Wednesday, May 23, 2012

Fig and Pear Treat with coconut cream - raw, nut free, dairy free, grain free

Oh what a day it's been. I am so glad I had this morning tea organised for the girls. They had a lot on today and we were short staffed with equipment issues!! Yep, one of those stressy days!! Lots of positive affirmations happening in my head.
I must give it to them though, they did a fantastic job, all went really well and they finished at a good time, that's why they are the Angels.
Here is another recipe I put together using the Kitz Pepsun (sprouted and dehydrated pepitas and sunflower seeds) The base is perfect, it's light enough that your spoon just glides through it. The filling is the same as it is just fruit, no heavy nuts or fats which lightens the whole treat. Along with the coconut cream that whips up to be light and airy it's a wonderful dessert, treat or morning tea that doesn't leave a lead brick in your stomach, so good you can have seconds and still not feel Ewwwy!

Fig and Pear Treat
Nut free, grain free, dairy free
Serves: 6

½ cup Pepsun or ¼ cup each of sprouted, dehydrated sunflower seeds and pepitas
½ cup sultanas (raisins)
1 tsp vanilla powder
½ cup low temperature dried coconut or freshly grated coconut

5 large plump dried organic figs – hard stem removed
1 ripe pear – fresh
1/3 cup sultanas (raisins)
¼ tsp vanilla powder
1 chai tea bag

Add seeds to a food processor and process until fine, add the remaining ingredients and process until sticky. Press into a cling film lined cake tin.
Tip: Spray the tin with water so that the cling film slides in easy.
Place in the fridge while you prepare the filling

Chop figs in half and place into a personal blender (tribest or magic bullet) with the sultanas and the tea bag. Add lightly boiled water just covering the fruit, not too hot as you don’t want to annihilate the fruit and soak until the fruit is soft. Add the vanilla and chopped pear and blend until smooth.
Pour onto the base and gently spread it in evenly.
Refrigerate until cold.
Coconut Cream:
I tin of coconut cream

Put the tin of coconut cream on the fridge overnight so that it is very cold. (If you are in a hurry and forgot to do this you could try putting it in the freezer for a while!)
Scoop the coconut cream off the top into a cold bowl.
Add a pinch of vanilla and a pinch of guar gum or xanthum if you wish and whip until thick.
Serve with the treat!! Enjoy. J

No comments:

Post a Comment


I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



baking (70) bread (13) breakfast (72) Dairy free (211) dessert (90) Dinner (51) dips and sauces; sauces (43) extra's (17) Fitness (6) gluten free (231) Grain free (169) low calorie (51) lunch (85) Paleo (201) raw food (122) salad (21) smoothie (8) snacks (194) vegan (162) vegetarian (45)