We all have our own favorite carrot cake recipe, but now you’ll have a new one:)  I made this for a crowd at the St. Helena Farmers’ market and it was a huge hit.  Super moist and rich, yet light.  The recipe comes from Fran Costigan’s “More Great Good Dairy Free Desserts, Naturally“ which has an abundance of healthful sweets that are not only delicious, but also vegan.

Carrots are in season year-round and a staple at farmers’ markets.  They are quite versatile in everything from soups and salads, to stir-fries and curries.  And of course one of their most popular uses is in the form of juice which packs a nutritional punch right to the bloodstream.

In addition to the obvious vitamin A/vision benefits, carrots offer a range of other health properties. They are said to cleanse the intestines and to be diuretic, while remineralizing as an overall tonic. Carrots are rich in alkaline elements which purify and revitalize the blood. They nourish the entire system and help in the maintenance of acid-alkaline balance in the body. Raw grated carrot can be applied as a compress to burns for a soothing effect. Its highly energizing juice has a particularly beneficial effect on the liver which is why is is often used as a cleansing food. Carrots also help regulate blood pressure and reduce cholesterol through its high fiber content.

So many easy ways to incorporate carrots into the diet mean more bennies for the body.  And what better way to ‘treat’ ourselves to health than through dessert.  That’s my justification, anyway:)

“24 Karat” Cake – Makes one 9×13 sheet or two 8″ rounds/8-10 servings

Fran’s recipe makes the 2 rounds but I like to have more cake than frosting.  I used my own favorite cashew cream frosting, but she has other frosting recipes in her book, plus cookies and pies and… just see for yourselves!

½ cup organic raisins
1/3 cup fresh orange juice
2 cups whole wheat or your favorite gluten-free flour blend
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ tsp. nutmeg
½ tsp. ground cloves
¼ cup grapeseed oil
¾ cup maple syrup
½ cup almond or rice milk
2 tsp. apple cider vinegar
1 tsp. vanilla
½ tsp. orange extract
2 cups shredded carrots or carrot pulp from juice extractor, firmly packed (see other uses for carrot pulp)

Cashew Frosting
2 cups raw cashews
4-5 TB maple syrup
2 tsp. vanilla
Pinch of salt

Directions:
Cake
Preheat oven to 350 and oil a 9×13 baking dish.
Soak raisins in orange juice for 10 minutes, or until plump.  Drain, reserve juice.
Mix dry ingredients in medium bowl.
In another bowl, whisk oil, syrup, milk, vinegar, extracts and 2 TB of orange juice until well blended.
Pour wet into dry mixture and stir until batter is smooth.   Add carrots and raisins with rubber spatula.
Spread batter into prepared dish and bake for 30 minutes.  Check with toothpick to make sure it comes out clean.
Cool on wire rack for 10 minutes.  Take butter knife around edges to loosen cake and invert onto rack for further cooling.  Make sure it is completely cool before frosting.

Frosting
Cover cashews in medium bowl with 4 cups water.  Soak for at least 20 minutes.  Drain and put cashews into high-speed blender.  Add syrup, vanilla and salt and blend until creamy (at least 2 minutes.)  You might need to add about ¼-1/2 cup water to get the right consistency (it will thicken in fridge.)

I hit the trifecta this week!  Two friends indulged me with fresh eggs from their chickens; my shipment of ghee arrived; and I received a large shopping bag full of Meyer lemons.  The citrus crops seem to be a bit late in ripening this year (from the cool growing season)…but after hanging on the tree for an extended period of time, these lemons were screaming to perform in a homemade batch of lemon curd…

Lemons are loaded with vitamin C (to fight colds and flu)…but did you know they also help aid digestion?  Even though they are ‘acidic’ in taste, they have an alkalizing affect on our system and help our bones metabolize calcium absorption.  I begin each morning with a cup of warm water and juice from 1/2 lemon.  You can add honey if necessary.

I’ve tried many variations of lemon curd but Alton Brown’s recipe is my favorite base, once I reduced the sugar.  It’s the perfect balance of sweet and tart with a creamy texture.  Just after it had cooled a bit, I decided to further enhance it’s versatility by putting the curd into a pie crust, layering it with freshly whipped coconut milk and topping it with a drizzle of melted chocolate.  H.E.A.V.E.N.

Click here for more uses of  lemon curd

Photo credit

Lemon Curd (adapted) – Makes 2 cups

6 egg yolks (save whites for meringue or souffle)
1/2 cup raw agave syrup
4-5 lemons, zested and juiced
8 TB ghee, or 1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan* to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and agave in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/2 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in ghee or butter, one  piece at a time, allowing each addition to melt before adding the next. Remove to a clean container (I use Mason jars) and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

*Or use double boiler

>>Next post – the marvels of ghee!

There are times when you just NAIL it in the kitchen.  This is one of those times!  I dare say this dessert is by far one of my favorites to date, and if you like egg nog, you will LOVE this creamy creation.  Plus, it’s super simple to make!  So be sure to plan just one more trip to the market and get the goods for Egg Nog Panna Cotta.

One of the additional benefits of this dessert is that it contains plain yogurt, which is loaded with probiotics…or good bacteria.  Excellent this time of year as a preventative measure against any of those viruses floating around.  The yogurt also adds a slight tang which I enjoy, since we know that our beloved egg nog can be a tad rich.  And I told you about the benefits of nutmeg – lowers blood sugar and enhances the sex life – woo hoo!  Let’s get cooking…

Egg Nog Panna Cotta – Serves 6

1 1/4 tsp. unflavored gelatin
2 TB water
1 1/4 cups organic egg nog
1 cup plain organic yogurt
1 tsp. pure vanilla extract
Small pinch of sea salt or kosher salt
3 TB raw agave nectar
2 tsp. nutmeg

2 TB pomegranate seeds

1. To make the panna cotta, sprinkle the gelatin evenly over the water in a small bowl without stirring. Let stand until softened, about 10 minutes.

2. Whisk together 1/2 cup of the egg nog, the yogurt, the vanilla, and the salt in a bowl, preferably with a pour spout. Gently heat the remaining 3/4 cup egg nog with the agave in a small saucepan over medium-low heat, stirring until well blended and bubbles begin to form along the edge of the pan. It should be very warm but not so hot you can’t touch it.

3. Remove from the heat and, using a silicone spatula, scrape in the softened gelatin, then whisk for a full minute to dissolve the gelatin completely. (Don’t rush this step; it is important.) Stir the cream-gelatin mixture into the yogurt mixture and add the nutmeg.

4. Pour the mixture into four 6-ounce ramekins or custard cups, dividing it evenly. Refrigerate until set (they should be slightly jiggly but each will move as a whole), about 4 hours or up to 3 days. (I prefer it the next day to let the nutmeg sink in.) To avoid condensation, cover tightly with plastic film only after completely cold.

5. To serve, take a bread knife around edge of each custard and with a dessert plate on top, turn ramekin over and shake it slightly to release.  Sprinkle with pomegranate seeds, or cranberry compote.

This is part of Nourishing Gourmet’s Pennywise Platter

It’s officially pumpkin season. It seems everything I am cooking lately incorporates it somehow.  And since I roast up a fair amount at one time, I am always looking for different ways to use it.  The recipes can range from sweet to savory, and in this case I am offering one which is a little lighter than your average pumpkin pie, but with that same creamy goodness we tend to crave this time of year.

Pumpkin is super high in vitamin A as beta carotene – good for the eyes and preventing free radicals from invading our system. Pumpkins also contain iron, zinc, and fiber. Iron, of course, is needed by red blood cells. Zinc deficiency may be related to osteoporosis of the hip and spine, especially important as we get older.  And nutmeg!  Nutmeg is the ‘new cinnamon.’  It helps with digestion, promotes sleep, and is even good for activity just before you catch your z’s…if you catch my drift;-)

Pumpkin Mousse - Serves 6

For those with food sensitivities, this dessert is both dairy and gluten free. You can make it up to three days ahead sans whipped cream. Just refrigerate and garnish right before serving.

1½  cups unsweetened whole coconut milk, save extra for whipping*
1  cup pumpkin puree (made from scratch or canned)
3  large pastured eggs
1  teaspoon vanilla
½  cup pure maple syrup
1  TB potato starch or arrowroot
2  tsp. Pumpkin Pie spice – or -
1  tsp. ground cinnamon
¼  tsp. ground ginger
½  tsp. ground nutmeg
¼  tsp.salt
*  Whipped coconut milk

1. Preheat oven to 350 degrees. Lightly oil 6 ramekins.
2. In a large bowl, whisk together coconut milk, pumpkin puree, eggs, vanilla and maple syrup.
3. In a smaller bowl, whisk together potato starch, spices and salt. Slowly blend dry ingredients into pumpkin mixture, stirring until well combined.
4. Pour batter into ramekins, about ¾ cup for each ramekin. Place ramekins into a 9×13-inch baking dish and add enough warm water until it reaches halfway up the outsides of the ramekins.
5. Carefully place baking dish in preheated oven and bake for 40-50 minutes. When done, custard should be firm with lightly browned tops. Cool on wire rack.

To serve, whip coconut milk and add a dollop to each ramekin.  Sprinkle with a little extra pumpkin pie spice.

Have you seen this wonderful kitchen tool?  It makes instant whipped cream – from cow’s milk to coconut – which you can flavor and sweeten any way you desire.  Here’s the best price I’ve found online or you can try your local kitchen store.

>> For all of you planning your Thanksgiving menus (and beyond!), check out the fabulous culmination of recipes from the Gluten Free Girl, Shauna Ahern, and her husband, the “Chef.”

I had fully intended to post this earlier but a few ‘details’ last week diverted my attention.  My husband, Jay, had a partially torn retina and needed surgery; our dog broke his foot; my sister had a medical procedure, and we learned Jay’s mom has lung cancer. You could say we dedicated our time (and resources) to wellness, albeit not yet related to food.

But, alas, a holiday weekend is upon us and what better way to celebrate than with dessert!  Seasonal and healthful, of course…fresh from the farmers’ market.  Sure to make everyone feel better.

Raspberry “Cream” Pie

Feel free to use any type of berry here, or a mixture of all. (I made it with strawberries which was delightful!)  The ‘cream’ comes from the blended cashews, which are even better if you can soak them overnight.  It makes this dessert super smooth yet dairy free.

Crust:
1/3 cup raw cashews – grind to ‘coarse meal’
Add -
1/3 cup Sucanat or brown sugar
1/3 cup organic coconut oil
1/2 tsp. vanilla
1/4 tsp. salt
Mix with -
1/2 cup flour (any type, sorghum is good here for gluten-free)

Filling:
2 cups organic raspberries (save a few for garnish)
1 cup raw cashews
2 tablespoons vanilla extract
1/2 cup raw honey
1 pinch salt
1 cup coconut oil, melted

Directions:

Blend all crust ingredients in food processor and press into bottom of a well-oiled 9-inch pie plate or tart pan, building up the sides slightly. Bake 12-15 minutes at 350 until crust is golden brown.  Allow to cool.
Place all filling ingredients into blender and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 3 hours.

Top with extra berries and whipped cream (this one is my favorite, using coconut milk.)

>Best to bring it out of the freezer and thaw for ten minutes before serving.

Enjoy the bounty of summer!

If you blinked, you might have missed apricots at the farmers market this season.  They got hit hard by late rains this spring which all but decimated the crop.  Luckily I scooped up a few pounds and poured them into one of my favorites dessert recipes: clafouti.

Clafouti is a baked French dessert of black cherries arranged in a buttered dish which is like a custard-souffle. The clafouti is dusted with powdered sugar and served lukewarm. Clafouti comes from the Limousin region of France and while black cherries are the traditional there are numerous variations using other fruits including plums, apricots, apples, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is called a flaugnarde…but I’m sure you knew that;-)

Of course I try to feature desserts with a healthy bent – and these fruits fit the bill. Blueberries are rich in natural antioxidant polyphenols. The most potent ones in blueberries are similar to polyphenols in apples and certain red wines. All these foods are rich enough in polyphenols to actually affect your brain when you eat them. At Tufts University, the first-ever clinical trial showed that blueberries improve cognitive function in humans with Alzheimer’s, in only 12 weeks time.  That combined with apricots’ vitamins A and C and potassium make for a seasonal dessert that keeps the brain sharp and the palate satiated.

Apricot Blueberry Flaugnarde…or Custard-Souffle

In keeping with using alternative ingredients, I used coconut milk and sweet sorghum flour, which makes this gluten and dairy free.  It’s still rich and creamy and super easy.

1 cup fresh apricots, pitted and chopped
1 cup fresh blueberries
3 large eggs
1 egg yolk
1 cup organic coconut milk
1/3 cup raw agave nectar
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup flour (I used sorghum which is gluten free)
Sliced almonds, toasted, for garnish

Preheat the oven to 375º. Butter a 9- or 10-inch glass pie dish and scatter the fruit evenly over the bottom of the dish.

Beat the eggs, egg yolk, coconut milk, agave nectar, almond extract and salt in a medium bowl until well blended. While beating, slowly sprinkle the flour over the egg mixture until smooth.

Pour the mixture over the fruit and bake 30 minutes, until a knife inserted in the center of the custard comes out clean. Cool completely before dusting with the optional toasted almonds.

After completing my Natural Chef program, I found that gluten-free requests were the most abundant with regards to therapeutic cooking.  To address the increasing demand for gluten-free recipes, I began to focus on baking which compared to traditional methods is the most difficult to duplicate. And since chocolate chip cookies are such a staple; I decided to master that one first.

The Ultimate Gluten Free Chocolate Cookie – Makes 20

You will notice I am consistent with my use of whole grain and nut flours, plus healthier sugar.  My ‘secret’ is orange zest – it makes any cookie come alive. It’s important to let all ingredients bind overnight, or up to 24 hours.

3/4 cup sorghum flour*
¼ cup almond flour (blanched is best)
½ tsp. xanthan gum
½ tsp. sea salt
½ tsp. baking soda
½ cup organic unsalted butter
½ cup Sucanat (or brown sugar)
1 pastured egg, room temperature
1 TB vanilla
2 tsp. orange zest
½-3/4 cup chocolate chips

Whisk dry ingredients together in medium mixing bowl.
Cream butter and sugar in separate bowl for about 2 minutes. Add egg and vanilla and stir until fully incorporated.
Gently fold in zest and chips.  Refrigerate.

Preheat oven to 350.
Prepare cookie sheet with Silpat or parchment paper.
Using a small ice cream scoop, place dough on sheets in 5 rows of 4.  They won’t spread.

Bake at 350 for 12 minutes.

Note to all: don’t let gluten free scare you if you can handle wheat products.  My goal when creating this recipe (and all others I make) was: flavor and texture first, that just so happen to be good for you (or in this case, gluten free.)  I sampled many skeptics without revealing the GF factor; they gobbled ‘em up just as fast.

There are chefs and then there are bakers.  I happen to be both.  I believe the way I came into baking was through my insatiable cravings for dessert, and growing up with the woman who mastered that category: my grandmother.  Edna Christmas Knight (so named for her birthday on Christmas Day) was the queen of crème brulee and the richest, most decadent  chocolate mousse you could ever wrap your tongue around.

My grandmothers’ baking influence came in the form of apple pie and chocolate chip cookies.  To me, they are the two standards by which one measures baking success.  I have spent countless hours tweaking the illusive pie crust, which is still far from perfect.  That is a post for another day.  Today it’s about cookies.  Chocolate chip cookies, and gluten free at that.

This past month I had the good fortune of renting a bakery that was up for sale.  My goal was to adapt and test gluten free recipes for baked goods with the possibility of selling them at the farmers markets this summer.  At our Napa Valley markets, Annie the Baker already has the formula down for ‘traditional’ cookies, although they are far from ordinary. They are a cookie-dough lovers’ dream.  My intention was to offer something a smidge ‘healthier’ by using whole grains, or addressing the increasing demand for gluten free products.

You all know that baking is science.  The irony of my baking ‘adventure’ is that science is not my strong suit, and conversions – well, thank goodness for calculators. Other than chocolate desserts, which are very forgiving, my best creations in the kitchen come on the stovetop where I can ad lib.  So this whole baking notion was a double challenge, but one that became a family effort when my sister and her two daughters joined in for the fun.

Of the countless additions and deletions over the course of thirty days, I think we finally nailed a terrific chocolate chip cookie.  Oh, and it just so happens to be gluten free.

Coming to you live from Spain…soon, Grasshopper!  (After all, it took me thirty days;)  In the meantime, here are some of my favorites that were the basis for my creation:

I love this recipe from Shirley at Gluten Free Easily.  She gives a sweet tribute to her Dad, also keeping it in the family.

And another favorite comes from Gluten Free Goddess, a wonderful site with gorgeous photos. Karina uses whole grain flours, including buckwheat, adding a nutty component to these chewy cookies.

Who doesn’t love pudding?  I see no one raised their hand…which brings me to the ultimate comfort food and life’s simple pleasures.  This recipe came about from my favorite of all food sites: 101Cookbooks.  Heidi Swanson not only creates the most wonderful combinations of seasonal, wholesome flavors;  she is also a master photographer.  Whenever my husband asks me to credit my source, for hers I simply say: “it’s another Heidi.”

The ‘capper’ for this pudding was the coconut cream from The WHOLE Gang.  This is by far the B.E.S.T. non-dairy whipped cream I have ever tasted, and with the coconut flavor…well, let’s just say ‘nirvana’ has a new meaning.

Chocolate Coconut Pudding – Serves 4 (not in my house;-)

Because I don’t do caffeine well, I used carob chips and powder. The results were just as rich and creamy. You can play with different extract flavors, too – such as orange or almond. (I  added orange zest when almost cool.)  I also used the Ras el Hanout which is a Moroccan spice blend that includes chili pepper. With that, you could try a dark chocolate with chili, or even a splash of chipotles for an extra kick.  I’ve also used curry and it’s equally as good and definitely worth the addition.

1 14-ounce can of organic coconut milk, divided
3 TB Sucanat or brown sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 teaspoon ras el hanout spice blend or curry powder, (optional)
3 TB cocoa or carob powder, sifted
1 3.5-ounce bar semi-sweet chocolate, chopped
2 tsp. vanilla extract
1 TB freshly grated orange zest
1/4 cup coconut flakes, toasted in a dry skillet

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Add orange zest. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve with whipped cream dusted with the coconut flakes.

Coconut Whipped Topping

2 cans of coconut milk, full fat
1 cup organic powdered sugar
1 TB vanilla extract

Directions:

Place your cans of coconut milk in the refrigerator for a minimum of 24 hours.  The longer the better.  So when you bring them home from the grocery store just tuck two into the ice box for when you need emergency whipped cream.

Also, place your bowl and whip into the freezer for at least 3 hours to chill.  I use my Kitchen Aid mixer with the balloon whip.

Once you take your bowl and whip out of the freezer and set up the mixer do not waste time.  You need to keep the equipment cold.  Open the cans at the bottom with a bottle opener to drain off the coconut water.  Save this for your smoothies!  Now open the top of the can all the way and scoop out the thick cream.

Start your mixer on low and move up 1 or 2 notches for speed until you get to moderate.  As it starts to whip and increase in volume, gradually add in the powdered sugar and vanilla.  Once it’s mixed and looks fluffy like whipped cream, it is!

I  received pears in my CSA box yesterday which was a bit of a surprise, as I tend to focus on them more in the fall.  But I’m always game to put produce to new uses, and I love the combination of pears and almonds.  This recipe was adapted from a friend who was in my chef program.  Its flour-less and therefore gluten free.  The result was light and decadent (if that makes sense) – and just in time for Valentine’s Day…

Almonds are amazing!  They’re a great source of vitamin E, with just 1/4 cup providing 60 percent of the recommended daily allowance. They also have good amounts of magnesium, potassium, zinc, iron, fiber and considered a healthy fat. In Traditional Chinese Medicine, almonds are considered anti-inflammatory, anti-spasmodic, emollient and are also used as a tonic. They are also known as brain and bone food, probably due to their high calcium content. They help with alkalizing the blood and relieve chi stagnation in the liver.  Eating a handful as a snack is optimal and good for curbing hunger pangs.

Pear Almond Torte

3 cups blanched almonds
1 cup maple syrup
6 whole  eggs
2 tsp almond extract
¼ tsp salt
4 whole pears
2 TB lemon juice, freshly squeezed
1 pinch sea salt
½ tsp cinnamon
¼ tsp nutmeg

CAKE
Grind almonds in the food processor until fine like flour.  Add the maple syrup, eggs, almond extract and salt, process for a few minutes.  Be careful not to over process.  Pour into a parchment lined 8-inch spring form pan.  Place on a cookie sheet.  Bake at 375 F for 20-25 minutes, (or until the cake no longer jiggles).  Let cool.

CARAMELIZED PEARS
Peal, core and slice pears. Add pears, lemon juice and salt to skillet.  Cook the pears on medium until soft.  Add water if needed while you cook the pears.  When they are caramelized, add them to the top of the cake in circular fashion.  Sprinkle the top with the cinnamon and nutmeg.

>>If chocolate is your fancy for Valentines’ Day – here are some other favorite dessert recipes:

Chocolate Beet Cake (with its lovely red hue)

Chocolate Zucchini Cake (make a pink frosting)