Dessert Recipes

Vanilla Chai Chia Pudding

chiapudding

 

Gosh, Sorry I haven’t posted for a long time. Been busy testing new, easy, Paleo recipes and applying for jobs like crazy. One of these quick new recipes I have discovered is chia pudding. I can’t stress it enough, this recipe is so easy! The first time I made chia pudding, I was afraid I wouldn’t like it because I hated tapioca pudding. But turns out, I love it! Chia seeds don’t have all of the Omega fatty acids you need/should have in your diet, but it does contain one called ALA that’s good for you. Google it and try it out this recipe!

 

Ingredients:

1/4 cup white chia seeds. I got mine from Weis. I’m sure black chia seeds would work just fine too.

1 cup unsweetened almond milk or vanilla flavored almond milk or coconut milk. Coconut milk will give a creamier consistency.

1/2-1 teaspoon vanilla extract, or vanilla beans

1-3 tablespoons strongly brewed chai tea, cooled

1 1/2 to 3 tablespoons of honey, depending on how sweet you want it.

Optional-A jar

Toppings (berries, granola, etc.)

 

Directions:

Combine all of the ingredients in a bowl, adding the chia seeds last. Set the timer for 20 minutes and stir or whisk the mixture on and off. Be sure to taste the mixture to make sure you sweetened it to your liking. Add more honey if you want. Wait a couple minutes, stir again, wait another minute, stir again…When the 20 minutes of stirring are up, you’ll finally see the mixture become more like a pudding consistency. Pour mixture into a jar, or tightly sealed container. Refrigerate for at least 2 hours. Top with fruit or granola and enjoy!

*I quadrupled this recipe and it worked out really well. I save glass jars to store the pudding in. The pudding can also last a long time in the fridge (over a week).

 

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Paleo Mixed Berry Pumpkin Muffin Bars

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OMG these are delicious. I can see why they’re from a blog called PaleOMG. Seriously, her recipes are amazing. I love messing around with them and giving them my own personal cooking touches, adding things here and there. She actually liked this photo on my Instagram yesterday! Yeeaaah I’m such a geek, but I’m a huge fan of hers, so I was really excited about it.

paleopumpkinbarpic

The best part about these bars?….I doubled the original recipe and it cost me $5. Yes, $5 for 16 bars the size of the palm of my hand, homemade, and healthy! But I have to add, I only needed three more ingredients (a lemon, more frozen berries, and pumpkin puree) to make these. This may seem like a huge ingredients list, but if you’re a regular Paleo/low carb dieter, you probably have coconut flour, maple syrup, honey, nuts, and basic spices already in your pantry. Also, I already had some frozen berries in my freezer. I love keeping frozen berries as back up because I’m a supporter in trying to eat what’s in season. The berries I like to eat aren’t usually available during the winter or else they’re probably shipped from outside of the country, or they’re probably genetically modified or something…I don’t know…I think eating what’s in season is just a nice habit to get into. Think about it, google around. You can google what produce is in season and when and post the list to your fridge. I’m no expert on this sort of thing, but my sister is (almost) a certified nutritionist and I get a lot of advice about food from her.

On a totally random note…I saw Alton Brown LIVE! In Baltimore, last Saturday. I was elated! I have a pretty great guy, getting me such a great gift for Valentines Day. The man knows me so well. I wish I was half as good as buying gifts for people as he is….

If you don’t know who Alton Brown is….*siggghhhh*…….

 
 

Yields two 8×8 inch baking dishes. Feel free to half the recipe and make one dish.

Ingredients:

For the pumpkin muffin part:

2/3 cup pure pumpkin puree (if you get a can, save the leftovers for pumpkin waffles, recipe coming soon!)

2/3 pure maple syrup

1/2 melted coconut oil..or butter..or whatever oil you have that you think would work.

6 eggs, whisked

2 teaspoons vanilla extract

1/2 cup coconut flour (Bobs Red Mill brand- cool, employee owned company. My sister met Bob too. Not the happiest of guys..)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/4 teaspoon ground ginger

2 pinches of salt

 

Berry layer:

4 cups frozen mixed berries (thawed) or fresh berries. You could use just blueberries, cherries…get creative

4-5 tablespoons honey

4 tablespoons unsalted butter or coconut butter

Zest of one lemon

Juice of one lemon

4 tablespoons coconut flour

 

Topping:

1/2-1 cup of any nuts you like or have lying around. I used raw almonds (banged it up in a zip loc bag using a butter knife handle), macadamia nuts, and walnuts. Could add shredded coconut to that if you want to. Again, get creative!

1/2-1 teaspoon sesame seeds. Add how ever much you like, really.

1-2 tablespoons of honey (depending on the amount of nuts you’re using)

generous sprinkle of cinnamon

pinch of salt

 
 

Directions:

1. Preheat oven to 350 degrees.

2. Grease two 8×8 baking dishes with butter or coconut oil. Then, line the bottom with parchment paper. You want one, long 8×8 strip, so the edges hang over two sides. This allows you to take the bars out more easily once cooked and cooled.

3. Mix together the wet ingredients- pumpkin, vanilla, eggs, syrup, and oil-in a large/medium bowl.

4. In a separate and smaller bowl, whisk together the dry ingredients of the pumpkin muffin part- flour, spices, baking powder, and baking soda. Then add to the wet ingredients in the large bowl and mix it all together until well combined.

5. Divide the batter among the two greased baking dishes, pouring it into the bottom of each and spreading it out evenly with a spatula. Then pop that in the oven for 30-35 minutes. You will know it’s cooked all the way through if you poke the center with a toothpick/skewer and it comes out clean.

6. While that’s cooking, combine the thawed out berries, lemon juice, lemon zest, butter, and honey in a medium sized sauce pan over medium heat. If you have fresh berries, you’ll know they’re done when the blueberries start to burst. If you have frozen berries, you want the fruit to be cooked to the point where you can easily squish the berries with a spoon/spatula. Then add the coconut flour and stir until well incorporated. Set aside for 5-10 minutes to cool.

7. Once the muffin part has finished cooking, divide the fruit mixture among both dishes and spread out evenly again with the spatula.

8. Combine all of the ingredients for the topping in a small bowl and sprinkle/crumble it on the top of the bars.

9. Put them back in the oven for 15 minutes. Let it cool for at least 15 minutes before attempting to remove the bars from the pan, moving it to a cooling rack.

10. Refrigerate the bars, uncovered on plates for a half hour to one hour. After that it will be much easier to cut into rectangles. Keep leftovers refrigerated.

Paleo Butter Chai

butterchai

My sister texted me yesterday how to make this drink. I made it this morning and now I have my new favorite morning caffeine kick (Besides coffee…No one could ever replace you, coffee) It’s like having Starbucks at home. Super easy, try it out!

Ingredients:

1 tbsp butter

Strongly steeped Chai tea with you favorite sweetener. I steeped my tea for 10 minutes.

splash of heavy cream or almond milk

dash of salt if you used unsalted butter

Directions:

1. Combine all ingredients together in a jar and shake it up until it’s frothy at the top. Pour in a mug and enjoy!

Thumbprint Cookies

thumbprintcookies

These paleo cookies go fast in my house. I have a hard time not eating them all when they come right out of the oven…I’ve burnt my tongue a lot…I’m just impatient…whatever…So, I found this recipe on this blog – Bakerita and it is probably the quickest paleo recipe ever.  4 ingredients, 11 minutes in the oven. I don’t think home made cookies get better than that. Oh and I almost always double this recipe. If I don’t feel like cooking them all at once, I’ll refrigerate the dough for up to two days. Enjoy!

Ingredients:

1 ¼ cup Bob’s Red Mill Almond Meal/Flour or throw some whole almonds in a food processor.

3-4 tbsp coconut oil, melted. Coconut oil is amazing. You can use it to moisturize your hair and skin and it smells good too. Go get some.

1.5 tbsp pure maple syrup…you can probably use honey too.

1/4-1/2 cup of fruit preserves or jam. I use either Bonne Maman brand or St. Dalfour. In the pic I posted with this recipe, I used Bonne Maman’s cherry and raspberry preserves. I try to use preserves or jam that’s simply fruit with fruit juice or something sweetened with evaporated cane juice/cane sugar.

Directions:

1. Preheat oven to 375F. Line a cookie sheet with parchment paper if you have it. It’s okay if you don’t. You’ll just have a cookie sheet to clean afterwards.

2. In a medium or large bowl, mix together all ingredients except for the preserves/jam. If the mixture seems a little too dry, add a little more (by teaspoons) melted coconut oil until it’s at the consistency you like. The dough will be crumby. Throw in a ziploc bag and refrigerate for 20-30 minutes or however long you want to wait. I’ve put them straight in the oven without refrigerating before and they were just fine. Just harder to form them into balls. If I do refrigerate them, I put the dough in a big ziploc bag and flatten out the dough in the bag as thin as I can, then put it in the freezer or refrigerator. Cools faster that way. Did I mention I’m impatient?

3. Form balls from the dough, about the size of a ping pong ball (1-1.5inch?). Make a well in the center of each cookie with your thumb. That’s why they’re called thumbprint cookies. Duh.

4. Bake for 5.5  minutes. Then, take them out of the oven and fill the middle of the cookies with whatever preserves/jam you have. Put them back in the oven for another 5.5 minutes or until very light golden brown around the edges.

Chocolate Brownie Cupcakes with Cherry Filling and Mascarpone Whipped Cream

chocolatecherrycupcake

I went on a big google search for a good flour-less chocolate cake recipe to satisfy a serious chocolate craving (and I mean serious, I’m going on two weeks now) and landed upon this recipe for Flourless Chocolate Cupcakes with Cherries and Homemade Mascarpone from the blog My Blueberry Kitchen. I try to follow the Paleo diet the best I can, which leads me to my adaptation of this recipe. So, my version has no refined sugar and no grains. I use coconut palm sugar which is low glycemic, has a bunch of vitamins and amino acids and stuff…Let me know if you have any questions. Enjoy!

Ingredients:

For the cupcakes

3.5 oz dark chocolate, broken into cubes. I used about 3 oz of a leftover 70% chocolate bar from Trader Joe’s and a a half ounce of 80% dark chocolate bar by Green&Black. I usually look for chocolate sweetened with organic cane sugar.

3/4 stick of unsalted butter

1 tbsp strong black coffee

2/3 cup coconut palm sugar (I get it from Moms Organic Market, 4.99-5.99 for a 1lb bag)

1 tsp vanilla extract

1 egg

3/4 cup ground almonds- I used Bob’s Red Mill Almond Meal/Flour. You can also throw some almonds into a food processor. Same thing. Whatever.

pinch of salt

1/2 tsp baking powder

For the filling  (you can skip the filling if you want, they taste great either way)

1 cup cherries, pitted

1 tbsp coconut palm sugar

2 tbsp pure orange juice

For the topping

2/3 cup heavy cream

4oz mascarpone (I used the Bel Giosio brand. Room temp.)

1 tsp vanilla extract

1 heaping tbsp coconut palm sugar

Your favorite dark chocolate chips (I used Enjoy Life brand. I found the best price per bag at Moms Organic Market) or cherries to decorate

Directions:

To make the cupcakes:

1. Preheat the oven to 350F and line a cupcake or muffin tin with cupcake cases. Set the mascarpone cheese out on the counter to get to room temp.

2. Melt the chocolate and butter in a heatproof bowl, over a saucepan of gently simmering water (double boiler). Stir in the coffee and leave to cool. Once cooled, stir in the coconut palm sugar and vanilla. The sugar won’t dissolve, if it’s gritty looking that’s okay.

3. In a separate bowl beat the egg for about 3 minutes until fluffy. Gently fold in the chocolate mixture, followed by the almond meal, salt and baking powder. Really make sure that chocolate mixture has cooled down before you fold it in. You don’t want it to cook the egg.

4. Spoon the mixture into the cupcake cups, filling each one about 2/3 full. Bake for about 20-23 minutes until crisp on the outside, but still slightly gooey in the middle (insert a clean skewer into the middle to check.) Cool on a wire rack if you feel like it. I left mine in the tins and they were just fine.

To make the cherry filling: ( again, they will taste great without filling if you want quicker cupcakes)

1. Put the pitted cherries, coconut palm sugar and orange juice in a saucepan and simmer for about 15-20 minutes – stirring and gently pushing the cherries down with the back of a wooden spoon fairly regularly – until the cherries have turned mushy and most of the liquid has been absorbed.

2. Leave to cool, then fill the middle of each cupcake with a generous teaspoon of compote. If your cupcakes didn’t sink in the middle, kind of push the center down with a 1/2 teaspoon measurement.

To make the mascarpone whipped cream:

1. Beat the heavy cream, coconut palm sugar, and vanilla until soft peaks form. Gently beat in the mascarpone until well combined.

2. Pipe or spoon a dollop of cream onto each cupcake. I used a ziploc plastic sandwich bag to pipe it. Easy.