Maria Rickert Hong November 2, 2018

Vegan Coconut Milk Frosting

This vegan coconut milk frosting takes a bit more time to make but is well worth the effort. It’s one of my favorites!

Serves: 16

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients

14oz homemade coconut milk
2 teaspoons agar powder
2 pinches sea salt
1/2 cup maple syrup
1/2 cup unsweetened, shredded coconut
2 tablespoons cashew butter

Directions

Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too “bloopy” (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.

Filed Under: DESSERTS, RECIPES

Maria Rickert Hong November 2, 2018

Honey Yogurt Frosting

You can use this honey yogurt frosting as an easy GAPS/SCD-legal frosting for cakes and cupcakes. You could even serve it on its own.

Serves: 16

Prep time: 10 minutes

Ingredients

2 cups homemade yogurt (drained; measurement is of drained yogurt)
1/2 cup raw, local honey
2 teaspoons ground vanilla

Directions

Combine ingredients in a mixing bowl and beat until fluffy. Spread on cooled cake.

Ingredients

1 cup full-fat coconut milk
3 tablespoons chia seeds
1/2 teaspoon vanilla bean powder

Directions

Combine all ingredients in a lidded jar. Shake a few times. Refrigerate for at least 30 minutes. Top with your favorite fruit!

Ingredients

1/3 cup ghee or coconut oil (melted)
6 large pasture-raised eggs
1 cup palm sugar, coconut sugar, succanat or rapidura
1/2 cup cocoa powder (sifted)
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup coconut flour (sifted)

Directions

Preheat oven to 350F. Grease an 8″ x 8″ baking dish.

Whisk cocoa powder, coconut flour, salt and sugar together. Blend in coconut oil.

Whisk eggs and vanilla together. Mix with dry ingredients.

Pour batter into baking dish and bake for 30-35 minutes until a toothpick inserted comes out clean.

Ingredients

For the crust:

1-1/2 cup almond flour
3/4 cups whole pecans (soaked overnight, rinsed, drained and dehydrated)
1 tablespoon coconut oil
2 tablespoons raw, local honey
1 large pasture-raised egg
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon (I prefer Celyon cinnamon)
1/4 teaspoon ground ginger

For the filling:

1 medium pie pumpkin
1/2 cup almond milk or coconut milk
3 large pasture-raised eggs
1 large pasture-raised egg yolk
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon lemon zest
1/2 cup raw, local honey

Directions

For the crust:

Add the pecans to a food processor and process until they have turned into a coarse flour. Add the rest of the crust ingredients and process for 15 seconds, until a dough forms.

Press the dough into a pie plate, spreading it up the sides and covering the bottom. Price a few shallow holes in the crust with a fork to keep it from bubbling when baking.

Bake the crust at 325F for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.

For the filling:

Cut pumpkin in half; scoop out seeds. Place halves in a steamer basket and steam on the stove over for 20-30 minutes, or until soft. Scoop out filling.

Put 2c. of pumpkin filling into a medium bowl; freeze the rest for later use. Whisk remaining ingredients together with filling. Pour the filling into frozen pie crust.

Bake at 350F for 35 minutes or until the custard has set but is still slightly jiggly in the center. Remove from oven and refrigerate until chilled.

Ingredients

2 cups almond meal
pinch sea salt
1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
1/2 teaspoon cardamom
1/4 cup coconut oil (melted)
1/4 cup raw, local honey
1 tablespoon vanilla extract

Filling:

1/2 cup apple juice (freshly juiced, if possible)
1/2 large lemon (freshly squeezed)
2 teaspoons grass-fed gelatin
1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
1/2 teaspoon ground nutmeg (freshly grated, if possible)
3 large apples
2 large pears

Directions

Preheat oven to 350F.

Whisk together apple juice, lemon juice, gelatin and filling spices in a medium-sized bowl.

Peel, core and slice apples and pears to 1/4″ thick. Add them to juice mixture. Stir to coat. Transfer to an oiled 9″ pie pan.

Combine almond meal, salt and spices in a medium bowl.

In a separate bowl, whisk together coconut oil, honey and vanilla. Pour into bowl of dry topping ingredients. Using your hands or a spoon, mix together until a coarse dough forms. Mixture will be crumbly. Crumble mixture on top of the apples and pears in the baking dish.

Cover the top of dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown. Let cool 15-20 minutes before serving.

Ingredients

2 large ripe avocados
2 tablespoons coconut oil
1/3 cup raw, local honey
3 large dates (soaked in warm water for 15 minutes, chopped)
1/2 cup cacao powder
2 teaspoons vanilla extract
1/2-1 cup non-dairy milk

Directions

Add ingredients to a food processor or blender in the following order: oil, dates, honey, vanilla, half the non-dairy milk, avocados, cocoa powder.

Blend until smooth, 2-3 minutes. Add additional non-dairy milk until the pudding is the consistency you want. A little on the thin side is best since it will thicken in the refrigerator. Refrigerate.

Top with your favorite toppings: nuts, raspberries, mint leaves, sliced banana, shredded coconut.

Ingredients

Frosting:

14oz coconut milk
2 teaspoons agar powder
2 pinches sea salt
1/2 cup maple syrup
1 tablespoon vanilla extract
1/2 cup unsweetened, shredded coconut
2 tablespoons cashew butter

Cake:

3/4 cups sorghum flour
3/4 cups tapioca starch
1/2 cup cocoa powder (sifted)
1 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1-1/2 cup almond milk
1/2 teaspoon raw apple cider vinegar
1/4 cup flax eggs ((1 tablespoon ground flax seeds mixed with 3 tablespoons water))
1/4 cup coconut oil (melted + more for greasing pan)
1 tablespoon vanilla extract

Directions

Frosting:

Prepare the frosting first: Combine the coconut milk and agar in a small saucepan. Allow to sit for 10 minutes. Place on stove over medium-high heat, whisk continuously until agar is completely dissolved, about 15 minutes. You may have to lower the heat if mixture gets too “bloopy” (big bubbles). Once dissolved, whisk in salt, maple syrup, vanilla and shredded coconut and season to taste. Place in freezer for 20 minutes. Once firm, break into pieces and process with cashew butter until smooth. Refrigerate until needed.

Cake:

Grease 8″ cake pan with coconut oil. Preheat oven to 350F.

Place the sorghum flour, tapioca starch, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and sea salt in a medium bowl. Whisk well to combine.

Mix the almond milk, cider vinegar, flax eggs, melted coconut oil and vanilla extract in a separate, smaller bowl.

Add the wet ingredients to the dry ingredients. Whisk together all ingredients until thoroughly combined and the batter is smooth and thick.

Pour batter into cake pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.

Allow cake to cool, frost the cake, serve and enjoy!

Ingredients

2 cups nuts of choice (soaked overnight, dehydrated and chopped)
1/4 teaspoon sea salt
2 tablespoons coconut oil (melted)
1 large pasture-raised egg

Directions

Preheat oven to 350F.

Place flour and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball.

Press dough into a 9-inch pie plate. Bake for 8-12 minutes.

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For the crust:

For the filling:

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For the crust:

For the filling:

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Filling:

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Frosting:

Cake:

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Frosting:

Cake:

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