Dessert

Brown Butter Peach and Cherry Cobbler

Posted by on Jun 27, 2015 in Dessert | 5 comments

Brown Butter Peach and Cherry Cobbler

What a week it’s been! We landed back in San Francisco on Monday afternoon after spending a wonderful week up in Vancouver, BC with the kids. It was my first time there, and I was blown away by what a great city it is. I posted lots of pictures on Instagram of our adventures up there, so definitely check them out if you’re planning a visit! Pretty much as soon as we got back, I jumped right into prepping and shooting the cover for The New Yiddish Kitchen, which releases in March 2016. (But all of the photos need to be turned in by mid-July! Ack!).   I shot all of the photos for The Zenbelly Cookbook, as well as the ones for my recipes in The New Yiddish Kitchen, so I’m pretty comfortable with food photography. But something about shooting THE COVER dishes up a certain kind of stress. Not to mention the fact that it takes many more hours and causes a special kind of headache. I’m not complaining though- Having the opportunity to write a cookbook with my girl Jennifer of Predominantly Paleo has been nothing short of awesome. Still- the process took me three days. 0_O On Thursday evening, we celebrated the wedding of our dear friends Marcus and Graham, who had a small ceremony at City Hall earlier that day. These are two people who we haven’t known for a long time, but it feels like we’ve known them forever. They’re just the sweetest. A couple of weeks ago, They came over for a Southern feast, most of which Marcus cooked! What a treat. He happens to make the best fried chicken on the planet, which was easily adapted to be grain-free using arrowroot and potato starch. He also brought collards with oxtails, (OMG) and sweet potatoes. My contribution was gluten-free mac and cheese and dessert, which happened to be this very cobbler. (Have you been wondering when I was going to get to that?). It came out great, and I promised to make it again so I could post the recipe, and here it is. But wait! That only takes us through Thursday, and we can’t leave out Friday, when SCOTUS declared: What a wonderful moment for equal rights in this country. It’s about time. I basically cried all day- it’s a good thing I don’t wear mascara when working from home. Okay NOW you can have that recipe I promised- Brown Butter Peach and Cherry Cobbler – Fresh summer peaches and cherries, topped with a brown butter biscuit topping that’s sprinkled with flaked sea salt. Brown Butter Peach & Cherry Cobbler prep time: 20 minutes cook time: 18-24 minutes makes: one 8×8 cobbler / serves: 8-10 1 1/4 pounds peaches (4-5 peaches) cut into 1/4 inch slices 1/2 pound cherries, pitted and halved 2 tablespoons lemon juice 4 tablespoons maple syrup, divided 3/4 cup + 1 tablespoon arrowroot powder 2 1/2 cups almond flour 1/2 teaspoon baking soda 1/4 teaspoon finely ground sea salt 1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla powder 2 large eggs, beaten 1/4 cup brown butter* (melted or at room temperature and soft) 1/2 teaspoon flaked sea salt Preheat the oven to 350 and grease an 8×8 baking dish. In a large bowl, combine the peaches, cherries, lemon juice, 1 tablespoon of the maple syrup, and the 1 tablespoon arrowroot. Mix to combine. Pour into the prepared pan. In a medium bowl, combine the remaining arrowroot, almond flour, baking soda, and finely ground sea salt. Whisk to combine. Add in the vanilla extract, eggs, brown butter and remaining  3 tablespoons maple syrup. Mix to combine. Spread the topping over the peach mixture. It will be somewhat...

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Blueberry Lemon Tart

Posted by on May 24, 2015 in Dessert | 16 comments

Blueberry Lemon Tart

I bought ingredients to make popsicles the other day. My plan was to make summery, fruity popsicles with flavors like strawberry and blueberry and horchata, maybe even layered to make a real foods version of a Bomb Pop. Perfect for Memorial Day weekend! And then I started seeing them pop (heh) up all over on social media and decided that there were plenty of good popsicle recipes out there** already. Plus, my freezer’s way too full. And then the kids ate the strawberries, sealing the deal. I’m not complaining because they also made whipped cream to go with them and offered me a bowl. They even sort of cleaned up! So this morning, I woke up with a good deal of blueberries, coconut milk in the fridge and a serious chill coming through the open window. It definitely feels like the beginning of summer in San Francisco. Brrrr. A blueberry tart was in order, and since blueberries are my favorite berry, I decided to pair them with my favorite fruit- lemon curd. This tart may look fancy and time consuming, but it’s really not. See how the blueberries are arranged in the tart like that? They’re not arranged at all, because when you drop them into the pre-baked custard, they put themselves in place just perfectly, without any assistance. In fact, making this lovely tart might be easier than making popsicles. Easier than rearranging your freezer, anyway. Blueberry Lemon Tart (grain-free, dairy-free) for the crust: 1 egg 2 tablespoons honey 2 tablespoons coconut oil, melted 1 1/2 cups almond flour 1/2 cup plus 2 tablespoons arrowroot powder 1 tablespoons coconut flour 1/3 teaspoon sea salt for the filling: zest of one lemon, plus extra for garnish, if desired 3/4 cup fresh lemon juice 4 large eggs 1/2 cup honey 1/3 cup coconut cream (from a chilled, unshaken can of coconut milk*) 1 pint fresh blueberries To make the crust: Preheat the oven to 350. whisk together the eggs, coconut oil and honey. Mix in the almond flour, arrowroot, coconut flour, and sea salt. Stir to combine and knead a couple of times to make sure it’s well incorporated. Press the dough into a 9″ tart pan. Using thin strips of aluminum foil, loosely cover the sides of the crust. Poke the bottom of the crust all over with a fork (see picture below) Bake for 12 minutes. Remove the aluminum foil. To make the filling: Whisk together the lemon zest, lemon juice, eggs, honey and coconut cream. Pour into the prepared crust. If the sides of your crust don’t go to the very top of the pan, you might have more filling than you need. Just fill the crust to wherever the sides reach to. Drop in the blueberries. Bake for 25-32 minutes, or until the filling is mostly set. It will still be a little jiggly when it’s done, and will set more as it cools. Allow to cool completely before serving, about one hour. * Coconut milk will separate when chilled, so you’ll be able to use just the cream that settles on top. After removing from the fridge, turn over the can and open the bottom. Pour off the water, and you’ll be left with the thick cream. ** Wishing I made popsicles instead? Check out these recipes from my friends: Mango Lassi Popsicles from Slim Palate Ginger Berry Lime Ice Pops from So Let’s Hang Out Lava Flow Ice Pops from Nom Nom Paleo And here’s a whole popsicle roundup from Savory Lotus! All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to...

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Hazelnut Brown Butter Chocolate Hearts

Posted by on Jan 25, 2015 in Dessert | 6 comments

Hazelnut Brown Butter Chocolate Hearts

It’s like I don’t even know who I am anymore. Somehow, I’ve managed to obtain multiple heart shaped baking items; a donut pan, cake molds, and candy molds. I blame being a food blogger. I see these things and have visions of cutesy Valentine’s Day blog posts and just have to have them. Well, I put at least one of the above silly items to good use this week. I knew I had to make some kind of decadent chocolatey treat, and chocolate + brown butter + hazelnuts + sea salt just felt right. I went sort of classic candy mode on these; meaning I added a little sugar. I tried with coconut sugar, and it didn’t work. I really wanted the hazelnut praline thing going on, so I made a caramel with organic cane sugar, and tossed the toasted hazelnuts in that. The sugar hardens when it cools, and gives the hazelnuts a candy-like feel. When combined with good dark chocolate, brown butter and sea salt, it’s pretty much the best kind of Valentine’s treat you can imagine. If you can’t stand the thought of using real sugar in these, eliminating that step and simply using toasted chopped hazelnuts will still result in a tasty, chocolatey bite. Want to know more about brown butter? Here’s what you need to know: You need some. It’s called brown butter because it’s exactly that: butter that has been cooked until brown, giving it incredible notes of caramel and hazelnut.  Sounds simple enough, right? Well it is, and then it isn’t. Making it is a bit of an art, and while I’ve definitely made some in my own kitchen, I prefer to purchase it from Tin Star Foods. Why?  Two reasons: 1. I know it will taste perfect. 2. I know it will be lactose and casein free. And guess what?  For the next two weeks, Tin Star Foods is offering a 15% off coupon for Zenbelly subscribers, so get on that list! Click here to sign up. Hazelnut Brown Butter Chocolate Hearts cook time: 20 minutes, plus time to chill makes: 12-16 2 inch chocolates   1/4 cup organic cane sugar 1/2 cup hazelnuts, toasted 1 cup (5 ounces) dark chocolate, chopped, or dark chocolate chips 2 tablespoons brown butter coarse sea salt, for sprinkling Line a baking sheet with parchment paper. Combine the sugar and 1 tablespoon water in a small sauce pan and heat over low heat, whisking, until melted. Allow to cook for 10 minutes or so, until it turns a light amber color. Swirl the pan and run a wet pastry brush around the sides of the pan to keep the sugar from crystalizing while it’s cooking. Stir in the hazelnuts and coat with the caramel. Transfer to the prepared baking sheet and allow to cool. (It will be tempting to sneak one of these hazelnuts to taste, but be careful! Hot sugar is very, very hot, and will stick to your fingers. Owie) While the hazelnuts are cooling, melt the chocolate and brown butter in a double boiler over barely simmering water. Once cool, and the sugar has hardened, transfer the hazelnuts to a food processor and pulse 6-8 times, or until the hazelnut praline is a somewhere between small chunks and a coarse meal. Stir the hazelnut meal into the chocolate mixture and stir to combine. Pour into chocolate molds and sprinkle with a few flakes of sea salt. Place in the refrigerator or freezer until hardened. These chocolates are best served straight out of the fridge or freezer, since they melt quickly. *** Not into hearts? You have options. *** Pin this recipe! All of the...

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Almost Oatmeal Cookies from Everyday Grain-Free Baking

Posted by on Jan 20, 2015 in Dessert | 5 comments

Almost Oatmeal Cookies from Everyday Grain-Free Baking

 I’m so happy to have Kelly of The Nourishing Home as a special guest today sharing her delectable recipe for grain-free “oatmeal” cookies. It’s part of a collection of over 100 irresistible grain-free, starch-free and dairy-free recipes from her new published cookbook – Everyday Grain-Free Baking! I received an advance copy of Kelly’s new book, and am really looking forward to baking from it. The only reason I haven’t busted out the baking supplies yet is because I’m trying reeeeeally hard to keep it under control with the sugar this month. Next month, though- it’s ON. I think her Ice Cream Cookie Sandwiches will be first on the list. From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your grain-free baking adventures a delicious success! Click here for a sneak peek at Kelly’s beautiful new cookbook. And if you’re already convinced you need this on your shelf, you can buy it here. Almost Oatmeal Cookies  Hi, I’m Kelly from The Nourishing Home. It’s such an honor to be a guest at Zenbelly and share one of my favorite cookie recipes with you. When I began my grain-free journey as a means of finding relief and healing from several chronic autoimmune conditions, I became passionate about finding delicious and healthy ways to transform the familiar favorite comfort foods from my past into delightful grain-free creations that everyone can enjoy – whether or not they’re living grain-free. In fact, as the only grain-free girl in a house full of grain-loving guys, I’ve got a tough audience to please. And I know I’m not the only one. That’s why I’ve made it my mission to develop easy grain-free recipes that actually taste like the real deal! To give you a little taste of the scrumptious recipes you’ll find within the pages of my new published cookbook, Everyday Grain-Free Baking, I’m excited to share this special favorite with you. I affectionately call this recipe “Almost Oatmeal” Cookies, because although there isn’t a single oat in these beauties, the taste and texture is so reminiscent of their namesake, they’re certain to bring a smile to your face! (Especially if you’re like me and have been missing oatmeal cookies.) Unsweetened shredded coconut is the secret behind this cookie’s chewy texture, which makes them taste remarkable similar to the classic cookies we grew up enjoying. So grab a glass of almond milk and get ready for these delightful honey-sweetened treats!   Almost Oatmeal Cookies Reprinted with permission from Everyday Grain-Free Baking Yield: 1½ dozen cookies   Ingredients 1 1/4 cup blanched almond flour 1 teaspoon coconut flour 1/4 teaspoon baking soda 1/8 teaspoon salt 2 tablespoons unsalted butter, softened (or palm shortening) 2 tablespoons coconut oil 1/4 cup honey 1 teaspoon vanilla extract 1 3/4 teaspoons ground cinnamon 1/2 cup unsweetened shredded coconut 1/3 cup organic raisins   Instructions Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. In a small bowl, combine the almond flour, coconut flour, baking soda and salt. Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey, vanilla and cinnamon until smooth and creamy. Add the dry ingredients to the wet and mix well to combine. Then add the shredded coconut; continuing to mix until well blended. Using a rubber spatula, fold in the raisins. Then drop the dough by rounded spoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies into rounds. Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to...

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Paleo White Christmas – Guest post by The MerryMaker Sisters

Posted by on Dec 26, 2014 in Dessert | 0 comments

Paleo White Christmas – Guest post by The MerryMaker Sisters

I’m thrilled to have the lovely Emma and Carla of The Merry Maker Sisters guest blogging here today! They are sharing a fab recipe for Paleo White Christmas, which would have been posted last week if I was better at blogging and running a business at the same time. Clearly, I am not! But this recipe is still a stellar one, and a great way to continue to indulge in holiday treats without completely falling off the Paleo wagon. And I bet it would be a welcome additional to your New Year’s Eve bash!   We’re Emma and Carla Papas from Australia, aka ‘The Merrymaker Sisters’ and we are super excited to be featured on Zenbelly! We pretty much spent the last hour drooling over Simone’s amazing recipes! We call ourselves health and happiness bloggers! We found that following a paleo lifestyle and studying to be Health Coaches literally brought us back to life. Our merrymaking journey continues to teach us new and exciting ways to make our days brighter, happier and healthier. We created the Merrymaker brand to share our experience with a goal to inspire you to take care of yourself because good health and happiness is infectious. On our blog you’ll find an abundance of easy and delish paleo recipes plus we share ‘happiness hacks’ – all our Merrymaker tips to help you find and follow your bliss! Since Christmas is just around the corner here’s our Paleo White Christmas Recipe. Always merrymaking, Emma + Carla Paleo White Christmas makes: 16 slices prep time: 15 minutes freezer time: 2 hours stuff you need 1 cup shredded coconut 1 cup cashews, soaked overnight and drained 1/4 cup coconut milk 1/4 cup coconut oil 1/3 cup pistachios chopped 1/3 cup dried unsweetened cranberries 1 tbs. maple syrup or raw honey 1 tsp. vanilla extract now what Whiz the shredded coconut, cashews, coconut oil, coconut milk, vanilla and maple syrup in a food processor (we use our Vitamix). Transfer mixture in to a bowl. Add the pistachios and cranberries and mix well. Press the mixture in to a 20 x 20 cm or 7 x 7 inch silicone or lined tin and place into the freezer for about 2 hours or until firm. Cut into squares and store in the fridge. For more quick, easy and delish recipes visit http://www.themerrymakersisters.com.au or what about our fave Instagram and then there’s also our facebook page. We’d love to see you there! All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Guest Post: Lemon Drizzle Cake from The Foodie Teen

Posted by on Mar 27, 2014 in Dessert | 12 comments

Guest Post: Lemon Drizzle Cake from The Foodie Teen

When I first discovered Alessandra’s blog, The Foodie Teen, I was amazed at the level of skill in both her photography and her recipes. I’m so thrilled to have her guest blogging here at Zenbelly today, and I hope you take a minute to check out her gorgeous blog! Hi everyone! My name is Alessandra and I’m the 15-year-old food blogger behind The Foodie Teen! I’m so honoured to be guest blogging here today while Simone works on what is sure to be her wonderful Paleo cookbook! If you enjoyed this post, you can find me on Facebook, Twitter, Instagram, and Pinterest too; I’d love to hear from you! You know when you bake something so delicious you just can’t stop eating it by the fistful? Yeah. That. I’ve always been one of the odd ones who loves all things lemon. The irresistible zing which seemingly travels right down to your toes following the sweet, ever so slightly tart first bite always has me running back for more. Sweet and buttery (no worries – it’s dairy free!) yet moist and tangy… I think I may well be obsessed. Can we talk about the fact that the coconut lemon drizzle on top is so good I may or may not have eaten that entire jar right there in the background? Also, drizzles make everything 1000x prettier. This cake is a double whammy – it’s super pretty, and it has the most ridiculously amazing flavour. (I contemplated using more adjectives but I figured that all you’ll want to do is scroll down and make cake by now.) Flavour is actually a combination of the taste and the smell of something (thanks online university gastronomy class!), which means that this cake seriously trumps them all. It’s got that sweet, slightly zingy taste and the overwhelmingly delicious aroma of freshly squeezed lemon. If you’ve got some lemons, a few eggs, and a salivating mouth, you could even be eating it within the hour! Thank you so much to Simone for letting me guest post here today, and to anyone reading, I hope you enjoy!   Lemon Drizzle Cake 3 eggs ½ cup maple syrup ½ cup coconut oil, softened 1 tsp vanilla extract 1/3 cup coconut milk zest and juice of 1 lemon 1 ½ cups almond flour 3 tablespoons coconut flour 3 tablespoons arrowroot starch 1 tsp baking soda   Lemon Glaze 2 tablespoons coconut butter (melted) the zest and juice of 1 lemon 2 tablespoons honey 2 tablespoons full-fat canned coconut milk   To make the cake: Preheat the oven to 180C/350F. In a food processor, combine the first six ingredients (all the wet ingredients) for 1-2 minutes or until smooth. Transfer to a bowl, then fold in the remaining ingredients. Pour the batter into a greased loaf pan lined with baking parchment, then bake for 30-35 minutes or until golden brown and a toothpick inserted into the cake comes out clean, with one or two crumbs. Using a fork, make holes in the top of the cake, then make the lemon glaze below and pour it over the cake. Let cool completely before serving. To make the lemon glaze: Combine all the ingredients in a large bowl and whisk until completely smooth. Pipe or drizzle over the cake. All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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