Mango Tart with Coconut Flour Crust

Mango Tart with Coconut Flour Crust
Gluten, Soy & Dairy Free

crust:
1 cup organic coconut flour
1/4 cup white rice flour
1/4 cup shredded coconut
4 tb virgin coconut oil
1/4 cup chopped macadamia nuts
1/4 ts kosher or sea salt
1/4 ts baking powder
1/4 ts baking soda
1/2 cup sugar

topping:
2 fresh ripe mangoes, peeled, seeded and sliced into strips
1 tb lime juice
2 tb granulated sugar

Preheat oven to 350F.

In your favorite stand mixer, cream together coconut oil and 1/2 cup sugar. Add dry ingredients, stir to combine. Spray your favorite 8" springform pan. Press in pan and tamp down evenly. Prebake for 20 minutes.

Prepare mangoes, and put them in a small mixing bowl, with lime juice. Toss together with fingers, then arrange the slices along edge of crust, until you run out, then pour any remaining juices around fruit.

Lightly dust mangoes with sugar.

Bake for 35 minutes. Until mango is soft and you can cut it easily with a fork.

Love Love
Collette

Banana Nut Muffins with Candied Ginger and Coconut

Banana Nut Muffins with Candied Ginger and Coconut
Gluten Soy & Dairy Free

1/2 cup brown sugar
1 cup organic coconut flour
4 large organic eggs
4 tb virgin coconut oil
3 tb coconut milk
1 ts pure vanilla
2 ripe bananas
1/4 cup shredded coconut
1/4 cup chopped pecans
1 tb minced candied ginger
1 ts baking powder
1/2 ts baking soda
pinch kosher or sea salt
1/2 ts saigon cinnamon
1/4 ts ground cloves
1/4 ts cardamom

Preheat oven to 350F.

In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well.

Prepare muffin tins with Pam spray. Fill each with batter to tops.

Bake 20 minutes.

Makes about 10-12.

Enjoy! :)

Tuesday Night Thai

Mango, Shrimp & Coconut Springrolls
Gluten Soy Dairy & Nightshade Free

1 tb sesame oil
1 tb lime juice
10 spigs fresh cilantro, minced
4 tb sweetened coconut
1 mango, seeded, peeled and chopped
1 can baby corn, cut into chunks
1/2 cup pea pods
1 cup baby shrimp
1 fresh garlic clove, minced
1 ts fresh grated ginger
kosher or sea salt to taste
8 spring roll wrappers (rice or tapioca-up to you)

In a large mixing bowl add all ingredients, stir well. Set aside

Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over.

Repeat.

Serves 4.

Enjoy! :)

Lemon Cream Coffeecake

Lemon Cream Coffeecake
Gluten, Soy & Dairy Free

pastry:
1 1/4 cup organic white rice flour
3/4 cup organic coconut flour
1 tb xanthan gum
1/2 ts kosher or sea salt
1 ts baking powder
1/2 ts baking soda
1 cup sugar
3 large organic egg
1/2 cup coconut oil
3/4 cup coconut milk
2 ts pure vanilla
1 tb lemon zest

lemon cream:
2 tb coconut milk
1 1/2 cup confectioner's sugar
1 ts lemon oil

*slivered almonds to sprinkle on top

Preheat oven to 350F.

Mix together lemon cream ingredients, and place bowl in refrigerator.

In your favorite stand mixer, put eggs, sugar, vanilla, oil and milk, zest and blend well.

In a seperate bowl put flours, xanthan gum, baking soda, baking powder, salt, and mix together.

Add dry ingredients to egg mixture, combine, then pour into 10" springform pan, sprayed with pam

Bake for 25 minutes. Cake will bounce back when you push on it.

When serving, pour lemon cream over each slice on each plate.

Enjoy!

Lemon Hazelnut Bars

Lemon Hazelnut Bars
Gluten Soy & Dairy Free

toasted hazelnut crust:
1 cup organic white rice flour
1/4 cup organic coconut flour
4 tb organic coconut oil
1/4 ts kosher or sea salt
1/4 ts baking powder
1/4 ts baking soda
1/2 cup sugar
1/2 cup toasted, chopped, hazelnuts

lemon filling:
2 large organic eggs
1 cup sugar
juice of two (large) lemons (plus rind for zesting)
2 tb organic white rice flour
2 ts cognac

Preheat oven to 350F

In your favorite stand mixer, cream together coconut oil and 1/2 cup sugar. Add dry ingredients, stir to combine. Spray your favorite 8 x 8 baking dish. (I don't have an 8x8 so I used 8" springoform ;) Press into prepared pan and bake for 10 minutes, until crust begins to brown and set.

In a medium mixing bowl, beat organic eggs, sugar, lemon juice, zest, and cognac until well blended, add flour, combine, and pour out on crust. Place back in oven and bake approx. 25 additional minutes, until firm.

Cool and cut.

Enjoy! :)
lovelove
Collette

Lemon Artichoke Pesto

Lemon Artichoke Pesto
Gluten Soy Dairy & Nightshade Free

Can be served on your favorite gluten free pasta, or as a base on your favorite pizza shell!
You could serve it on top grilled salmon, or on toasts too! Top a baked potato with it...

2 cups artichoke hearts
1/4 cup fresh basil leaves
fresh lemon juice,and zest, from one whole lemon
1/4 cup pine nuts (or almonds)
2 fresh garlic cloves, peeled & chopped coarse
1/4-1/2 cup olive oil (depends on how thick you like it!)
1/4 ts kosher or sea salt

*1/2 cup parmesan, if your diet allows

Put all ingredients, minus olive oil (& parmesan) secure top and turn on low, after about 45 seconds, start to drizzle olive oil through the hole in the top.

Stop once or twice to scrape down sides and check for consistency. When you are happy, (and if your diet allows) add parmesan. Check and adjust salt too!

Enjoy!

Blue Cornmeal Pancakes

Blue Cornmeal Pancakes
Gluten, Dairy, Soy Free

I like mine with Honey and Banana Slices. :)

1/4 cup organic brown rice flour
1/4 cup organic white rice flour
1 cup organic blue cornmeal
2 large organic eggs, beaten
1/2 cup honey or sugar
1 ts gluten free baking powder
1/2 ts kosher or sea salt
1/2 cup coconut milk
1/2 cup water
2 tb coconut oil, melted
*1 ts pure vanilla, optional

In a medium mixing bowl, put dry ingredients and whisk to combine. While whisking, add milk, water, honey, coconut oil and beaten eggs.

Preheat griddle or skillet.

When hot, oil or spray surface (I do before I cook each one to make sure they don't stick) and using a ladle, scoop batter onto surface. Wait until the edges begin to bubble before flipping.

Makes about 8 (2 per person).

Enjoy!

Cream of Mushroom Soup

Cream of Mushroom Soup
Gluten, Soy, Dairy & Nightshade Free

Serve with gluten free toasts, crackers:)

3 cups water or organic chicken stock
1 cup coconut milk
2 cups cleaned and sliced button mushrooms (or whatever you're craving)
1/4 cup yellow onion, chopped
1/4 ts sage
1/4 ts thyme
2 tb brandy
1 tb olive oil
kosher or sea salt to taste
white pepper to taste

In a medium sauce pot, pour oil, swril around the bottom, and put it on Med heat. When pot it hot, put in onion and sliced mushrooms, and cook down about 10 minutes.
Add remaining ingredients, bring to boil, then reduce heat and simmer about 25 minutes. Stir occasionally. **If it's not as thick as you like it, you can add a slurry (equal parts) water and cornstarch! Just make sure you are stirring constantly when pouring it into the hot soup. :)

Makes 4, 8-oz servings.

Enjoy!

Rich Chocolate Sorbet

Rich Chocolate Sorbet
Gluten, Dairy & Soy Free

1 cup white sugar
3 cups filtered water
1 cup unsweetened cocoa powder
pinch salt
1 ts pure vanilla
1/4 cup chocolate chips (dairy, soy & gluten free) **optional

In a heavy saucepot, add cocoa powder and sugar, whisk to combine (no heat on yet).

While slowly pouring in water, stir to dissolve sugar crystals.

Bring to boil, while whisking constantly, then reduce heat. Simmer 10 minutes.

Pour mixture into large bowl and set aside while cooling.
(Cool completely)

Add vanilla pinch salt, stir well then pour into ice cream machine according to manufacturer's directions.

Add choco chips last few minutes.


Makes 4 cups Sorbet.

Enjoy~