Sunday, June 26, 2016
Ice cream sandwiches are wonderful, and sorbet filled sandwiches are even better!
IT is HOT HOT HOT in Houston right now so we are craving frozen everything! Sorbet though without the fat feels more cooling.
When you make a sorbet it often calls for lemon juice but since that is not safe for Abby we use a lot of tamarind, and in this case it made something spectacular! The tamarind intensified the peach and it reminded us of a cross between an apricot and some sort of sour gummy candy..
The cookie is just a basic shortbread and I threw in some ginger, because ginger is a nice addition to both peach and tamarind.
Definitely a make again(and again and again and again!)
For the Cookies:
1 1/2 cups gluten-free all purpose flour
1/2 teaspoon guar gum
1/2 cup homemade powdered sugar
1/4 teaspoon pink himalayan salt
1 teaspoon powdered ginger
7 tablespoons Tropical Traditions coconut oil(gold), at room temperature
1 extra-large egg
1/2 teaspoon homemade vanilla extract.
Preheat oven 325
1) Combine the egg and coconut oil until it is nice and fluffy.
2) Add, sugar, salt, ginger, flour, vanilla to the egg and oil combo and mix until dough forms into ball. (I used my hands!)
3)Between two sheets of parchment with a liberal amount of gf flour sprinkled on the bottom sheet and on top of the dough, roll out. Use biscuit cutter(or cookie cutter of choice). Mine were about 1/2 inch thick.
4) Line cookie sheet with parchment paper. Place all cut out raw cookies on the parchment(I sprinkled with sugar ). Place cookie sheet into fridge until well chilled(30 minutes or 15 in the freezer).
5) Bake for 10-15 minutes depending on thickness.
6) Allow to cool completely.
7) Spoon or pipe sorbet on bottom cookie. Carefully set top cookie on top(cookies are pretty frail until frozen) Place in freezer for at least 2 hours. Wrap individually.
Peach and Tamarind Sorbet:
1/2 cup water
3/4 cup organic C&H sugar
3-4 tablespoons tamarind puree(I buy the block, hydrate and strain)
5 medium ripe peaches, peeled and sliced
1) In saucepan heat water,sugar, tamarind until sugar is melted. Remove from heat.
2) Place peaches into blender and add the sugar combo, blend until very smooth. (You can strain, I did and there wasn't much to strain out so would be fine without straining.)
3) Chill and follow your ice cream machine's directions.
Friday, June 10, 2016
We have been on a bit of a pie kick around here. I am however growing weary of rolling crusts so this "crust free" pie caught my attention.
I saw a lot of different variations when I was googling. Most either called for biscuit mix or self rising flour. You can make your own self rising gluten free flour: 1 cup all purpose gf flour plus 1 1/2 teaspoon homemade baking powder plus 1/2 teaspoon salt.
Most also called for butter so coconut oil was a perfect replacement.
I also noticed most just call for "milk", I assume dairy but coconut milk was perfect to take that coconut flavor to the next level.(I am sure you could use any milk in this recipe)
Another one I was able to tweak was the "sweetened coconut flakes". Obviously store bought coconut flakes are corn tainted(and other!) so making your own is very easy. Simply lightly moisten Tropical Traditions coconut flakes and toss with a bit of homemade powder sugar. I make the flakes first to make sure they are soft and sweet enough. I don't recommend just using the "dry" flakes as it would likely absorb more of the moisture in the pie while baking.
If you like coconut this is coconut all the way, as it should be. Sometimes having to avoid a lot different foods ends up being an advantage! I do think this will be even better with a crust.. I can imagine a shortbread like crust in cookie bar form.. next time we will try that!
4 Tablespoons Tropical Traditions Coconut oil
3/4 cup C&H organic cane sugar
1 cup homemade coconut milk
2 teaspoons homemade vanilla extract(potato vodka plus vanilla beans)
1/4 cup all purpose gluten free flour
1/2 teaspoon homemade baking powder
1/4 teaspoon salt
1 1/4 cup sweetened Tropical Traditions coconut flakes(moisten flakes and sprinkle with sugar allow to sit 30 minutes)
Preheat oven 350
1)Soften coconut oil
2) combine coconut oil,sugar, eggs, vanilla extract and milk.
3) Add flour,baking powder,salt and coconut flakes. Mix well.
4) Pour into greased pie pan.
5) Bake 40-50 minutes. After 20-30 minutes I recommend covering before finishing baking, remember, coconut will brown quickly.
Posted by Diane at 3:37 PM
Friday, June 3, 2016
When you have organic pear's that need to be used I tend to make pear sauce. I then end up with a lot of pear sauce canned or in the freezer.
I stumbled across a recipe for applesauce pie and thought, "Why not?" Made a few tweaks to make it "Abby safe" and we all agree this is a keeper!
2 cups homemade pear sauce(I tend to drain mine and make it thicker and I sweeten)
1 cup C&H organic sugar
1/2 cup Tropical Traditions coconut oil
1 teaspoon homemade vanilla extract
1 teaspoon ground ginger(we have been buying Simply Organic or Frontier for some of her spices and herbs)
1/2 teaspoon ground clove(feel free to add whatever spice you like, ginger and clove are Abby's safe spices so we stick to them)
1 unbaked gluten free pie crust(Tropical Traditions shortening, gf all purpose flour blend, salt, a bit of sugar, 1 egg,some water and roll between 2 sheets of parchment)
Preheat oven 425
1) soften coconut oil
2) Make pie crust and chill
3) In bowl combine coconut oil, eggs and sugar. Then add pear sauce,vanilla and spices. Blend well.
4) pour into chilled crust.
5) bake at 425 for 15 minutes. Reduce heat to 350 and bake for another 30-40 minutes. Very much like baking pumpkin pie, you want to make sure it has set through to the center. You may want to cover your crust halfway through if browning too quickly.
Posted by Diane at 4:42 AM