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Paleo Lemon Sponge Custard

Paleo Lemon Sponge Custard

This old-timey dessert is one I modified from my dog-eared 1979 edition of Joy of Cooking, given to me when I was an undergraduate in nutrition at the University of Vermont. There were no cookbooks then specific to particular diets – except Diet For A Small Planet, and a few other vegetarian titles (yep, had those too). But this encyclopedic tome has served me across the decades to dig up amazing and obscure recipes, some to modify, and others fabulous just as they were back then.

When my son had wisdom teeth removed, I had to find ways to give a high calorie, high nourishment, pureed or soft diet. No sucking on straws allowed, no chewing, nothing too hot or cold. And nothing with gluten, casein, whey, tree nuts (except almond), peanut, soy, legumes (except lentils), cane sugar, coconut sugar, or maple sugar – all foods that trigger reactions in his case. Here is one that became a home run.

Paleo Lemon Sponge Custard
Print Recipe
Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7" oven proof dish and fill to ~2" depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.
Servings
4-6
Servings
4-6
Paleo Lemon Sponge Custard
Print Recipe
Happy balance of bright lemon and sweet honey. Use oven proof glass or ceramic ramekins for baking the custard. Use 1.5 cup capacity ramekins for four servings or 1 cup capacity for six servings. You can also use a single 7" oven proof dish and fill to ~2" depth. Grease these with butter, ghee or coconut oil ahead of time and place in refrigerator, so they are chilled when you fill them for baking.
Servings
4-6
Servings
4-6
Ingredients
Servings:
Instructions
  1. Preheat oven to 350. Grease ramekins on bottoms and sides. Place in refrigerator until ready to fill.
  2. Cream honey, butter (or ghee or coconut oil) and lemon rind to smooth consistency.
  3. Separate the eggs, and set whites aside in small mixing bowl with tall sides. Add yolks and stevia to the honey mixture and beat well.
  4. Stir in GF flour, and blend well; then stir in lemon juice, blend again; then add coconut milk and stir to evenly mixed.
  5. Beat the egg whites to stiff peaks in the bowl you've set aside. Fold them gently into the honey mixture until blended but still puffy.
  6. Pour the custard mixture into ramekins, to 2/3 full. Place all in a large baking pan or dish. Add ~1/2 to 1" hot tap water to the baking pan (not in the custard ramekins) and bake x 40-45 minutes.
  7. When done, custards will be browned slightly more at edges than centers. Enjoy warm or cold. Delicious with cherry-raspberry sauce, link below.
Recipe Notes

Try this with my Bing Cherry Raspberry Sauce.

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Gluten Free Sweet Potato Chocolate Chip Brownies

Gluten Free Sweet Potato Chocolate Chip Brownies

Brownies are easily made gluten free, whether you’re using a baking mix or your own flour blend from scratch (for a pure deep chocolate, pure scratch recipe, see Rebecca Reilly’s book Gluten Free Baking). This version uses a pre-blended gluten free baking mix (not a brownie mix), and gets its sweet from a change-up in the sugars: Instead of 1-2 cups of refined white sugar, here I let coconut sugar, raw honey and molasses do the trick, with help from cooked sweet potato. Tastes yummy, lowers the glycemic index, and throws in a few extra minerals and vitamins. Use leftover baked sweet potatoes or mash; canned pumpkin works well in place of sweet potato too.

We often use Pamela’s Gluten Free Baking Mix in my house for recipes like this – the caveat is that it contains buttermilk and is not casein or dairy free. Dairy free option: Lose the butter, and use only coconut oil, ghee, or a mix of these (ghee contains no whey or casein). You’ll also need a different gluten free baking mix like Bob’s Red Mill. Mixes like this are convenient because they pre-blend the gluten free flours that work best in baked goods, and  they include gluten free baking powder, salt, and other usual dry ingredients that baked goods need.

 

Gluten Free Sweet Potato Chocolate Chip Brownies
Print Recipe
Dark, moist, yummy, less sugar, and more nutrients than standard brownie recipes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Gluten Free Sweet Potato Chocolate Chip Brownies
Print Recipe
Dark, moist, yummy, less sugar, and more nutrients than standard brownie recipes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees; prepare an 8 x 8 or 9 x 9 inch baking pan by greasing lightly with butter or ghee. Dust with rice flour or any gluten free flour then line with baking parchment.
  2. Cream butter with coconut oil and sugar, blend on medium-high til smooth.
  3. Add stevia drops and honey, blend on high speed until smooth.
  4. Add egg and vanilla; blend again until smooth.
  5. Add canned pumpkin or sweet potato, blend slower speed til smooth.
  6. Stir in cocoa powder and blend til smooth. Then add the GF flour or baking mix blend. Still til evenly blended, then add nuts and chocolate chips; stir again to evenly distribute these.
  7. Spoon into your baking pan, pre-treated per step 1 above.
  8. Bake 25-30 minutes and test for doneness with a knife. It should come out clean. If not continue in five minute increments til done. Note that melted chocolate chips will show on the knife too, so look for batter that is done but not dry.
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Pumpkin Pancakes – An Easy Grain-Free Hot Breakfast

Pumpkin Pancakes – An Easy Grain-Free Hot Breakfast

Pumpkin Pancakes - An Easy, Grain-Free Hot Breakfast
Print Recipe
This is one of Diane Sanfilippo's recipes from her book Practical Paleo. For me, a couple adjustments improved the texture and flavor and got them disappearing more quickly in my house - so, here's my version below. Find more around the web, experiment with your own additions. These are easy, fast, and a strong starter for breakfast that gives protein, nutrient-rich carbs, and healthy fats.
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Pumpkin Pancakes - An Easy, Grain-Free Hot Breakfast
Print Recipe
This is one of Diane Sanfilippo's recipes from her book Practical Paleo. For me, a couple adjustments improved the texture and flavor and got them disappearing more quickly in my house - so, here's my version below. Find more around the web, experiment with your own additions. These are easy, fast, and a strong starter for breakfast that gives protein, nutrient-rich carbs, and healthy fats.
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Servings Prep Time
3-4 kids 15 minutes
Cook Time
4-6 minutes
Ingredients
Servings: kids
Instructions
  1. Separate the yolks from the whites of your eggs. Beat the whites until they form soft peaks. Set aside.
  2. Whisk the yolks, canned pumpkin, vanilla, and maple syrup together.
  3. Blend the almond meal, pumpkin pie spice, cinnamon, baking soda, and salt together, then sift them into the wet ingredients. Stir until you have an evenly combined batter.
  4. Gently fold beaten egg whites into the batter with a rubber spatula. Don't over mix. Once blended, drop onto heated skillet greased with ghee or coconut oil. If either of these are allergenic, use organic canola oil or safflower oil.
  5. Serve with a dusting of cinnamon, a drizzle of honey or extra maple syrup, crumbled macadamia nuts, and a pat of ghee or butter. Yum!
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Family Tradition Gluten Free Crusty Popovers

Family Tradition Gluten Free Crusty Popovers

My mother in law had a tradition of making these on Christmas morning. They’d go in the oven before gifts were opened, and provided an impossible to resist break in the action by baking in no time. They were so buttery and delicious, I decided to keep this tradition going. We are gluten free now going on 17 years, and found what we needed courtesy of Mary Capone, out of her book The Gluten-Free Italian Cookbook. Enjoy immediately from the oven with butter, ghee, fruit spread, nut butter, chunks of dark chocolate, or whatever is special for a holiday treat at your house.

Popover on plate

Gluten Free Crusty Popovers
Print Recipe
Hot, warm, delicious and assembled in a snap! See Mary Capone's Gluten Free Italian Cooking for more great recipes like this one.
Servings Prep Time
12 popovers 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 popovers 15 minutes
Cook Time
25 minutes
Gluten Free Crusty Popovers
Print Recipe
Hot, warm, delicious and assembled in a snap! See Mary Capone's Gluten Free Italian Cooking for more great recipes like this one.
Servings Prep Time
12 popovers 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 popovers 15 minutes
Cook Time
25 minutes
Ingredients
Servings: popovers
Instructions
  1. Preheat Oven to 425 degrees.
  2. Preheat a 12-cup muffin tin for 5 minutes. This is a very important step for popovers. A warm muffin tin helps the batter rise. Let the tin stay in the oven until you are ready to pour in the batter.
  3. In a blender or mixer, blend eggs and milk. Pulse just until blended. Then add the tapioca flour, white rice flour and salt. Pulse until combined.
  4. Remove your baking tin from oven (remember, it will be hot). Lightly grease with high heat organic safflower or coconut oil. Pour in the batter, filling each cup 3/4 full. If you have extra batter, use a second tin and fill any empty muffin cups with water to ensure even baking.
  5. Bake 25-30 minutes, or until popvers are puffed high and a rich, golden brown. For the puffiest popovers, avoid opening the oven door before 25 minutes.
  6. Serve immediately with butter, ghee, chocolate, nut butter or fruit spread.
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Dairy Free, Soy Free Egg Nog: Allergen Free Holiday Tradition

Dairy Free, Soy Free Egg Nog: Allergen Free Holiday Tradition

In the 1990s when my son was little, I made my own dairy-free egg nog so he could enjoy this important holiday treat like anyone else. A non-dairy nog was not sold in stores at the time. Ingredients were limited, and the Paleo and coconut craze had not yet hit. Though we avoided soy as a rule, I made an exception at holiday time to make this nog work, and had some DPP-IV enzymes to help him digest the soy. My Holy Grail was making batches of this for big gatherings, and have nobody blink. I didn’t want anyone to be able to tell the difference between what I made, and traditional nog made with cream.

Now, of course, we’re all over the coconut milk and don’t use soy anymore. And you can buy egg nog made with all sorts of milk substitutes, at just about any supermarket. Some have corn syrup, gooey gums, and starchy thickeners (no thanks). Some are organic and made with cream and cane sugar (better!). But if you really want a nourishing, delicious nog, make it yourself – it’s a bit of a project, but it’s fun. If you’re lucky enough to have fresh full fat raw milk and cream on hand, and it is not an allergen, enjoy that for sure. For this big punchbowl batch, I use sugar and raw eggs. If you would like a less sugary, more Paleo version, click here; for a cooked version, click here.

Make Dairy Free, Soy Free Egg Nog
Print Recipe
Servings Prep Time
12 people 5 hours
Passive Time
4 hours
Servings Prep Time
12 people 5 hours
Passive Time
4 hours
Make Dairy Free, Soy Free Egg Nog
Print Recipe
Servings Prep Time
12 people 5 hours
Passive Time
4 hours
Servings Prep Time
12 people 5 hours
Passive Time
4 hours
Ingredients
Servings: people
Instructions
  1. Get your milks are ready to go: Open the coconut milk cans and mix the milk thoroughly so there are not solid chunks of fat in it. Blend evenly with the almond milk with a blender or mixer. Place all the blended milks in a pitcher in refrigerator.
  2. Separate the yolks, setting the whites in refrigerator. Beat yolks until light in color. Mix the sugars together, and then slowly beat these into the egg yolks, followed by the vanilla flavoring.
  3. (Parents, if you're interested in jacking this recipe up, this is where you add the booze: 2 cups of dark rum, brandy, bourbon, or rye. Slowly drizzle your chosen vice in while continuing to beat the eggs.)
  4. At this point, alcohol or no, cover the nog tightly with plastic wrap and refrigerate. Let stand for an hour so it won't taste overly "eggy".
  5. Once it has sat and chilled for an hour, remove it from fridge and slowly beat in the milks. Refrigerate again for three hours, tightly covered.
  6. When ready to serve, beat the egg whites you set aside earlier until stiff but not dry. Fold these lightly into your other ingredients. Serve sprinkled with freshly grated nutmeg and a dash of pumpkin spice.
  7. For an extra decadent treat (yes, more sugar here), float a pint of non-dairy So Delicious Coconut Milk Frozen Desserts in the punch bowl.
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