Apple Rhubarb Crumble

Last year I planted a Rhubarb, not really knowing what it was. Frankly I was intrigued by the idea of a perennial that would come up ready to eat each Spring. I live on the mountain benches and some years we are still getting a hard freeze in June so the growing season is very short, the idea of a plant that will come up on it's own in the cold and be ready to eat as soon as the warm weather hits seemed too good to be true.

I have learned a few things about Rhubarb:

• It grows easily with little care.
• It is poisonous the first year.
• The leaves are always poisonous so don't eat them.
  
• You basically tear off the first stalks, then the the tender ones come up.
• It tastes like really tangy celery.
• To freeze it you simply wash and chop it. EASY, EASY, EASY!!
  

Here is my first recipe using rhubarb, it goes well with tart granny smith apples and vanilla bean ice cream.

Apple Rhubarb Crisp

2 tart apples, cored and diced
1/2 c. rhubarb, diced
2 tsp. lemon juice
3 T. honey
1 tsp. vanilla
2 tsp. coconut flour
1/2 tsp. cinnamon

Topping:
1 c. almond flour
1/4 c. chopped pecans
1/4 tsp. salt
1/2 tsp. cinnamon
2 T. honey
3 T. coconut oil at room temperature.

Method:

1. In an 8x8 inch glass pan combine apples, rhubarb, lemon juice, vanilla and honey. Stir. Sprinkle cinnamon and coconut flour over the apple/rhubarb combination and stir again.
2. In a separate bowl combine topping ingredients using your fingers. Rub ingredients between your fingers until you have a crumbly mixture. Sprinkle over apple/rhubarb mixture.
3. Bake at 350 degrees 20-30 minutes. The top should be golden brown. Cool slightly before serving.

Raspberry Truffle Pie

One of my favorite treats is from Raw Melissa, a local health food company that makes divine desserts that are sold at Good Earth in Salt Lake City. I really like the Raspberry Truffle Pie and when I saw this recipe for raw chocolate cake I thought with a few changes I could make something really close to Raw Melissa's recipe. This is such a rich and decadent dessert I won't be making it very often but it turned out excellent ....maybe for my birthday in December I will make it again.

Raspberry Truffle Cake

Note: This is not an SCD recipe as chocolate is not legal on the SCD diet.

Ingredients:

Crust-
3/4 c. cacao powder
3/4 c. almond flour
1/4 c. honey
1/4 c. coconut oil, melted
pinch of salt

Pie Filling-
2 c. cacao powder
1 c. honey
3/4 c. coconut oil, melted
1 T. vanilla
1 c. frozen raspberries

Method:

1. Combine crust ingredients with a fork in a pie plate. Get your fingers in there and really squish it up then pat into bottom of pan and up the sides. Place in freezer for 1 hour.
2. Using a hand mixer blend all the filling ingredients except the raspberries until smooth.
3. Remove crust from the freezer and evenly place raspberries over it. Pour filling over the berries and if needed smooth with a knife.
4. Refrigerate for at least 2 hours before serving, freezes well also. I like to place the pie plate on a towel that has been rinsed in hot water to loosen the crust when serving. I also think that leaving it out to warm up a little before serving would help to keep it from cracking, see my pictures.

My Very Favorite Chocolate Ice Cream

The problem I have had in the past when making ice cream is that it freezes so hard that it is difficult to scoop and serve. I revamped my recipe for chocolate ice cream hoping that by adding the whipping cream it would be easier to scoop. It worked, and it tastes better too.

Enjoy!

Ingredients:

Note: Chocolate is not a legal food on the SCD, therefore this is not an SCD recipe

1 can coconut milk, refrigerated
1/2 c. SCD whipping cream, unwhipped
2/3 c. honey
1/2 c. cocoa
1 T. vanilla
dash of salt
1/2 c. water

Method:

1. Combine all ingredients in a blender or food processor and process until smooth and combined.
2. Add to an ice cream freezer and freeze according to manufacturers directions. (I like this one)

Lemon Ice Cream

The idea for this refreshing ice cream came from Amy at Simply Sugar and Gluten Free. I could not use her recipe due to the milk and agave but added some lemon flavoring to my basic ice cream. I love this light and refreshing dessert!

Lemon Ice Cream

Ingredients:
2 cans full fat coconut milk, refrigerated until cold
1/4 c. honey
grated zest of 1 lemon
1 tsp. lemon extract
1 tsp. vanilla extract

Method:

1. Combine all ingredients in a blender. Blend for 1 minute.
2. Pour into a prepared ice cream freezer and freeze according to manufacturers directions.
3. Store in the freezer and let sit for 10 minutes before scooping.

Recipe Review: Strawberry Ice Cream

This is another great ice cream recipe from Comfy Belly. I changed it up a little, less honey (2/3 c.) and 1 1/2 T. vanilla instead of vodka. I love the simpleness of this recipe, thanks Comfy Belly!

Click here for the recipe

SCD Vanilla Bean Ice Cream

The weather has warmed up again and I am back at it....making ice cream! This recipe includes fresh vanilla beans and is very flavorful. The coconut flavor is there but not pronounced. It did get VERY hard in the freezer so I set it out a few minutes before dishing it up to serve.

SCD Vanilla Bean Ice Cream

1/3 c. very warm water
2 tsp. gelatin
1/4 c. honey
1/8 tsp. salt
2 cans full fat coconut milk, check for no added starches or sugars
1 T. vanilla
1/2 vanilla bean

Dissolve the gelatin in the water. If needed microwave it in 5 second intervals to keep it hot until gelatin dissolves. Combine coconut milk, vanilla, salt, honey, and gelatin mixture. Stir well. Chop the vanilla bean in a food processor and scrape out all the bits into the mixture, stir. Refrigerate 1 hour and freeze as directed in your ice cream freezer. I have this one by Cuisinart and it works great!

Raspberry Banana Ice Cream

This is the last of the ice cream recipes for now. It hailed here today and I was in the kitchen making ice cream! This is a version of the Raspberry Chocolate ice cream I made last week but 100% SCD friendly and very refreshing.

Banana Raspberry Ice Cream

12 oz carton fresh raspberries
2 bananas
3/4 cup honey
1- 15 oz can coconut milk, chilled (check to make sure there are no additives)
1 T. vanilla extract

Wash raspberries and place in a blender with bananas. Add honey and vanilla and blend till smooth. Add coconut milk and blend for 30 seconds. Pour into an ice cream freezer and freeze as directed for your machine. Store in an airtight container in the freezer. Serve with fresh bananas, whipped cream and a sprig of mint.

Recipe Review: Decadent Chocolate Coconut Ice Cream from Comfy Belly

I am going crazy with the ice cream recipes making up for lost time. The new Cuisinart Ice Cream maker is great. I did find that it works best if all ingredients are refrigerated for a few hours before freezing. This recipe comes from Comfy Belly, chocolate is not allowed on the SCD so you will have to choose another ice cream recipe if you don't have any cheating room. Lucky for me I can have a little chocolate every once in awhile. This recipe is rich and creamy, very chocolatey, if you want a milder version you could use 2 oz of chocolate and it would still be very flavorful.

Click here for the recipe from Comfy Belly

Recipe Review: Raspberry Coconut Milk Ice Cream

I have finally found it! An ice cream I can eat that is really good. This recipe is based on one here at Comfy Belly , I changed it up by using raspberries instead of strawberries and vanilla instead of vodka. She has great tips for adding the chocolate and a few other ice cream recipes I can't wait to try, so make sure you check it out.

Raspberry Coconut Milk Ice Cream

2- 8 oz cartons fresh raspberries
1 cup honey
1- 15 oz can coconut milk, chilled (check to make sure there are no additives)
1 T. vanilla extract
1 oz dark chocolate, either chopped or melted (omit to make SCD legal)

Wash raspberries and place in a blender. Add honey and vanilla and blend till smooth. Add coconut milk and blend for 30 seconds. Pour into an ice cream freezer and freeze as directed for your machine. When the ice cream is finished add the chocolate. Store in an airtight container in the freezer.

I recently purchased a Cuisinart Automatic Ice Cream Maker. So far I have only made ice cream in it once but it turned out great! It only holds 1 1/2 quarts (this recipe was the perfect amount) so if you are making ice cream for a large family it is not practical. If you are on the SCD and making enough for a few servings then it is perfect.