Coconut Joy Brownie_(GF)

-it's something like stuffing an almond joy inside a gooey brownie-

bbq season is on, and everyone knows brownies and/or cupcakes are simply a necessity during these trying times of cold beer in the hot sun times. i mean, how else do you cool yourself off when you're standing next to an open flame in 90 degree heat, on a roof? come to think of it - why exactly do we wait until it's blazing hot to fire up a grill and stand next to it? well anyways i don't make up the rules - but i do make brownies and these are killer. seriously they may kill you. if you think you are on a diet go ahead and make these, they will cure you of that ridiculous endeavor. BUT the good news: they are gluten free and better yet - totally delicious. so all you gluten-less folks out there: eat your heart out! if you like your gluten - just use the standard AP flour. and maybe one of these days i'll make a GF burger bun for you too - until that time just eat more brownies and wallow in the joy of it all.

COCONUT JOY BROWNIE_GF

3/4c cocoa powder

12 oz butter

3 large eggs

1 1/2c sugar

1 1/2 tsp vanilla

1/4 tsp almond extract

1/2 tsp salt

6 tbs coconut flour

(handful) sliced almonds

JOY LAYER:

2c shredded sweetened coconut

2/3c sweetened condensed milk

pinch salt

*preheat oven to 350F, light grease an 8x8 baking pan

*melt butter, whisk in the cocoa powder and let cool slightly for a few minutes

*whisk in eggs, one at a time

*mix in sugar and extracts, stir to combine

*stir in flour and salt

*in a separate bowl combine all the ingredients for the JOY layer

*pour half the brownie batter into the prepared pan

*drop blobs of the JOY mixture on top, generously sprinkle the almonds over the coconut

*pour the remaining brownie batter over the top

*bake for 20-25 minutes until toothpick inserted shows only a few crumbs.

*let cool for about 30-45 minutes, cover and chill in frig a few hours before cutting (these guys ages very well)

Vanilla Bean Coconut Ice Cream

-bring on the cake -

as promised, i present you with one of my proudest concoctions. though i am sure that i am not the first to use coconut milk in place of cow milk i'm still just a tab bit proud of myself. my master skills have been proven. ok, enough about my incredible ingeniousness and on to the goods.

like i mentioned i made cake. that cake called to be served w/ fresh whipped cream which i have absolutely nothing against - its the "cool" stuff i have serious issues with - i just didn't have whipping cream in the frig and i wasn't about to walk the 5 minutes down to the bodega, throw down $4 and get some. i know, such a hard life. instead i thought to myself: "what ever happened to cake and ice cream?". really though! think about it, think back the last 6 months. how many times did you had cake or some form of it (cupcakes etc..)? now tell me how many times a nice scoop of frozen lovely came with that piece of cake? yeah well if you are like me its been years if not decades (think back pizza and skate rink birthday parties).

so in other words: cake and ice cream are a fast become endangered species that i aim to save. this business of the almost overused whipped cream or creme fraiche with your cake is just a little to grown-up for me and need i remind you that summer is near?!

now that you have been schooled let me tell you about the ice cream. if you've ever messed around with a fresh vanilla bean you know how powerful they are. once you slice the pod in half the intense and familiar fragarance starts bumping around your kitchen and just handling the thing leaves your hands smelling like christmas cookies for hours. any time you opt to use fresh vanilla be ready for it to be front and center of your creation. the coconut milk acted as a nice, subtle undertone for the vanilla. nothing wrong with just cow milk but, if you are looking for something a tad more complex and almost softer this is for you. enjoy!

VANILLA BEAN COCONUT ICE CREAM

1 1/2c (unsweetened) coconut milk, well stirred

1 c whole milk

3 tbs cornstarch

6 tbs sugar

1/2 fresh vanilla bean, slit

*combine the coconut milk, sugar and 1/2c milk in pan over medium heat

*scrape out the tiny seeds from the split bean. add the bean and seeds to the pot

*in a separate bowl combine the cornstarch and remaining milk

*when the milk begins to steam whisk in the cornstarch and milk mixture

*continue to whisk 3-4 minutes until the mixture begins to thicken

*turn heat down to low, continue whisking for another 3-5 minutes (don't let it get too thick, just slightly thicker)

*take off the heat, allow to get to room temp, remove the vanilla pod and chill for at least 6 hours or overnight

*freeze in your icecream maker.

Apricot & Coconut Almond Tea Cakes_GF

-gluten free apricot and coconut tea cake, made specifically for the best of snackers-

i finally had a chance to make another recipe out of the gluten-free almond flour cookbook - i love this book btw. every saturday or sunday morning for the past month or so i pull out this little treasure trove and flip through it while my weekend pancakes are getting all heavenly and golden. every time i avow that i will make this or that. then get diverted by something else. but alas - i did it! i made these delicious little tea cakes. suppose i don't have to tell you that they really are perfect with a little cup of tea, but i will anyways - or i guess i already did. hmm.

these have no added sugar other than the natural sweetness of the apricots as well as the more subtle coconut and almonds. they are kinda perfect to me. these can be classified as those grand treats that aren't sweet but yet leave a sweetness in your mouth that satisfies any sweet tooth you have. like i said, pretty damned perfect.

the one note i have: make sure and use good quality, fresh dried apricots - make sure there's no funny business in the ingredients like sulphur dioxide which is rampant in dried fruits particularly apricots. not only does it diminishes vitamins in foods but will spur an asthma attack and possibly cause stomach problems in people lucky enough to be like me. i always stick to organic Turkish apricots, brown and all - yum!

if i've totally freaked you out about apricots (understandably) then i am sure you can substitute any dried fruit -- i would say fig. if you do let me know how it turns out.

APRICOT & COCONUT ALMOND TEA CAKES_GF

1c dried apricots

1c unsweetened shredded coconut

2c blanched almond flour

1/2 tsp salt

1/4 tsp baking soda

1 egg

1 tbs vanilla

*preheat oven to 350F, grease an 8x8 pan

*in a food processor chop the apricots and coconut to a crumbly mixture

*add in the almond flour, pulsing

*add in salt & baking soda, pulse a bit to combine

*add in the egg an vanilla, blend to combine

*empty out into the prepared pan and pat down to evenly distribute

*bake 20-25 minutes until golden

*let cook completely (about 30-45 minutes) before cutting

Banana Coconut & Carob Bread_vegan & GF

-taste the tropical goodness-

about every other week or so i am faced with the "dilemma" of what to do with numerous overly ripe bananas. i don't really eat bananas , unless baked into a delicious cake or muffin, what have you. so when the banana order arrives 9 to a bunch. leftovers are going to happen.

so this leaves quite the opportunity for a sugar sensitive, health conscious (to an extent) foodie freak like myself. the problem is; bananas can be used for anything. seriously. do a quick google search for banana recipes - you will be bombarded. at first they all seem to be the same - banana nut muffins, banana cream pie, banana chocolate chip bread.... yadda yadda. so anyways i ran into a recipe for banana's and coconut "bars" which made me think - yeah lets get tropical with this eh?

and here we have it - a healthy, vegan, low fat, gluten free, low GI little treat for your morning enjoyment!

BANANA COCONUT CARON BREAD (vegan, gluten free)

3 (very) ripe bananas

2 tbs molasses

1/3c unsweetened applesauce

1/4c agave

1/4c maple syrup

2c spelt flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4c unsweetened shredded coconut flakes

1/2c carob chips

*preheat oven to 350F, grease an 8"x8" pan

*mash the bananas in a small bowl, add in molasses, applesauce, agave and maple syrup. Stir to combine

*in seperate bowl sift together the spelt, baking powder, baking soda and salt

*stir in the banana mixture, just to combine

*fold in coconut and carob chips

*pour into prepared pan

*cook for 45-50 minutes - until toothpick is clean

*let cool and slice.

Mulberry and Apricot Granola

i loath store bought granola. its loaded with sugar and fat - not to mention that its been sitting in a plastic bag on a shelf for somewhere around 6 - 10 months. since i was sick a few weeks ago i've somehow lost my pancake breakfast abilities. so i am once again stumbling around my breakfast routine try to figure out what the next craze will be. so far i'm looking at yogurt and granola, an oldie but goodie.

again, i am attempting to clear out the pantry so this is what i got. i love mulberries - super high in vitamin C and very low in sugar, but you can add what you wish. i made some for josh and used mini chocolate chips instead of fruit (yeah you have to coat with chocolate to get him to nosh on anything remotely healthy) and it was a definite hit.

MULBERRY APRICOT GRANOLA

2c oatmeal

1/2c sliced almonds

1/2c chopped almonds

1c unsweetened shredded coconut

1/2c wheat (or oat) bran

1/2c agave nectar

1 1/2 tsp vanilla

1/4 tsp kosher salt

1 tbs coconut oil (melted if needed)

1 c dried mulberries

1/2c chopped turkish apricots

*combine oatmeal, almond and coconut - toast in 350F oven for 10-12 minutes.

*remove from oven and transfer to mixing bowl and turn oven down to 300F

*stir in wheat bran

*while still warm add in agave, vanilla, salt and oil. stir to combine

*spread on a shallow edged baking pan

*cook 25-30 minutes

*let cool completely then crush up as needed.

*toss in apricots and mulberries

Real Raw Lime Tart

i have to be honest, i am not a key lime pie fan at all. i think i just have this totally ridiculous idea that only people who live in florida, own a yacht and listen to jimmy buffet eat key lime pie. am i totally insane or is there a small part of you that totally agrees? alright whatever. here are the fun facts about key lime pie.

completely contrary to what i thought i knew; the traditional recipe for the pie is almost identical to a lemon meringue pie - substituting the obvious fruit. somewhere after the dessert started to travel the country the recipe was diluted to a graham cracker crust, sweet condensed milk, limes and whipped cream. ouch! ok, so the real recipe does call for sweetened condensed milk - this was evidently because fresh milk wasn't so easy to come by with out refrigeration (at the time of invention) and we all know it gets a little steaming down there in the keys. also strangely it is asked that the baker does not cook the filling, egg yolk and all (yikes!). the souring reaction between the lime juice and the condensed milk causes the filling to thicken on its own. the meringue of-course has to be quickly browned.

all very interested, but best of all: in 1965 a florida state representative tried to pass a law stating that anyone who made a key lime pie with anything but key limes would be fines $100. ha! it didn't pass. i love it. i wish i could do that for who ever named white chocolate - its not chocolate! as of 2006 key lime pie is the official florida state pie. good for them.

with all this said, i was flipping through my real raw cook book (i am determined to make as many of these recipes as possible while josh's butter loving taste-buds are away eat barbeque chips and kaft mac n' cheese) and i found this recipe for a lime tart. i thought i should just dive right into the lime experience. fine me if you like, but i did not use key limes, more like a handful of limes bought off my fruit stand guy around the corner for a dollar. my tart doesn't really look like theirs, maybe because i lacked tart molds - but its close! i have to say it is pretty delicious and very healthy. what more can you ask for?

REAL RAW LIME TART

TART SHELL

1c raw macadamia nuts

1/2c shredded unsweetened dry coconut

1 1/2 tsp lime zest

1 tbs lime juice

1 tsp vanilla extract

1/2 tsp fine sea salt

2 packets stevia

1 tbs agave nectar

*place nuts in the food processor, place them in the freezer for a about 15 minutes

*once chilled put the remaining ingredients in the processor and pulse until well combined.

*don't over chop it will get oily

*lightly oil (with any nut oil) 4 - 4" tart shells w/ removable bottoms. if you are not using a tart shell w/ removable bottom, just line your mold with plastic wrap.

*divide the "dough" evenly amongst the prepared shells. press into the mold to fully line.

*place in freezer for another 15-20 minutes to firm up.

LIME MOUSSE FILLING

2 ripe avocados, peeled and pitted

1/4c lime juice

2 tbs packed lime zest

2 tbs agave nectar

1 tbs coconut oil

1 tsp vanilla extract

pinch fine sea salt

2 packs stevia (more of you please)

*in processor, process all ingredients until smooth

*remove the tart shells from molds

*fill with the lime mousse, cover with wax paper making sure the surface of the mouse is directly covered and keep in frig until ready to eat.

*you can also freeze them and thaw out for 15 minutes before noshing down.

Real Raw Chocolate Pudding

as if louisiana isn't faux tropical enough in my mind pile on top memories of the infamous coconut. i can't remember how old i was, but every once in a blue moon my father would buy a coconut. hm. interesting now that i think about it. interesting because i have no idea what the intention was there. my mom loathes coconut, she claims it expands in her mouth (?). just the hearing the word and she makes a face. that and rootbeer - i don't know, but i have to agree: rootbeer is crazy stuff.

anyways back to my father and coconuts. i have a distinct memory lodged in my mind of one night that my brother and i stood around my dad as he literally hacked away at a coconut. it was disastrous. i think there was a hammer and a drill involved, i think. i just remembering that it went on for a while. we stood there watching my dad in his standard v-neck white undershirt reassuring us every now and again that it is "always a bit tricky" to open up one of these little guys. i felt like we were doing something really exotic. you know because it was a coconut and they are only found on islands.right. and they always fall on people's heads.

so in memory of my father's adventures with coconuts and my on going attempt to get healthier deserts while flying solo i have finally (!) made the chocolate pudding recipe from pure food and wine (a raw living foods restaurant here in NYC & my hands down favorite place to eat at). and i have to admit as i stood there in my robe sawing away at my young coconut with my completely inappropriate knife, i totally felt like my father.

oh and by the way: this pudding is delicious! i would take it over regular any day.

REAL RAW CHOCOLATE PUDDING

1c coconut meat

1/4c + 2 tbs coconut water

1/4c maple syrup

2 tbs agave nectar (can add another tbs if desired)

1/4c dutch processed cocoa powder

1 tbs vanilla

*drop all of the ingredients in a strong blender and "liquify" until smooth and creamy - add more coconut water if you feel it is too thin.

* chill to firm up a bit, otherwise you can chow down immediately