Holiday Desserts (Part 1)

Enjoy these simple and delicious recipes (grainfree, glutenfree) for Coconut Meringues, Pumpkin Custard, Chocolate Mousse, and Cherries in Wine Sauce.

Hideaway resident Patricia Wilson published her cookbook “The Art of Gluten Free Living.” Pictured here are coconut meringue cookies. (Sarah A. Miller/Tyler Morning Telegraph)

COCONUT MERINGUES

In a bowl, combine unsweetened, shredded coconut with three tablespoons of honey and one teaspoon of vanilla extract, to taste.

In a separate bowl, whip two egg whites until they form stiff peaks. Carefully fold the egg whites into the coconut mixture.

Lightly grease a baking sheet with coconut oil. Using a spoon, drop the dollops of coconut meringue onto the sheet and bake on 325°F for about 10 minutes or until done. Allow to cool before serving.

Hideaway resident Patricia Wilson published her cookbook “The Art of Gluten Free Living.” Pictured here is pumpkin custard. (Sarah A. Miller/Tyler Morning Telegraph)

PUMPKIN CUSTARD

Spoon one cup of Farmer’s Market organic canned pumpkin into a bowl. Sweeten with maple syrup and Stevia (SweetLeaf) to taste.

Add a dash of cinnamon and nutmeg, a tiny pinch of ground cloves and a teaspoon of vanilla extract (Ellyndale).

In a separate bowl, whip four egg yolks to the ribbon stage (about 8 minutes).

Carefully fold the yolks into the pumpkin mixture and pour into buttered ramekins.

Bake in a bain-marie on 425°F for 5 minutes and then on 350°F for 8-10 minutes or until the toothpick comes out clean.

Hideaway resident Patricia Wilson published her cookbook “The Art of Gluten Free Living.” Pictured here is chocolate mousse. (Sarah A. Miller/Tyler Morning Telegraph)

CHOCOLATE MOUSSE

Into the blender, spoon the thick coconut cream from the top of a can of coconut milk. Add a splash of coconut water from the can.

Add two heaping tablespoons of cacao powder (Navitas Naturals), a generous tablespoon of coconut oil, a teaspoon of avocado, and some melted dark chocolate. (I use one- fourth of a bar of Green and Black’s 70% dark.)

Sweeten with Stevia and maple syrup, to taste.

Blend and spoon into individual dishes. Chill to thicken before serving.

Hideaway resident Patricia Wilson published her cookbook “The Art of Gluten Free Living.” Pictured here is cherries in wine sauce. (Sarah A. Miller/Tyler Morning Telegraph)

CHERRIES IN WINE SAUCE

Make a reduction by simmering your favorite red wine in a shallow pan until about half of it evaporates.

Add a spoonful of berry fruit spread (St. Dalfour), a teaspoon of coconut oil and a thin slice of butter.

Add thawed dark cherries. Simmer until the sauce is thickened; serve warm.


DOWNLOAD the story, with recipes, here.

I hope you enjoy these! The recipes were so much fun to develop, and my husband loved being the taste-tester.

A special thank you to Sarah Miller/Tyler Morning Telegraph for the amazing photography!

Wishing you a Happy Holiday Season!

Hideaway resident Patricia Wilson published her cookbook “The Art of Gluten Free Living.” (Sarah A. Miller/Tyler Morning Telegraph)
PatriciaCWilson.com

If you are interested in learning more about the GF lifestyle, my cookbook is here on my website (PatriciaCWilson.com). It’s available on Apple and Amazon for download, plus paperback. (more details here)

HAPPY HOLIDAYS!

SOURCE: Copyrighted Material; All Rights Reserved.

Excerpted and adapted from “The Gift of Gluten-Free Living” by Patricia Wilson for LIFESTYLES Magazine/Tyler Morning Telegraph.

Photos by Sarah Miller/Tyler Morning Telegraph.

Visit PatriciaCWilson.com

Published by Patricia

Designer / Artist / Author

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