Wednesday, December 17, 2014

Lemon Oil Chess Pie

(dairy and gluten free)
I'm a short-cut taker.  
I love recipes, but I always try to cut out steps if possible.  This pie was made with all you see here, full of traditional Southern style but with an allergen-friendly twist.  No dairy or wheat in this here pie.
A little cornmeal and any gluten-free flour will work.  But the secret ingredient is Young Living lemon essential oil!*  No zesting or juicing required for that old-fashioned lemon taste. 

Lemon Oil Chess Pie:

(dairy and gluten free)

  • 9" gluten-free pie crust
  • 1/2 cup dairy-free butter alternative, melted (Nutiva buttery spread is what I use)
  • 1/2 cup dairy-free unsweetened coconut milk yogurt (So Delicious brand is a good one)
  • 1 Tbsp corn meal
  • 2 Tbsp any gluten-free AP flour
  • scant 1 cup of evaporated cane sugar
  • 4 eggs, beaten
  • 2 tsp vanilla
  • pinch of salt
  • 4-6 drops of YL Lemon essential oil*
  • Pre-heat oven to 350 degrees F.
  • Mix all the dry ingredients, flour, corn meal, sugar, and salt together in a large bowl.
  • Whisk in the df yogurt, eggs, melted butter, and vanilla.
  • Finally, add in the drops of YL lemon essential oil, carefully so you don't add too many drops!  6 is probably plenty.
  • Bake for 20-25 minutes in oven at 350 F until golden brown on top and set.  Tip: It should shake like a jello mold when set, as in the whole pie will jiggle as one!

*All recipes using essential oils on this blog are specific to Young Living essential oils only.  I cannot give recommendations and suggestions on any oils but Young Living's essential oils.  The statements made on this blog about Young Living Essential Oils have not been evaluated by the FDA.  These products and information are not intended to diagnose, treat, cure, or prevent any disease.  Anyone pregnant, nursing, or suffering from disease or injury should consult with a physician.  If you are currently on medication, please do not stop.  It's always good to do your own research.  I have done mine for my family and we chose to incorporate YL essential oils into our lives.  If you are wanting to follow and do the same, please visit here for more information. 

Tuesday, July 17, 2012

Dirt Cake

I'm not a cake person.  I never really wanted a cake for my birthday, growing up as a kid.  Actually I usually had a huge bowl of ice cream and a small icing-less piece of cake.  (Even as a child I was an icing snob.  No grocery store icing would do :).

So at some point, in middle or high school, I had "dirt dessert" at a local cafe.  It was a cute mini flower pot full of creamy goodness and Oreo cookies.  My mom graciously found a recipe for it and made for my next birthday, and most since!  Then I found out about my dairy intolerance and the original dirt dessert recipe (mostly dairy-based- cool whip, cream cheese, etc.) was not for me.  But since my big Three-O is coming up, I tried to revive the recipe in a gluten and dairy-free version for my family to eat.  We tried it out at the beach for my Grandpa's b-day which is the fourth of July, and it got rave reviews- mostly from the kids ;)

Although not pictured, this is a layered pudding dessert and is oh so creamy and addictive!  And this recipe does have sugar in it because of the brand of Oreo-like cookies; however, see recipe at the bottom for a refined-sugar-free cookie crumble option.  But if any day is OK for eating sugar, a birthday should be one!

Dirt Cake
This recipe yields enough to fill a gallon sized flower pot 2/3 full- for presentation (see photo above- but make sure there are no drain holes in your pot!), and can easily serve 15 people with a cup-sized serving.  But you can half the recipe and fill in individual layered mugs or ramekins. Decorate with gummy worms or flowers- depending on your audience :)
  • 2 bags of chocolate vanilla creme sandwich cookies like this one, which is gluten/egg/dairy free
  • 200 grams cashews (about 1 1/4 cups)
  • 575 grams non-dairy milk of choice (2 1/2 cups)
  • 126 grams honey, divided (1/4 cups + 2 Tbsp)
  • 2 tsp agar agar powder*
  • 1 Tbsp vanilla
  • 6 pastured egg yolks
  • 2 tsp lemon juice
  • 1 Tbsp apple cider vinegar
  • a 6 oz carton of non-dairy plain Greek Yogurt
  • Coconut Cream from 3 cans of full-fat organic coconut milk, about 530 grams total**
  • 60 grams powdered sugar (about 1/2 cup)- note: for sugar free, use powdered coconut sugar
  • another 1/2 Tbsp vanilla
* for the agar powder, you can substitue gelatin, according to package directions for amount of liquid in this recipe. 
**refrigerate the cans of coconut milk overnight and the cream will rise to the top (of most major brands)
  • Soak the cashews in filtered water the night before or several hours ahead of time, then drain and rinse when ready to make your dirt dessert.
  • Crumble the bags of chocolate creme cookies with a food processor (or hammer:) until they resemble moist dirt, and set aside.
  • Then beat the egg yolks and half the honey in a heat safe bowl (also, if your counter is slippery- place that bowl over a towel or something with a grip on it).
  • Heat the non-dairy milk, agar agar powder**, vanilla, and rest of  honey and bring to a scald (just before boiling where there are bubbles around the edge of sauce pan.
  • Then slowly temper the heated milk mixture with your eggs while pouring it into the heat-safe bowl and whisking fervently.
  • Transfer the whole mixture back into the sauce pan and stir with a spatula over low heat for about 10 minutes, or until the mixture coats the back of your spoon/ spatula and you can swipe a finger down the back of spoon/ spatula and it makes a clear finger mark without running back over where you swiped your finger.
  • Transfer to a blender, you may have to pass it through a strainer first if you forgot to stir for a while and there are lumps.
  • Add the cashews, the lemon juice, and the vinegar to the mixture in the blender and blend until the mixture is smooth and creamy.
  • Then blend in the non-dairy yogurt.
  • Place in the refrigerator for about 10-20 minutes- just so it cools down to about room temperature.  Cover with something touching the pudding mixture so it doesn't get a thick skin.
  • While that cools down, blend the coconut cream (thick part that rises to the top of can when the can is refrigerated overnight), the 1/2 Tbsp of vanilla and the powdered sugar until combined. (NOTE: this step can be done any time- up to a couple days ahead of time.)
  • Then add the coconut cream mixture to the other pudding mixture and set back in the refrigerator to cool another 10 minutes-until it's slightly set.  You don't want it to set all the way until you assemble the whole dessert.  You just want it to thicken up a bit.
For Assembly
  • Start with a layer of the cookies (see below for refined-sugar-free "cookie" crumble recipe), then a layer of the refrigerated pudding mixture. 
  • Repeat.
  • Each cookie layer should be just enough to cover the previous pudding-type layer and the pudding-type layer should be set just enough to not let the cookies fall back down into it.
  • Finish with a cookie (dirt) layer and decorate as desired.
  • If you use a real flower, be sure to wrap foil or plastic wrap around the bottom of the flower (the part that will be inserted into the dirt cake) to avoid bugs or contaminants getting in your dessert!  You won't want it to actually taste like dirt :) 
Sugar-Free Cookie Crumble
I adapted this recipe from a cookie crumble of mine  from this post but I cannot attest that it will be enough for the flower pot-sized pudding proportions above, as I have not made the sugar-free version.  You may have to double it. 
  • 2/3 cup cocoa powder
  • 1 Tbsp pure vanilla extract
  • 54 grams pitted dates (about 18 regular or 9 medjool)
  • 1 1/2 cup nuts, like almonds
  • 3 Tbsp coconut oil or dairy-free butter spread
  • 1/8 tsp salt
  • Pulse all in a food processor until just combined.  This dirt is a little lighter in color- but still can pass for dirt ;)
This post has been linked up to:
Sugar-Free Sunday @ Flip Cookbook
Slightly Indulgent Tuesday @ Simply Sugar & Gluten Free
Allergy-Free Wednesdays

Wednesday, July 11, 2012

Cauliflower Cheesy Spread

Made this the other night as a last minute addition to our beef tacos.  It made a great healthy non-dairy addition to our meal.  Can also be good for a vegan dinner with bean-based tacos, which is what I made the kiddos since I added way, way too much spice to our taco meat (even I was crying a little when I ate them :)  This cheesy mixture mellowed it out some though!

Cheesy Cauliflower Spread
Vegan, Dairy/ Gluten/ Soy/ Grain/ and Egg Free
Makes about 1 1/2 cups 

  • 1 10 oz. bag frozen cauliflower or 255 grams of fresh cauliflower
  • 1 1/2 - 2 Tbsp nutritional yeast flakes
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/2 tsp salt
  • 1 roasted red bell pepper (from a jar, or roast the pepper with the cauliflower in the oven, see note*)
  • 1 Tbsp lemon juice
  • small handful of cilantro leaves (optional)
  • Roast the cauliflower on a parchment-lined pan in the oven @ 400 degrees F for about 20-30 minutes until slightly browned.  *Note: if not using canned roasted peppers, you can roast the pepper in some foil along with the cauliflower.
  • Then add all ingredients to a blender and puree.  Add a little olive oil if needed to thin it out some.
  • You might could make this raw as well, although I haven't tried it.  It would be similar to my raw pimento "cheese" spread.

This Post Has Been Linked Up To:
Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free
Wellness Weekend @ Diet, Dessert, & Dogs

Friday, June 8, 2012

A Quick Yummy Post

Our family has decided that we are going to start observing the Sabbath.  We had the Friday night meal (which you can read about here), and I wanted to post our dessert even though it's not my original recipe- but was too good not to share :)

I used this crust recipe from The Spunky Coconut and this lovely mousse recipe from Lexie's Kitchen (two of my fav blogs).  After the crust baked I spread sliced bananas over the crust, then poured the mousse over that (stopped just before the step of putting the mousse into an ice cream maker- just poured it warm).  Then I let it set up in the freezer for about 30 min and put it in the fridge until dinner time.  We loved it!  It was light and satisfying all at the same time.  This would probably be great with any fruit- especially since summer berries are in season!

Wednesday, June 6, 2012

Cherry Cola Cake

Cola.  Soda.  Pop.  Here in the South, we mostly call everything a "coke".  Maybe that's because the popular soda company is based here in Atlanta and they have brainwashed us all :)

Now, don't think I am advocating the drinking of high fructose corn syrup fizzy drinks by this post!  This cake recipe is near and dear to my heart.  My first baking experiment ever was in high school with a Coke-a-Cola cake.  I probably made various versions of it at least ten times for my family.  And while I would never be caught making a cake like that now, I was inspired and thought an interpretation of it would be nice for Iris' birthday.

Sidebar:  If you have not checked out the talentedly thorough Iris who co-wrote The Essential Gluten Free Baking Guide (Part 1 and Part 2) and blogs at The Daily Dietribe, please give her work a look see right now!

It was also my neighbor's birthday, so me and my daughter made this cake together.  It was neat to teach her some basic baking lessons, let her hold the hand mixer all by herself and smile at her accomplishment, make messes :), all while creating a healthier version of a nostalgic recipe.

And yes, this cake does have coke (or soda/pop/cola) in it; however, there are healthier versions like this, this, and this one.  I like using sugar-free, artificial sweetener-free Zevia.**

Cherry Cola Cake
This recipe makes a 2 layer 9" x 13" cake or a four layered 8" torte-style cake

For the Cake
  • 3 cups gluten free all purpose flour mix (I make my own with 2 parts sorghum, 1 part chickpea flour, and 1 part starch in weight)* 375 grams flour mix
  • 1 1/2 tsp Baking Soda
  • ¼ cup cocoa powder (20 grams)
  • 1 cup palm shortening (155 grams)
  • 3/4 cup granulated sugar (I use sifted coconut sugar- 100 grams after sifting)
  • 3 eggs, at room temperature
  • 1 cup cola**see above (200 grams )
  • 1 tsp vanilla
  • 1/2 cup "buttermilk" (coconut or almond milk with 1 ½ tsp apple cider vinegar) 125 grams + 10 grams ACV- 135 grams total
  • Vanilla Crème Stevia to taste- I use 20 drops
*Note: make sure your AP flour mix is not one with salt added as the cola you choose will most likely contain sodium
For the Marshmallow Icing
  • 2 egg whites (70 grams)
  • ¼ cup granulated sugar (50 grams)
  • 2 Tbsp cola (45 grams)
  • ¼ tsp cream of tartar
  • 1 ¼ cup mini marshmallows (135 grams)***
  • ½ tsp vanilla
  • 1 cup dried cherries, chopped fine (120 grams)
***Note: for a certified gluten-free marshmallow brand try this one , which I buy from Whole Foods.  And yes, this is a bit indulgent, but you can also make your own healthier versions from The Norishing Gourmet or this one @ Ginger Lemon Girl.
  • Preheat the oven to 350 degrees F.
  • First, sift all dry ingredients for the cake together in a bowl and set aside.
  • Cream the room temp palm shortening and the granulated sugar together until light and fluffy with either a hand mixer or a stand mixer with paddle attachment.
  • Then slowly add the eggs (important that they are room temp) one at a time, beating until fully emulsified and scraping down the bowl between eggs.
  • Add the vanilla to the cola and have the vanilla cola mixture ready as well as the buttermilk and flour mixture nearby to add alternately to the egg/sugar/shortening mixture.
  • Start by adding about 1/4 of the flour, then add 1/2 the coke, 1/4 flour, the rest of the cola, 1/4 flour, the buttermilk, then the remaining flour, mixing in between each addition.  You do this so that each addition does not deflate the batter too much and the structure of the cake will not be compromised.  It seems fussy, but if you follow this exactly you will have a lighter fluffier (and sturdier) cake :)
  • Taste the batter and fold in some Vanilla Creme Stevia to taste.
  • Then pour into prepared cake pans- two 9x13 for a sheet cake or four 8" rounds for a torte cake.  Tip: if you spin the pan around on the counter a couple of times, they will turn out flatter with less of a rounded middle and will be easier to ice.
  • Bake at 350 for 22-30 minutes, depending on the size pan you use.
While the cakes are baking make your Marshmallow Creme Icing and Cherry filling.
  • Over a double boiler (or a small pan with 1" simmering water and a larger heat safe bowl over it), heat the whites, sugar, tartar, and cola while whisking constantly.
  • Whisk them over the heat until soft peaks form.
  • Then add the marshmallows and vanilla.  
  • Remove from heat and let sit for a couple minutes, then whisk until all the lumps are gone.
  • Divide out about 1/3 of the marshmallow icing and mix in a bowl with the chopped cherries.  This will be used to fill the cake.  The rest of the 2/3 marshmallow icing will be used to top the cake.
For assembly
  • Not necessary, but a nice touch is to make a simple syrup out of the cola by boiling it until it reduces half in size (if using a sugar-free cola, you can add granulated sugar if desired).  Then brush this on the layers of your cake before assembly.
  • Once the layers have cooled completely you can assemble as desired.
  • I prefer to alternate the cherry filling with the plain and top it with a dusting of cocoa powder.

Check out the following links for other yummy ideas:
Allergy Free Wednesdays
The Daily Dietribe 2nd Annual Birthday Cake Challenge
Slightly Indulgent Tuesday

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