Spring has sprung, and that means a lot of fresh produce to play with.
These easy dessert recipes use only the freshesh ingredients.
Fruits… for spring?
(Not so) groundbreaking.
Easy spring dessert recipes youll love to make all year long
1.
This dairy-free take on the OG recipe uses coconut cream for an extra warm-weather kick.
chef, nutritionist, and the founder of RASA, a company specializing in individualized nutrition programs
Preheat oven to 250 degrees.2.
Using an 8 inch round baking dish, draw a circle on a piece of parchment paper.3.
Beat eggs and salt in a stand mixer until satiny peaks form.4.
Slowly add in coconut sugar, continuing to beat the mixture.5.
Add cornstarch, white vinegar and vanilla extra.
Slowly mix until fully combined.6.
Scrape meringue onto the baking sheet and spread evenly inside the marked circle.7.
Bake for 1 hour and 15 minutes.
Then turn off the oven and let the meringue cool inside.8.
chef, nutritionist, and the founder of RASA, a company specializing in individualized nutrition programs
Top with coconut whipped cream, and fresh fruit, and serve.
Start by making a rosemary-infused olive oil.
Heat olive oil and rosemary in a saucepan over medium.
Let sit for 15 minutes, then discard rosemary, and allow olive oil to cool.2.
Mix together almond flour, cornmeal, baking powder and salt in a medium-sized mixing bowl.
In a separate bowl, whisk together remaining ingredients including rosemary-infused olive oil.4.
Combine wet and dry ingredients, and mix together until fully combined.
Pour batter into cake pan, and bake for 35-40 minutes or until a toothpick inserted comes out clean.5.
Start with the vanilla pudding.
Mix together agave and cornstarch in a medium saucepan over a medium heat.2.
Add milk and vanilla, whisking constantly over a medium heat until the mixture starts to boil.3.
In a heatproof bowl, whisk together egg yolks until they get light and fluffy.4.
Slowly, pour 12 of the hot liquid into egg yolks, whisking constantly so they dont curdle.5.
Pour mixture back into saucepan.
Continue to whisk over a low heat until it thickens and has the texture of pudding.6.
Place in a bowl and cover with plastic wrap.
The plastic should touch the top of the pudding.
Allow to cool in the fridge for 2-3 hours.7.
Next make the vanilla wafers.
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.8.
Add almond flour, coconut flour, baking soda and salt to a medium bowl and mix to combine.10.
Slowly add the dry ingredients into the wet and mix until fully combined.
The dough is very wet, so add dough to a piping bag or ziplock bag to portion.
If using a ziplock bag, add dough then clip one of the corners.11.
Pipe 1 inch discs onto a baking sheet, and repeat until all dough is used.12.
Bake for 10-12 minutes or until golden.13.
To assemble, alternate layers of vanilla wafers, banana and pudding.
This can be done in a large glass trifle dish and served family style or individual cups.
Zero-Waste Lemon Popsicle Recipe
Nothing says warm weather like a popsicle.
Bonus points if its citrusy.
These lemon pops are refined-sugar and dairy-free, and majorly refreshing.
Combine coconut milk with mint, orange/lemon juice, honey, salt, ginger juice and whisk thoroughly.2.
Pour into popsicle molds and freeze until fully set (approx.
6 hours).3.
Let thaw 1-2 minutes at room temperature to un-mold easily.
Healthy Strawberry Shortcake
This healthy strawberry shortcake is so much more than just majorly aesthetically pleasing.
The cake is gluten-free, grain-free, refined sugar-free,andlactose-free while being a delicious crowd-favorite.
Wash and cut strawberries.
Toss with lemon juice and coconut sugar and let macerate at room temperature for 1 hour.2.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.3.
Combine coconut flour, almond flour, baking soda and salt in a mixing bowl.4.
see to it the ghee/coconut oil isnt so hot that it cooks the eggs.5.
Add egg mixture into dry ingredients and mix until a dough is formed.6.
you’re free to shape them with a cookie cutter or a round glass.7.
Bake for about 15 minutes or until lightly brown on the edges.8.
When you initiate the coconut milk, it should have separated into a solid cream and a liquid.
Reserve the liquid for smoothies and add the cream to the mixing bowl.10.
Continue to whisk for another minute or two until it thickens.
Keep in an airtight container in the fridge for 1-2 weeks.11.
For more healthy recipes and cooking ideas from our community, join Well+GoodsCook With UsFacebook group.
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