Archive for the ‘Desserts and Sweet Treats’ Category

Orange-Scented Carrot Halwa Fudge

Posted by: EatFree

April 2nd, 2013 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

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Ingredients:

  • 1 tablespoon coconut oil, divided
  • ¼ cup raw cashews, split
  • ¼ cup dried cherries, chopped roughly
  • ¼ cup dessicated coconut
  • 5 cardamom pods, lightly crushed
  • 1 pound baby carrots, shredded
  • Pinch salt
  • ¼ cup turbinado sugar
  • ½ orange
  • 1 cup organic heavy cream
  • 1 tablespoon muscabado sugar
  • 1/3 cup plus one tablespoon non-fat unsweetened milk powder
  • ½ teaspoon rose water

Directions:

  1. Heat one half tablespoon oil.  Fry cashews  first until lightly brown.  Then add cherries and coconut and fry until coconut is toasted.  Set aside.
  2. Heat remaining oil.  Add cardamom and sauté for about 30 seconds.  Add carrots and sauté until carrots get one shade darker.  Stir in salt, sugar, and 1/4 cup of water.   Turn heat to low, cover, and cook for 15 minutes.
  3. Whisk together heavy cream, muscabado sugar, milk powder, and zest of half an orange in measuring cup.  Pour into carrot mixture.  Stir continuously until mixture gets dry and paste-like.  This may take up to 25 to 30 minutes.
  4. Stir in rose water, reserved cashews, cherries, and coconut at end of cooking time.   Pour mixture onto greased tray.  Spread so fudge is about one half inch high.  Cool to room temperature and then refrigerate for about 2 hours or until completely set.  Cut into squares and enjoy!

Date Toffee Mini Pudding Cakes

Posted by: EatFree

February 22nd, 2013 >> Desserts and Sweet Treats, Vegetarian

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Ingredients:

  • 8 ounces pitted dates
  • 2 tablespoons canola oil
  • 1 organic egg
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 1/2 cup unsweetened soy milk
  • 3 tablespoons unsalted organic butter, room temperature
  • 1.5 tablespoons light muscabado sugar
  • 1/4 cup 100% whole wheat pastry flour

Directions:

  1. Pour boiling water over dates and let sit for 15 minutes.
  2. Preheat oven to 325 degrees Fahrenheit.  Spray muffin tins with cooking spray.  Set aside.
  3. Drain dates of soaking water.  Blend them with oil, egg, vanilla, salt, and soy milk to a smooth consistency.  Set aside.
  4. Whisk together butter and raw sugar.  Spread an equal amount along the bottom of each muffin tin.
  5. Gently stir in flour into date mixture until thoroughly incorporated.  Pour into muffin tins (makes 6) and bake for 18-20 minutes or until edges are set and center looks slightly underdone.  Let sit in muffin tin for 10 minutes before inverting.  Spoon over any left over toffee sauce on bottom of each tin over mini cakes (best served warm).  Top with naturally sweetened vanilla ice cream and enjoy!

Chewy Maple Pecan Squares

Posted by: EatFree

February 8th, 2013 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

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Ingredients:

  • 1 cup tapioca flour
  • 3/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons canola oil
  • 2 tablespoons unsweetened soymilk
  • 1 cup pecans

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.  Line meatloaf pan with parchment paper.
  2. Whisk together all ingredients except pecans until smooth.  Pour into loaf pan and top with pecans.  Bake for 35-40 minutes or until toothpick comes out fairly dry (it’s done a few minutes after you start smelling the maple).  Cut into squares and enjoy!

Gulab Jamuns

Posted by: EatFree

October 9th, 2012 >> Desserts and Sweet Treats, Vegetarian

These Indian sweets are traditionally made with white flour-here I’ve replaced the white flour with 100% whole wheat pastry flour.  Similarly, the syrup, which is traditionally made with white sugar, is replaced here with light agave nectar.  Make sure not to overmix the dough as it will toughen these little heavenly balls of delight and to make smooth balls with no creases.

Ingredients:

  • 1 cup powdered milk
  • 1/4 cup 100% whole wheat pastry flour
  • 1/4 teaspoon baking soda
  • 6 black cardamom pods innards, ground (use spice grinder)
  • 2 teaspoons agave nectar plus 1/2 cup, divided
  • organic heavy cream as needed
  • oil for deep frying

Directions:

  1. Combine dry ingredients-powdered milk, flour, baking soda, and crushed cardamom pods.  Dissolve 2 teaspoons of the agave nectar into a 1/4 cup of the heavy cream and add to dry mixture.  Add a little heavy cream at a time until mixture just comes together (it will be sticky).  Refrigerate for at least an hour.
  2. Meanwhile combine 1/2 cup agave nectar and 1 cup water into small sauce pot.  Bring to a boil and then simmer until you reach syrup consistency (about 230 degrees Fahrenheit on candy thermometer).
  3. Heat oil to 350 degrees Fahrenheit.  Form ping pong size balls out dough (they will expand when cooked).   Drop gently into oil and fry for 4 to 5 minutes.   Pour warm syrup over the gulab jamuns immediately and let soak for a few hours (overnight is best).  Enjoy!