Peach/Apple Cobbler

Gluten Free, Paleo and Vegan

  • Prep Time 15 min
  • Cook Time 30 min
  • Total Time 45 min
  • Servings 8

Ingredients

For the peach/apple mixture

  • 5 fresh peaches or apples peeled, pitted and sliced
  • 3 tablespoons coconut sugar
  • 1 teaspoon Bob’s Red Mill Baking Flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon maple syrup

For the cobbler topping

  • 1 cup Bob’s Red Mill Baking Flour
  • 1 ½ teaspoon baking powder
  • ¼ cup unsweetened non-dairy milk (I use almond)
  • ¼ cup coconut oil melted
  • 1 tablespoon coconut sugar
  • 2 tablespoons maple syrup

For on top of the cobbler topping

  • 1 tablespoon coconut sugar
  • 1 tablespoon maple syrup
  • ½ teaspoon cinnamon to sprinkle on top

Instructions

  1. Preheat oven to 375 degrees. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
  2. In a bowl, combine the peaches or apples, coconut sugar, paleo flour, cinnamon and nutmeg. Stir to combine. Pour the fruit into the prepared pan or ramekins, dividing evenly if using more that one ramekin.
  3. In a different bowl combine the paleo flour, baking powder, coconut oil, non- dairy milk, vanilla and 1 tablespoon of coconut sugar. Mix until smooth and dollop over the peaches or apples.
  4. Combine the remaining tablespoons of coconut sugar with the cinnamon and sprinkle over the batter.
  5. Bake for 25-35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy free ice cream.

Dr. Jennah’s Raw Chocolates

Ingredients

1 cup raw cacao powder or unsweetened cocoa
1/4-1/3 cup coconut oil
1/4 cup raw cacao nibs
½ cup organic unsweetened shredded coconut (plus 1/8 cup additional to sprinkle on top)
1 can coconut milk
1 tsp organic unsweetened vanilla extract
2-3 dashes of cinnamon
Pinch of Celtic or Himalayan sea salt
10 drops Stevia-NOW brand (for unsweetened variety) or 1/4 cup Raw Honey
¼ cup raw almond butter (optional)
¼- ½ cup Raw almonds (optional)

Preparation

Combine cacao powder, cacao nibs, coconut, cinnamon, and sea salt. Drain the clear liquid from the can of coconut milk. Wisk for about 1 min and add in vanilla extract and honey. Slowly add the coconut milk mixture to the dry chocolate mixture. Melt the coconut oil and fold into the chocolate mixture.

Fill 15 molds with chocolate mixture (I like the heart shaped molds!) and push one almond into the chocolate center of each mold (optional). Add extra shredded coconut to the top of each chocolate.

Freeze for 15 minutes or Refrigerate for 30 minutes


Frozen Banana Bites

makes 14 bites approximately

Ingredients

2 bananas cut into ½ inch slices

5 ounces of chocolate chips **use vegan chips if vegan or dairy free

2 table spoons of unsweetened shredded coconut

Preparation

  • lay sliced bananas on a parchment paper lined plate
  • One by one, using a small heart shaped cookie cutter, cut banana slices into hearts
  • Melt chocolate over very low heat
  • Dip sliced banana hearts into chocolate, then sprinkle with coconut
  • Place on parchment lined plate to set
  • Freeze for 1 hour
  • Serve

Ashley’s Spring Vegan Cheesecake Pudding

Ingredients

For the pudding

  • 1 ½ cups raw cashews soaked overnight if you don’t have a high-speed blender
  • ½ cup Non-Dairy Milk of your choice (the original recipe calls for Cashew I use Almond Milk
    and even use Vanilla Almond Milk at times for a sweeter flavor)
  • ¼ cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon vanilla bean powder (in a pinch you can mix Vanilla extract with ¼ teaspoon of flour of your choice I use coconut flour)

For the compote

  • 1 ½ cups fresh berries of your choice
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 ½ teaspoons water
  • ¼ teaspoon tapioca starch dissolved in ½ teaspoon cold water

(Compote can always be substituted with pre-made jam or marmalade. My favorite is thing to do is layer ones of different colors like Raspberry and Orange for a Sunny Spring Sunrise or Strawberry and Blueberry for a Patriotic color scheme or skip it all together and top with fresh fruit!)

Instructions

  • Add all compote ingredients, except the tapioca mixture, into a saucepan on your stove top. Bring to a boil, then reduce heat to medium and cook until reduced by half (about 15 minutes).
  • Once reduced, add tapioca mixture (if you’re using) and cook 5 more minutes until thickened. Allowing the mixture to reduce before adding the tapioca makes it less of a thick jelly like compote and more berry centered.
  • If you prefer more of the jelly part, then you can always add the tapioca mixture earlier. Once thickened, remove from heat and allow to cool.
  • While the compote is cooking, place all pudding ingredients into a high-speed blender and blend until nice and smooth.
  • Divide pudding into jars or bowls. Top with equal amounts of compote. Refrigerate until cool and enjoy!

(If you have a little one who complains about seeds like I do you can strain the berries after reducing through a metal strainer then add back to sauce pan and mix with tapioca mixture)


Coconut Whipped Cream

Ingredients:

2 cans full fat coconut milk (13.5 oz cans)
1 tbsp raw honey or coconut sugar
2 tbsp coconut flour or tapioca flour (add 1 tbsp at a time)
1 tbsp organic vanilla extract or to taste

Directions:

1.Chill the cans of coconut milk overnight in the fridge
2.Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans
3.Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy
4.Add the vanilla, then gradually beat in the honey or coconut sugar and coconut or tapioca flour, one Tbsp at a time, testing for flavor and consistency (note: coconut sugar will turn the cream a brown color)
5.For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur
6.Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled.

This cream goes great over gluten free desserts or dairy free hot chocolate!