Gluten Free Crustless Goat Cheese Fruit Tart

I love Summer when fruit is at the peak of its season.  This gluten and cows milk dairy free Crustless Goat Cheese Fruit Tart is creamy and tart yet sweet and tangy... The perfect summer treat!  It is a mix between a custard and a cheesecake and is best served cold.  Speaking of cheesecake... Cheesecake is another of those foods that I miss desperately, but so many of the cows milk dairy free options are laden with soy or nuts instead.  So if you can tolerate goats milk dairy this version of a rift on a cheesecake loaded with fruit might be a perfect summer treat for you. 

Also, this recipe lends itself to being played with... Feel free to switch up the fruits as any sort of stone fruit will work beautifully in this crustless goat cheese fruit tart.  This recipe is loosely adapted from Crustless Coconut Pie from Gluten Free Easily. 

Crustless Goat Cheese Fruit Tart

3 large eggs

1 1/2 c granulated sugar

6 oz chevre (soft fresh goat cheese)

3 tbs rice flour

2 tbs corn starch

1 c full fat coconut milk

1/3 c coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

9 apricots, halved & pitted

1 cup cherries, halved & pitted

Preheat the oven to 350F.

Spray a deep dish pie pan with oil.

Place the fruit in an even layer in the pie pan.

Beat together the eggs, sugar and goat cheese until smooth.

Beat in the rice flour and corn starch.

Beat in the coconut milk, coconut oil, vanilla, and vinegar.

Pour the batter over the fruit.

Bake for 45 minutes or longer until the filling is set in the center.

Let cool to room temperature and then chill well before serving.

Dairy & Gluten Free Green Bean Casserole

One of the things that I have missed on the holiday table since going dairy & gluten free has been Green Bean Casserole.  Finally this year, I have conquered this comfort food!  I am so excited to share this recipe for Dairy & Gluten Free Green Bean Casserole with all of you.  I hope that all of you had a very Merry Christmas filled with love, laughter and all of your favorite things!

Dairy & Gluten Free Green Bean Casserole

1 tbs extra virgin olive oil

1 medium onion, cut into quarters and thinly sliced

10 oz mushrooms, sliced

3 cloves garlic, minced

3 tbs dairy free margarine (I used Blue Bonnet Light)

3 tbs rice flour

1 1/2 cups dairy free milk (I used 1 cup unsweetened almond milk and 1/2 cup full fat coconut milk)

1/2 tsp chicken bouillon (optional)

1 tbs soy sauce (La Choy is gluten free)

1 tbs Worcestershire sauce (Lea & Perrins is gluten free)

salt & pepper

pinch cayenne pepper

4 cans green beans or 1 1/2 lbs steamed fresh green beans

1/2 small can shoestring potatoes (Pik-Nik Original are gluten free)

Preheat oven to 375.

Lightly spray a 9 x 13 baking dish.

In a large skillet over medium to medium high heat, saute the onion in the olive oil until tender.

Add the mushrooms and garlic, continue to saute until the mushrooms are cooked.

Add the margarine and melt.

Add the rice flour, saute for a minute.

Add the dairy free milk, bouillon, soy sauce, Worcestershire sauce, salt & pepper, and cayenne.

Reduce heat to medium low, cook the cream sauce, stirring often, until thick.

Remove from the heat and stir in the green beans.

Pour the green bean mixture into the prepared baking dish.

Top with the shoestring potatoes.

Bake at 375 for 30 minutes or until hot and bubbly.

You may prepare this dish ahead of time; however, do not top with the shoestring potatoes until ready to bake and increase baking time to about 1 hour.

Additionally, I want to share a link and picture of my very favorite Pound Cake.  To fill my Christmas bundt pan I made a double recipe of  Perfect Pound Cake which is Shirley's recipe from Gluten Free Easily.  The double batch filled my special Christmas pan and made 1 additional loaf. I also substituted fresh duck eggs for the chicken eggs and used 5 duck eggs for the double batch.

Dairy and Gluten Free Crustless Sweet Potato Pecan Pie

This is the perfect marriage between silky sweet potato pie and the sweet and crunchy pecans found in a pecan pie. I hate having to choose between the two holiday staples so I love this combination.   Because honestly, what would Thanksgiving dinner be without pumpkin pie and pecan pie?  Well considering that I am allergic to pumpkin it is sweet potato pie instead at our home.  If you prefer pumpkin instead simply substitute a 15 oz can of pumpkin puree for the sweet potatoes. 

Since finding out that I need to eat dairy and gluten free more adjustments have occurred around here.  Luckily for me, I don't really care for the crust of the pie.  Never have and likely never will.  So this "pie" is a more like a baked pudding of sorts just done in a pie pan for that traditional shape.  However, if you like please feel free to use a crust when making this delicious pie.  Here are two dairy and gluten free pie crusts to try - Rice Flour Pie Crust and Pie or Tart Crust.  I love to serve this pie with whipped cream.  The whipped cream is based on the Honey Whipped Cream from Gluten Free Easily.

Sweet Potato Pecan Pie or Pudding

Sweet Potato Filling

1 lb cooked sweet potato flesh

1 stick vegan butter alternative

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup unsweetened almond milk

2 large eggs

1/2 tsp freshly grated nutmeg

1/2 tsp ground cinnamon

1 tsp vanilla extract

Preheat the oven to 350 degrees F.

Lightly spray a deep pie pan with oil.

In the bowl of your stand mixer, combine all of the filling ingredients.

You may also use an electric hand mixer.

Mix until the filling is very smooth.

Pour into your prepared pie pan.

Spread into a smooth even layer.

Pecan Topping

2 tbs vegan butter alternative

1/4 cup firmly packed brown sugar

1 1/2 cups pecan pieces

Melt the "butter" with the brown sugar.

Add the pecans and stir well.

Top the sweet potato filling with the pecans in an even layer.

Bake for 50 to 70 minutes or until the filling is set.

Once the pie is done, allow to cool to room temperature and then refrigerate.

Whipped Cream

2 cans full fat coconut milk

3 tbs honey (or more if you prefer a sweeter whipped cream)

Place 2 cans of full fat coconut milk in the refrigerator at least 24 hours before you want to make the whipped cream. 

A few hours before making the whipped cream place a metal mixing bowl and beaters from electric mixer or whisk into the freezer.

The whipped cream works best if everything is ice cold!

Spoon the top thick portion of the coconut milk into your bowl.

Try not to spoon out any of the bottom watery portion.

Whip or beat the coconut cream until it resembles whipped cream.

Add the honey and beat again until it reaches the soft peak stage.

Keep the whipped cream chilled until ready to use.

Dairy and Gluten Free Sweet Potato Pecan Cheesecake

This year I wanted to make a dairy and gluten free dessert for me to enjoy which combined two of my favorite pre- allergy holiday treats and Sweet Potato Pecan Cheesecake was born.  Honestly, people kept calling it pumpkin cheesecake which tells you just how interchangeable sweet potatoes and pumpkin are in desserts.  This dessert is what I imagine would be born if pecan pie and sweet potato cheesecake had a baby :)  I hope you try this and enjoy it as much as I did!  Parts of this recipe were found and adapted to suit the needs of this dessert.  I especially must mention that the whipped cream is based on the Honey Whipped Cream from Gluten Free Easily and the cheesecake layer is adapted from a Pumpkin Tofu Cheesecake recipe.  Also feel free to substitute pureed pumpkin for the sweet potato if not allergic like I am.

Dairy & Gluten Free Sweet Potato Pecan Cheesecake

Crust

1 1/2 rice flour

1/4 tsp baking powder

1 tbs sugar

pinch of salt

1 large egg, beaten

1/4 cup dairy free buttery spread, melted

cold water

Preheat oven to 350 F.

Beat together the egg and melted buttery spread.

Sift together the dry ingredients over the wet.

Stir - it will be soft and crumbly.

Stir in cold water until the dough just holds together.

Press into the bottom of a greased 10" spring form pan.

Pecan Pie Layer

3 large eggs

3 tbs vegan buttery spread, melted

1/2 cup brown sugar

1 cup light corn syrup

1 tsp vanilla extract

1 1/2 cups chopped pecans

Stir together the eggs, vegan buttery spread, brown sugar, light corn syrup, and vanilla extract.

Pour over the unbaked crust layer.

Sprinkle evenly with the chopped pecans.

Bake 20 to 30 minutes at 350 F or until set slightly.

Allow to cool while mixing the sweet potato cheesecake layer.

Sweet Potato Cheesecake Layer

1 1/2 lbs silken tofu

12 oz vegan cream cheese

1 heaping cup mashed baked sweet potato

1 1/4 cup sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground ginger (optional)

1 tsp vanilla extract

1 vanilla bean, seeds only

Reduce oven to 325 F.

Blend the tofu until smooth either in a food processor or a stand mixer with whip attachment.

Add in vegan cream cheese, mashed baked sweet potato, sugar, cinnamon, nutmeg, allspice, ginger, vanilla extract, and vanilla bean.

Continue to mix until the batter is very smooth.

Pour cheesecake batter over the slightly cooled pecan pie layer.

Bake at 325 F for 1 hour to 1 1/4 hours or until just barely set.

Turn the oven off and allow the cheesecake to remain in the oven as it cools for 1 hour.

Cool to room temperature then refrigerate overnight.

Remove cheesecake from the spring form pan just before serving.

Whipped Cream

2 cans full fat coconut milk

3 tbs honey (or more if you prefer a sweeter whipped cream)

Place 2 cans of full fat coconut milk in the refrigerator at least 24 hours before you want to make the whipped cream. 

A few hours before making the whipped cream place a metal mixing bowl and beaters from electric mixer or whisk into the freezer.

The whipped cream works best if everything is ice cold!

Spoon the top thick portion of the coconut milk into your bowl.

Try not to spoon out any of the bottom watery portion.

Whip or beat the coconut cream until it resembles whipped cream.

Add the honey and beat again until it reaches the soft peak stage.

Keep the whipped cream chilled until ready to use.

Dairy and Gluten Free Crustless Coconut Pie

I saw Shirley's recipe for a gluten free Crustless Coconut Pie and just had to play around with it to attempt to make it dairy and gluten free.  Since it is Coconut Pie I wanted to try and use as many coconut ingredients as possible.  I was excited to give my coconut oil a try and this pie seemed like the perfect opportunity!  Don't be afraid to try this because it is crustless - Honestly, I didn't even miss the crust as the bottom and sides crisped up some.  This pie will definitely be gracing our holiday table!

Dairy and Gluten Free Crustless Coconut Pie
(Adapted from Gluten Free Easily)

3 large eggs
1 1/4 cup granulated sugar
3 tbs rice flour
2 tbs cornstarch
1 cup full fat coconut milk 
1/3 cup coconut oil, melted
1 tsp vanilla extract
1 tsp apple cider vinegar
1 1/2 cups shredded coconut

Preheat the oven to 350 F.
Beat together the eggs and sugar.
Beat in the rice flour and cornstarch.
Beat in the coconut milk, coconut milk, vinegar, and vanilla.
Stir in 1 cup of the shredded coconut.
Pour the batter into a greased pie pan.
Sprinkle the top with the remaining 1/2 cup of shredded coconut.
Bake for 30 to 45 minutes or until the top is golden and the filling is set in the center.
Best served at room temperature or chilled.

Dairy and Gluten Free Chocolate Rice Pudding

Hot from the oven Dairy and Gluten Free Chocolate Rice Pudding was not just dessert but an event in my home today!

At almost any given moment you can open my refrigerator and find plain cooked rice.  I bet that is true in many gluten free homes and not just mine too.  I was in need of something creamy, warm, and chocolaty plus I needed to use up some cooked rice.  This dessert is so good both warm and chilled.  Plus it is super simple to make taking about 30 minutes total!

Dairy and Gluten Free Chocolate Rice Pudding

2 cups Silk Pure Almond Milk - Dark Chocolate

2 cups pre cooked white rice

2 eggs

1/2 cup sugar

1 tsp corn starch

1 tsp vanilla extract

dairy free sweet ground chocolate for dusting

Preheat the oven to 350 F.

In a saucepan combine the almond milk and pre cooked rice.

Bring to a simmer over medium heat.

Meanwhile combine the sugar and cornstarch taking care to eliminate any cornstarch lumps.

Stir the 2 eggs and vanilla into the sugar mixture.

Once the milk and rice begins to simmer slowly stir in the egg and sugar mixture.

Continually stirring bring back to a simmer and cook for 2 minutes.

Pour the rice pudding into either 4 small individual oven proof bowls.

Bake at 350 F for 20 minutes.

Dust with sweet ground chocolate and enjoy warm or chill before serving whichever is your preference.

Dairy & Gluten Free Chocolate Buttercream Frosted Brownies

With all that has been going on I felt the need for some chocolate goodness in the form of brownies.  Specifically chocolate buttercream frosted brownies.  I realized while I was making the batter for the brownies that I was running low on cocoa powder and that I was completely out of chocolate chips!  Oh the horror of it all!!  Considering where I live running out to the grocery store for more is not a viable option.  I simply made my usual brownie recipe without the chocolate chips which turned out fine considering I wanted to frost the brownies anyhow.  While the brownies were baking and cooling the hunt began for a chocolate buttercream frosting that did not require cocoa powder or chocolate chips.  I love my cocoa powder based dairy free chocolate buttercream frosting; however, I needed a recipe that utilized Baker's chocolate either unsweetened or semi-sweetened as that was what I had available.  I found several recipes and decided to use the basic Baker's One Bowl Chocolate Frosting recipe as a jumping off point.

Dairy Free Baker's Chocolate Buttercream Frosting

4 squares Baker's Unsweetened Chocolate

1 stick Earth Balance Vegan Buttery Alternative

4 cups or 1 lb powdered sugar

1/2 cup Vanilla Silk Pure Almond Milk

Melt the chocolate in the microwave or using a double boiler.

Allow the chocolate to cool slightly - about 5 minutes.

Cube the buttery alternative and stir into the chocolate.

Stir in the powdered sugar in a few installments.

Switch from a spoon or spatula and begin to mix using a hand held electric mixer.

Slowly add the almond milk as you mix until the frosting becomes lighter and a spreadable consistency.

Note that you may not need to use all of the almond milk or you might need a little more to achieve the desired consistency.

I like for the frosting to have little speckles of chocolate flakes running through it so I use buttery alternative straight from the refrigerator.  If you want a more even color and texture then allow the buttery alternative to come to room temperature before using.

Dairy and Gluten Free Tapioca Pudding with Caramel Spice Apples

I was in the mood for something creamy that screamed fall.  Since I can't have pumpkin I wasn't sure what could combine these two elements.  Then the idea struck... Fall is apple season and apples go so well with caramel and spice!  Now what to do to add that element of creaminess that I so desired... Tapioca pudding of course!  And that my friends is how Tapioca Pudding with Caramel Spice Apples was born.

Tapioca Pudding with Caramel Spice Apples

Dairy Free Quick Tapioca Pudding
(Adapted from the recipe on the box of Minute Tapioca)

3 tbs minute tapioca

1/2 cup sugar

1 large egg

1 13.5 oz of coconut milk

water to equal a total liquid volume of 2 1/2 cups

1 tsp vanilla extract

In a saucepan combine everything except the vanilla.

Allow to stand for 5 minutes.

Heat over medium heat, stirring constantly until it comes to a rolling boil (a boil which can not be stirred down).

Remove from the heat and stir in the vanilla.

Allow to cool for 20 minutes.

Serve warm or chilled.

Caramel Spice Apples

4 medium apples

1/2 cup water

4 tbs dairy free buttery alternative

pinch cinnamon

pinch nutmeg

1/3 cup brown sugar, packed

2 tbs sugar (optional, depending on the sweetness of your apples)

Begin by peeling, coring and chopping the apples.

Combine the apples, water, buttery alternative, cinnamon, nutmeg and sugars in a saucepan.

Heat over medium heat adding more water if necessary until the apples begin to soften.

Continue cooking until the sauce reduces into a light caramel.
May be served warm or chilled.

Dairy and Gluten Free Brownies

I searched high and low yesterday for a brownie recipe yesterday that would work with the ingredients that I had on hand.  You all know how it is when you get that chocolate craving!!  It just has to be done!  When I was unable to find a recipe with ingredients that worked, I decided to play and come up with my own based on the best parts of a few recipes.  I think that they turned out really well!  Or at least the brownies did even if the photograph didn't!  

Diva Dairy & Gluten Free Brownies

1 stick vegan buttery substitute, melted (I used Blue Bonnet Light Stick)
1/2 cup unsweetened applesauce
1/2 cup dark cocoa powder (I used Hershey's Special Dark)
2 cups sugar
1 tsp instant coffee
4 eggs
2 tsp vanilla extract
3/4 cup gluten free flour blend (I used Bob's Red Mill All Purpose)
1/2 tsp xanthan gum
1/4 tsp sea salt
1/4 tsp baking soda
1 to 2 cups dairy & gluten free chocolate chips (I only used 1 cup as that was how much I had) - optional
1 cup chopped walnuts or nuts of choice - optional

Combine the melted buttery alternative, apple sauce, cocoa powder, sugar, instant coffee, eggs, and vanilla.
Stir in the gluten free flour blend, xanthan gum, sea salt, and baking soda.
Fold in the chocolate chips and nuts if using.
Spread into a greased 9 x 13 baking pan.
Bake at 350 F for 30 to 45 minutes or until done.

Raw Brownie Bars

These raw brownie bars remind me more of a candy bar than a true brownie.  They are delicious no matter what you call them none the less.  I love that they are naturally dairy and gluten free!  They are great in the summer because they require absolutely no baking to heat up the kitchen!  I adapted this recipe from Ginger Lemon Girl's Chocolate Brownie Bites recipe based on what I had available. 

Raw Brownie Bars

1 cup raw pecans
12 pitted dates
4 tbs dark cocoa powder
1/8 tsp sea salt
2 tbs honey
1 tsp vanilla

In the food processor first process the pecans until they are finely chopped.
Add in the pitted dates and continue to process until the mixture begins to form a paste.
Add in the cocoa powder, salt, honey, and vanilla.
Continue to process until the mixture begins trying to form a ball or looks like wet sand.
Press into a shallow glass bread pan about 8"x4".
Cover and refrigerate at least an hour.
Cut into 8 bars.
If desired may be frozen after cut into bars.

Pie or Tart Crust - Dairy & Gluten Free

I had some fresh nectarines and plums that needed to be eaten, but none of us wanted to just munch on the fruits.  This is the crust that I came up with after much searching and finding out that I didn't have everything to make any of the recipes that I found!

Pie or Tart Crust - Dairy & Gluten Free
1 1/2 cup white or brown rice flour (super fine if you can find it)
1/2 cup corn starch
3 to 6 tbs sugar (depending on how sweet you like it)
1 tsp baking powder
1/2 cup or 1 stick of Earth Balance Vegan Buttery Sticks
1/2 tsp salt
1/2 to 3/4 cup ice cold water
1 tsp apple cider vinegar

Combine the rice flour, corn starch, sugar, baking powder and salt in a medium size bowl.
Using your hands or a pastry cutter combine the vegan buttery stick with the flour mixture.
Combine 1/2 cup of the ice water with the vinegar and add to the flour mixture slowly.
If the dough does not form a ball then add up to 1/4 cup more ice water as needed.
Split the dough in half and pat into 2 greased pie pans.
For a fresh fruit pie bake the crust first - Bake at 425 for 20 to 30 minutes until the dough is slightly crisp.  Then when the crust is cooled add your fruits.
For an open faced baked fruit tart - Spread some fruit jam onto the unbaked dough.  Place the freshly sliced fruit in an even layer on top of the jam and dough.  Sprinkle with a generous amount of sugar.  Bake at 425 for 40 to 60 minutes or until the fruit is tender and the dough is crisp.

Vanilla Scented Rhubarb Compote

I love this warm or cold.  It is great on cake, pancakes, and so much more!

4 cups rhubarb, cut into 1" pieces
1/2 to 3/4 cup sugar (depending on how sweet-tart you like it)
1/2 tsp fresh grated nutmeg
1/4 tsp cinnamon
2 tsp vanilla

In a sauce pan combine the rhubarb, sugar, nutmeg, and cinnamon.
Over medium heat bring to a boil.
Cook stirring often until the rhubarb becomes soft - About 10 to 15 minutes.
If you like a very chunky texture then take the compote off the heat and stir in the vanilla.
If you like a semi-smooth texture then take the compote off the heat and mash with a potato masher until you get the texture you want.  Stir in the vanilla.

Rhubarb Sorbet

Our rhubarb is producing a bumper crop this year... You will be shocked at how creamy this rhubarb sorbet turns out.

2 lbs rhubarb, cut into 1" pieces
1 1/2 to 2 cups sugar (depending on how tart you like it)
3 tbs corn syrup

Place everything in a heavy bottomed sauce pot.
Mix well.
Let sit at room temperature for at least an hour to macerate and release the natural juices.
Over medium heat cook until very tender.
Allow to cool slightly then in batches blend in a food processor until very smooth.
Refrigerate until well chilled - Overnight is best.
Place into ice cream maker and follow your particular brands directions.
Place in the freezer at least 2 hours to harden.

Dairy & Gluten Free Fudge

Fudge... Safe Fudge. Delicious Fudge.

You can change up the flavors from the classic here by using different flavored extracts such as mint or coconut. Speaking of coconut I bet that this would work with coconut milk instead of rice milk too.

Kinda sticky and not hard like typical fudge though. You might prefer it frozen if you want a firmer texture.

1/2 cup unsweetened cocoa powder
4 cups powdered sugar
1/2 cup dairy free chocolate chips
1/2 cup enriched vanilla rice milk (use vanilla almond milk to be gluten free)
2 tbs dairy free buttery spread
1 tsp vanilla extract

Sift together the cocoa powder and powdered sugar.
Stir in the chocolate chips.
Bring the rice milk and buttery spread to a boil.
Take the milk off the heat and whisk in the chocolate mixture.
Keep whisking until the chocolate chips are melted.
Stir in the vanilla extract.
Spread into an 8 x 8 pan. Silicone is best or lightly spray so that your fudge comes out.
Refrigerate until solid.