Ceres gluten free, sugar free, dairy free dessert class

Saturday's "blissful celebrations" class was great! We made 4 different desserts plus a caramel sauce all of which were gluten free, refined sugar free and dairy free.



 We made:
  •  a lemon cheescake - the base was just almonds and dates and the filling was based on cashew nuts
  • profiterole puffs made from choux pastry and filled with a coffee creme patisserie
  • strawberry and pink peppercorn quinoa cookies
  • chestnut roulade filled with coconut milk "cream" and pomegranate.



There was a lot to cook (and eat!), in a limited time span with lots of new techniques, but everyone did a great job.


Hope you enjoy the photos of the class :-D  Thanks to all who came and especially to Kendra and Alysha who volunteered to help me.
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Tastiest food of the week - strawberry and pink peppercorn

My tastiest food of the week this week was a cookie I made combining freeze dried strawberries with pink peppercorns.  I made two version and my favorite was the shortbread one.  Both versions were gluten free, refined sugar free, and dairy free.

Strawberry and pink peppercorn shortbreads (GF, DF, SF)
My sister had sent me some freeze dried strawberries as she thought I might like them. The plan was, actually, that she'd bring them to Florida with her this summer when we met up on vacation (she lives in the UK) and give them to me there.  Dutifully, we brought the strawberries all the way from the UK to the US, then forgot to give them to me, so took them all the way home again, and then mailed them!

So while the carbon footprint of these dried strawberries wasn't particularly good - their taste was. Unlike most freeze dried fruit, these were still a little chewy and not just dry.   But combining them with pink peppercorns was amazing.

Strawberry and pink peppercorn quinoa cookies (GF, SF, DF)

I used the combination in a recipe for my cooking class this weekend and people were reluctant! Those making the cookies didn't want to add them....others were talking about making them without, but when they tasted them, everyone agreed, it was a great combo!

So give it a try.  They work well with other pink fruits too, like dried cranberries, or raspberries.... Pink peppercorns aren't strong, and the combo just works well.
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Healing Trees

As I mentioned last week, I am participating in the Ceres Cancer Journey event this Sunday in Santa Rosa.

I will be in the resource room, and for some of the time, I will be doing a short cooking demo.

I will be making these little "healing trees", a recipe that I developed myself.


They are made with green tea, almonds, dates, ginger, and lemon. I'll post the recipe here next week after the demo.

The healing qualities of these bite-size morsels include:  the green tea has excellent anti-cancer  properties and is high in anti-oxidants;  the ginger and dates both help to settle the stomach and calm digestive issues;  the lemon is a great source of anti-oxidants, vitamins and minerals; and the almonds are a good source of easily digestible fiber, vitamins and minerals.

AND the cute shape of the trees lifts your spirits!



I hope if you are in the area that you will call by for the event and hear some wonderful speakers and experience nurturing, love and good food.

If you attend, do come and find me in the resource room.

Ceres Cancer Journey Event
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Apple Kisses

I spent a day developing recipes to make apple kisses.  Doesn't that sound a good way to spend a day!

The idea behind creating an "apple kiss" recipe was to make something like a cookie or little cake or tasty light sweet yummy, but use:

  • no dairy
  • no gluten
  • no refined sugar
  • no fat
  • AND find a way to incorporate my new found friends, fruit flours!  
and have something that tastes good!

The creation came first, then the name!  I decided that they needed to be filled and then they just looked like apple kisses!

I made two different types.  The first ones used a combination of brown rice flour, tapioca flour, potato starch and apple flour.  I used coconut palm sugar for the sweetener, applesauce, baking powder and some cinnamon.

They were really quick to make and turned out yummy!  I cut each one in half and added some apple non-dairy whipped cream to make little kisses!


For the second variation I tried gluten free oat flour plus the apple flour. I thought it might be a bit crumbly so added some xanthum gum, but they actually ended up a little moist, so maybe this wasn't necessary. Otherwise, the same ingredients were used, but before I cooked them, I flattened them a little.  I initially filled a few with apple butter that I had made and preserved a few years ago (doesn't contain butter!), but I preferred them with the apple cream!



I ended up liking the first variation the best. The second ones were just a bit to moist and gooey for my taste.  But the recipe still needs some work with slight variations so when I've got it better, I'll let you know the recipe.

The sweetener I used has become my recent favorite - Palm sugar or coconut palm sugar.  It comes from the nectar of the coconut palm. I buy the Sweet Tree version which is organic and is not refined i.e. minimally processed.  It contains no preservatives.  It is brown (as it's not been bleached like regular sugar) so using it in an apple product seemed good.  I'm thinking for other flavors the color maybe a bit strong? But that is to try on another day.  

Palm sugar also has a low Glycemic index - of 35 (cane sugar is 68, Honey is 55) - and you can switch it for the same quantity as sugar in recipes.

It's high in potassium, magnesium, zinc and is a natural source of Vitamins B1, B2, B3, B6 and C.

And it tastes good!  Brown sugar like taste with a touch of caramel!  Have you given it a try?

Fancy an apple kiss?
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