Friday, November 28, 2008

GF/CF/SF/ Whipped Cream

Another recipe great recipe find, that I must save!

Dairy-Free, Soy-Free, Gluten-Free Whipped
Cream by Christel King, winner of the Harris Whole Health Healthy
Recipe Contest Last Month, reprint permission of Harris Whole Health
> Many of you may know Christel King from
GFCFRecipes. com fame. Thank you Christel for your creation!
> This could easily be gfcfsf whipped cream,
cream cheese spread, oreo middle, homemade candy bar cream, cream
pie filler, vanilla ice cream, etc (note: generally, whipped cream
doesn't fall into anyone's idea of healthy food. (But) it is very
challenging to find gluten, dairy and soy free alternatives for
cream. Technically, the recipe fits the guidelines because it IS
largely fruit based, it is very low in sugar and has no hydrogenated
fats. That being said, it is very high in fat and calories and
should of course be used sparingly!!! )
> Ingredients:
> *3- 8oz cans of coconut milk (2 chilled,
one not)
> *1 teaspoon Authentic Foods Vanilla Powder
> *2 teaspoons Frontier Vanilla Flavoring
(alcohol free version)
> *1 teaspoon sugar
> Directions:
> In a large bowl empty the NON chilled can,
then open the 2 chilled removing ONLY the white solid matter into
the bowl. Add in the sugar, vanilla flavoring, and vanilla powder.
Whip for 3 min.
> Variations:
> For whipped cream- you have it made now!!
> For vanilla ice cream- simply freeze
> For cream cheese- let it ferment in the
fridge for 3 days
> For an oreo center- for the outsides of
oreo mix up Miss Roben's graham cracker mix, Melt one bag of Enjoy
Life Foods chocolate chips mix together, add in 1/3 cup coconut
flour. Press out on cookie sheets BETWEEN 2 waxed paper sheets,
slightly freeze, and then cut out with glass cups. On another cookie
sheet also with wax paper lining the BOTTOM only, lay out the above
whipped cream recipe. Slightly freeze and cut out with smaller
glass. Layer chocolate layer, vanilla layer, chocolate layer and
freeze- you have gaffs Oreos, you can also bake instead of freeze
the chocolate layers at 350 degrees for 10 min watching them
closely, this makes them more crisp verses no bake style.
> For a Pie filler- boil 2 cups of fruit per
pie you are making, add in 2 teaspoons corn starch, mixed with 4
teaspoons water to thicken. Add in 2 cups of the above whipped cream
for a 1:1 ratio blend and fill prepared pie crust (use Miss Roben's
corn free Pie Crust Mix or Mock Graham cracker mix). Refrigerate to
> For an Oreo pie- do the Oreo chocolate
recipe with 1/2 the bag of chocolate chips, line pie pan with crust,
melt other 1/2 bag of choc chips to coat the pressed pie crust.
Pour in Organ whipped chocolate moose as directed on pouch. Layer
whipped topping above on, and sprinkle lightly on top with authentic
foods vanilla powder to look baked.
> Use on granola, on fruit bowls etc.
> For candy bar- blend Miss Roben's Mock
Graham cracker mix and 1/2 of whipped cream. With 1/2 this mix blend
in 1/2 the bag of chocolate chips (melted) with it, and other 1/2
bag of choc chips as normal. Form both mixes into strips and bake at
350 degrees for 10 min. Melt the other 1/2 of a bag of gfcfsf
chocolate chips. Place a chocolate graham on bottom layer, whipped
cream in the middle, vanilla graham on top and dip in the melted
chocolate. Sprinkle sliced almond and shredded coconut on top and
refrigerate and enjoy when solid.