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Archive for the ‘desserts’ Category

your ultimate guide to coconut cream frosting (dairy free, gluten free, paleo)

In dairy free, desserts, paleo, primal, recipes on July 22, 2012 at 5:02 pm

I have come across several wonderful recipes for coconut cream frosting for those on a dairy free and gluten free paleo diet. Whether you prefer to use shredded coconut, coconut milk, coconut manna or coconut cream to make your dairy free whipped topping, there’s a recipe here for you.

photo credit: healthylivinghowto.com

Coconut Cream Frosting

The first recipe is made with coconut butter, which is an excellent frosting ingredient. It’s sweet all on its own and can be warmed and whipped into shape quite easily. This recipe uses only a few ingredients and comes together quickly. It’s a perfect complement to a coconut chocolate cake or chocolate valentino flourless chocolate cake.

Adapted from http://gnowfglins.com

This recipe makes enough to frost one double-layer cake.

Ingredients
1 15-16 ounce jar coconut butter or coconut manna, warmed to a blendable texture
1 1/2 Tbsp raw honey, warmed to a blendable texture
1 cup full-fat coconut milk
1 tsp vanilla extract

Preparation

Place coconut butter, honey, and vanilla extract in bowl of food processor. Process until well combined.  Add coconut milk, a little at a time, until frosting reaches your desired consistency. Read the rest of this entry »

easy recipe for chocolate ganache

In desserts, recipes on July 21, 2012 at 7:42 am

This is a very easy recipe for making chocolate ganache. Experiment with different chocolates to discover which you prefer. I love using Lindt Excellence Chili dark chocolate Bar when I make this recipe, but Lindt Excellence 85% works well also. The recipe is easily halved or quartered, depending on how much you need, and how much chocolate you have. Each Lindt bar is 100g. The full recipe calls for 500g chocolate, and 500ml cream. In the US, 1 quart of cream is 946ml, and 1 pint (the cute little boxes of cream) are 473ml.

After making, pour into a pyrex baking dish and chill. Cut into thin slices to serve as a rich dessert. Or store the chocolate ganache in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.

http://www.annabel-langbein.com/cooking/recipes/recipe/?id=280

samoa brownies

In desserts, gluten free, paleo, recipes on July 14, 2012 at 1:09 pm

In the home of the Paleo Parents, overwhelming health successes have occurred since adopting a new diet and lifestyle. Matt and Stacy together lost over 200 pounds in a little over a year while their seasonal allergies, bouts of depression and digestive issues have disappeared. In their three young boys asthma, eczema, allergies, attention deficits and self-control issues have been solved. It is the authors’ sincere wish that this book will have a positive impact on your family’s health and well-being. Buy Eat Like a Dinosaur: Recipe & Guidebook for Gluten-free Kids [Paperback] here.

Oh-emm-gee these brownies look divine. And you’d expect nothing less from Paleo Parents, Stacey & Matt.

Visit their blog for the complete recipe: http://paleoparents.com/featured/samoa-brownies/

grilled peach and ginger ice cream

In desserts, food porn, recipes on July 12, 2012 at 11:22 am

http://paleoparents.com/featured/grilled-peach-and-ginger-ice-cream/

chocolate valentino, flourless chocolate cake

In desserts, food porn, gluten free, paleo, primal, recipes on July 12, 2012 at 10:41 am

Flourless chocolate cake, spiced up with a hint of chili powder.   A silky, decadant texture…very moist and rich.  Heaven!!

Served with sweetened whipped cream, a simple raspberry sauce and fresh raspberries – a  classic and  perfect combination.

Chocolate has many associations – godliness, health-giving, mood altering, and addicting. Bless the ancient Mayans and Aztecs for developing the cocoa bean into the delicious luxurious chocolate drink that the Spanish explorers brought back to Spain. How the Spanish kept chocolate a secret for 100  years is a mystery that perhaps can only be explained by the lack of the internet!

Use your favorite chocolate – the finished cake will taste exactly like the chocolate you use. Be creative with your chocolate, if you like a sweeter cake use milk chocolate or a combination of the semisweet and milk chocolate. If you like bittersweet chocolate use that and add sweetness by mixing the semi sweet with bittersweet. If you are daring, try white chocolate. A higher cocoa percentage increases the bitterness of the chocolate.

Note: it is optional to use a heart shaped pan. For a real Valentino, bake it in a heart shaped pan or cut it out into a heart shape. You may use any shape pan that gives you an area of 50” – 6×8 or 7×7. An 8” spring form pan works with great results as do smaller pans or ramekins.

This recipe is adapted from Sweet Treats by Chef Wan.

Chocolate Valentino,  Flourless Chocolate Cake

Preparation Time:  20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped

½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter

5 large eggs separated

1/4 tsp Vanilla extract

1/4 tsp chili powder

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks, chili powder and vanilla to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

 

Whipped Cream

1/2 cup Heavy Cream
1/4 tsp Vanilla extract

Mix ingredients together and whip to a stiff peak.  Make sure not to over mix!!

Or if you prefer a dairy free whipped topping, see the ultimate guide to coconut cream frosting (dairy free, gluten free, paleo)

sugar free, watermelon sorbet

In casein free, dairy free, desserts, gluten free, recipes on July 10, 2012 at 6:03 pm

Recipe adapted from: http://www.nourishingmeals.com/2009/08/sugar-free-watermelon-sorbet.html

Watermelon has a high water content and is naturally sweet making it perfect for sorbet. This recipe is very easy to make and does not require an ice cream maker.

The trick to making this recipe at a moment’s notice is to have your freezer already stocked with chopped watermelon. Then all you need to do is toss everything into the food processor and you can have a healthy, refreshing dessert in minutes!

4 to 5 cups frozen (seedless) watermelon chunks
the juice of one lime
1/3 cup honey
1/8 teaspoon guar gum

Place all ingredients into a food processor fitted with the “s” blade and pulse. Continue to process then pulse until all of the chunks have become a smooth sorbet. The pulsing is really the trick here, so if the watermelon chunks just are not breaking down, turn off your machine, then pulse. Taste and add more sweetener if necessary. Pulse again.

You can serve it right away or scoop it out and freeze for a few hours in a container. Use an ice cream scoop to serve.

watermelon whole fruit popsicles

In books, casein free, clever ideas, dairy free, desserts, gluten free, recipes, snacks on July 10, 2012 at 2:44 pm

You can replace the watermelon puree with honeydew melon or cantaloupe puree.

Use any fresh organic fruit you have on hand.

I like using contrasting colors because it makes the popsicles look so pretty! And don’t forget to use seedless watermelon.

3 cups watermelon puree (about 1/4 to 1/2 a watermelon)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Recipe and instructions: http://www.nourishingmeals.com/2012/07/watermelon-whole-fruit-popsicles.html


Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family is available for pre-order here. Release date August 20, 2012.

Buy The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition here

apple pie baked in the apples

In clever ideas, desserts, recipes on July 9, 2012 at 6:29 pm

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Baking an apple pie inside an apple. What a creative idea! The recipe is super simple. You just basically find some apples that can sit upright without falling over, chop off the tops, scoop out the insides, mix the part of the apples that you scooped out with a few ingredients, spoon it back into the apples, place the dough on the top and bake those badboys. You’ll end up with some single serving apple pies that everyone will love.

For complete step by step instructions:  http://paperplatesandchina.blogspot.com/2011/08/pie-la-apple.html

My notes:

Eliminate the sugar from this recipe.
If granny smith apples are too tart for you, use a sweeter apple instead.

Make it primal by using almond flour pie crust: http://beta.primal-palate.com/recipe/almond-flour-pie-crust/

lemonade cucumber spa popsicles “spa pop”

In casein free, clever ideas, dairy free, desserts, food porn, gluten free, recipes, snacks on July 9, 2012 at 12:32 am

  • These spa pops are a healthier & more cost efficient alternative to store bought pops. More eco too, no packaging to toss!
  • As always, use your own taste buds to determine how sweet you want your ice pops.

Slice lemon in half and squeeze it over a strainer into 2 cups of cold water. Sweeten lemon water to taste with your favorite sweetener. Fill popsicle molds 2/3 with lemonade. Freeze uncovered for about 1 hour. Take pops out of freezer. Scrape and stir any ice crystals that have formed. Add a spoonful of the julienned cucumber to the pop molds. Be sure to leave a tiny bit of room at the top of your popsicle mold so they don’t overflow when you add the stick. With a popsicle stick or a butter knife, press the cucumber into the mixture so it is evenly distributed. Add your popsicle sticks, freeze pops for another 3-4 hours until solid. Makes 3 cups of popsicle mix

http://www.familyfreshcooking.com/2010/08/03/lemonade-cucumber-spa-popsicle-recipe/

watermelon frosty

In casein free, dairy free, desserts, food porn, gluten free, recipes on July 3, 2012 at 3:42 pm

Image

Watermelon Frosty
serves 2

2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tbsp maple syrup
1 large lemon, squeezed (lime juice also works very well! use 2 limes)
1 fresh banana

optional: 2 shots of tequila (or sub with more water or fruit juice)
also optional: a few dashes of cayenne powder in the blender or over top when you serve!

Garnish: a few slices of watermelon – with rind on – frozen.

Blend Pour. Garnish with frozen watermelon/rind slices. Serve! Enjoy.

Blending Tip! The best way to blend up this frosty is in a Vitamix – it really frosts up that thick frozen watermelon!

http://kblog.lunchboxbunch.com/2011/05/watermelon-frosty-or-margarita.html