Archive | easy gluten-free desserts RSS feed for this section

I Ate Only These Healthy Cookies For A Week and You’ll Be Blown Away By What Happened Next

8 Sep

No, your favorite Gluten-free Greek blog has not gone all Buzzfeed, despite the clickbait headline. But I did eat these chock-full-of-goodness cookies pretty much for breakfast, lunch, and dinner for a week… and what happened was that I still wanted some damn more.

Super filling, brimming with fiber/protein/healthy fat, and right up my taste-profile alley (hello ginger and sweet potato!), these rank right up there with my other RFES love, Superhero Muffins, but are even quicker to throw together. Extra points if you’re a parent trying to convince a picky kid (or a wife trying to convince a husband with a bland palate like someone who may happen to be my sister…), there are real, live SWEET POTATOES baked into these puppies. Oh, and they just-so-happen to be vegan. I have died and gone to baking heaven.

FullSizeRender (38)

Finally, these guys were amazing pre-long-run fuel, and I am pretty sure I am going to eat them pre-marathon… assuming I can put them down long enough to run 26 damn miles. Only time will tell.

Sweet Potato Breakfast Cookies from Run Fast Eat Slow

Ingredients

  • 3 c old-fashioned rolled oats
  • 1 c almond flour
  • 1 tsp ground ginger (or 1 TBS fresh)
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 c sweet potato puree
    (I tried both the canned syrup-free puree and pureeing my own by roasting the potato for ~40 minutes, removing it from skin, and mashing it … canned was still very good, but I did prefer the earthier taste of the one I did  myself. I also think pureed pumpkin would work, but I’d remove some maple syrup to decrease liquid and sweetness)
  • ½ c maple syrup
  • ½ c coconut oil, melted
  • 1 tsp vanilla extract
  • ½ cup raisins (optional, but you want them)

Assembly

  1. Preheat oven to 350F. Line baking sheet with parchment paper. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped (note: I skipped this step entirely and cookies were still amazing). Place oatmeal in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt.
  2. In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. Fold into oat mix and stir until blended. The dough should be thick.
  3. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  4. Bake until bottoms are deep golden brown, 25-30 minutes.

Chocolate Fig Ricotta Pie

28 Sep

It will be FIG season for exactly 2 more minutes– hurry up and make this super-easy pie that got good reviews from many normal eaters. Alternatively, try this Raspberry FIG Challahcrowd-pleasing FIG appetizerFIG tartFIG scones, or FIG jam. I love ’em all.

fullsizerender-1

Chocolate Fig Ricotta Pie

Ingredients

  • pie crust of your choice (I used GF)
  • 2 c Ricotta cheese
  • 1 vanilla bean, seeds scraped out (or substitute 2 tsp vanilla extract… but bean is really best here).
  • 2 TBS sugar (I used coconut sugar) + more for sprinkling on top
  • 4-8 TBS grated dark chocolate (this is somewhere between a 1/2- 3/4 bar)- I used this sugar free kind and no one could tell the difference
  • 15 dried figs, sliced in half lengthwise.
  • 2/3 c liqueur of your choice (I used Godiva chocolate)
  • about 9 fresh, ripe figs, sliced

Assembly

  1. Preheat oven to 400F. If using premade pie crust, use a fork to poke holes throughout the bottom of crust. Bake for about 20 minutes, or until just golden brown. When done, set aside.
  2. Throw the dried figs in a small pot and cover with liqueur. If they aren’t almost all the way covered, add water until they are. Bring to a simmer and let cook for about 10 minutes, or until soft and fragrant. Do not burn! Once soft, remove from heat and set aside to cool.
  3. Combine the ricotta, vanilla, and sugar until just combined. Do not go nuts mixing this.
  4. Sprinkle about half the grated chocolate throughout the cooled crust. Spoon half of the ricotta mixture over the chocolate and spread evenly. Push the dried figs into the ricotta layer, cut side up, distributing them evenly. Cover the figs with second half of the ricotta and spread evenly. Arrange the fresh figs as you’d like, sprinkle with sugar.
  5. Bake for 30-35 minutes, until crust is golden, figs are a bit caramelized, and center is set. Take out of oven, sprinkle with remaining grated chocolate, and place back in over for 2-3 more minutes, until chocolate is a little melted.
  6. Allow to cool, then serve.

The Best Ice Cream I’ve Ever Made (Or: Why Your College Roommate is the Best Person To Keep in Your Life Forever)

25 Aug

Sometimes you gotta let the world know: something INSANE just came out of your kitchen. So, here I am telling you- this ice cream is gonna change the whole game. And I’m not talking about a pickup soccer match cut short for rain– this ice cream is a game-changer on the level of an epic Cricket battle that has gone into days-long overtime. That’s how good it is. OH- and it’s vegan, refined-sugar-free, and off-the-charts easy to make.

You already know- SO not my picture. Thanks to the Tasting Table for this recipe and picture!

But before we get to that, a word from our sponsors. As I’ve written about before, QueijoKef and I spend a lot of time texting/emailing/’graming each other delicious things we’d like to cook or eat. It’s just one of the reasons she is so great (see also: our quick trip to Miamithe epic bike ride inspired by our friendship’s soundtrack, the gnocchi we both die for, and her signature non-dairy creamy sauce). She has an excellent track record of picking awesome recipes (this matcha gingerbread cookie is a fan favorite), so when she sent me this turmeric-cardamom-coconut milk ice cream, I knew she was on a mission to keep her streak alive.

This ice cream has a seriously complex flavor profile (how’s that for food blogger lingo?) that is somewhere between sweet and savory. In another life when I never have to go to school again, I would make grainless graham crackers, slather this ice cream between ’em for an ice cream sandwich, and make my millions selling them on Georgia Ave. A girl can dream.

I followed this recipe exactly, and you should all go over there to give credit where it’s due and support The Tasting Table with all the clicks you can muster. Because I love this recipe so much and would be devastated if it ever went away, I am reproducing it here for posterity (because if Cooking Up Kefi can outlast Gawker, clearly I’ll be here long after The Tasting Table is gone).

Golden Milk Vegan Ice Cream from The Tasting Table

Ingredients

  • 3 c coconut milk
  • ½ c cream of coconut (here on amazon)
  • One 1-inch piece ginger, grated
  • ¼ c honey
  • 2 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • ¼ tsp ground cardamom
  • ¼ tsp freshly ground black pepper
  • 1 vanilla bean, seeds scraped (I used 1-1.5 tsp vanilla extract)
  • Chopped candied ginger, for garnish (optional)

Assembly

1. In a medium saucepan, whisk together all the ingredients, minus the candied ginger, and bring to a simmer over medium heat. Let cool completely, then refrigerate overnight. Make sure you freeze the bowl of an ice cream maker during this time.

2. The next day, strain the base into the bowl of the ice cream maker and churn according to the manufacturer’s directions. Scrape into a shallow dish and freeze for at least 4 hours. Scoop the ice cream into bowls and drizzle with honey. Garnish with chopped candied ginger, then serve.

‘Pouzi Pizza

12 Jul


My love for watermelon runs deep- MamaKef has been known to stare into a fridge with three full melons and lament that there won’t be enough for the whole weekend once I get home. So ChampagneOnlyKef knew exactly what she was doing when she rolled up to the 4th of July ‘Ganza with an innovative watermelon dessert.

This ‘pouzi pizza (watermelon=karpouzi in Greek) is delicious and full of dairy decadence. I love the combo of sweet ricotta cheese and mint, and the cold watermelon base makes you forget you’re eating a Heart Attack flavored dessert. Many thanks to ChampagneOnlyKef for bringing this guy into the repertoire!

‘Pouzi Pizza

Ingredients

  • 1/2 c ricotta
  • 1/4 c cream cheese
  • 1 TBS honey
  • 1/2 tsp vanilla
  • Watermelon
  • Berries, for garnish
  • Fresh mint, for garnish

Assembly

  1. Slice watermelon longitudinally.
  2. Mix together cheeses, honey, and vanilla until well combined. Spread over watermelon rounds.
  3. Cut covered rounds into “slices.” Garnish with mint and berries. Chill before serving.

Gingersnaps For Pinterest Flunkies

23 Dec

The lights are shining, the carolers are singing, and (this year) the lords are still a-leaping in shorts and a t-shirt on the running paths–Christmas is truly a magical time of year. If you’re like me, the shining lights and happy music act like a deceptive elixir: suddenly you’ve convinced yourself that you are a Pinterest queen and that you, too, can put together a strawberry, banana, and grape to make a snack that looks just like a Grinch with a Santa hat. Further proof that all that glitters is not gold: your version of those little snacks just look like fruit kebabs and the weather in January will still be miserable for running, even if it’s 70 on Christmas.

Today’s recipe goes out to all my people who are awesome bakers but just can’t give a damn about presentation–the bloggers who post great recipes without staging professional-level photo shoots, the parents who just send Twinkies to school without spending all night making them look like Minions, and the at-home chefs whose creations never get the biggest ooh and ahh when the buffet gets unveiled, but whose dishes are always gone the fastest once guests start digging in.

FullSizeRender (4)

This recipe is 100% fool proof. They taste great and look perfect each and every time. MamaKef has been making them for two decades and they have never not been superstars at the cookie exchange. Did I mention they take less than 30 minutes start to finish and require just one bowl? Leave Pinterest to your neighbor–2015 is all about the tried-and-true, no-frills-necessary gingersnap.

(But if you are actually a Pinterest Queen, whip up the insane green gingerbread cookies from yesterday, shape ’em into Christmas trees, and enjoy all the oohs and ahhs 🙂 — you earned them!)

Gingersnaps For Pinterest Flunkies

Ingredients

  • 2 c sugar (coconut sugar subs perfectly)
  • 1.5 c canola oil
  • 2 large eggs
  • 1/2 c molasses
  • 4 c all-purpose flour (I used Cup4Cup and they lost a little of their snap but were still so delicious.)
  • 4 tsp baking soda
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • Additional sugar for rolling

Assembly

  1. Preheat oven to 350F and line two cookie sheets with parchment paper or a silicon mat (if you have neither, leave your pan ungreased). Mix together sugar and oil in a stand mixer (or a large bowl with electric mixer) for about 1 minute. Beat in eggs one at a time. Add molasses.
  2. In a separate medium bowl, combine flour, baking soda, ginger, cinnamon, and salt. Slowly add to sugar/oil mixture and mix until you have the dough comes together- about 1.5-2 minutes.
  3. Shape into 3/4-inch balls and roll in sugar. Arrange about 1.5 inches apart on cookie sheet. Bake for 10-12 minutes, or until cookie springs back when touched gently. Cool on wire racks.

Delicious GF Gingerbread Cookies With a Few Bizarre Secret Ingredients

22 Dec

It’s another one of those days where I have about 15 seconds before I’m 15 minutes late to something, so here’s the quick and dirty: QueijoKef sent me the most intriguing recipe last week– gingerbread made with matcha, chestnut flour, and avocado.  I am a known sucker for weird ingredients I will never use again (nutritional yeast, anyone?),  but even I gave pause to chestnut flour when I couldn’t find it at Whole Foods. My curiosity got the better of me, though, and so I ordered the damn chestnut flour from Amazon (not even Prime-eligible… quelle horreur!)

After I pondered how humanity ever survived without two-day shipping, I got right down to work. These cookies are easy and they are AWESOME–the sweet rice flour makes them crispy on the outside, the chestnut flour provides a soft, earthy inside, and the ginger flavor is very much star of the show. QueijoKef received a BlueApron-style package from me over the weekend and she’ll provide us feedback from her independent review, I’m sure.

Once I saw the beautiful green color, I had great ambitions to use the cookie-shaping press WokeUpLikeDisKef gave me for Christmas last year to shape the cookies into wreaths and Christmas trees, but (per usual) my impatience won out and I just pressed the damn things into discs. Also per usual, I also didn’t bother to take a nice picture. Luckily, the good people who created this wonderful recipe did:

matcha

Since I’ve already described their amazing cookies and shared their pretty photo, I might as well just send you right over to their Web site to get their recipe, shouldn’t I? You can find these amazing little green devils right here.

Tomorrow: 20-minute gingerbread cookies you probably already have all the ingredients for.

Ricotta Ice Cream with Balsamic Strawberries

8 Jul

 

The theme of this week seems to be  “food Chef Kefi, RN made but didn’t eat.” A meaty, full-of-flour pizza yesterday, and today some super-easy, 4-ingredient ice cream that’s chock full of sugar (and oh so good!). Not sold yet? Serve up that ice cream with some strawberries marinated in a balsamic glaze and just let the drool dribble on down your chin. An ice cream maker will help keep this ice cream light and smooth, but isn’t required.

Ricotta Cheese Ice Cream With Balsamic Strawberries 

Ingredients

  • 2 c ricotta
  • 4 egg yolks
  • 1 1/3 c confectioner’s sugar
  • 2 TBS Marsala wine (or 1.5 TBS sherry vinegar)
  • 2 c strawberries, sliced
  • 5 tsp sugar
  • 1 TBS balsamic vinegar
  • Juice of 1 lemon

Assembly

1. Whisk together the egg yolks and confectioner’s sugar in a standing mixer until the mixture is thick and lemony in color. Add the Marsala wine, then the ricotta and whisk together until just combined.

2. If you have an ice cream maker, pour mixture into machine and churn to desired texture, then freeze. If you don’t have a machine, pour mixture into freezer-safe container and freeze until ready to serve.

3. Combine balsamic, sugar, strawberries, and lemon juice and refrigerate until ready to serve.

4. Move ice cream from freezer to fridge about 30 minutes before serving to soften. Serve with strawberries.

%d bloggers like this: