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Tag Archive: berries

Blueberry Cheesecake Ice Cream (vegan)

May 20, 2014 Print this page

If you’re looking for a sweet, filling treat for the last weeks of spring, this is a great choice for those who like ice cream AND cheesecake. It will also be great later in the summer, once blueberry season finally comes. 

Ingredients

Prep Time 12 hr
Cooking Time 20 min
Total Time 12 hr 20 min
Yield 6-8 servings

FOR THE ICE CREAM BASE:

1 1/2 cups of raw cashews

2 cups of full-fat coconut milk

The juice of 2 lemons (about 1/4 cup)

1/2 cup + 2 tablespoons maple syrup or coconut nectar (or honey if not vegan)

1/3 cup of coconut oil, melted

2 heaping tablespoons of arrowroot powder

2 1/2 tablespoons of vanilla extract

1/2 teaspoon of salt

FOR THE BLUEBERRY SAUCE:

10 ounces of blueberries, thawed if frozen (I used wild blueberries)

2 tablespoons of unrefined cane sugar or coconut sugar

A small squeeze of lemon juice

1 tablespoon of arrowroot powder

A pinch of cinnamon

A pinch of salt

FOR THE COOKIE CRUMBS:

1 cup of blanched, slivered almonds

2 tablespoons of coconut oil

1 tablespoon of maple syrup

A pinch of cinnamon

A pinch of salt

Directions

FOR THE ICE CREAM BASE: 

First, soak the raw cashews in a water bath overnight. Come morning, strain them and give them a quick rinse under cold water.

Combine them in the blender with the coconut milk,  lemon juice, maple syrup, coconut oil, arrowroot powder, vanilla extract, and salt. Blend on high until nice and creamy, then transfer to a small saucepan.

Whisking vigorously over medium-low heat, bring the “ice cream” mixture to a bubble. Once you see little bubbles float to the surface, turn the heat down to low and whisk until thickened, about 4 more minutes.

Remove from the heat and press through a fine-mesh strainer to remove any clumps. Put in the fridge to cool down for at least 4 hours, longer if you have the time.

FOR THE BLUEBERRY SAUCE:

In a small saucepan, combine the blueberries and the liquid that accumulated while they were thawing (or 1/4 cup of water) with the unrefined cane sugar, lemon juice, arrowroot powder, cinnamon, and salt. Use a spoon to break up the bigger berries and bring to a boil.

Reduce the heat to low and cook until thickened, about 10 minutes longer. Transfer to a bowl and pop in the fridge for at least 4 hours.

FOR THE COOKIE CRUMBS:

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In the bowl of a food processor, combine the blanched, slivered almonds with the coconut oil, maple syrup, cinnamon, and salt. Pulse to combine, then transfer to the prepared baking sheet.

Squish the “dough” into a large, flat disk using wet hands and gentle pressure. Bake until the edges turn golden brown, about 10 to 12 minutes, and be careful not to burn!

Using your hands, crumble the giant cookie into tiny little pieces. Let sit on the counter to cool until you are ready to make the ice cream.

TO ASSEMBLE:

When all of the ingredients are cooled. pour the ice cream base (NOT the blueberries) into the ice cream maker. Follow your manufacturer’s instructions for how long to churn; for me, it took about 15 minutes. During the last five minutes of churning, pour in one half of the blueberry mixture, followed by the majority of the cookie crumbs when two minutes remain.

Scoop out the ice cream into a large glass dish and swirl the remaining blueberry sauce on the top. Add the remaining cookie crumbles, too.

Freeze until solid, about 4 hours, and transfer to the fridge for 1 hour before you’d like to serve.


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Blueberry Cheesecake Ice Cream (gluten-free + vegan)

May 20, 2014 Leave your thoughts Print this page

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I have finally mastered the art of the vegan cheesecake. It’s taken, er, over a year, but I’ve finally created a dairy-less product that actually tastes like sweet-yet-tangy cheese.

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There are a few secrets to a successful ice cream, but my number one piece of advice is always to add STUFF. By stuff, I mean chocolate, swirls, crunchy things, chewy things, salty things…anything that can provide textual and flavor contrast.

While the ice cream base tastes delicious on its own (I often find myself licking the spoon in the process), add-ins make everything better. Especially when those add-ins are sweet, sticky wild blueberries and crunchy, toasty cookie crumbs. Ben and Jerry were onto something as they started dumping in brownie pieces and candy bars into their ice cream!

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See that swirl action? I love the contrast of the purple and white against the nearly-black of the blueberries and golden-brown of the cookie crumbs.

So, I have a little secret to share: I want to open my own COMPLETELY vegan and gluten-free ice cream parlor. Maybe not today or next year, but sometime and some point in the future, preferably somewhere warm where fresh food can be grown year-round. I want the flavors to be creative yet delicious, and the ingredients to be as local as possible with the growing seasons in mind. It’s a little difficult to think about in somewhere like Connecticut (where very little grows from the beginning of November to sometime in April), but perhaps out in California or on Hawaii. (Hey, a girl can dream!)

It’s just an idea, of which I have many. But for now, I just enjoy testing (and eating) a crapload of ice cream.

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If you’re looking for a sweet, filling treat for the last weeks of spring, this is a great choice for those who like ice cream AND cheesecake. It will also be great later in the summer, once blueberry season finally comes. Think about how delicious it will be with fresh, overly-ripe berries…yum…

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Ready to get ice-cream making? I hope so! Let’s get started.

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First, soak 1 1/2 cups of raw cashews in a water bath overnight. Come morning, strain them and give them a quick rinse under cold water.

Combine them in the blender with 2 cups of full-fat coconut milk, the juice of 2 lemons (about 1/4 cup), 1/2 cup + 2 tablespoons of maple syrup or coconut nectar (or honey if not vegan), 1/3 cup of melted coconut oil, 2 heaping tablespoons of arrowroot powder, 2 1/2 tablespoons of vanilla extract, and 1/2 teaspoon of salt.

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Blend on high until nice and creamy, then transfer to a small saucepan.

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Whisking vigorously over medium-low heat, bring the “ice cream” mixture to a bubble. Once you see little bubbles float to the surface, turn the heat down to low and whisk until thickened, about 4 more minutes.

Remove from the heat and press through a fine-mesh strainer to remove any clumps. Put in the fridge to cool down for at least 4 hours, longer if you have the time.

Next, make the blueberry sauce.

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Today, I decided to use a 10-ounce bag of wild blueberries because they’re adorable and packed with flavor. You can also use regular blueberries, too, and if they are frozen, you should thaw them at room temperature for at least 30 minutes before making the sauce.

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In a small saucepan, combine the blueberries and the liquid that accumulated while they were thawing (or 1/4 cup of water) with 2 tablespoons of unrefined cane sugar or coconut sugar, a small squeeze of lemon juice, 1 tablespoon of arrowroot powder, a pinch of cinnamon, and a pinch of salt. Use a spoon to break up the bigger berries and bring to a boil.

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Reduce the heat to low and cook until thickened, about 10 minutes longer. Transfer to a bowl and pop in the fridge for at least 4 hours.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

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In the bowl of a food processor, combine 1 cup of blanched, slivered almonds with 2 tablespoons of coconut oil, 1 tablespoon of maple syrup, a pinch of cinnamon, and a pinch of salt. Pulse to combine, then transfer to the prepared baking sheet.

Squish the “dough” into a large, flat disk using wet hands and gentle pressure. Bake until the edges turn golden brown, about 10 to 12 minutes, and be careful not to burn!

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Using your hands, crumble the giant cookie into tiny little pieces. Let sit on the counter to cool until you are ready to make the ice cream.

When all of the ingredients are cooled. pour the ice cream base (NOT the blueberries) into the ice cream maker. Follow your manufacturer’s instructions for how long to churn; for me, it took about 15 minutes. During the last five minutes of churning, pour in one half of the blueberry mixture, followed by the majority of the cookie crumbs when two minutes remain.

Scoop out the ice cream into a large glass dish and swirl the remaining blueberry sauce on the top. Add the remaining cookie crumbles, too!

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Freeze until solid, about 4 hours, and transfer to the fridge for 1 hour before you’d like to serve. (Because of the lemon juice and the water from the blueberries, this ice cream is a bit prone to iciness–putting it in the fridge to “warm up” helps with thawing!)

Enjoy all of that fruity, toasty, tart goodness…

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What is your favorite berry? Leave me a comment here or on Facebook and let me know!


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Open-Face Strawberry Tartelette

October 26, 2013 Print this page

It’s like a tarte tatin…but with strawberries! Yummy!

Ingredients

Prep Time 30 min
Cooking Time 40 min
Total Time 1 hr 10 min
Yield 1 large tartelette (about 8 servings)

FOR THE DOUGH:

1 cup of tapioca flour

1/4 cup of coconut flour

A pinch of salt

6 tablespoons of cold ghee (can be substituted with butter or palm shortening)

1 egg, beaten

2 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

FOR THE FILLING:

1 pint of fresh strawberries

2 tablespoons of ghee (can be substituted with butter or coconut oil)

3 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)

1 tablespoon of all-fruit strawberry jam

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Dust it lightly with tapioca flour and set aside.

FOR THE DOUGH:

Whisk together the tapioca flour, coconut flour, and salt in a large bowl until well-combined.

With your fingers, break up the cold ghee 1/2 teaspoon-sized drops. Squeeze and pinch the ghee into the dry ingredients until the texture of a chunky sand—it should hold together but crumble slightly when you pick it up.

Using a spatula, stir in the egg and the raw coconut nectar. Roll the dough up into a ball, cover it in plastic wrap, and refrigerate until cool to the touch but not solid as a brick, about 15 to 30 minutes.

FOR THE FILLING:

Slice up a pint of fresh strawberries and set aside in a medium-sized bowl.

In a small saucepan, whisk together the ghee, raw coconut nectar, and all-fruit strawberry jam over medium-low heat until it begins to boil. Reduce to a simmer and let cook until syrupy, about 5 to 7 minutes.

Pour this mixture over the strawberries and stir to combine.

TO ASSEMBLE:

Remove the dough from the fridge and take off the plastic wrap. Place it on the prepared baking sheet and roll it into a 9” by 12” rectangular oval. If you get a little rip, press it back together; it you get a huge rip, squish it back together and start over.

Scoop 2/3 of the strawberry mixture into the center of the dough, leaving about an inch all around. Gently fold the edges on top of the strawberries and brush the crust with some of the remaining strawberry mixture’s syrup.

Bake until golden brown and firm to the touch, about 35 minutes. Let cool on the sheet for at least 15 minutes, then transfer to a cutting board for serving.

Top with some coconut cream with some of the leftover strawberries stirred in.


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Open-Face Strawberry Tartelette (gluten-free, casein-free, nut-free, paleo)

June 10, 2013 Print this page

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I used to not like pie. Well, I liked the crust, but not the filling inside. It was always too soupy, too sweet, or too mushy, and why wouldn’t I eat the flaky, crunchy base instead?

Nowadays, I like pie fillings particularly more, but the crust is still my favorite part. I had a strange yet powerful craving for strawberries a few days ago, and ultimately wound up making this tartelette to satisfy it.

Inspired by the open-face apple pie in Primal Cravings, this tasty dessert  uses a combination of tapioca and coconut flours in the dough, so you don’t have to worry about spending $40+ on fancy blanched almond flour. If you have inflammatory issues and/or are allergic to nuts, this crust is a perfect solution.

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To ZipList this recipe, click here.

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Dust it lightly with tapioca flour and set aside.

To make the tartelette dough, whisk together 1 cup of tapioca flour, 1/4 cup of coconut flour, and a pinch of salt in a large bowl until well-combined. Yes, tapioca flour has more carbohydrates than widely-used nut flours, but it’s much less calorie-dense and not as prone to oxidization. Unfortunately, folks, there’s no “perfect” flour. Treats are treats. 

With your fingers, break up 6 tablespoons of cold ghee (I stuck mine in the fridge for about 2 hours) into 1/2 teaspoon-sized drops. Squeeze and pinch the ghee into the dry ingredients until the texture of a chunky sand—it should hold together but crumble slightly when you pick it up.

Using a spatula, stir in 1 egg, beaten, and 2 tablespoons of raw coconut nectar OR raw honey OR maple syrup. (I used coconut nectar, my current favorite sweetener.)

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Roll the dough up into a ball, cover it in plastic wrap, and refrigerate until cool to the touch but not solid as a brick, about 15 to 30 minutes.

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While the dough chills, slice up a pint of fresh strawberries and set aside in a medium-sized bowl.

In a small saucepan, whisk together 2 tablespoons of ghee, 3 tablespoons of raw coconut nectar OR raw honey OR maple syrup, and 1 tablespoon of all-fruit strawberry jam over medium-low heat until it begins to boil. Reduce to a simmer and let cook until syrupy, about 5 to 7 minutes.

Pour this mixture over the strawberries and stir to combine.

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Remove the dough from the fridge and take off the plastic wrap. Place it on the prepared baking sheet and roll it into a 9” by 12” rectangular oval. If you get a little rip, press it back together; it you get a huge rip, squish it back together and start over.

Scoop 2/3 of the strawberry mixture into the center of the dough, leaving about an inch all around. Gently fold the edges on top of the strawberries and brush the crust with some of the remaining strawberry mixture’s syrup.

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Bake until golden brown and firm to the touch, about 35 minutes. Let cool on the sheet for at least 15 minutes, then transfer to a cutting board for serving.

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While the tartelette cools, make a jam with the remaining filling. It’s very simple: pour the remaining strawberries and syrup into a small saucepan over medium heat, bring to a boil, then reduce the heat to low and cook down until thickened, about 15 to 20 minutes. 

You could eat this tartelette plain with a little of the jam…or, you could make a strawberry-coconut cream to go on top! 

The day before you want to make the tartelette, stick a can of coconut milk in the fridge so the cream will separate from the watery stuff at the bottom. DO NOT SKIP THIS STEP!

30 minutes prior to serving dessert, put a bowl and either electric beaters or the whisk attachment on a mixer in the freezer to chill out. 

Open the can of coconut milk from the bottom and pour off the clear liquid. Take the bowl and beaters/whisk attachment out of the freezer and scoop out the coconut cream. Beat on high (for me, about setting 8) until light and fluffy, about 6 to 7 minutes. If you’d like, you can stir in some or all of the strawberry jam when it’s done.

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What is your favorite thing to do with strawberries? Leave me a comment on Facebook and let me know!


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