Dessert
How A Foodnut Celebrates the Royal Wedding
April 30, 2011 | 
Author 
- TV and Tea- Almost as Good As Being There?
Scones and chicken and egg finger sandwiches purchased from The Tea Garden in Valencia.
Open faced sandwiches, homemade. Cream cheese with cucumber and tiny green onions,
and cream cheese and salmon with dill. All very proper. Opps, did I mention the English
Breakfast Twinnings tea and the champagne with Chambord and fresh raspberry garnish?
Raw Carrot-Banana Cake
Have carrot pulp? Make cake!
Raw Carrot-Banana Cake (adapted from Healthy Simple Living)
Serves 4 – 6
INGREDIENTS
*3/4 c pecans
*4 medjool dates, pitted and diced
*1.5 c carrot pulp
*1/2 c shredded coconut
*1.5 tsp flax seed oil
*1.5 Tbsp ground flax seed
*1 small, ripe banana
*Dash cinnamon
*Dash of nutmeg
METHOD
Pulse pecans and dates in the food processor using the “S” blade. Add the remaining ingredients and pulse again until a “dough” forms.
Transfer “dough” to ramekins, filling each half-way. (I only found two small ramekins — where did the other two disappear to?! So I took the remaining dough and added it to a larger “ramekin” style bowl.)
Dehydrate on 145F for one hour. Reduce to 105F for another 3 hours. Flip the cake out of the dishes directly to the dehydrator screen and dehydrate for 4 more hours.
I made this incredible frosting and spread it on the carrot-banana cake.
This dessert was delicious! Even the omnivore husband loved this raw, vegan cake!
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
Chocolate Dipped MMMacaroons
Ok FoodNutters, its COOOOOKie time! Want a gluten-free cookie that tastes like something you bought at a fancy cafe? Having guests over who have celiacs and don’t know what to serve for desert? Need a host gift for a foodie type who doesn’t eat wheat? Look no further, I have your solution in the form of deliciously decadent (but ridiculously easy to make!) Chocolate-Dipped MMMacaroons. I’ve had a great response from this recipe on my blog www.glutendairyfreedom.net, and I wanted to share it with you, the food-nuts-foodies, so you can proudly place your stamp on something that looks store-bought and fancy-schmancy! And if you’re curious, the extra M’s in “MMMacaroons” are for Ummmmmmmm, mmmmmmm, good.
Ingredients:
No, you didn't buy them!
- 5 1/2 cups sweetened flaked coconut
- 2/3 cup rice syrup or honey
- 4 egg whites
- 6 tablespoons rice flour
- 1 tsp vanilla
- Bittersweet chocolate (optional)
What do I do?
- Preheat the oven to 350′F
- Line two cookie sheets with parchment paper.
- In a large bowl, mix all ingredients (except chocolate) quite well until entire mixture is wet and the same consistency.
- Form into balls and flatten slightly on cookie sheets with a bit of space in between.
- Bake for approximately 20 minutes or until edges are golden.
- Remove from oven and let cool on pan to set.
- When set, transfer to parchment lined tray and if you are doing the chocolate dip, refrigerate for at least one hour.
- For chocolate dip, melt chocolate in a small pot on very low heat, stirring constantly.
- Tilt the pot to the side, and dip half the cookies one at a time and lay back on parchment lined tray.
- Refrigerate again until set.
These look really fancy and appear much more difficult then they actually are. They are sure to impress when served to guests or as a host gift when wrapped in a white box with some ribbon, or on a plate with some cellophane and tied with a bow. People will think you went to a fancy bakery. Let them think that, then slip in that you made them yourself! You’re such a pro!
Posted in Blogging, Dessert, Foodies, Fun Stuff, Gluten-free | 
Tags: cookies, macaroons | 
No Comments »
Vegan Marshmallow Sandwich
Yep, I was crazy enough to do it. I made a marshmallow sandwich.
I toasted an Ezekial English Muffin. I cut it in half and added three Sweet and Sara vanilla marshmallows, a teaspoon of unsweetened, shredded coconut and a teaspoon of Navitas cacao nibs. I microwaved the sandwich for thirty seconds.
And then I squealed with delight.
If loving this is wrong, I don’t want to be right.
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
Strawberry-Rhubarb Crisp for Springtime
A sure sign that Spring has finally come is the first sighting of rhubarb in stores or at farmers’ markets. Its gorgeous red is immediately attractive, and is so seductive that there is no way to resist buying it!
I’ve made rhubarb pies, quick breads, dessert bars, and all sorts of other variants, including a savory chicken dish once; but my favorite way to use those beautiful stalks is to make a simple crisp. It’s not particularly photogenic, I admit! But it’s easy to make and absolutely sublime with hints of sweetness, tartness, and spice all rolled into one luscious dessert … 
Strawberry-Rhubarb Crisp
1-1/2 cups chopped rhubarb
1 quart strawberries, chopped
juice of 1 orange
1/4 cup sugar
1/3 cup white whole wheat flour
1/3 cup brown sugar
1/3 cup quick-cook oats
1/2 teaspoon cinnamon
1/3 cup butter, melted
Preheat oven to 350F. Grease a 9″ pie pan.
Combine the rhubarb, strawberries, orange juice and sugar; place into the pie pan.
Combine the flour, brown sugar, oats and cinnamon; pour the butter over the mixture and combine well. Spread the oat mixture over the fruit.
Bake for 35 minutes, until the topping is golden and the fruit is bubbling. Let cool a bit, and serve with vanilla ice cream or whipped cream … or both!
“floo·zie \ˈflü-zē\: a usually young woman of loose morals.” Thus a Food Floozie is not a woman who can be seduced by virtually any man, but rather a woman who can be seduced by virtually any food (other than sushi).
For more blathering about recipes, restaurants, beverages, ingredients, and anything else even tangentially related to food, please come visit me Monday through Friday at Food Floozie or check out my mostly-regular Tuesday posts on AnnArbor.com.
Posted in Blogging, Dessert, Recipes | Tags: Dessert, recipe, rhubarb, Spring, strawberry | 2 Comments »