Tag Archives: gluten free desserts

Summer has come to an end but the markets are still plentiful with ripe peaches, apricots and plums that make healthy and delicious low-calorie gluten-free and vegan desserts. This Poached Seasonal Fruit recipe is my swan song to all the juicy ripe stone fruits I have devoured during the past three months.  Poached fruit is a colorful celebration of seasonal sweetness, and this elegant yet simple dessert guarantees rave reviews from family and friends. Serve it this weekend as a light gluten-free and vegan dessert for dinner or brunch. You'll be wishing you made more because you will craving leftovers! It is delicious alone or topped with Coconut Bliss ice cream, vanilla yogurt and of course,  Hail Merry Blonde Macaroons and Vanilla Maple Almonds. Feed Your Body Royally- stone fruits are full of sweet flavor, antioxidants, vitamins, minerals and fiber. Plus, the organic coconut oil in the macaroons helps the body absorb and utilize the fat-soluble vitamins and antioxidants so you feel great!

Serves 4

8 fresh apricots, small peaches or nectarines, halved

1 cup water

1 cup sweet white wine

1/2 cup sugar (or favorite sweetener)

1 vanilla bean, split

2 tablespoons Grand Mariner or brandy

1 tablespoon chopped crystallized ginger

2 Hail Merry Blonde macaroons, crumbled

2 cups vanilla yogurt

1. Combine water, wine, sugar and vanilla in a large skillet over medium high heat. Bring to a boil, reduce heat, and then stir at a simmer until sugar has dissolved, about 5 minutes.

1. Add fruit, pith side down, and allow syrup to return to a simmer, then reduce heat to a very gentle simmer. Cook 4 minutes and then carefully turn fruit over. Cook another minute or until fruit is tender. Remove fruit with a slotted spoon to a serving dish.

1. Boil syrup for 5 minutes until thick. Cool for 2 minutes and then add Grand Mariner. Pour syrup over apricots.

1. Sprinkle poached fruit with ginger and crumbled macaroons. Serve with vanilla yogurt (and of course, more cookies).

Variation

Use 12 fresh plums, halved. Change syrup to the following:

1 1/2 cups water

1 cup port

1/2 cup sugar

1/2 vanilla bean, split

2 cardamom pods

2 tablespoons brandy

Light up the party with Hail Merry's raw, vegan and gluten-free Summer Berry Trifle this 4th of July. It is the lazy foodie's summer answer to "What can I make that is exciting, red, white and blue and will have everyone asking- This is fabulous, what is it?". Raw, vegan and gluten-free does not have to be complicated to be delicious and this Raw Berry Trifle is proof. Start by blending a basic vanilla cashew cream and adding some fresh lemon zest and Grand Marnier for flavor  (it is our nation's birthday celebration!).  Then layer it in a decorate bowl with Hail Merry Macaroons made from organic virgin coconut oil. You can choose between Blonde or Chocolate or alternate layers. Add some summer fruit (peaches work too) and mint garnish and you have a rawking masterpiece that satisfies the sweet tooth but feeds your body royally without refined sugars. Enjoy the beautiful dairy-free marriage of antioxidant and fiber rich berries, energizing coconut oil, heart healthy cashews, and mineral rich maple syrup. Happy Fourth of July!

1 1/2 cups Vanilla Cream (see recipe below)

1 teaspoon grated fresh lemon zest

5 ounces plain vegan yogurt (such as coconut or soy)

2 cups fresh sliced organic strawberries

1 tablespoon Grand Marnier or favorite sweetener (such as palm sugar, agave)

1 teaspoon chopped fresh mint leaves

1 cup fresh organic blueberries

2 3.5 oz  bags Hail Merry Macaroons (Blonde, Chocolate, or mixed)

mint leaves for garnish

1. Make Vanilla Cream recipe below and fold in lemon zest and yogurt until blended and smooth. Set aside.

2. In medium bowl, toss sliced strawberries with Grand Marnier and chopped mint leaves.

3.  In a 2 quart glass serving bowl, press 6 macaroons to form bottom cake layer. Top with a third of the vanilla cream mixture and a third of the berries. Repeat layers once. Top with remaining macaroons, cream and berries. Garnish with mint.

4. Serve immediately or chill until needed. Yields 4-6 servings.

Basic Raw & Vegan Vanilla Cream (adapted from Judith Wignall’s Going Raw, Quarry Books 2011)

1 ½ cups cashews, soaked 2 hours

1/3 cup organic virgin coconut oil, warmed to liquid

1/3 cup water

1/4 cup organic maple syrup

1/2 vanilla bean, scraped or 1 teaspoon vanilla extract

1 tablespoon Grand Marnier or fresh lemon juice

1. Place the cashews, coconut oil, water, maple syrup, vanilla bean and flavoring into a high-powered blender and process until very smooth. Use as needed.