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~ Local Seasonal Food, Nutrition, Love

Cosmo Hippie Chef

Category Archives: cake

Gluten-Free Coconut Cornbread Trifles w/ Fresh Starwberries, Lemon Curd and Coconut Whip Cream

09 Friday May 2014

Posted by cosmohippiechef in cake, dessert, gluten-free

≈ 4 Comments

Tags

coconut, coconut milk, gluten free, honey, lemon, mint, seasonal, strawberries

Processed with VSCOcam with f2 presetFood:

Gluten-Free Coconut Cornbread Trifles w/ Fresh Strawberries, Lemon Curd and Coconut Whip Cream serves 16

Coconut Cornbread muffins:

1 ½ c. corn flour

½ c. coconut flour

1/3 c. unsweetened coconut flakes

½ c. local honey

½ tsp. xantham gum (not vital)

1 T. baking powder

½ tsp. salt

1/3 c. coconut oil

¼ c. ghee (clarified butter)

2 local eggs

½ c. creamed coconut

7 oz. canned coconut milk, placed in fridge overnight (plus two cans of coconut milk, placed in the fridge as well= 3 cans total)

½ tsp. coconut extract

Directions:

Side note: When removing the coconut milk from the can place the coconut fat that has surfaces to the top in a separate bowl and just use the liquid. Place the unused solid coconut fat back into the fridge for making vanilla the coconut cream for this dessert.

1.  Pre-heat the oven to 350 degrees, line sixteen cupcake tins. In a large bowl sift together the corn flour, coconut flour, xantham gum, baking powder, and salt. Next add coconut flakes. Set aside.
2. In a medium saucepan over low heat mix together honey, coconut oil, ghee, creamed coconut and coconut milk until smooth, DO NOT LET MIXTURE BOIL. Take mixture off the heat and let cool. Next whisk in the 2 eggs and coconut extract. Combine the wet and dry mixture, stirring just to combine. Fill each cupcake tin with an even amount of the batter. Bake for 8-12 mins or until a toothpick inserted in the middle of one of the cupcakes comes out clean. Let cool.

Lemon Curd:
Adapted from Alton Brown

5 local egg yolks
1 cup sugar (I used local honey)
4 organic lemons, zest and juiced
1 stick butter, cut into pats and chilled (I used ghee)

Directions:

1. Add enough water to a medium saucepan to come up about 1-inch on the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
2. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Fresh strawberries:

4 lbs fresh strawberries, hulled and sliced
1 c. fresh mint, chopped
2-4 T. raw sugar
2-4 T. honey wine vinegar local, use any sweet vinegar you have)
Pinch of salt

Directions:

1. Place the slices strawberries and mint in a medium-sized bowl. Sprinkle over 2 T. sugar and 2 T. honey wine vinegar to start. Toss. Let sit until juice has started to form on the bottom of the bowl. If you want more juice use the other 2 T. of the sugar and vinegar. Set aside.

Vanilla Coconut Cream:

Reserved coconut fat from 3 cans of coconut milk
1 fresh vanilla bean, scraped (or 1 tsp. vanilla extract)
2- 4 T. pure maple syrup or honey
Pinch of salt

Directions:

Whip all the ingredients together using a standing mixer or hand mixer. Taste for desired sweetness. Place back in the fridge until ready to use.

Putting it all together:

1. In a half pint mason jar, start by cutting a muffin in halves length wise, crumble one half into the bottom of the jar. Next add a spoonful of the strawberries and a little juice, next add a spoonful of the lemon curd, next a layer of coconut cream. Then crumble the rest of the muffin over the already layered ingredients and layer one more time ending with the coconut cream. Garnish with a slice of strawberry. EAT!

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888Love:

This recipe was the star of the show last month, I made it three times! The first attempt was to test my idea and have my husband and girlfriends try it and give me some honest feedback, trust me they were happy to lend their taste buds and gave me really good info going forward. The second time making this was for a Welcoming Dinner at a photography retreat hosted by the lovely Brooke Davis of Blush Photography, it was a total hit. The third and final making of this dessert was at my seasonal cooking class for Slow Food Utah and Wasatch Community Gardens at Harmon’s City Creek, my students loved it! Phew, I’m tired just typing all of this! My students added that blueberries would be a great swap for the strawberries and would pair nicely with the lemon curd (why didn’t I think of this?!). You would think I would have had time to photograph the whole process, but sadly I didn’t. Between my day job, teaching classes and personal chef work it was all business last month, so I am hoping you give me a pass and just enjoy this recipe!

This dessert is more involved than most of my recipes but TOTALLY worth it, I worked really hard to get this just right!

Here are some tips and tricks:

1. The lemon curd can be made up to two weeks ahead.

2. The coconut cornbread muffins can be made a day ahead.

3. Make sure to buy FULL FAT canned coconut milk, and don’t forget to store it in the fridge.

4. Buy organic strawberries and let that be the last step before putting these trifles together.

5. Rhubarb curd would also be delicious and swapping blueberries for strawberries would be genius. Thanks Deb Mace for the idea!

I had so much making this dessert (three times!), but even more fun watching everyone else enjoy it. Good luck, and let me know if you attempt to make this, ENJOY!

889926

 

 

Gluten-Free Pumpkin Chocolate Chip Bread

03 Monday Dec 2012

Posted by cosmohippiechef in breakfast, cake, cookies, DIY, homemade gifts, seasonal

≈ Leave a comment

Tags

bread, chocolate, gluten free, pumpkin, seasonal

DSCN2491

Love:

I need pumpkin bread in my life, here’s to hoping you do to. ENJOY!

Food:

Gluten-Free Pumpkin Chocolate Chip Bread- makes 2 loaves

*Preheat oven to 350 degrees

Dry ingredients:

2 3/4 c. oat flour, (you can make your own by placing thick raw oats into the food processor or blender and grinding down into flour)

3/4 c. coconut flour (can be found at Whole Foods, Harmon’s, Good Earth, adds fiber, flavor and can replace up to 20% of flour in a recipe)

1/2 tsp. salt

2 1/4 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. clove

1/4 tsp. ginger

2 c. chocolate chips (semi-sweet)

1. Sift all dry ingredients together in a bowl. Toss in the chocolate chips and set aside.

Wet ingredients:

4 eggs

3/4 c. almond milk (I used homemade)

1 c. applesauce (I was given a jar of homemade from my favorite apple farmers’ wife this summer at the Farmers Market)

3/4 c. honey (I used Clifford Family Farms)

1 tsp. vanilla

1 1/2 c. fresh pumpkin puree (*recipe to follow)

2. Place all the wet ingredients in the food processor or blender and pulse till all wet ingredients are mixed together.

3. Add the wet ingredients to the dry and mix well, be sure not to over mix.

4. Pour into two greased loaf pans (regular sized, not small) and bake @350 for 1 hour.

5. Let cool completely before diving in!

*Fresh Pumpkin Puree

DSCN2482

1. Wash your pumpkin. Cut the pumpkin in half, scoop out the seeds (dry seeds and make roasted pumpkin seeds). Place cut side down on baking sheet lined with parchment paper. Bake @400 degrees for about an hour. Half way through turn right side up.

2. Let pumpkin cool enough to a handle, scoop flesh out into your food processor or blender. Puree. You may need to add a bit of water to get things moving.

3. Place a fine mesh strainer lined with cheesecloth over a bowl, scoop the pureed pumpkin into the strainer. Let this strain for about 1 hour. Ready to use!(I use my leftovers in our hot cereal or our raw oatmeal!)

DSCN2486

Nutrition:

Pumpkin- Winter squash especially the darker-fleshed varieties like pumpkin and acorn provide exceptional amounts of carotenes, which as been shown to exert a protective effect against many cancers particularly lung cancer. In addition to cancer and heart disease, diets rich in carotenes also appear to offer protection against developing type 2 diabetes, with pumpkin consumption being the most protective. Pumpkin seeds have also been shown to be helpful in reducing symptoms of benign prostatic hyperplasia (BPH).

Cosmo Hippie Chef Birthday

12 Sunday Aug 2012

Posted by cosmohippiechef in appetizer, cake, dessert, seasonal, Side dish

≈ 2 Comments

Tags

bread, cheese, fruit, gluten free, local, seasonal, tomatoes

Love:

Today was my 33rd birthday! All I wanted was to stay home relax and spend time with my sweetie and our fury children, OH YA AND EAT FABULOUS FOOD. Well, that is just what I did. Thought I would share the food with y’all. ENJOY!

–Breakfast–

Drake Family Farm Goat Yogurt and fresh strawberries from the Farmers Market

Clifford Family Farm Bacon

Gluten Free, Vegan zucchini muffins (will post the recipe soon!)

Iced Dirty Chai from Tulie Bakery

–Lunch-

Fresh Watermelon Coconut Water

Baby Swiss Cheese, Apple sandwich on Crumb Brothers Bread (all from the Farmers Market), Dijon mustard for the man

–Dinner-

Figs stuffed with Drake Family Farm Goat Cheese (both from the Farmers Market) wrapped in Prosciutto

Heirloom Tomato (Farmers Market) Mozzarella (Caputo’s Deli) Basil (Farmers Market) Stacks, with Slide Ridge Honey Vinegar, olive oil and salt and pepper

–Dessert-

And there was cake- Carrot Pecan Cake w/Cream Cheese Frosting (I had declined a cake offer from my mom, but my sweetie surprised with this!) I guess one piece won’t kill me.

It was a great day, thanks for all the birthday love.

Rhubarb Coffee Cake- Thanks Mom

20 Monday Jun 2011

Posted by cosmohippiechef in cake, dessert

≈ 2 Comments

Tags

fruit, local, seasonal

When I was a kid my parents had a pretty good size garden and rhubarb was one of the items that grew in that garden. Well, I loved the sour taste of anything back then and still do, so when I saw rhubarb at the Farmer’s Market this week I just knew what I had to make my moms Rhubarb Coffee Cake. This is one of those recipes that just takes me back and it was perfect for the Slow Food Potluck this weekend and also for my father-in-law Big Bill for father’s day. Thanks for the recipe mom, Enjoy!

-Rhubarb Coffee Cake-

1 1/4 c. brown sugar (I used 3/4 c. agave)
1/2 c. butter (I used Earth Balance butter, that’s just what I had in the fridge)
1 egg
1 tsp- 1 T. vanilla (I used 1 T.) *update- 5/12/12 added 1 tsp. almond extract
2 c. flour (I used organic whole wheat pastry flour) *update- 5/12/12, 1c. whole wheat pastry flour, 1/2c. almond meal, 1/2c. coconut flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
2-3 c. rhubarb (I used 2 c.) outer layer peeled and diced
*optional 1/2 c.- 1 c. nuts (I used 1/2 c. sliced almonds)

-Topping-

1/2 c. sugar (I used organic sugar cane)
2 tsp. Cinnamon

Preheat oven 375 degrees

1. Cream together butter and brown sugar (or agave). Beat in egg and vanilla.
2. Mix dry ingredients, flour, salt, and baking soda. Add half of the dry ingredients to the creamed mixture and mix to combine. Next, add all of the buttermilk and mix to combine. Add remaining dry ingredients, stir in and mix completely.
3. Stir in rhubarb and nuts (if using).
4. Butter a 13×9 baking dish and pour the batter into the buttered dish. Mix the topping ingredients together in a bowl and spoon over the prepared batter.
5. Place the baking dish in the oven and bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool a bit before cutting into it.

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