Click on Bold Words

For links to the recipes in the posts, click on the bolded pink words!  

Thursday, July 07, 2011

Blueberry Ice Cream with Coconut Cobbler Crumble

This recipe comes from the July 2011 Clean Eating Magazine. I made several modifications to the recipe which are below. Seriously, super easy, it sounds harder than it is and it's amazingly delish! A perfect summer treat!!

Blueberry Ice Cream with Coconut Cobbler Crumble:

Ice Cream:
2 c fresh blueberries
1 & 1/2 c nonfat plan Greek yogurt (I used full fat kind)
1/4 c raw honey
1/4 c 100% orange juice
seeds 1 vanilla bean, pod discarded (I was out of vanilla bean so I used 1 t vanilla)

1/3 c almond flour
1/3 c rolled oats
1/2 c unsweetened shredded coconut
3 T sucanat (I didn't have this or know what it is .. so I used a little bit of honey)
1/2 t baking powder
1/4 t baking soda
1/4 t salt
2 T coconut butter or buttery olive oil spread, chilled (there is a difference between coconut butter and oil, I used coconut butter)
3 T low fat buttermilk (I used 3T coconut milk)
1/2 t vanilla or almond extract (I used vanilla)
1 1/2 c fresh blueberries, optional

Prepare ice cream: in a food processor, , add all ice cream ingredients. Puree until just combined, about 2 minutes, stopping processor every 30 seconds to scrape down sides of bowl with a rubber spatula.

with spatula, spoon ice cream mixture into a shallow 9x9 non-reactive freezer-safe container. place container in freezer for 30 min or until mixure begins to freeze slightly around edges. remove from freezer, scrape edges with spatula and mix thoroughly with a whisk, blending in ice crystals until creamy again, about 2-3 minutes. return to freezer for an additional 30 minutes. repeat this process 2 more times. after the third mixing, return to freezer until hardened and ready to eat, 2-3 hours.

prepare crumble: preheat oven to 375. in a large bowl, whisk together flour, oats, coconut, sucanat, baking bowder, baking soda and salt. add butter and use your fingertips to rub butter into flour until it resembles course crumbs. stir into buttermilk and almond extract until just combined and mixture forms a loose dough, being careful not to over-mix.

scatter dough into a 8x8 baking dish pressing lightly into bottom of dish. bake for 20-25 min, until golden brown. let ool completely, then crumble into small pieces.

to serve, allow ice cream to soften at room temperature for 5 min. scoop 1/2 c ice cream into each bown and top with 3 T crubmle and if desired, 1/4 c blueberries. for a clean sugary topping, drizzle with 1 & 1/2 T blueberry syrup

If you are using a commercial ice cream maker, skip step 2. freeze mixture after completing step 1.

and here's the link for the blueberry drizzle!!

Blueberry Drizzle Recipe:

3/4 c fresh blueberries

2 T raw honey

1 T fresh lemon juice (I used organic bottled LJ)

2 t arrowroot powder

In a small saucepan, bring blueberries, honey, lemon juice and 1 T water to a boil on high heat.

Reduce heat to medium-low and simmer 2-3 minutes.

Meanwhile, in a small dish, combine arrowroot powder with 1 T water to form a slurry (a thickening agent). Whisk or stir arrowroot mixture into blueberry mixture until incorporated. Simmer for 1 min or until just thickened, carefully mashing blueberries with a fork to extract juice. Remove from heat and let cool completely before pouring over your favorite ice cream..

Tuesday, June 14, 2011

Paleo Banana Bread

I love banana bread. One of my favorite candle scents is banana bread and one of my favorite snacks is warm banana bread with some grass fed butter. Heaven. I was recently inspiried by some awesome paleo banana bread made by the lovely Siu at Queen City CrossFit. I finally got around to making my own! I love this recipe. Super easy to make and I separated it into 2 different loaves. I think next time I'll make one regular loaf and one with chocolate chips!

Thanks for the recipe,

2 cups almond flour
1/4 cup flaxseed meal
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2/3 cup chopped nuts (I used pecans)
4 really ripe bananas (mashed well)
2 tbsp local honey
4 eggs
1 tsp vanilla extract

Preheat oven to 375 degrees F. Sift the dry ingredients together in a large bowl. In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined. Normally with breads or muffin recipes, you don’t want to overmix, but since there’s no gluten here, mix to your heart’s content. The muffins won’t get gummy or icky. Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.

Paleo, Crustless Quiche Lorraine

I was inspired by the awesome quiche my sister made for my baby shower, but didn't want to make it on a regular basis because it uses a crust and half and half (which makes it amazing by the way)! I found this recipe and am in love. I ate it for breakfast this morning and know it is already a breakfast staple in my house! I have to get up and out of the house so quick in the morning, it's nice to have a quick breakfast which I feel good eating!

Paleo Crustless Quiche Lorraine!

4 eggs
1 cup half & half (*I used 1 cup coconut milk)
diced green onions
crumbled bacon or sliced ham (* used diced ham)
Swiss cheese slices
1/2 tsp. salt
dash of nutmeg

Beat eggs with half & half and add salt and nutmeg. In a buttered shallow baking dish, crumble bacon and add diced green onions. Place cheese slices over all. Pour egg mixture over the cheese layer. Bake at 350 till slightly brown and the quiche should not jiggle in the center. Should take about 45 minutes.

So easy!!!

Paleo Orange Cranberry Scones

Wow! I didn't realize how long it had been since I last posted! Sorry about that! It's not that I haven't been cooking, I guess it's just that I've been busy!! Well, rest assured this recipe is well worth the wait! I've made them twice now and each time they have to be rationed to the official taste tester. Last night as they rest on the baking sheet I noticed 3 were missing. I mentioned it to the taste tester who admitted he didn't think I knew how many were on the baking sheet and he tried to "mess" them up so it looked like there weren't 3 missing! So, watch out!

Thanks for the recipe:

2 Cups Almond Flour
1/2 Cup Dried Cranberries
1/4 Cup Unsweetened Shredded Coconut
2 Tbsp Raw Organic Honey
1 Tsp Baking Soda
1 Tsp Sea Salt
1 Egg
Zest of 1 Orange or to your taste liking

-Preheat oven to 375 Degrees F
-In a large mixing bowl, combine your almond flour, sea salt, baking soda, cranberries, and shredded coconut
-In a smaller mixing bowl, mix the egg and the agave nectar until well blended
-Add your wet ingredients to the dry and mix well
-Knead the dough with your hands if necessary to ensure an even distrobution of ingredients
-Add in the orange zest and continue to knead to mix well
-Form dough into two circles approximately 1/2 inch thick to look like mini pizzas, they should be about 6 inches across (Or you can make fun designs, get creative and share)
-Cut each circle like a pizza into 6 or 8 slices depending on the size you want the scones
-Transfer to a parchment lined baking sheet
-Bake for 10 minutes or until golden brown and cooked through