Showing posts with label dairy free. Show all posts
Showing posts with label dairy free. Show all posts

Wednesday, November 30, 2016

Maple Bourbon Chocolate Ganache Tart with Salted Hazelnut Crust, Vegan, Paleo, and Gluten-Free

This may be one of the best desserts I have ever made. It is complex and perfectly balanced with a salted hazelnut crust and a creamy maple, bourbon chocolate ganache filling.

The crust has a similar texture to graham cracker crusts and the filling is richly dense while remaining easily sliceable. The tart is naturally gluten-free, dairy-free, vegan, and paleo.

I recommend it for an adults-only crowd, or reduce or omit the alcohol for younger palates. My kids enjoyed a few bites before announcing that there was something strange about it. I admitted to possibly adding a splash of bourbon. Possibly.

“It was on the shelf,” I said. “It was calling me.” 

“You should have resisted the temptation,” Brad said, pushing his pie away. “See how well it worked out for Adam and Eve?”

Good point. 

Rich helped himself to the rest of Brad’s pie.

In my defense, bourbon has as much alcohol as vanilla extract does. Actually, vanilla extract is bourbon, primarily. So, if you put vanilla in your desserts, why not bourbon? I rest my case. In any case, more pie for me.  

Make sure to use a good quality unsweetened chocolate. I prefer Guittard Unsweetened Chocolate Gourmet Baking Bars because they are Certified Fair Trade and has a deep chocolate flavor with floral and spice notes. 

Maple Bourbon Chocolate Ganache Tart with Salted Hazelnut Crust

Serves 12

For the crust:

2 cups (about 200 grams) ground hazelnuts
1 tablespoon coconut palm sugar or brown sugar
1 teaspoon sea salt
2 tablespoons palm shortening or vegan butter, melted

For the filling:

¾ cup coconut cream, divided
½ cup maple syrup
1 tablespoon vanilla extract, divided
Pinch sea salt
6 ounces 100% cacao chocolate, such as Guittard, roughly chopped
3 tablespoons bourbon, optional  

To make the crust:

  1. Preheat the oven to 350F.
  2. In a small mixing bowl, combine the hazelnuts, sugar, and sea salt. Drizzle in the melted butter or shortening and vanilla extract. Stir to mix thoroughly.
  3. Press the mixture into a 9-inch tart pan with removable bottom. 
  4. Place the tart pan on a larger baking sheet and bake for 10 minutes. Cool on a cooling rack.

To make the filling:

  1. Bring ½ cup of the coconut cream, maple syrup, vanilla, sea salt, and bourbon to a simmer in a small sauce pan. Remove from the heat. 
  2. Stir in the chocolate with a spatula and then allow to rest for 5 minutes. Stir again until the chocolate is melted.
  3. Stir in the remaining ¼ cup of coconut cream to cool the mixture.
  4. Pour into the prepared tart shell and refrigerate until set, 2 to 3 hours.

Nutrition Information:
Hazelnut Bourbon Maple Chocolate Torte, 12 servings
Per slice: Calories 273, Fat 23, Protein 5, Carbohydrates 17 (Sugars 10), Fiber 4

Thursday, August 11, 2016

Loaded Sweet Potatoes with Barbecue Sauce

My newest book came out this week, The Microbiome Cookbook; 150 Delicious Recipes to Nourish Your Microbiome and Restore Your Gut Health. I am often asked what my favorite recipe is in each book I write, and this recipe for loaded sweet potatoes may be my favorite recipe of any book I've written. Think cowboy nachos without the cheese or corn chips. Seriously, I find a way to sneak some rendition of it onto my family's dinner menu nearly every week.

In The Microbiome Cookbook, the recipe calls for crumbled tempeh, which yields a gluten-free, vegetarian entree loaded with prebiotics, which give your gut bugs something to feast on, and probiotics to bolster the population of good bacteria.

I usually make it for Rich with tempeh. Personally, I prefer crumbled bacon, for a filling paleo entree. The smokiness of the bacon and barbecue sauce contrasted with the tangy coleslaw and caramelized sweet potatoes is addicting. I've also made it with other proteins, such as shredded chicken or spicy Italian sausage. It would also work with pan-seared tofu.

I will be chatting about The Microbiome Cookbook this weekend with Mimi Stoneburner on Body Talk Health show on K-Tip radio. It will stream live on Saturday, August 13, from 2 to 3PM Pacific. Or, you can catch it in the archives after it airs.

Until then, enjoy these recipes for Loaded Sweet Potatoes and Barbecue Sauce. Enjoy!

Loaded Sweet Potatoes with Barbecue Sauce
Serves 2 to 4
Prep time 15 minutes
Cook time 40 minutes

2 to 3 sweet potatoes, unpeeled
3 tablespoons olive oil, divided
Sea salt
One 8-ounce package tempeh
1 cup Barbecue Sauce (recipe follows) or store bought sauce
2 tablespoons mayonnaise
2 tablespoons lime juice
1 teaspoon ground cumin
4 cups shredded cabbage  

1.     Preheat the oven to 400°F.
1.     Slice the sweet potatoes lengthwise in ¼-inch-thick pieces. Place them on a sheet pan. Drizzle with 2 tablespoons of the oil and toss gently to coat. Season with salt. 

2.     Roast uncovered for 40 minutes, or until the bottoms are browned and the tops are shrunken.
3.     Meanwhile, heat the remaining tablespoon of oil in a large skillet. Crumble the tempeh and sauté over medium heat until browned, about 3 to 4 minutes. Add the barbecue sauce and cook until just heated through.
4.     In a separate mixing bowl, whisk together the mayonnaise, lime juice, and cumin. Add the cabbage and toss to coat thoroughly.
5.     To serve, place the sweet potatoes into individual serving bowls. Top with a generous scoop of the tempeh and then the cabbage. Serve immediately. 

Barbecue Sauce
Yields 2 cups
Prep time 5 minutes 
Cook time 25 minutes 

Although it’s certainly easier to reach for a bottle of commercially prepared barbecue sauce, most are loaded with sugar or high fructose corn syrup, neither of which is good for a healthy gut. Try this naturally sweetened low-sugar version instead. 

1 yellow onion, minced
1 tablespoon olive oil
Sea salt
2 garlic cloves, minced
One 15-ounce can tomato sauce
1 teaspoon Dijon mustard
2 fresh dates, pitted and diced
2 tablespoons apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon cayenne
Freshly ground pepper

1.     Cook the onion in a small sauce pan along with the olive oil and a pinch of sea salt until soft and nearly caramelized, about 15 minutes. Add the garlic and cook for another 30 seconds.
1.     Add all of the remaining ingredients and simmer uncovered for 10 minutes to allow all of the flavors to come together.
2.     Adjust seasoning. For a smooth consistency, use an immersion blender to puree until smooth. 

Thursday, August 13, 2015

Paleo Vegetarian Pot Pie

Chicken pot pie combines everything wonderful about fall and winter into one dish – thick and savory broth, moist dark meat chicken, and sweet peas and carrots enveloped in a buttery pastry. For my family, however, it combines all of the things we cannot or choose not to eat, wheat, dairy, and meat (Rich has been a vegetarian since before I met him). 

For years, I’ve looked at chicken pot pie longingly, wishing I could adapt it to all of our dietary preferences. I finally decided to tackle it an am so glad I did. Here’s what I learned:

First, individual serving dishes allow you to tailor each one to suit each person’s taste. Chicken for me and the kids. Freshly ground pepper for me and Rich. 

Second, the best thing about many meaty dishes is the sauce or other flavors you add to it. Chicken pot pie is no different. Capture the essence of the dish and it’s a win! 

This version is both paleo and can be vegetarian (simply leave out the chicken or replace it with diced mushrooms), which means it’s also dairy free (use palm shortening instead of butter) and gluten free.

Serves 4 

2 cups blanched almond flour
1 tablespoon tapioca starch
½ teaspoon sea salt
1 medium egg, whisked
1 tablespoon ice water
2 tablespoons butter or palm shortening 

1 cup vegetable broth
3 tablespoons tapioca starch
1 cup frozen peas, defrosted
3 carrots, sliced
1 large sweet potato, diced
1 small yellow onion, diced
2 cups shredded cooked chicken, optional
1 teaspoon minced fresh thyme
½ teaspoon sea salt 

1. Preheat the oven to 375F. Coat the interior of four 2-cup ramekins with butter or palm shortening. 

2. To make the pastry, combine the almond flour, tapioca starch, and salt in a food processor. Pulse a few times just to combine. Add the egg and ice water and process until thoroughly integrated. Add the butter or palm shortening and pulse a few times, allowing small bits to remain. 

3. Remove the dough, place on a sheet of parchment paper and top with a second sheet. Roll the dough out between the sheets. Fold the dough in thirds, as if folding a business letter, and roll out again. If it seems sticky, slide it onto a sheet pan and place in the freezer for 5 minutes. 

4. Turn a ramekin upside down on the pastry dough to trace a circle around it with a sharp knife. You will need to re-roll the dough for the final circle. Allow the pastry to rest in the refrigerator while you get on with the filling. 

5. Combine the tapioca starch and 3 tablespoons of the vegetable broth in a large bowl. Whisk in the remaining vegetable broth. Add the vegetables, thyme, and sea salt. If using chicken, add it now. Divide the mixture between the ramekins. 

6. If you have little ones, use two 6-ounce ramekins instead of one of the larger ones so each kiddo gets his or her own portion.

7. Top each ramekin with pastry and press the edges down to create a seal. Pierce the top with a sharp knife a few times to allow steam to escape. 

8. Place the ramekins on a sheet pan and bake for 40 minutes. Remove from the oven and allow to cool for 15 minutes before serving.
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