Tag: gluten free

Blueberry Dairy-Free Soufflé

Blueberry Dairy-Free Soufflé

You’ll need to try this recipe to see why I’m calling it a soufflé!  If there is a different name for it, definitely please let me know!  This is a vegetarian recipe as it uses eggs.  I have not tried it with egg replacement options 

Passion Vegan Whipped Cream (w Coconut Meat)

I’ve updated the name of this whipped cream because it does not taste like coconut 😀.  It is so good, creamy dreamy deliciousness!  This flavored vegan whipped cream is so good.  The TAZO Passion tea with hibiscus, orange peel, rose hips and passion fruit flavors 

Coconut Cream Tart with Grapefruit Orange Jelly (Without Coconut Meat)

Hi Everyone!  This version of the Coconut Cream Tart was created for my sister Joan.  She couldn’t
get some ingredients where she lives so I redid the recipe.  She wanted to make it for her daughter’s birthday and she did great!  She loved the flavors and the whipped cream was also a huge success!  Her daughter is entering a fitness competition and is on a strict diet.  YAY recipe!

Check out the video, for the techniques to make this wonderful dessert.  I’ve changed it since I created it but the techniques are the same.

I love being inspired by recipes and architecting them into deliciousness that I can eat ❤️. This inspiration came from a recipe on the Almond Cow website.

LOW CARB.  DAIRY-FREE.  GLUTEN-FREE.

This recipe is low carb, dairy-free, gluten-free and the flavors are amazing!  It’s a perfect summer dessert winner.

I use Medicine Flower’s Culinary Rose flavor.  It’s difficult to describe it but it makes a difference; if you can go for it,  but it’s not required.

The crust is wonderful and adds a really good crunch. The jelly is so good with the mint, ginger and honey added.

WHAT IS AGAR???????

What is ‘Agar’?  It’s a vegetarian substitution for gelatin. Agar is made from marine red algae. It’s also called Agar Agar. I use the Now brand.

 

LET’S JELLY!!!!

Here are some tips for doing the jelly:

  • Don’t start the jelly until the coconut cream is set and firm
  • Have the blender ready to go with the liquid in it
  • Once the water comes to a boil
  • Turn off the stove
  • Add the agar
  • Stir while picking up the sauce pan and walk over to the blender
  • Use a spatula to get it all out into the blender
  • Blend right away
  • Spoon the liquid onto of the coconut cream with a tablespoon

RUBY RED GRAPEFRUIT MIXED WITH VALENCIA ORANGE

I used ruby red grapefruit and Valencia orange for my combo.  If you can’t them or prefer a different mix…go for it!  You just need 2 cups of liquid.

SPOON THE JELLY MIXTURE ON TOP

PUTTING IT TOGETHER

Check out my recipe for Coconut Whipped Cream!  It is wonderful with this dessert and blueberries, oh yes, blueberries!  I’ve got a couple of versions of that recipe as well ! 😊Yum Yum Yum!!!!

PURE YUMMY HEAVEN!

Let me know if you have any questions in the comments.

Enjoy and Have Fun with it!

Teresa

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Coconut Cream Tart with Grapefruit Orange Jelly Dreaming in Mint and Ginger


  • Author: Teresa Culbertson
  • Prep Time: 2 Hrs
  • Total Time: 51 minute
  • Yield: 8-12 Slices 1x
  • Diet: Vegan

Description

This amazing dessert is wonderful for summer. The Grapefruit/Orange jelly with fresh mint and ginger is so refreshing! The whole dessert has a low amount of sweeteners and no cane sugar! Awesome for those on a low carb diet. This recipe also has no dairy and no gluten. YAY!!!


Ingredients

Scale

**Crust**
125 g Macadamia nuts  or Cashews(approx 1 cup)
75 g Desiccated Coconut (approx ¾ cup)
30 g Coconut Sugar
1/4 c Coconut Oil
1 tsp Vanilla
Pinch Himalayan Salt

**Coconut Cream Custard**
1 can of coconut cream
1/4 c coconut oil
2 T coconut butter or 1/4 c cashews (measure first then soak 2 hrs and rinse)
2 T coconut nectar or Lakanto Sweetener
1 tsp Vanilla
1 T lecithin
5 drops MFE Rose
Pinch Himalayan Salt

1 c desiccated coconut

**Grapefruit Jelly**
Juice of 1 large Red or Pink Grapefruit
Juice of 1 large orange
( 2 c total juice)
1 T honey
2 inch ginger – grate and squeeze out juice into blender
710 mint leaves – middle stem removed and chopped

1/2 c water
2 tsp agar powder


Instructions

**Crust**
In a food processor (I’m using a small one)
For a small one:
Add half of the coconut, macadamia nuts, coconut sugar and the salt
If you are using a regular sized one, add all the dry ingredients.
Run to mix in the ingredients, you want to crush up the nuts. Add the rest of the dry ingredients if you are using a small processor and run again.

Add the vanilla and coconut oil and run to incorporate.

Pour out the mixed crust into either a cheesecake pan (regular size or mini pan). Using the palm of your hand and fingers, press the crust into the bottom, letting it come just a bit up the sides of the pan.
Place into the refrigerator to harden for about 1/2 hr.

**Coconut Cream Custard**

Save the desiccated coconut until after the cream is created (set aside)

Add all the ingredients (except the coconut oil and lecithin) and blend at high speed for about 30 seconds. Once blended add coconut oil and lecithin and blend until incorporated(20 seconds) (Don’t over blend coconut oil)

Pour into bowl and stir in desiccated coconut.

Take the crust out from the fridge and pour in the custard.

Put back into the refrigerator for about 1 hour to again firm up.

**Grapefruit/Orange Jelly**

_Wait for the Cream Custard to be firm before making this jelly!_

Juice the grapefruit and orange into a bowl. I used a reamer.

Cut the middle stems from the mint. Pile the mint on top of each other and roll up. Chop the mint thru the roll, then turn and chop into bits. Put into blender.

Grate the ginger. Gather up the grated ginger into your fist and over the blender squeeze out the ginger juice. Throw out the remains of the ginger.

Add the grapefruit and orange juice into the blender. Add the honey.

Blend and pour into bowl. Using a spoon, scrape off foam from the top. Pour the mixture back into the blender.

In a sauce pan, bring the water to a boil. I add a lid to speed the boil and limit water loss. Add the agar powder. Quickly take off the stove, stir the agar in and pour into blender.  Use a spatula to get all the mixture into the blender.  Blend to incorporate.

Pour into bowl.

Take the tart out of the fridge. Using a tablespoon, gently spoon the liquid jelly on top of the cream. Once finished, put back into fridge to firm up.

The jelly is firm when it it does’t slosh about when you lightly shake it.  Should be firm in about 1 hour.  If it doesn’t firm up, don’t worry, just use it as a sauce over the tart.

**Serving**

Remove the collar from the cheesecake pan.

Add some yummy coconut whip and blueberries. So good! Enjoy!

  • Cuisine: Dessert

Keywords: low-carb summer dessert dairy-free gluten-free flavor joy coconut-cream grapefruit orange mint ginger

Coconut Cream Tart with Grapefruit Orange Jelly (Coconut Meat Version)

 I love the being inspired by recipes and architecting them into deliciousness that I can eat ❤️. This inspiration came from a recipe on the Almond Cow website. LOW CARB.  DAIRY-FREE.  GLUTEN-FREE. This recipe is low carb, dairy-free, gluten-free and the flavors are amazing!  It’s 

Vegetarian Dairy-Free Crustless Quiche

Vegetarian Dairy-Free Crustless Quiche

 After watching one of the British Bake Off episodes where they made quiche, I started wanting to create a dairy-free gluten-free version.  I’ve made this so many times now and keep changing up the herbs and veggies.  It’s so versatile.  We have been traveling, and 

Keto so far…

Keto so far…

Making Veggie Roll
Making Veggie Roll

The past two weeks have been pretty interesting.  Getting the body to switch fuel can be a bit challenging on the energy front.  The body goes thru a lot of changes being deprived of carbs.

Veggie Roll with Red Bell Pepper Dressing
Veggie Roll with Red Bell Pepper Dressing

We are loving the food and the recipes are fantastic.  This diet is flexing my raw food making muscles, even though some of the recipes are cooked, I’m just loving being able to make food again!

One Pot African Stew
One-Pot African Stew

I’m up really early for work.  My energy is pretty good in the morning however, the afternoon is a struggle.  I experience different levels of tiredness, feeling dizzy, and have various levels of headaches from time to time.  I’ve been spending my time making food and relaxing.  I haven’t been able to write for a couple of weeks, but I’m finally feeling a little extra energy.  I try to remember to take enzymes because of the increase in fat intake has made my digestive system a little off and tummy upset.

Macadamia Cookies
Macadamia Cookies

It’s our second fasting day.   I order green juices and a kale salad for breaking the fast later in the day.  In addition to the veggie juices, we also enjoy Super Woman Coffee and tea during the day.  I find it a lot more difficult fasting for one day a week than the whole week we did the juice cleanse.  Last week I kept looking at the time to see when I was going to be our next drink and found it difficult to wait for our salad.  Today hasn’t been as bad as last week, but I’m looking forward to 4:00 pm to have our salad!

Pure Joy Signature Flatbread w. Vegan Pesto, Lettuce from our garden, Avocado, Cucumber, Roasted Veggies and Red Bell Pepper Dressing. Topped with Brazil nut Parmesan
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Last Saturday our energy was really low after fasting, so I’m thinking at least for now not to plan on a big day for tomorrow, Saturday.

 

Putting the Golden Sun Crackers into the Dehydrator
Putting the Golden Sun Crackers into the Dehydrator

Even though some of the symptoms of going keto are uncomfortable, it’s like a science experiment and a day to day what will happen next!  It’s kind of exciting!

Happy Fooding! 😀

We’re into Keto!  Weekend Review.

We’re into Keto! Weekend Review.

It’s been a great weekend!  We ended the juice cleanse and did a 30-mile bike ride on Friday!  My first of the year and I haven’t been able to do much riding.  The juice cleanse did wonders for my body.  I would not have been 

Raw Vegan Lavender Shortbread

Raw Vegan Lavender Shortbread

I created this shortbread recipe over a weekend while I was attended Matthew Kenney Academy.  I needed something to pair with a project we were presenting on Monday.  Even though we didn’t present the project I passed around these cookies to everyone, they loved them.