Desserts

Sterling's S'more Sundae

• Vanilla Ice Cream or Frozen Custard
• Hot Fudge Topping
• Teddy Grahams
• Jet-Puffed Marshmallow Bits

Cheesecakeadilla

• 4 oz. softened cream cheese
• 1 T. powdered sugar
• 1/4 t. vanilla
• 2 flour tortillas
• 1-2 T. butter
• 1/4 cup sliced strawberries
• cinnamon sugar
• Melted chocolate, for drizzling

1. In a medium bowl, stir together cream cheese, powdered sugar and vanilla.
2. Spread cream cheese mixture on one tortilla and sandwich with remaining tortilla.
3. In a large skillet over medium heat, melt 1 T. butter. Add quesadilla and cook until golden on one side. Add 2nd T. butter, flip and cook until golden.
4. Sprinkle with cinnamon sugar, top with strawberries and drizzle with chocolate.

Strawberry Chia Pudding

• 16 ounces fresh strawberries, hulled
• 1 1/2 cups (or one 13 1/2-ounce can) coconut milk 
• 1/4 cup honey, or to taste 
• 1 vanilla bean, scraped
• 3/4 teaspoon finely grated lime zest
• 1/2 cup chia seeds

Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth. Taste and add more honey if desired.

Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.
 

Cover and refrigerate for at least 4 hours and up to 3 days. Stir the pudding before serving. The longer it sits, the thicker the pudding will become; if you find that it is too thick, whisk in a little water or coconut water. 

Lemon Coconut Pudding

• ½ cup of lemon juice
• 3 tablespoons of grass-fed beef gelatin
• 2 cups of full-fat organic coconut milk (in can)
• ¼ teaspoon of vanilla extract
• Stevia or honey to taste

1. First, Put 1/2 cup of water into a pan, sprinkle the gelatin over the water and set aside for a few mins until it becomes soft and spongy.
2. Next, put the lemon juice, coconut milk, and vanilla into a mixing bowl.
3. Next, heat the gelatin mixture on low- low heat just until dissolved and no more.
4. Right when the gelatin is dissolved, remove from the heat and stir in sweetener then immediately whisk into the lemon coconut mixture.
5. Divide mixture between 3-5 small glasses and chill until.

Sweet Potato Brownies

• 1 avocado
• 1 C cooked sweet potato puree
• ½ C Applesauce
• 1/4 - 1/2 C honey
• 1 tsp Vanilla extract
• 4 eggs
• 1/4 C Coconut flour
• 2 tbsp arrowroot powder
• ½ C cacao powder
• ½ tsp Sea salt
• 1 tsp Baking soda
• ¼ C honey
• ½ C almond butter
• ¼ C cacao powder
• ½ C coconut milk
• Sea Salt
  1.      Preheat oven to 375 degrees F.
  2.      Grease 8x8 pan with coconut oil and line it with parchment paper.
  3.      In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy,
  add in cacao powder.
  4.      Add in eggs one at a time.
  5.      In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
  6.      Combine both mixtures until smooth.
  7.      Transfer to greased pan and bake for 25-35 minutes.
  8.      While baking, combine the last 5 ingredients listed in a separate bowl and mix until creamy and smooth.
  9.      Once the brownies are done baking and have cooled, frost with this mixture.
  Avocados were first used by the Aztecs and since have been highly sought after for their health benefits. Avocados are high in healthy mono-unsaturated fats such as oleic acid.
  They also have anti inflammatory properties and are high in potassium, magnesium and fiber.  

Pumpkin Cheesecake

Pumpkin Cheesecake Filling

• 1 cup pumpkin puree
• 8 oz cream cheese
• ½ cup sugar
• 3 eggs
• 2 tablespoons Maple Syrup
• ½ teaspoon cinnamon or Pumpkin Pie Spice

1. Preheat oven to 350.
1. Blend all ingredients until smooth. Pour into prepared crust.
2. Bake for 45 minutes. Cool 4 hours in fridge before serving.
3. Top with whipped cream and a pinch of nutmeg before serving if desired.

Choose a Crust!

·       Walnuts Almond Crust

• 1 cup walnuts
• 6 tablespoons almond meal
• 2 tablespoons coconut oil
• 1 egg white
• 2-3 drops vanilla extract

1. Pour all ingredients into a food processor and mix until it forms a ball.
2. Roll between layers of plastic wrap.
3. Transfer the dough into a greased pie pan.

Gluten-Free Gingerbread Crust

• ½ cup chopped dates
• 1/4 cup coconut oil
• 2/3 cup black-strap molasses
• 2 drops ginger essential oil
• 3 cups gluten-free flour
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon, sprinkled
• 1 drop clove bud essential oil
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt

1. Blend dates in a food processor until chopped finely, then add oil, molasses and ginger while processor is running.
2. Add flour, baking soda, cinnamon, nutmeg, cloves and sea salt to food processor slowly and process until dough-like.
3. Chill dough for at least 20 minutes.
4. Flour your counter or work space, then roll out the dough until approx 1/4″ thick.
5. Shape into you pie pan or spring foam pan.

Cocoa Brownie Cake

• 4 cold eggs
• 1/2 cup coconut oil
• 2/4 cup honey
• 1 cup coconut milk
• 1 tsp vanilla
• 1 cup coconut flour
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 1/4 teaspoon sea salt
• 1 cup walnuts, chopped
  
   * For a lot of flavor (tiny cheat ) sprinkle the top with 1/4 c. mini
  semi-sweet chocolate chips.

1. Preheat oven to 350°. Line bottom of two 13 x 9" cake pan with parchment, then thoroughly grease and dust with cocoa powder.
2. In a large mixing bowl beat the 4 cold eggs until very light and frothy, 3-5 minutes.
3. In a small bowl, mix oil, honey, milk and vanilla. Slowly pour into eggs with mixer running on a low speed. Then speed it up a little and beat 2 more minutes.
4. In another bowl, mix together coconut flour, cocoa powder, baking soda and salt. Turn mixer  to low and gradually add dry ingredients. Continue to mix until just combined.
5. Scrape sides of bowl making sure all ingredients are thoroughly incorporated. Spoon into prepared cake pan. Bake in the oven for 25 minutes on center rack. Check for doneness by inserting toothpick into center of cakes. When it comes out clean they're done.

I served topped with strawberries and whipped coconut milk.               SCD Recipe

To make whipped coconut milk. Refrigerate coconut milk. It will form a thick cream that you beat on high in your mixer on high with a bit of stevia until it forms soft peaks.

Lemon Blueberry Bars

Bottom Layer:

• 1 1/2 cups almond flour
  
• 1/4 teaspoon sea salt
• 2 tablespoon melted coconut oil
• 1 1/2 tablespoon honey
• 1 tablespoon vanilla

 Filling:

• 1/4 cup honey
• 3 eggs
• 1/4 cup melted butter
• 1/2 cup fresh squeezed lemon juice
• 1/2  cup dried wild blueberries (Trader Joe's)                        SCD Recipe

1. Lightly oil an 8 x 8 baking dish.
2. Combine all the bottom layer ingredients in a medium bowl and mix until combined. It should be a little crumbly.
3. Press dough into bottom of baking dish to cover evenly.
4. Bake for 15 minutes in a 350 degree oven.
5. Combine the honey, eggs, butter, and lemon juice in a mixing bowl. Beat on high speed for a minute or two until smooth.
6. Pour mixture over baked crust.
7. Drop the blueberries evenly into the lemon filling.

Bake for 25-30 minutes until it is golden and looks set.
Cool for 30 minutes, then place in refrigerator for a couple of hours until it is set. 


Super Nutty Brownies

1/2 cup almond butter                         In a large bowl mix all ingredients

2 tablespoons honey                          except walnuts until well combined.

2 eggs                                                 Mix in walnuts. Pour into a well         

1/4 cup cocoa                                     greased 8"x8" baking dish.    

1 teaspoon vanilla                              Bake in a 325 degree oven for         

1/4 teaspoon sea salt                          30 to 35 minutes.

1/4 teaspoon baking soda

1/2 cup chopped walnuts                                SCD Recipe



Almond Honey Cake

• 1/2cup almond butter                         In a large bowl mix all ingredients
• 2 tablespoons honey                           until well combined. Pour into a
• 2 eggs                                                 well greased 8"x8" baking dish.
• 1/2 cup hemp seeds                            Bake in a 325 degree oven for
• 1 teaspoon vanilla                               30 to 35 minutes.
• 2 teaspoons cinnamon
• 1/4 teaspoon sea salt                                    SCD Recipe
• 1/4 teaspoon baking soda

Pumpkin Pie

Almond Flour Pie Crust
1 1/2 cup almond flour                                 1. Process flours, egg, water and sea salt
1 tablespoon coconut flour                               in food processor about 30 seconds.
1 egg                                                                 2. Dot ghee in 12 teaspoons in bowl.
5 teaspoons water                                              Pulse a few times to mix in.                                  
1/2 teaspoon sea salt                                    3. Press dough into pie plate.
3 1/2 teaspoons ghee                               

Pie Filling
15 oz. pumpkin puree
3 eggs, slightly beaten                                   3. Thoroughly blend filling ingredients.
1/2 cup coconut milk                                     4. Pour filling into crust.
1/2 cup honey                                                  5. Bake in a 350 degree oven 45 minutes.
1 teaspoon cinnamon
1/4 teaspoon nutmeg                                                     SCD Recipe