Raspberry-Peach Crumble

By Jenn Bruer 

Bottom Layer Ingredients
2 cups peaches (very ripe peaches work well – I used frozen)*
1 cup raspberries (I used frozen but fresh is great too)
Zest of 1 lemon
Juice of 1 lemon
1 tbsp honey
1.5 tbsp tapioca flour
1 tsp cinnamon

Topping Ingredients
3 tbsp coconut oil (plus a little more to lightly grease the pan)
2 cups almond flour
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla

Directions

  1. Preheat oven to 350
  2. Lightly grease an 8 inch glass dish- a deep dish works best (square pan works too)
  3. In a bowl, toss gently the raspberries, peaches, lemon juice, lemon zest, honey, tapioca flour and cinnamon
  4. For the topping mixture, in a separate bowl, combine coconut oil, almond flour, honey, cinnamon and vanilla until evenly combined and crumbly
  5. Fill the prepared dish with raspberry and peach mixture, and top with topping mixture
  6. Place dish on a baking sheet to catch any spillage
  7. Bake 35 minutes, or until crisp on top
  8. Cool 10 minutes before serving

* If using frozen peaches, place them on their own in the oven on 350 for 20 minutes as they need more cooking time then raspberries.


Dairy-Free Parfait

parfait

By Jenn Bruer

Serious yum factor here!

Ingredients

1 can of full-fat coconut milk
2 cups frozen fruit (e.g. blue berries, mango, banana, strawberries, raspberries)
1/2 tsp cinnamon
1 tsp vanilla
Optional: Living Grainlessly Banana Crunch Granola
Garnish with a sprig of fresh mint

Directions

  1. Place the can of coconut milk in the fridge over night or at least for a few hours so that it separates.
  2. Open the can and scoop out only the top “solid” portion of the can (save the liquid part for something else later or simply drink it)
  3. Place 1 cup of the fruit, the solid coconut milk, the vanilla, and the cinnamon into the blender and blend on high until smooth (if using frozen you may have to add a few tablespoons of the coconut liquid to get it moving)
  4. Now fold the remaining fruit into the creamy mixture. If using blueberries or raspberries, keep them whole. If using larger fruit cut into small bite size pieces.
  5. Layer the parfait in a tall parfait dish by adding cream, then a layer of granola…repeat. Top with fresh or frozen fruit and place in the fridge to “set” for a least an hour (especially if using frozen fruit).

Omit the granola if you want, it tastes great even without!


Grainless Carrot Cake

Walnut Carrot Cake On A Fork

By Jenn Bruer

Cake Ingredients
3 cups almond flour
1/2 tsp salt
1 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
5 eggs
½ cup honey
¼ cup coconut oil
3 cups grated carrots
1/2 cup chopped dates
1/2 cup chopped raisins
1 cup chopped pecans (or walnuts)
2 tbsp coconut sap

Frosting Ingredients
8oz cream cheese
1/2 cup softened butter
1/2 cup honey
1 tsp vanilla extract

Directions

  1. Preheat oven to 325
  2. Line two 9 inch cake pans with parchment
  3. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
  4. In a separate bowl, mix together eggs, honey and coconut oil
  5. Stir the dry and wet ingredients together until combined
  6. Fold in the carrot, dates, raisins, and pecans
  7. Place batter evenly into the two cake pans
  8. Bake at 325° for 35 to 40 minutes (or until a toothpick inserted in the center comes out clean)
  9. Place on cooling rack
  10. For the frosting, mix all of the ingredients on high speed until creamy and smooth
  11. Once the cake is FULLY cooled you can begin to ice it
  12. Before icing the bottom layer, pierce all over with a fork and spread on a thin layer of coconut sap
  13. Ice the bottom layer
  14. Carefully place the top layer, and ice

Pavlova

Pavlova

By Jenn Bruer

Base Ingredients
6 egg whites (room temperature)
1/2 cup unpastuerized honey
1 tsp lemon juice
2 tbsp arrowroot powder
1/2 tsp vanilla extract

Topping Ingredients
2 cans refrigerated coconut milk (chilled for at least a few hours)
1 tbsp unpastuerized honey
1/2 tsp vanilla extract
1/2 tsp cinnamon
Fresh berries/fruit

Directions

  1. Preheat oven to 300
  2. Whip egg whites until soft peaks start to form
  3. While mixing, slowly add honey
  4. Continue mixing until stiff peaks form
  5. Mix in the arrowroot flour
  6. Mix in lemon juice and 1/2 tsp of vanilla extract
  7. Spread mixture onto a parchment lined cookie sheet in a circle and leave a slight depression in the middle for the topping later ( I usually draw a circle onto the parchment as a guide)
  8. Place in hot oven for 1 hour
  9. Cool on a cooling rack
  10. Once the coconut milk is chilled, scoop off the solid cream at the top of the can (do not use the liquid at the bottom of the can)
  11. Place in a bowl and whip on high speed
  12. Add 1 tbsp of honey, cinnamon, and remaining vanilla and continue whipping until a thick whipped cream like consistency
  13. Now spread the whipped coconut milk onto the cooled crust
  14. Serve topped with fresh berries

Grainless Banana Crunch Granola

granola

By Jenn Bruer

Ingredients

1 cup raw almonds
1 cup raw pecans
1 cup shredded unsweetened coconut
1/3 cup raw cashews
1/3 cup raw walnuts
1/3 cup raw sunflower seeds
1/3 cup raw pumpkin seeds
1/2 cup butter (or coconut oil if you are dairy sensitive)
1/2 cup honey
1 tbsp cinnamon
1 ripe banana mashed smooth

Directions

  1. In a small sauce pan melt on LOW heat the butter and honey.
  2. In a food processor (or blender) combine the nuts, seeds, cinnamon and coconut. Pulse until the almonds are about half to a quarter in size but NOT fully crushed, the mixture should still be quite chunky.
  3. Transfer the pulsed nuts and seeds to a bowl.
  4. Pour over the melted butter and honey.
  5. Stir well with a wooden spoon.
  6. Stir in the mashed banana.
  7. Place in dehydrator in small “chunks” for approximately 8 to 12 hours or until crunchy- like granola. All dehydrators vary so a little longer may be in order.
  8. Let the mixture cool and then break up into bite sized pieces.

Notes

This can be eaten like a cereal served with cooked apples and raisins, a sprinkle of coconut palm sugar, with some coconut milk on-top!

If you want to make this into a party like “trail-mix” you can also add other dehydrated fruits like banana chips, raisins, dark chocolate chunks, dried apples, etc. This is always a hit with my friends at parties.