Posts Tagged ‘raspberry’

Coconut Cream & Fresh Fruit Pie (Gluten & Dairy Free)

Its definitely summer weather now…. and we’re up to 106 this weekend! Yikes! It all started with the 4th of July…at least we got some great family time in, went to the beach, the zoo and got some shopping in too! This pie was a result of the holiday weekend as well! And I have to say, it is amaaaazing! I made it with raspberries this time, but I’m going to do peaches next, then strawberries, and blackberries, etc as the fruit gets ripe! You could probably do it with any kind of fresh fruit or even a mixture. Make sure your fruit is ripe, so that each bite is nice and sweet and juicy! You can also make your own crust if you want, but one of the local stores had pre-made gluten free graham cracker crusts which is super tasty! S0, I’m off to the store soon to stock up! They are way better than I could make and who has time to make a pie crust?! I barely had time to make a stinkin pie! LOL, it was well worth it tho! I might try it with my yummy oatmeal crust too. The coconut cream layer is delicious and you can use up the rest of the whip cream on the top if you want, or use it all on the bottom with a  thicker layer, you cant really mess this pie up! Its the perfect mixture of crunchy crust,  creamy coconut whip cream, and sweet, juicy fresh fruit! Stay cool….and take the opportunity to play around with it….most of all though, enjoy! 🙂

Coconut Cream & Fresh Fruit Pie (Printable Version)IMG_5157

Ingredients:
1 premade 9-inch GF graham cracker crust
2 pints (2 lbs) fresh fruit (berries, peaches, etc)
3/4 cup sugar
2 tbsp cornstarch
1/3 cup water
1 tsp vanilla extract (opt.)
Coconut whipped cream (see recipe below)

Directions:
Wash the fruit. Mash 1 & 1/2 cups to make approximately 1 cup puree.
Combine mashed fruit with sugar, cornstarch and water in a medium saucepan and whisk to combine. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 1 minute, then remove from heat, add in the vanilla extract if desired and stir the mixture for about 5 minutes to cool it down.
Meanwhile, make your coconut whipped cream following the recipe below and prepare the fruit as needed.
Spread a layer of the coconut whip cream on the bottom of the pie shell and then arrange the fruit evenly on top. Pour the sauce evenly over the sliced fruit. Refrigerate for at least 2 hours, or until ready to serve. Top with leftover whipped coconut cream.

Coconut Whipped Cream

Ingredients:
One 15-ounce can full-fat coconut milk
1 tablespoon sugar or more to taste
1 teaspoon vanilla or more to taste

Directions:
Place the can of coconut milk in the refrigerator and leave it there until well-chilled or overnight. Open the can of coconut milk. Scoop out the firm layer of coconut cream that has solidified at the top of the can. Stop as soon as you reach the water at the bottom of the can; don’t include anything but the solid cream.
Place the cream in the bowl of a stand mixer, or a large bowl. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla.

Oatmeal Raspberry Chocolate Chip Scones (Gluten & Dairy Free)

Ahhh….Saturday morning! I’m not quite so rushed as I am during the week… so I thought I’d take some time this morning and try out a new recipe. I DO have to work today though, so this will be a great way to start my day! And…. I’ll have something to snack on while I’m at work! Its been a long, stressful week…. but at least I had something to cheer me up!! We got the rest of our cabinets last nite so….. we can finally finish the kitchen! 3 months is a LONG time without a kitchen! LOL  Once its done, I’ll get some photos up, but for now…. I’ll just share this amazing recipe. These scones are pretty easy to make…..and oh they are worth it!! I couldn’t believe how tasty they were! I love the combo of raspberry and chocolate, and they compliment each other well! These are light and moist, not your typical super dry scone! The oats give it something extra too (and doesn’t make you feel so guilty eating them!) LOL. Anyways….give these a try and enjoy! 🙂

Oatmeal Raspberry Chocolate Chip Scones (Printable Version)

Ingredients:
1 egg
1/2 cup almond milk
1 2/3 cups GF flour

1 tsp xanthan gum
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of nutmeg
10 tablespoons cold non-dairy butter
3/4 cup fresh raspberries
1/3 cup chocolate chips

Directions:
1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
2. Whisk together the egg and milk and set aside.
3. In a large bowl, whisk together the flour, gum, oats, sugar, baking powder, baking soda, salt and nutmeg. Cut in the butter with a pastry blender until crumbly. Pour the egg and milk mixture into the dry ingredients and mix until just combined.
4. Gently fold in the raspberries and chocolate chips.
5. Divide dough into 9 even portions and place on baking sheet.

6. Sprinkle with sugar.
7. Bake for 20 minutes or until golden brown.

Peach Berry Crisp (Gluten-free & Dairy-free)

Its finally starting to heat up and actually feel like summer here! The heat reminded me that oh yeah, I have raspberries to pick! And oh my goodness did I ever! I spent 2 hours the other evening picking them and this is what i ended up with! This is the huge colander too! There’s still more to pick, but it was getting late and i was getting eaten alive by bugs! I didn’t realize how late it was so I decided to forgo dinner and head straight for dessert! There were 2 reasons behind that…my sweet tooth, and the sweet scent of fresh raspberries! I had a couple peaches to use up as well, so why not bake a warm, delicious fruit filled, oat topped peach berry crisp! You can mix it up and use whatever berry mix you want, but I love the peach raspberry combo so I stuck with that this time. When blackberries and blueberries get here I’ll throw em in the mix too! This crisp is soooo yummy! It doesn’t even need ice cream, altho if you can have it, I’d say go for it! I just didn’t want the coconut ice cream overpowering the fruit flavor! This obviously means I’ll have plenty more raspberry recipes coming up! Well…..once I get my kitchen done! Which reminds me… I have walls and a floor a ceiling now! YAY! this weekend we’ll get the walls & ceiling primed, textured and painted, and the floor epoxied. I’m super excited for next week too! We get the 4th off which means an extra day of kitchen work! We get to pick up our cabinets on Tuesday so Wednesday we’ll get those installed and hopefully start on the granite countertops! Its all starting to come together and I am STOKED!!! The only bad thing is we had to move the oven out of the kitchen to do the floors and walls so no cooking this weekend unless we can get it all done today!! Good thing its still early! I guess i better go get started! Wish us luck! LOL I have a feelin we’re gonna need it! Anyhow, on to the goods! Enjoy! 🙂

Peach Berry Crisp (Printable Version)

Fruit Ingredients:

2 med peaches, peeled, chopped

1 cup mixed berries

1  tablespoon cornstarch

2 tablespoons brown sugar

Dash of cinnamon

1 teaspoon lemon juice

Mix and place in greased 1 1/2 qrt baking dish

Topping Ingredients:

1 cup GF rolled oats

3/4 cup gluten free flour

1/2 tsp xanthan gum

1/4 cup brown sugar

1/2 teaspoon cinnamon

a pinch salt

1/4 cup non-dairy butter

Combine dry ingredients in a medium bowl. Cut in the butter.  Place the crumble mixture on top of the fruit. Bake at 350 for 30-35 minutes.

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