Thursday, August 19, 2010

Gfree Stevia Sweetened Red Grapefruit-Coconut Cream Pie

I have an excess of ruby red grapefruits, which are full of lycopene- more than a tomato!  Ruby grapefruits have lots of Vitamin C and E as well.  And, of course, grapefruits are allowed on a low-carb diet.  On mine, anyway... grapefruits, blueberries, raspberries, and green apples are all low enough on the glycemic scale and low-carb.  Of course, I used fresh juice in this, which is a little higher, but just a half cup in the whole pie so that still keeps the carb count low.  This really just gives a hint of grapefruit flavor to the coconut taste of this pie.

This pie, like most of my recipes, is not that sweet. So you'll want to add more sweetener if you like a sweeter taste: maybe more stevia (careful of the brand- NuNaturals is the only one I really like in quantities over 1/4 teaspoon), or add some honey/agave/erythritol or whatever sweetener you like.  I love this pie at this sweetness level, because I can really taste the sweetness of the coconut, but make it to your taste.  You can always make it as instructed, then taste the filling before you bake it to see if you'd like to add something.

Coconut is a Superfood: rich in lauric acid (a medium-chain fatty acid found only in breast milk and coconut), it is anti-viral, anti-bacterial, anti-fungal, and very good for your thyroid. There is more info if you wish.. peruse this site if you are interested or read Bruce Fife's book,  The Coconut Oil Miracle.

This recipe uses no corn products (such as xylitol and erythritol), no dairy, and of course, no gluten or sugar. I know some of you have more restrictions than I do so I have been trying to come up with more allergy-friendly recipes once in a while for you!  Please provide feedback here in the comments section.  I really appreciate your feedback on Facebook.  Anyone who hasn't joined the Facebook page, there is information at the bottom of this webpage, under the recipes.  I hope you like it!

It took about 2 grapefruits to make this. Make sure you zest it before you juice it. It's easier.

PS: If anyone knows the carb content of grapefruit zest, please post and then I can post the carbs in this.  It's low though, as you can see from the ingredients.

Stevia Sweetened Red Grapefruit-Coconut Cream Pie, gluten-free as always!
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grapefruit-coconut crust:
2 eggs, pastured (that's what makes my crust so yellow, pastured orange yolks!)
1/2 cup grated coconut, organic
1/4 cup virgin coconut oil, melted over low heat to an oil state if your pantry is cold
1/4 teaspoon sea salt
1 teaspoon raw organic honey (optional)
1 Tablespoon organic grapefruit zest, diced if necessary
1/2 cup sifted coconut flour

Preheat 400˚F.  In a bowl with a hand whisk or fork, beat eggs.  Add grated coconut, virgin coconut oil, salt, honey (opt), and zest, and mix.  Add sifted coconut flour.  Mix, then knead together with your hands, and make a ball.  Press into a 9" oiled pie pan (use the coconut oil leftover in your pan you melted it in).  Press on the bottom, and up the sides, then prick all over with a fork to prevent rising.  Bake 12- 15 minutes until light brown. you may need to protect the edges with a pie crust shield or foil. Begin the 1st step of the filling recipe, it takes a little time.

4 eggs
1/2 cup fresh squeezed ruby red grapefruit juice
1 Tablespoon organic grapefruit zest, diced if necessary
1 teaspoon NuNaturals Stevia (or start with half as much with a non-bitter brand like Sweatleaf)
1 cup organic regular coconut milk - shake well right before opening and pouring
1/2 teaspoon sea salt
1 teaspoon baking powder
2 Tablespoons coconut flour, sifted
1/2 cup flaked coconut

Begin by reducing the juice in a small saucepan over medium-high heat until it is 1/4 cup (reduced by half) by keeping it at a low boil.  It will take 5- 15 minutes. Cool to room temperature.

Preheat oven to 350˚F.  Add juice, zest, stevia, coconut milk, salt, and baking powder.  Beat in sifted coconut flour. Bake 10 minutes.  Sprinkle flaked coconut on top. Return to oven, baking 8-12 minutes or until set (meaning it doesn't juggle, and a inserted toothpick comes out clean).  Cool on a baking rack. Store in Refrigerator.

New Design

As you can see, I have a new design!  I also added a Paypal Donate button, an email link, and a few other things... :)

Monday, August 16, 2010

Low-Carb Blueberry Ice Cream

More local in season blueberries!!!  So I won't go on again about their goodness, you can read the last post if you haven't already!!!  I know I post a lot of ice cream recipes, but making low-carb ice cream keeps me from cheating.  And, these are all slightly different.  You'll have to make this almost like a smoothie!

***TIP: This made more than my quart sized ice cream maker could handle so I had some leftover. Make sure you do not over-fill yours.  Leave at least an inch on top, maybe a little more or you'll be cleaning up a huge mess.  Maybe I will drink my leftover like a smoothie.  Hmmm.

***TIP: NEVER use erythritol in ice cream. It's gross. You can use more stevia if you don't have xylitol, and your stevia is a non-bitter brand.  If you want to use subs, the stevia and xylitol = about 1/2 cup sugar. If you use honey, use 1/4 cup and you may want to omit the vanilla.

***TIP: make sure your ice cream insert has been frozen for at least 24 hours before you start this.

Low-Carb Blueberry Ice Cream, gluten free of course!
1 quart+
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1 pint organic blueberries (smaller ones are tastier)- make sure you remove any stems
1/4 c. xylitol
1/4 teaspoon Stevia, NuNaturals preferred, Sweetleaf brand is fine. anything else- your call
1 Tablespoon fresh lemon juice
2 large eggs
2 cups heavy cream, raw pastured is best!
1 cup whole milk, unhomogenized or raw pastured of course
1 teaspoon vanilla

Stir carefully blueberries, xylitol, stevia, and lemon juice together in a bowl and refrigerate covered for 2 hours, stirring every 30 minutes.  Pour into a blender, making sure you get all the juice/xylitol, and puree as smooth as possible.
In a separate large bowl, blend the eggs until frothy.  Add milk, cream, and vanilla extract.  Add berry mixture and stir well.  Taste to check if you need more sweetener.
Cover and cool in fridge for 1-2 hours (important).  A metal bowl (preferred) or glass bowl helps cool faster.
Pour into ice cream maker but make sure to leave 1 1/2 inches at the top. Follow the manufacture's directions.  Don't overfill!
If you have the kind of maker like I do, it will probably only get to the soft serve state, so leave in the insert and freeze for a few hours to harden.

Tuesday, August 3, 2010

Gfree Fresh Tomato Goat Cheese Tart for Two

I bought these beautiful grape tomatoes at the farmer's market last week and I wanted to make a tart.  I didn't have enough almond flour to make the quiche crust I made before.  If you have enough almond flour handy, I do recommend that tart crust, it is amazing.  I made instead a mixture of coconut flour and almond flour tart, which is still very good, but does have a little coconut-y taste.  My husband, who has no food restrictions whatsoever, loved this tart.  So I don't think the coconut-y flavor gets in the way.  It certainly helps add fiber to the dish as well as lower the effective carb count.  The almond flour you use in this can be any kind, even the kind you make yourself.

I hope you enjoy this! It's a very simple tart, just enough for two, with a salad.  It also makes a great appetizer.

You'll see that there is the option of using your saved bacon grease- esp if it came from bacon from a healthy organic pastured pig.  This certainly saves you money- and it tastes delicious! If you want to use coconut oil, I suggest using Tropical Traditions brand expeller pressed or it will be too coconut-y.

NOTE: pictures are of a half tart: this recipe can be halved as well (I made several, since they were so popular!)

Fresh Tomato Goat Cheese Tart for Two 
serves two or one very hungry person
1/2 cup almond flour, any kind
1/2 cup sifted coconut flour
2 pastured organic eggs
1/4 cup melted butter or pastured bacon grease
1 Tablespoon onion, chopped fine
1/4 teaspoon sea salt
1/2 teaspoon fresh ground pepper (optional)
~2 cups cherry tomatoes neatly sliced in half
2 teaspoons fresh basil, julienned
2 Tablespoons Extra Virgin Olive Oil
about 2.5 ounces of goat cheese or 1/2 of a 5 ounce goat cheese log (more or less to taste)
s&p (to taste)

Place tomatoes, basil, olive oil,and salt and pepper in a small bowl.  Gently mix and set aside.

Preheat oven to 350˚F.  To make crust, begin by beating the eggs in a medium sized bowl.  Add almond flour, sifted coconut flour, oil, salt, pepper, and onion and mix until it starts to stick and you can form a dough ball. Press dough into a 9" greased pie tart pan or just press into a circle of dough on a large round baking pan.  Make sure it is not too thin (that you can see through) - try to keep it uniformly about 1/8" thick.  I prefer to make it without a raised edge, because you will need to cover it near the end to keep from burning if you do make one.
Prick all over with fork tines and bake for 8-12 minutes until edges are light brown.  See pic for what mine looked like when I took it out:

Pull out of oven and reduce heat to 300˚F.  Arrange tomato mixture on top of crust, out to edge.  Include the oil.  Crumble goat cheese over tart, as little or as much as you desire.
Bake for 20-30 minutes or until tomatoes start to look soft and the goat cheese is slightly melted.  Cool and serve!