Last year, A’s birthday cake of choice was “chocolate cheesecake”.
I have only made one real cheesecake from scratch ever, and that was the pumpkin cheesecake a few Thanksgivings back. That was back in the day when I ate dairy, wheat and sugar, so it was easier for us to share it. Now, this whole cheesecake was going to be for A’s stomach only. Continue reading
My. Oh. My.
This cheesecake-esque pie is probably the best dessert that I’ve had in a looooong time. It’s creamy, rich, dense, strawberry-ish and incredibly delicious! It’s easy to make and packed full of all the good stuff, including nuts, coconut oil, strawberries, honey and coconut. What’s better still is that it’s gluten-free, dairy-free, refined sugar-free and soy-free) and paleo-friendly!
I’ve been longing to make this recipe for a long time. Continue reading
An ice cream that is creamy, dreamy, and also free from dairy and added sweeteners? Yep! This delectable treat is made simply by blitzing together some frozen bananas, raw cacao, sea salt and vanilla powder (optional).
I know, I know, calling pureed frozen fruit isn’t really ice cream. I mean, it’s not laden with mammalian juice (aka milk/cream), refined sugar/other disgusting sweeteners or eggs. If you dairy eaters out there doubt the flavor and texture of this dessert, please give it a try, just the once, it might just pleasantly surprise you. Continue reading
I was so very excited to make and eat a WHOLE pumpkin cheesecake-esque dessert (and not have a reaction to it). Although, it doesn’t come anywhere close to my dairy-laden spiced pumpkin cheesecake, it’s a great dessert nonetheless. It was gone within 3 days, and it was just me eating it!
The base/crust is made with oats, walnuts. coconut oil, maple syrup and spices, and is sooooooooooo delicious; similar to a really good oat cookie. The filling is made with cashews, pumpkin, coconut oil, maple syrup, coconut sugar, lemon juice, vanilla and spices, Continue reading
This one is not for people who suffer from allergies. It contains milk chocolate, that is milk and sugar. The mousse is made from chocolate and water. That’s right, I said chocolate and water. A has requested chocolate mousse for dessert this Christmas, and I stumbled on Heston’s recipe again. I had saved this some time ago, but never made it. Now is the time!
It really DOES work. Well, to a certain degree. Blumenthal’s recipe calls for dark/bittersweet (~70%) chocolate. I know we had a truck load of these in my house, but I knew that it would just be too dark in mousse for A. We also had a few bars of Equal Exchange Milk Chocolate with Hazelnut (soy-free). Continue reading
Wow. Just, wow.
The flavor and texture of this apple tart will make you sing and dance. What’s best is that it contains no gluten, no refined sugar and no xanthan/guar gum. It’s plant based, delicious and does not contain a myriad of weird flours that you’ve never heard of. The ingredients are clean, simple and nutritious. The pastry/crust is made from blitzing together millet flour, almond flour, coconut oil and salt, and the filling is made from sliced apples, lemon juice, maple syrup, flaked/sliced almonds, glazed with fruit-sweetened jam/preserves/fruit spread. The pastry/crust is crisp, has a great flavor and just the right amount of sweetness, and the apples, when cooked just right, are Continue reading
I haven’t had guests over for dinner for quite some time. I think this was the first time for A and I. If there is to be dinner, there always has to be dessert! Since I’m now gluten-, dairy-, soy-, meat- and refined sugar-free, it was going to be a little bit of a challenge. The main course consisted of poached cod and parsley sauce (peanut sauce for me), baked potatoes, carrots and asparagus. Dessert was banana cream pie (raw vegan one for me). I have to say, I certainly was NOT suffering Continue reading
Whipped cream that is light, creamy, delicious AND plant based? Yes, siree! If you no longer eat dairy because of health reasons, you will be glad to know that this cream will cause you no ill effects. It is made from coconut milk, well, ok, more specifically coconut cream, which is whipped to perfection. That’s it, seriously. You can add a sweetener and/or vanilla extract if you’d like.
I know tons of people have been blogging about this gem for some time. After reading all of these recipes, I just had to try it, but was worried that I’d pick up a dud tin/can of coconut milk. Thankfully, I did my research, and read that Whole Foods Market, 365 Organic Coconut Milk (full fat) has a great fat content. If you’re unsure, shake the tin/can of coconut milk when you’re choosing your tin/can. If it sounds thin and watery, the liquid inside will slosh freely. If it’s thick and creamy (i.e. what you want), it will slosh slower, and sound somewhat dense. Pick this tin/can and take it home. Continue reading
For the last couple of months or so, I have not eaten meat. That’s is, I no longer participate in eating mammalian flesh. I do still eat seafood, eggs and specific dairy. I guess that I am a pescetarian to people who likes labels. Since this dietary change, I’ve worried about my protein intake, not that I ever ate that much meat before. My usual portion of meat was around 125-150 g (4.3-5.25 oz) for dinner.
Tofu is a great source of protein and fiber. I know many people don’t really like soy, but I do, but always make sure that it’s organic (and non-GMO). To make this delicious dessert only takes 2-3 main ingredients: silken tofu, dark (bittersweet or semisweet) chocolate and a sweetener. To make it fancier, you could add vanilla, mint, coffee extracts or orange zest. Continue reading
I had never heard of chocolate cream pie until a few months ago. After that, I had to find a reason to make it. The reason was New Year’s Eve dessert. I mean how wrong can you go with a buttery pastry case (pie shell), filled with chocolate pastry cream (similar to chocolate pudding, or Angel Delight), topped with lightly sweetened whipped cream and chocolate shavings?
I was pretty pleased with the result. Although the chocolate pastry cream, didn’t exactly set as the original recipe, even after I added a total of 2 x cornflour (cornstarch), and used 4 duck egg yolks instead of 4 chicken egg yolks, it still tasted pretty awesome! How thick/set the filling is of course to your personal preference, I just like it thick so that I can slice it. Continue reading
I was just sitting there minding my own business, when an ad came up for a recipe for “magic crust custard pie”. After reading the recipe, I suddenly had the urge to make and eat a lot of custard pie, albeit an English custard tart (… don’t get me started). Now the custard tarts I’m used to are English custard tarts; the ones that are speckled with freshly grated nutmeg, the ones that are fragrantly eggy, smooth on the tongue, lightly sweet and wobbly. We never had custard tarts for dessert, they were more like a “cake” to be enjoyed with tea, and boy, do I miss Birds the confectioners!
Since the “magic crust custard pie” recipe was too easy to pass, I decided to make it the same day I saw it. I mean, why not? I had all of the ingredients at home, only the result was so bad, I felt sickened by the ingredients I had just wasted. For once, I followed the recipe to the tee, and the result was an abomination. Why on earth it had almost 300 Continue reading
My first encounter with banana cream pie was when I wanted to know if I could buy “banoffee pie” in the US. The answer was no, but we have something similar called banana cream pie. Ok, it does have some similarities, but it’s not exactly the same. The main difference is that banoffee pie has a “toffee” layer instead of the vanilla flavored pastry cream filling.
I’ve never made this because although I love buttery pastry (crust), banana, pastry cream and cream, I just didn’t find it appealing to make. The pie itself has no redeeming nutritional value, other than there is bananas in it. It is packed full of fat, sugar and more fat. Continue reading