Puff Pastry Dessert

20190403_130108.jpg

Do you know what I love? Easy desserts. Easy anything, really, let’s face it. For the past 5 years or so, I have come to absolutely fall head over heels with puff pastry. It is a fabulous ingredient to use for a quick and easy dish.

My husband is coming to the end of a work project and when this happens he is go-go-go. He comes home tired and HUNGRY. We had some apples getting to the end of their good time and I had just re-upped our berry supply from Costco, so I thought, why not? This is actually a fairly healthy dish, too!

Ingredients:

  • Puff Pastry, thawed
  • 3 apples, thinly sliced
  • 1/2c sliced strawberries
  • 1/4c blueberries
  • egg wash (1 egg, 1tbs water, pinch of salt)
  • 2 tbs maple syrup (the real kind, ya’ll!)
  • 1 tbs arrowroot powder or flour
  • 2 tsp cinnamon
  • 1/2 tsp vanilla
  • 2 TBS butter or coconut oil

What to do:

  1. Preheat the oven to 400 degrees.
  2. Lay out a cookie sheet with parchment paper.
  3. In a saucepan on medium heat, melt the butter. Add the apples, cinnamon, vanilla,and syrup. Once the apples are cooked down to soft, add the berries. 20190403_120135
  4. Add the arrowroot to help thicken the mixture. This will keep your dessert from being too runny. Mix gently. Set aside.
  5. Take your puff pastry and lay the two sheets side by side on the parchment paper. Using the egg wash, brush onto one of the sheet’s edge. Add the other sheet to overlap just a tiny bit, to create a seam. Press with a fork to help seal. 20190403_122132.jpg
  6. Pour your apple/berry mixture into the center of the pastry sheets. Now, this is a time for you to choose how you want to decorate. Because I had some extra puff pastry, I chose to take the corners and create hearts with a small cookie cutter. You will have to eyeball how much extra pastry dough you have because you will need to fold over the edges to create a shallow “bowl”. Below is the example.20190403_122725.jpg
  7. Gently fold over your edges to help hold the filling. Use your egg wash to help create folds that will stick. Not too much, or it will be soggy. Finish off with a light egg wash on all exposed dough. You can optionally sprinkle with sugar, I refrained.
  8. Place in the oven at 400 degrees for about 20-25 minutes. You want the dough to be golden brown and baked through.

20190403_130108

Take a bite,

Jasmine

Addictive Lemon Cookies

cookies

These cookies… are mouthwatering, healthy, and freaking awesome. I am addicted to these things. NO processed sugar. No gluten. SO basic it hurts. I can tell you, we make these and they are gone pretty darn quick. They have become my go-to when we want something sweet with a little kick of citrus.

While doing Whole30, I found myself thinking about all the yummy baked treats that I never ate, but always made. I found myself craving that lemony taste in a baked good. I started my hunt and wound up at a loss. After combining ideas and a little bit of practice, I was able to come up with a recipe that is a now staple in our home.

This batch can make about 18 cookies. You may want to triple this if you plan to share. 😉

Ingredients:

  • 1/2c melted coconut oil
  • 2/3c maple syrup
  • 1 tbs lemon zest
  • 1 tbs orange zest
  • 2 tsp lemon extract
  • 1 tsp orange oil
  • 5 tbs coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions:

  1. Combine the dry ingredients. Sift if you find that the ingredients lump.
  2. In a separate bowl, combine wet ingredients.
  3. With a wooden spoon, slowly mix the dry into the wet.
  4. Once well combined, cover with plastic wrap and set in the fridge for about an hour. This will help make the dough easy to manage. Set oven to 350 to preheat.
  5. Using a cookie dough scoop (my life saver that took me several years to realize), scoop out about 18 scoops of dough onto a parchment paper covered cookie sheet.
  6. Smoosh the dough balls with your hand or a greased glass. They should be around 1/4-1/3 in thick.
  7. Bake in oven for about 10-12 minutes, but be sure to check them around 8 minutes in. They should be browned around the edges as well as a little bit on the tops. Underbaking is cool too… as I am a fanatic about each step of this process to take a bite… it’s too good.
  8. Let cool and devour immediately before the rest of the family knows you made them!

A few notes:

Still feel like there should be processed sugar? Add a sprinkle on the tops before baking. I haven’t done this because they are PLLLLENNNNTY good.

Maple syrup from Costco is affordable and really the best. It’s Grade A, so it doesn’t taste too… maple-y? Is that a word?

Since I mentioned Costco, they have Kirkland almond flour at a decent price, too!

 

Strawberry Shake

Are you lactose intolerant? Do you ever just crave something creamy and sweet? On our whole30 diet, we found ourselves wanting something sweet after dinner, but we wanted it to pack some nutrition as well. This led me to the most amazing tasting treat ever.

 

Ingredients:

  • 2 Frozen Bananas
  • 1 1/2 cups frozen strawberries
  • 1 can full fat coconut milk
  • 1 tsp Vanilla
  • 1/4c-1/2c (depending on desired thickness) of unsweetened almond milk

Blend it up and drink it down! You can freeze this for a short period of time in a freezer friendly container, BUT we did discover it can get pretty frozen, so we sometimes opt to put it in the fridge then re-blend with ice as needed. This made enough for 4 filled small glasses for the fambam!