Dessert

Spiced Pumpkin Mousse Pots

pumpkinpot

Holidays can be such a challenge when catering for special diets, and Thanksgiving is no exception. I started early this year testing some new Thanksgiving dessert ideas and came up with these Spiced Pumpkin Mousse Pots, which were a a big hit with my testers. I thought I would put the recipe up early as these would also make a fantastic addition to a Halloween-themed party.

Pumpkin is the ultimate autumnal food and I love cooking with pumpkin at this time of year. Pumpkin is particularly rich in vitamin A which aids vision, especially in dim light – definitely a good thing as the days get shorter! I used pumpkin puree from the supermarket in my recipe to keep these pumpkin pots quick and easy, but if you fancy a project you can make your own.

My recipe is adapted from Michelle Tam’s Paleo Pumpkin, Coconut & Maple Custard Cups. I love Michelle’s blog Nom Nom Paleo, and she also has a great app and cookbook. Do check it out if you are interested in Paleo cooking, and most of her recipes are also GAPS-friendly.

Spiced Pumpkin Mousse Pots (adapted from Nom Nom Paleo)

300 ml coconut milk

4 eggs

120 ml maple syrup

300 g pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon ground five spice blend

1/2 teaspoon ground ginger

1 teaspoon vanilla extract

pinch of salt

Makes 6-10 pots, depending on the size of your ramekins.

Preheat your oven to 170 C and boil a full kettle of water.

Heat the coconut milk in a pan over low heat on the hob, until warm but not boiling.

Whisk the eggs and maple syrup together in a large bowl. Very gradually add the warm coconut milk while continuing to whisk.

Add the remaining ingredients and stir until well-blended.

Place your ramekins in a baking dish, and fill the ramekins with batter. Just before placing the baking dish in the oven, pour enough boiling water into the dish to reach about halfway up the ramekins.

Bake for 45 minutes, then cool on a rack for 1 hour. These can be enjoyed at room temperature or chilled, and will keep for up to 3 days on the refrigerator.

Dessert

Cherry Clafoutis (GAPS)

clafoutisrack

Over the past few weeks, the internet has been simply awash in recipes for cherry clafoutis. Yes, I realize it is cherry season. I too have been enjoying the sweet and plentiful cherries at the market and in my local shops. But I had not made clafoutis in nearly a decade, since I stopped baking with gluten and dairy. Finally, the other day after the umpteenth clafoutis recipe popped on my screen, I decided it simply must be possible to make a tasty gluten and dairy free version. And since the cherries I had to hand were very sweet, I had a go at making it free of refined sugar as well. Let me know what you think!

Cherry Clafoutis

500 g sweet ripe cherries, pitted

200 ml coconut milk

3 large eggs

75 g ground almonds

75 g pure vanilla extract

a bit of coconut oil or ghee to grease the pan

Serves 6-8

Preheat your oven to 175 C.

Grease your pan with a bit of coconut oil or ghee (I used a 26 cm cast iron skillet), and place the pitted cherries in a single layer in the pan.

Combine the remaining ingredients in a food processor or blender and blitz to obtain a batter-like consistency. Pour over the cherries, and bake for 45 minutes.

Cool for at least 15 minutes, then serve warm or at room temperature.

Dessert

Chocolate mousse

chocmousse

Before 2014 draws to a close,  I wanted to take this opportunity to thank all of you for following me here, as well as on Facebook, Twitter and Pinterest.

In 2015 I am planning to post more healthy breakfast and snack ideas. I am also developing some bread recipes, both GFCF and GAPS, which I hope be able to have ready for you soon. And I would like to cook more desserts that are free of gluten, dairy and refined sugar – so watch this space.

In the meantime, with no apologies, here is a chocoholic’s dream of a recipe for dairy-free chocolate mousse. Enjoy!

Chocolate mousse

300 g dark chocolate (I use Green & Black’s cooking chocolate)

40 g cocoa powder (again, I use Green & Black’s)

80 ml hot water

2 egg yolks

6 egg whites

200 g caster sugar

Serves 8

Break the chocolate into squares and melt in a bowl over a pan of hot water, on the hob.

Mix the hot water and the cocoa powder to form a thick paste. Combine with the melted chocolate and egg yolks and mix well. Set aside to cool.

Whip the egg whites, gradually adding the sugar.

Add a third of the egg whites into the chocolate batter, mixing well, then fold in the rest carefully.

Put the mixture into a large bowl or eight small bowls, glasses or ramekins.

Refrigerate for at least 4 hours before serving.

Dessert

Passover desserts

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Passover is approaching, and I have good news for anyone scratching their heads trying to think of a suitable dessert. Every single dessert on this website is seder-friendly! This is one of the advantages of gluten and dairy free baking.

(And there I was thinking I was appreciated as a passover guest because I was good company…)

Here are my top picks from the Brain Food archive:

Chocolate Macaroons

Coconut Macarons *

Cranberry Amaretti

Chocolate Olive Oil Cake **

Banana Cake **

Raspberry sorbet

 

* substitute coconut flour or any nut flour for the rice flour if necessary

** standard baking powder is not kosher for passover, but it is possible to purchase baking powder with kosher for passover certification