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Dessert
Coconut Sweet Potato Pie
This creamy dessert is full of beta carotene. The wheat-free crust provides omega-3 fatty acids and fiber.
brief_description:
This compote is a tummy-warming treat that’s perfect for cold weather.
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Ingredients:
¼ cup dried apricots
¼ cup pitted prunes
1 apple, sliced
1 pear, sliced
1 cinnamon stick
1/8 teaspoon nutmeg
3/4 cup apple juice
1/2 cup raw, unsalted cashews
3 tablespoons maple syrup
2 teaspoons vanilla
water
Directions:
Preparation time: 35 minutes Makes 4 servings Place apricots, prunes, apple, pear, cinnamon, nutmeg, and juice in a medium-size pan; bring to a boil. Reduce heat and simmer, covered, for 20-30 minutes, until all the fruit is soft. Remove cinnamon stick. Grind nuts to a fine meal in a small grinder. Put ground cashews, maple syrup, and vanilla in the blender. With blender running, add water a little at a time until the consistency is thick and creamy. Put compote in individual serving bowls and top with nut cream.
Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair's Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents (Moon Smile Press, 1998); and Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from www.feedingfamily.com.
brief_description:
This creamy dessert is full of beta carotene. The wheat-free crust provides omega-3 fatty acids and fiber.
image:
Ingredients:
Crust:
1 cup rolled oats
1 cup walnuts
1/2 cup unsweetened shredded coconut
2 tablespoons coconut oil or butter
water if necessary
Filling:
3 cups mashed, cooked sweet potatoes (about 3 medium)
2 eggs, slightly beaten or Ener-G Egg Replace equivalent
1/3 cup coconut milk
3 tablespoons pure maple syrup or honey
Topping:
1 tablespoon unsweetened, shredded coconut
Directions:
Preheat oven to 350 degrees. Place oats, walnuts, and coconut in food processor with metal blade. Grind until mixture resembles coarse meal. Add butter or coconut oil and pulse until combined. Add maple syrup and pulse to mix. Test dough by squeezing a small amount together. If it doesn't hold together, mix in water until it holds. Press dough into 8 or 9-inch pie pan.
Place sweet potatoes, eggs, coconut milk, and sweetener in food processor. Puree until smooth. Pour filling into prepared crust. Sprinkle with coconut. Bake about 45 minutes, or until edges are golden. Cool at least 15 minutes before cutting. Serve warm or cold.
Serves 8
Note: Dairy, soy, or rice milk can be substituted for coconut milk in filling if desired. Also, if you don't like coconut, this pie is still delicious with all the coconut omitted.
By Cathe Olson Author of Simply Natural Baby Food available at www.simplynaturalbooks.com
brief_description:
This healthy snack is simple to make (no baking!), and it's vegan and wheat free. My kids love to eat them.
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By Paula Vanenkevort
Ingredients:
16 ounces almond butter
a half cup pure maple syrup
one and one half cups granola (I use maple-almond granola, but other flavors may work well too)
Directions:
Stir all ingredients together. The mixture should be stiff and difficult to stir. If it is still runny, add more granola. Roll into small snack-size balls. Put each ball in a mini-cupcake paper. Store in the refrigerator. (I usually end up with about 25 almond butter balls from the above recipe.)
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