Mediterranean – Desserts

Creamy Pumpkin Pie with Candied Walnuts

Ingredients:
Crust:
1 sleeve whole grain graham crackers (or about 1 cup of crumbs)
3 tbsp. organic butter, softened
Or, you can use a pre-made graham crust

Pumpkin Pie Filling:
1 eight oz. package neufchutel cheese (or cream cheese) softened
12 ounces pumpkin puree (can use canned pumpkin)
2 tsp. vanilla flavoring
1 cup granulated maple sugar (or other sugar)
2 eggs beaten
1 tsp. pumpkin pie spice
1/4 tsp. sea salt

Candied Walnuts Topping:
1/2 cup toasted walnuts
1/4 cup maple syrup
1 tsp. vanilla
1 tbsp. butter

Preheat oven to 350.  Pulse graham crackers in a food processor or blender until crumbs.  Combine crumbs and butter in a bowl.  Press mixture into a pie pan and bake 10 minutes.  Let cool.  Blend filling ingredients until smooth and creamy. Pour filling into crust and bake 50 minutes to 1 hour.  To make the Candied Walnuts topping heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 2-3 minutes.  Pour hot syrup on top of walnuts and let cool.  Break hardened candied walnuts into small pieces and sprinkle on top of pumpkin pie.



Halloween Gingerbread

Ingredients:
1 1/2 cups whole grain pastry flour or all purpose flour
1/2 cup maple sugar
1 tsp. cinnamon
1/4 tsp. sea salt
1 tsp. baking powder
2 eggs beaten
1/4 cup molasses
1 tbsp. ginger juice (grate fresh ginger and squeeze to get juice)
1/2 cup yogurt
1/4 cup walnut oil
Butter

Orange Frosting
8 oz. cream cheese
1/4 cup powdered sugar
1/2 tsp. vanilla flavoring
2 tsp. natural orange food coloring (annato seed extract)

Preheat oven to 350.  Mix dry ingredients; flour, maple sugar, cinnamon, sea salt and baking powder in a mixing bowl.  In a separate bowl mix eggs, molasses, ginger juice, yogurt and walnut oil.  Combine wet ingredients into dry ingredients.  Lightly butter a 9×9 baking dish and add gingerbread batter.  Bake uncovered 30-35 minutes.  Remove gingerbread from oven and let cool.  Combine cream cheese, powdered sugar and food coloring in a food processor and puree until creamy.  Spread frosting on top of gingerbread.



Pear Crumble

Ingredients:
Filling:
3 pears, cored and diced
1/3 cup pear nectar
Juice of 1 lemon
1/2 cup whole grain all purpose flour
1/3 cup rolled oats
1/3 cup maple sugar
1 tsp. allspice
1/4 tsp. sea salt
3-4 tbsp. butter softened

Preheat oven to 375.  Place diced pears in a 9×9 casserole dish with pear nectar and lemon juice.  Combine flour, oats, maple sugar, allspice and sea salt.  Work softened butter into the flour mixture until it looks like crumbs. Top pear with crumb mixture. Bake 40-45 minutes or until golden brown and bubbling.



Chunky Oatmeal Walnut Chocolate Chip Cookies

Ingredients:
1½ cups rolled oats
1/2 cup whole grain pastry flour
1/4 tsp. sea salt
1/3 cup granulated cane juice
1/2 cup walnuts, chopped
1/4 cup dark chocolate chips
1 egg, beaten
2 tbsp. butter, softened
1 tbsp. coconut oil
1 tsp. vanilla flavoring

Preheat the oven to 350º. Mix dry ingredients and wet ingredients separately. Then combine the two. Line a baking pan with wax paper. Take one and half tablespoons of batter and drop onto wax paper.  Leave at least one or two inches of space between cookies. Bake 20-25 minutes or until brown around the edges. Makes 12-14 cookies.



Winter Cobbler

Ingredients:
Filling:
2 pears, cored and diced
2 apples, cored and diced
¼ cup dried cranberries
½ cup apple juice
1 tsp. ginger juice (grated ginger squeezed)
2 tbsp. whole grain pastry flour
½ tsp. ground cinnamon
¼ tsp. ground dried cloves
1/8 tsp. sea salt

Topping:
½ cup whole grain pastry flour
1/3 cup maple sugar (or other sugar)
½ tsp. baking powder
¼ tsp. sea salt
3 tbsp. butter, softened

Preheat oven to 375°.  Put diced pears, apples and dried cranberries into a mixing bowl.  Whisk apple juice, ginger juice, cinnamon, cloves, and pastry flour.  Pour liquid onto fruit and coat thoroughly.  Pour filling ingredients into a 9×9 casserole dish or baking pan.  In a separate bowl combine whole grain pastry flour, maple sugar, baking powder and sea salt.  Work softened butter into the flour until you have a crumbly mixture.  Sprinkle crumbles on top of fruit.  Bake 45 minutes.


Spiced Pear Terrine

Ingredients:
3 tbsp. sucanat (granulated cane juice)
1/8 tsp. allspice
1 tbsp. butter
¼ cup water
4 pears (Anjou, Bosc or Bartlett)
Juice of one lemon
2 tbsp. honey
Sea salt
Cinnamon

Preheat oven to 325° degrees.  Bring sugar (sucanat), allspice, butter and water to a boil. Cook on medium high heat 3-5 minutes until reduced by half.  Coat the bottom of a pie pan with reduced liquid.  Combine lemon, honey and a pinch of sea salt.  Using a mandolin or knife, slice pears very thinly. Arrange pears, one layer at a time, on the bottom of the pie plate. In between each layer of pears brush a little lemon/honey/salt mixture.  Cover and bake one hour.  Remove cover and continue baking 20 minutes.  Let cool 20 minutes.  Carefully remove any liquid from the bottom of the pie pan and reduce on medium heat in a separate sauce pan.  Cover the pie pan with a plate and flip over so the pears are now on the plate.  Drizzle reduced liquid on top of pears. Dust with a light coating of cinnamon.


Blueberry Corn Muffins (mini-cakes)

Ingredients:
1/2 cup corn meal
1/2 cup whole grain pastry flour
1/3 cup granulated cane juice
1/4 tsp. sea salt
1 1/2 tsp. baking powder
1 egg beaten
1/2 cup whole yogurt
2 tbsp. butter, softened
1 cup blueberries

Preheat oven to 375.  Lightly oil a muffin tray.  Combine dry ingredients (corn meal, flour, granulated can juice, sea salt, and baking powder) in a mixing bowl.  Combine wet ingredients (egg, yogurt, butter).  Then mix wet ingredients into dry ingredients.  Fold in the blueberries.  Bake 20-25 minutes.  Let cool.  Makes 6 muffins.


Strawberry Sorbet

Ingredients:
2 pints fresh strawberries (can use pre-packaged bags of frozen strawberries)
2-3 tbsp. grape jam (or other fruit preserves)

Wash strawberries and discard crowns.  Pat dry and place into freezer bags or other containers.  Freeze overnight.  Remove frozen strawberries from the freezer and thaw for 5-10 minutes or until slightly soft.  Place into a food processor with fruit jam and puree until smooth.  Serve immediately or refreeze and serve anytime.



Creamy Coconut Rice Pudding

Ingredients:
2 cups cooked brown rice
1 cup coconut milk
1/2 cup almond milk
3 tbsp. shredded dried coconut
1/3 cup maple syrup
1/2 tsp. cinnamon

Combine all ingredients in a pot and cook on medium heat about 7-10 minutes.  Serve warm.


Chocolate Covered Strawberries

Ingredients:
1 bag non-dairy chocolate chips
10-12 strawberries

Clean strawberries and let dry completely.  Boil water in a double boiler and turn the heat to low.  Add chocolate chips to the upper bowl.  Stir until the chocolate begins to melt.  Remove the top bowl from the heat and continue to stir the chocolate (off the heat) until fully melted.  Holding a strawberry by its crown, dip into the chocolate, turn and coat evenly.  Set on wax paper to dry.


Almond Jam Dot Cookies

Ingredients:
½ cup almonds
3 tbsp. butter, softened
1 egg, beaten
1 tsp. almond extract
1 tsp. vanilla extract
1/3 cup granulated cane juice
1 tsp. baking powder
1¼ cups whole grain pastry flour
1/8 tsp. sea salt
Fruit preserves or jam (any flavor)

Preheat oven to 350º. In a food processor mince almonds. Add butter and pulse until combined. Add egg, almond and vanilla extracts, and pulse again until combined. Mix dry ingredients together, and then add to the food processor. Pulse until dough forms. Roll dough into two inch balls. Place balls onto a lightly oiled cookie sheet. Flatten the dough a little and press your finger into the center. Drop a dollop of preserves into the center. Bake 12-15 minutes. Makes 16 cookies.


Oatmeal Raisin Cookies

Ingredients:
1/4 cup walnut oil
1 egg, beaten
2 tbsp. organic butter, room temp
1/4 cup maple syrup
2 tsp. vanilla flavoring
3/4 cup whole grain pastry flour
3/4 cup rolled oats
1/2 cup walnuts, chopped
1/2 cup raisins
1/4 tsp. sea salt

Preheat oven to 350.  Mix wet ingredients and dry ingredients in separate bowls, and then combine the two together.  Lightly oil a cookie sheet.  Place a dollop of cookie dough on the sheet. Flatten with a fork to be about 1/2 inch high and 3-4 inches wide.  Bake for 15-20 minutes or until the edges turn brown.  Let cool.


Chocolate Almond Mousse

Ingredients:
4 tbsp. non-dairy cocoa powder
4 cups almond milk
1 tsp. almond extract
1 tsp. vanilla extract
1/4 cup maple syrup
4 tbsp. agar flakes
2 tbsp. roasted almonds, sliced

Combine all ingredients in a pot, except almonds.  Bring to a boil and cook on medium heat for 5-7 minutes.  Refrigerate for 1-2 hours or until jelled.  Put chocolate gelled mixture into a food processor and blend until smooth and creamy.  Top with sliced almonds.


Simple Strawberry Sorbet

Ingredients:
4 cups frozen strawberries
2-3 tbsp. grape juice concentrate
2-3 fresh mint leaves, minced

Remove frozen strawberries from freezer and let thaw for 5 minutes.  Put strawberries and grape juice concentrate into a food processor or blender and puree until smooth and creamy.  Serve immediately – garnish with mint leaves.


Mixed Berry Sorbet

Ingredients:
1 package frozen strawberries
1 package frozen raspberries
2 tbsp. grape juice concentrate
1 tbsp. black cherry concentrate

Remove frozen berries from the freezer and thaw for 5 minutes.  Put all ingredients into the food processor or blender and puree until creamy.  Serve immediately.


Brown Rice Crispy Treats

Ingredients:
2 cups brown rice crispy cereal
1/2 cup peanuts or other nuts, chopped
1/2 cup almond butter or peanut butter
1/2 cup brown rice syrup
1/4 cup chocolate chips

Put rice crispy cereal and chopped nuts into a mixing bowl.  On a low heat cook almond butter and rice syrup until creamy.  Pour over cereal and coat evenly.  Add chocolate chips. Press the mixture into a baking pan or casserole dish and let cool in the refrigerator.


Brown Rice Pudding

Ingredients:
2 cups leftover rice
1 cup rice milk
1/2 cup raisins
1 tsp. cinnamon
2 tbsp. maple syrup
1 tsp. vanilla flavoring
1 tbsp. tahini

Combine all ingredients on top of the stove and cook for 5-7 minutes until creamy.



Creamy Coconut Rice Puddin

Ingredients:
2 cups cooked brown basmati rice
1/2 cup coconut milk
2 tbsp. dried shredded coconut
1 tbsp. raisins
1/4 cup maple syrup
1 tsp. cinnamon
1/2 cup rice milk

Combine all ingredients and cook on top of the stove for 5-7 minutes or until creamy.


Pumpkin Cheesecake Squares

Ingredients:
Crust:
1 sleeve whole grain graham crackers (about 1 cup crumbs)
3 tbsp. organic butter softened

Filling:
1 eight oz package neufchutel cheese (or cream cheese) softened
1 fifteen ounce can pumpkin puree
2 tsp. vanilla flavoring
1 cup granulated cane juice or other sugar
2 eggs beaten
1 tsp. pumpkin pie spice
1/4 tsp. sea salt

Preheat oven to 350.  Pulse graham crackers in a food processor or blender until crumbs.  In a bowl combine crumbs and butter until moist.  Press mixture into a 9×9 baking pan or casserole dish and bake for 10 minutes.  Let cool.  Put pie filling ingredients into a food processor and blend until smooth and creamy.  Pour liquid ingredients onto the baked graham crust and place into the oven for one hour.  Makes eight servings

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