dessert recipe

Lemon Balm Scones for Strawberry Shortcake

Lemon Balm Scones for Strawberry Shortcake

Right after I picked 22 pounds of strawberries at a local Oregon farm a couple of weeks ago, I knew right there I had to have strawberry shortcake! I remember when I was a little girl- maybe 4-5 years old and my grandparents took me to a strawberry festival. I was so excited! The festival basically involved lots of strawberry shortcake. YUM! There was a building and ladies by a table ladling servings of sweet strawberries over shortcake and then putting ice cream on top. I must have eaten 2-3 servings of it all by myself. I was in heaven! I'm not sure I could eat quite as much today but I enjoy it just as much. I hope that you enjoy this shortcake recipe & remember when you were a kid and relished every bite! 

Lemon Balm Scones + Strawberry Shortcake: 

Makes 6-8 servings

1/2 cup coconut milk

1 teaspoon apple cider vinegar

2 cups gluten free flour mix (without xanthan gum) 

2 tablespoons organic sugar + extra for dusting the tops of the shortcakes

1 tablespoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon salt

5 tablespoons vegan margarine or butter

2 eggs

2 tablespoons lemon balm leaves, minced

1. Preheat your oven to 425F. Make sure there is a rack in the center of the oven. Place a sheet of parchment paper on a baking sheet. 

2. Mix together the coconut milk and apple cider vinegar in a glass measuring cup. Let the mixture sit for 10 minutes before proceeding with the recipe. 

3. Mix together the flour mix, sugar, baking powder, xanthan gum and salt in a large bowl. With a pastry cutter, cut the margarine or butter into the flour mixture. Make sure the margarine or butter is well incorporated and it resembles a coarse meal. 

4. Beat the eggs well in an electric mixer with a whisk attachment or until they are frothy. Add the milk mixture and flour mixture. Mix at medium low speed for 1 minute. 

5. Pat the mixture into a large round on a floured board. Make sure it is about 1 inch thick. Cut rounds out of the mixture with a cookie cutter. It will make about 6-8 large rounds that you can split in half and fill with berries for the strawberry shortcake. 

6. Place the dough rounds on the baking sheet. Brush the tops with coconut milk and sprinkle with sugar.  Place the sheet on the center rack of the oven. Lower the oven temperature to 375F. Bake the scones for 20-25 minutes or until golden.  

Strawberry Mixture: 

4 cups sliced strawberries

3 tablespoons maple syrup

Place in a bowl and mix. Let the mixture macerate for about 10-15 minutes to soak up the flavors. 

 

Strawberry Rhubarb Crisp

Gluten Free & Dairy Free Strawberry Rhubarb Crisp

Right now the rhubarb in my garden is growing so fast and is almost as tall as me! I've never seen a rhubarb season like this one! Wow!! It's impressive. So, what to do with all of that rhubarb-well I think that dessert is where rhubarb really shines. I just love tart fruits in desserts and rhubarb and strawberry pair together so well to compliment each other in this crisp. 

My strawberries are also growing, but they are just little green "babies" right now so I needed to make this with store-bought berries. It still has so much delicious flavor! Wow! I also love how the richness of the molasses comes out in place of the traditional brown sugar in this dessert. 

I hope that you will share this one with friends and family- maybe at your first barbecue of the season because the weather is starting to get warm and sunny. Yay! Enjoy! 

Strawberry Rhubarb Crisp: 

Filling: 

3 1/2 cups rhubarb, sliced into 1/4 inch pieces

3 1/2 cups fresh strawberries, sliced

3/4 cup raw honey

1/4 cup molasses

1/4 cup cornstarch

1/4 teaspoon salt

Crumble Topping: 

1/2 cup gluten free flour mix

1/2 cup gluten free oats

1/4 cup coconut sugar

1 teaspoon cinnamon

3 tablespoons coconut oil

1. Grease a 9 inch pie pan with coconut oil. 

2. Heat the oven to 375F. 

3. Mix together all of the ingredients for the filling in a medium bowl. Let the mixture sit for about 30 minutes so that the flavors can combine. 

4. Mix together the crumble topping ingredients. Mix well with your fingers so that the coconut oil is well distributed in the topping. 

5. Put the filling into the greased pie pan. Then, top with the crumble topping. Bake for 35-45 minutes or so or until the mixture is bubbling and the top is nicely browned. Enjoy! 

 

Sweet Coconut Rice Pudding with Cinnamon Mangoes!

sweet coconut rice pudding with cinnamon mangoes

Lately I have been seeing the most delicious mangoes in the store lately so I knew it was the right time to share this recipe. This is actually a yummy pudding that I made last year for Chinese New Year, but I thought it also makes a great late-spring dessert as well. 

This pudding is very decadent and a treat for sure- not an every day indulgence as it does contain organic sugar, but one that you will be sure to enjoy! 

I hope that you have fun making this for your next party or get together. The recipe is based on a Mexican rice pudding that I love. I converted it into a dairy free recipe and it is so amazingly delicious! 

Enjoy! 

Sweet Coconut Rice Pudding: 

Makes: 4 large or 8 small servings

Coconut Rice Pudding: 

4 2/3 cups water + 4 cups water

3/4 cup short grain white rice

2 cups  scalded full fat coconut milk  (To scald the coconut milk, bring the milk to boil in a saucepan, then take it off the heat) 

1 cup full fat coconut milk 

1 cup organic sugar

2 sticks cinnamon

Ground cinnamon to taste

Cinnamon Mangoes: 

2 mangoes, peeled and cut into thin slices

1/4 cup melted coconut oil

1/4 cup coconut sugar

1 teaspoon cinnamon

Make the Cinnamon Mangoes: 

1. Place the sliced mangoes onto a rimmed baking sheet. 

2. Combine the coconut sugar and cinnamon in a small bowl. 

3. Brush the mangoes with the coconut oil

4. Sprinkle the mangoes with the coconut sugar-cinnamon mixture

5. Bake in a 400F oven for 7-10 minutes. 

Make the Coconut Rice Pudding: 

1. Bring the water to a boil in a medium saucepan. Take off the heat and add in the rice. Let stand for 20 minutes. Rinse rice thoroughly and drain. 

2. Bring 4 cups water to boil in a separate saucepan. Boil uncovered for 20-30 minutes or until the rice is tender. Keep the extra water in the pan. 

3. Mix the scalded full fat coconut milk, full fat coconut  milk, sugar and cinnamon in a medium saucepan. Cook for 45 minutes or until the mixture becomes thicker and changes color. Add in the rice. Cook for about 40 minutes or until pudding thickens. Remove from the heat and stir to cool. 

4. Spoon the rice pudding into a bowl and place cinnamon mangoes around the rim to serve. 

If you enjoyed this post, send it on to a pudding-loving friend!! 

 

 

 

 

 

Rhubarb Custard Crisps

Rhubarb Custard Crisps

Ah! Spring is almost here! I can see my yard and garden waking up and signs of green everywhere. Spring always reminds me of the first fresh stalks of rhubarb. When I was a little girl I totally remember sitting right be a rhubarb plant in my family's garden and eating the stalks raw. I still love really sour things! Now I don't really care for eating raw rhubarb but I still love rhubarb desserts. 

This recipe is based on a rhubarb custard pie recipe that has been in my family for a long time. Also, when my mom, sister-in-law and I ran "Farmer's Tea" a baking stand at the local farmer's market we used to sell a lot of this pie! I decided to make this recipe into a crisp and also use maple syrup and coconut sugar to eliminate the need for refined sugars in this recipe. I love this dessert! I can still taste the goodness of the rhubarb! Yum! 

You may want to add a bit more maple syrup than I did, but I like tart desserts. :) I hope that you enjoy this little taste of spring! 

Rhubarb Custard Crisps: 

Makes 4 small desserts in ramekins

Filling: 

1/4 cup maple syrup (or to taste) 

1/8 cup gluten free flour mix

1 teaspoon cinnamon

2 cups rhubarb, chopped (you can either use fresh or frozen rhubarb that has been thawed) 

1 egg

1. Heat the oven to 375F. 

2. Grease 4 ceramic ramekins with coconut oil or olive oil spray. 

3. Mix together the maple syrup, gluten free flour mix, cinnamon and rhubarb in a medium bowl. Let the mixture sit in the bowl, stirring once or twice, for 15 minutes. Beat the egg with a fork, then mix into the rhubarb mixture. 

4. Divide the rhubarb mixture between the four ramekins. Top with streusel and bake for about 20 minutes or until the mixture is bubbly and the topping is browned. If you use fresh rhubarb the baking time may be longer. I happened to have a lot of leftover frozen rhubarb still left in my freezer. 

Streusel Topping: 

1/8 cup gluten free flour

1/8 cup gluten free oats

1/4 cup coconut sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil

1. Mix together all of the ingredients in a bowl. Use your fingers to rub the coconut oil into the dry ingredients until well combined. 

If you love great recipes, check out my cookbook for gluten free/dairy free brunch recipes on amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487787318&sr=8-1&keywords=recipes+for+a+cheery+life