Tag Archives: gluten free

Lemon Cream Tart with Raspberry Sauce

For those of you who follow me on Snapchat and Instagram (@medhacooks)  would know that I got my wisdom teeth removed last Tuesday. Since then I have been eating loads of ice cream, yogurt and mashed potatoes. However I can still eat the filling of this tart without my face swelling!

This tart is quite creamy, tart and delicious on a hot summer day!

Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce

Lemon Cream Tart with Raspberry Sauce

(Vegan & Gluten Free)

Crust:

1 cup dates

1 cup walnuts

Zest of 1 Lemon

1 tsp vanilla extract (better body foods)

Lemon Coconut Cream:

1 cup roasted and unsalted cashews

¾ cup coconut cream

½ cup lemon juice

6 dates

1 tbsp honey

Raspberry Sauce:

½ heaping cup raspberries

½ tbsp chia seeds

2 tbsp water

Directions

  1. Blend all of the crust ingredients until a dough forms. Spread the crust on a 8 inch cake pan and place in the freezer. (Make sure the cake pan is lined with parchment paper or use  a silicone pan!)
  2. In the same blender, blend the cashews until a fine powder forms. Add in the rest of the Lemon Coconut Cream ingredients and blend until a thick and creamy paste forms. Spread the cream over the crust and this time do NOT place back in the freezer.
  3. Mash all of the raspberry sauce ingredients in a bowl and swirl it in the Lemon Coconut Cream. Now place the tart in the freezer for at least 4 hours but preferably overnight. Before serving, remove the tart from the freezer and let it sit at room temperature for 10 minutes before serving. Enjoy!

Make sure we stay connected on…

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Italian Chocolate Ricotta Cake

Hello MedhaCooks readers!

It has been a long time since I have posted a new recipe since this past month I had 6 exams to take and I finished school. Now that I am finally finished with school I can spend more time creating new recipes and working with Sarah Barry to create beautiful photographs of my dishes!

Sarah Barry took the pictures for this  Italian Chocolate Ricotta Cake and she will be the official photographer for my Book of Avocados cookbook that will be coming out next month! If you want to see more of her work, check out her website and Instagram.

http://thereallifeportrait.weebly.com/

https://www.instagram.com/sarahb48/

Now onto this delicious cake! This isn’t your typical overtly sweet American cake, hence the “Italian”. This cake reminds me of a bitter espresso cake I had in a farmers market in Florence. Don’t worry, this cake isn’t bitter but if you like sweeter desserts I would eat the cake with a scoop of vanilla ice cream.

Italian Chocolate Ricotta Cake
Italian Chocolate Ricotta Cake

Italian Chocolate Ricotta Cake 

(Gluten Free & Dairy Free if you use non dairy milk)

40g dark chocolate chips
3 eggs
200g crumbled ricotta
75g light brown sugar
1 tbsp vanilla extract
1/2 cup milk
30g corn starch
175g cacao powder
Directions
1. Preheat the oven to 350F and line a 9 inch cake pan with parchment paper.
2. In a microwaveable bowl, melt the dark chocolate chips for 1 minute. Set aside.
3. Separate the egg whites and the egg yolks. In a small bowl, beat the egg whites until they form soft peaks, it will resemble meringue. Set aside.
4. In a medium sized bowl, beat  the ricotta until it becomes less crumbly and more creamy (hopefully this makes sense). The ricotta won’t turn into a paste but it the crumbled ricotta should stick together. (If this step does not make sense,  just leave me a comment and I’ll help you 🙂 )
5. In the bowl with the ricotta, beat the melted chocolate, egg yolks, sugar, vanilla extract and milk together until a thick paste forms. Next fold in the egg whites, corn starch and cacao powder.
6. Pour the batter into the lined pan and bake for 35 – 40 minutes. Turn off the oven after the 35 – 40 minutes and leave the cake to cool inside the oven. Serve the cake warm with ice cream and melted chocolate. Enjoy!

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Key Lime + Chocolate Pudding

This past December when I visited Fort Meyers, I stopped by the famous Sun Harvest Citrus to buy oranges. While I was there, they were selling key lime & chocolate soft serves, which sounds like a weird combination of flavors, but it tasted really good!

When I came back home, I tried to recreate the soft serve, but I was in no mood to deal with my ice cream machine since it likes to throw tantrums very often. Instead I made a pudding using avocados which makes the pudding extremely creamy and delicious!

Key Lime + Chocolate Pudding
Key Lime + Chocolate Pudding

Key Lime + Chocolate Pudding

(Raw Vegan & Paleo)

Key lime:
1 avocado
Zest & juice of 1 small lime
1 tbsp honey
1/4 tsp vanilla extract
Chocolate:
1 avocado

2 tbsp chocolate chips
1 tbsp maple syrup
1 tbsp cacao powder
1 tsp vanilla extract
Directions: 
1. In a medium sized bowl, whisk all the ingredients for the Key Lime pudding until smooth. Place the bowl in the fridge.
2. Melt the chocolate chips in the microwave for 1 minute. Take the rest of the ingredients for the chocolate pudding & whisk it until there are no avocado chunks left. Slowly add in the melted chocolate to the mixture until everything is combined.
3. Next, take 2 margarita glasses & layer the chocolate & key lime pudding until you have used up both the mixtures. Serve cold with a lime slice & shredded coconut. Enjoy!

 If you make this pudding, make sure you tag #medhacooks & @medhacooks so I can see your beautiful creations!

Make sure we stay connected on…

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Pinteresthttps://www.pinterest.com/MedhaCooks/For inspiration from food blogs that I read

Carrot Cake Donut Holes

After 6 months of trying (& failing) to create a carrot cake, I decided to step down & make a simpler dish that would still have the spices & flavor of carrot cake.

The main ingredient in this recipe is the dates, which are high in energy & good to eat right before a workout. So technically I created a pre workout snack but let’s be real, this is the ideal small & tasty dessert right before bed or when your midnight cravings kick in.


Carrot Cake Donut Holes

(Vegan, Gluten Free & Paleo)

Ingredients
1 cup pitted dates

1 cup walnuts

1 cup grated carrots

1/4 cup raisins

1 tsp cinnamon

Pinch of freshly grated ginger

cream cheese

Directions

1) Blend all the ingredients in a blender until a sticky ball forms.

2) Remove dough from the blender and roll into 13 balls with your hands. Stick your thumb into the center of the ball (like you would when you make thumbprint cookies) & make a small well. Fill the well with cream cheese & keep in the fridge for 30 minutes before serving. Enjoy! ❤️

Make sure you use #medhacooks when you recreate my recipes! I love seeing your recreations!!

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Raw Vegan Cheesecake Brownies

This recipe is inspired from the Cheesecake Brownie I had at Starbucks last year, except it’s easier & cheaper to make 😃

This Cheesecake Brownies does not require any baking/ cooking! All you need is a blender, container & a freezer!

(I know this is early but you should make this for your love ones on Valentine’s Day!)

Raw Vegan Cheesecake Brownies

Makes 16 slices

Brownie:
1 cup (196g) dates

1/2 cup (63g) walnuts

2 tbsp (20g) cacao powder

Cheesecake:

1 cup (154g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

1/4 cup water

Directions

1) Line a container with parchment paper and set it aside. Blend all the brownie ingredients until a sticky dough forms. Press brownie layer in the container & place in the freezer.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!

Make sure you tag #medhacooks when you make this Cheescake Brownie. I love seeing your creations!

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Raw Vegan Strawberry & Pistachio Cream Tart

Don’t let the term “raw vegan” scare you! Raw vegan essentially means that there is no baking or cooking involved in this recipe AKA simple & easy to make.

One of my favorite qualities of this dish is that it tastes better the longer it sits in the fridge. After the 3rd day, the strawberry & pistachio flavor were much more dominant than the coconut taste.

I made this Strawberry & Pistachio Cream Tart for my mom’s birthday & she loved it! Within 24 hours over half of the tart was gone! (Unfortunately, I wasn’t able to take good pictures before my family devoured it).

To spruce up the physical appearance of the tart, I made leaf designs using melted chocolate (it was my first time doing it hence the amateur designs) 😁

Raw Vegan Strawberry & Pistachio Cream Tart 

Crust

1 cup pistachios

1 cup unsweetened coconut shreds

1 cup pitted dates
Strawberry Cream

1 cup raw cashews

2 tbsp coconut oil

1/4 cup maple syrup

1 1/2 cup frozen strawberries, thawed
Chocolate chips (optional)

Directions

1. Blend all the crust ingredients together until a crumbly dough forms. Press the crust into a 9 inch pie pan. Place in the freezer.

2. Clean out the blender & blend the cashews until a fine powder forms. Place the rest of the strawberry cream ingredients in the blender & blend until a creamy mixture forms. Spread the strawberry cream on top of the crust & put back in the freezer.

3. If you want, you can make a design on top of the cream tart using melted dark chocolate chips. I made leaf designs all over the tart!

4. Let the tart set in the freezer for 8 hours. When you’re ready to serve the tart, let it sit outside at room temperature for 10 minutes & then use a sharp knife to cut generous slices for your friends and family! The tart stays well in the freezer for around 7-10 days. Enjoy!
If you make this Strawberry & Pistachio Cream Tart make sure you take a picture and tag #medhacooks on Instagram! I love seeing your #medhacooks recreations! They truly put a smile on my face!! 😊

Make sure we stay connected on…

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Cookie Dough Truffles

Apart from the Mexican Hot Chocolate Truffles, these truffles are also my favorite go to snack. It’s high in protein & only uses 6 ingredients!


Cookie Dough Truffles

(Vegan & Gluten Free)

Makes 21 truffles

2 cups cooked chickpeas

1/2 cup gluten free rolled oats

1/3 cup honey or maple syrup

1/4 cup peanut butter

1 tbsp vanilla extract

4 tbsp mini chocolate chips

Melted chocolate to coat

Directions

1. Blend the chickpeas until it turns into a paste. Add the rest of the ingredients except the chocolate chips and blend until combined.

2. Fold in the chocolate chips & roll into balls. Place & store in the fridge for 20-30 minutes until firm, then coat the the truffles with melted chocolate. Store any left overs in the fridge. Enjoy!

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Mexican Hot Chocolate Truffles

This is hands down my favorite holiday treat to make.

1. It’s easy- only takes 15 minutes from start to finish

2. Uses only 8 ingredients which are most likely in your pantry at this second

3. Compared to other Christmas desserts, there is no refined sugar, butter or processed flour in these truffles. These truffles are made from REAL food


Mexican Hot Chocolate Truffles

(Vegan & Gluten free)

1 cup walnuts

3 tbsp gluten free oats

1 tsp cinnamon

1/4 tsp nutmeg

2 tbsp cacao powder

Couple pinches of cayenne powder

3 tbsp maple syrup

1 tbsp vanilla extract

Directions

1. Blend all the ingredients in a strong blender or food processor until a dough is formed. The dough may be slightly oily due to the oils released when the walnuts get blended.

2. Roll the dough into 15 balls & keep in the fridge for about 10 – 15 minutes.

3. Store all the leftovers in the fridge. Enjoy!

If you make these truffles be sure to tag #medhacooks on Instagram! I love seeing your recreations; it makes me happy to know that people are enjoying the recipes that I create!

Make sure we stay connected on…

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Cranberry Walnut Bread

Getting sick of pumpkin? Try this cranberry walnut bread instead. This bread can be served at breakfast time with butter or can be served with vanilla ice cream for dessert!


Cranberry Walnut Bread

Gluten Free

2 cups gluten free oat flour or all purpose flour

1/2 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup freshly squeezed orange juice

2 tbsp butter or oil

Zest of 1 orange

1 egg

1 1/2 cup fresh cranberries

1/2 cup chopped walnuts

Directions

1) Preheat oven to 350F & grease a 9×5 inch loaf pan.

2) In a medium sized bowl, mix together all the dry ingredients. Then mix in all the wet ingredients until combined. Lastly, stir in the cranberries & walnuts.

3) Evenly spread the batter into the prepared loaf pan & bake for 50 minutes.

4) Let the bread cool for 15 minutes & store in the fridge overnight for the best flavor. (It really works) Enjoy!

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Pumpkin Bread

I don’t want to become that food enthusiast who bombards the Internet with pumpkin everything during the fall, but this happens to be my favorite (even my dad loves this 😱) fall dessert.


Pumpkin Bread 

Gluten Free

Makes 12 slices

 

1 1/2 cups gluten free oat flour or all-purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp allspice

1 tsp ground cinnamon

3/4 cup melted unsalted butter or grape seed oil

1/2 cup packed brown sugar

Zest of 1 orange

2 tbsp finely chopped, peeled fresh ginger

3 eggs

1 cup pumpkin puree

Directions
1) Preheat the oven to 350F & grease a loaf pan.

2) Mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice & cinnamon and set aside.

3) In a bowl, beat the butter, brown sugar, orange zest & fresh ginger on medium speed until well blended (about 2 minutes). Add the eggs & pumpkin puree and beat until incorporated (2 – 3 minutes). Using a rubber spatula, fold in the flour mixture until smooth.

4) Pour the batter into the prepared pan & bake for 55 minutes or when a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes. ENJOY!!

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