Posted on 1 Comment

Grain Free, Dairy Free Pumpkin Roll

Ingredients

Cake:

  • 3/4 cup cassava flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1 tsp pumpkin pie spice (more or less depending on your liking)
  • 1/4 tsp sea salt
  • 3 large eggs
  • 1/2 cup coconut sugar
  • 1/2 cup maple sugar
  • 2/3 cup pumpkin puree
  • pomegranate powder/maple sugar/powdered sugar, your choice for dusting

Filling:

  • 1 can coconut cream (refrigerated)
  • 2 tsp maple syrup
  • 2 tsp honey
  • 1 teaspoon vanilla extract

Instructions:

Cake:

  1. Preheat the oven to 375°F and line jelly-roll pan with lightly greased parchment paper.
  2. In a medium bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix well.
  3. In a large bowl with a handheld mixer beat together the eggs, coconut sugar, and maple sugar on medium speed until thick.
  4. Add the pumpkin puree to egg/sugar mixture and blend until combined.
  5. Gradually add the dry ingredients to the wet and mix until smooth.
  6. Spread the batter evenly on the prepared jelly-roll pan.
  7. Bake for 10 to 15 minutes, until the top of the cake springs back when touched.
  8. While the cake is baking, sprinkle a clean kitchen towel with pomegranate sugar/maple sugar/powdered sugar.
  9. When the cake is done, remove it from the oven and gently flip the cake onto the sugared towel, so the parchment paper is on top, and subsequently peel the parchment paper from the cake.
  10. Starting at one of the short ends, roll up the towel and cake together into a jelly roll. Allow to completely cool while rolled up in the towel, this will take at least 1 hour.

Filling:

  1. Chill your mixing bowl.
  2. Remove the thick/hardened portion of coconut cream from the can and transfer to your mixing bowl.  Save the watery portion for use as a hydrating drink or for use in a smoothie etc.
  3. Using hand mixer, beat cream on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl.
  4. Add honey, maple syrup, and vanilla, and continue beating for another 2 minutes.

Assembly:

  1. When cake has cooled, unroll from towel
  2. Evenly spread whipped coconut cream from edge to edge.
  3. Roll the cake/whipped coconut cream and wrap with plastic wrap.
  4. Place in refrigerator for at least 1 hr before serving.
  5. When ready to serve, lightly dust the top with your choice of pomegranate powder/maple sugar/powdered sugar.
  6. Enjoy!

Posted on 1 Comment

Dairy Free Peaches n Cream Ice Cream

Ingredients

  • 2 cans (13 ½ ounces each) coconut cream
  • 2 tsp xantham gum
  • 1/3 cup maple syrup
  • 1/3 cup honey
  • 1 tsp vanilla bean paste
  • 1 tsp vanilla
  • 2 large ripe peaches, sliced and skinned
  • 1/2 cup water
  • 1 tbsp arrowroot flour
  • ice cream maker

Instructions

  1. Combine peaches and maple sugar in saucepan.
  2. Add arrowroot flour to 1/4 cup water until smooth and pour over peaches in saucepan.
  3. Bring peaches to a boil and simmer until sauce has thickened.
  4. Set aside in bowl to cool.
  5. Combine coconut cream, xantham gum, maple syrup, honey, vanilla bean paste, and vanilla into saucepan and warm-up over medium-low heat, stirring frequently, until combined.
  6. Taste and adjust the sweetener if needed.
  7. Allow the liquid to cool down completely.
  8. Pour coconut base into the ice-cream machine and churn following the manufacturer’s instructions.
  9. Stir in peaches (sliced or diced) and sauce as ice cream begins to look like “soft serve”.
  10. Pour into container.
  11. You can enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
  12. Enjoy!

Posted on Leave a comment

Dairy-Free Coconut-Pineapple “Cheesecake” Bars

Ingredients

Crust

Filling

Instructions

Crust

  1. Preheat oven to 350°F
  2. Combine almond, coconut, and arrowroot flours along with salt in medium bowl.
  3. Cut in palm shortening with pastry cutter or fork until resembles course sand.
  4. Pulse with a food processor or mix in egg until dough forms.
  5. Press dough into greased 8″x 8″ baking dish.

Filling

  1. Using a hand mixer, in a medium mixing bowl beat cream cheese until fluffy and smooth.
  2. Beat in egg yolks one at a time until combined.
  3. Beat in sweetened condensed milk and vanilla until mixture is smooth.
  4. Add crushed pineapple (with juice) and one cup of shredded coconut.
  5. Pour mixture over crust and top with remaining shredded coconut
  6. Place in oven for 60-75 min or until center is set and coconut is lightly browned.
  7. Enjoy plain or topped with cherries, strawberries or whatever your tastebuds are craving!

XOXO,

Tiffany