Orange Curd

Taking a break from lemon curd and because I have a big box of oranges, I decided to make Orange Curd instead. WOW! It’s delicious. It tastes like a creamsicle: sweet and refreshing. And because oranges are already sweet, I cut my sweetener in half!

(Pictured is my orange curd on top of Fage Greek yogurt. It’s sooooo good!)

RECIPE

• 5-6 egg yolks
• 4 tablespoons of butter (cut up into 4 pieces) or coconut oil
• the juice and zest of 2 oranges
• 1/4 cup of agave nectar (or other sweetener)

1. Set up a bain marie or heat-proof bowl over simmering water.
2. Add the egg yolks, orange juice and zest, and agave nectar. Use a whisk to stir and combine the ingredients.
3. Slowly add small pieces of butter until it’s all in the bowl. Whisk the butter into the mixture as you add it.
4. Gently simmer and occasionally blend the mixture until it thickens (about 5 minutes). Try not to let it get clumpy.
5. Once it is the consistency of custard, take it off the heat, cool in a bowl or pan of cold water to stop it from cooking, and then store it in the refrigerator.

Crustless Pecan Tarts

I stumbled across this recipe on Pinterest. It originates from shecookshecleans.net and I had to try it (with some minor alterations) to prepare for Thanksgiving, and because who doesn’t love pecan pie? Sure, I’ll miss the crust but these gluten-free babies are full of crunch since they’re packed with pecans. And you can also use walnuts or almonds or any favorite nut for this recipe, if you prefer. Crustless Pecan Tarts are just the right size for a sweet nutty snack or top it with a small scoop of coconut vanilla ice cream for a bite-sized dessert. Also perfect for potlucks!

RECIPE (makes 30 mini muffin-sized tarts):

• 1-1/2 cups raw pecan pieces
• 1 tbsp unsalted butter (for toasting pecans)
• 4 tbsp unsalted butter (for pie filling)
• 1/2 cup coconut palm sugar
• 1/4 tsp salt
• 3 large eggs
• 1/4 – 1/2 cup of agave nectar
• 1 tsp vanilla
• Optional: 1 tbsp rum or bourbon

1. In a large skillet, melt 1 tbsp of butter and add pecans. Toss frequently until pecans are lightly toasted and fragrant. Remove from pan immediately to prevent burning the pecans, and allow to cool.
2. Preheat oven to 325˚ F.  Grease muffin pan or line a muffin pan with silicone baking cups. Distribute the chopped pecans equally into the baking cups. Set aside.
3. Using a large heat-proof bowl set over a saucepan of simmering water (or a bain-marie), melt the 4 tbsp butter. Remove from the heat.
4. Stir in sugar and salt with a wooden spoon until the butter is absorbed.
5. Beat in the eggs, then the agave nectar.
6. Return the bowl over the simmering water then stir until the mixture is shiny, smooth, and warm to the touch. Remove from heat.
7. Stir in rum/bourbon and vanilla.
8. Pour the pie filling over the pecan-filled muffin pan, distributing equally.
9. Bake for 25-30 minutes or until the pie filling is set, but still soft to the touch, and the tops are lightly browned.
10. Remove from oven and allow to cool completely, at least 4 hours.
11. Serve warm or at room temperature. Enjoy!

(If you end up storing these in the refrigerator, pop them in a toaster oven for a 3-5 minutes. Still good!)

Extra Guilt-Free Lemon Curd

I LOVE when readers comment and inspire me to try other things! The Driven Cook asked if my coconut curd could be made with coconut oil instead of butter to make it “extra guilt free.” I wasn’t sure, so I gave it a try. And, YES YOU CAN! So now I present you with Extra Guilt-Free Lemon Curd! Then I also discovered that this stuff is great on cottage cheese. It’s like a breakfast dessert party.

RECIPE

• 5-6 egg yolks
• 4 tablespoons of coconut oil.
• the juice and zest of 2 lemons
• 1/4 – 1/2 cup of agave nectar (or other sweetener)
• 1 tsp of vanilla (optional; help cuts the tartness)

1. Set up a bain marie or heat-proof bowl over simmering water.
2. Add the egg yolks, lemon juice and zest, vanilla and agave nectar. Use a whisk to stir and combine the ingredients.
3. Whisk in one tablespoon of coconut oil at a time until dissolved.
4. Gently simmer and occasionally blend the mixture until it thickens (about 5 minutes). Try not to let it get clumpy.
5. Once it is the consistency of custard, take it off the heat, cool in a bowl or pan of cold water to stop it from cooking, and then store it in the refrigerator.

Coconut Curd

Are you a coconut fan? Then you will love this: Coconut Curd! It’s so sweet and creamy. Really hard to think this is guilt-free! And my favorite part is topping it off with toasted shredded coconut. Mmmmm….

RECIPE

• 5-6 egg yolks
• 4 tablespoons of butter (cut up into 4 pieces)
• 3 oz. of coconut cream (the heavy stuff!)
• 1/2 cup of agave nectar (or another sweetener)
• 1 tsp of vanilla (optional)
  

1. Set up a bain marie or heat-proof bowl over simmering water.
2. Add the egg yolks, coconut cream and sweetener. Use a whisk to stir and combine the ingredients.
3. Slowly add small pieces of butter until it’s all in the bowl. Whisk the butter into the mixture as you add it.
4. Gently simmer and occasionally blend the mixture until it thickens (about 5 minutes). Try not to let it get clumpy.
5. Once it is the consistency of custard, take it off the heat, cool in a bowl or pan of cold water to stop it from cooking, and then store it in the refrigerator to use in yogurt, as cupcake filling, or just by itself!

Blueberry and Pear Pecan Crumble

This Blueberry and Pear Pecan Crumble has become an addiction. Thank goodness it’s a “guilt-free goodie” addiction. I’ve already made this three times! I love it so much. I can’t seem to go to sleep unless I have one for dessert. It’s another winner based on glutenfreefix.com’s recipe, and so easy to make. My favorite part is the nutty, crumbly topping. Mmmmm!

For this recipe, you can use any kind of fresh fruit. I’ve used different kinds of berries (blueberry, raspberries, strawberries), apricots, peaches, but my favorite is using Bosc pears. I just love the crisp taste of a good pear.

RECIPE

• 2 Bosc pears, peeled and chopped
• 1 1/2 cups fresh blueberries (or a combination of berries)
• 1 tsp of arrowroot powder (optional)
• 2 tsp of coconut palm sugar (optional – or Stevia or Splenda equivalent)
• 1 tsp of lemon juice (optional)
• 1/4 cup butter, room temperature (or microwave it for about 10 sec.)
• 1/4 cup agave nectar
• 1 cup almond flour or almond meal, firmly packed
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pecans

1. Preheat your oven to 325˚F.
2. Mix your fruit with arrowroot powder, sweetener and lemon juice.
3. Divide your fruit among your ramekins (about 6) or pour into a casserole dish or pie plate.
4. Make your topping: Combine the butter, agave, almond flour, salt, cinnamon and pecans with a fork. (You might need to microwave it for a few seconds to get it to mix well.)
5. Use your fingers to “crumble” the topping onto each dessert. (It will be sticky)
6. Bake for 35-40 minutes until golden brown.
7. Serve warm as is, or topped with freshly whipped cream, or with a scoop of coconut vanilla ice cream.
8. Refrigerate any leftovers. To re-heat, place in a toaster oven for 5-10 minutes or until the topping gets toasty. Watch out that you don’t burn the top.

Lemon Curd

I’m not a big fan of lemony treats but now I am after this guilt-free citrus treat: Lemon Curd! And, it a recipe you can use when you don’t know what to do with egg yolks. My Swiss cousin actually turned me on to this breakfast/dessert treat. Serve a little bit on the side with Fage Greek yogurt* (preferably Total Fat because it tastes better AND is good for you, too! Don’t be afraid of fat, people.). Stir it up and enjoy. It’s like eating key lime pie for breakfast!

*Fage Greek yogurt is NOTHING like any other brand of Greek yogurt. This stuff is very smooth and not tart at all. It’s like eating straight up cream. It’s sooooo good!

RECIPE

• 5-6 egg yolks
• 4 tablespoons of butter (cut up into 4 pieces)
• the juice and zest of 2 lemons (or mango works well too!)
• 1/2 cup of agave nectar (or other sweetener)
• 1 tsp of vanilla (optional; help cuts the tartness)

1. Set up a bain marie or heat-proof bowl over simmering water.
2. Add the egg yolks, lemon juice and zest, and agave nectar. Use a whisk to stir and combine the ingredients.
3. Slowly add small pieces of butter until it’s all in the bowl. Whisk the butter into the mixture as you add it.
4. Gently simmer and occasionally blend the mixture until it thickens (about 5 minutes). Try not to let it get clumpy.
5. Once it is the consistency of custard, take it off the heat, cool in a bowl or pan of cold water to stop it from cooking, and then store it in the refrigerator to use in yogurt, as cupcake filling, or on toast.

Summer Strawberry Pie

My sister-in-law made this Summer Strawberry Pie and brought it to our family gathering. It was DEEE-LISH!!! Never had I seen a pie disappear in minutes! Well, actually I have because I have four brothers. But with this pie, we didn’t tell everyone. We secretly devoured it minus two brothers. Shhhh!

So I made it myself for another family gathering (my hubby’s side), this time altering the pie crust so I can make it low-carb, gluten-free and no refined sugar (or essentially, guilt-free). Same results. It was devoured!

RECIPE

Pie Crust

• 1-1/2 cups of almond flour
• 1/4 tsp of salt
• 1/4 tsp of baking soda
• 1/4 cup of melted butter
• 2 tbsp of agave nectar
• 1 tsp vanilla
• 1 egg white, beaten (optional)

1. Preheat oven at 350˚F.
2. Combine the dry ingredients in a large bowl.
3. Combine butter, agave and vanilla in a smaller bowl.
4. Stir the butter mixture into the dry ingredients until it becomes dough.
5. Press the dough onto the bottom and sides of the pie pan.
6. Optional Step: Brush the egg white on the bottom and sides of the pie crust.
7. Bake for 10 minutes.
8. Cool completely (or overnight) before pouring in filling.

Strawberry Pie Assembly

• 1-2 baskets of strawberries, washed and cut in quarters (set aside)
• 1 package of sugar-free strawberry gelatin (Follow the packages instructions and set aside.)

1. Place strawberries in the pie crust.
2. Pour the gelatin over the strawberries.
3. Refrigerate for 2 hours (or until set).

Whipped Topping

• 3/4 cup of whipping cream
• 1 tsp of Stevia extract powder or 1 tbsp of Stevia in the Raw
• 1 tsp of vanilla or almond extract

1. In a bowl, whip cream and sweetener in a mixer or blender until stiff peaks form.
2. Place whipped topping in a piping bag and decorate your pie.