If you have read some of my previous posts, you know that I am eternally searching for new and interesting recipes for my daughter. She has become a bit of a picky eater and as we all do, we get bored with the same foods, over and over. I had a spark of imagination one day, while preparing lunches for the kids. I threw the items together so quickly and chucked it into the fridge so it had a couple of minutes to chill. To make a long story short, she liked it, so try it and perhaps you and your children will do the same.
I made little portion cups and took them to school. You could modify the recipe to make larger portions if you wish. I now make this for my own lunches and it is like yogurt and fruit. So good!
These amounts are flexible. Use your best judgement.
3-4 oz of your favourite non-dairy milk. I like coconut milk.
3-4 tbls of frozen berries. I used blueberries/raspberries for my last recipe
1/2 tbls of your best maple syrup
2 tsp of chia seeds and hemp hulls if you like.
I like to store in small mason type jars and put into the fridge until you want to eat it. It will be good for about 2 days.
I made these a few weeks ago because a friend had suggested the recipe awhile ago. I was a little cautious at first(she is a great cook, just not Celiac), but I was so blown away by the richness. It was so decadent!
I made my first batch in January and my Celiac daughter was so happy and excited(it was still in her mouth while she blurted) “can you make these for my birthday?”(August)
I am so thrilled to have another recipe that makes her feel ok and not like such an outsider!
When I first made these I made the mini tarts using my mini muffin pans(I got about 20). This latest version I made for Valenitine’s Day and used larger silicone molds(I got 8 this way).
They turned out so good. Even if you still eat grains, dairy or sugar, you wouldn’t miss any of it! Honestly:)
Serving Size: Makes 4-3″ tarts or 18 small tartelettes
These tarts are so rich that they can easily be split between two people. I also tested these tarts using a mini-muffin tin and used 1 tablespoon of crust for each tartelette and ended up with 18 tartelettes. I also suggest using a coconut oil (such as expeller pressed) that doesn’t contain a strong coconut flavor. I found that these tarts taste better the longer they sit. I think it’s best to make them the day before serving. They keep in the refrigerator for one week.
Pour all of crust ingredients into the bowl of a food processor. Process until all ingredients are blended. Divide crust into four servings and press crust in the bottom and up sides of oiled tartelette pans. Clean food processor bowl and blade.
Place all filling ingredients into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among tartelettes and spoon over crust. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.
Being the first day back to school, after dinner I thought I would try to make chocolate ice cream for my girls. I haven’t tried this, but I had heard of the idea and I like to “wing it” sometimes!
I had tried sweet potato ice cream before but it wasn’t great.
The challenges that we have is that our one daughter is off dairy(we would like it if we all excluded it, but that is another matter) no sugar, as well as celiac.
So I pulled out my container of frozen bananas, honey, cocoa and coconut milk for the experiment.
Here is the recipe:
Everything is approximate. So you may have to play around with the measurements a bit until you are happy with your results.
Start with about 4 frozen bananas in the blender
1 tablespoon of honey
1 heaping tablespoon of the best cocoa that you can find
1/4 cup of coconut milk(or almond milk)
This is a real blender test!
Blend well until thick and malt like consistency.
Most recently, I like to add chopped pecan for the extra calories.
I really needed to get a cake recipe for H birthday coming up, so I went hunting the last few weeks. I decided to try it today. With great anticipation, I scoured 3 different grocery stores and called a specialty store to search for the ingredients. I spent the better part of the day making sure I had all the ingredients.
The cake turned out awesome! It was so moist and tasty. The frosting was another story. I am not sure what I did wrong, but it was just watery blobs of fat. My wife to the rescue…(she doesn’t cook so this was quite a surprise) she suggested that I take raspberries and mash them into a puree! Brilliant! I pureed blueberries, raspberries, honey and a bit of coconut milk and topped the cake with that. Wow! The kids even loved it! You will love this cake. Vive le caveman! http://paleospirit.com/2012/paleo-chocolate-birthday-cake-coconut-honey-frosting/