Sunday, March 31, 2013

Easter Goodies

Here are some recipes that I made today. Happy Easter!

COCONUT KEY LIME PIE
This turned out delicious, definitely one of my favorites. The toasted coconut on top is definitely the perfect finishing touch.

INGREDIENTS
1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 Easy Press-In Pie Crust, made with graham crackers
2 cups cold heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sweetened shredded coconut, toasted

DIRECTIONS
Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.


I wanted to make this recipe because it is from a friend's blog, her name is Solana, we met back when I ran the Vancouver First Half in February. After that great run (which turned out to be a PR!) she made us a delicious Whole30 brunch! She has lots of great recipes and information on Whole30 and Paleo on her blog here. I've been really interested in this whole Paleo thing and before I met Solana I had never heard of it so in case you've never heard of this diet before this is how Wikipedia describes it: The Paleolithic diet consists mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots, and nuts, and excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar, and processed oils.

This recipe turned out great, way better than expected as I haven't had a ton of luck baking without conventional grains.

INGREDIENTS

Cake Ingredients:
3/4 cup coconut flour
1 cup melted coconut oil
10 eggs
5 large carrots
1 cup maple syrup
1 tablespoon cinnamon
1 tablespoon vanilla extract
1 teaspoon sea salt
1 teaspoon baking soda
10 medjool dates

Frosting Ingredients:
1 cup full fat cream cheese (the only non-paleo part of dinner/dessert)
1/4 cup maple syrup
1/2 tablespoon vanilla
1 tablespoon fresh grated ginger

DIRECTIONS
Pre-heat oven to 325.
Put 1 tablespoon of maple syrup aside.  Take cream cheese out of fridge to bring to room temp.

Grate the carrots, place grated carrots in a large ziplock bag, pour remaining maple syrup over carrots, and let marinate in the fridge for 1 hour.

Sift the coconut flour.  In a small bowl, add the flour, cinnamon, salt & baking soda.

If you bought un-pitted dates, remove pits and place in a microwaveable bowl.  Add 1 tablespoon of water to the dates, microwave for 30 seconds.  Mash with a fork, add the tablespoon of maple syrup that you put aside, and mash with a fork again.

In Kitchenaid mixer bowl, blend eggs, vanilla, melted coconut oil, and date mixture.  Add the dry ingredients to the liquids and blend.  Stir in carrots.

Grease two 9in baking pans with coconut oil or use parchment paper.  Pour batter into pans.  Bake for 45 minutes.  Test center with toothpick; if the toothpick comes out clean, it’s done.

While baking, make frosting, blend all ingredients in your Kitchenaid mixer.
Frost and enjoy!!!

I added shaved almonds on top just for decoration, but they tasted delicious as well!

EASTER EGG NESTS
I also made these little nests, I was originally going to put a nest on the cake or pie or use it as a garnish on the plates but the kids ended up just eating them :) I used cadbury mini eggs instead of jelly beans.

1 lb. powdered sugar, sifted and divided or 2 1/2 c.
1/2 c. light corn syrup
1/3 c. butter
1 tsp. vanilla
2-3 drops green food coloring
8 oz. shredded coconut
Cadbury Mini Eggs

In 3-quart saucepan, stir together 2 cups of the sugar, the corn syrup and butter. Stirring constantly, bring to a full boil over medium to low heat. Stir in remaining sugar. Remove from heat, cool 5 minutes. Stir in vanilla and food color.

With wooden spoon, beat until mixture thickens slightly. Stir in coconut just until blended. Drop by heaping teaspoonfuls into mounds on waxed paper. Press 3 jelly beans into each mound to form nest. Let stand until set. Store in tightly covered container. Makes about 36.


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