Nutty Dessert

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This dessert is inspired by the spices in a Baklava but quite a bit lighter than the Turkish dessert. Easy to make.

Serves 4

200 ml chopped Almonds (blanched), Pistachios, Walnuts and Pecans (or, Low Fodmap – Macademia, Brazil, Pecan, Walnuts, Pine nuts and some Almonds – watch the nut servings per person).

2 tablespoons sugar
2 tsp cinnamon
½ tsp cardamom
1 tablespoon melted butter (or rape seed oil)
2 tablespoon maple syrup
2 tsp lemon juice
Dash of salt

2 tablespoons of blueberries

400 ml Greek yoghurt (or non-dairy alternative).
Blueberries and raspberries to decorate

1. Mix the chopped nuts and spices together.
2. Add the blueberries.
3. Spoon into serving glasses, alternating with the yoghurt.
4. Serve with berries on top.

Salted Choco Vanilla Panna Cotta

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This is one of my favourite desserts. I keep coming back to it, making small changes and enjoying it even more than before. You’ve probably seen a few different versions of this already on my blog. Make in advance and have on hand in the fridge.

It’s wonderful dessert to be enjoyed in small servings – the perfect ending to dinner.

Also, it is a great Low Fodmap, dairy free and vegan dessert.

Serves 8-10 (depending on cup size. I use small espresso cups)

300 ml coconut milk
½ teaspoon Agar Agar Powder (or any other gelatin you feel comfortable working with – if using Agar Agar flakes, much more is needed, about 1/2 table spoon instead)
½ vanilla bean, seeds
Dash of salt
150 g vegan dark chocolate
Coarse salt

1. Dissolve the agar agar in a little cold water.
2. Bring the coconut milk to boil. Add the agar agar and let simmer for at least 3 minutes.
3. Add the seeds from the vanilla bean and a dash of salt. Let simmer another minute.
4. Take off heat.
5. Chop the chocolate and add to the milk. Stir until dissolved.
6. Pour into small espresso cups (or similar)
7. Refrigerate 1-2 hours before serving.
8. Serve with some sprinkled coarse salt on top.

Plum Pie with Vanilla Sauce

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The Plum Pie may not be one of my most healthy recipes, but, oh so tasty!!!! If you prefer, you can use rhubarbs instead of plums. The vanilla sauce is a wonderful dairy free sauce that can be enjoyed on its own, or, with just plain fresh berries.

Vanilla Sauce:
200 ml cashews, soaked overnight and then rinsed
200 ml almond milk
2 tsp vanilla extract
2 tablespoons maple syrup

1. Process in blender until completely (!) smooth (may take a while depending on blender type)
2. Chill in refrigerator

Pie:
300 ml quartered and pitted plums
1 tablespoon oil (for the pie tin)

1 tablespoon sugar
1 teaspoon potato flour (or corn starch)

300 ml gluten free flour
100 ml sugar
½ tsp baking powder
Dash of salt

175 g vegan margarine (can be replaced with cooking oil; coconut, sunflower or rape seed)

1. Oven at 225 C
2. Combine the dry goods
3. Melt the margarine (or oil) and stir into the dry goods
4. Spread with the back of a spoon into a greased pie tin
5. Place the plums on top
6. Mix the sugar with the potato/corn flour and sprinkle on top of the fruit to soak up some of the juices
7. Bake in oven until done (about 20-30 minutes)

Decoration tip:
You can use the drops of plum juice (that you most probably will end up with at the bottom of the bowl of cut up plums) and from a small spoon create little juice droplets in the sauce. “Cut through” the droplets with a sharp knife as to create little hearts. See photo below.
(I had a lot of juice as I used previously frozen, from my fall harvest, cut up plums)

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Easy Berry Cake

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This is not a very sweet dessert. More like a berry oven omelet – like the French Clafoutis, but a much lighter option. Very quick to make. And healthy!
The cake is dairy free. If you want it egg free you can try substituting the eggs with flax-gel and/or the soaking water from chickpeas.
I like to serve this with some whipped Greek yoghurt, possibly flavoured with some vanilla extract, or maybe with the Apricot Macadamia Crème (in the Apricot Pecan Bite recipe), I recently posted.

Serves 4 – 6 people depending on serving size.

250 g frozen berries (save some for decorations or use some fresh raspberries for this)
75 ml almond flour
1 tablespoon agave syrup
2 whole eggs
2 egg yolks
200 ml almond milk

Oven at 200C
1. Place the berries in a greased pie mold (1 large mold or 4 individual).
2. Whisk the eggs slightly. Add remaining ingredients and whisk to combine.
3. Pour over raspberries. There will be about 400 ml mix in total.
4. Bake for 25-30 minutes (individual molds) or 40 minutes for large pie mold.
5. Place some raspberries on top. Let cool slightly before serving.

Serve with a whipped Greek yoghurt or Apricot Macadamia Crème.

Apricot Pecan Bite

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This week is quite busy, but I managed to make a wonderful apricot cream that I would like to share. Spread it on top of the Pecan Base (Raw Food Pecan Pie) which I posted in May (I am repeating the recipe below). Great afternoon snack or guilt free dessert!

APRICOT CREAM
150 ml pre-soaked (overnight) macadamia nuts
50 ml almond milk
2 tsp lemon juice
½ tsp vanilla extract
Dried apricots, 30 g, chopped

1. Blend everything except the apricot until smooth and creamy. (This is a great cream base for other flavors too).
2. Add dried apricots
3. Blend again, it is OK to leaves small pieces of the apricot.
4. Set aside.

PECAN BASE:
(This recipe I posted already a few weeks ago but it is so yummy it really deserves to be included again.)
100 ml almonds
100 ml pecans
50 ml dried cranberries
50 ml pitted dates (about 5 pieces)
1 tablespoon coconut oil, melted
Dash of salt

1. Place all, except the oil, in a blender and mix until an even, creamy crumble.
2. Add the oil and blend another few minutes.
3. Spread the Pecan Base into a rectangular mold (using baking parchment or other non-stick sheet in the bottom).
4. Spread an equally thick layer of the apricot cream on top.
5. Refrigerate 1 hour minimum.
6. Cut into small, bite sized squares.
7. Serve chilled.

Raw Food Pecan Pie with Raspberry Cream

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This is a great raw food pie. Easy and delicious. The cashews (for the cashew cream) must be soaked for 12 hours so please don’t forget to place them in water a day in advance.
Serve with one of the two creams suggested below and any fresh fruit/berries of your liking! The cashew cream is a favourite with its subtle nutty taste and creamy texture. Please give it a try (a good blender is a must to achieve a smooth cream)! (In this photo I have drizzled dried raspberry on the plate).

Serves 4
Pie base:
100 ml almonds
100 ml pecans
50 ml dried cranberries
50 ml pitted dates (about 5 pieces)
25 ml coconut oil, melted
Dash of salt

1. Place all, except the oil, in a blender and mix until an even, creamy crumble.
2. Add the oil and blend another few minutes.
3. Press thinly into in portions sized pie molds or free hand rounds.
4. Refrigerate at least 1 hour.

Serve with one of the two creams below and mixed berries:

1) Raspberry Cream:
200 ml cashews (that have been soaked overnight)
50 ml water
25 ml lemon juice
25 ml almond milk
½ tsp vanilla extract
Dash of salt

50 ml frozen raspberries (fresh works too but frozen will keep the temperature down in the blender)
Mixed berries (to serve with the pie)
1. Blend all (except the raspberries) until completely smooth.
2. Add the frozen raspberries
3. Blend a bit more until desired consistency.
4. Pipe the cream on top of the portion sized pies.
5. Serve with mixed berries on top.

2) Raspberry Crème Fraiche:
200 ml crème fraiche
50 ml fresh berries
Mixed berries (to serve with the pie)

1) Whisk the crème fraiche fluffy
2) Add the raspberries, whisk to combine and slightly crush the berries
3) Pipe the cream on top of the portion sized pies.
4) Serve with mixed berries on top.

Sweet Soller Orange Dessert

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This recipe was inspired by a wonderful dessert I was served at our mallorquin neighbour’s house. Those oranges came from the nearby village of Soller, and were really fresh and sweet, but I’m sure that other oranges will work equally well. Serve as a light and sweet/sour ending to a meal or a cool afternoon snack.

Serves 6
3 oranges, the peel cut off and then cut into thick slices (or cut into segments/supremes, if you prefer)
½ tsp salt
1 tablespoon olive oil
2 tablespoons honey
Lime zest, grated

Lime Cream:
200 ml coconut milk
2 tablespoons lime juice
1 table spoons lime zest
½ avocado
Dash salt
1 tsp agave syrup

Decoration:
1 tablespoon lime zest

1. Put the orange slices on a plate and pour the dressing on top. Set aside to absorb the flavours.
2. Combine all ingredients for the cream and run in a blender. Refrigerate at least 30 minutes.
3. Place the orange slices on top of some lime cream with lime zest sprinkled on top.

 

Chocolate Avocado Mousse

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This is a very quick and (almost) healthy recipe for a great chocolate mousse! The creamy avocado provides the thick, fluffy consistency in this mousse. A must try! Also, this recipe is dairy free, vegan and low fodmap (if you eat maximum 1/4 of the whole dessert).

Serves 4 (small servings)

300 ml coconut milk
3 tbsp cacao
1,5 tbsp maple syrup
1 tsp vanilla extract
½ ripe avocado
Dash of salt

Decorations:
Blueberries, raspberries, cacao nibs, banana, orange slices…

1. Combine all ingredients in a blender and process until smooth and thick.
2. Refrigerate minimum 2 hours before serving.

Variations:
Add some chili flakes to the blender or some crushed licorice candy (gluten free) after the choco mix has been processed.

Toasted Buckwheat Granola

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To make your own granola is easy and you’ll get the exact flavor you prefer! Therefore, take this recipe as a guide and make any additions or substitutions from any other spices or nuts/seeds/grains. Keep it in a glass jar and serve as a healthy dessert, a wonderful breakfast or just a quick snack. Here I’m serving it as a dessert with a coconut yoghurt and berries (plus some bee pollen sprinkled on top).

200 ml buckwheat groats
200 ml gluten free oats
50 ml roughly chopped almonds
50 ml pumpkin seeds
50 ml sunflower seeds

100 ml maple syrup
50 ml coconut oil (or other neutral oil of your choice)
1 tsp cinnamon
A pinch of salt

2 tbsp lime juice
2 tsp lime zest
1 tsp vanilla extract

100 ml raisins or dried cranberries/lingonberries/chopped apricots (you can also add in some coconut flakes at this point).

Serve with: Berries, coconut yoghurt and some bee pollen sprinkled on top.

1. Oven at 175 C
2. In a large bowl, combine oats, buckwheat, nuts and seeds
3. Heat maple syrup, coconut oil, cinnamon and salt in a pan. Let simmer a few minutes, take off heat and add the lime and the vanilla extract. Let cool.
4. Add the syrup mix into the oat mix, stirring well so that everything is well coated.
5. Spread thinly on a baking tray covered with baking parchment and place in over to roast for about 30 minutes. Stir from time to time. (Or, you can toast the muesli in a pan over low heat, constantly stirring until the muesli is dry).
6. Take out of the oven, let cool. Break up any clusters.
7. Add the raisins or other dried fruit.
8. When completely cool, put into large, clean, dry glass jars.

Sweet and Sour Kiwi Soup

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Don’t know what to do with your overripe kiwis? This recipe makes for a light and delicious dessert soup. If you can get hold of yellow/golden kiwis, they are really good in this soup.

Serves 2

2 kiwis, scoop out the flesh
Zest from ½ lime
Juice from ½ – 1 lime
Dash of salt

1. Run all ingredients in food processor
2. For a creamier taste, add a bit of coconut milk – about 50 ml – optional.
3. Chill
4. Serve with dehydrated strawberry slices, finely diced strawberry pieces and grated coconut.

For more of a crunch, you can also add a toasted mix of chopped almonds, sunflower seeds and coconut. Combine the three in a dry pan and toast with some salt. Let cool.

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Coconut Chocolate Treats

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These little treats are quick to make, not too sweet and not only gluten free but also dairy free and low fodmap. Don’t forget to refrigerate the coconut cream 24 hours before whipping.

Makes about 25 small treats

Base:
200 ml oats
75 ml cacao
25 ml maple syrup
50 ml rice syrup
50 ml grape seed oil (or other neutral oil to your liking)
pinch of salt

1. Combine the above ingredients.
2. Drop (using 2 teaspoons) small heaps onto a baking sheet covered with baking parchment.
3. Bake in 200C over for 8-10 minutes
4. Take out and flatten the base slightly, let cool

Whipped Coconut Cream:
1 can of coconut cream (or milk)

1. Refrigerate the coconut cream 24 hours. Do not shake the can.
2. Scoop out the separated, top creamy layer. Whip into a fluffy cream
3. Place into piping bags and pipe onto the little chocolate bases.

Sprinkle with cacao powder.

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Creamy Chocolate Chili Tofu Ice Cream

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Before you turn away thinking that Tofu ice cream sounds disgusting, let me tell you that it makes for the creamiest, most delicious ice cream ever!! My family loves it and many prefers this ice cream to “normal” ice cream. And – it is so easy to make!
The recipe is, apart from gluten free, also low fodmap, dairy free and vegan.
My daughter found the inspiration for this recipe on-line and I have only made minor adaptations.

Ingredients:
250 ml unsweetened almond milk
200 ml maple syrup
1 tbsp vanilla extract
75 ml raw cacao powder
A pinch of salt
500 g plain tofu
3 tbsp melted coconut oil

Chocolate sauce and chili flakes

1. Combine all the ingredients (except the oil) in a blender. When using a blender, always add the solid ingredients after pouring in the liquids, it blends much better this way.
2. Run until completely smooth.
3. Lastly, slowly add the coconut oil, do not overblend.
4. Pour into an ice cream maker (or, into a container you place in the freezer and take out and stir every 20 minutes until solid) and continue according to the ice cream maker’s instructions.

Serve with a citrus/raspberry sauce (see recipe two weeks ago), bananas and chopped nuts or, as I have done here, chocolate sauce (use search bar to find chocolate sauce posted earlier) and chili flakes.

Fruit Tagliatelle

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Maple Coconut Tagliatelli

Delicately flavored “tagliatelle” makes for a light and fruity dessert. In the photo above, I served this dish with a chocolate sauce but then felt that the chocolate was a little too overwhelming. Instead I would recommend a citrus/berry sauce which balances nicely against the tagliatelle. Please find recipe below.
This recipe is gluten and dairy free. It is low foodmap too if you keep the serving to less that 1/4th of the recipe (60 ml coconut water is considered low fodmap).

Serves 5-6

The base:
400 ml Coconut Milk
200 ml Coconut water
75 ml maple syrup
1 vanilla bean, scraped
1 tbsp agar agar

1. Combine the agar mix in a saucepan.
2. Boil 5-6 minutes.
3. Pour into small round bowls. Do not pour too much into each bowl as this will make the tagliatelle too wide.
4. Chill in refrigerator.
5. When set, remove from bowl and start shaving into tagliatelle (see photo).

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Berries:
100-150 ml mixed berries
A little maple syrup
Juice from ½ lime

1. Marinate the berries in the syrup mix for a few minutes.

Sauce:
150 ml frozen berries
1-2 tbsp coconut sugar
1 tbsp orange juice
2 tbsp lemon juice
50 ml water

1. Slightly thaw the berries
2. Run the ingredients for the sauce in a food processor

Decorations:
Lime zest

Cheesecake with Berry Agar Noodles

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A fun Christmas dessert! I originally wanted to make the cakes into little parcels but ran into difficulty when trying to tie the fruit strings/noodles around the parcel. The string kept breaking:161214-cheesecake-with-berry-noodles-3572

I have since succeeded somewhat better (will post in a later recipe) but it’s quite tricky to get the balance right between holding together in one long string and being firm to being bendable enough… Good luck if you attempt the parcels, if not, then there are so many other options (like the one I’m presenting here). For more help in how to create the noodles, please click here.

For this dessert you will create:
Ginger crumbs
Cheesecake
Lingonberry (or cranberry) noodles

Base – Ginger Crumbs:
75 g butter, melted
1,5 tsp ground ginger
1,5 tsp ground cinnamon
0,5 tsp ground cloves
¼ tsp ground cardamom
75 ml sugar
75 ml maple syrup
400 ml gluten free flour (rice flour)
Dash of salt
¼ tsp baking soda (sodium bicarbonate)

1. Mix the dry ingredients in one bowl then add the liquids.
2. Press into the bottom of a springform pan
3. Bake 12-15 min in a 160 C oven
4. Let cool a bit

Cheesecake:
Filling:
350 g Philadelphia Cream Cheese
1 tsp vanilla (½ scraped out vanilla bean)
2 eggs
Dash of salt

1. Mix well
2. Pour into the cooled crust
3. Bake 35 min, 160 C oven – you only want it to set, not brown
4. Cool

Topping:
400 ml sour crème
1 tbsp sugar
¼ vanilla bean, scraped out seeds

1. Mix sour crème, sugar, and vanilla bean (or vanilla extract, if you prefer)
2. Pour on top of the cooled filling
3. Bake 10 minutes

Lingonberry (or cranberry) noodles:
300 ml lingonberry/cranberry juice
(plus some berries for decoration)
5 g agar powder (2,5 tsp)
Ice and water 161214-fruit-spaghetti-tools-3652

1. Prepare a large bowl of ice cold water where you will chill the noodles.
2. Mix the juice and agar and bring to boil for 3 minutes while stirring.
3. Cool one minute, then fill syringe and then the tube.
4. When the tube is full, remove from syringe and chill in ice water for a few minutes.
5. Empty the tube by inserting empty syringe and slowly and carefully pushing the air through.

For more info on how to create the noodles please click here.

 

Tips for making agar spaghetti noodles

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Tips for making the noodles:

161214-making-fruit-spaghetti-3654Make the syrup according to the recipe. Add some syrup into the syringe, fit the tube (long tubes are the best) on the syringe and push to fill the tube.

 

 

Place the filled tube in ice cold water a few minutes to chill and set.161214-making-fruit-spaghetti-3663

Take an empty syringe, fill with air, attach the chilled tube and slowly push the noodle out of the tube.

This step takes a bit of practice… If the gel is too soft it won’t hold its shape and you need to reheat the liquid with a bit more agar. If it is too hard when it comes out, then you must dilute the solution with some more juice. Thanks to the agar, the solution may be reheated many times over.161214-making-fruit-spaghetti-3667

To empty the tube is the difficult part. It will be quite hard to get the gel to exit the tube at first, but then, with all the pressure, it may come out too quickly and thus break. If you have a lot of problems exiting the noodle from the tube, you can prepare your tube (before inserting any fruit/berry mix) by putting a few drops of oil in your syringe, insert syringe into the tube and let the oil flow through. Fill the syringe with air and push through the tube in order to remove excess oil.

Another possibility to improve texture is to refrigerate the spaghetti overnight, then reheat by immersing them in warm water. This will add some stability and elasticity to the noodles.

There are many fun dessert ideas with these noodles, why not decorate a yummy cake? Or just make a berry salad with a nice marinade and noodles?

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