Archive for the ‘Desserts and Sweet Treats’ Category

Whole Wheat Crepes with Banana Yam Filling with Hazelnut Caramel

Posted by: EatFree

December 9th, 2011 >> Desserts and Sweet Treats, Vegetarian

This recipe is a take on the otherwise cloyingly sweet holiday dish, the sweet potato (or yam) casserole.  I’ve switched up the flavors by adding natural sweetness in the form of ripe bananas and an agave-based hazelnut caramel.  When making the caramel, use any variety of milk on hand but as with all caramels, dairy thickens best.  Other milks will produce a slightly less syrupy texture.

Ingredients:

  • 1 yam, peeled
  • ½ cup 100% stoneground whole wheat flour
  • 1 egg
  • Pinch salt
  • 3 tablespoons unsalted butter, divided
  • 4 tablespoons agave nectar
  • ½ cup water
  • ½ cup milk
  • 2 tablespoons hazelnut liqueur
  • 1 ripe banana, sliced thinly

 

Directions:

 

  1. Preheat oven to 375 degrees Fahrenheit.  Slice yam into thin longitudinal slice.  Place on lightly sprayed baking tray, cover with aluminum foil, and bake for about an hour or until yams are soft and tender.
  2. Whisk together flour and salt.  Add whisked egg and enough water to form a thin pancake batter-like consistency.  Add the water a bit at a time.  Set aside for at least 30 minutes.
  3. Meanwhile melt 2 tablespoons of butter in pan.  Add agave and whisk until color changes a a few shades browner.  Do this over medium low heat and whisk intermittently so agave doesn’t burn.
  4. Now whisk in water and milk.  Simmer until thick and syrupy.  Whisk in vanilla and liqueur off heat.  Set aside.
  5. Use the remaining butter to grease small skillet for each crepe.  Less than a teaspoon of butter is needed for each crepe so a total of 1 tablespoon of butter will suffice.   Pour in crepe batter.  Swirl around pan to form thin layer.  Let crisp on one side for about a minute.   While other side is still raw, arrange banana and yam slices down middle.  Fold over ends of crepe to seal together (the raw dough will serve as a glue).  Sear on each side for about 1 to 2 minutes or until nicely golden on both sides.  Serve with caramel.

Greek Yogurt Topped with Bourbon Peach Compote and Toasted Pecans

Posted by: EatFree

December 9th, 2011 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

Peaches and bourbon are most definitely another match made in heaven.  To top that off, the contrast of the warm compote against the cool tangy Greek yogurt makes this dish a true Southern comfort.  If you can’t find Greek yogurt, any vanilla icecream made with an unrefined sweetener wouldn’t be a bad substitute.

Ingredients:

  • ½ cup pecans
  • 2 tablespoons unsalted butter
  • 3 peaches, cored and sliced (about ½ inch thick)
  • 3 tablespoons turbinado or demerara or muscavado sugar
  • ½ cup bourbon
  • 2 cups low-fat Greek Yogurt, lightly whipped

Directions:

  1. Toast pecans over medium heat until fragrant.   Your nose will tell you when they are done.  Set aside.
  2. Heat butter on skillet.  Add peaches.  Let lightly brown in butter over medium low heat for 3 to 4 minutes.  Toss occasionally.   Add raw sugar.  Stir lightly.  Stir in bourbon OFF heat.  Bring to a boil, and then let simmer over medium heat for about 5 to 6 minutes or until flavor of raw alcohol is cooked off.
  3. Pour over Greek yogurt and top with toasted pecans.  Enjoy!