Paleo, Dairy Free, Gluten-Free, Soy-Free Recipes

In a double boiler, over medium heat, whisk the honey and eggs together. Add in remaining ingredients except vanilla. Stirring constantly, continue over medium heat until thickened, about 15-20 minutes. Remove from heat and stir in vanilla.

Place mixture in individual serving glasses. Let cool for 30 minutes before transferring to the refrigerator until completely chilled (about 2 hours). Before serving, add fresh sliced bananas for garnish. Serves 4.

Preheat oven to 300°F/150°C. Combine coconut milk, honey, salt, vanilla seeds, and vanilla bean in a saucepan over medium heat. Stir occasionally, 4-5 minutes, until steam rises, but not to a boil. Let set for 10 minutes. Discard vanilla bean.

Into a blender on low, add the egg yolks and blend just until slightly lighter in color. While blender is still mixing, slowly add warm cream mixture onto the yolks, until it is completely combined. Be careful not to over mix (you don’t want to scramble the eggs). Pour the custard into ramekins.

Place the ramekins inside a baking dish, and place the baking dish on the center oven rack. Carefully, pour the boiling water into the baking dish halfway up the sides of the ramekins, making sure not to get any water into the custard.

Bake for 45 – 50 minutes. Remove from oven when the custard is slightly firm, with still a little jiggle in the center. Let cool for about an hour on a wire rack, then cover with plastic wrap and chill 4-6 hours, or overnight.

When ready to serve, blot any moisture off the surface with a paper towel and sprinkle a thin layer of sugar on top of each ramekin.

Using a kitchen torch, lightly brown and caramelize the tops. Make sure to torch in the middle – too much heat on the edges of the ramekin will cause sides to burn. Put the ramekins in the freezer for about 5 minutes after torching to cool. If desired, garnish with fresh strawberries or raspberries. Serve immediately. Serves 2-4.

Preheat oven to 350°F/180°C. Crush the cookies in a plastic bag with a mallet or rolling pin, or pulse them in a blender until they are like fine breadcrumbs. They should measure out to be 1¾ cups.

In a mixing bowl, combine cookie crumbs and sugar, then drizzle in the coconut oil. Mix to moisten the crumbs, then drizzle in the almond milk and mix again to form a crumbly dough. Use another tablespoon of almond milk if mixture is too dry. Transfer to a 9-inch pie plate and press crumbs on the sides then work your way down to the bottom. Bake for 10 minutes, then remove from oven and set aside.

For the filling, mix the arrowroot powder with a little of the coconut milk to make a paste, then add egg, honey, salt and remainder of coconut milk. Set the stovetop to high and bring the mixture to a boil, stirring constantly until it thickens. Reduce heat to medium and stir in the shredded coconut and vanilla extract. Pour the filling over the cooled crust. Refrigerate for about 4 hours or until the coconut layer is firm.

For the cream, open the lid of a can of chilled full fat coconut milk. The coconut milk will have separated into thick (possibly solid) cream and water. Be careful to remove only the thick cream. Discard the water. Take a cup of the solid coconut milk and place it in a bowl. Whip the coconut milk with a hand mixer until fluffy. Spread it over the coconut filling layer. Sprinkle with toasted coconut and chill for 1 hour before serving. Serves 8.

Preheat oven to 425°F/220°C. Grease ramekins well with coconut oil. Using a double boiler 1.5 quart saucepan, or in a bowl placed in a saucepan of boiling water, melt the coconut oil and chocolate together.

In a large bowl, whisk together the egg yolks, eggs, and coconut palm sugar until frothy. Stir in melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside.

In a small bowl, combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined. Stir in vanilla extract.

Pour the mixture evenly into the ramekins. Tap the ramekins lightly on the counter to remove any air bubbles. Refrigerate for 30 minutes.

Place ramekins in a casserole dish or deep baking pan and carefully pour boiled water into dish/pan until half way up the side of the ramekins.

Bake for 15-18 minutes. They are done when the middle doesn’t look quite cooked all the way through but the edges do. Remove ramekins from the dish/pan and cool for about 10 minutes. Slide a butter knife around the edge of the ramekin to pull the cake away from the sides, turn it upside down over a plate and tap the bottom firmly until the cake slides out.

Garnish with cocoa powder, add optional garnish and serve. Makes 2 – 4 servings.

Preheat oven to 350°F/180°C. In a saucepan, add peaches and water. Bring to a boil, reduce heat and simmer for about 10 minutes.

Put dabs of coconut oil evenly on the bottom of an 8 x 8-inch baking pan. Place the baking pan in the oven and let the oil melt.

While the oil is melting and peaches simmering, mix the almond flour, coconut milk, egg, honey and vanilla extract until well-combined.

Remove the baking dish from the oven and pour the batter on top of the coconut oil. Do not mix. Drain the peaches and spoon them evenly over the mixture. Sprinkle allspice evenly over the top.

Bake the peach cobbler for 25-30 minutes or until it looks brown and bubbly. Serves: 4-6.