Chocolate Pavlova Recipe. Chocolate Pavlova: Preheat your oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the parchment paper. Turn the parchment paper over so the circle is on the reverse side. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites and the cream of tartar on medium speed until you have soft peaks.
Then add the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue is shiny and holds stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your fingers. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth.) Before placing the meringue on your baking sheet, put a dab of the meringue on the underside of each corner of the parchment paper.
The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. Raw Banana Creme Tart. I am a big fan of bananas. They are loaded with potassium, B6 and fiber. They are also extremely portable, as they come with their own carrying case that is very easy to discard (yes, I am referring to the peel). I had a couple of ripe bananas sitting on the counter just begging to be turned into something wonderful. The walnut crust and touch of chocolate are the perfect compliments to the banana infused filling. Banana Cream Tart with Walnut Crust Crust: 1 1/2 C Walnuts1 C Brazil Nuts5 Dates (soaked until soft)2 T Coconut Butter Pulse walnuts and brazil nuts in food processor until coarsely chopped.
Filling: 2 C Cashews (Soaked at least 3 hours)1 C Young Coconut Flesh1/4 C Coconut Water (from fresh coconut)1/4 C Coconut Butter1 t. lemon juice1/4 C Agave (or liquid sweetener of your choice)1 Vanilla Bean, scrape out the insides2 Bananas, sliced, separated Process cashews, young coconut flesh and coconut water in food processor until well blended. Raw Chocolate: 1 C Raw Cacao Butter1 t. Peach Berry Crisp - The Sensitive Pantry - Gluten-free, Egg-free, Dairy-free, & Vegan Recipes. One of the big topics in food blogging today is attribution—recognizing the creator of the original recipe in your post. We honor each other by linking back to the inspirational recipe that spoke to us and said, “Me. Make me. I’m delicious!” I do have some attributions for this recipe but first let’s just acknowledge that a Google search for Peach Berry Crisp yields 80,000 returns. That’s specifically “peach berry crisp”.
Needless to say, crisps are pretty popular. So, who would I say inspired this recipe? My number one attribution: Mother Nature. My number two attribution: Isabel Ely Lord. My number three attribution: Twitter and About.com and Foodgawker and Tastespotting and Google. Before we get to the recipe I’d like to share my thoughts on crisps. I am always inspired by my gluten-free friends because of their creativity and joie de vivre.
Karina of Gluten-free Goddess: Gluten-free Peach Cobbler Iris of The Daily Dietribe: Blueberry Cobbler (sugar free) Preheat the oven to 350 degrees. Cinnamon Roll Muffins. Peanut Butter Cookies (Vegan) No Bake Cookies. My husband grew up on this recipe for No Bake Cookies. It is also a staple at our house for my children. They are quick and easy to make and are great for a quick treat or after school snack. I feel like my kids are getting something somewhat healthy because of the peanut butter and oats. The taste of the chocolate with the peanut butter in these cookies makes them a favorite. No Bake Cookies 1/2 cup butter 3 cups sugar 3 Tbsp. cocoa powder 1/4 tsp. salt 1/2 cup milk Put all of these ingredients in a sauce pan and bring to a boil; boil for 1 minute. 1/2 cup peanut butter (creamy or crunchy, we do creamy) 3 cups quick oats 1 tsp vanilla Mix until combined and drop spoonfuls onto wax paper.
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