Tag Archives: gluten-free dessert

The Secret Ingredient in My Crème Brûlée….

Crème Brûlée is one of my favorite desserts.

The crunchy sugar topping, the beyond decadent cream.

It is my go to after a fancy meal at most restaurants.
It is a special occasion treat. An Anniversary dessert..
Well, I wanted to create my “Naked” Version, so it didn’t have to be a once in a while kinda thing.

It could be a whenever you want kinda thing.
I am really proud of these 2 recipes, they just turned out perfect.

This has become a permanent recipe item down at The Retreat.
And you’ll never guess the start ingredient…. Cauliflower.
That’s right, I created Cauliflower Crème Brûlée and it is perfection.
I hope you enjoy these as much as I do.

Caramel Crème Brulee

CremeBrulee

Ingredients
2 cups steamed cauliflower
1 cup coconut milk
¼ cup maple syrup
¼ cup lucuma powder
3 tablespoons unflavored gelatin
1 Tablespoon vanilla extract
½ teaspoon salt

½ cup coconut sugar for topping

Directions
Steam cauliflower for about 15 minutes and then mash, you can use a food processor.

Combine the maple syrup and the lucuma powder in a small bowl and stir until smooth.

In a small pot preheat the coconut milk. Add the unflavored gelatin, salt, vanilla and caramel paste made with the maple syrup and the lucuma.
Mix all these ingredients with the mash cauliflower and put in small containers approximately 3 oz each and put in a fridge at least 4 hours.
When is ready, put a little bit of coconut sugar on top and melt with a torch making a crust. Or you can place the ramekins in the oven on highest rack and turn on the broiler to high. Broil for five to 10 minutes, watching very carefully and rotating them frequently so that they broil evenly. Serve immediately.

Coffee Crème Brulee

CoffeeCremeBrulee

Ingredients
2 cups steamed cauliflower, mashed
3/4 cup coconut milk

½ cup concentrated coffee or espresso
1 tablespoon maple syrup
½ cup coconut sugar
3 tablespoon unflavored gelatin
1 tablespoon vanilla extract
½ teaspoon salt

½ cup coconut sugar for topping

Directions
Steam cauliflower for about 15 minutes and then mash, you can use a food processor.
In a small pot preheat the coconut milk and then add the unflavored gelatin, salt, vanilla, coconut sugar and maple syrup.
Make the concentrated coffee using less water to make a stronger flavor or espresso.
Mix all these ingredients with the mash cauliflower and the coffee. Put in small containers approximately 3 oz each and put in a fridge at least 4 hours.
When is ready, put a little bit coconut sugar on top and melt with a torch making a crust. Or you can place the ramekins in the oven on highest rack and turn on the broiler to high. Broil for five to 10 minutes, watching very carefully and rotating them frequently so that they broil evenly. Serve immediately.

AppleGalette2

Nearly Raw Apple Galette

Apple Galette with cinnamon and honey

I’ve always loved galettes: they have all the delicious taste of a pie with a lot less work. This galette is not only easy, it’s also Naked. That means no wheat, no processed sugar, and no dairy. How did I do it? The secret is flavorful (and gluten-free) oat groats and a sweet fig filling. It’s so good.

Apple Galette Ingredients

Crust
1 cup oat groats, soaked 12 hours, drained, and rinsed
1/4 cup maple syrup (not a raw food)

Filling
1 cup black mission figs, soaked in 1 cup water (retain soaking water)
1 apple, peeled, cored, and chopped
1 tablespoon raw honey, agave, maple syrup, or coconut nectar
1/4 teaspoon cinnamon
3–4 sweet apples, peeled, cored, and thinly sliced (tip: use mandolin)
Raw honey and cinnamon for final topping

Directions

Combine oat groats and maple syrup in high-speed blender or food processor, scraping the sides and/or using the blender’s tamper tool, until dough forms. With your hands, form pie crust into a round ball and place on a dehydrator sheet fitted with mesh grid and paraflexx sheet. Using a pie roller, roll out into a 10-to-12–inch circle, about 1/4 inch thick. Place in dehydrator at 115 degrees for 6 hours to “bake the crust.” After 6 hours, flip the crust over onto a dehydrator sheet fitted with mesh grid and place back into dehydrator while preparing filling.

For the filling, combine figs, 1 chopped apple, honey, and cinnamon in high-speed blender, adding just enough fig-soaking water to form a smooth, creamy paste. Spread fig mixture in middle of pie crust out to about 2 inches away from edge. Decoratively arrange the thin apple slices on top in concentric circles or in slightly overlapping rows. Fold the pastry edge up and over the apples to create a 1-inch border.

Use pastry brush to brush a thin layer of honey over top of crust and apples, sprinkle with cinnamon, and place in dehydrator for additional 6 hours.

Apple Galette

WalnutPecanBrownies

Walnut-Pecan Brownies

One taste of these delicious brownies and you will never crave another sugar-laden, cooked, wheat-flour version again.

Tip: be careful not to overprocess in your food processor because the oils will begin to release and you’ll end up with a sticky brownie.

Ingredients

1/2 cup raw walnuts

1/2 cup raw pecans

1/4 cup raw cacao powder

1/2 cup Medjool dates, pitted and firmly packed

Chopped pecans for topping (optional)

 

Directions

Place walnuts and pecans in processor fitted with s-blade and pulse until nuts are a finely ground. Add dates and cacao and process just until mixture begins to stick together. Do not overprocess. Press mixture into a 4×9-inch loaf pan lined with parchment paper and sprinkle with more chopped pecans, if you choose. Slice into 6 squares or use a square cookie cutter and form individual servings by dividing mixture into 6 portions and pressing firmly into the cookie mold. Gently remove the mold.

DoubleCCCookiesinDehydrator-1024x823

Walnut-Pecan Brownies

One taste of these delicious brownies and you will never crave another sugar-laden, cooked, wheat-flour version again. Tip: be careful not to overprocess in your food processor because the oils will begin to release and you’ll end up with a sticky brownie.

 

brownies

Ingredients

1/2 cup raw walnuts

1/2 cup raw pecans

1/4 cup raw cacao powder

1/2 cup Medjool dates, pitted and firmly packed

Chopped pecans for topping (optional)

 

Directions

Place walnuts and pecans in processor fitted with s-blade and pulse until nuts are a finely ground. Add dates and cacao and process just until mixture begins to stick together. Do not overprocess. Press mixture into a 4×9-inch loaf pan lined with parchment paper and sprinkle with more chopped pecans, if you choose. Slice into 6 squares or use a square cookie cutter and form individual servings by dividing mixture into 6 portions and pressing firmly into the cookie mold. Gently remove the mold.

pumpkin-cheesecake

Pumpkin Cheesecake

One bite of this special dessert and you’ll say, “No way is this dairy free! No way is this free of processed sugar and gluten and wheat! And it’s good for me?” Yes, it is! It’s full of “good” fats that can actually lower your cholesterol and help your body burn fat. (Check out “Everything You Need to Know About Coconut Oil” for more information.) Plus you’re getting all the nutrients of raw pumpkin, raw nuts, and carrot juice. It’s a super-delicious super-dessert!

pumpkin cheesecake

Ingredients

Crust

3 cups raw pecans

3 dates

1/4 teaspoon sea salt

 

Pumpkin filling

3 cups raw cashews, soaked

2 cups pumpkin, cubed

1 1/2 cup carrot juice

1/2 cup lemon juice, freshly squeezed

1 cup agave nectar

1 cup coconut oil

1 teaspoon cinnamon, ground

1 teaspoon vanilla extract

1 1/2 teaspoon nutmeg

3/4 teaspoon sea salt

 

Coconut topping

1 cup raw cashews, soaked

1 1/2 cups coconut milk (1 young coconut)

1/4 cup agave nectar

1 teaspoon vanilla extract

1 1/2 tablespoon lecithin

1/4 cup coconut oil

Pinch sea salt

 

Directions

Crust:

Process all ingredients until they start to stick together.  Pour ingredients into a 10-inch non-stick springform pan.  Spread evenly and press down slightly with hand until gently packed.

Cheesecake Filling:

Blend all ingredients in high-speed blender until smooth and creamy.  Pour mixture into pan on top of crust.  Using spatula gently spread toward edges of pan until even.  Place in freezer while making next layer or for 1–2 hours.

Coconut Topping:

Blend all ingredients in high-speed blender until light and fluffy. Carefully spread on top of  cheesecake filling. This should be at the very top of the pan. Place in refrigerator for 4–6 hours until completely set.

Use thin knife to scrape around edges of pan before removing cake from pan. Cut into slices and enjoy!

 

 

 

KrispieTreats-400-202x300

Healthy, all-natural, gluten-free Rice Krispie Treats!

Rice Krispie Treats are an American favorite, a bake-sale classic, and a fun ‘n easy treat. But because of the marshmallows and margarine, those of us on a healthful diet have to say “no thanks.” But guess what? Not any more!KrispieTreats-400

I created a fantastic “Naked” Krispie Treat that is just as delicious as the original but so much better for you. Not only are they all-natural, they also have —

Protein (from almond butter)
Fibre (from brown rice)
Natural enzymes (from the raw honey)
Antioxidants and increased endorphins (from dark chocolate)

So enjoy these special treats and start a new bake-sale tradition!

Diana’s Krispie Treats

Ingredients
16-ounce jar raw, creamy almond butter
1 cup raw, creamy honey (melted)
½ teaspoon fine sea salt
10-ounce package of crispy brown-rice cereal (gluten free)*
1 to 1½ cups dark chocolate chips (optional)

*Choose an organic brand, if possible, or one that does not include additives or added vitamins.

 

Directions
You have 3 options.

Option 1: Chocolate-Chip Treats — Mix almond butter, melted honey, and sea salt in a large bowl and whip until smooth and creamy. Add chocolate chips and rice cereal and mix thoroughly. Pour into a 9×12-inch baking dish and press firmly down with dry hands. Let stand until honey hardens and then cut into squares. Store airtight.

Option 2: Honey Treats — Same as above without the chocolate chips.

Option 3: Cocoa Krispie Treats — Mix almond butter, honey, and sea salt in large pot over low heat and whip until creamy and warm. Remove from heat and add chocolate chips and continue mixing until melted. Add rice cereal and mix thoroughly. Transfer into a 9×12-inch baking dish and press firmly down with dry hands. Let stand until cooled and then cut into squares. Store airtight.

To see a demonstration of how to make these scrumptious treats, log into my membership website The Naked Zone, go to Video Logs, and scroll down to “Diana’s Super Yummy Krispie Treats.”

Rice Krispie Treats

CLICK HERE TO LOG IN

Not a member? CLICK HERE FOR INFORMATION ON THE NAKED ZONE