Texas Sheet Cake – Gluten and Refined Sugar-Free

September 16, 2012 29 Comments

Texas Sheet Cake…just like I remember it.

Have you ever heard of a Texas Sheet Cake? Yeah, me neither.  When I grew up we just called it Sheet Cake…of course we lived in Texas so maybe that’s why we didn’t need to include the “Texas” part.  I have very fond memories of this moist, intensely chocolatey (almost brownie like…but not) cake with a super sweet icing that looked almost crackle-y (is that even a word?) on top when you cut into it.   I remember this cake being a part of just about every family celebration we had and after much research on this heavenly cake so do a lot of other southerners!  No one really knows the origin of the “Texas Sheet Cake” that may date back as far as the 1900’s but almost every recipe I came across has a slightly different name (Aunt Velma’s Chocolate Cake, Texas Sheet Cake, Cocoa Sheath Cake, Mexican Chocolate Cake, Chocolate Cookie Sheet Cake…) but nearly identical ingredients.  The most information I found as to why it’s called “Texas Sheet Cake” can be found here, you can follow the links in the post for some fun information on this wonderful traditional southern dessert.

I had a hankering for this dessert today but I didn’t feel like messing around with the recipe to come up with a grain-free version…mostly because I really wanted it to taste, look and feel like the chocolate cake I remember having at my grandmother’s house.  I opted to make a gluten and refined sugar-free version using quinoa flour and coconut palm sugar, all the other ingredients are the same as the original recipe.  Now, one theory on the name “Texas Sheet Cake” is because it makes a cake the size of Texas since it is traditionally baked in an 12×18 half sheet pan, which is HUGE.  I cut the original recipe in half to make a 9×12 quarter sheet cake, which still yields 12 generous servings!

Gluten-Free Texas Sheet Cake

Ingredients:

1 cup quinoa flour

1 cup palm sugar

1/8 tsp. salt

2 Tbsp. cocoa, heaping

1 stick butter

1/2 cup boiling water

1/4 cup buttermilk

 1 egg beaten

1/2 tsp. baking soda

1/2 tsp. vanilla

Icing:

1/4 cup pecans, chopped

7 Tbsp. butter

2 Tbsp. cocoa, heaping

3 Tbsp. milk

1/2 tsp. vanilla

8 ounces coconut palm sugar, powdered**

**Powder the coconut palm sugar by placing it in a high-speed blender or food processor and blend on high until it reaches the consistency of finely powdered sugar.

Directions:

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat and enjoy!

Just a few thoughts…

This cake turned out just as I remembered it.  I was completely thrilled with this recipe and how well the quinoa flour and coconut palm sugar didn’t change the texture or taste of the original recipe.  With that said…this cake was WAY too sweet for my taste now!!!! Did I love it? Yes.  Did it satisfy the craving I was having for a childhood memory? Yes.  Will I make it again? Yes.  Will I play around with the recipe to make it grain-free and less sweet? Probably not…This will be one of those recipes that is pulled out on a special occasion or when in need of a comfort food fix, anything different would defeat the purpose of this recipe!

Moist and dense…but not too much of either one…

the perfect combination.

See…crackle-y!

The best way to eat it is warm with a scoop of homemade vanilla bean ice cream!

This post is shared at:

Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesday, Whole Foods Wednesday, Fill Those Jars Friday, Fresh Bites Fridays, Tasty Tuesday, Fight Back Fridays, Allergy Free Wednesdays

Filed Under: Desserts, Recipes Tagged With: , , , , , ,

Stuffed Ricotta Omelet with Fresh Berries

August 16, 2012 10 Comments

Peanut Butter Stuffed French Toast has long been one of my favorite comfort food breakfasts.  Since going grain and legume free that breakfast treat has been off the menu…until now.  The recipe I’m sharing includes my favorite fillings and toppings but, of course, the options are endless…so substitute your favorites.  This recipe also includes dairy but would probably work with substituting coconut milk for the ricotta, although I haven’t tried it.

My new comfort food breakfast…or dessert.
This is a pic of my dad’s birthday breakfast so for an extra treat
I added a few dark chocolate chips to the omelet before flipping it! Oh my…

Sweet Ricotta Omelet (Serves 1)

2 eggs

2 Tbsp. ricotta cheese

1/4 tsp vanilla

1/4 tsp cinnamon

8 drops liquid stevia (1 Tbsp. sweetener of your choice)

1/16 tsp. baking soda

Filling:

1-2 Tbsp. almond butter

1/2 banana, sliced

Topping:

1/2 cup berries

1 Tbsp. maple syrup

fresh whipped cream

Directions:

Heat a lightly greased 8″ omelet pan over medium heat. Whisk together eggs, ricotta, vanilla, cinnamon, stevia and baking soda until smooth.  Place berries in a small bowl, heat maple syrup (I microwave it for about 15 seconds) and then pour it over the berries and set aside.  Pour egg mixture into the omelet pan and cook until the eggs are almost set.  Turn off the heat, carefully flip omelet and leave in the pan until cooked through (only about one minute or so more).  Slide omelet onto a plate, spread almond butter on one half of the omelet and top with sliced banana, fold the other side over.  Pour berries and maple syrup over the folded omelet and top with fresh whipped cream.  Enjoy!

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Gluten Free Friday

Tastetastic Thursday

Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Tasty Tuesday

Fill Those Jars Fridays

Filed Under: Breakfast, Desserts, Main Dishes, Recipes Tagged With: , , , , ,

Mini Chocolate Chip Pecan Cookies

July 31, 2012 13 Comments

My very first job ever was at The Chocolate Chip Cookie Factory in Collin Creek Mall when I was 14 years old.  One of my favorite things to bake (and eat) when I worked there were the mini varieties of our most popular cookies.  We sold them by the half and bakers dozens and served them in a fun parchment paper cone to eat on the go!  What a treat to recreate this fond memory with much healthier ingredients…I loved cookies then and I love cookies now, especially ones that are gluten, grain and refined sugar-free.

Mini cookies in a paper cone…just like I remember them!

Mini Chocolate Chip Pecan Cookies

1 1/4 cup blanched almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1/4 cup coconut oil or butter, melted

1/4 cup coconut nectar, maple syrup or honey

1 1/2 tsp vanilla

1/4 cup chocolate chips

1/4 cup chopped pecans

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.  In a large mixing bowl sift together almond flour, sea salt and baking soda.  In a smaller bowl whisk together coconut oil, coconut nectar and vanilla.  Combine wet ingredients into dry ingredients and stir in chocolate chips and pecans.  Drop by 1/2 Tbsp measure onto parchment and slightly flatten.  Bake 10-12 minutes or until lightly golden.  Remove to a wire rack to cool.  Enjoy!

Makes 24 bite-sized cookies.

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays

Fight Back Friday, Fresh Bites Friday

Made From Scratch Monday

Filed Under: Desserts, Recipes Tagged With: , , , , , , , , , ,

Almond Butter Brownie Bites

July 9, 2012 8 Comments

I love chocolate.  My dad loves chocolate.  We both admittedly have a little problem with chocolate portion control…so we love any recipe for a treat that is small and bite-sized (and therefore “naturally” portion controlled) but still packs a satisfying punch!

This year for Father’s Day I made a variation of this recipe from All Day I Dream About Food and it was a huge hit.  It’s rich and chocolatey and one (ok, maybe two) will satisfy even the biggest sweet tooth.  We have had an unusual few weeks here in Colorado Springs with the Waldo Canyon Fire and my parents have been staying with me due to the evacuations…we decided we needed a sweet treat and these babies fit the bill perfectly…we could enjoy without over-indulging!

Now, when I say “naturally” portion-controlled…that statement can only be true if you don’t eat all of them in one sitting…I’m proud to say that I made these on June 30th and we still have four in the fridge!

Almond Butter Brownie Bites (makes 16)

Brownies:

1/4 cup butter

1/4 cup almond butter

3 oz unsweetened chocolate, chopped

1/4 tsp. liquid stevia

1/2 tsp vanilla extract

1/4 cup coconut flour

2 Tbsp. coconut palm sugar

2 Tbsp. cacao powder

2 eggs

1/2 cup coconut milk

Frosting:

1 oz cream cheese, softened

3 Tbsp. almond butter

2 Tbsp. heavy cream

2 packets stevia (or 2 Tbsp. maple syrup or coconut sugar)

1/4 tsp. vanilla extract

For the cakes, preheat the oven to 280F and grease 16 cups of a mini-muffin pan.

In a medium saucepan, melt butter, almond butter and chocolate together over low heat and stir until smooth. Add stevia and vanilla extracts and stir until thoroughly combined. Set aside.

In a medium bowl, sift together coconut flour, coconut palm sugar and cocoa, breaking up clumps with the back of a fork. Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then coconut milk until mixture thins out somewhat and becomes a smooth batter.

Spoon batter into prepared muffin tins. Because the batter is quite thick, you will need to press the batter into the cups using the back of a spoon. Smooth the tops.

Bake for 20 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins.

For the frosting, beat cream cheese, almond butter and cream together until smooth. Stir in vanilla and stevia. Pipe or spread onto brownie bites.

Bet you can’t eat just one…

This recipe is shared at:

Slightly Indulgent Tuesday, Fight Back Friday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesdays

Filed Under: Desserts, Recipes Tagged With: , , , , , ,

Grammy’s Famous Mile-Hi Mudd Pie

June 18, 2012 6 Comments

Mile-Hi Mudd Pie

***Disclaimer***

This is not a recipe for a “healthy” dessert.  It is an off-the-rails, special occasion, treat with consequences (or not).  It can certainly be made with “healthier” substitutions successfully but the recipe that follows is in its original full glorious sugar-filled (although gluten-free) form.  This is my daughter’s favorite dessert and she is coming home from her freshman year of college this weekend and has requested it…what’s a mom to do? Uh, well…say heck yes and get in the kitchen to make it!!! 

Grammy’s Mile-Hi Mudd Pie (serves 12, generously)

1 chocolate cookie pie crust, cooled (I use Pamela’s Gluten-Free Chocolate Cookies, 1 bag for the crust)

2 pints caramel ice cream, softened

2 pints coffee ice cream, softened

1-2 cups chocolate ganache (recipe follows)

1/2 cup sliced almonds

1-2 cups crushed chocolate cookies (about ½ bag of Pamela’s)

Bake the chocolate cookie pie crust in a 9″ springform pan or deep pie pan and completely cool.

Spread 2 pints of softened caramel ice cream on top of cooled crust. Sprinkle the crushed cookies on top of the caramel ice cream. Place in the freezer until ice cream is firm (at least 2 hours). Spread 2 pints of coffee ice cream on top of cookie layer.  Freeze for 2-4 hours until very firm.

Spread room temperature ganache over the frozen coffee ice cream layer and sprinkle on the sliced almonds (I left these off in the photos).  Cover with plastic wrap and freeze overnight.

Take pie out of the freezer 20-30 minutes prior to serving.  Garnish with fresh whipped cream, chocolate ganache drizzle and sliced almonds.

Chocolate Ganache (yields 2 cups)

8 ounces dark chocolate

¾ cup heavy cream

½ Tbsp. butter or coconut oil

1 tsp. vanilla

Place dark chocolate in a heat-proof bowl.  Bring heavy cream and butter to a boil, remove from heat and stir in vanilla.  Pour cream over the dark chocolate and let rest for 5 minutes.  Whisk together until smooth.  Let set on counter until cooled to room temperature.

Normally garnished with almonds and whipped cream but the girl likes it plain.

This is an old photo showing the Mudd Pie garnished with whip and ganache…also made in a pie pan so you get the lovely domed shape!

This recipe is shared at:

Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Filed Under: Desserts, Recipes Tagged With: , , , , ,

Grain-Free Cinnamon Coffee Cake with Maple Drizzle

May 14, 2012 55 Comments

Grain-Free Coffee Cake with Maple Drizzle

Breakfast is the most important meal of the day for me…no matter what time of day I eat it.  I generally like to have bacon and eggs, omelets, frittatas or sometimes even coconut pancakes but every once in a while on the weekends or for holidays a nice sweet treat served with homemade spicy sausage is where it is at!  This recipe is adapted from one in Elana Amsterdam’s Gluten-Free Almond Flour Cookbook and is truly the best gluten-free, grain-free, refined sugar-free coffee cake I’ve ever eaten…as a matter of fact it is better than any coffee cake I’ve ever had that was full of sugar, gluten and grain!!!

This past Friday was my mom’s birthday followed by Mother’s Day on Sunday so I thought I’d treat my mom, dad and husband (and let’s be honest…ME, too) to a fun, decadent breakfast dessert…and it really hit the spot!

Out of the oven…resting.

Grain-Free Cinnamon Coffee Cake (makes 9-12 servings):

2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped
1/2 cup raisins
1/4 cup butter or coconut oil, melted
1/4 cup maple syrup
2 large eggs
1 tsp. vanilla

Topping:
3 Tbsp. ground cinnamon
3 Tbsp. butter or coconut oil, melted
6 Tbsp. maple syrup
1/2 cup sliced almonds or chopped pecans

Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish or pan with butter or coconut oil and lightly dust with almond flour.

To make the cake:

Combine the almond flour, salt, baking soda, pecans and raisins in a large bowl.  In a medium bowl, whisk together the melted butter or coconut oil, maple syrup, eggs and vanilla.  Make a well inside the dry ingredients and pour the wet ingredients into the well.  Stir the wet ingredients into the dry ingredients until thoroughly combined, the batter will be very thick.  Scrape the batter into the prepared baking dish. Using a spatula, gently push the batter into place making it as level as possible.

To make the topping:

Combine cinnamon, butter or coconut oil, maple syrup and pecans or almonds in a bowl.  Spread the topping over the cake batter. 

Bake for 25-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour on a wire rack.  Slice cake into squares and drizzle with Maple Frosting before serving.

This cake can be stored in an airtight container at room temperature for several days.  Once you drizzle it, store it in the fridge.

Maple Drizzle:

3/4 cup coconut butter

1/4 cup pure maple syrup (or more to taste)

1/4-1/2 cup heavy whipping cream, almond milk, or coconut milk

pinch of salt

In a small saucepan, heat all ingredients over medium-low heat, stir until well combined.  Consistency should be thin enough to drizzle over the coffee cake.

***If you eat dairy and prefer a maple cream cheese drizzle…substitute 4 ounces softened cream cheese for the coconut butter and reduce the heavy cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until smooth.  Again the consistency should be thin enough to drizzle***

This coffee cake is delightful with or without the drizzle.

This recipe is shared at: Slightly Indulgent Tuesday, Tasty Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Whole Foods Wednesdays, Fight Back Friday, Beyond the Peel

No drizzle necessary for complete yummi-ness!

But then again…why not just go for it!

Filed Under: Breads, Breakfast, Desserts, Recipes, Snacks Tagged With: , , , , , , , ,

Fruit Pizza…Beautiful and Delicious!

May 9, 2012 10 Comments

Pizza for dessert…yes, please.

This recipe is not Paleo.

It is grain, gluten and refined sugar-free.

And…it is absolutely indulgent, delicious and perfect for special occasions.

  • Sugar Cookie Crust:

2 cups almond flour
2 eggs
2 Tbsp. butter or coconut oil, melted
1/2 cup maple syrup, honey or coconut nectar
1 tsp. vanilla
1 tsp. almond extract (optional)
1/4 teaspoon fine sea salt

Preheat oven to 350. Lightly grease a pizza pan or line with parchment paper.
Mix all dry ingredients, then add in the wet ingredients.
Blend ingredients with a hand mixer until smooth.
Press dough into the pizza pan.
Bake in oven for 10-12 minutes, until slightly golden brown.
Remove from oven to cooling rack, cool completely before topping.

  • Cream Cheese Filling:

8 ounces cream cheese, softened
1 tsp. vanilla
1/4 cup maple syrup, honey or coconut nectar

Using a mixer, blend ingredients together until smooth.

  • Fruit Toppings:

Strawberries, halved (about 12 ounces)
Blueberries
1 can mandarin oranges, drained

These fruits are my favorite to use, kiwi is a popular choice as well.  Feel free to use your favorites…keep in mind that bananas might get brown and mushy!

  • Glaze:

1 cup unsweetened pineapple juice
1 tsp. lemon juice
1 Tbsp. tapioca starch
1/4 cup maple syrup, honey or coconut nectar

In a small saucepan, whisk together ingredients and bring to a low boil over medium heat.  Stirring constantly, boil for 2 full minutes and then remove from heat to cool.

  • Assembly:

Once the crust is cooled spread the cream cheese filling over the entire crust. Arrange fruit as you please on top of the cream cheese.  Drizzle generously with the glaze.  Chill uncovered in the refrigerator until ready to serve.  Cut with a pizza cutter into slices and enjoy!

  • Recipe Tips:

You can use any sugar cookie recipe to fit your dietary needs.  This dessert will store in the refrigerator for up to two days, after that the crust may start to get mushy.  It may be yummy with a drizzle of chocolate or even a brownie type crust!

  • This recipe is shared at:

Gluten-Free Wednesdays, Slightly Indulgent Tuesday, Bizzy Bakes, Fat Tuesday, Food Renegade

Filed Under: Desserts, Recipes Tagged With: , , , , , ,

Dark Chocolate Macadamia Cookies

March 8, 2012 18 Comments

Who doesn't love a big pile of cookies?

Dark Chocolate Macadamia Cookies (makes 24 cookies)

1/2 cup coconut oil, melted

6 Tbsp. coconut nectar

2 tsp. vanilla extract

2 1/2 cups almond flour

1 cup shredded coconut

1/2 tsp. sea salt

1/2 tsp baking soda

1 cup macadamia nuts, coarsely chopped

1/2 cup dark chocolate chips

Preheat oven to 350 degrees F.  Line two cookie sheets with parchment paper.  In a large bowl combine almond flour, coconut, sea salt and baking soda.  In a separate bowl whisk together coconut oil, coconut nectar and vanilla.  Mix wet ingredients into dry ingredients until thoroughly combined, stir in chopped macadamia nuts and dark chocolate chips.  Drop by rounded tablespoons onto prepared cookie sheets about 2″ apart.  The dough may seem slightly crumbly, just press it together and flatten it once on the cookie sheet, they will hold together once baked.  Bake for 10-12 minutes or until cookies are slightly brown on top.  Remove from the oven and cool on a wire rack.  Although these cookies are excellent warm they really are best after they are completely cooled and in my opinion even better on day two!  Store in an air tight container.

This recipe is shared at:

Fight Back Friday, Allergy Friendly Lunchbox Love, Wellness Weekend, Make Ahead Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays

Filed Under: Desserts, Recipes, Snacks Tagged With: , , , , , , , , , , ,

Magic Coconut Bars

February 9, 2012 86 Comments

 Everyone remembers the old-fashioned Magic Cookie Bars made with a graham cracker crust, butter, chocolate chips, pecans, flaked coconut and sweetened condensed milk…heavenly, caramelly, chocolatey yummi-ness…with a nice side of gluten gut bomb, a sugar rush and then the inevitable crash!

I occasionally make treats that are fruit-sweetened or completely unsweetened that I can enjoy as part of my grain-free “paleo-primal” lifestyle but every once in a while I like to make a full-on DESSERT.  Make no mistake here…this is a special occasion treat, great to make for a party or a crowd, definitely not one to make on a Saturday night when you are alone at home!  All in all as far as desserts go it’s really not too terrible, the entire thing only has 3 tablespoons of sweetener for sixteen servings (just about 1/2 teaspoon per serving)…again not bad if you are feeding a crowd, disastrous if you eat the entire thing by yourself.  It’s a bit labor intensive but SO worth it!

Magic Coconut Bars

Crust:

3/4 cup blanched almond flour

3/4 cup unsweetened shredded coconut

1/4 teaspoon sea salt

1 teaspoon vanilla

1 tablespoon coconut nectar, honey or maple syrup (optional)

1/4 cup coconut oil or butter, melted

Preheat oven to 350 degrees F. Line an 8×8 metal or glass dish with parchment paper so that it hangs over the sides for easy removal.  Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan.  Bake for 12 – 15 minutes until golden brown.  Remove from oven and cool on wire rack while preparing the filling.

Magic Filling:

1 can full fat coconut milk (I use Native Forest)

2 Tablespoons coconut nectar, honey or maple syrup

1 Tablespoon vanilla

3/4 cup dark chocolate chips

3/4 cup unsweetened shredded coconut

3/4 cup chopped pecans

1/4 cup unsweetened coconut flakes

In a saucepan over medium heat bring coconut milk, sweetener and vanilla to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until it’s reduced by half.  The coconut milk mixture should be very thick, you should have about 3/4 cup once reduced, remove from heat and cool slightly.  Pour 1/2 of the condensed coconut milk over the crust and spread to the edges. Layer half of the shredded coconut, half of the chocolate chips and half of the pecans on top of the coconut milk and lightly press down on the toppings.  Add a second layer with the remaining shredded coconut, chocolate chips and pecans.  Pour remaining 1/2 of condensed coconut milk over the top of the layers.  Top with flaked coconut.

Bake for 30 minutes.  Remove from oven and cool for one hour (I KNOW!) on a cooling rack.  Next, place the pan in the refrigerator and cool for 2 hours (I KNOW, I KNOW!) or in a pinch cool in the freezer for 1 hour.  Gently lift the parchment out of the pan and place bars on a cutting board or other flat surface.  Using a large knife cut into 16 squares.

Magic...

This is a lovely treat to make for Valentine’s Day!

This recipe is shared at:

Fight Back Friday,  Fresh Bites Friday, Wellness Weekend, Allergy Friendly Lunchbox Love, Make Ahead Monday, Tasty Tuesday, Slightly Indulgent Tuesday, Fat Tuesday

Filed Under: Desserts, Recipes Tagged With: , , , , , , , , ,

Warm Pear & Pecan Flaugnarde

January 20, 2012 5 Comments

Flaugnarde is a flan-like baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter.  Similar to a clafoutis which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish can be served either warm or cold.

Pear & Pecan Flaugnarde

Most people think of this dish as a dessert but it can easily be enjoyed for breakfast as well!  This recipe uses heavy cream and butter but if you prefer a dairy-free dish substitute 3/4 cup full fat canned coconut milk for the cream and butter and use coconut oil to grease the dish.  I have made it both ways and they are equally delicious.  You will notice there is an option to add sweetener, I try to use the ripest, sweetest seasonal fruit available so I generally don’t need the added stevia or honey.  Please note…since completing the Whole 30 program I find that I don’t like anything too sweet anymore so be sure to adjust according to your family’s taste.  This is lovely topped with fresh whipped cream or drizzled with coconut butter when enjoying it for dessert or with a nice side of bacon or sausage at breakfast!

Pear & Pecan Flaugnarde (serves 8)

Ingredients:

butter for greasing baking dish

4 eggs

1/2 cup heavy cream

4 tablespoons butter, melted

1/4 cup pecan halves, finely ground

1 teaspoon vanilla extract

1 teaspoon cinnamon, divided

1/4 teaspoon stevia or 1/4 cup coconut sugar or honey (optional, I don’t use any sweetener)

1/4 teaspoon celtic sea salt

3 medium ripe pears, peeled, cored and sliced thin

2 tablespoons chopped pecans

Directions:

Preheat oven to 375 degrees F.  Generously grease a 9 inch pie or tart dish, ceramic works best, set aside.  Peel, core and slice pears.  Arrange pears in the greased dish and sprinkle with 1/2 teaspoon cinnamon.  In a blender or food processor combine eggs, cream, butter, ground pecans, vanilla, remaining cinnamon, sweetener (if using) and sea salt.  Blend or process until smooth, batter will be thin.  Pour batter evenly over the arranged pears, sprinkle with chopped pecans.  Bake for 40-50 minutes until golden brown, puffed and set in the middle.  Cool for at least 30 minutes before serving.

Arranged pears in greased tart dish

This recipe is shared at:

Fight Back Friday, Make Ahead Monday, Slightly Indulgent Tuesday, Fat Tuesday, Gluten-Free Wednesday

Filed Under: Breakfast, Desserts, Recipes Tagged With: , , , , , , , , , ,
«Previous Page
Next Page»