Individual 10 Minute Paleo Berry Crisps

I was thinking about a fast and easy summer dessert and I settled on a grain free berry crisp.  It only took about 10 minutes to make and was just as delicious as the one's that are baked in the oven for an hour.  The best part is that they are individual sized so you can make exactly as many as you need.  I used frozen berries because that is what I had on hand, but fresh summer berries would be even more delicious.  Of course, to cool the whole thing down, I topped it with my favorite coconut milk ice cream (or make your own!)  What more could you want from a summer dessert?  Not much, I say, not much.

A great seasonal dessert for any day of the week!

Ingredients (makes 2):
2c frozen or fresh berries
2tsp pure maple syrup
drop of vanilla extract
1tsp lemon juice

Topping:
2tbs butter, softened
4tbs chopped nuts (I used roasted almonds)
1/4c almond flour
2tbs coconut flakes, unsweetened
1tbs pure maple syrup
pinch cinnamon
1/4tsp vanilla extract

Directions:
1. Preheat oven to broil.  Place a rack a few inches from the heat source.
2. In a saucepan, heat berries, maple syrup, vanilla, and lemon over medium heat until soft and juices are boiling.  Using a slotted spoon, scoop hot berries out on place evenly in 2-8oz ramekins.
3. Meanwhile make your topping.  In a small bowl mix butter, nuts, almond flour, coconut flakes, maple syrup, cinnamon and vanilla.  It shouldn't be too wet, if it is add a bit more almond flour.  Crumble or pat the topping over both ramekins.  Place under the broiler for about 5 minutes or until the topping is browned.
4. Meanwhile, keep boiling the juices in your saucepan until you have a thick syrup (this should only take a few minutes).
5. Serve your hot crisp with ice cream on top (can be eaten right out of the ramekin or remove it to a larger bowl depending on how much ice cream you want).  Drizzle with the berry syrup and enjoy!

Homemade All Natural Fruit Leathers

There's a few things I was dying to make when I got my Excalibur dehydrator in the mail last week.  One of them was homemade preservative free and all natural fruit leathers.  You can make them out of any combination of fruit you like, but I was always told they turn out best when you add banana.  I made three kinds:  mixed berry and banana, strawberry banana, and peach banana.  The perfect snack on the go!

These have the texture of fruit roll ups!

Mixed Berry & Banana Fruit Leather Ingredients:
1c frozen mixed berries, thawed (in season use fresh)
1 banana

Strawberry Banana Fruit Leather Ingredients:
1c frozen strawberries,  thawed (in season use fresh)
1 banana

Peach Banana Fruit Leather Ingredients:
1c frozen peaches, thawed (in season use fresh)
1 banana

Directions:
1. Place your desired combination of fruit in a blender until smooth.
2. Place plastic wrap or parchment paper over your dehydrator tray.
3. Pour fruit mixture on top of the wrap and spread evenly with a spatula (try to make the edges a bit thicker because they dry first).  Overall, it should be about 1/4" thick.
4. Turn your dehydrator on 135F.  Let cook 6-8 hours or until they are leathery.  Let cool, cut and enjoy!  Store leftovers in an airtight container.

End of Summer Cobbler Cake

We are at that point in the year  it's not quite cool enough to embrace fall but still warm enough that you aren't ready to let go of summer.  So, to embrace the end of summer I made a summer fruit cobbler cake.  This cake is soft, and moist with seasonal sun ripened fruit on top.  Because the cake is only slightly sweet, I always serve mine warm with vanilla ice cream. 

Don't give up on the fruits of summer just yet!

Rich moist cake with a caramelized fruit topping:  perfect end of summer dessert

Ingredients:
3/4c sorghum flour
1/2c millet flour
1/2c tapioca starch
1c packed brown sugar
1tsp baking powder
1/2tsp sea salt
1 tsp xanthan gum
4tbs butter, melted
2 eggs, room temperature
2/3c buttermilk, room temperature
1/4tsp white balsamic vinegar
1tbs vanilla extract
1tbs raw agave nectar
1c strawberries, stemmed and halved
1 peach, cored and sliced
Granulated sugar, to toss fruit in
Raw sugar, to sprinkle on top

Directions:

Fruit arranged and ready for the oven

1. Preheat oven to 350F.  Using a 9" springform pan, line the bottom with parchment paper.
2. Mix together flours, starch, brown sugar, baking powder, sea salt and xanthan gum.
3. Add in butter, eggs, milk, vinegar, vanilla extract, and agave nectar.  Beat until smooth.
4. Pat fruit dry and sprinkle with granulated sugar.
5. Pour batter into the pan and spread evenly.  Arrange fruit on top.  Sprinkle with raw sugar (makes a nice crunchy topping).  Bake until a toothpick inserted into the center comes out clean (about 45 minutes).  Serve warm with ice cream.

Serve warm out of the oven with your favorite vanilla ice cream!

Gluten Free Strawberry Coffee Cake

I finally convinced my husband to try a gluten free diet.  I have been following a "mostly" gluten free diet for the past 2 years, but I do occasionally go off the diet and eat quite a bit of wheat (there really is nothing better than a juicy burger or some fresh-out-of-the-oven-pizza and beer!).  My best friend Marisa calls this "a gluten light diet."  I do not have Celiac Disease, but I have found that a gluten free diet gives me more energy, eliminates the stomach pain that I was plagued with my entire childhood, and allows me to sleep better at night.  Since my husband cannot live without desserts, I finally decided to try a gluten free concoction that turned out very much like a coffee cake.  We both had a huge slice served with double vanilla ice cream on the side and I pretty much couldn't be happier with the way this turned out.  If you are someone you love is gluten-free, this is a recipe you will want to keep.

Use raw sugar on top to bake a perfectly golden and crispy crust.

Serve with fresh sliced strawberries and double vanilla ice cream

 Ingredients:
16oz container fresh strawberries
1tbs fresh lemon juice
2tbs granulated sugar
2/3c cornmeal
1/3c Pamela's Ultimate Baking & Pancake Mix
2/3c white rice flour
2tsp xanthan gum
1tsp sea salt
1 1/2tsp baking powder
2/3 cup light brown sugar
1/2-3/4tsp cinnamon (can also add a dash of nutmeg if desired)
1/4c canola oil
1c buttermilk, warm (can substitute hemp/rice milk)
1/2tsp fresh lemon juice
3tbs agave nectar (can substitute honey)
2tsp vanilla extract
2 eggs at room temperature

Directions:
1. Preheat the oven to 350F.  Grease a 9 inch round cake pan or skillet with butter.  Warm skillet, if using. 
2. Stem strawberries, slice in half, and toss with lemon juice and sugar.  Set aside.
3. In a large mixing bowl, whilk together cornmeal, baking mix, rice flour, xanthan gum, salt, baking powder, baking soda, brown sugar, and cinnamon.  Set aside.
4. In a smaller bowl, mix together all wet ingredients (oil through eggs).
5. Pour the wet ingredients into the dry bowl and mix until just combined (don't overmix!). 
6. Drain strawberries and place most of them at the bottom of the pan.  Spoon better on top.  Wtih remaining strawberries, place on top cut side down and press into the batter.  Sprinkle the top generously with raw sugar.
7. Bake for 35-45 minutes, or until the cake is golden brown and firm on top and a toothpick entered into the center comes out clean.  Serve warm or at room temperature.  Wrap leftover slices in foil and freeze:  bring to room temperature before serving.

Dessert is served

Strawberry Tall Cake

My mom always used to make this dessert for me as a kid and I still love it.  I used the recipe on the back of the bisquick box.  If you are gluten free, make sure you buy Betty Crocker's new Gluten Fee Bisquick!  It is the ultimate summer dessert and pretty much nothing tastes better to me than this.  Enjoy!

You Won't Have Leftovers

Ingredients:
See biscuit recipe here
2 1/3c gluten free bisquick mix
1/3c butter
3/4c milk
1/4c sugar
1/2tsp vanilla extract
1 carton fresh strawberries
1/4c sugar
Vanilla ice cream (I used extra creamy double vanilla for richness and the smoothest texture)
Whipped Cream for serving


Directions:
1. Slice strawberries.  Use the top of a glass to mash the strawberries with the sugar until some of the juices release.  Mix in 1/4c sugar and set aside. 
2. Preheat oven to 425F.  Line a baking sheet with nonstick foil.  In medium bowl, combine Bisquick mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla. 
3. Drop by 6 spoonfuls onto cookie sheet.  Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries, ice cream and whipped cream.  Enjoy!