Lime Coconut Cream for Citrus Almond Cake

Make 1 recipe of the Almond Citrus Cake, and bake in a 9" Spring-form pan.

While it cools, make the topping.

Lime Coconut Cream

• 1 15oz. can Coconut Cream (not milk)

• 1-1/2 Tbs. Lime juice or 1 tsp. organic Lime zest (optional)

• 1 tsp. Pure Vanilla extract (2 tsp. if you don't use Lime)

• 2 Tbs. Pure Maple Syrup

• 1/4 c. toasted Cashews or Hazelnuts, crushed

Refrigerate can of Coconut Cream upside-down, for at least 3 hours or overnight.

When ready to use... flip can back upright, and open. Any liquid should be floating on top. Drain the liquid carefully using the lid, so you don't lose any cream.

1. In a dry metal bowl, beat cream with mixer for about 3-4 minutes or until it thickens and holds soft peaks.

2. Add the lime juice and extract and beat another minute.

3. Add maple syrup and beat again, until the consistency is what you desire.

4. Refrigerate for 30 minutes to an hour.  The cream will thicken considerable when chilled.

5. Spread on cake and garnish with nuts and/or fruit of your choice.

If you have leftover cream:

1. Use to top fresh fruit, or in cocoa, or oatmeal

2. Mix in chopped fruit and chocolate chips and freeze for a summer treat!

Windy Days and Whole Wheat Pie Shells

Something about windy days puts me in the mood for baking. It's sunny and warm, but there's a lovely breeze blowing, and the house is still a comfy 67º.

My teenager just got home and is hunting for a snack... thank goodness I made a large bowl of Hummus yesterday, so that...a glass of milk...and some wheat crackers should do it.

The windows are open to let in the bird chirps and distant rumble of a car on an adjacent street.

I think I am going to chop some apples and apricots, and perhaps toss in a handful of blueberries. A little coconut oil, cinnamon and stevia... and perhaps our friend Chia... and into the oven! Hmm.. and how about a smattering of dark chocolate chips?

      Tell me how you choose to fill your shell!

Pie Shell Recipe

Here is a basic pie dough that lends itself to Quiche, fruit or pudding filling.

• 1 c. organic Whole Wheat Flour
• 1 Tbs. freshly ground Flax seeds
• 1 Tbs. organic Butter, cold and sliced (or use Coconut oil)
• 1-1/2 tsp. Baking Powder
• 1/2 c. cold Water or cold Green Tea
• 3 tsp. Xylitol
• 1 omega-3 Egg + 1 tsp. water beaten till mixed

Combine dry ingredients with butter using a fork to blend.

Add water 1 Tbs. at a time, mixing after each addition.

Knead dough 5 times on floured surface.

Roll out into a 9" round, fit into pie pan crimping edges. Brush egg wash around edge.

Poke holes in bottom with fork tines, and bake for 8-10 minutes.

Decadent Dairy-Free Mousse - Vegan + Sugar Free

Minted Chocolate Tofu Mousse

I love the combination of mint and chocolate.  If you don't, you can substitute orange zest or Rum extract for the mint.

• 10 oz. (1-1/4 c.) organic Silken Tofu

• 1 c.  Dark Chocolate, in pieces (I used 75% dark)

• 1/4 c. organic raw Cocoa powder

• 1/4 c. Green tea or Water

• 1 Tbs. Almond extract

• 1/2 c. Birch Xylitol or 4-5 packets Stevia

• 1/4 c. fresh organic Mint leaves, chopped  ( or 1 tsp. dry mint)

Place chocolate, cocoa, water, extract and sweetener in pot over medium-low heat (or in a double-boiler over simmering water). Stir until chocolate pieces melt and mixture is blended.

Remove from heat.

In a food processor, whip tofu until smooth.

Add chocolate mixture and process until shiny and well blended. Add mint leaves and pulse 4 - 5 times just until mixed.

Scoop into dessert cups or bowl. Refrigerate 1 hour.

Your mousse will be thick, rich and oh-so-good!  Sprinkle additional chopped mint on top for garnish.

~ Bon Apetit! ♥

Chocolate Quinoa Cookies - Vegan

I stumbled upon this recipe at foodrefashionista's blog... and was intrigued by the idea of a quinoa cookie! I have adapted it to fit in our cancer prevention diet by adding ground flax-seeds, a little rye flour and substituting coconut oil for coating the cookie sheets.  This is a high protein, high fiber recipe.  I used raw cocoa powder.

Ingredients

• 1 cup cooked Red Quinoa
• 1 Banana
• ¼ cup Almond meal
• ¼ cup White bean flour (or Pamela's Gluten-Free all-purpose flour)
• ¼ c. Rye flour
• 1 Tbs. freshly ground Flax-seeds
• ¼ cup + 1 Tbs. Xylitol (or your preferred  low-glycemic natural sweetener)
• 1 small Apple
• 1 tbsp. raw Cocoa powder
• 2 tsp. Vanilla
• 1 tsp. ground Cinnamon
• 1 tsp. Baking powder
• 1 tsp. Baking soda
• Pinch of Salt
• Coconut Oil for pan

Directions

1. Rinse and cook quinoa according to package directions
2. Put banana, apple and almond meal in processor and pulse until fruit is mashed
3. Mix in the rest of the ingredients
4. Drop batter from a Tablespoon onto  oiled cookie sheets
5. Cook in a 350° F oven for 20 minutes
6. Remove from sheet and cool on racks

Makes about 22 cookies.

~ Buen provecho! ♥