Recipe: Paleo Classic or Mint Nanaimo bars

Base:

• 1 cup pecan pieces
• 1 cup Almond or cashews pieces
•  ½ cup coconut sugar or sweetener of choice
• 1 cup shredded coconut
• 8 tbsp cocoa
• 1/2 cup coconut oil (melted)

Starting with the: pecans, almond/cashews, in the blender. Chop them us until you have a nice crumbly consistency. Mix all the dry ingredients together. Mix in the melted coconut oil with a fork. Press this mixture in a parchment lined 7X12 pan. Put this in the freezer while you work on the middle layer

For the middle cream layer:

• 2 ripe avocado
• ½ cup coconut oil
• splash of lime (to keep the avocado from browning)
• pinch of salt
• 1 teaspoon vanilla
• 4 Tablespoons coconut sugar
• For classic flavor add 1 teaspoon Maple Syrup. OR
• For Mint flavor add1 teaspoon peppermint extract

Mash it all together and blend with hand mixer or food processor until smooth and creamy. Taste and see if you want to add more mint or syrup. Put this in the freezer while you work on the top layer

For the chocolate layer:

• ½  cup cocoa powder
• ½  cup coconut oil
• 2 Tablespoons agave syrup or maple
• 2 Tablespoons coconut sugar
• 1 teaspoon vanilla
• pinch of salt
• For classic flavor add pinch of both cayenne pepper and chilli powder. OR
• For Mint flavor add ½ teaspoon peppermint extract

Melt everything together in a double boiler on low heat; stir well, until fully blended. The consistence will be like a thin sauce. Pour over the bars, smoothing with a off-set spatula. Return to Freezer.

The finally!  Freeze for one hour, before serving. Score the bars before cutting. Serve chilled. (they melt quickly) 

Thanks Steph for the inspiration to create these yummy treats!

Happy Krafting, Shaz

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Ruby's Dairy & Gluten free Pineapple Square {recipe}

As a kid my mom loved these Pineapple squares from a family restaurant in Cambridge, Ontario, the Knotty Pine. They had a little bakery off the dinning room. I loved going there as a child I always got a treat and Mom bought herself Pineapple squares. Sadly the Pop of the shop Passed away in 2000 and the place of my favorite childhood treats closed.
About 6 years ago I re-created the delicious squares for my mother as a birthday gift. It was a hit she loved the sweet creamy topping, the glossy pineapple filling and crunchy crust! This year I made them for her as a Christmas gift and I made them Dairy and Gluten free! Now that our youngest is dairy and gluten intolerant I'm slowly adapting our favorite family recipes for her. Here for your culinary enjoyment I will share my recipe for Ruby's Dairy and Gluten free Pineapple Squares!
Before you start this recipe you will want to place a full can of coconut milk in the refrigerator over night. This can will need to stand undistributed for 12 hour to allow the coconut water to separate from the coconut cream. {If you are last minute like me: two can for 3 hours in the freezer can do the job}
Crust:

• 6 tbsp Crisco, melted
• 24 Gluten free graham crackers{1-1/2 cups}
• 1/4 cup sugar

1. In a small saucepan or the microwave, melt 6 tablespoons of Crisco.
2. Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
4. Add 1/4 cup of sugar to the graham crackers.
5. Add the melted butter.
6. Stir or blend together with your hands.
7. Press into an 8X8 inch pan
8. Bake for 8 to 10 minutes in a preheated 350 degree F. oven.
9. Put aside to cool at room temperature.

Pineapple Filling.

• 1 can of crushed Pineapple in natural juices {398ml}
• 1 cup of cold water
• 3 tbsp corn starch
• 1/2 tsp ground ginger
• 1 cup white sugar {can be reduced to 1/2 cup}

1. Mix the cold water, corn starch and ginger and set aside.
2. In a small saucepan bring the can of Crushed pineapple and sugar to a slow boil at medium heat.
3. When you have reached a boil add the cornstarch mixture slowly stirring.
4. Turn the heat to a simmer for 5 minutes consonantly stirring.
5. When you see thick large bubbles remove from heat and pour over the crust.
6. Smooth over the crust evenly and refrigerate.

 Whipped coconut topping

• 1 can of  full fat coconut milk
•   4 Tbsp of powdered confectioners sugar

1. Buy a can of full fat coconut milk. Place it in the fridge overnight. 
2. Open the can without shaking it or turning upside down. 
3. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid{the coconut water}. Leave this in the can.
4. Grab a hand beater and whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
5.  Add 4 Tbsp of powdered confectioners sugar to the white stuff and incorporate into the fluff.
6. If our pineapple layer had a glossy sheen and is cool to the touch you may spread your whipped topping over and return to the fridge for an minimal of one hour.  

After your layers have all chilled and married you can enjoy Ruby's Gluten and Dairy free Pineapple Squares!  

Happy Krafting, Shaz

Keep up to date with my shenanigans by following my FACBOOK ... TWITTER and  PINTEREST.

p.s. I {heart} comments!

My Summer 2011 crafts

Hey all you crafty people,
I have been a lazy blogger lately... I have not posted in a month!
But I have bee doing lots of stuff! Mostly activities with our kids.

Like making Waldorf stars.... and looking at the moon.

Get burs in our hair and ... read some books.

Painted this frame a crisp clean white... but I want o antique it with black.

 

Made a "wonder turner" AKA Thaumatrope and went to the framer's market.

I also made Smore POPS and re-invented the sandwich!

Happy Krafting, Shaz

Keep up to date with my crafting by following my FACBOOK ... TWITTER and  PINTEREST.

p.s. I {heart} comments!

Vanilla Cupcakes(Gluten&Dairy-free)

Preheat oven to 350 degrees Celsius.

Ingredients:

2 cup Gluten free flour

(Bob's g-f Biscuit and Baking mix)

1 cup organic cane sugar

1/2 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

**Whisk in a bowl and set aside.**

1 cup warm almond milk

3 large egg whites only

4 tablespoons light olive oil

2 tablespoon pure vanilla extract

1/4 teaspoon vinegar or lemon juice

**using a hand mixer combine in a large bowl.**

1. Whisk the dry ingredients together and set aside.
2. Using a hand mixer combine the wet ingredients in a large bowl.
3. Add the whisked dry ingredients to the large bowl of wet mixture.
4. Beat on a low setting until batter is thick and smooth. (if the batter is too thick add a few tablespoons of almond milk)
5. Scoop batter into lined muffin tray and bake for 10-15 minutes for fluffy sweet Vanilla Gluten & Dairy-free Cupcakes.

Remember to stay safe when using a hot oven. ;)

Happy Easter, Shaz

p.s. I {heart} comments!