Wednesday, November 27, 2013
Tuesday, November 26, 2013
Chocolate Mousse Pie on an Almond~Date Crust with Whipped Coconut Cream
Chocolate Mousse Pie on an Almond~Date Crust with Whipped Coconut Cream
Important! Chill the can of coconut milk UPSIDE DOWN overnight in the refrigerator the day before you serve this pie.
Pie Shell
3/4 cup raw almonds
1/4 cup raw walnuts
1 cup medjool dates, pitted (about 10 dates)
2 Tbsp unsweetened shredded coconut
1/3 cup sorghum flour
Chocolate Mousse Pie Filling
14 oz. silken or firm tofu
1 Tbsp natural, unsweetened (baking) cocoa powder
2 Tbsp non-dairy milk
1 1/2 tsp vanilla
pinch salt
1 1/2 cups dark chocolate chips (look for the lowest sugar added possible)
Coconut Whipped Cream
1 can (approx. 13.66 fl oz.) full fat coconut milk
2 Tbsp pure maple syrup (more to taste)
1 tsp vanilla
To make the pie shell: Soak pitted dates in 1/2 cup warm water for 1 hour to soften.
Pre-heat oven to 350 degrees. Place almonds and walnuts in a food processor and process until very fine. Add pitted dates with the soaking water and shredded coconut, process until well combined. Add sorghum flour and pulse until just combined. Press mixture into a deep dish pie plate, using a spatula to form the shell. Bake crust for 10-12 minutes. Do not overcook or brown. Let shell cool completely.
To make chocolate mousse filling: Melt chocolate chips in a double boiler on the stove. Add with all other pie ingredients into a blender, blend until super smooth. Pour into prepared, cooled pie shell. Chill in the fridge. It will become firmer the longer it chills. (It’s more firm if you use firm tofu and more like a mousse if you use silken. Both are creamy and delicious!)
To make coconut whipped cream: Place your mixing bowl and beaters in the freezer for 5 minutes. This really helps to keep the cream cold. Take the full-fat coconut milk out of the refrigerator. Turn right side up, and drain the milk out of the can. (Save for another use.) Scoop that lovely hardened coconut cream into your chilled bowl. Whip the cream until it begins to be fluffy. Add the pure maple syrup and vanilla extract and whip again. Taste for sweetness. Careful, taste only one spoonful, or you might not have enough to top your pie! Mmmmmmazing! I recommend only making the coconut whipped cream right before serving your pie as it can melt over time, even in the fridge. How about a dollop on that pumpkin or cherry pie... the possibilities are endless! Happy Healthy Holidays!!
Important! Chill the can of coconut milk UPSIDE DOWN overnight in the refrigerator the day before you serve this pie.
Pie Shell
3/4 cup raw almonds
1/4 cup raw walnuts
1 cup medjool dates, pitted (about 10 dates)
2 Tbsp unsweetened shredded coconut
1/3 cup sorghum flour
Chocolate Mousse Pie Filling
14 oz. silken or firm tofu
1 Tbsp natural, unsweetened (baking) cocoa powder
2 Tbsp non-dairy milk
1 1/2 tsp vanilla
pinch salt
1 1/2 cups dark chocolate chips (look for the lowest sugar added possible)
Coconut Whipped Cream
1 can (approx. 13.66 fl oz.) full fat coconut milk
2 Tbsp pure maple syrup (more to taste)
1 tsp vanilla
To make the pie shell: Soak pitted dates in 1/2 cup warm water for 1 hour to soften.
Pre-heat oven to 350 degrees. Place almonds and walnuts in a food processor and process until very fine. Add pitted dates with the soaking water and shredded coconut, process until well combined. Add sorghum flour and pulse until just combined. Press mixture into a deep dish pie plate, using a spatula to form the shell. Bake crust for 10-12 minutes. Do not overcook or brown. Let shell cool completely.
To make chocolate mousse filling: Melt chocolate chips in a double boiler on the stove. Add with all other pie ingredients into a blender, blend until super smooth. Pour into prepared, cooled pie shell. Chill in the fridge. It will become firmer the longer it chills. (It’s more firm if you use firm tofu and more like a mousse if you use silken. Both are creamy and delicious!)
To make coconut whipped cream: Place your mixing bowl and beaters in the freezer for 5 minutes. This really helps to keep the cream cold. Take the full-fat coconut milk out of the refrigerator. Turn right side up, and drain the milk out of the can. (Save for another use.) Scoop that lovely hardened coconut cream into your chilled bowl. Whip the cream until it begins to be fluffy. Add the pure maple syrup and vanilla extract and whip again. Taste for sweetness. Careful, taste only one spoonful, or you might not have enough to top your pie! Mmmmmmazing! I recommend only making the coconut whipped cream right before serving your pie as it can melt over time, even in the fridge. How about a dollop on that pumpkin or cherry pie... the possibilities are endless! Happy Healthy Holidays!!
Sunday, November 24, 2013
Flourless Zucchini Brownies
What you will need:
So how in the world do flourless zucchini brownies taste you may be wondering? They are the BEST brownies EVER--prepare yourself. My husband, who now thinks he is a food critic said, "The zucchini was subtle and not overpowering and they melt in your mouth." Haha I love it. He knows that I am going to put what he says into my blog (I have actually not posted recipes based on what he has said) so I think he tries to get all fancy with his critique. I will be making these again very soon.
- 1 cup of almond butter. You can make your own if you want to save a few bucks.
- 1 1/2 cup of grated or chopped zucchini. I used a shredder and thenchopped it up into really small pieces.
- 1/3 cup of raw honey
- 1 egg
- 1 tsp of vanilla
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1 cup of dark chocolate chips. I used gluten free chocolate chips.
- Preheat oven to 350 degrees.
- Combine all the ingredients into a large bowl and mix everything together.
- Pour into a greased 9x9 baking pan.
- Bake for 35-45 minutes, or until a toothpick comes out clean.
So how in the world do flourless zucchini brownies taste you may be wondering? They are the BEST brownies EVER--prepare yourself. My husband, who now thinks he is a food critic said, "The zucchini was subtle and not overpowering and they melt in your mouth." Haha I love it. He knows that I am going to put what he says into my blog (I have actually not posted recipes based on what he has said) so I think he tries to get all fancy with his critique. I will be making these again very soon.
Cauliflower Au Gratin
| Ingredients | Calories | Fat | Protein | Carbs | Fiber | SA's | Net Carbs |
| 1 head (840g) large cauliflower, stem and leaves removed and cut into small florets | 210 | 1.33 | 17 | 45 | 21 | 0 | 24 |
| 1 recipe (448g) low carb alfredo sauce (about 2 cups) (recipe) | 2533.58 | 234.36 | 86.06 | 28.52 | 2.24 | 0 | 26.28 |
| 1 tbsp (2g) fresh sage, chopped | 2.62 | .12 | .06 | .42 | .28 | 0 | 0.14 |
| 1/4 cup (28.4g) bacon bits | 100 | 6 | 12 | 0 | 0 | 0 | 0 |
| 1/4 cup (28g) almond meal | 160 | 14 | 6 | 6 | 3 | 0 | 3 |
| 1/4 cup (25g) parmesan (reggiano) cheese, grated | 107.75 | 7.25 | 9.5 | 1 | 0 | 0 | 1 |
| Totals: | 3113.95 | 263.06g | 130.62g | 80.94g | 26.52g | 0g | 54.42g |
| Per Serving: | 389.24 | 32.88g | 16.33g | 10.12g | 3.32g | 0g | 6.8g * |
Method:
- Place a large pot full of water on the stove to boil.
- Pre-heat your oven to 425 F.
- If your Alfredo sauce is cold, warm it in a medium sized sauce pan.
- Once your water is boiling, add a healthy amount of salt to the water.
- Add your cauliflower florets to the water and simmer for about 3 minutes.
- Strain the cauliflower, so that all the water is removed.
- Stir the cauliflower into the alfredo sauce. Add the sage and bacon bits, as well.
- Once the cauliflower is evenly coated with the cheese sauce, pour it into a greased baking pan. I used a 9 inch round silicone baking pan, but a 9x13 casserole pan will work, as well. All we're really doing is browning the top. It's all already mostly cooked, at this point.
- Dust the top of the cauliflower with the almond meal and parmesan cheese.
- Bake in the oven for about 15 to 20 minutes, or until the top is nice and toasty brown.
- Serve!
Saturday, November 16, 2013
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