Gluten and dairy-free lemon custard with raspberry desserts

I was in the mood for trying out a dessert to highlight a favorite berry of mine when in season- raspberries!  I modified a recipe I found for a Paleo custard from Paleo Newbie and came up with a pretty and tasty dessert:

Gluten and dairy-free Lemon Custard with Raspberry desserts
(makes 5-6, 6 oz custard cup desserts-depending on thickness of crust)

Crust

1 c hazelnut flour

1/2 c organic coconut flour

1/2 c organic walnuts, chopped

1/4 c organic unrefined coconut oil, melted

3 TBSP organic raw honey, melted

1/2 tsp vanilla extract

Pinch of salt

Lemon custard 

1/2 c fresh organic lemon juice

3 eggs

1/4 c raw honey

1/4 c organic refined coconut oil

Jam filling

1/3 c mashed organic raspberries

1 heaping tsp raw honey

1 tsp fresh lemon juice

Directions

Crust instructions

1. Preheat oven to 350 F.
2. Grease bottom and sides of glass 6 oz baking dishes with coconut oil.
3. Combine crust ingredients and mix well by hand.
4. Press the crust into the sides and then bottoms of the baking dishes for a not too thick crust.
5. Bake unfilled cups for 8-12 min, or until slightly browned and dried out to touch on side.
6. Remove from oven and allow to cool.

Custard instructions

1. Whisk the eggs.
2. Combine lemon juice, eggs and raw honey in sauce pan over medium heat.
3. Slowly pour in the coconut oil and mix well.
4. Continue to stir, watching closely. The mixture will quickly begin to thicken.
5. Once thickened, remove from heat and set aside.

Jam preparation

1. Prepare the raspberry jam by cooking the raspberries, lemon juice, and honey until slightly thickened.
2. Allow to cool slightly.

Assembly

1. Place approx 2-3 tsp of jam in bottom of each crust.
2. Next fill with lemon custard.
3. Top with fresh raspberries, thin slices of apricot, and a sprinkle of lemon zest.
4. Refrigerate until ready to serve.

Gluten free pumpkin chocolate chip cookies

The combination of pumpkin and dark chocolate makes me think of fall.  I crafted these cake-like pumpkin cookies to bring in all the warm spices and flavorings of fall, but in a slightly healthier version.    If you like cakey pumpkin cookies, these may be for you!  (these can also be made as sweet potato cookies by substituting sweet potato for the pumpkin)

Gluten-free pumpkin chocolate chip cookies 
(I made 20 regular size cookies and 8 large ice-cream scoop sized cookies)

• 1 c cooked pumpkin (or peeled and mashed sweet potato)
• 1 c demerara sugar
• 1/4 c applesauce
• 1/4 c butter
• 4 oz quinoa flour
• 3 oz white rice flour
• 2.75 oz plantain flour
• 1 egg 
• 1 tsp baking powder
• 1 tsp soy milk
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1 Tbsp pure vanilla extract
• 12 oz bag dark choc chips

1. Pre-heat oven to 350 degrees.  Prepare two cookie sheets with parchment paper or silicone baking mats.
2. In large bowl, cream together pumpkin, sugar, butter, egg, and applesauce.
3. In a small bowl, combine milk and baking soda and set aside.  In a separate bowl, stir together flours, baking powder, and spices.  Add baking soda mixture to flour mixture.
4. Add flour mixture to pumpkin mixture, stirring until just combined.  Add vanilla extract and chocolate chips.
5. Drop by rounded spoonfuls onto prepared baking sheets.  Bake for about 15-20 minutes until lightly browned.  Cookies will be very cake-like.

Pictures from my phone do not do these cookies justice!

Gluten free sugar cut-out cookies

This time of year is always reflective and full of warm food memories.  Unfortunately, many of the foods that I have so many fond memories associated to I can no longer enjoy because of my gluten intolerance.  Correction.  It is not that "I can no longer enjoy" it is more that I have to "reinvent" via new recipes that are gluten-free.  This is definitely time consuming and sometimes frustrating because my standards are high (due to all the memories associated), but who doesn't like a food challenge?  I know I have taken a relatively long hiatus from this blog for a lot of reasons, but no matter where my life seems to take me, my passion still revolves around creating yummy (and healthy) gluten-free recipes, so I am going to try and continue updating this with new creations every so often, so stay tuned!

So, here is my current take on a simple favorite:  Gluten free, sugar cut-out cookies!  Every year for as long as I can remember, my mom and I would roll out sugar cookie dough, cut out fun shapes, and frost and decorate.  There was also, always, dough eating involved (not without stern comments from my mom about the raw egg in the batter!).  This year I decided to try making a gluten-free version.  I was pleased with the final result.  The taste was like a pleasant shortbread cookie, though has the secret punch of quinoa flour (so you can kind of get away with saying they are healthy!).  I hope you enjoy these as much as we did!

Gluten free sugar cut-out cookies (makes about 60 cookies depending on size)

• 1/2 c brown rice flour
• 1/2c to 3/4 c white rice flour
• 1 c yucca flour
• 1/2 c quinoa flour
• 1/2 Tbsp xanthan gum
• 1 tsp salt
• 1 cup sugar
• 1 cup unsalted butter
• 1 egg
• 2 tsp vanilla

1. Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the flours and salt and xanthan gum.  Set aside.
3. In bowl of mixer, blend sugar and butter.  Add egg and vanilla.  Add dry ingredients to combine.    You may need to adjust the amount of white rice flour until the texture is easy to roll out.
4. Divide the dough in half and place half in the refrigerator (could do this before rolling the first half too to make a little easier).
5. Place dough between plastic wrap to help in rolling it out.
6. Cut into desired shapes and place on prepared pan.  Bake for approximately 10 minutes.  Be careful not to over bake.  These will brown on the bottom, but not too much with the flours, so they will be done, but still be fairly light in color.

"But monkeys don't live in Ecuador, they live in the zoo"-Tyler

Tonight was a special treat for me.  I got to hang out with my nephews and play and enjoy in the creative minds of kids.  I love how Tyler says Ecuador, but my favorite of the night was when I told him that Aunt Em may get to see monkeys in Ecuador and he told me that the monkeys don't live in Ecuador, they live in the zoo!

This is the hardest for me.  I have spent short, but sweet amounts of time with my nephews.  They are all growing so quickly.  And, when Tyler (3 yo) asks me "Aunt Em, why are you going to Ecuador?" it breaks my heart a little to tell him I'm leaving to go teach little boys and girls like him (because a part of me would love to stay and teach here too so I could be closer to him).

We then have a discussion about how all the boys and girls in Ecuador could be his friends.  I am sure they would.  Tyler is extremely sociable.  I am, of course, biased because he's my nephew, but having witnessed him make a random stranger who was obviously having a bad day, melt, I'm convinced he can make friends with anyone and get them to smile.

With 8 hours left before getting up to leave for the airport, I feel very fortunate to have a loving and supportive family.  Now, if only my bags weren't so heavy, I would have nabbed a few of my nephews to come with, but I'm just hopeful all of my bags make it through tomorrow without problem.

Packed?!?

This last month has been extremely reflective for me.  These last few days, even more so.  As I go about marking things off of my to-do list, driving around town, and experiencing the town where I grew up, I feel a mixture of emotions.  I feel excitement for the next adventure; I feel nervousness at all of the unknowns; and I feel sadness for the quick passage of time and soon to be great geographic distance between me and many of my loved ones.  Though, in reality, the life of a graduate student is geographically dispersed.  These last 4 months were the first time I was home for any extended period of time since moving out and heading to college when I was 18!

So, what's the big deal?  I think it's the uncertainty.  Or the unconventional way of finishing my PhD and then heading off to a developing country to try and build a community center, teach, and make ends meet...... (more on this in later posts...).  But, with my dissertation and my divorce behind me, I am ready for the next challenge and adventure.

As I sit in my room tonight, for the last night in a while, with all of my possessions either boxed up or packed in my luggage, I can't help but sing "I'm leaving on a jet plane"  (http://www.youtube.com/watch?v=Fa3h3pnhg8s).  I know the lyrics aren't entirely relevant, but it sticks, and the tears flow in sadness and in joy.  Life is so amazingly wonderful, especially when we live in the moment.

The next big adventure....

I was reading the other day about the Power of Vulnerability (http://www.huffingtonpost.com/2011/12/15/brene-brown-vulnerability_n_1150976.html?ref=tedtalks2011) and I wondered how many people truly allow themselves to be vulnerable?  And, how difficult it is to really take that leap, to try something crazy, different, and unknown, purely because you feel it is meaningful and important.

A quote from the Huffington Post article, from Howard Thurman really hit home "Don’t ask what the world needs; ask what makes you come alive, and go do it. Because what the world needs is more people who have come alive." 


And, so it begins.  After several months of thinking, planning, worrying, dreaming, etc.  I am about to embark on a new journey.  A journey that makes me feel vulnerable, yet truly alive.  Follow me here as I journal about the next step post PhD- working in Ecuador with a rural community requesting help on the construction of a community center.  

Gluten-free fruit smoothie

As I've been plugging away with my dissertation, I've still been cooking and baking, but have been looking for sneaky ways to be healthier in a hurry.  This smoothie was inspired by one that I sampled at a wellness fair a few weeks back.  Smoothies are fast, simple, easy to modify to your taste, and this one packs a secret ingredient- spinach!

Fruit smoothie with spinach
1/2 cup vanilla soy milk (or whatever milk source you prefer/have on hand)
1/2 cup non-fat plain yogurt (I've also used greek yogurt here for added protein, and the ones with fruit are yummy)
2 Tbsp ground flaxseed
1.5 cup spinach (approx large handful)
1.5 cups combo fresh and frozen fruit (I use bananas, frozen berries, pineapple, or whatever's available)

Combine ingredients in blender until smooth and enjoy!  I have made a larger batch and then frozen and thawed them out for a snack on campus.