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March 4, 2013 in Cakes and Cupcakes, Decadent Desserts, Hidden Veggies, Muffins and Coffee Cakes, Nut-Free Baking, Treats
I haven’t made these brownies in a very long time; but over the weekend, I found myself promising my kids that I would make them a treat. For them, that means something with chocolate in it. So, I decided it was a good excuse to give an old recipe a bit of a revamp.
When I first developed this recipe, I was having some difficulty getting my kids to eat vegetables (and at the time, my oldest wasn’t even eating fruit), so hiding some spinach into this recipe was really about just plain old hiding spinach in something. But, I also discovered that the spinach really helped the texture of these brownies (we all know how tricky grain-free baking can be). The original recipe made for a very delicious, but very cake-like in texture, brownie. I had always intended on revisiting this recipe to see if I could get more of a chewy textured brownie, ideally with that slightly crisp top that traditional brownies have.
So, I gave this a go with my new found best friend: the plantain. I hadn’t intended on making this a nut-free recipe (although I was trying to steer clear of ground flaxseed and coconut flour), but by the time I needed to add any almond flour, the batter was quite thick and I decided to try it without. I’m glad I did because it worked perfectly! Also, while I was at it, I decided to tone down the sweetness a bit to accommodate our more sensitive palates.
A note on green plantains: Plantains look a little like large bananas and are often found close to bananas in the grocery store (they are also called raw bananas in some countries). Green plantains are, well, green and the greener the better typically (they are starchier and have a more neutral flavor). They can be a bit challenging to peel. I like to cut in half lengthwise and in half crosswise and hen pry off the peel with my fingers. I typically stock up on green plantains when they have them in the store. They will stay green in a crisper for about 5-7 days (the peel will look like they are ripening but they are still green on the inside). I often buy a bunch, puree them in my food processor and then freeze in 1 cup portions in freezer bags for easy use for making pancakes or baking. Plantains turn first yellow and then get black spots and then almost completely black as they ripen. For any recipe that uses ripe plantains, the blacker the better. Plantains can range from white to yellow to orangey pink inside, which doesn’t seem to affect how they cook but does affect the color of the baking (not relevant for this recipe but this is why people find their pancakes turning anywhere from white to dark brown). I have come to love plantains as a flour substitute, especially for anything I want to have a chewy texture.
A note on chocolate: I always look for organic chocolate (typically sweetened with evaporated cane juice) and am very picky about looking for chocolate that is completely dairy-free (usually pretty easy, as long as you stick with semisweet or darker) and soy-free (much more challenging). One of my Go To brands is Enjoy Life (which comes in chunks and in mini chocolate chips). I’m also a huge fan of Equal Exchange (their 80% is our Go To snacking chocolate, but I also use their 71% and 65% in baking). Typically semisweet chocolate is about 55-60% cocoa, which isn’t very difficult to find organic and dairy-free but a little harder to find soy-free. Most people tolerate the small amount of soy lecithin in chocolate, and if you are one of these people Dagoba brand is a good one to look for. I typically consider my 65% Equal Exchange close enough to semisweet for baking.
I’ve posted some very potently chocolatey recipes lately (like Decadent Double Chocolate Cookies (Nut-free, Coconut-free, Egg-free) and Dark Chocolate Shortbread Cookies (Sandies or Meltaways)), but these brownies are a bit more traditionally chocolatey (so, not the uber intense flavor of those other treats), which I think works well as a brownie and also as a treat for my kids.
This makes a 9″x13″ tray of brownies, which I cut into 24 generously sized squares. Store in an airtight container for a couple of days at room temperature or in the fridge or freezer for longer.
Ingredients:
February 27, 2013 in Decadent Desserts, Treats
Who is Grug? He is the overprotective yet loving dad (voiced by Nicolas Cage) in the new DreamWorks Animation film, The Croods. The Croods is about a family of cavemen forced to embrace change. This movie looks like a whole lot of fun and I can’t wait to take my girls to see it (you can watch the trailer here).
When I talk to my children about the way we eat, I like to phrase how we eat in a positive way (as you know, I like to approach every aspect of our diet and lifestyle in a positive manner). I like to explain that we only eat the most nutritious foods so we can be healthy and happy. But, my daughter is a language nerd (at the ripe old age of 6 years) and when she asks what the word “paleo” means, we do talk about cavemen living a long time ago, how they lived and how they ate. The idea of cavemen is fascinating to my daughter, so I think when you combine cavemen with a family-friendly animated movie (about the importance of family no less!), it feels a little like striking gold! So, of course when I was asked if I wanted to create a thematic recipe to support the movie, I couldn’t possibly say no! I knew instantly that I wanted to create a recipe that used fire (okay, the barbecue but you could make this recipe over a campfire too). I also knew I wanted to use an ingredient from the movie itself. Enter the banana.
In the movie, The Croods meet the Punch Monkeys (aptly named monkeys who punch). Grug discovers that the secret to not getting punched by the Punch Monkeys is to give them bananas.
And there is the inspiration for this recipe! Fire + Banana!
These barbecued stuffed bananas are so delicious and very easy to make. The secret is to use quite ripe bananas (they are sweeter but also their flavor works better once cooked). I’ve included alternate directions for baking them in the oven, but I really do think they are better on the barbecue (isn’t everything?). My husband and girls love these!
The stuffing is simply made from some chopped nuts and spices. I used dried, ground spices, but you could use whole fresh spices and grind yourself if you prefer.
To stuff the bananas, cut lengthwise but be careful not to cut through the peel on the bottom. You can get away with cutting about three quarters of the way through and the bananas will still open up easily.
Once sliced, open the banana to create a groove for the stuffing.
Sprinkle the nut and spice mixture in the banana (you can get quite a lot in there-about 3 Tbsp of filling for a medium banana and about 4 Tbsp for a large banana).
Repeat until all of your bananas are stuffed.
Now, place those bananas directly onto the barbecue after you’ve cooked the rest of your dinner and the coals aren’t super hot anymore. In about fifteen minutes, you’ll have a very delicious treat. The warm banana tastes very sweet and takes on a slightly lemony flavor from being cooked in the peel. The nut and spice mix is reminiscent of a crumble topping. It’s kindof like eating a warm and soft banana coffee cake. I know The Croods couldn’t make ice cream, but you can, so feel free to serve these with a scoop of The Best Ever Paleo Vanilla Ice “Cream” to make it an extra special dessert.
This recipe makes 2 large or 3 medium bananas—2-4 servings. This recipe doubles and triples well, so feel free to make a bunch! We all like them warm, but they are still very good as leftovers. Prep time: 5-10 minutes. Cook time: 12-18 minutes.
Ingredients:
- 2 large or 3 medium very ripe bananas
- ¼ cup chopped raw pecans
- ¼ cup chopped raw walnuts
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp allspice
- 1/8 tsp cloves
- 1/8 tsp cardamom
- Dash salt
1. Chop nuts fairly finely (it’s okay if they aren’t completely evenly chopped). Combine chopped nuts with spices and mix to evenly coat.
2. Slice bananas lengthwise about three quarters of the way through the banana (careful not to cut the peel underneath). Spread the banana open and fill the groove with the nut and spice mixture.
3. Barbecue on a medium to moderately hot grill for 14-18 minutes (time will vary based on the size of your bananas and how hot your grill is). The peel will darken (and maybe turn completely black) which is normal. You know they’re done when the peels are dark, the banana is bubbling away and they smell fantastic!
4. Alternatively, place stuffed bananas on a cookie sheet (line with parchment paper, tin foil or a silicone liner to make clean-up easier) and bake at 425F in the middle of the oven for 12-14 minutes.
5. Remove from the grill (or oven) and enjoy warm! Eat with a spoon scooping right out of the peel! A scoop of The Best Ever Paleo Vanilla Ice “Cream” is optional.
No one wanted to wait until I was done photographing the bananas to dig in–which made for some fun extra photos. Yes, these are that good!
And a big thank you to The Croods for the inspiration! The film hits theaters on March 22, check out the official website here and don’t forget to like The Croods on Facebook too.
February 2, 2013 in Cakes and Cupcakes, Decadent Desserts, Holiday Treats
Sometimes, there is just a need for a truly decadent dessert. And that’s where grain-free, dairy-free indulgences like this tiramisu come in! This was the dessert I made for Christmas dinner this year. Many of the recipes that I work on are recreations of old favorites. This recipe is inspired by this amazing genoise tiramisu that my husband and I used to get at an Italian restaurant close to the first apartment we shared. I’ve always been rather partial to genoise tiramisus (genoise is an Italian sponge cake), which I believe are actually more traditional (compared to ladyfinger versions). This makes a decadent yet light and truly delightful dessert. Serves 8-12.
Ingredients (genoise):
Ingredients (Cream Layers):
Ingredients (tiramisu):
December 22, 2012 in Decadent Desserts, Holiday Treats, Nut-Free Baking
Yes, you read that right. Paleo Chocolate Éclairs. Éclairs were one of my childhood favorite treats. If you aren’t familiar with the éclairs, they are pastry cream-filled puff pastries topped with chocolate. Drool! The recipe is at the bottom of this post, but don’t scroll too fast! Because first are some other great recipes to try too!
The choux pastry is made the traditional French way of creating an egg-rich batter on the stovetop, piping onto a cookie sheet and baking immediately. I’ll be honest up front: this is a bit of an arm workout. Once the puff pastry cools, you end up with hollow pockets of joy. To make éclairs, cut them in half and fill with vanilla pastry cream (I’ve included variations for chocolate and coffee pastry cream as well) then top with melted chocolate.
When I was a kid, a French friend of my mom’s used to make homemade éclairs and filled them with whipped cream instead of pastry cream (she actually used to make the most decadent version of strawberry short cake using choux pastry too). A delightful alternative to pastry cream is whipped heavy cream or coconut cream (sweeten or not, it’s up to you). I’ve also included some variations for flavored pastry creams.
Another possible variation of this recipe is to pipe silver dollar sized circles of choux pastry instead and then use an injector tip on your piping bag to fill them with pastry cream or whipped heavy cream. Voila! Puffballs! Stack them and drizzle with chocolate for a croquembouche to wow your friends.
Yields 16-20 4”-long éclairs. Store in an airtight container at room temperature for up to a day. For longer storage, store in the fridge.
Ingredients (Pastry Cream):
For lighter pastry cream: fold in 1 cup softly whipped heavy cream or coconut cream to cooled pastry cream
For chocolate pastry cream: add 4oz of finely grated bittersweet or unsweetened chocolate to the hot pastry cream. Stir until melted.
For coffee pastry cream: add 1-2 Tbsp coffee powder (super fine grind) to the saucepan with the rest of the ingredients.
Ingredients (Choux Pastry):
Ingredients (Chocolate Coating):
October 27, 2012 in Decadent Desserts
I started playing with apple crisp recipes last fall, before I ever started the blog. It was actually the first dessert recipe I ever tried to adapt (and one of the successes that gave me the confidence to start blogging in the first place!). So, this one has seen a year’s worth of iterations to reach this awesome and delicious version. What better way to celebrate one year of blogging (my anniversary is next week) than with a recipe that has taken that full year to perfect!
One thing you’ve probably figured out by now is that I take some pride in creating the best paleo adaptations of Western foods. Recipes like my chewy granola bars, perfect paleo pancakes, plantain crackers, graham crackers, perfect pumpkin pie, and chocolate chip “oatmeal” cookies represent some of my favorites. Here’s another one to add to the list. The crumble topping is a perfect combination of flavors, it has some crunch and substance that highlights the flavor and texture of the apples. This is another paleo dessert to share with your non-paleo friends and relatives—they won’t have a clue!
Picking a good apple is key. The best cooking apples for this recipe are Fuji, mustu (aka crispin) and Rome beauty. Granny smith apples, which are also good cooking apples, are just too tart on their own. If you really want to use them, I suggest adding 1-2 Tbsp of your favorite natural granulated sugar to them.
I also think this is one time where chopping nuts by hand works better than using a food processor. The mix of different size pieces works especially well in the crisp. If you want to save time, you could process half the nuts and then hand chop the rest (that’s actually what I do). 
What is muscovado sugar? It is a type of unrefined brown sugar with a strong molasses flavor, predominantly made in the Philippines and Barbados. It also goes by the names of “Barbados sugar”, “molasses sugar” or “moist sugar”. It retains its high mineral content because it is unrefined. I have seen it in my local Whole Foods and it’s also available from amazon (for about half the price). If you prefer, you could substitute sucanat/evaporated cane juice.
We actually enjoyed this apple crisp as a side dish with pork chops (it’s only one step removed from applesauce after all!). It’s also amazing served as a dessert plain or with my Best Ever Paleo Vanilla Ice Cream.
Serves 6 generously.
Ingredients (Crisp Topping):
Ingredients (Apple Crisp):
October 20, 2012 in Decadent Desserts, Holiday Treats
Pumpkin pie has always been my all-time favorite dessert (and breakfast, for that matter). And, I have to admit that I am a bit of a pumpkin pie snob. In my pre-paleo days, I was well-known among my friends and family for making The Best pumpkin pie. It was a pie that converted many non-pumpkin pie lovers. Many people would say that the only pumpkin pie they liked was mine. My recipe was a secret, but it was based on my mother’s recipe, which was a family recipe modified to accommodate my brother’s extensive food allergies.
I can give you the secrets to my old pumpkin pie recipe now, since I won’t be making it that way ever again. Because my brother was allergic to cinnamon, the spices were modified to replace it. As chance would have it, leaving the cinnamon out actually enhances the flavor of the pumpkin rather than hide it (you could of course, substitute my spices in this recipe with your favorite combination for pumpkin pie). Because my brother was allergic to dairy, the standard evaporated milk was replaced with soy-based baby formula, which added a wonderful richness and slight nuttiness to the pie. These modifications made the tastiest, creamiest, most awesome pie ever. And it was always our tradition to have pumpkin pie for breakfast the morning after Thanksgiving. Yum!
So, when I embarked on my adventure to paleofy pumpkin pie, I didn’t want to create just another pumpkin pie recipe. Plenty of people have paloefied pumpkin pie simply by replacing the evaporated milk with full fat coconut milk and throwing it into an almond flour crust. No, I wanted to recreate MY pumpkin pie. The Best Pumpkin Pie. I wanted to make a pie that you can serve your non-paleo friends and family and they would never know! A pie that can convert non-pumpkin pie lovers!
This pie is a very creamy-style custard pumpkin pie, which has always been my preference (think thick mousse). If you prefer a more solid pumpkin pie, simply reduce the water (you can add more pumpkin to replace the volume if you wish, but it is not necessary).
Because the goal was a pie so good that you can serve it to non-paleo company, this is a bit sweeter than I would normally make for a paleo dessert (not that it’s super sweet, it’s actually the same amount of sweeteners as other paleo pumpkin pie recipes out there– but you will definitely feel like you’re having a treat). You could cut the honey and maple syrup down to 1/3 cup total if you wanted and just add a couple extra tablespoons of water.
I actually got the custard the way I wanted it on the third try with this pie. The biggest trick was the crust. I tried a few different paleo pie crust recipes (anyone who follows me on Pinterest knows I was collecting different versions of paleo pie crusts to use as a foundation to build from). And tried several tweaks of a shortening-based version, which tasted great but remained too soft and crumbly. In the end, I came up with a crust that tasted great (especially in combination with the pumpkin custard), had the right texture, and held together beautifully. I hope you enjoy my version of pumpkin pie as much as my family and I do!
Note: If you want to just make the pumpkin custard, you don’t need the extra yolk leftover from making the crust. It will work just fine with 3 whole eggs.
Makes one 9” pie.
Ingredients (Pie Crust):
Ingredients (Pumpkin Pie):
September 3, 2012 in Candies and Confections, Decadent Desserts
Marzipan (also known as almond paste) is an almond-based confection that originated in Persia and is now very common in European desserts. Growing up, we used to get the most amazing marzipan at a local family-owned bakery. They sold little marzipan animals, chocolate-covered marzipan sticks, and had several types of cake and tarts that were covered with marzipan and/or decorated with marzipan fruit. And what better way to celebrate launching the new blog than with a recipe for a versatile and decadent paleo treat!!
Marzipan is so versatile. You can form the marzipan into a loaf and slice wedges or cubes and enjoy it straight. You can dip the slices into melted dark chocolate for an extra decadent treat (if you’re going to do this, I find it easier to freeze your wedges of marzipan before dipping and dip into melted but cooled chocolate). If you want to use this marzipan to make fancy treats or cake decorations, the normal method for molding into shapes is to constantly dust with icing sugar as you shape it like playdough (it gets a little stiffer this way and holds its shape better). Because icing sugar is not paleo, I suggest using arrowroot powder or a very finely ground pastry sugar (which is typically ground as fine as icing sugar but without the cornstarch added). You can color your finished product by dusting with powdered natural food colorings or spices.
This paleo version of Marzipan borrows from the traditional French variation. The only special tool you really need is a candy thermometer. A standing mixer is also very useful unless you want an excuse for a really good forearm workout. This is a fun recipe to play with. Different cultures around the world use different nuts and seeds as the base for this treat (although if you’re going to substitute a different kind of nut, you may need to adjust the amount of honey). However you choose to enjoy this marzipan, I hope you do! This recipe makes quite a generous quantity, but it freezes well.
Ingredients:
March 14, 2012 in Cakes and Cupcakes, Cookies, Decadent Desserts, Hidden Veggies
We call these “Sore Leg Brownies” in my house because I developed them for my oldest daughter when she has having growing pains. She’s not a good eater and especially dislikes anything green (okay, that’s an exaggeration, the walls of her bedroom are green and she seems to like those). Growing pains are typically caused by a magnesium deficiency, which is abundant in green foods, especially dark green leafy vegetables. Yes, I admit it: I am not beyond hiding some good green nutrition in my daughter’s treats. And these brownies are awesome! Like all paleo brownies that I’ve tried so far, these are more like a thin piece of cake than a brownie. The spinach, which you can’t taste, actually helps keep them moist and less dense than a lot of paleo brownie recipes I’ve tried. But, if anyone figures out how to get that crunchy crust and chewy middle without gluten, please let me know!
Ingredients:
1. Preheat oven to 325F. Line a 9”x13” baking pan with wax paper.
2. Melt coconut oil and chocolate together over low heat on the stove top or medium power in the microwave. Add vanilla and honey; stir to incorporate. Let cool.
3. Blend spinach and egg together in a blender or food processor, until smooth. Add flax meal and pulse to incorporate. Pour out into a big bowl.
4. Mix cocoa powder, coconut flour, almond flour, baking soda, cream of tartar and salt.
5. Add melted chocolate mixture to egg mixture slowly and stirring constantly.
6. Mix in dry ingredients and stir to fully incorporate. Pour batter into prepared baking pan.
7. Bake for 35-40 minutes. Cool completely in pan. Cut into squares. Enjoy!
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
January 2, 2012 in Cakes and Cupcakes, Decadent Desserts
Many people who commit to paleolithic nutrition work very hard to rid their diets of any foods that mimic the unhealthy foods they used to eat. But other people need the occasional treat of an old favorite to keep that sense of self-deprivation at bay. This is why recipes for “paleofied” neolithic foods are so popular. You get to indulge in a decadent dessert or other favorite food without derailing your efforts to be healthy by consuming foods that will irritate your gut or cause rampant inflammation. For those of you who need your decadent dessert fix, here it is (serves 4):
Ingredients:
or Bittersweet
chocolate
(Muscovado Sugar
is especially tasty here)
1. Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).
2. In a 4 cup measuring cup or medium microwave-safe bowl, melt chocolate and coconut oil in the microwave on low power. Stir until smooth and let cool.
3. In a small bowl, beat eggs, vanilla, salt and sugar with a hand mixer until light and frothy, about five minutes (this can seem like an eternity with a hand mixer, but hang in there because it’s worth it!).
4. Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Then gently fold all the ingredients together.
5. Pour batter into prepared ramekins (they should be filled to within ½” of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11-12 minutes.
6. Remove from oven and serve immediately. Enjoy!
December 28, 2011 in Cakes and Cupcakes, Decadent Desserts, Muffins and Coffee Cakes
The inspiration for this cake came from my daughter’s second birthday cake. I baked Elena Amsterdam’s chocolate layer cake with coconut flour recipe and frosted with a lacto-paleo chocolate fudge frosting (the kind that is mostly chocolate with a little cream and butter for good measure). Elena’s recipe produces a delightful spongy cake with a mild chocolate flavor. Combined with the intense flavor of the frosting, my daughter’s birthday cake was a resounding success. But, it got me thinking. What if I could develop a chocolate cake that had all the lovely spongy texture of this cake but enough chocolate flavor to stand on its own without frosting. This took quite a bit of tinkering and many iterations to boost the chocolate flavor sufficiently without giving up too much on the texture. The chocolate flavor is enhanced by the cayenne and cinnamon which give this cake a delightful “kick”.
A note on cocoa: There are three different “types” of cocoa that you can buy in stores. The easiest to find is “Alkalized”, also called “Dutch-Processed”. This cocoa powder has a darker color (and is considered easier to bake with) but also has many of the anti-oxidants stripped out in the alkalizing process. Avoiding this type of cocoa can be a challenge because it’s not always labeled, but most of the grocery store brands are alkalized. Look for either “Natural” or “Raw” Cacao Powder
Ingredients:
1. Preheat oven to 325F. Line 5”X9” loaf pan with wax paper. Grease wax paper with coconut oil.
2. Sift cocoa, coconut flour, cinnamon, cayenne, salt and baking soda into a small bowl.
3. In a food processor or blender, combine eggs, honey, molasses, and vanilla. Pulse a few times to beat together. Add melted coconut oil and chocolate and process/blend for 1 minute.
4. Add dry ingredients to food processor, and pulse to combine.
5. Pour batter into prepared loaf pan and bake for 1 hour (not a very forgiving cake if you burn it, so you might want to test for doneness with a toothpick at the 55 minute mark).
6. Let cool completely in the pan. Remove from pan and carefully remove wax paper. Enjoy!
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
December 15, 2011 in Cakes and Cupcakes, Decadent Desserts, Holiday Treats
It may seem a bit strange to follow a post on eating low-carb with a recipe for a dessert! But Christmas is only 10 days away and I felt it was important to provide you with a wonderful paleo dessert recipe that, while maybe being higher carb than you would want for a regular night, is way way way lower carb than most traditional holiday desserts (there is less than a cup of sugar in the whole thing!).
Ingredients (jellyroll filling):
1. Place berries and mango pieces in a saucepan and bring to a simmer over low heat.
2. Simmer uncovered for 20 minutes, until juices are thick and mango is very soft.
3. Blend with an immersion blender or food processor until smooth.
4. Cool completely before spreading on cake.
Ingredients (jellyroll cake):
1. Prepare a 12”x18” rimmed baking sheet by lining with wax paper and heavily greasing the wax paper with extra virgin coconut oil. Preheat oven to 350F.
2. In the large bowl of a standing mixer, beat egg whites until soft peaks form. Add 1/3 cup sugar gradually and continue to mix until stiff peaks form.
3. In a separate, small bowl, beat egg yolks with the remaining 1/3 cup sugar and vanilla until thick. Whisk in coconut and almond flour.
4. Fold yolk mixture into egg mixture, being careful not to lose too much volume, until incorporated.
5. Spread batter out onto prepared baking sheet. Take the time to spread the surface evenly and into the corners.
6. Bake for 16-17 minutes, until top is just starting to turn golden brown. Meanwhile, lay out a piece of parchment paper (roughly the size of your baking sheet), cover with a large tea towel and another layer of parchment paper.
7. Remove cake from oven and immediately invert over parchment. Carefully peel off the wax paper. Starting from one of the shorter sides, roll the cake up in the parchment/tea towel. Let the rolled-up cake fully cool on a wire rack.
8. Once completely cooled, gently unroll the cake. Remove the parchment and tea towel. Spread the top side evenly with the cooled jellyroll filling. Roll the cake back up.
9. Wrap up the jellyroll in parchment or wax paper and refrigerate, seam side down, until ready to assemble the trifle (at least 1 hour, or overnight).
Ingredients (Coconut Custard):
1. Split vanilla bean down the middle and place in a saucepan. Add coconut milk and bay leaves.
2. Heat coconut milk slowly over low heat until very steamy and just shy of simmering.
3. Add a ladle of the hot coconut milk to the beaten eggs while stirring the eggs vigorously. Then add the egg mixture back to the saucepan, stirring constantly.
4. Continue to stir constantly until custard thickens (should coat a wooden spoon), about 4-5 minutes.
5. Remove from heat. Remove bay leaves and discard. Remove vanilla bean halves, scrape the inside of the vanilla beans with a sharp knife to collect the vanilla seeds and add back into the custard. Discard the vanilla bean pod.
6. Once cooled, add honey and mix well.
7. Refrigerate until cold before assembling the trifle.
Ingredients (the trifle):
1. Slice the jellyroll into ¾” slices (so you see the lovely spiral of the fruit filling).
2. Line a glass bowl with the jellyroll slices. For a really nice presentation, you might want to cut a few jellyroll slices in half for the bottom to help prop the other slices up on the sides. Place any extra cake in the bottom of the bowl.
3. Carefully drizzle each piece of cake with rum. (For family-friendly option: heat ¾ cup good quality dark rum in a wide-bottomed saucepan or skillet on the stove on low heat. When it starts to steam, remove to a well-ventillated area (like outside!) and carefully light it on fire (use a barbecue lighter, extra-long match/taper, or kitchen blowtorch). Let it burn, swirling the pan gently every once in a while, until the flames go out by themselves. You should be left with about 1/3 cup of lovely very low-alcohol rum. Let it cool before drizzling on the cake.)
4. Fill the inside of the bowl with the fruit (slice any bigger berries, if needed)
5. Poor the cooled custard over the fruit in the middle of the bowl. Place some extra fruit on the top for a garnish. Garnish with mint leaves, if using.
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
November 27, 2011 in Cakes and Cupcakes, Decadent Desserts
I love pumpkin pie, pumpkin bread, pumpkin muffins, basically anything pumpkin, especially if it’s sweet. These bars were originally inspired by Elena Amsterdam’s Pumpkin Bars, which are delightful but quite different from what I have created. I wanted to create a square that captures the flavor of my pumpkin pie recipe, a family secret that is such a unique and wonderful flavor that it has converted non-pumpkin pie lovers. This is the result of quite a few iterations: a moist, delicious square that is every bit as satisfying as a piece of my pumpkin pie but avoids dairy, grains and legumes.
Ingredients:
1. Preheat oven to 350F. Grease a 9”x9” pan.
2. Place walnuts in food processor or blender and pulse until well ground and starting to form a paste.
3. Add remaining ingredients and pulse to form a thick batter (or mix by hand).
4. Pour batter into prepared pan and bake for 30 minutes until set.
5. Cool completely in pan. Cut into squares.
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
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