2013 Recipes

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CONFERENCE DESSERT RECIPES

FANCY NO-BAKE CHEESECAKE
All Raw Cheese Cake

2 cups crispy almonds
1 cup pitted dates
4 cups homemade cream cheese softened
4 eggs, sperated at room temperature
1 ¼ cups milk raw
2 tablespoons gelatin
½ cup raw honey
1 tablespoon vanillia
Pinch of sea salt
In food processor, process dates and almonds until they form a sticky mass.  Press into a buttered flat sheet pan to form the crust

Put egg yolks and milk is a sauce pan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved.  In a food processor combine cream cheese, honey and vanilla and process until smooth.  Transfer to a bowel and place in refrigerator while beating eggs.  Beat eggs whites with a pinch of salt until stiff, fold into cream cheese  mixture and pour into crust.  Chill several hours before serving with a berry drizzle.  Serves 12-16

BERRY COULIS
(Makes 4 cups)
1 12-ounce package fresh or frozen berries
1/8 cup maple syrup
1-2 cups water

Place partially thawed berries in food processor with maple syrup and process to make a thick paste. Gradually add water until desired consistency is obtained.

CARAMELIZED BANANAS ON COCONUT CRUST
8 servings

FOR DUSTING BAKING DISHES
coconut oil
arrowroot

CRUST
2 cups dried unsweetened coconut meat
1/2 cup melted coconut oil
1/2 cup coconut sugar

TOPPING
4 bananas
2 Tablespoons ghee or coconut oil
2 Tablespoons honey
Brush insides of eight ramekins or other baking dishes with a little melted coconut oil and dust with arrowroot.
Mix coconut meat with coconut oil and coconut sugar and press into pan.
Bake the crust for about 20 minutes at 350 degrees, or until golden brown.
Slice bananas and arrange decoratively over crust. Melt ghee and honey together.
Brush/drizzle honey and ghee mix over sliced bananas.
Brown under broiler until caramelized.

DRIED FRUIT COMPOTE
10 servings
3 ounces dried apricots
3 ounces dried peaches
2 ounces pitted dates
2 ounces dried apples
1 ounce dried cherries
1-1/2 cups apple cider
1 cinnamon stick
2 whole cloves
1 tablespoon coconut sugar
1 tablespoon lemon juice, or to taste

Combine all ingredients except lemon juice in a saucepan. Simmer until the liquid thickens, about 20 minutes. Add lemon juice. Serve warm with whipped cream.

PUMPKIN PANNA COTTA
8 servings
1/ 4 oz (1 Tablespoon) gelatin
2 1/2 cups coconut milk
1 cup pureed pumpkin (or other winter squash)
1/2 cup maple syrup or honey
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Sprinkle the gelatin over 1/2 cup of the coconut milk and let sit for
5 minutes. Blend together the remaining coconut milk, pumpkin, maple
syrup, cinnamon, and salt until very smooth.
Cook the coconut milk with gelatin over low heat until gelatin is
dissolved. Add in the pumpkin mixture and cook over medium heat
stirring occasionally until steam rises.
Pour into molds/dishes and chill until firm.

MACAROONS
4 egg white-
Pinch of sea salt
2 tablespoons arrowroot
½ cup maple syrup
1 tablespoon vanilla extract
2 cups commercial dried unsweetened coconut meat, finely cut
Line a baking sheet with buttered parchment paper. Beat egg white with salt in a clean bowl until they form stiff peaks.  Beat in the arrowroot and slowly beat in the syrup and vanilla.  Fold in coconut.  Drop by spoonful’s on parchment paper.  Bake at 300 degrees for about 1/2 hour or until lightly browned.  Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp. Let cool completely before removing from parchment paper.  Store in airtight container.

BAKED APPLES
Slice and core apples and put on cooking sheet with parchment paper
Put honey and  butter  1 to 1 mixture over apples and bake until still firm
Before serving drizzle mixture over apples.

WATER BUFFALO GRASS-FED MEATLOAF WITH ORGAN MEAT AND FRESH HERBS
(Serves 6-8)
1 pound grass-fed beef (chuck) or Water Buffalo 85/15
¼ pound pureed grass-fed beef liver
1/8 pound pureed grass-fed beef tongue
2 eggs – lightly beaten
½ cup gluten  free breadcrumbs
1 cup yogurt
1/2 cup cream
3 tablespoons Umeboshi Plum Vinegar
2 tablespoons butter
1 cup small diced onion
½ cup small diced celery
½ cup small diced carrots
½ cup minced parsley
1 ½ tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon ground coriander
1 teaspoon ground white pepper
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper
Optional: 1/2 cup organic Ketchup or tomato paste divided into 2 (1/4 cup) portions

Preheat oven to 350 degrees. Melt butter in medium size sauté pan. Saute onions on medium heat for about 7-8 minutes. Add dash of salt and pepper. Add carrots and celery and sauté 7-8 minutes longer or until all veggies are tender and slightly browned. Add fresh herbs and sauté one minute longer.

Meanwhile, while veggies are sautéing, combine eggs, yogurt, bread crumbs, Umeboshi Plum Vinegar, beef, liver, 1/4 cup ketchup or tomato paste, parsley, coriander, white pepper, salt and pepper. Once veggies are browned, add to beef mixture. Knead all ingredients together with hands, but make sure not to overwork. (If you have time, cover this mixture and chill for 24 hours in the refrigerator. This extra step will enhance the flavor, but if you don’t have time, don’t worry, it will still be delicious).

Pour mixture into a greased 9 x 5 loaf pan and place on the center rack in a 350 degree oven. Bake for 30 minutes, remove and spread remaining 1/4 cup ketchup or tomato paste over top. Place meatloaf back into oven and bake for another 15-30 minutes until a thermometer reads 160 degrees. Do not overcook. The meatloaf should still be moist with pan juices around the sides, but cooked through in the center.

Ice top with tomato paste or organic ketchup.