Category Archives: Dessert

April 10, 2011

Coconut Macaroons

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE

2 1/2 Cups Unsweetened Coconut FlakesCoconut Macaroons

6 Large Egg Whites

1 Teaspoon Vanilla Extract

2 Tablespoons Honey or

1.5 Tablespoons Light Agave Nectar

Chocolate Chips (optional)

 

Preheat oven to 325°.

In a large bowl, beat egg whites, honey/agave, and vanilla until fluffy.  Add coconut to mixture and mix until ingredients are evenly combined.  Form coconut mixture into 1 inch mounds.  Place on cookie sheet approximately 1 inch apart.  Bake for 10-15 minutes.  Turn the oven to broil for approximately 3 minutes, or until lightly golden.  Allow to cool completely before serving.

Optional:  After cooling, dip lower 1/4 of macaroon in melted chocolate.

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April 9, 2011

Coconut Pudding

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 (14 Ounce) Cans Coconut MilkVanilla Coconut Pudding

1/2 Teaspoon Salt

2 Tablespoons Honey

1/4 Cup Cornstarch

1/3 Cup Water

1 Tablespoon Cocoa (optional)

Cinnamon (optional)

In a saucepan, combine coconut milk with honey and salt.  Bring to a boil and cook for about 4 minutes.  In a bowl, combine cornstarch and and water with a whisk and mix into a slurry.  Immediately pour slurry into milk mixture, stirring continuously for approximately 2 minutes.  Remove from heat.  Pour mixture through a fine colander to remove lumps.  Refrigerate for about 2 hours to completely set.

Sprinkle cinnamon over pudding, and serve chilled.

Alternate: Add Cocoa for Chocolate Pudding.

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March 13, 2011

Quinoa Custard

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1.5 Cups WaterQuinoa Custard Served

3/4 Cups Quinoa

2 Cups Rice Milk

2 Ripe Bananas

2 Tablespoons Local Honey

1 Tablespoon Butter (optional)

1 Teaspoon Vanilla Extract

Bring water and Quinoa to a boil in a medium-size pot.  Reduce heat, cover, and simmer for 15-20 minutes, until Quinoa is expanded and soft.  Remove from heat.

Blend rice milk, bananas, and honey until smooth.  Pour into pot with Quinoa.

Place the pot over medium heat.  Cook and stir until the mixture becomes thick and creamy, 10-15 minutes.  Remove from heat.  Stir in butter and vanilla.

Serve Warm.

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February 28, 2011

Pumpkin Pudding

By Christina

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 Medium-Large Gala Apples, peeled and finely sliced

1/2 Cup of Raisins

4 (15 oz) Cans of Pumpkin Puree

1/4 Cup Water

2 Pats of Butter (optional)

2 Teaspoons Organic, Ground AllSpice

2 Teaspoons Organic, Ground Cinnamon

1/2 Teaspoon Organic, Ground Nutmeg

1/2 Teaspoon Organic, Ground Ginger

2 Teaspoons Organic Vanilla Extract

2 Tablespoons Organic, Local Honey

In a large pot, combine sliced apples and raisins with water and butter (optional) on medium-low heat.  Cover and cook for about 30 minutes, stirring occasionally.  Allow apples to cook until very soft.  Add pumpkin, ground spices, honey and vanilla to the mixture.  Cover and cook on low heat for another 15 minutes.

Serve Chilled.

Makes approximately 10, 1 cup servings.

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