Wednesday, July 31, 2013

Banana Cream Pie

I must be going bananas as this is my second recipe of the week featuring them.  I couldn't let summer slip on by without making a pie and while I do love myself a peach pie or a strawberry pie, I really wanted a cold slice of banana cream pie.

The crust and the pastry cream were directly out of Martha's Pies and Tarts.  This is one of my favorite go to books for pies.  The crust aslo known as pate brisee was simply amazing; it's practically fail proof.  One thing that disappointed was the pastry cream.  I thought it would set up a bit more but it never did.  So, it ended up more like pudding.  The two other times I made a banana cream pie, one with pastry cream and one with  pudding, I didn't have this problem at all.  Regardless, it tasted spot on.

Wednesday, July 24, 2013

Banana Nut Bread (Paleo)

Since participating in a 30-day Paleo challenge, I have been trying to keep up with living a Paleo lifestyle.  One of the things I wanted to change was the sugar-laden quick muffins and breads I was grabbing for breakfast; enter discovering Elana's Pantry.  It was difficult to pick just one of  her recipes; everything looked so good.  It was hard to believe it was all gluten and grain free.  Because I had some overripe bananas, I went with the Banana Nut Bread.  This ranks high up there for my tried and true Paleo swap outs; even my none Paleo believing friend didn't know it was Paleo.

Banana Nut Bread (Paleo)
adapted from Elana's Pantry
Makes 1 loaf

2 cups almond meal
1/4 teaspoon salt
1 teaspoon baking soda
3 ripe bananas, mashed
3 eggs
1 tablespoon vanilla extract
1 tablespoon honey
1/4 cup coconut oil, melted
1/3 cup walnuts, chopped


Preheat oven to 350F.

Grease a 3 x 9 loaf pan and set aside.

In a medium bowl whisk together, the almond meal, baking soda, and salt.

Beat in the eggs, one at a time.  Stir in the bananas, vanilla extra, honey, coconut oil, and walnuts.

Pour batter into the pre-greased pan.  Bake for 55-65 minutes or until top appears dry and a toothpick inserted through the center comes out clean.

Allow to cool in pan and then serve as desired.  Keeps well wrapped up at room temperature for 3-5 days.

Monday, July 22, 2013

Blueberry Crisp (Paleo)

I decided to mix things up this weekend by bringing a paleo dessert to a friend's house instead of my usual baked goods.  It was the perfect treat after a nice barbecue dinner.  To make it completely paleo, I suggest a nice scoop of almond ice cream or coconut milk ice cream on top.  We went 50% paleo and enjoyed it with some sugar free vanilla ice cream.

Blueberry Crisp (Paleo)
Adapted from Paleo Desserts: 125 Delicious
6-8 servings

11 oz container of fresh or frozen blueberries
zest of 1 lemon
1 cup of almond meal
1/2 cup of finely chopped nuts (walnuts or pecans)
1/2 cup of unsweetened shredded coconut
1 tsp of cinnamon
1/8 tsp of salt
1/2 tsp of vanilla
2 tablespoons of honey
1 tablespoon of coconut oil, melted

Step 1: Grease a 8x8 baking dish with coconut oil.  Toss blueberries with the lemon zest.

Step 2: In a medium bowl, stir together the  dry ingredients - almond meal, nuts, shredded coconut, cinnamon and salt.

Step 3: Stir in the vanilla extract, honey, and melted coconut oil.  Add more or less coconut oil based on how dry or wet the mixture looks.

Step 4: Sprinkle the wet mixture on top of the blueberries.  Bake for 25-30 minutes at 350F or until bubbly and golden brown on top.

Serve warm or cold.  Store in an airtight container in the fridge for up to 3 days.

Wednesday, July 3, 2013

Summer Fruit Desserts

With the summer season at it's peak (it's was over 100 degrees out here in California), summer fruits are abundant.  Below are a few of my favorite desserts showcasing summer fruits:

I can't wait for it to cool down to get back into the kitchen as I really want to bake up another summer fruit dessert.  What is your favorite summer fruit dessert?
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