DragonWarden
  • Adventures
  • The Oven
  • The Un-Tea Party
  • Secret Ingredients
  • About

Dairy-Free Pumpkin Pie

11/16/2020

0 Comments

 
As I've grown older, sadly, I've also grown more lactose-intolerant. While usually this is easily fixable with a tablet or two of Lactaid, I can also get very lazy about taking them (not to mention I don't want to be buying a box of them every other week). So I searched for a dairy-free version of pumpkin pie, and lo and behold, the internet delivered! Here's a version that I adapted from here.
Picture
  • 1 pie crust
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg or allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 tbsp corn starch
  • 1 cup regular, full-fat, canned coconut milk (make sure to shake up or mix the coconut milk before measuring in case the fat has separated)
  • 2 large eggs + 1 egg white
  • 1/3 cup brown sugar, firmly packed
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 1 15-oz can pumpkin puree (or 15-oz of fresh pumpkin puree)
  • 1 teaspoon vanilla extract
  1. Line a 9" pie pan with a single pie crust and put in the freezer to chill. Preheat oven to 425 F.
  2. In a small bowl, whisk together the spices and salt. In another small bowl, mix the corn starch into the coconut milk.
  3. In a large bowl, beat the eggs. Then beat into the eggs both sugars, vanilla, pumpkin, and spices. Whisk in the coconut milk.
  4. Pour the filling into your crust. Bake the pie for 15 minutes, then lower the oven temperature to 350 F (you may wish to put a heat shield on the crust rim now). Bake for about another 45 minutes or until a knife or toothpick in the center comes out clean.
  5. Once done, cool on a wire rack before serving.
Note: The pie pictured also uses the gelatin-stabilized Chinese whipped cream frosting and some hazelnut praline sprinkled on top.
0 Comments

Coconut Milke Panna Cotta

4/5/2020

0 Comments

 
This is a great dairy-free option for the lactose intolerant, and was incredibly easy to make. It set beautifully, and everyone in the family called for more afterward! You could make this sweeter by adding more honey, or making some macerated berries to garnish on top.
Picture
  • 2 tsp powdered gelatin
  • 1.5 tbsp water
  • 13.5 oz full-fat coconut milk (preferred: Aroy-D)
  • 1.5 tbsp honey or maple syrup
  • (optional) 1 tsp vanilla extract
  1. Add the water to a small bowl and sprinkle the gelatin on top. Allow to bloom for 5 mins.
  2. Heat the coconut milk, honey, and vanilla if using, in a small pot on medium heat. Whisk together and bring to a low simmer. Take pot off the burner and whisk in the gelatin until it is fully dissolved.
  3. Pour the panna cotta mixture into the ramekins (I like to pour it into a measuring cup first to make it easy for pouring) and refrigerate until set (at least 4 hours).
Note: To remove the panna cotta from the ramekin for presentation, place the ramekin in a small bowl of hot water for 10-15 seconds to warm the outside of the ramekin. Then invert onto a plate. Repeat the warming step is necessary so that the panna cotta slides out easily.
0 Comments

Paleo Banana Nut Muffins

8/22/2018

0 Comments

 
Adapted from this recipe, don't let the "paleo" part fool you - this was a super-moist fluffy muffin that had none of the meal-like texture that I usually associate with nut or coconut-based flours. Granted, there's very little "flour" associated with it at all - just enough to hold everything together, which is why I love it since I'm highly sensitive to refined carbs. Even with all the bananas, it didn't taste over-sweet - in fact, some might find it not sweet enough, though I found it perfectly to my taste, especially with the walnuts to help add texture and the addition of some dark chocolate chips. I think this is a fabulous breakfast muffin, where you don't feel like you just ate a cup of sugar, can spread a little bit of butter and salt atop it if you'd rather have some savory than sweet, and feel like you ate something reasonably healthy with all the fruit and nut bases in it (not to mention a nice shot of chocolate)!
Picture
  • 3 - 4 large ripe bananas (1_2/3 cups mashed or 380 grams)
  • 3 eggs room temperature
  • 3 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/3 cup almond butter
  • 1/3 cup (50g) coconut flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup toasted walnuts chopped
  • 1/2 - 3/4 cup chocolate chips (optional)
  1. Preheat the oven to 350ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
  3. Sift the coconut flour, cinnamon, baking soda, baking powder, and salt and add to the wet ingredients and mix well. Fold in the walnuts and chocolate chips.
  4. Divide the batter between the prepared muffin tins.
  5. Bake in the preheated oven for about 17-19 minutes. A toothpick inserted into the center of a muffin should come out clean.
  6. Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
0 Comments

ARCHIVE: Coconut Panna Cotta

1/1/2015

0 Comments

 
  • 1 oz gelatin
  • 4 cups milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 27 ounces coconut milk
  1. Sprinkle the gelatin on top of the milk and let sit for 10 minutes.
  2. Add sugar and salt and heat to a simmer.
  3. Add coconut milk and then strain into oiled molds. Chill overnight and serve.
0 Comments

ARCHIVE: Coconut Date Bars

1/1/2015

0 Comments

 
  • 1/2 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2/3 cup plain flour
  • 1 cup rolled oats
  • 1 cup flaked coconut
  • 1 cup chopped dates (or try adding a little more)
  • 1 cup walnuts, chopped (2/3 in mix, 1/3 used for topping)
Yield: 9" square
  1. Preheat oven to 350 degrees F. Grease a 9 by 9 square baking dish or tin with nonstick spray or butter.
  2. In mixing bowl, cream butter and sugar; beat in egg and vanilla.
  3. Mix in vanilla, salt, baking powder, and flour.
  4. Mix in remaining ingredients, leaving walnuts for last so that they do not become soggy.
  5. Spread in pan and sprinkle some walnuts onto the top, pressing them in a little.
  6. Bake for 30 minutes (or a little longer for crispier edges), or until toothpick inserted in center comes out clean. Cool and cut into bars. Makes 16-24, depending on the size of bars you want.
0 Comments

ARCHIVE: Coconut Ice Cream

11/1/2014

0 Comments

 
  • Coconut milk (coconut, water, guar gum)
  • agave syrup
  • dried coconut
  • coconut extract
  • vanilla extract
0 Comments
    Picture

    Sweet Enough

    Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.

    This site also acts as my mobile recipe box, so instructions are often pared down to a minimum - very few frills but for some hints and suggestions!

    RSS Feed

    Categories

    All
    Alcohol
    Almond
    Apple
    Avocado
    Baklava
    Banana
    Bars
    Biscotti
    Blackberry
    Blueberry
    Bread
    Buttercream
    Cake
    Candy
    Carrot
    Cheese
    Cherry
    Chicken
    Chickpea
    Chinese
    Chocolate
    Cider
    Cobbler
    Coconut
    Coconut Milk
    Cookie
    Corn
    Cranberry
    Cream
    Cream Cheese
    Creme Brulee
    Crumb
    Crust
    Cupcake
    Custard
    Dates
    Decoration
    Dip
    Dough
    Doughnut
    Dumpling
    Easy Peasy
    Egg
    Filling
    Flowers
    Frosting
    Fruit
    Garnish
    Gelee
    Granola
    Green Tea
    Honey
    Ice Cream
    Icing
    Jam
    Lamb
    Lemon
    Lime
    Lobster
    Lotus Seed
    Macaron
    Mango
    Marshmallow
    Meringue
    Mochi
    Muffin
    Nectarine
    Nutella
    Nuts
    Oat
    Oats
    Onion
    Orange
    Pancake
    Panna Cotta
    Peach
    Peanut Butter
    Pear
    Pecan
    Phyllo
    Pie
    Pistachio
    Plum
    Popsicle
    Pound Cake
    Pumpkin
    Quiche
    Raspberry
    Red Bean
    Rhubarb
    Rice
    Ricotta Cheese
    Rugelach
    Sauce
    Savory
    Scone
    Sesame
    Shortbread
    Soup
    Sponge
    Sponge Cake
    Strawberry
    Streusel
    Tahini
    Tart
    Tofu
    Topping
    Torte
    Vegetable
    Vinaigrette
    Walnut
    Watermelon
    Yogurt
    Zucchini

    Archives

    September 2021
    March 2021
    February 2021
    December 2020
    November 2020
    October 2020
    July 2020
    May 2020
    April 2020
    March 2020
    October 2019
    December 2018
    October 2018
    August 2018
    April 2017
    July 2016
    May 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    June 2015
    May 2015
    April 2015
    February 2015
    January 2015
    November 2014

© 2019 Jacqueline Teng | DragonWarden