Fruit Pizza
Fruit pizza was another one of my favorite desserts growing up. I tried recreating my mom’s fruit pizza recipe…and the crust is totally different, but the rest of it is similar to the original recipe. I made this last week…and it didn’t last 24 hours in our home…so it is a bit dangerous–but we enjoyed it! I hope you will as well!
Fruit Pizza
Crust Ingredients:
1/2 cup almonds, chopped finely
3/4 cup almond flour
1 egg
1/4 cup honey
1/4 cup butter (or coconut oil)
1/4 tsp. salt
1/4 tsp. vanilla
1/4 tsp. soda
Crust Directions:
1. Preheat oven to 350 degrees.
2. Mix together all the crust ingredients.
3. Press into a greased 9×13 or similar sized pan. (I made mine on a baking stone and spread it out a bit more than 9×13.)
4. Bake at 350 for 13-18 minutes or until lightly browned.
5. Cool completely.
Filling and Fruit Ingredients:
1/4 cup butter
2 Tbsp. honey
1/4 tsp. lemon juice
1/2 tsp. vanilla
Sliced fruit and/or small berries (such as strawberries, blueberries, raspberries, mandarin oranges, kiwi, banana, peaches, grapes, etc.)
Filling Directions:
1. Whip together softened butter, honey, lemon juice and vanilla until light and fluffy.
2. Spread filling on top of crust.
3. Top with desired sliced fruit in any which way you choose.
Glaze Ingredients:
1/4 cup water
2 tsp. arrowroot
1/4 cup orange juice
1 Tbsp. lemon juice
1 Tbsp. honey
Glaze Directions:
1. Whisk together water and arrowroot in a saucepan. Add orange juice, lemon juice and honey.
2. Bring to boil (whisking occasionally) and boil 1 minute.
3. Cool slightly and drizzle/spread over the fruit. Enjoy your fruit pizza!
*Top with Coconut Whipped Cream for an extra-special treat!
NOTE: I have also made this eliminating the “filling” altogether and using the “glaze” as the layer between the crust and the fruit–it is yummy both ways!
Shared at: Fight Back Friday and Allergy-Free Wednesday
“Oatmeal Creme” Pies (grain-free!)
Oh how I wish I could claim this recipe as my own. These are just delightful (and dangerous)! I made a double-batch last night…and I’m afraid they aren’t going to last the rest of today! This recipe comes to us from The Urban Poser. Go check out her blog and fabulous photos of these cookies! The base of this cookie recipe is very similar to my Almond Butter Dark Chocolate Chip Cookie recipe. I will note the few minor changes I made to the recipe, but the original recipe is fabulous the way it is! Enjoy these and try not to eat too many!
“Oatmeal Creme” Pies (grain-free, egg-free, dairy-free and no refined sugars!)
Cookie Ingredients:
Cookie Directions:
1. Preheat oven to 350 degrees.
2. Mix all the cookie ingredients together in a large bowl. Allow to set a few minutes so that the chia will bind the batter.
3. Line a cookie sheet with parchment paper. Drop spoonfuls of dough unto the the paper. (I made mine small…so I could make LOTS of oatmeal cream pies…you can also make them big and have giant ones.)
4. Bake cookies in preheated oven for 8-12 minutes (or until lightly browned on top).
5. Remove cookies from oven and press down gently with a small piece of parchment paper to flatten (be careful not to push too hard to break the cookies).
6. Cool completely.
Marshmallow Creme* Ingredients:
1 cup water (split in half)
1 cup raw honey (I made one batch with 2/3 cup honey and another batch with 1/2 cup honey–both worked well for me!)
1 Tbsp. gelatin (I did 1 packet of gelatin which is a bit less than 1 Tbsp.)
1 tsp. vanilla extract
pinch of salt
*NOTE: This makes a lot of marshmallow cream–I made a double batch of cookies last night with a single batch of marshmallow creme only using 1/2 cup honey and had a lot leftover. I just poured the extra into a parchment paper-lined pan and plan on cutting it up into marshmallows to make Rocky Road Brownies.
Marshmallow Creme Directions:
1. Put 1/2 cup water and gelatin in a large bowl. Set aside.
2. Put the other 1/2 cup water, honey, vanilla and salt in a medium saucepan and cook over medium heat.
3. When the mixture begins to boil, insert a candy thermometer.
4. Continue to boil until mixture reaches 240 degrees (which is soft-ball stage).
5. Remove mixture from stove and slowly pour into bowl with gelatin. Mix on high with wire whisk attachment on a stand mixer. (I used a hand mixer with a whisk attachment and it worked great.)
6. Mix until the mixture becomes thick like marshmallow creme. (This could take up to 10 minutes.)
7. Spread creme on bottom-side of a cookie as thick as you like. Top it off with another cookie to make a “sandwich”. DEVOUR AND ENJOY!
I made these last night and the picture was taken this morning. I found they are just as good the next day! You can read Urban Poser’s notes and her original recipe here. Thank you, for this great recipe!
This was shared at Allergy Free Wednesdays, Pennywise Platter and Fight Back Fridays!
Pizza Crust (Primal/Paleo)
Well, here it is. After trying coconut flour pizza crusts (we were not huge fans) and multiple tries at other types of pizza crusts, this is what has emerged from my kitchen. This is one of our favorite recipes, yet I feel like there may still be some revisions coming with temperatures and baking times. I realize the picture has cheese on it (we eat our pizza with cheese), but if you are dairy-free, you can certainly make it without! This is just a recipe for a basic crust. I hope you enjoy it as much as we do!
Note: This makes one, large pizza. If you would like to make a smaller pizza, I will include a condensed recipe below.
Pizza Crust (Grain-free)
Ingredients:
2 cups almond flour (I use Bob’s Red Mill)
1 cup arrowroot powder
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. oregano
1/4 tsp. black pepper
3 eggs
1/2 cup homemade almond milk (or store-bought)
Directions:
1. Preheat oven to 425 degrees. Grease a round pizza pan (no holes) or cookie sheet. (I use a baking stone.)
2. Combine dry ingredients in a large bowl. Whisk to blend together.
3. Add eggs and almond milk to the dry ingredients. Mix well. (The batter will be runny–not like typical pizza dough.)
4. Use a spatula to spread batter onto greased pan.
5. Bake crust in preheated oven 8-12 minutes.
6. Remove crust from oven and top with sauce and desired toppings.
7. Bake for another 10-15 minutes. Enjoy!
*Note: the thicker you spread your crust, the longer you will need to bake it the first time. I have occasionally made it thicker and the middle was still slightly gooey. I recommend spreading it thin or baking it long enough so that the middle is well done.
Let me know what you tried and if you experiment with times/temps!
Here is the smaller version of the recipe:
Ingredients:
1 1/4 cup almond flour (I use Bob’s Red Mill)
3/4 cup arrowroot
1 tsp. baking powder
1 tsp. salt
1 tsp. oregano
1/8 tsp. black pepper
2 eggs
1/3 cup almond milk
Directions: Same as above, but cooking times will probably be shorter unless you make it thick.
Shared at Allergy-Free Wednesdays, Gluten-Free Wednesdays, Pennywise Platter and Fight Back Friday!
Banana Muffins
These muffins are a new favorite in our home! I typically make them plain, but have also added some homemade dark chocolate chips to them for a fun, chocolatey twist. They make a nice snack during the day or side for breakfast.
To see the recipe, see my guest post at The Nourishing Gourmet here.
Shared at Allergy-Free Wednesdays.
Tacos with “Paleo Tortillas”
This is a recipe I found on Civilized Caveman Cooking Creations facebook page. It makes eating tacos a bit more exciting than just eating a taco salad…My “tortillas” don’t look nearly as delicate or round as his do, but they still taste good! My tortillas are maybe a bit thin, as they don’t hold up too well when you try to pick it up and eat it like a tostada. It usually ends up being crunched up like chips and eaten with a fork! Either way, it tastes good and we think it adds a nice touch to “tacos”. You can find the original recipe here. Thanks Civilized Caveman for a great recipe!
Tacos with “Paleo Tortillas”
Ingredients:
2 cups almond flour (I use Bob’s Red Mill)
2 large eggs
1 tsp. oil
1/2 tsp. salt
taco toppings of choice (ground beef seasoned with taco seasoning, lettuce, tomatoes, taco sauce or salsa, avocado, olives, onions, etc.)
Directions:
1. Preheat oven to 350 degrees.
2. Combine flour, eggs, oil and salt in a bowl and mix until well blended.
3. Roll out balls of dough between two pieces of parchment paper to desired thickness (1/8″ thick or so). Remove top layer of parchment paper and place bottom layer with dough onto a baking sheet. (I put 3 tortillas on a sheet at a time.)
4. Bake at 350 degrees for 6-10 minutes or until desired “crispness” is achieved.
5. Enjoy!
Pumpkin Bars (Grain-free and Refined Sugar-free)
A few weeks ago, I was hungry for dessert and noticed I had multiple cans of pumpkin puree in my cupboard. What was the logical solution? It was to make pumpkin bars, of course! The bars themselves are not overly sweet, but the frosting is quite sweet which I think creates a nice combination. Please, feel free though to reduce the amount of sweetener in either or both to your liking!
See the recipe at my guest post for The Nourishing Gourmet here.
No-Bake Cookies (Paleo)
No-bake cookies are a quick and easy dessert usually consisting of oatmeal and refined sugar. This recipe uses coconut as the “main” ingredient and uses honey instead of granulated sugar. The cookies don’t set-up quite as fast as traditional no-bakes, but are still a tasty treat!
N0-Bake Cookies
Ingredients:
1/3 cup honey (you can probably reduce the amount of honey even more)
1 1/2 Tbsp. cocoa
1/3 cup coconut oil or butter
1/3 cup almond butter
1 tsp. vanilla
2 cups dried, unsweetened coconut
Directions:
1. Put honey, cocoa, and coconut oil (or butter) in a medium saucepan over medium-high heat.
2. Bring mixture to a boil. Boil for 1 minute and immediately remove from heat.
3. Stir in the almond butter and vanilla until it is incorporated.
4. Stir in coconut.
5. Scoop by spoonfuls unto wax paper or parchment paper and put in the fridge until hardened and set.
*Store at room temperature or the fridge. I prefer the texture of the cookies out of the fridge.
Grasshopper Pie (Grain-free, Dairy-free!!)
This was our Valentine’s Day Dessert this year! It isn’t as simple as opening a box of ice cream and a package of oreos, but this way it is grain-free, dairy-free, and refined sugar-free! It combines a few different recipes that I’ve already posted.
Grasshopper Pie
Ingredients:
2-3 cups prepared Mint-Chocolate Chip Ice Cream (we used 3 cups, but this is more than one recipe of the ice cream…)
3/4 cup almond flour
3/4 cup almonds, finely chopped
1/4 tsp. salt
1/4 cup raw honey
3 Tbsp. coconut oil, melted (or butter)
3 Tbsp. cocoa or cacao
Coconut Whipped Cream and/or melted chocolate chips for garnish
Directions:
1. Preheat oven to 325 degrees.
2. Combine almond flour, almonds, salt, honey, butter and cocoa in a bowl.
3. Press into a 9″ pie plate.
4. Bake at 325 degrees for 10-12 minutes.
5. Cool completely and place in freezer.
6. If your ice cream is already prepared and in the freezer, let it stand at room temperature until you can scoop and spread it fairly easily. Fill frozen pie shell with softened ice cream and place back into freezer to firm up. (If you prepare your ice cream after making the crust, you can pour it right into the crust from the ice cream maker.)
7. (Optional) Decorate pie with prepared coconut whipped cream and/or melted chocolate. Place back in the freezer until ready to serve! Remove pie from freezer for a few minutes before cutting and serving.
*I have only made this recipe once, and even though we loved it, we did have a bit of trouble with the crust coming apart from the ice cream section…if anyone has any tips that would help that, let me know!
Shared on Allergy-Free Wednesdays and Proverbs 31 Thursdays Link-Up!
Coffee Cake
Coffee cake and boiled eggs were common brunch foods for me growing up. Since I’ve gone grain-free, I’ve really missed it! While my family visited over the holidays, I decided to take my mom’s recipe and try to make it grain and refined sugar-free. My family approved of the end result so now I would like to share it with you! Enjoy!
Coffee Cake
See the recipe here where I guest-posted at The Nourishing Gourmet.
Mint-Chocolate Chip Ice Cream
This Mint-Chocolate Chip Ice Cream is my new favorite dessert…I hope you like it as well!! I can’t wait to try using more spinach and seeing if the taste is still unnoticeable. I’ve tried this both with raw spinach and steamed and couldn’t taste it in either batch. I have read that eating cooked spinach is better than raw, but I’m sure that is disputed. So decide for yourself which way you think is healthier and make it that way.
Mint-Chocolate Chip Ice Cream
Ingredients:
1 can full-fat coconut milk (I love the Thai brand)
1/2 cup baby spinach leaves, lightly steamed (or raw, if preferred)
3-4 Tbsp. raw honey
1 tsp. peppermint flavoring
1/2 tsp. vanilla
1/4 – 1/3 cup Homemade Dark Chocolate Chips or store-bought dark chocolate chips
Directions:
1. Put spinach, coconut milk and honey in a blender and blend on high speed until there are no spinach pieces left. (In mine, you can barely see little flecks of green. If your blender isn’t powerful to blend fully, strain mixture through a fine mesh strainer.)
2. Add peppermint and vanilla and blend briefly to combine. Taste and adjust flavoring/sweeteners to your liking.
3. Pour mixture into frozen bowl of ice cream maker and follow directions for your ice cream maker to make into ice cream.
4. Once ice cream is soft-serve consistency, stir in chocolate chips by hand and enjoy or freeze in a sealed container for later!