minutes

  • zest of 1 large organic orange
  • juice of the same orange (approximately 1/4 cup)
  • 3/4 cup heavy cream or yogurt
  • 2 large eggs
  • 1/4 cup melted coconut oil/butter/ghee
  • 1 tablespoon vanilla extract
  • 1/2 cup raw honey
  • 2 cups almond flour/cashew flour
  • 1 cup pecan meal
  • 1/4 cup coconut flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt

Preheat oven to 350 °F

Grate the zest of the orange first, then juice it. In a large bowl, mix wet ingredients (by hand works fine). In another bowl, combine dry ingredients. Pour the dry into the wet and stir again.

Spread the batter into a well-oiled 9X13 glass baking dish. Bake 25-30 minutes. Top with optional chocolate chips, allow to melt, and spread.

Cool before cutting. Store in fridge.

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Coconut Honey Chocolate Bites

Coconut_Honey_Chocolate_Bites
Coconut Honey Chocolate Bites
photo by recipe author

Servings: 6
Preparation Time:  30 minutes

Warm the coconut oil until it is liquid. Add in all ingredients except for the chocolate. Mix well.

Line a shallow pan with parchment paper or foil and lay out the coconut mixture and pat it down to flatten evenly. Pop it in the freezer until solid.

Melt chocolate using a double boiler and pour over the solid coconut-honey mixture. Let it set in the freezer

Once the top chocolate layer hardens, remove it from the freezer and cut it into bite size pieces or squares. Keep refrigerated.

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Sweet Potato Coconut Pudding

Sweet_Potato_Coconut_Pudding
Sweet Potato Coconut Pudding
photo by recipe author
Servings: 4-5
Preparation Time:  15 minutes
  • Cinnamon & Sucanat Shaker (3 parts sucanat to 1 part cinnamon)
  • Coconut Whipped Cream

Preheat oven to 350 degrees ºF.

Coat a 7″ x 11″ glass baking pan with coconut oil.

Put all ingredients into a food processor; process until smooth scraping down sides with a rubber spatula and processing again for consistency. Spread mixture into baking pan.

Bake for 40 minutes. Spoon pudding into serving dishes. Dust with cinnamon/sucanat. Serve with coconut whipped cream.

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Chocolate Coconut Mousse Tart

Chocolate_Coconut_Mousse_Tart
Chocolate Coconut Mousse Tart
photo by recipe author

Servings: 2
Preparation Time:  2 hours 30 minutes

Crust:

  • 1/4 cup raw almonds
  • 2 dates, pitted
  • 1 tsp water
  • Dash of sea salt

Filling:

  • 1/4 cup raw cashews
  • 2 tablespoons coconut milk cream (from the top of coconut milk)
  • 1 teaspoon coconut oil
  • 1 teaspoon raw honey
  • 1 tablespoon cocoa powder

In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.

In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.

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Coconut Cream Sweetheart Squares

Valentine's_Day_Gelatin
Coconut Cream Sweetheart Squares
photo by recipe author

Servings: 9
Preparation Time:  3 hours

Crumb Layer:

Creamy Layer:

Gelatin:

  • 4 cups 100% fruit juice, of your choice
  • 3 tablespoons grass-fed gelatin
  • 1 cup fruit (optional)

For the Crumb Layer:  Preheat oven to 400 degrees ºF. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8×8 inch, glass pan. Bake for 8-10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.

For the Creamy Layer:  Place 1 cup coconut cream in a small sauce pan over medium heat. Heat until considerably hot, but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In vita-mix combine warm coconut cream with the remaining cream, honey and vanilla. Blend. Cool to room temp.

For the Gelatin:  In mixing bowl pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temp.

To assemble:
Remove crumb layer from the freezer and spread on the creamy layer. Place in the refrigerator. When gelatin is room temp. and the creamy layer has chilled and set, pour the gelatin on top. Chill until gelatin has set.

Serve and enjoy!

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No Bake Strawberry Custard Tart

 

No_Bake_Strawberry_Custard_Tart
No Bake Strawberry Custard Tart
photo by recipe author

Servings: 12
Preparation Time:  30 minutes

CRUST:

  • 1 cup pecan meal
  • 1 cup cashew meal or almond flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil

FILLING:

Optional topping:
Chocolate chips

CRUST:
Mix ingredients in a bowl. Press firmly into a 9-inch springform cheesecake pan (or a deep dish pie plate).  Including about 1 inch up the sides.

FILLING:
Blend all ingredients in a blender until smooth. Pour into cheesecake pan.

Chill for at least 4 hours. Remove from pan and serve.

Optional:  Press chocolate chips into firm custard before removing from pan.

Store in fridge.

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Healthy Chocolate Pudding

Healthy Chocolate Pudding
photo by recipe author

Servings: 2
Preparation Time: 5 minutes (+20 minutes cooking time for the lentils)

  • 125g cooked (or sprouted) lentils
  • 1/4 cup cocoa powder
  • 1/4 cup coconut cream
  • 1/2 cup dates
  • 2 tablespoons honey
Mix everything in a blender and enjoy right away or fill the healthy chocolate pudding in popsicle forms and freeze. The flavour will fully enhance at room temperature, though.

Top with fresh berries and popped amaranth.Anja from Klingnau, Switzerland, just won $50 for this recipe and photo! Submit yours here.
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