No Bake Blueberry Coconut Bars

October 16, 2021 / Lyn Jones / 0 Comments

They check all the boxes: easy/no-bake, gluten-free, vegan, refined sugar-free/not too sweet, fun to put together, and so so delicious. This is a lighter dessert that won’t weigh you down. They would be the perfect, easy yet impressive dessert to bring to a gathering. And they’ll keep well in the refrigerator.  Serves: 16 square bars

INGREDIENTS
for the blueberry chia jam
  • 3 cups frozen blueberries – thawed (do not use fresh, non-frozen blueberries for this recipe)
  • juice of 1 small lemon
  • 3 tablespoons maple syrup
  • 3 tablespoons chia seeds
  • 3 tablespoons chia meal (ground chia seeds)
for the shortbread
  • ¾ cup GF rolled oats
  • 12 Medjool dates – pitted and soaked in hot water for 10 minutes
  • ¾ cup coconut flour
  • ¼ cup melted coconut oil
  • 1 tablespoon lemon juice
  • pinch of sea salt

    for the coconut creme
    1 can full fat Thai coconut milk – refrigerated overnight to separate fat from water

  • ½ cup unsweetened dried shredded coconut
  • 2 tablespoons maple syrup
  • splash of vanilla extract
    to make the blueberry chia jam
    1. Thoroughly mix all the ingredients in a medium bowl. Cover and refrigerate for a few hours or overnight, until the chia seeds have bloomed and the mixture resembles a jam-like consistency. Mash the berries partially with a potato masher, leaving plenty of them whole.
    to make the shortbread
    1. Put the oats in a food processor and grind them into a flour. Drain the dates and add them to the food processor, along with the rest of the ingredients. Process until you have a well-combined dough that sticks together when pressed between your fingers.
    2. Prepare an 8″ x 8″ baking dish by lining it with parchment paper, extending the paper up the sides of the dish. Press the shortbread into the bottom of the dish in an even layer. Set aside.
    to make the coconut creme
    1. Scoop the separated coconut fat from the top of the can of coconut milk into a food processor (use the leftover coconut water in smoothies, soups, porridges or lattes). Add the shredded coconut, maple syrup and vanilla extract to the food processor and process until well combined. Be careful not to over-process, as the coconut fat can separate and ‘curdle’.
    to assemble the bars
    1. Spread the coconut creme over the shortbread in a thin, even layer.
    2. Take the blueberry jam our of the refrigerator and spread it on top of the coconut creme in another even layer. Place the dish into the refrigerator for a few hours or overnight, for the shortbread and coconut layer to set.
    3. Once the shortbread and the coconut layer have set, lift out the bar from the dish onto a cutting board, using the extended edges of the parchment paper. Cut into 16 squares or any size/shape of choice. Keep refrigerated.

 

 

Curry Coconut Ice Cream

September 24, 2021 / Lyn Jones / 0 Comments

For those of you feeling the first signs of spring among the remaining chill of winter. The many spices in this recipe provide an earthy, invigorating, and overall warming effect. This ice-cream was a big hit among those who tried it. The mingling of sweet & savory, creamy & spicy makes for a bold and complex flavour. Try, too, making it without sweetener, to serve next to savoury dishes.

1 cinnamon stick
1 star anise
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 whole cloves
3 green cardamom pods
2 black peppercorns
2 cups coconut milk
2 teaspoons turmeric powder
1-inch fresh ginger root – peeled, sliced and crushed with a knife
1/4 cup plus 1 tablespoon maple syrup
1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
ice-cream machine

1. Toast whole dried spices in a medium, heavy-bottom sauce pan over medium low heat for 2-3 minutes, or until fragrant. Coarsely crush spices in a mortar& pestle or coffee grinder. Return to the pan, add coconut milk, turmeric and ginger. Bring to a boil over medium heat, lower the heat to a slow simmer and cook for 20 minutes, partially covered. Remove from heat and let cool.

2. If you have a high-speed blender such as Blendtech or Vitamix, pour milk with spices into the blender, add maple syrup and xanathan gum/arrowroot powder and blend until smooth. If you have a regular blender, strain the milk and discard spices. Add strained milk into the blender with maple syrup and xanathan gum/arrowroot powder and blend to combine.

3. Place the mixture in the refrigerator and let chill thoroughly, preferably overnight. Churn in an ice-cream machine for 20-25 minutes or according to the manufacturer’s instructions. Scoop into a container and freeze for at least 4 hours. When the ice-cream becomes hard, let it soften at room temperature for 10-15 minutes before serving.

NOTE:
Is there anyway to grind up the spices anyway and add in even if you don’t have the a high speed blender? I would really like that added punch.

You can first dry toast all the spices and grind them into a homemade curry powder. Then just blend the curry powder with the milk and the rest of the ingredients, process and chill. Hope you enjoy the ice cream 🙂

 I heard of someone eating pumpkin soup with a dollop of curry ice cream on top, in a restaurant. It sounded wonderful, and I have always wanted to make it.

(from  https://golubkakitchen.com/recipes/)

 

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