November 5, 2024

Raspberry-Lemon Cookie Cups (paleo, dairy-free, gluten-free)

June 9, 2015 by

We recently celebrated the birthday of one of my favorite people in the whole world—my daughter, Kassia!  She continually inspires me with her healthy eating lifestyle.  She endeavors to feed her loved ones (and the rest of us!) with the best quality foods she can find.  So I wanted to {attempt} to do likewise for her.  This healthy but-oh-so-yummy dessert is one that she had mentioned looked good* …and it was!

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These cookie cups are raw…but could also be baked if you prefer.  They have no refined sugar in them, nor any dairy, and are also gluten-free.  They fit perfectly into a paleo-style eating plan, too!  And they are vegan!   They are very delicate, though…so keep the shells refrigerated ’til just ready to serve them.  Then pipe (or scoop) the delicious filling into them, top with a lucious fresh raspberry…and serve.

So, next time you find yourself needing to find the perfect dessert that meets the dietary needs & wants of your guests…try this!  We thoroughly enjoyed them.  Hope you do, too!

Lemon-Raspberry Cookie Cups

raspberry

ingredients:

2 lemons, zested and juiced (you will need the zest from both along with 1 tablespoon of juice)

cookie cups:
1 cup almond flour
1/2 cup coconut flour
2 tablespoons 100% maple syrup
2 tablespoons coconut oil, room temperature
2 teaspoons pure vanilla extract
1 tablespoon lemon juice
1/2 of the lemon zest
pinch of salt

raspberry filling:
2 ounces freeze-dried raspberries
1 can (14 ounce) coconut cream, full fat variety
1 teaspoon sweetener of choice (I used maple syrup)
1/2 teaspoon pure vanilla extract
12 perfectly ripe raspberries

directions:

cookie cups:

  • line a standard size (12)  muffin tin with plastic wrap (this is a little tricky and will shift around a bit; that is expected
  • zest and juice the lemons; set aside
  • place all of the ingredients for the cookie cups in your  food processor.
  • pulse ’til well-blended and the mixture starts to come together
  • use a 1-1/2 inch or 2 inch cookie scoop (about 2 tablespoon size) and  divide the mixture up into the lined muffin tin
  • gently press mixture into each cup along the bottom and about halfway up the sides. I used my ‘barely damp’ fingers to do this
  • chill the cookie crust cups in the refrigerator for at least 6 hours (or even overnight)

raspberry filling:

  •  pulse the freeze dried raspberries in your food processor ’til finely ground (you will have a powder); set aside
  • remove the can of coconut cream from refrigerator and drain off any liquid…but not the cream! then scoop out all the thick coconut cream into the bowl of your stand mixer.
  • using the whisk attachment, whisk for about 30 seconds; then add in the sweetener and vanilla. continue to whisk until fluffy (about a minute)
  • (with mixer OFF) slowly add in the raspberry powder using a sifter or small sieve.  you can discard the dried raspberry seeds that remain in the sieve…or add ’em
  • start up mixer again, on medium speed, and whisk ’til well blended and fluffy
  • gently remove cookie cups from muffin tin, using the plastic wrap to lift them.  place on serving dish and pipe or scoop the raspberry filling into each, dividing equally among the 12 cups.  top each with one perfect raspberry and a pinch of the leftover lemon zest
  • (for best texture) serve immediately

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

* I used this recipe as my guideline and made adaptations.

 

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Peach-Raspberry Crumble

September 1, 2014 by

If you can get your hands on some late-season peaches…you really should try this recipe (or your version of it)! And I strongly suggest serving it to your loved ones warm with a scoop of vanilla ice cream…doesn’t have to be a huge scoop even! This is one of those sweet treats that is warm and cold, crunchy and mushy, sweet and not-so-sweet. I, myself am not a huge dessert eater. But this? …just delicious! Perfect for the last weekend of August.

This dish fits well into our healthy but oh-so-yummy POV since there is little added sugar, has a good amount of whole grains and nuts, full of fresh fruits, AND…a little bowl is very satisfying! Now it does have a fair amount of butter in it (about 1 tablespoon per average portion)…but I haven’t figured out how to reduce it without changing the quality of the crumbly goodness. I prepared this recipe using gluten free flour and coconut sugar…but this would come out just as well using traditional all-purpose flour and white/brown sugar; it is up to you. Enjoy (I hope you can find some gorgeous peaches!)!

Peach – Raspberry Crumble

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ingredients:
1+1/2 pounds ripe (yet firm) peaches
12 ounce package red raspberries
1 tablespoon coconut sugar
2 tablespoons ginger jam (or peach, apricot)
1 tablespoon lemon juice (fresh, if possible)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg (freshly ground, if possible)

6 tablespoons cold UNsalted butter
3/4 cup gluten-free oats
3/4 cup gluten free all-purpose flour blend
1 teaspoon lemon zest, finely grated
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/8 teaspoon xanthan gum (**only if using gluten-free flour)
3-4 tablespoons sliced almonds

directions:

  • cut the cold butter into a small dice; return to refrigerator ‘til ready to use
  • preheat oven to 375
  • butter a 1+1/2 quart ceramic or glass baking dish
  • pit and slice the peaches (for a softer texture, cut a bit smaller)
  • put fruit into a large bowl, and add next 5 ingredients; stir gently together; set aside to get the juices flowing
  • in a separate bowl, whisk together the rest of the ingredients EXCEPT for the butter, and almonds
  • then add the cold butter to the flour-y mixture; toss to coat the butter w/flour. then use your fingertips to ‘cut’ the butter and flour mixture together ‘til the mixture is crumbly and looks like coarse meal
  • stir in the almonds
  • now pour the fruit and juice into the prepared baking dish
  • scatter the oat-flour crumbly mixture over the top of the fruit
  • place the baking dish onto a sheet pan (just in case the juiciness bubble over the sides!)
  • place in oven and bake for 35-45 minutes ‘til juices begin to bubble around the edges and the crumbs are beginning to brown (should they start to brown too early, just lay a piece of aluminum foil over the top)
  • remove from oven, and let set for 5 minutes (just enough time to grab some bowls, spoons, AND the ice cream)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Clafouti (Nectarine-Raspberry Fruit Bake)

August 26, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We are continuing our series of summer recipes featuring in-season produce. Our featured ingredient this week is nectarines—so good for you!   And our recipe is for a yummy baked dessert which includes nectarines AND raspberries.   This is a classic French dessert (think ala Julia Child) with the fancy French name Clafouti (cla-foo-tea).   Clafouti is a delicious sort-of-cake, sort-of-custard, very light, perfect for summer dessert (but oh-so-simple).   As typical I have made it gluten free (dairy free, too) but it can also be made with traditional all-purpose flour.  You can make clafouti with practically any type of ripe, juicy fruit.  In the past, we have enjoyed pear, cherry, and blueberry variations.   You might remember a few weeks ago we had a recipe for Fruit Crisp.  These two recipes both feature yummy, ripe, juicy, seasonal fruits but differ in their texture.  The Crisp is just that…a crispy, oatmeal-based topping for the fruit; while this Bake (clafouti) is more tender and delicate.  *** I’d love to know which presentation your family enjoys most!

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Nectarine-Raspberry Clafouti (Fruit Bake)

Ingredients:
1 tablespoon coconut oil (or butter)  2013-08-23 10.06.49
3 large ripe nectarines
1 (6 ounce) container raspberries
3/4 cup gluten free all-purpose flour
1 teaspoon baking powder
pinch of salt
3 tablespoons agave nectar
2 large eggs
1 cup almond milk
1 teaspoon almond extract

Directions:

  • Preheat oven to 400.
  • Grease a 1+1/2 – 2 quart ceramic baking dish with a small amount of coconut oil (or butter).
  • Pit the nectarines and then roughly chop.
  • In a blender container, mix all ingredients except for the fruit ‘til smooth and foamy, just a minute or so.
  • Pour about 1/4″ of batter into the baking dish. Place in oven ‘til batter looks slightly set (about 2 minutes).  Remove from oven.
  • Add chopped nectarines on top and pour in the balance of the batter;  scatter the raspberries on top, pushing them down gently into the batter with your finger.
  • Put baking dish back into oven; REDUCE HEAT to 350,  and bake for 45 minutes.
  • The clafouti is done when it has puffed and lightly browned; check by using a thin knife inserted into the center that comes out clean.
  • Set aside to cool slightly.  Can be eaten warm or cold.    Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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