Saturday, April 7, 2012

Kid and Adult Approved Super Healthy Desserts for Your Brunch Table

Now what would a holiday brunch table be without a dessert or two . . .  So I went out in search for the best Real Food, Gluten Free and totally YUMMY recipes for you!

Here are my picks - a delicious carrot cake from Hail Merry - so you know it's raw, vegan GF and delicious - and the cutest homemade, sugar free, macaroon chicks that I adapted from Chocolate Covered Katie - surprise this time there's no chocolate!

Coconut Cookie Easter Chicks

Baby Chick Macaroons
I adapted the recipe for these delicious little chicks from Chocolate Covered Katie to make them Gluten-Free, Dairy-Free and Sugar-Free!  Thanks to Katie for the idea and the basic recipe
Yield - 12-14 cookies

1 1/4 cups shredded, unsweetened coconut
5 teaspoons coconut or almond flour
1/2 cup Thai Kichen Organic coconut milk – mostly the very thick part
2 tablespoons coconut butter
5 – 6 pitted dates
10 drops liquid stevia
3/4 tsp pure vanilla extract
pinch of sea salt

Preheat oven to 325 degrees.

In the working bowl of your food processor, add dates and coconut butter.  Process until smooth.  Add remaining ingredients and process until well combined.    

Line a cookie sheet with parchment paper.  Remove blade.  Scoop into balls with a small ice cream scoop or a melon baller, firmly pack the dough (I left mine slightly rounded), then release on to the sheet.  If necessary smooth tops a bit.

Bake 8-10 minutes or just until they are set and the coconut turns very light golden brown.  Cool on the tray until they can be handled easily.  

To decorate your chicks you can simply get creative with whatever ingredients you have on hand.  In the photo, Katy used pecans for the feet, an almond for the beak, cacao nibs for eyes, and goji berries for the comb.

Serve on a coconut dusted serving tray or place into individual cellophane bags tied with a pretty ribbon.

Now if you're short on time or more of a carrot cake fan, but are going grain and sugar free, then this is the one for you . . .

Raw, Vegan & Gluten-Free Dessert Recipes: A Carrot Cake Even Peter Rabbit Can Love with Creamy Lemon Frosting

Holidays can be stressful, especially meal planning. What do you serve that everyone can eat and love including your vegan daughter and her boyfriend from Boulder, the favorite aunt on a gluten-free diet, your diabetic parents, the self proclaimed “foodie” brother-in-law always on the hunt for the next great find, and of course your Paleo husband? Then there is you- seeking to live a healthier lifestyle without giving up all the sweet things in life, like dessert!
This raw, vegan and gluten-free carrot cake satisfies all- including the foodie! Made from only raw plant based ingredients and as organic as you want, this gluten-free cake is moist, delicious and flavorful with hints of cinnamon, nutmeg and ginger. Plus this raw dessert is chock filled with antioxidants, heart healthy fats and anti-inflammatory compounds, nutritious enough to make Peter Rabbit proud! Adapted from Sarah Waldman Wellness ( Serve with pride and peace of mind.

Raw, Vegan & Gluten-Free Carrot Cake
2 cups shredded organic carrots
1/2 cup dates (about 6 dates)
1/2 cup walnuts
1/3 cup dried apricots
1/2 cup unsweetened shredded coconut
1/4 cup raisins
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon vanilla extract
1 teaspoon orange zest
1. Grate the carrot in a food processor fitted with the grater attachment.  Transfer to a large mixing bowl and set aside.
2. In the food processor, now fitted with the blade attachment, blend the dates, walnuts, apricots, and raisins until combined but not a paste (see photo).

3. Add the shredded coconut, spices and carrots. Pulse then blend until the mixture comes together and holds its shape.
4. Using a 1/8-cup ice cream scoop, measure out into balls and then flatten. Frost each cake with a heaping tablespoon of cashew frosting. Chill for 30-60 minutes and serve.
RAW Creamy Lemon Frosting
¾ cup cashews (soaked for 1 hour & drained)
¾ cup macadamia nuts
½ cup coconut milk
½ cup maple syrup
1 teaspoon fresh lemon zest
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup coconut oil, melted
1. In blender mix all ingredients except coconut oil, until smooth oil.
2. Add coconut oil and continue to blend until creamy. Chill for 30 minutes in refrigerator or until firm and spreadable.
3. Use as frosting for cakes and cupcakes.

I do hope that you enjoy these recipes and that you have a wonderful holiday weekend!

Dr. P

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