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
Strawberry-Peach Smoothie
Strawberry-Peach Smoothie
Ingredients:
1 peach, peeled, pitted and sliced
1 cup strawberries, frozen
3/4 cup almond milk or coconut milk
1 Tbsp. coconut oil, slightly warmed
Directions:
1. Blend peach, strawberries and milk in blender until smooth.
2. Slowly pour coconut oil into blender while blending.
3. Enjoy!!
Peach Delight (Paleo, Grain-free, Gluten-free, Dairy-free!)
I would always look forward to the time of year when we would order peaches from Youth for Christ. Those peaches were always so good! Mom would always make Peach Delight with some of those peaches and it was just so tasty! I decided to try and modify that recipe so that it would be grain-free, refined sugar-free, dairy-free and Paleo-friendly! Our two-year old daughter kept asking for “more” last night so we’re going to claim it is even kid-friendly!
Peach Delight
Crust Ingredients:
3 egg whites
1 tsp. baking powder
1/4 cup honey
1 tsp. vanilla
1/4 cup sifted coconut flour
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
Crust Directions:
1. Preheat oven to 325 degrees.
2. Whip egg whites until stiff peaks form.
3. Add honey, baking powder, vanilla, and coconut flour to egg whites. Mix so that there is no lumps.
4. Fold in walnuts and pecans.
5. Spread mixture evenly in the bottom of a greased, 8×8 pan.
6. Bake at 325 degrees for 20-25 minutes or until lightly browned. Cool completely.
Topping Ingredients:
Coconut milk (1 – 14 oz. can of full fat–though you won’t use the whole can)
1/2 tsp. vanilla
1 Tbsp. honey
3-4 peaches
Topping Directions:
1. Refrigerate can of coconut milk for at least 1 day. Open can but DO NOT SHAKE. Scoop off 1/2 -2/3 cup of top “cream” layer. (Reserve the rest for something else). Whip coconut cream until it becomes “whipped cream” texture. If it is too thick, add a bit of the coconut liquid in the can to thin it.
2. Add vanilla and honey and mix to incorporate.
3. Peel and slice peaches into desired sizes. Combine peaches with whipped cream and pour over cooled crust. Enjoy!
Notes:
*Store in the fridge.
*You can also use maple syrup for the sweetener for the whipped cream. You can make it sweeter by adding more of your desired sweetener.