Kokomo Parfait
This recipe is a modification of our basic Kokomo Toast recipe. So easy to make and presents well as a dessert or brunch item. It is optimal to refrigerate 1-2 hours before serving for best consistency.
Equipment
- Toaster
Ingredients
- 4 slices whole grain bread we prefer Ezekiel brand Raisin Bread
- 3 TBSP nut butter of choice
- 1/4 cup pure maple syrup
- 1 tsp cinnamon
- 2 cups fresh fruit of choice (i.e. chopped apples, berries) we used sliced strawberries & blueberries
Instructions
- Toast slices of bread, then cut into bite sized squares.
- While toasting bread, stir to combine maple syrup, nut butter and cinnamon in a medium size bowl.
- Gently fold in the cut up pieces of toast and stir until coated.
- In 4-6 parfait glasses or clear dessert bowls, alternately spoon in the toast and fruit, adding additional fruit on top.
- Optimal to refrigerate 1 to 2 hours before serving while bread absorbs the nut butter mixture and softens.
Notes
Beautiful Berry No-Bake Cheesecake
"Wow" your family or guests with this decadent luscious dessert! This beautiful layered cheesecake is easier to prepare than it looks and modifiable with you choice of berries. A silicone mold is recommended to easily pop out the squares, but muffin tin liners may also be used. We used all four sections of the the 1 cup Souper Cube mold and after removing the frozen sections, cut each in half.
Ingredients
- 1/2 cup almonds, raw unsalted (skin on or off)
- 1/4 cup unsweetened coconut flakes
- 1/4 cup Medjool dates (about 4 or 5) pitted
- 3/4 cup cashews, raw unsalted soaked 15 min. in hot water then drained
- 3/4 cup unsweetened almond milk (or non-dairy of your choice)
- 6 TBSP lemon juice, divided 1/4 cup and 2 TBSP
- 7 TBSP pure maple syrup, divided 1/4 cup and 3 TBSP
- 2 cup blueberries or berries of choice
- 1 pinch salt
Instructions
- Start soaking the cashews in hot water. After at least 15 minutes, drain.
- Combine almonds, coconut, dates and 1 Tbsp lemon juice in a food processor until small crumbles. If using the 1 cup Souper Cube silicone mold, press 1/4 of the mixture into each of the 4 sections. Alternatively, press a small amount into the bottom of each muffin liner, about 1/4" to 1/2" thick. This is your first layer.
- Blend cashews (drained) with plant milk, 1/4 cup lemon juice and 1/4 cup maple syrup in a high speed blender until smooth. Reserve and refrigerate roughly 1/3 of this cheesecake mixture for later. Pour the other 2/3 of this mixture in even amounts over your first layer in the molds and place molds in the freezer for at least 1 1/2 hour to set.
- While your second layer is freezing, make your berry compote...
- In a saucepan over medium-high heat, stir berries with 1 TBSP lemon juice, 3 TBSP maple syrup and pinch of salt. You may want to slightly mash larger berries with the back of a fork or potato masher. Continue stirring until mixture thickens, approximately 15 minutes. Then, refrigerate to cool while first two layers continue to freeze.
- When your bottom layers are finally set, begin to make the third layer (leave bottom layers in freezer until you have finished this next step). Divide the berry compote, blending 1/2 cup compote with the reserved cheesecake mixture in blender. Remove molds from freezer and pour this evenly over molds to make your third and final layer. Return molds to the freezer for another 2 hours. Reserve and refrigerate the remaining compote as a topping for serving.
- Once all layers are frozen and set, remove from freezer and immediately remove from silicone mold. Let thaw about 10 minutes before cutting rectangle in half and serving. Optionally, top with a drizzle of reserved berry compote, some fresh berries, coconut flakes, chopped nuts, etc.
Souper Cube Silicone Mold
Layers and Silicone Mold
This Rice Pudding is Healthy for Breakfast or sweet enough for Dessert!
Amazing Instant Pot Rice Pudding WFPBNO
Rice Pudding is my weakness. Well, that and chocolate. When the weather gets cold, there is something about the smell and taste of cinnamon and sweet rice pudding that brings me back to my childhood and makes me feel warm and cozy inside. This comfort food recipe is gluten-free, dairy free, vegan, no refined sugar, and I love it more than the original. To top it off, it is super easy to make. You just dump everything in your Instant Pot and about 30 minutes later, get ready to enjoy!
Equipment
- Instant Pot
Ingredients
- 1 cup Brown Jasmine Rice (Lundberg has a great Organic Brown Jasmine Rice)*
- 1/2 cup Pure Maple Syrup
- 1/4 cup Chopped Dates (about 3 pitted Medjool dates, chopped)
- 4 cups Unsweetened Almond Milk or other plant milk of choice (up to 1/4 cup less for thicker end-result)**
- 1/2 cup Almond Flour **
- 1 tsp Cinnamon Powder
- 1/2 tsp Nutmeg Powder
- 1/4 tsp Cardamom Powder
- 1/4 tsp Clove Powder
- 1 1/2 tsp Vanilla Extract
- raisins, nuts, additional cinnamon optional
Instructions
- Rinse the rice well in a fine mesh colander and drain.
- Add rice and all remaining ingredients to the Instant Pot, stir well and close lid.
- Make sure the vent knob on lid is in the Sealing position.
- Select Porridge mode, High Pressure and increase (+) default cooking time to 22 minutes total.
- After cook time is finished, leave it in "Keep Warm" mode for 10 more minutes.
- After the 10 minutes is over, press Cancel. With an oven mitt on your hand (to prevent steam burns), turn the venting knob from Sealing to Venting to release the steam.
- Once steam has completely released, open Intant Pot and let sit a few minutes ot cool slightly and thicken.
- Enjoy warm or move to smaller container and refrigerate until cold. Mix in raisins and chopped nuts if desired. Top with a light sprinkle of cinnamon or serve as is...it is already well spiced. Pudding will thicken considerably once cold.
Notes
*I have tried making this with regular brown rice as well as a 4 grain cereal with oat groats. While those turned out a little chewy but okay, the Brown Jasmine Rice yields a far superior result with regards to texture and taste. White rice would probably work (less cook time?), but I prefer to stick to brown rice for nutrition. **To make this nut free, use your non-dairy plant milk of choice and try oat flour in place of almond flour for thickening. I haven’t tried it, but believe it may work with some minor adjustments in quantity. Let us know if you try it! Don’t have oat flour? Just blend old fashioned oats in your high-speed blender until you have a fine flour.
11
Amazing Instant Pot Rice Pudding WFPBNO
Rice Pudding is my weakness. Well, that and chocolate. When the weather gets cold, there is something about the smell and taste of cinnamon and sweet rice pudding that brings me back to my childhood and makes me feel warm and cozy inside. This comfort food recipe is gluten-free, dairy free, vegan, no refined sugar, and I love it more than the original. To top it off, it is super easy to make. You just dump everything in your Instant Pot and about 30 minutes later, get ready to enjoy!
Equipment
- Instant Pot
Ingredients
- 1 cup Brown Jasmine Rice (Lundberg has a great Organic Brown Jasmine Rice)*
- 1/2 cup Pure Maple Syrup
- 1/4 cup Chopped Dates (about 3 pitted Medjool dates, chopped)
- 4 cups Unsweetened Almond Milk or other plant milk of choice (up to 1/4 cup less for thicker end-result)**
- 1/2 cup Almond Flour **
- 1 tsp Cinnamon Powder
- 1/2 tsp Nutmeg Powder
- 1/4 tsp Cardamom Powder
- 1/4 tsp Clove Powder
- 1 1/2 tsp Vanilla Extract
- raisins, nuts, additional cinnamon optional
Instructions
- Rinse the rice well in a fine mesh colander and drain.
- Add rice and all remaining ingredients to the Instant Pot, stir well and close lid.
- Make sure the vent knob on lid is in the Sealing position.
- Select Porridge mode, High Pressure and increase (+) default cooking time to 22 minutes total.
- After cook time is finished, leave it in "Keep Warm" mode for 10 more minutes.
- After the 10 minutes is over, press Cancel. With an oven mitt on your hand (to prevent steam burns), turn the venting knob from Sealing to Venting to release the steam.
- Once steam has completely released, open Intant Pot and let sit a few minutes ot cool slightly and thicken.
- Enjoy warm or move to smaller container and refrigerate until cold. Mix in raisins and chopped nuts if desired. Top with a light sprinkle of cinnamon or serve as is...it is already well spiced. Pudding will thicken considerably once cold.
Notes
*I have tried making this with regular brown rice as well as a 4 grain cereal with oat groats. While those turned out a little chewy but okay, the Brown Jasmine Rice yields a far superior result with regards to texture and taste. White rice would probably work (less cook time?), but I prefer to stick to brown rice for nutrition. **To make this nut free, use your non-dairy plant milk of choice and try oat flour in place of almond flour for thickening. I haven’t tried it, but believe it may work with some minor adjustments in quantity. Let us know if you try it! Don’t have oat flour? Just blend old fashioned oats in your high-speed blender until you have a fine flour.
Kokomo Parfait
This recipe is a modification of our basic Kokomo Toast recipe. So easy to make and presents well as a dessert or brunch item. It is optimal to refrigerate 1-2 hours before serving for best consistency.
Equipment
- Toaster
Ingredients
- 4 slices whole grain bread we prefer Ezekiel brand Raisin Bread
- 3 TBSP nut butter of choice
- 1/4 cup pure maple syrup
- 1 tsp cinnamon
- 2 cups fresh fruit of choice (i.e. chopped apples, berries) we used sliced strawberries & blueberries
Instructions
- Toast slices of bread, then cut into bite sized squares.
- While toasting bread, stir to combine maple syrup, nut butter and cinnamon in a medium size bowl.
- Gently fold in the cut up pieces of toast and stir until coated.
- In 4-6 parfait glasses or clear dessert bowls, alternately spoon in the toast and fruit, adding additional fruit on top.
- Optimal to refrigerate 1 to 2 hours before serving while bread absorbs the nut butter mixture and softens.
Notes
Granola - Oil Free!
This low fat version has no added oil and the nuts may be omitted as well. Let me know in the comments below if you tried this. I don't make it often, but I love that I can make my own granola so easily.
Equipment
- Blender or food processor
Ingredients
- 4 cups rolled oats not steel cut or instant
- 3/4 cup fruit juice orange, apple or pineapple
- 3/4 cup pure maple syrup
- 2 Tbsp vanilla
- 4 dates, pits removed medjool are very sweet
- 1/2 cup slivered almonds
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries or raisins
Instructions
- Place oats in a large bowl
- Blend fruit juice, maple syrup, vanilla and dates in a blender or food processor
- Pour over oats, add nuts if using. Mix well
- Spread mixture evenly on a large, prepared baking sheet
- Bake at 250 degrees for 2 1/2 hours, stirring once or twice
- Watch carefully as this mixture will turn a light brown color. Remove and cool completely
- Add dried fruit and store in an airtight container for up to 2 weeks, or freeze
Video
Yogurt and Fruit Parfait
Ingredients
- 2 containers non-dairy yogurt of choice
- 2 cups granola or cereal of choice
- 2 cups fruit of choice cut into pieces
- 1 kiwi optional
Instructions
- In a pretty glass or small wine glass, layer the yogurt, granola and fruit. Serve and enjoy.