Category: ΕΠΙΔΟΡΠΙΑ

Coconut & Raspberry Fudge

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Ingredients

 

  • 2 cups desiccated coconut, unsweetened
  • 1-2 tablespoons water
  • 1 ripe banana (the riper, the better), chopped
  • 2-4 tablespoons raw honey (according to taste)-use agave if you want it to be vegan
  • 1 tsp vanilla extract (I used a Heilala vanilla paste that was sent to me)
  • 1 pinch cinnamon
  • 3/4 cup whole fresh or frozen raspberries, in pieces

Instructions

1. Place the coconut in a food processor. You will want to get to a coconut butter stage-those very new food processors get there is about five minutes but a regular one will get there in ten minutes with some water added to help it along. Just be sure to stop after two minutes each time to stop burning out your motor.
2. Once you get to a nut buttery stage (mine still had bits of coconut in it), then add the banana, honey, vanilla and cinnamon and pulse until blended.
3. Remove the blade and stir in the raspberries.
4. Line a plastic takeaway container with cling wrap and spoon the mix into the lined container.
5. Freeze for about 10 minutes or you can leave frozen,cut into pieces and then thaw out for about 20 minutes.

Reference: Notquitenigella.com

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Σοκολατένια κρέμα με αβοκάντο

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Υλικά

  • αποξηραμένοι χουρμάδες ¼ φλυτζανιού
  • νερό χλιαρό ¼ φλυτζανιού
  • αβοκάντο 2
  • μέλι ½ φλυτζανιού
  • εκχύλισμα βανίλιας ½ κουταλάκι
  • κακάο σκόνη 1/3 φλυτζανιού

Εκτέλεση

1. Βάζουμε τους χουρμάδες στο χλιαρό νερό να μουλιάσουν για λίγο.
2. Σε ένα μπλέντερ ή μούλτι αλέθουμε τους χουρμάδες (χωρίς το νερό) μέχρι να πολτοποιηθούν.
3. Καθαρίζουμε το αβοκάντο, κόβοντας το με ένα μαχαίρι κάθετα. Κρατώντας το αβοκάντο με την μια παλάμη μας, στρίβουμε με το άλλο χέρι το μισό αβοκάντο εκεί που το έχουμε κόψει.
4. Με ένα κουτάλι αφαιρούμε τη σάρκα του αβοκάντο από το ένα μισό.
5. Για να αφαιρέσουμε το κουκούτσι καρφώνουμε το μαχαίρι πάνω του και το σηκώνουμε μαζί με το μαχαίρι. Αφαιρούμε τη σάρκα.
6. Προσθέτουμε το αβοκάντο στο μπλέντερ και πολτοποιούμε.
7. Προσθέτουμε και τα υπόλοιπα υλικά και χτυπάμε την κρέμα μας ξανά στο μπλέντερ, μέχρι να ομογενοποιηθούν τα υλικά και να αποκτήσουν μια κρεμώδη υφή.
8. Σερβίρουμε σε ποτηράκια και βάζουμε στο ψυγείο. Τη συνοδεύουμε με φέτες από φρέσκα φρούτα, όπως φράουλες, μπανάνα, ή με τριμμένους ξηρούς καρπούς, ή με κομματάκια σοκολάτας.

Πηγή: Realfamilyfood.com

Peanut Butter Brownies

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Ingredients

  • 1 Cup Natural Peanut Butter
  • 1/2 cup honey
  • 1 egg
  • 1/4 cup of chunks of coconut cream concentrate (optional, but good!)

Instructions

1. Mix ingredients well, and spread in a 8×8 inch glass baking dish.
2. Bake at 175 C for 30 minutes.
3. Allow to cool a few minutes before cutting. Serve warm or cool.

Reference: Healthhomehappy.com

Pear Custard

 

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Makes 4 large or 8 small custard cups

Ingredients

  • 1 can full fat coconut milk (dairy option: Substitute 1-1/2 cups cultured cream or  full fat yogurt)
  • 1/4 cup honey
  • 2 ripe pears
  • 4 egg yolks (reserve the whites for biscuits, meringues, or macaroons)
  • 4 whole eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon, optional

Instructions

1. Fill 1 or two 23×33 cm glass dishes with 2,5 cm of water for the water bath.
2. Place in the oven and preheat oven to 175 c.
3. Mix all ingredients in a blender or food processor to a smooth puree.
4. Fill custard cups (or ovenproof cups such as mason jars) half full with custard mixture.  Once the oven has preheated, gently set the cups in the water.
5. Bake in the water bath for 30-45 minutes or until custard is mostly set but still soft in the center.
6. Remove carefully with oven mitts or crack the oven door and allow to cool in the oven, removing when cool.
7. Serve warm, or cover with plastic wrap to store in the fridge and serve cool.

Reference: Healthhomehappy.com

 

 

Easy Paleo Lemon Mousse

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Ingredients

  • 3/4 cup honey-sweetened lemon curd
  • 1 cup coconut milk
  • 1 Tbs. grassfed gelatin if using homemade or light coconut milk OR 1 1/2 tsp. if using full-fat canned
  • Raw honey, to taste
  • Pinch of salt

Instructions

  1. First, make the honey-sweetened lemon curd (I’ve linked a good recipe above). Chill until thickened and cold.
  2. In a small saucepan, whisk together the coconut milk and gelatin. Let sit for 10 minutes. Then turn the heat on medium and whisk until the gelatin dissolves. Pour into a bowl and refrigerate until set, about 4 hours.
  3. In a food processor, blend together the set coconut milk and the lemon curd until smooth. Add honey to taste and a small pinch of salt.

Reference: Empoweredsustenance.com

Paleo Lemon Curd Cake Filling

Lemon Curd

Ingredients:

  • 3 lemons
  • 1 1/2 cup honey
  • 1/4 c liquid coconut oil (melted in microwave)
  • 4 extra large eggs
  • 1/2 c fresh lemon juice
  • 1/8 tsp kosher salt

Directions:

Remove zest from lemons with a grater and place zest and honey in a food processor. Process until smooth. Add liquid coconut oil and process. Add eggs one at a time, processing before adding each egg. Finally, add lemon juice and salt and process. Transfer mixture to a sauce pan and cook over low heat, stirring constantly until thickened – about 10-15 minutes.  Allow to cool completely and store in the refrigerator until ready to use. Can be served as a filling in paleo cakes, or as a topping with fresh berries.

Reference: Paleobakingcompany.com

Frozen Mango Bites

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Ingredients

  • 2 cups mango, cut into bite-sized chunks
  • 1 cup thick full-fat Greek yogurt (SCD/GAPS use dripped homemade yogurt)
  • OR for dairy free use whipped coconut cream from a can of coconut milk
  • 1 Tbs. raw honey or maple syrup

Instructions

  1. Freeze the mango chunks on a cookie sheet (don’t let the chunks touch).
  2. Mix together the yogurt and honey. If using whipped coconut cream, whip in a tablespoon of sweetener.
  3. Dip the frozen mango pieces into the yogurt or coconut cream using a toothpick. Freeze and enjoy! You may wish to thaw slightly before eating.

Reference: Empoweredsustenance.com