For dark shells

2 tablespoons coconut oil, melted

2 tablespoons coconut butter,
coconut manna, or coconut cream concentrate, softened

1/4 cup unsweetened cocoa powder

1 teaspoon pure maple syrup

1/4 teaspoon pure vanilla extract

Pinch of sea salt

Pinch of cinnamon

FOR LIGHT SHELLS

3 tablespoons coconut oil, melted

3 tablespoons coconut butter or coconut manna (cream concentrate), softened

1 teaspoon pure maple syrup

1/4 teaspoon pure vanilla extract

Vanilla “flecks” from 1/2 a vanilla bean pod (to remove the vanilla “flecks” from the vanilla bean pod, slice it down the middle and scrape with the back of your knife)

1 tablespoon shredded coconut

FOR THE FILLING

3 tablespoons almond butter (or other nut butter)

1 tablespoon coconut oil

1 teaspoon pure maple syrup

Pinch of sea salt

CHANGE IT UP

Use walnut or pecan butter for the filling if you don’t want to use almond butter.

NUTS

EGGS

NIGHTSHADES

FODMAPS

In a medium-sized mixing bowl, whisk together all of the ingredients for the Dark Shells. In another medium-sized mixing bowl, whisk together all of the ingredients for the Light Shells.

Place paper liners in a 24-mini-muffin baking tin (or 2 12-muffin tins), and spoon a 1/8-inch layer (approximately 1 teaspoon) of the Dark Shell mixture in the bottom of 12 of the muffin spaces and the Light Shell mixture in the remaining 12.

Place the trays in the refrigerator or freezer to set/solidify. While the first layer of the shells is setting, combine all of the ingredients for the filling in a small mixing bowl. Next, place the filling mixture into a quart-sized plastic bag or a pastry bag. Snip a tiny corner off of the bag with scissors.

Take the shells from the refrigerator or freezer, and begin to pipe a small amount (about 1/2 teaspoon) of the filling into the center of each one, leaving some of the edge visible. Once all of the shells have been filled, add the remaining Dark or Light Shell mixture until the filling is covered.

Place the tray back in the refrigerator or freezer to set, and serve cold or at room temperature.

pepita goji berry bark

Dark chocolate bark can be made with almost any combination of nuts and dried fruit. What I love about this recipe are the bright colors that pop within the rich, dark chocolate.

PREP TIME

15 minutes

COOKING TIME

Less than 5 minutes

YIELD

10-12 pieces

1 cup dark chocolate chips

1 teaspoon bacon grease or coconut oil

2 tablespoons goji berries,
roughly chopped

2 tablespoons pepitas (pumpkin seeds), roughly chopped

2 tablespoons walnuts, roughly chopped

Pinch of coarse sea salt

NIGHTSHADE FREE?

Swap out the goji berries for cranberries or cherries.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Melt the chocolate chips with the bacon grease over a double-boiler on low heat or in the microwave for 30 seconds. Stir vigorously before adding more chocolate chips. Add microwave time only in 10-second increments to prevent burning the chocolate.

Stir in the goji berries, pepitas, walnuts, and sea salt, and spread the mixture on parchment paper over a cookie sheet. Place in the refrigerator to cool. After it has set, chop the chocolate roughly.

nutty bacon bark

There are few better ways to enjoy bacon than when it’s combined with chocolate. This is a quick way to impress your guests with a delicious treat.

PREP TIME

10 minutes

COOKING TIME

Less than 5 minutes

YIELD

10-12 pieces

1 cup dark chocolate chips

1 teaspoon bacon grease or coconut oil

1/4 cup toasted hazelnuts
(or any other nut)

4 strips bacon, cooked & chopped

1/2 teaspoon sea salt
(smoked sea salt is ideal)

MIXED NUTS

Use two or three kinds of nuts in this recipe—live on the edge!

NUTS

EGGS

NIGHTSHADES

FODMAPS

Melt the chocolate chips with the bacon grease over a double-boiler on low heat or in the microwave for 30 seconds. Stir vigorously before adding more chocolate chips. Add microwave time only in 10-second increments to prevent burning the chocolate.

Spread the melted chocolate on parchment paper over a cookie sheet, and set aside to cool. Once the chocolate is nearly set but not entirely, sprinkle the hazelnuts, bacon, and sea salt evenly over the top. Chop roughly before serving.

moo-less chocolate mousse

Eliminating dairy products can feel daunting when making desserts, but this avocado-based mousse is surprisingly delicious.

PREP TIME

10 minutes

COOKING TIME

-

YIELD

2 servings

2 ripe avocados

1/4 cup unsweetened cacao powder

2-4 tablespoons coconut milk

1 ripe banana (optional)

1-4 tablespoons maple syrup or softened honey (optional to taste and may not be necessary if the banana is sweet enough)

1/2 teaspoon pure vanilla extract

Pinch of cinnamon

Pinch of sea salt

NUTS

EGGS

NIGHTSHADES

FODMAPS

Scoop out the flesh of the avocados into a small food processor, or mash them by hand. Add the cacao powder, coconut milk, ripe banana, maple syrup, vanilla extract, cinnamon, and sea salt, and process until creamy, whipped, and well blended. You may whisk the ingredients together as well, if necessary.

Serve in individual dishes or bowls. Garnish with with cacao nibs (pictured), toasted hazelnuts, or coconut.

moo-less pistachio mousse

A twist on the classic chocolate mouse, this recipe uses the natural color of the avocado for an entirely different taste combination.

PREP TIME

10 minutes

COOKING TIME

-

YIELD

2 servings

2 ripe avocados

1-2 teaspoon pistachio or almond extract (use 1 if the extract has an alcohol base; use 2 if it has an oil base)

1/4 cup coconut milk

1 large or 2 small bananas

1 tablespoon maple syrup or softened honey (optional to taste and may not be necessary if bananas are sweet enough)

Pinch of sea salt

2 tablespoons chopped pistachios

NUTS

EGGS

NIGHTSHADES

FODMAPS

Scoop out the flesh of the avocados into a small food processor, or mash them by hand. Add the pistachio extract, coconut milk, bananas, maple syrup, and sea salt, and process until creamy, whipped, and well blended. You may whisk the ingredients together as well, if necessary.

Serve in individual dishes or bowls. Garnish with chopped pistachios.

pumpkin-pie custard

If you have a nut allergy, and a grain-free pumpkin pie is out of the question, try this custard. It’s delicious enough that everyone will enjoy it and not miss the crust one bit.

PREP TIME

10 minutes

COOKING TIME

45-60 minutes

YIELD

4 servings

1 teaspoon cinnamon

1/4 teaspoon ground ginger

2 pinches of grated nutmeg

Pinch of sea salt

1 cup canned pumpkin puree (or made from fresh pumpkin and strained)

2 eggs, beaten

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup full-fat coconut milk

CHANGE IT UP

You can make this into a savory side dish by leaving out the cinnamon, maple syrup, and vanilla and substituting onion powder. Garnish with fresh sage leaves pan-fried in butter (instructions accompany the Butternut Sage Soup recipe see here).

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 350^°F.

Boil a pot of water (enough water to fill the baking pan as directed below).

In a small mixing bowl, combine the cinnamon, ginger, nutmeg, and sea salt.
In a medium-sized mixing bowl, combine the pumpkin puree, eggs, maple syrup, vanilla extract, and coconut milk. Whisk the dry ingredients into the liquid mixture until well combined.

Pour the custard into small ramekins (oven-safe ceramic or glass dishes).
Place the ramekins in a baking pan and add enough boiling water to the dish
to come up halfway to the top of the ramekins. Carefully place the dish with the ramekins and water in the oven.

Bake for 45-60 minutes or until a knife inserted into the center of the custard comes out clean.

Serve warm or chilled.

fresh blueberry crumble

When you’re looking for a quick and easy dessert, baking fruit with a nutty topping is probably the easiest thing you can do.

PREP TIME

15 minutes

COOKING TIME

30-40 minutes

YIELD

6 servings

2 pints of fresh blueberries

Juice of 1 lemon

1 cup almond meal/almond flour

1/4 cup chopped macadamia
or walnuts

1/4 cup melted butter
or coconut oil

2 tablespoons maple syrup

1/4 teaspoon cinnamon

2 pinches of sea salt

CHANGE IT UP

Use any fruit you like, just bake long enough to see the fruit juices bubbling and the top becoming golden brown.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 375^°F.

Place the blueberries in a 9 inch x 9 inch baking dish, and squeeze the juice from half of the lemon over them. Toss slightly to coat the blueberries with the juice.

In a mixing bowl, combine the almond meal or flour, macadamia nuts, melted butter, maple syrup, cinnamon, and salt.

Spread the nut topping evenly over the blueberries, and bake until the fruit is well cooked/bubbly and the topping is golden brown (approximately 30-40 minutes).

frozen raspberry torte

This raw recipe is fantastic for impressing dinner party guests or to serve after a barbecue. It’s the perfect summertime treat since there’s no need to turn on the oven and heat up your house.

PREP TIME

40 minutes

FREEZE TIME

2-3 hours

YIELD

1 pie

CRUST

1 cup macadamia nuts

1 cup walnuts

4-6 medjool dates

FILLING

12 ounces fresh raspberries (or other berries of your choice)

1/2 lemon, juice and zest

2 tablespoons coconut butter

1 tablespoon coconut oil

6 medjool dates (more or less to taste depending on the sweetness of your berries)

SIDE NOTE

If you change the type of fruit you use for the filling, adjust the amount of coconut butter. The amount of coconut butter will depend on the type of fruit, so there will be a learning curve. Keep track of what you use for future reference.

CHANGE IT UP

Use smaller dishes if you’d like to make individual pies. Substitute blueberries or strawberries for a different flavor. If you can’t eat berries, use 12 ounces of mashed banana.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Place the macadamia nuts and walnuts in a food processor, and process until they are a very fine consistency, almost like nut flour. Add the dates until the mixture becomes sticky and forms a giant “ball” in the processor.

Press the crust mixture into a 9-inch round pie pan (lined with parchment paper if you have it), and place it in the freezer to set.

Place the raspberries, lemon juice, coconut butter, coconut oil, and dates in the food processor, and process until smooth. Taste it to make sure you have added enough dates for your desired sweetness.

Remove the crust from the freezer, and fill the pan with the berry mixture. Place the pie back in the freezer, and chill it for at least 2-3 hours.

Remove from the freezer before serving to soften it slightly.

flourless mocha-bacon brownies

Who needs flour when you can use cocoa, eggs, and butter to make brownies? Okay, it’s a few more ingredients than that, but these are a very simple way to make a rich and delicious treat without the grains!

PREP TIME

20 minutes

COOKING TIME

30 minutes

YIELD

9-12 brownies

4 ounces dark chocolate,
melted and cooled

1/2 cup butter or coconut oil, melted and cooled

1/2 cup pure maple syrup

3 eggs

1/2 cup + 2 tablespoons
unsweetened cocoa powder

2 tablespoons very strong coffee

2 tablespoons fine coffee grinds

2 slices baked bacon, chopped

SIDE NOTE

This recipe is much easier and more economical than a lot of other grain-free brownie recipes that call for a lot of almond butter!

CHANGE IT UP

For extra bacon-y brownies, use 1/4 cup bacon fat in place of
half of the butter or coconut oil.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to 375^°F.

In a medium-sized mixing bowl, combine the melted dark chocolate, butter or oil, pure maple syrup, and eggs. Slowly sift the cocoa powder over the wet ingredients, whisking it evenly. Add the strong coffee and the coffee grinds, and stir until well combined.

Line a 9 inch x 9 inch square pan with parchment paper, and fill the pan with the brownie batter. Top the batter with the chopped bacon pieces, and bake for approximately 30 minutes or until a toothpick inserted in the center comes out completely clean.

Dust with sifted cocoa powder as garnish.

Дата добавления: 2015-11-14