Coconut Tarts

Well it’s MAY! Did you now that May is Celiac Awareness month? Now you do!

To celebrate the start of May and Celiac Awareness how about some cute little tarts!! Coconut Tarts that is! So break out some tart pans and get baking!

Coconut Tarts

adapted Simply Gluten Free

Ingredients

  • 1¾ cups sweetened coconut flakes – use divided
  • 1 cup gluten free graham style crumbs (Kinnikinnick)
  • 5 tablespoons Earth Balance vegan butter, melted
  • 1 – 13.5 ounce can coconut milk
  • ¼ cup light brown sugar, packed
  • ¼ cup tapioca starch or corn starch
  • ¼ teaspoon kosher or fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  1. Preheat the oven to 350ºF. Place 1¼ cups of the coconut on a sheet pan and spread into an even layer.
  2. Toast the coconut in the oven until it is fragrant and lightly browned, 8 – 10 minutes, stirring once or twice during cooking for even browning. Reserve ¼ cup of the toasted coconut for garnish.
  3. In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham style crumbs and the coconut oil.
  4. Press into four 4 inch tart pans with removable bottoms, an 8 inch tart pan or even a 9 inch pie plate, making sure to get the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden – about 15 minutes. While the crust hardens, make the filling.
  5. In a medium saucepan whisk together the coconut milk, brown sugar, tapioca starch and salt.
  6. Heat the mixture over medium heat, stirring constantly, until it thickens, just about 3 minutes. Stir in the pure vanilla extract, cinnamon and nutmeg.
  7. Press the mixture through a sieve if you like to make sure there are no lumps.
  8. Stir in the ½ cup of coconut flakes you did not toast. Pour the mixture into the prepared tart pan(s) or pie plate.
  9. Let the tart cool in the fridge until ready to serve. Garnish with reserved toasted coconut flakes.
ENJOY!!Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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Peanut Maple Popcorn

Popcorn is a great snack that is also a great canvas for flavors and textures. Thanks to Food Networks Pinterest page, I stumbled upon this Peanut Maple Popcorn recipe that I tweaked a just a little bit.

Peanut Maple Popcorn

This takes regular popcorn to another level. Movie night snacking gets a little bit sweeter with this tasty treat.

Adapted from Food Network.com

Ingredients

  • 1 cup sugar
  • 3/4 cup Real Maple Syrup – pure maple syrup (non of that fake stuff)
  • 1 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 (3.5 oz.) package natural microwave popcorn, popped (10 cups)
  • 2 cups dry roasted peanuts
  1. Preheat oven to 250ºF.
  2. Combine sugar and maple syrup in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Blend in peanut butter and vanilla.
  3. Place popped popcorn and peanuts in a large bowl. Pour peanut butter mixture over popcorn, stirring until coated.
  4. Place popcorn in a single layer on a foil-lined cookie sheet. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool.

Pour into your favorite bowl and ENJOY!

So pop in your favorite DVD, kick back and relax with this snack! 🙂

Shamrock Pancakes

Woo! 4 more days until St. Patrick’s Day! Get ready to see a LOT of green here on TwentyOne No Glue! First Shamrock Pancakes!

Shamrock Pancakes

Nothing fancy here, simply add green gel food coloring to your favorite pancake recipe. Cook as normal, stack em’ up and serve! My favorite gluten free pancake mix, Betty Crocker!

  • 1 cup Bisquick Gluten Free mix
  • 1 cup rice milk
  • 2 tablespoons vegetable or canola oil
  • 1 egg
  • 1 tablespoon pure vanilla extract
  • pinch of cinnamon
  • pinch of nutmeg
  • green gel food coloring until you get the desired green color
  1. Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil or vegan butter if necessary.
  2. In large bowl, stir all ingredients until well blended.
  3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.

SIMPLE! Green! For an extra pop, sprinkle green sprinkles and powdered sugar on top!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Pumpkin Cinnamon Rolls

Cinnamon rolls are delicious! No secrets there! In the autumn and winter cinnamon rolls are great to have on hand in the freezer for whenever!  It is a nice treat to serve on a chilly morning with a mug of tea or hot chocolate.

Pumpkin Cinnamon Rolls

These gluten free dairy free Pumpkin Cinnamon Rolls are a twist on that tradition. The pumpkin in the dough really helps keep the rolls moist and fresh, which can sometimes be a problem with gluten free baking.

Ingredients 

For the Dough

  • 1/3 cup warmed coconut milk
  • 4 1/2 teaspoons dry active yeast
  • 3/4 cup sugar
  • 3 tablespoons olive oil
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pumpkin puree
  • 1/4 cup brown rice flour, finely ground
  • 1/2 cup sorghum flour
  • 3/4 cup tapioca starch
  • 1/2 cup corn starch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 5 tablespoons vegan butter (Earth Balance)
  • 1/4 cup packed brown sugar
  • 4 teaspoons ground cinnamon

For the Icing

  • 1/4 cup pumpkin puree
  • 2 tablespoons vegan butter (Earth Balance)
  • 3 1/2 cup powdered sugar
  1. Preheat your oven to 350ºF. Liberally grease 2 8 inch round pans. Set aside.
  2. Put yeast in warm coconut milk and sugar.  Set aside until foamy.  Stir in olive oil, vanilla extract and first amount of pumpkin puree.
  3. In bowl of your mixer, mix together brown rice flour, sorghum flour, tapioca flour, corn starch, baking powder, xanthan gum, baking soda, and salt. Gradually combine yeast mixture into dry ingredients until a very sticky elastic dough is formed, scraping down sides as necessary.
  4. Turn dough ball out onto a piece of lightly oiled plastic wrap that has been taped to your countertop. With well oiled hands pat dough out into a rectangle.
  5. Use the oiled plastic wrap to help roll the dough.
  6. Mix together the brown sugar and cinnamon in a small bowl.  Gently spread the first amount of softened vegan butter in an even layer on top of dough, and then sprinkle with cinnamon and brown sugar mixture.
  7. Using the plastic wrap to help, carefully roll the dough.  Slice the rolls and carefully place them into the 8 inch greased round pans, leaving about an inch between each roll.  Cover loosely with lightly oiled plastic wrap and let rest in a warm place for about 45 min.
  8. Use clean thread or dental floss (yes dental floss) to cut cinnamon rolls. Slide the floss under rolled dough, cross the floss over the dough and pull, making the cut.
  9. To make pumpkin icing, cream together the pumpkin puree and second measurement of vegan butter.  Slowly incorporate powdered sugar until icing becomes stiff and spreadable, using more or less depending on your preference.
  10. When rolls have risen, bake for 30 minutes in a preheated 350ºF degree oven. Cool.
  11. Frost with icing.

Freezing Directions:

Place cooled rolls into gallon sized freezer bag(s).  Remove as much air as possible.  Label and freeze.

To serve: Thaw.  Heat through slightly, as desired.

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Coconut Whipped Cream

SUPER quick recipe for coconut whipped cream that is completely gluten free and dairy free!

Coconut Whipped Cream

Ingredients

  • 1 can Organic Coconut Milk
  • Ground Cinnamon
  • 1-2 tablespoons pure vanilla extract
  1. Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night
  2. Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake or in another recipe!
  3. After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. (You don’t want to use too much cinnamon, just enough to give it a little spice and not more than 2 tablespoons of vanilla extract)
  4. Enjoy with fruit, cakes, cookies, drinks or a delicious topping for any dessert!

I love that coconut milk is so versatile! I’m feeling a little coconut milk recipes series coming on! 🙂

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.