Archive for the ‘Desserts and Sweet Treats’ Category

Kaju Katley (Cashew Fudge)

Posted by: EatFree

June 15th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This traditional Indian dessert is made with a few simple ingredients and is truly a whole-foods based dessert in every sense of the word.  The color of this fudge is a bit darker than what’s usually seen since I’ve replaced the refined white sugar with raw turbinado sugar.  Grinding the cashews along with the raw sugar makes it easier to make the cashew into the finest particles possible.

Ingredients:

  • 2 cups raw unsalted cashews
  • 1/2 cup raw turbinado sugar, divided
  • 1/2 teaspoon cardamom powder

Directions:

  1. Grind together cashews and 1/4 cup of raw sugar together in food processor until flour-like consistency is achieved.
  2. Dissolve rest of raw sugar in 1/2 cup of water.  Bring to a boil covered.  Take off cover and cook until syrup reaches 225 degrees Fahrenheit.   Add in cashew mixture and stir with spatula until stiff dough forms.
  3. Turn off heat and stir in cardamom.  Pour onto lightly sprayed cookie sheet and flatten out.  Smooth out top using spatula.  Let cool at room temperature for 1 to 2 hours to set or refrigerate for 30 minutes.  Cut into diamond shapes and enjoy!

 

Whole Grain Carrot Muffins

Posted by: EatFree

June 6th, 2012 >> Desserts and Sweet Treats, Vegetarian

These individual carrot muffins are spiked with some more Indian-like dessert additions-bits of cashews, fresh coconut, and raisins.  Up to half the fat (in the form of butter oil) is replaced with applesauce and egg whites are used in lieu of whole eggs.  These substitutions, along with the addition of oats, dried fruits and nuts, and the muscavado sugar, make for a pleasantly moist product.

Ingredients:

  • 1 cup 100% whole wheat flour
  • 1/2 cup rolled oats
  • 3 tablespoons raisins
  • 3 tablespoons cashews, split into bits
  • 4 tablespoons fresh coconut pieces (size of raisins)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup raw light muscavado sugar, packed
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 1.25 cups shredded carrot
  • 1/3 cup egg whites
  • 1/2 cup unsweetened applesauce
  • Naturally sweetened whip topping (optional)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients thoroughly-flour, oats, raisins, cashews, coconut, baking soda, baking powder, and salt.
  3. Whisk together wet ingredients:  raw sugar, vanilla, butter, carrot, egg whites, and applesauce.  Combine wet and dry gently.
  4. Scoop into muffin tins using an ice cream scoop.  Bake for 25 to 30 minutes or until done (toothpick should come out dry).  Let cool.   Top with whipped topping and enjoy!

Sticky Coconut Brown Rice with Cashews and Pineapple

Posted by: EatFree

May 20th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

This recipe is a riff on some Asian desserts which use sticky rice topped or flavored with fruits and/or nuts.  Here I’ve replaced the sticky white rice with its brown counterpart to make the dessert whole-foods based.  If you’re feeling ambitious, go ahead and cut up a fresh pineapple-but I used a canned variety (make sure to purchase one in its own 100% juice) to save some time.

Ingredients:

  • 1.5 cups sticky brown rice, rinsed and soaked overnight
  • 2 cups light coconut milk
  • 2 tablespoons agave nectar
  • pinch of fine sea salt
  • 1 tablespoon coconut oil
  • 1 cup unsalted raw split cashews
  • 1 cup crushed pineapple
  • 1/4 cup light raw muscavado sugar
  • 1/2 cup shredded unsweetened coconut

Directions:

  1. Combine rice, milk, nectar, and salt.  Bring to a boil and then simmer until rice is cooked through and most of the liquid is evaporated-about 15 to 20 minutes.
  2. Meanwhile heat oil.  Add cashews.  Cook until lightly brown.  Add pineapple and 1/2 cup of the pineapple juice.  Cook for a few minutes or until half of the juice is evaporated, stirring constantly.  Add raw sugar, pinch of salt and cook until thickened-2 to 3 minutes.   Set aside.
  3. Stir in shredded coconut when rice is done.  Let cool (best served chilled).  Top chilled rice with warm pineapple and cashew mixture.  Enjoy!

Bananas Foster

Posted by: EatFree

May 13th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This is one of my all-time favorite desserts-the hint of rum against warm bananas and cold vanilla ice cream is simply exquisite! Banana liqueur is often used in many a banana foster recipes but I try to avoid liqueurs as much as possible as they often contain additional refined sweeteners.  Make sure to choose a vanilla ice cream that is free of additives and preservatives, and that is sweetened naturally with agave syrup, evaporated cane juice, brown rice syrup, or the like.

Ingredients:

  • 2 tablespoons unsalted organic butter
  • 1/4 cup light muscavado raw sugar
  • pinch of fine sea salt
  • 1/2 cup rum
  • 2 ripe bananas, split and halved
  • 4 scoops vanilla ice cream

Directions:

Heat together butter, raw sugar, and salt.  Whisk until smooth.  Once mixture starts to bubble, add rum OFF HEAT.  Return back to heat, bring to a boil, and then simmer until reduced by 1/3.  Add in bananas.  Spoon over sauce and let cook for 3 to 4 minutes.  Spoon over sauce intermittently during this time.  Pour over ice cream and enjoy!