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We have a mulberry tree not far from our home. We’re lucky that way. Sent my boys to get all red-dirty, and they got that sweet juicy stuff, hands, mouth and all..

Mulberries

So with so many of them, I quickly baked 2 mulberry cobblers, inspired by Bakerita’s recipe. My recipe is different as it’s not vegan, and I played with some other flours that I had.

Mul4

Yes, One regular cobbler, and one chocolate one.

You’ll need:

for the fruit:

  • 3 cups of mulberries
  • 3 TBS dates nectar or pure maple syrup
  • 1 tsp arrowroot flour
  • pinch of cardamom or cinnamon- to your liking

for the cobbler topping:

  • 1/2 cup almond flour (for chocolate version: 1/2 cup pure cacao powder)
  • 1/2 cup arrowroot flour
  • 1 tsp baking powder
  • pinch of fine sea salt
  • 3 TBS water or date nectar (for chocolate version: add 3 TBS date nectar/maple syrup)
  • 3 TBS coconut oil
  • 1 tsp vanilla extract
  • 1 egg
  • for chocolate version add 1/3-1/2 cup of chocolate chips or cacao nibs

how-to:

  1. Preheat an oven to 350 degrees F. Grease a round pie baking dish.
  2. Gently mix all fruit ingredients in a bowl. Toss to coat until evenly distributed.
  3. Spread the mulberries into the baking dish.
  4. For the cobbler topping – In a medium mixing bowl, stir together all the dry ingredients: flours/powders and salt.
  5. Add all the wet ingredients (the remaining ingredients) and mix until combined.
  6. Drop topping by tablespoonfuls onto filling (create mounds).
  7. Bake for 30 minutes or until cobbler is brown and cooked through.
  8. Remove from the oven and let cool for at least 10 minutes before serving.

notes:

  • If the batter is too thick or dry- add more water and mix, but slowly, tsp by tsp, not too much.
  • I like to use the D’vash date nectar– it’s a 100% dates. We like it not too sweet. Feel free to add more nectar, maple, or sugar.
  • Play around with different fruits, have fun!

Mul5

Mul2

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‘Tis pumpkin season, which calls for pumpkin muffins:  easy, clean and paleo.

pumpkin-muffins

I used Wellness Mama’s recipe, which turned out great. I added some Enjoy Life chocolate morsels (dairy-free, gluten-free and soy-free), and that’s why I used only 3 Tbs of pure maple syrup (instead of honey), and added pecans into the batter. All the rest, remains the same as the original recipe. Of course you can play around with the sweetener and the quantity.

Bon Appétit !

fall3

Fall Bliss

 

 

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I wanted to make a vegan cake for someone’s birthday, but most vegan desserts usually contain some grains or processed sugar, which I try to avoid, being Paleo. On the other hand, I do use eggs for baking, but that’s not vegan, right? I also wanted chocolate, thank you.

cake

This cake was gone after a day!

After googling endlessly for the ideal combination of vegan and paleo with chocolate, I found Ester Perez’ recipe that looked promising and really pretty. I made two versions of it after tweaking it to my needs (basically, to ingredients I had at home) and thought this version is the better one, cause I don’t like it too sweet:

You’ll need:

  • 1 cup pecan halves
  • 7-8 pitted dates
  • 1/2 teaspoon salt
  • 1 Tbs water

***

  • 3 ripe avocados
  • 1 frozen banana
  • 1/2 cup maple syrup
  • 3/4 cup unsweetened organic cocoa powder
  • 4 Tbs melted organic cold-pressed coconut oil
  • 1 Tbs organic vanilla extract
  • 1 teaspoon organic cinnamon powder
  • 1 teaspoon sea salt

how to:

  1. combine first 4 ingredients in a food processor or blender. Blend until sticks together. You don’t want to turn it into a powder, but you don’t want any whole pecans in there either.
  2. Once blended, press the mix into a pie plate. You don’t have to butter the pan.
  3. Set that aside and make your filling.
  4. Add the remaining ingredients into the food processor or blender.
  5. Once ingredients are completely blended together into a creamy consistency, pour mix into the prepared crust.
  6. Set in the fridge to chill until serving, or if making ahead, freeze and serve at a later time, but thaw at least an hour to room temperature before serving.

This is a great dessert for a warm summer night, it’s cool and light. Only problem is, it’s so tasty and such an easy pie to make, that it’s tempting to make again and again. Bon Appétit!

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Call it ice-cream, call it pudding, as long as it’s chocolaty, soft, and cool in my mouth, it’s one of the ultimate heat breakers for summer. The fact that it’s gluten, and dairy free, both paleo and vegan, elevates it to ideal. And, to top it all, it’s easy to make. Oh, it will be somewhat grainy, as I like to feel some chunks (dates, pecans). Now that’s pure awesomeness.

chilled chocolate banana date mousse

chilled chocolate banana date ice-cream

you’ll need:

How to:

  1. Pulse the coconut flakes in a food processor, for about 1-2 minutes. At first it will be powdered, and then it will start to stick to the container walls.
  2. Peel bananas and cut roughly into slices, and add to the coconut mixture in the food processor. Add cacao powder, medjool dates (make sure no pits), and pecans. Add any optional flavors*.
  3. Blend in food processor until thick and creamy. If you like it smoother (and not feel the date, or coconut chunks), keep blending even more.
  4. Transfer to a freezer-safe dish, and tuck in the freezer 30-60 minutes, yet not too long so it doesn’t harden too much. If you do leave it too long, that’s fine, just thaw it outside for a while, before serving. Alternatively, you can save in the fridge, covered, to have it as a soft mousse/pudding treat. All of the above, if you don’t finish it right away.

optional flavors to add:

  • 1/4 tsp cardamom powder + 1/8 tsp chili powder. YES, it’ll add pizzazz to your mouth;
  • 1/3 tsp cinnamon powder;
  • 1/3 tsp coffee powder + 1/8 tsp chili powder + 1 Tbs vanilla extract;
  • throw in some of your favorite nuts and berries (goji, mulberries, etc’);
  • throw in some mini chocolate nibs or chocolate chips.

What’s your favorite addition?

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I had no intentions of making any latkes this time around, didn’t feel like working too hard.  But, it’s that time of year, again. Cold outside, beautiful lights adorn the houses around us. Kids brought out the menorahs (we call them Hanukkiah) and fixed their asking eyes upon me: “Latkes…  Latkes…“. It took me just seconds to change my mind, especially having all the ingredients, and I set out to work. And guess what, it didn’t take that long. And kids got the feeling of a real Hanukkah.

coconutty sweet latkes with tangy applesauce

coconutty sweet latkes with tangy applesauce

The recipe is Paleo, and is inspired by Everyday Paleo’s recipe, I tweaked it to my liking. These latkes are on the sweet side. You’re gonna love them if you’re a coconut aficionada. You may also choose to make the savory latkes from a previous post.

you’ll need:

  • 2 sweet potatoes, peeled and grated
  • 3 eggs
  • 1/2 cup shredded coconut
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • coconut oil
  • 1 Tbs raw honey or pure maple syrup (optional)
Mr. coconut oil forgot to join the group photo

Mr. coconut oil forgot to join the group photo

how-to:

  1. Mix all of the ingredients above, without the coconut oil.
  2. Heat 4 Tbs of coconut oil in a skillet over medium-high heat.
  3. Drop a small amount of latke mixture into pan. If the oil sizzles around the edges, it’s ready.
  4. Working in batches and adding more coconut oil to the skillet as needed, drop large spoonfuls of mixture into pan, and fry 1.5 minutes per side, or until golden-brown on both sides.
  5. Transfer latkes to paper towel-lined plate.
  6. Serve warm latkes with fresh applesauce (see recipe).
grated sweet potatoes

grate grate grate

Fresh applesauce :

Slice coarsely 2 washed apples (any variety), no need to peel them, and drop Into a food processor (but without the core). Add a peeled clementine* (make sure no seeds), pinch of cinnamon powder, and a pinch of nutmeg powder. Puree. Serve right away, on the warm, sweet latke.

*may be substituted with a squeeze of fresh lemon (no seeds).

latke mountain

latke mountain

Life is good 🙂

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Curried-Cumined Zucchini Soup

Curried-Cumined Zucchini Soup

Our winter is too long and too white. There, I said it! To break all this whiteness, I made a warm green soup.

you’ll need:

  • 2 Tbs fat (butter, ghee, coconut oil, tallow);
  • 1 tsp cumin seeds;
  • 1 onion, coarsely chopped;
  • 3 garlic cloves, coarsely chopped;
  • 1 tsp curry powder (if you like less spicy, use 1/2 tsp curry and 1/2 tsp turmeric);
  • 3-4 zucchini, coarsely sliced (I also used one Dudhi, an Indian type of long zucchini);
  • 3-4 cups liquids (bone broth, chicken broth, vegetable broth, water). Use less liquid (3 cups) for a thicker consistency;
  • salt and pepper;
  • lemon;

* optional: garnish (cilantro, parsley, sour cream)

ingredients assembly. not in the photo: lemon, broth, parsley, salt n' pepper

ingredients assembly. not in the photo: lemon, broth, parsley, salt n’ pepper

how-to:

  1. Melt fat in a large saucepan over medium heat. Add cumin seeds and allow them to heat just until they let out their wonderful aroma. They will start to splutter. Don’t allow them to burn or blacken.

    sizzling cumin opening it's fragrance

    sizzling cumin opening it’s fragrance

  2. Add the onion and garlic and saute for about 4 minutes until they start to soften.

    zuc·chi·ni. noun, plural zuc·chi·nis

    zuc·chi·ni. noun, plural zuc·chi·nis

  3. Add liquid, zucchini, curry powder and salt (add more salt if using only water as your liquid). Bring soup to a boil, reduce heat, cover and cook gently for 30 minutes, until veggies are tender.
  4. Allow soup to cool, and blend (I use an immersion stick) until just smooth.
  5. Before serving, reheat soup. Taste and adjust seasoning, if needed. Ladle into bowls, squeeze some lemon, and add some garnish.

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Orna and Ella are Israeli icon restauranteurs. Their place is a Tel-Avivian institution, and their yam latkes, or pancakes, are very popular, for a very good reason. If you’re ever in Israel, be sure to visit their place, and definitely try the yam latkes.

This year, Hanukkah falls smack on Thanksgiving, so a yam latke is a given.

paleo yam latkes

paleo yam latkes

So I took Orna and Ella’s original yam latke recipe, and tweaked it to fit my paleo diet needs, aka: no gluten, dairy, sugar…

you’ll need:

how-to:

  1. Heat oven to 370°f *. Spread some coconut oil on parchment paper on a baking sheet. * my oven seems to me to be less heating, so please start yours with 360°f.
  2. Just as the original recipe suggests: “Peel the sweet potatoes and chop into large pieces. Cook sweet potatoes in a pot of boiling water (or steam) until they are completely soft. Place the sweet potatoes in a strainer for an hour or two until they are drained of all water (they can also be left overnight in the fridge to drain).”
  3. Blend the yams with the rest of the ingredients above, without the coconut oil (which is only for greasing the baking sheet).
  4. Spread latkes (flatten them) on baking sheet. Put in oven for 40-45 minutes, as you make sure they’re not burned (see no.1 above).
flatten golden latkes on baking sheet

flatten golden latkes on baking sheet

Serve with apple sauce, yogurt, sour cream, or chive sauce in original recipe.

photo ain't doing no favor to these yummy latkes

photo ain’t doing no favor to these yummy latkes

from my pre-paleo era, recipe for light Hanukkah sufganiyot

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