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#81 helpchicken

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Posted 22 June 2011 - 07:02 PM

Does anyone know a good recipe with no dairy and low sugar that would make a nice type of icing or cream that i could put on the chocolate cake in a cup? I tried it the other day, and it was a bit dry, it needs something else to make it delicious. thanks

#82 alternativista

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Posted 27 June 2011 - 08:48 AM

Icing recipes thread, big with the coconut cream and coconut oil.

http://www.acne.org/...pi-t298456.html

Kara individual packets of creamed coconut are just like icing and the perfect size for the cocoa cake in a cup recipe.



#83 alternativista

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Posted 27 June 2011 - 09:42 AM

Spice and fruit combinations this is from a slide show on Serious Eats. I expected it to be better thand this, but here's a few that I thought people might emulate.

I was expecting things more like pairing spices and herbs with fresh, raw or slightly cooked fruit. Like my tip of sprinkling Chinese 5-spice powder on grilled or briefly sauteed peaches or nectarines. Or on raw mango. Or cinnamon on apples sauteed in butter. Or combos like watermelon and basil.

From http://www.seriousea...tml#show-167792
Peppercorns with Mango: Mangoes are luscious, juicy emblems of summer. They're also one of the few edible carriers of toluene, a chemical in paint thinners that give the fruit a slight turpentine-y flavor. Black peppercorns (and, for bonus points, long pepper berries) turn this chemical quirk to a flavor advantage, emphasizing its harsh bite as a spicy compliment to the fruit's full-bodied sweetness. It's an especially powerful combination in ice cream, savory compotes for meat, and toppings for desserts.

Winter Notes on Summer Impressions: Traditionally wintry herbs pair quite nicely with summer fruits. Thyme and citrus is the most famous combination; try peaches with rosemary or strawberries with sage.

Winter Spices with Cooked Fruit: As often as not, I use winter spices with my baked and roasted fruit, such as star anise, allspice, and nutmeg. For example: a plum cobbler with star anise and ginger.

Edited by alternativista, 27 June 2011 - 09:44 AM.


#84 alternativista

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Posted 09 August 2011 - 09:08 PM

Pie/tart crust recipe that I thought could easily be adapted using nuts or seeds in place of the rice crispies. Fill with fresh fruit. Use low sugar dark chocolate, of course.

Crispy chocolate pie crust

1/2 Cup butter
1 cup chocolate chips or chopped/grated chocolate
2 1/2 cups rice crispies

Melt butter and chocolate in sauce pan over low heat, double boiler or microwave in brief increments. however you like to do it.

Stir in cereal, nuts or seeds or whatever until evenly coated.

When cool enough to handle, press into lightly buttered pie/tart pans.

Chill for at least 30 minutes before filling.

This recipe will make a crust for a 9-inch pie plate.

#85 alternativista

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Posted 09 September 2011 - 06:59 PM

A vegan gluten free carrot macaroon recipe:
http://www.nomeatath...ree-macaroons/"" target="_blank">http://www.nomeatathlete.com/gluten-free-macaroons/



#86 okaythen

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Posted 06 December 2011 - 11:32 AM

Thank you very much for these!

#87 vapor1

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Posted 06 January 2012 - 03:07 PM

PUMPKIN COCONUT MILK ICE CREAM:

1/2 can (~6oz) of organic canned pumpkin (I personally use less. Unless you like a strong pumpkin flavor, 1/4 - 1/3 can is probably enough)
1 can (~12oz) organic full-fat coconut milk
Pinch each of cinnamon, nutmeg, and all spice (I also added ginger and cloves and added more than a "pinch")
1/4 tsp pure vanilla extract - maybe a bit more
2 tsp sugar (I used maple syrup and stevia to sweeten it instead)
1/4 tsp sea salt
4 tbsp almond butter
1oz unsweetened 100% chocolate (chopped up for topping)

Directions:

Mix all ingredients except for almond butter and chocolate together in a bowl. Add to your ice cream maker and begin stirring. Continue occasionally stirring mixture every 30s or so until mixture reaches a firm consistency (about 10min). Remove the mixer and stir in almond butter.

Serve topped with cinnamon and chocolate chunks.

#88 *`*~ABG Fairy~*`*

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Posted 18 February 2012 - 04:07 PM

Has anyone seen the "No Pudge" brand of brownie mix? It doesn't have a lot of ingredients listed, no hydrogenated oils, etc., and you can made individual servings with a little yogurt and just pop in the microwave. Probably not a good thing to have around (and it does contain gluten as well as having to add dairy) but it does make a fun treat here and there. :)

#89 blackblake

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Posted 19 February 2012 - 12:17 PM

Are all these recipes acne friendly?

#90 alexisc

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Posted 23 February 2012 - 01:49 AM

Bliss Balls:

Ingredients:
-Handful of rasins chopped (or any dried fruit)
-Handful of unsweetened coconut flakes
-Tablespoon of honey (or maple syrup, agave.. etc)
-Handful of almond flour (or any wheat free flour)
-Tablespoon of Almond Butter (or any nut butter)
-1 piece grated 85% coco chocolate (or any kind of chocolate/leave out)
-2 tablespoons Virgin Coconut Oil
-1 teaspoon vanilla extract (or almond extract, lemon extract..)

Instructions:
Put all ingredients in a bowl and mash together
Make round balls with hands and then roll in left over coconut flakes
Put in the fridge and enjoy whenever!

These are amazingly good and can be made with lot's of substitutions depending on the flavor you were wanting. Real fruit instead of dried would also taste amazing, as would chopped up nuts or seeds. Omit the chocolate if you are worried about it breaking you out. Cinnamon would be a good substitute because it is anti inflammatory.

Edited by alexisc, 23 February 2012 - 02:01 AM.


#91 alternativista

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Posted 05 March 2012 - 11:42 AM

'Baklava' made with slices of pears instead of the phylo dough. Also, has reduced honey. I believe baklava is usually drenched in honey. And I would think apples would work just as well. And probably other things.

Oh, and it isn't baked so it doesn't reduce nutrients or harm fats in the nuts.


Recipe: Fresh Pear Baklava

Alleregen info/recipe info: This recipe contains nuts.
This recipe can vegan/vegetarian if using coconut oil instead of butter.
Ingredients:

  • 1 pear
  • ~1/4 C. nuts* (a mix of macadamias, almonds, pistachios and walnuts is nice).
  • 1 tsp. coconut oil or butter/ghee
  • 1/2 tsp. cinnamon
  • 1 tbsp. lemon juice
  • 1 tsp. vanilla
  • a drizzle of raw local honey
  • cinnamon extra, to sift on top
  • optional: yoghurt or home-made vanilla ice cream (to serve)
A few tips on finding healthier nuts and seeds & preparing them: Nuts and seeds can be made easier to digest to by having them sprouted or soaking and then drying them in a dehydrator. Here is how to sprout nuts and seeds. I’ve always found the freshest nuts are at farmers markets, but wherever nuts are solds often (meaning the batch of nuts is not sitting around for months and weeks) can be a good indicator as to how fresh it is. Also if you taste a nut such as a walnut it shouldn’t taste ‘bitter’ this is an indication the fats in the nuts are randcid (they have oxidized).
How to:
Make the pear ‘pastry’ slices:
Using a mandolin carefully slice a whole pear length ways to produce a lot of thin pear slices. They will act as the ‘pastry’. Line up the pear ‘pastry’ together and cut the pastry in half so you have two mounds of pastry (i.e. for two serves). Set these aside.
Now make the filling:
Chop the nuts into very small pieces. In a pan heat the coconut oil/butter/ghee add the nuts, cinnamon, lemon juice and vanilla and cook for a 1 minute or so. Take this off the heat.
Now to arrange the Fresh Pear Baklava:
Take each slice of pear add a bit of the nut mixture, then another slice of pear on top of that and so on. Do this for both lot of pear slices.
Serve with a bit of left over nut mixture (if there is any) and a drizzle of honey & serve with yoghurt or home-made vanilla ice cream.

From http://healthfoodlover.com/hfl/

#92 alternativista

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Posted 09 March 2012 - 10:40 AM

Bliss Balls:

Ingredients:
-Handful of rasins chopped (or any dried fruit)
-Handful of unsweetened coconut flakes
-Tablespoon of honey (or maple syrup, agave.. etc)
-Handful of almond flour (or any wheat free flour)
-Tablespoon of Almond Butter (or any nut butter)
-1 piece grated 85% coco chocolate (or any kind of chocolate/leave out)
-2 tablespoons Virgin Coconut Oil
-1 teaspoon vanilla extract (or almond extract, lemon extract..)


I just made these, more or less. Tons of substitutions and I wasn't so accurate as to use handfuls or tablespoons. I used shredded carrot, dried currants, some of my cooked 'cereal' which today was buckwheat/oat groats/coconut, some cacao nibs, sunflower seeds, ground flax seed and dried coconut in place of the flour. No honey as the ingredients are sweet enough. I've eaten over half of it like cookie dough and cookie dough eating has never been my habit.

I think when you stir in a spoonful of nut butter, whatever you do can't help but be delicious. I bet you can put spinach in them.

Edited by alternativista, 12 March 2012 - 12:52 PM.


#93 alternativista

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Posted 12 March 2012 - 12:54 PM

I also just made the coconut carrot macaroons mentioned elsewhere in this thread. They aren't worth the effort and expense, not when you compare them to those just stir handfuls of stuff together no-bake 'bliss balls.' Also, they wouldn't hold together perhaps due to my substitutions of coconut oil and coconut flour. I had to add an egg.

Next time, I'm going to make them less fruity and more chocolatey by making them primarily out of the cooked 'cereal' plus coconut, seeds, nibs, and cocoa powder.

I use almond butter, but I wonder if there's a less flavorful nut or seed butter that could be used to stick things together but that doesn't dominate the flavor? Like if I wanted them to taste like coconut.

#94 *`*~ABG Fairy~*`*

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Posted 12 March 2012 - 01:07 PM

I use almond butter, but I wonder if there's a less flavorful nut or seed butter that could be used to stick things together but that doesn't dominate the flavor? Like if I wanted them to taste like coconut.

Have you tried macadamia butter? It's rich but yet, mild in flavor. This makes me want to go get some now--haven't used it in a while!!

#95 alternativista

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Posted 15 March 2012 - 08:31 AM

Here's a recipe to fill some of the previously posted nut/seed or chocolate based crusts. You might also be able to substitute greek yogurt, goat cheese or other such fermented product or one of those pureed cashew 'cheese' recipes.

Recipe: Blueberry-ricotta tart

Recipe courtesy of Whole Living magazine
Ingredients
  • 1 1/4 cups part-skim ricotta
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon plus 2 more tablespoons honey
  • 2 cups blueberries
Preparation


Puree part-skim ricotta with 1/4 teaspoon salt, cinnamon, and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into blueberries and arrange on top of tart. Chill for 2 hours.


#96 InAStateOfHopefulness

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Posted 17 March 2012 - 06:08 PM

Deep Fried Oreos

Ingredients:
  • 2 quarts vegetable oil for frying
  • 1 large egg
  • 1 cup milk
  • 2 teaspoons vegetable oil
  • 1 cup pancake mix
  • 1 package of Oreos
Directions:
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.
Enjoy.


Haha! No! I'm just kidding.

My friends were eating deep fried oreos earlier. I ate an apple.

On a more serious note - I really appreciate all of the recipes listed in this thread. I'm going to have try them out Posted Image.

Edited by InAStateOfDespair, 17 March 2012 - 06:10 PM.


#97 alternativista

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Posted 23 April 2012 - 11:57 AM


Coconut & Raw Cacao Pudding

Vegan, Raw-inspired

Add to blender:

1 1/2 cups coconut milk (not "lite")
1/2 cup water
1/2 cup Chia Seed meal (I grind the seeds in my coffee grinder. 1/4 cup seeds is equal to about 1/2 cup meal)
3 tbsp Hemp Seeds
3.5 tbsp Raw Cacao Powder
4 tbsp coconut sugar
1 tsp vanilla extract

Puree
Refrigerate about 8 hours.
Makes about 3 servings.

Variation: Take the pudding out of the fridge and throw it into the ice cream machine for about 10 minutes—Awesome ice cream! Fruit on top and it's like a banana split :-)


#98 alternativista

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Posted 10 May 2012 - 04:38 PM

Primal recipe blog. This link goes straight to the treats

http://beta.primal-p...ats-and-cheats/

#99 alternativista

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Posted 31 July 2012 - 08:58 AM

This is an altered recipe for Tim Tams, which I guess is a very popular British thing. It's complicated, but I think just the basic cookie without the chocolate layers and coating sound good. If you do the chocolate layers, use only low sugar high cacao dark chocolate. Skip the milk.

Healthier Tim Tams from healthfoodlover.com

1. Chocolate, almond and date biscuits:

Ingredients:
  • 100g almonds, ground (you could also use the equivalent of coconut flour or a sprouted grain or sprouted almond flour)
  • 2 tbsp. cocoa powder
  • 75g dates, pitted & chopped into tiny pieces
  • 1 tbsp. butter/ghee (or coconut oil), chilled
  • 1 egg (or 1 tbsp. chia seeds that have been soaked in 2 tbsp. water. note: this variation will be give the biscuits a bit of a crunchy, chewier texture)
  • 2 tbsp. maple syrup
  • butter or coconut oil to grease the tray

Tools you will need: A square or rectangle tray (I used the back of a square tin), spoons and a knife.


How to:

  • Pre-heat the oven to 160 degrees C (320 F) (my oven was fan-forced). Grease your tray with butter or coconut oil.
  • In a bowl, combine the almonds and cocoa powder. Stir in the the date pieces and add the chilled butter. Using your hands, mix in the butter evening until the mixture resembles crumbs.
  • Beat the egg and add it to the mixture almond. Stir in the maple syrup.
  • Spread the mixture onto the tray. When I spread the mixture onto the tray, it had roughly ~1/2 mm thickness. Score the biscuits into an even number of rectangle shapes: the biscuits themselves were around 1.5 inches wide by 2.5 inches length (in a rectangle shape), which made around 16 biscuits (to make 8 whole tim tams- 2 halves for each biscuit) (I had to make them in two batches as they didn’t all fit on the tray). But make as many or as few as you would like.
  • Bake them in the oven for around 10 minutes or until lightly brown and they look dry and cooked. Remove them off the tray when they are still warm and leave to cool.

2. Chocolate ganache layer: (please note this seemed to make a bit too much ganache, so you may like to 1/2 this amount).


Ingredients:

  • 150ml full fat cream (or coconut cream or coconut butter)
  • 50g dark chocolate
  • 50g milk chocolate
How to:
  • In a pot heat the cream (or coconut cream or coconut butter) and chocolate on low heat and whisk it until the chocolate is fully dissolved into the cream. Leave to cool then put the ganache in the fridge to chill.
  • When the ganache is chilled and slightly thickened, take out a whisk or electric mixture and whisk the mixture until it is thick and mousse-like.
  • In half of the biscuits spread about 1 tsp of the ganache evenly on each biscuit and then put the other biscuit on top.
  • Put the biscuits in a plate, cover (with an upside down bowl etc.) and leave in the fridge to chill.
3. Chocolate layer:

Ingredients:

  • 190 dark or milk chocolate, chopped
How to:
  • Place the chocolate in a saucepan, put on low heat and stir to melt the chocolate.
  • Now take out the biscuits from the fridge. Dip them in the chocolate to completely cover all sides of the biscuits. Put them back on the plate. Cover all the biscuits with the chocolate. Then place the biscuits on the fridge to set.
Enjoy!

If you have any trouble with this recipe, please let me know!

Edited by alternativista, 02 August 2012 - 07:33 AM.


#100 DaftFrost

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Posted 01 August 2012 - 11:01 PM

Damn, so many different types of ingredients, don't have much money to buy em. I'll just stick to my casual fruit smoothie with nuts and yogurt mix.




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