Triple-Coconut Berry-Pear Crumble (grain free)

"Triple" because I use coconut flour, coconut nectar, and coconut oil!  I've recently discovered coconut nectar, which is made from coconut sap.  It's interesting because it is very low in fructose, unlike agave nectar, plus it can actually aid digestion.  Coconut nectar is expensive, but I rarely use that much at one time, so it's worth it.

Ingredients

Topping:

1 C almond flour

1/2 C coconut flour
1/2 tsp baking powder
1/4 tsp salt
pinch or two of nutmeg
1 tsp cinnamon

1/3 C of coconut nectar (or 1/4 C agave nectar)

1/3 C melted coconut oil (or melted butter)

Filling:

4 medium-large pears, peeled and sliced (OR 2 pears and 2 medium apples, THINLY sliced)

1 1/2 - 2 C fresh or frozen berries (I used fresh blueberries and raspberries)

1/4 tsp cinnamon
pinch of nutmeg
2 tsp arrowroot (or cornstarch if not concerned about grains)
2-3 T coconut nectar (or agave)

Directions

Preheat oven to 325 degrees and lightly oil the bottom of an 8 or 9 inch pie plate.

Mix together the dry ingredients for the topping, then add the coconut oil and coconut nectar.  Blend well; it should be stiff and somewhat crumbly, of course.

Toss the fruit together with the other ingredients for the filling.  Sprinkle a small amount of the crumble topping on the the bottom of the pie plate, then spread the filling in the pan.  Use your fingers to crumble the remaining topping over the fruit filling.

Bake at 325 F for 30 - 40 minutes.  After approximately 30 minutes test with a sharp knife, skewer or toothpick; if the pear (and/or apple) slices are very tender, and the topping is a deep golden brown, remove from oven.  Serve warm as is, or with a scoop of vanilla ice cream, if desired.

This is a VERY nutritious grain free dessert, so I don't mind my kids asking for more!  If you use the coconut oil rather than butter, it is casein free too.

Gluten-Free, Dairy-Free, Grain-Free Clementine-Cranberry Baby Cakes

Here is a recipe (also posted on my other blog) that I created based on the Clementine Cake; I did use agave nectar this time as the sweetener and made them in muffin tins. These little cakes have a wonderful fresh fruit taste and fragrance, but are not overly sweet. They're moist, yet firm...not crumbly as many gluten-free, grain-free baked goods can be.

Ingredients:

Approximately 1 pound of clementines (for me that was 10 tiny clementines)

1 heaping cup fresh or frozen cranberries

6 eggs

1 C minus 2 T agave syrup (1 scant cup agave nectar)

2 C almond flour

1/3 C coconut flour

1 1/2 tsp baking powder

Directions:

Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 1 1/2 to 2 hours. Drain the clementines and set aside to cool until you can handle them.

As the clementines cool, preheat the oven to 350 degrees F. Total bake time is approximately 18 - 22 minutes depending on your oven and how full the muffin cups are.

Grease approximately 20 - 22 muffin cups (if you plan to fill them about 2/3 full).

Coarsely chop the cranberries by hand or in a food processor. Set aside.

When the clementines are cool, cut each one in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then process them in a food processor until pureed.

Beat the eggs then add the agave nectar. Mix almond flour, and baking powder together in a separate bowl, then add the egg-agave mixture. Mix well, adding the clementine puree after the eggs and agave, and the chopped cranberries last.

Spoon the batter into the prepared muffin pans and bake for 18 - 22 minutes, depending on your oven. The top will yield but rebound when done. It's normal for the sides of the baby cakes to be dark golden brown, but the tops should only have a few brown spots.

Remove from the oven and allow to cool in the pan on a rack. These are wonderful right out of the oven, but are even better the next day!

Clementine Cake

The luscious cake pictured above is my version of a Nigella Lawson recipe, Clementine Cake. Actually this recipe is all over the Internet in various forms, and was brought to the attention of the larger public by Starbucks, who sold a similar cupcake called the "Valencia Orange Cake" for several months. It was advertised as "gluten-free" so people didn't buy it often (unless they HAD to buy gluten free), so Starbucks decided it was unpopular and stopped selling it. :(

The great thing about this cake is that it's ALWAYS been gluten free, because it's traditionally made with almond flour. You can use oranges, clementines (which are a type of mandarin orange) or even a mix of oranges and lemons with extra sugar, but clementines are my preference because the little ones I buy at Trader Joe's have very thin skins. The thinner the skin, the better your chances are of having the cake turn out well, because thick skins contain more pith (the white part) and can make the cake bitter.

We had Clementine Cake for our dessert on Christmas Eve; it received rave reviews! Here is my version; as usual I used both almond and coconut flours:

Gluten-Free, Dairy-Free, Grain-Free Clementine Cake

Ingredients:

Approximately 1 pound of clementines (for me that was 10 tiny clementines)

6 eggs

1 1/4 C sugar (yes, I used sugar....I do plan to try it with agave syrup)

2 C almond flour

3 T coconut flour

1 1/2 tsp baking powder

Directions:

Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then finely chop the clementines in a food processor until they achieve a sauce-like consistency.

Preheat the oven to 375 degrees F. Total bake time is about 40 - 50 minutes.

Grease and line an 8-inch cake pan with parchment paper.

Beat the eggs. Mix the sugar, almond flour, and baking powder together in a separate bowl, then add the beaten eggs. Mix well, adding the processed clementine "sauce" last.

Pour the cake mixture into the prepared pan and bake for 30 - 40 minutes; cover the cake with foil at that point to prevent the top from burning. Cook for 10 more minutes or so until a metal skewer inserted into the center comes out clean. It's normal for the outside of the cake to be dark golden brown; it's also normal for it to "puff" up above the pan and then settle back down towards the end of baking.

Remove from the oven and allow to cool in the pan on a rack. This cake is fabulous as soon as it cools, but is even better the next day after the flavors blend and mellow....it's moist, light and delectably citrus-y. Yum!!

Pumpkin Cheesecake: Grain Free, Sugar Free

I found this recipe at a site that publishes low carb recipes! Yum!

Ingredients

Crust:
1 1/2 cups almond meal
1/2 teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
Sugar substitute equal to 4 Tablespoons sugar (try 1/4 tsp liquid stevia)

Filling:
3 8 oz packages cream cheese at room temperature
2 1/2 teaspoons cinnamon
1 teaspoon nutmeg
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
Sugar substitute equal to 1 1/2 cups sugar (try 3 - 3 1/2 tsp liquid stevia, to taste)
1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
1/2 cup heavy cream

Directions

Heat oven to 375 F.

Prepare springform pan: put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil, to protect from leaks.

1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.

2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.

3) Add spices and sweetener. Beat again, scrape again.

4) Add pumpkin and vanilla. Beat well, scrape.

5) Add 3 eggs. Beat well (about a minute), scrape.

6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.

7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.

8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.

Gluten Free White Birthday Cake

Found this recipe at Amanda's Random Ramblings (cute blog!). I used it to make cupcakes for Emma's third birthday:



Ingredients:

1/2 C white rice flour
1/2 C sorghum flour
2/3 C tapioca starch
1/3 C potato starch
1 C white sugar
2 tsp gluten free baking powder
1/2 tsp salt
1 tsp xanthan gum
3/4 C (1 1/2 sticks) softened butter or margarine
3 eggs
1 1/2 tsp vanilla
1/2 C milk (any type, I used rice milk)

Directions:

Pre-heat oven to 350 degrees. Grease pans or line muffin pans with paper cupcake liners - this recipe makes 18-24 cupcakes, 2 6-inch round layers, 1 9-inch square cake, or 1 10-inch round cake.

Thoroughly combine the first 8 dry ingredients in a bowl.

Place softened butter in bowl of stand mixer and beat until fluffy. Add flour mix gradually to butter, blending on lowest setting until combined, then changing to setting "2" on the mixer until mixture is crumbly, about 1 minute.

In small bowl, lightly whisk eggs and vanilla together. Add eggs to mixer and mix until smooth and thick, about 1 minute. Add milk and mix for 1 more minute. Batter will be light and fluffy.

Spoon into prepared pan(s) and bake until toothpick is clean. Time will depend on the shape of your pan, but should be about 20-22 minutes for cupcakes, up to 45 minutes for a loaf pan.

Allow to cool in pans for about 10 minutes, then remove to a wire rack. Frost when cool. Very good but, like most gluten free baked goods, best when eaten right away. Should be eaten within 24 hours of baking, otherwise it becomes too dry and crumbly.

Dark Chocolate Gluten-Free Brownies

Such a WONDERFUL, decadent recipe, from Karina's blog:

Ingredients:

5 ounces Belgian dark chocolate
1/2 cup butter
2 eggs
1 cup packed light brown sugar
1/2 C almond meal
1/4 cup brown rice flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons vanilla extract

Optional:

1/2 cup chopped pecans or walnuts, if desired
1/2 cup extra semi-sweet chocolate chips for the top, if desired

Directions:

Preheat the oven to 350 degrees F. Grease an 8x8-inch square baking pan.

Melt the dark chocolate and butter in a large measuring cup in the microwave. Stir together to combine. Set aside.

In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.

Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.

In a bowl, combine the dry ingredients: almond meal, rice flour, salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter.

Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. (Err on the side of gooey, if you must- that's what I do; I find gluten-free brownies taste better slightly undercooked and soft in the middle than over-cooked and crumbly.)

Cool on a wire rack; chill before cutting.