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Grain-Free Berry Crisp

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Guess what I did this past weekend?!  Yep, I visited my local farm and picked a ton of blueberries…again.  They were at the tail-end of strawberry season so I snagged a few of those as well.  My husband was out of town, so I managed to eat this whole crisp myself with the exception of sharing a small serving with my new friend who came over to help me shoot photos.  This berry crisp is light and delicious and not very sweet.  The only sweetener here is honey, but you can always substitute your favorite and improvise as you like.

This delicious, mouth-watering dessert is full of antioxidant-rich berries and vitamin C and is one of my go-to’s for summer, although I actually make crisps all winter long because I love them so much!  For those who can’t tolerate oats, the nuts + coconut topping impart a similar and equally as satisfying crunch. In a nutshell, the combination of sweet, tart, juicy, and crunchy make this crisp so delightful and yummy!  You can substitute whatever fruit is in season and also serve as a hearty breakfast topped with a generous dollop of yogurt.  Share your comments here if you make this crisp!

Grain Free Berry Crisp
 
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Recipe type: Dessert
Serves: 6
Ingredients
Berries
  • 4 heaping cups of berries (I used cherry, blueberry, strawberry, and raspberry)
  • 2 heaping Tbl arrowroot
  • 1 tsp cinnamon
  • 1 Tbl orange or lemon juice
  • 2-3 Tbl honey
Topping
  • ½ c almond flour
  • ¼ c shredded coconut
  • ½ tsp cinnamon
  • Pinch of salt
  • ¼ chopped pecans or your favorite nut (I like using raw cashews)
  • 2 Tbl coconut oil
  • 1 Tbl honey
Instructions
  1. Preheat oven to 350°F
  2. Toss the berries with the arrowroot in a large bowl, then add the cinnamon, orange/lemon juice, and honey. Let the berries sit while you prepare the topping.
  3. Mix all topping ingredients in a medium bowl using a fork or your hands.
  4. Transfer the berries to a pie plate or baking dish. Evenly spread the crisp topping over the berries.
  5. Bake 30-40 minutes until bubbly and golden.
  6. Serve with your favorite topping and store in the refrigerator.
  7. Enjoy!
  8. *This crisp is more on the tart side, so if you're a 'sweet' person add more honey and increase the arrowroot by half that amount.

Oven-Dried Strawberries

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It’s strawberry season here…well we actually have 2 seasons that last all year long.   I kept asking the farmers at my local markets why they had strawberries in January.  Awesome for berry lovers like me, although they really are sweeter this time of year.  I didn’t have a lot of time this past weekend but I did manage to stop by my local ‘pick your own’ farm and walked away with a few pounds of strawberries and blueberries.  So stay tuned for more berry recipes in your future!

I don’t own a dehydrator (yet) so I used my oven to dry out these beautiful ripe strawberries.  Depending on thickness it can take about 3 hours to get a crisp berry.  You certainly can add sugar or cinnamon, but I left them pure and natural and this slow drying method really brings out the sweetness.  I sliced these pretty thin, but if you’d like a chewier berry, you can cut them in thirds.  If you ever have those times when you look in your fridge and see those strawberries you purchased several days ago and think, I really need to eat those…well don’t toss them out!  This is a great way to preserve and use them in recipes like trail mix, oatmeal, with yogurt, or a nutritious alternative to candy, as well as an impressive garnish to your favorite dishes!

Oven-Dried Strawberries
 
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Recipe type: Gluten Free Snack
Serves: 1.5 cups
Ingredients
  • 3 lbs fresh strawberries
Instructions
  1. Preheat oven to 200°F
  2. Line 2 baking sheets with silicone baking mats, or parchment. (I prefer mats)
  3. Wash, dry, and slice the strawberries in thirds, or thinner if you prefer.
  4. Arrange the berries on the mats and dry for 1.5 hours, then flip for another 1.5 hours.
  5. Keep an eye on them as you may need to rotate your pans depending on the thickness of the berries.
  6. Cool at room temperature and store in an air-tight container. They'll last longer if stored in the fridge.

Apricot-Swirled Cheesecake Bars

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Soo I have a thing for apricot jam, and I’m always thinking of creative ways to incorporate it in recipes.  I love searching for unsweetened or naturally sweetened brands, and living here in Southern California with year-round farmers’ markets has been a treat for exploring new jams and jellies.  As far as finding a good grocery store apricot jam, I like this one, as it is only sweetened with grape juice. Whichever brand you choose will work beautifully swirled on top of these vegan gluten-free cheesecake bars.  The crust is super simple made with golden raisins (sometimes called sultana raisins) and walnuts.  I think golden raisins are underrated and I love their smooth, subtly fruity flavor.  The really cool thing about this recipe is that I only had to test it once, and tah-dah, it came out perfect and delicious!  Now the photos, well, that’s another story…  I’m working diligently on my camera skills and slowly getting better…

Anyway, you can store these dreamy, creamy no-bake bars in the freezer for several weeks and have them available when your sweet tooth starts calling your name.  Go get some of your favorite apricot jam and give these a whirl!

Apricot-Swirled Cheesecake Bars
 
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Recipe type: Vegan, Gluten-Free Dessert
Serves: 9 bars
Ingredients
Crust
  • 1 c walnuts
  • ¾ c golden raisins
  • ¼ tsp salt
  • ½ tsp vanilla
Cheesecake Filling
  • 1½ c raw cashews
  • ½ c milk (I used almond)
  • ¼ melted coconut oil
  • ⅓ c maple syrup
  • ¼ lemon juice
  • 1 tsp vanilla
  • ¾ c apricot jam
Instructions
  1. Line the bottom only of a 9x9 baking pan/dish with parchment paper. 8x8 will work too, you'll get a thicker bar and will only need ½ c of jam.
Crust
  1. Add all crust ingredients to a blender until smooth, then transfer to the pan/dish and spread evenly.
  2. Set crust in the freezer to set.
Filling
  1. If you have a high-speed blender, pour boiling water over the cashews and let sit 15-30 minutes. If not, soak them overnight. Drain well and transfer to a blender.
  2. Add milk, oil, maple syrup, lemon juice, and vanilla and blend on high until super smooth.
  3. Pour filling over crust and spread so it evenly reaches all sides.
Apricot Swirl
  1. Using a spoon, drop dollops of the jam all over the surface of the cheesecake.
  2. Use a chopstick or skewer to gently swirl the jam on top of the cheesecake until it looks pretty!
  3. Freeze for 4-5 hours or overnight.
  4. Store the cheesecake in the freezer for up to 2 weeks, and thaw 10-15 minutes before serving.

Spicy Sweet Potato Chips

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I’ve been making sweet potatoes for my two adorable dogs lately and decided to finally purchase a mandolin thinking I could get a crispier chip.  Well, I learned that this really does yield a nice crunchy chip but I didn’t like the particular mandolin and returned it.  I’ll probably buy a different one sometime in the future, so I went back to my old-fashioned sweet potato slicing method and used a knife. The key here is to get them super thin and not use parchment paper.  I have two really old baking sheets that I’ve had for at least 20 years and they’re perfect for roasting veggies or chips like this.  Use the sharpest knife you have, or a veggie peeler, and slice super thin.  I don’t really mind the meatier ones but use the tool of your choice, and by all means, use your mandolin if you have one.   I’m also always looking for different ways to incorporate turmeric into my diet and it works beautifully with sweet potatoes here, along with cayenne and paprika.  They’re quick and easy to make for an appetizer or snack, and really tasty warmed up the next day as they get a little chewy.  You can set your oven to 200 and let them slowly warm up.  This was my breakfast the other day along with a smoothie!  Here are some wonderful nutritional benefits of the lovely sweet potato and please comment below if you give these a try.

  • Rich with antioxidants such as beta-carotene, vitamins C, D, & E
  • They contain minerals such as manganese and iron and are also high in potassium and B vitamins
  • One of the best anti-cancer fighting foods
  • Regulate blood sugar and easy to digest
  • Anti-inflammatory properties
  • Babies love them!
Spicy Sweet Potato Chips
 
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Recipe type: Appetizer, Snack
Ingredients
  • 1 pound sweet potatoes
  • 2-3 Tbls olive oil
  • 1 tsp paprika
  • 1 tsp turmeric
  • ⅛ - ¼ tsp cayenne
  • ½ tsp salt
Instructions
  1. Preheat oven to 325°F
  2. Combine the paprika, turmeric, cayenne, and salt in a small bowl and set aside.
  3. Lightly grease 2 large baking sheets.
  4. Wash and dry the potatoes and slice thinly with a knife, mandolin, or veggie peeler, and transfer to a large bowl.
  5. Add the olive oil and toss to coat, start with 2 tablespoons, then add more if needed.
  6. Sprinkle in the spice mixture and toss to evenly coat all the potatoes evenly.
  7. Layout in a single layer on the baking sheets and bake for 7-10 minutes. Flip and return to the oven for another 7-10 minutes. At this point, I may flip a few more times and rotate the pans. Cooking time really depends on the thickness of the potatoes. Keep a close eye on them and turn the oven down if it looks like they're cooking too fast or burning. If using a mandolin, cooking time will be quicker, so check after 5 minutes.
  8. Remove from oven and sprinkle with coarse sea salt.
  9. Enjoy!

Carrot Cake Trifle – GF

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Happy Mother’s Day to all you lovely moms!  I’ve loved being a mom for the last 30+ years.  It sure has had its trials and tribulations, but there is really no greater impetus for self-growth than being a parent!  I’m so proud of my two beautiful, intelligent, daughters that help me to become a better person each day.  I miss them every day, as we all live in different states now.  My mom passed in 2012, so this Sunday I’ll be reflecting on memories.  There’s no denying that holidays designed to celebrate special loved ones in your life can be especially hard when that person is no longer with us.  If this is a sad day for you, I hope you find comfort and are able to spend some time with good friends or family doing something that brings you joy.

To honor Mother’s Day and all of the moms past, present and future, this beautiful trifle is sure to be a special treat!  It’s gluten free and layered with a creamy orange cashew custard.  And did I mention it’s super moist?  It’s loaded with tons of spice, carrots, applesauce, and sweetened with coconut sugar. I also used pineapple, coconut flakes, and pecans, but add your favorite carrot cake add-ins like raisins or walnuts, or whatever rocks your boat.  You can make the components the night before, assemble in the morning, and bring it over to Moms for brunch or dinner. Let us know what your plans are for pampering Mom, and what’s on the menu!  Love and hugs to all mothers out there. XO

Carrot Cake Trifle
 
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Recipe type: Gluten Free Dessert
Serves: 10-12 Servings
Ingredients
Carrots
  • 1½ c diced carrots (2 large carrots)
  • ¾ c shredded carrots (1 carrot)
Dry
  • 3½ c fine almond flour (sifted)
  • 1 c coconut sugar
  • ½ c, plus 2 Tbl arrowroot
  • 1 Tbl pumpkin spice
  • 1 tsp cardamom
  • 1 tsp dry ginger
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ c coconut flakes
Wet
  • ½ c applesauce
  • ⅓ c melted coconut oil
  • 1 Tbl vanilla
  • 3 eggs
  • 1 c finely chopped pineapple, divided
  • Optional: ½ cup walnuts or pecans
Orange Cashew Custard
  • 4 c cashews soaked overnight, or cover with boiling water for 15 minutes
  • 8 Tbl maple syrup
  • 1 Tbl vanilla
  • 3 Tbl lemon juice
  • Pinch of salt
  • 1 c, plus 2-4 Tbl water
  • 1 tsp orange zest
Instructions
  1. Preheat oven to 375 and grease a 9 x 9 baking pan.
Carrots
  1. In a small saucepan, add the diced carrots, cover with water, and boil for 10-15 minutes or until soft.
  2. Transfer to a blender and blend until you have a coarse pulp.
  3. Combine the shredded carrot along with the cooked carrots in a small bowl and set aside.
Cake
  1. Sift all the dry ingredients in a large bowl, then fold in the coconut flakes. Use a whisk to make sure all the dry ingredients are evenly combined.
  2. Combine the wet ingredients, including ½ of the pineapple, in a medium bowl and mix well.
  3. Transfer the wet into the dry, along with the carrot mixture and nuts and quickly incorporate them together.
  4. Pour the batter into the baking pan and pop in the oven and cook for 37-40 minutes, or until the center comes clean with a toothpick. This cake is so moist you don't have to worry about over-baking.
  5. Cool completely.
Orange Cashew Custard
  1. If you have a Vitamix or high-speed blender no need to soak the cashews. I just pour some boiling water over them for about 15 minutes and drain.
  2. Put all ingredients in the blender except the orange zest and blend until super smooth and creamy.
  3. Fold in the orange zest.
  4. Adjust your flavors here if needed, by adding more lemon, water, or zest.
To assemble the Trifle:
  1. Cut the cake into small cubes and use half on the bottom layer of the Trifle bowl, then top with half of the custard, then the ½ c of remaining pineapple. Repeat the process for two more layers. You'll only have 1 layer of pineapple.
  2. Refrigerate until ready to serve.
Notes:
  1. You can make the components the night before and assemble right before serving. If so, you may find the custard will need a little water to thin it out. It should be creamy, not too thick or thin.

Waldorf Salad

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The story goes that this salad was first served for a charity ball in honor of the St. Mary’s Hospital for Children, at the Waldorf Astoria Hotel in New York City in the late 1800’s.  The maitre d’hotel developed many of the dishes there and is credited with creating this recipe.  Traditionally it’s made with mayonnaise, apples, and celery.  This version has walnuts, red grapes, apples, and celery, and absolutely no mayonnaise!  I’ve always had a strong aversion to it, in fact, I won’t even allow it in my fridge!  I’ll tell you more about being a picky eater another time, but mayo is one of many foods I won’t touch.  Thankfully we didn’t have it growing up, because my mom had no idea what it was!  So…I used my favorite dairy-free yogurt (coyo) here which gives it quite a bit of tartness, but definitely, add your favorite sweetener if you like the sweeter side of things.  A Greek yogurt would also be delicious if you’re ok with dairy.  You can add chicken, or different fruits and serve this as an appetizer or light meal.  It really is so refreshing and super healthy!  Post a comment if you decide to give it a try!

 

 

Waldorf Salad
 
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Recipe type: Vegan Salad
Cuisine: Appetizer, Side Dish
Serves: 4 servings
Ingredients
  • 3 c apples cut into bite-size pieces (I used 1 red & 1 granny smith)
  • 1 c celery chopped into bite-size pieces (2 ribs)
  • 1 c red grapes sliced in half
  • ¼ chopped walnuts, or your favorite nut
  • Large pinch of salt
  • Optional: 2 Tbl dried sour cherries, cranberries, or raisins
  • Optional: 1-2 Tbl your favorite sweetener
  • ¼ c, plus 1 Tbl yogurt (vegan or dairy)
  • 1 tsp lemon juice
Instructions
  1. In a large bowl mix yogurt, lemon juice, and sweetener together.
  2. Add the rest of the ingredients and toss until everything is nicely coated. Adjust your flavors by adding more yogurt and/or sweetener as needed.
Notes: You can place this salad on a bed of butter or romaine lettuce and also toast your walnuts in a pan for 10 minutes for a nuttier flavor.

Salt & Vinegar Smashed Potatoes

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Crispy on the outside, and creamy on the inside, salt and malt vinegar smashed potatoes!  Perfect for a Sunday supper side dish, or served up with a pan of roasted veggies.  Very simple to make, with just a handful of ingredients; just boil the potatoes, then smash, bake, and brush with vinegar.  If you really want to go all out, you can pan saute´these beauties, preferably in a cast iron skillet for extra crunch.  I used malt vinegar here but they’re super delicious with a good quality balsamic vinegar too.  If you’re gluten sensitive, I would stay away from malt vinegar as it can sometimes contain gluten.  You can use tricolor baby potatoes and I find the smaller the potato the crispier the final outcome.  Topping possibilities are endless and if you’re a cheese lover/eater you can top with some parmesan cheese!  Since my hubby was in town this week I was able to put together a short video for you here.  Please leave a comment if you decide to smash some taters this week!

 

Salt & Vinegar Smashed Potatoes
 
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Recipe type: Appetizer, Side Dish
Serves: 4 servings
Ingredients
  • 1.5 lbs baby potatoes (red, yellow, or tricolor)
  • ⅛ c salt
  • 2 Tbl Ghee or olive oil
  • 1 tsp garlic salt, or 1 clove minced garlic
  • Cracked pepper
  • ¼ c malt or balsamic vinegar
  • 2 Tbl chopped parsley
Instructions
  1. Wash potatoes, then add to a large pot and add enough water so all potatoes are submerged.
  2. Add the salt and bring to a boil, then reduce to medium heat with so you have a slow boil.
  3. Cook 20-25 minutes until soft and a knife slides easily into the potato.
  4. Drain and add the potatoes back into the pot and add ghee, garlic, salt and pepper, and toss until potatoes are completely covered.
  5. Preheat your oven to 425° and line a baking sheet with parchment paper. You may need 2 sheets.
  6. Transfer each potato to the baking sheets, then smash with a wooden spoon, potato masher, or bottom of a measuring cup.
  7. Roast for 20-30 minutes, then flip for an additional 10-15 minutes.
  8. Remove from oven and brush with vinegar. Use remaining vinegar as a dip.
  9. Sprinkle with chopped parsley.
  10. Notes: Do not use malt vinegar if you're gluten sensitive. Balsamic, apple cider, or rice vinegar will work fine. You can also saute´these in a cast iron skillet which will result in a crispier potato.

Peanut Butter Banana Pudding

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Do you ever have those nights when dinner’s done, dishes are cleaned up, your exhausted from a long day, and you’re craving something sweet but the cupboards are bare, even after you’ve looked five times?  Something homemade sounds really good but everything feels like it will just take too long.  I always have bananas in the house because I’m a banana freak, and eat at least one a day.   And we usually have peanut butter as well as a few cans of coconut milk hanging out in back of the fridge.  Just a few more ingredients and you’ll have a light and easy dessert that will definitely satisfy for those nights I believe we probably all have.  You can whip this up in 15 minutes or less, it’s vegan, and delicious!

 

Peanut Butter Banana Pudding
 
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Recipe type: Vegan Dessert
Serves: 4 servings
Ingredients
  • 1 can full fat coconut milk
  • 1-3 Tbl honey or maple syrup
  • 4-5 Tbl peanut butter
  • 1 tsp vanilla
  • 1 banana sliced into rings
  • Chocolate shavings
Instructions
  1. Refrigerate the coconut milk overnight. Scoop the cream off the top of the can, then transfer to a medium mixing bowl.
  2. Add 1 tablespoon of sweetener along with the vanilla.
  3. Beat with electric mixer until fluffy.
  4. Turn mixer off and set aside about ⅓ cup, and place in the fridge.
  5. To the remaining coconut milk, add the peanut butter, 1-2 tablespoons remaining sweetener, and continue to beat well until it reaches a pudding-like consistency. Adjust the sweetness level of your liking here.
  6. Transfer to four, 4 oz. ball jars, or dessert cups that have been lined with a few banana rings.
  7. Top with sliced bananas, then finish with a dollop of the remaining coconut cream. You can use a pastry bag, or just spoon it on.
  8. Sprinkle with chocolate shavings.
Notes:
  1. To make chocolate shavings, stand a chocolate bar up on its side and use a potato peeler to shave into fine shreds of chocolate.

Spaghetti Squash Tots

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These little 5-ingredient tots are a nice healthy snack, appetizer, or side dish on any day of the week!  My favorite way to prepare spaghetti squash has always been to make a casserole with mushrooms and tomatoes.  I thought I would change up the recipe a bit and make some tasty tots dipped in marinara sauce today.  I never had tots growing up and didn’t discover them until much later in adult life, but my mom did make what I’d call an Italian version of a tot.  I think she just mashed up some potatoes with parsley, an egg and flour, and fried them up in a pan.  You can also saute´these with a bit of oil, but I’ve baked them here as a healthier option.  Let me know what you think!

 

Spaghetti Squash Tots
 
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Recipe type: Appetizer
Serves: 13 tots
Ingredients
  • 2 c cooked spaghetti squash
  • ¼ c finely diced onion
  • ⅓-1/2 c Pecorino Romano cheese or nutritional yeast
  • 1 egg
  • ¼ c bread crumbs (regular or gluten free)
  • Salt & pepper
Instructions
  1. Preheat oven to 400°F
  2. Slice squash in half lengthwise, scoop out the seeds, and place cut side down on parchment, and bake 50-60 minutes or until tender. Scoop out 2 cups which is about half the squash, and transfer to a large bowl.
  3. Roughly chop the squash in the bowl so you don't have too many long strands.
  4. Add onion and cheese/yeast until incorporated, then add the egg.
  5. Add bread crumbs, then salt, and pepper to taste.
  6. Scoop a heaping tablespoon onto a greased parchment lined pan, and form into a small cylinder. You can also squeeze tightly between the palm of your hand to release some liquid, then form the cylinder while allowing the mixture to stick together. Mine look more like a squared rectangle, either way they'll taste great! Add more crumbs if necessary.
  7. Bake for 15 minutes, then flip for another 6-8 minutes.
  8. Serve warm with your favorite dipping sauce, marinara is great with these!

Flourless Brownies with Matcha Mint Frosting

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Looking for a yummy St. Patrick’s Day treat, well look no further because here it is!  I can’t say I really celebrate this holiday anymore, but I do like experimenting with healthy brownie recipes.  This one is flourless and naturally sweetened with honey and raisins.  Yep, raisins and not dates.  Nothing against dates, in fact, I love them, but I like the moisture and sweetness you get from using raisins in baked goods.  I used my favorite delicious vegan butter (Myoko’s,) along with Matcha powder for the frosting, which is finely ground green tea leaves loaded with anti-oxidants.  It is caffeinated but less so than coffee and a little goes a long way.  And you can’t beat the cool color!

Happy St Paddy’s Day to all you lovely Irish people out there, and everyone else as well!

XO

Anna

Flourless Brownies with Matcha Mint Frosting
 
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Recipe type: Dessert
Serves: 9-12
Ingredients
Brownies
WET:
  • 1 c raisins
  • ¾ c water
  • 1 c almond butter
  • ½ c honey
  • 1 tsp vanilla
  • ¼ c milk (I used almond)
  • 1 egg
DRY
  • ½ cocoa or cacao powder
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¼ - ½ c chocolate chips
Frosting
  • 12 TBL softened butter (I used Myoko's vegan butter)
  • 7 TBL honey
  • ¼ - ½ tsp peppermint flavor
  • 1- 1½ tsp Matcha powder
Instructions
Brownies:
  1. Preheat oven to 350 °F
  2. Grease an 11 x 7 or 9 x 9 pan
  3. Boil the raisins and water for 5-10 minutes until they get soft, then set aside to cool for 10 minutes.
  4. Transfer the raisins to a high speed blender and blend on high until you get a smooth paste. Add a few tablespoons of water if it seems to thick.
  5. In a small bowl add all the dry ingredients and set aside.
  6. In a large bowl add wet ingredients, including raisin paste, and mix with a hand/stand mixer, adding the egg last.
  7. Add the dry (except chips) to the wet and mix on medium speed, scraping the bowl as necessary.
  8. Fold in the chocolate chips and transfer to the greased pan.
  9. Cook for 35-40 minutes and cool completely before frosting.
Frosting
  1. Add the butter to a medium bowl and beat with a hand/stand mixer.
  2. Add honey and peppermint and blend together.
  3. Add the Matcha powder and continue to mix and scrape down the sides of the bowl until super smooth.
  4. Adjust your flavors here, use more honey/peppermint/Matcha as needed.
  5. Spread frosting on the cooled brownies. This will give you a thick layer.
  6. Enjoy!
 

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