Patriotic Cookie Dough, Fruit, & Cream Parfait – My 100th Recipe!!

It is not just a normal Fiesta Friday for this girl! Do you know why? This yummy patriotic treat I am bringing is my 100th recipe on my blog! 100 recipes!! I have cooked 100 different things, making many of them up in my head. Me! The girl who just began cooking a little over 5 months ago! 100 recipes! The girl that would have rather cleaned someone else’s toilet without gloves than be in the kitchen! 🙂 Did I mention 100 recipes!? 😉

As I was thinking about what I wanted to do to make my 100th recipe post extra special, I quickly thought of my dear friend Susan…this woman has prayed for me in my adventures, she has encouraged me, she has taught me, she has inspired me, she has helped me to believe in myself, and she is the main person who talked me into starting this blog! 🙂 She has been there since the ugly beginning! 🙂 So, I thought it would be fun for you to hear from her! As you can tell, I just love this woman!

Without further ado, here is my dear friend Susan….

When Lori asked me to do her 100th recipe blog post, I was so pleased to be able to give her a big “shout out!” in this way. Her Chocolate Orange Muffins are to die for! Loved her Strawberry Pie and want to try the Raspberry one too. She has a salad for Kale and Sweet Potatoes that is so yummy, I could go on and on. I am looking forward to trying out her Lemon Almond Mousse and eggs in every way imaginable. You get the picture. She is an amazing cook and I always look forward to her stories behind the food. She makes me smile!

At I write this, I do not know what the 100th recipe will be, but we can count on it being beautiful and creative. I have known Lori less than a year, yet she is one of those friends I can say I was waiting to meet. I love the way she has embraced her culinary life and it is a privilege to have been at the beginning of this adventure with her. I am so happy to be able to share a little more of her food story with you, and she will be doing the actual recipe!

It was a cold and stormy night……..Well, actually a January night without the storm. I was hosting a small dinner for a few ladies at my house and “you know who” was there. The menu to prepare was sautéed shrimp over rice pilaf and green salad with homemade honey mustard dressing. Strangely enough I don’t remember the rest, but it could be because the shrimp was so amazing I have forgotten everything else. I was running behind in getting things together, so I needed an extra set of hands. This is where “you know who” comes in. I think she did politely offer to help, and I asked her to cut me up some onion for the shrimp. This is where I started to catch on about the “I don’t do onions”, and “actually I don’t do kitchen.”

At this juncture Lori was wondering why she had even come, let alone asked to participate in a meal preparation. Being the “bossy” older woman….did I mention Lori is about the age of my daughter? Anyway, as I looked at Lori’s wide eyes at the mention of cutting the onion they conveyed an unspoken horror of knives and that she may be going to sacrifice not only her fingers, but her eye makeup which she was sure would be running off with the bucket of tears she was going to cry over that onion. Since I can no longer stand the sight of blood I gave her a quick lesson on how to hold the knife safely and how to position the onion with her fingertips and chop away. All went famously well and not one tear was shed! I believe we then went on to the 411 of garlic peeling and mincing.

I was encouraged with her enthusiasm and pluck! I really did not know she was tackling mammoth tasks for the first time, or not having done it much. I just kept telling her she could do whatever the moment required and she courageously and perfectly did what was before her, but this is the kind of woman she is. Willing to be willing! Can you tell I am just a wee bit proud of her? Not only did she go out of her comfort zone, but she helped to make a fantastic meal and lived to go on to be a creative foodie!

If you have not read her blog story, take the time to do it. It is funny, smart, inspiring and makes you want to keep coming back to see what she is up to. I love this girl and I am so thankful she is my Pastor’s wife, too! Not only does she bless others with her creativity, but humbly gives credit to Jesus for it all.

Bon Appetit!

__________

That night that Susan described was the beginning of the end of me no longer cooking. When I look back I am still shocked sometimes at where God has brought me. Never, ever would I have thought I would love to cook…that it would actually become my hobby!

Thank you dear Susan for being a part of my 100th recipe post! So special!

Fiesta Friday AND cooking my 100th recipe? Yep! A celebration worthy of something sweet and delicious! And since it is the 4th of July here in the United States, this deliciousness had to include some red, white, and blue! 🙂

I made a rich shortbread cookie dough…yum, yum, yum!!! Add some cherries, blueberries, and homemade whipped cream and you have a creative, patriotic, and delicious dessert! I absolutely loved it!! And hubby really enjoyed it too!

Patriotic Cookie Dough, Fruit, & Cream Parfait


*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup butter
  • 1 cup honey + about 4 tbsp for cream
  • 3-4 tsp pure vanilla extract
  • 1 can refrigerated coconut milk, thick stuff only
  • Strawberry Cherries
  • Blueberries

Directions:

  • Combine the almond flour and coconut flour in a large mixing bowl.
  • In another mixing bowl combine the butter, 1 cup of honey, and 2 tsp of vanilla. Use a hand mixer to blend these together thoroughly.
  • Now combine the wet and dry ingredients together, again using the hand mixer.
  • Set aside, and wash and cut up the cherries and blueberries.
  • To make the whipped cream, combine the thick part of the coconut milk, 1-2 tsp of vanilla, and about 4 tbsp of honey. Use the hand mixer to blend well.
  • Now it is time to make your layers. Find a fun glass you would like to use.
  • For the first layer, take some of the dough and mix some of the cherries in it, making sure the cherries are visible on the outside. Place that in the bottom of the cup.
  • Now put a layer of the cream.
  • The next layer is taking the dough and mixing it with some of the blueberries. Place it in the glass.
  • Pour some more cream on top.
  • Add another layer of dough mixed with the cherries.
  • Then a final layer of cream with a few blueberries on top.

(Depending on the size and shape of the glass, you may have more layers than this. Just experiment and have fun!)

I love Fiesta Friday! Please come join us…it is sooo much fun! A big thanks, as always, to Angie at The Novice Gardener and our co-hosts this week: Margy at La Petite Casserole and Sylvia at Super Foodista! You are appreciated!

To those of you celebrating this day, Happy 4th of July!

fiesta-friday-badge-button-i-party

 

Lori9

Poached Peaches with Cinnamon Vanilla Cream

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Poached eggs? Yep, I’ve heard of them. Poached fruit?! No….never!

I have never, ever heard of such a thing until some of you introduced me to it. And, as often is the case, I was too curious not to try it out for myself. Though I didn’t fully realize this until I spotted some peaches in my parent’s refrigerator. 🙂

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My mom was my sous chef and helped with the chopping….thanks mom! She also had to taste a bite or two of the peaches….you know, to make sure they tasted good and all. 😉

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What did I think? It was pretty good….my mom and i liked it. Poached fruit is definitely different than non-poached fruit. Hahaha….of course it would be, but I didn’t anticipate the difference in taste.

The cream added so much to the peaches….lovely combination! Here are some pictures of my mom and nephew drinking up what was left in the bowls. 🙂

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The funniest part? My dad took one bite and spit it back into the bowl!! I don’t think poached fruit is up his alley. The even funnier part is the conversation that followed, because I didn’t realize he spit it back into the bowl.

Me: Let’s give this to your dad to try.

My Nephew (Whispering, crinkling his nose, and saying something like: ) But Pops spit back into his bowl..we shouldn’t give it to dad.

Needless to say, I was kind to my brother and didn’t make him eat it. 😀

Have you all poached fruit before? What sorts have you poached? How do you like it?

Poach peaches with cinnamon vanilla cream

  • Servings: 3-4 people
  • Print

*Created by Lori at Creating Beauty in the Kitchen

Ingredients for Peaches:

  • 3 peaches
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/3 cup honey
  • 2 cups water

Ingredients for Cream:

  • 1 can refrigerated coconut milk…the thick part
  • Cinnamon
  • Vanilla
  • Honey

Directions for Peaches:

  • Wash and slice the peaches.
  • In a large saucepan, boil the honey, vanilla, cinnamon, and water.
  • Turn the temperature down and let simmer for about 5 minutes.
  • Add the fruit and let simmer for at least 10 minutes.
  • Take out of the pot and peel off the skins.
  • When soft enough, put in serving bowls with some of the liquid.

Directions for Cream:

  • Combine all ingredients, whisking together.
  • Pour over the peaches.

Lori9

Cherry Vanilla Pudding Pops

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What was something fun that I could make for my niece and nephew in the midst of a really hot summer? Why, pudding pops of course! I say that as though I had actually made some before…. 🙂

Adding the cherries was a last minute decision, and I am so glad I did! Absolutely delicious!! Perfect compliment to the vanilla!

I am not sure who loved them more….the kids or me! The three of us finished them all off in one morning (yes, I did say morning)…to our credit though, they were quite small! 😉

So, since we loved them oh so much, I had a feeling that you fellow party goers would too. Enjoy these cool treats Fiesta Friday friends! See you at Angie’s place!

Angie, as always, thank you! And to you Julianna and Elaine….excited you are co-hosting this week! Let the party begin! 🙂

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Cherry Vanilla Pudding Pops

*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

  • 1 can of thickened, refrigerated coconut milk
  • Honey (to taste)
  • Pure vanilla extract (to taste)
  • Fresh Cherries

Directions:

  • Make pudding by combing coconut milk, honey, and vanilla. Combine with hand mixer. If it is not thick enough yet, put in freezer or refrigerator for a while.
  • Meanwhile, wash and chop your cherries into small pieces.
  • Then, when it is ready, pour the pudding a little at a time into little cups or a mold, layering with some cherries, then more pudding, then more cherries, etc.
  • I had to put the pops in the freezer for about an hour before I could put the sticks in. Once the sticks are placed in the middle of each pop, let freeze over night.

Come join the party!

Lori9

Special Raspberry Pie for Dad

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Its not every year that we get to celebrate Father’s Day with my dad, so it is special whenever we can!

Some things I enjoy about my dad…

  • His giving heart
  • The way he welcomes even strangers into his home
  • His excitability
  • His contagious laugh
  • His sense of humor

I love you Dad!

Here is a picture that was just taken of my dad, brother, and I…

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I really wanted to make my dad a rhubarb pie…his favorite! But, we couldn’t find any rhubarb that looked good, so we went with the next best thing for him…raspberries! Never having made a raspberry one before proved interesting crazy, as usual. 🙂 (That’s for another post though. 😉 )

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And look at all my little helpers! My hubby, brother, my mom, my niece, my nephew…all pitched in to make dad one of his favorite pies with help forming the crust, stirring, and extra trips to the store! This was a group effort from dad’s wifey, kids, and grandkids! 🙂

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Okay, so how did everyone like it?

Well, when I asked my nephew if he thought it was good he said, “Its not just good, its great! Its the best pie I have ever had!” Followed by me asking, “Are you just saying that because I am Aunt Lori?” But he assured me it really was that great! 🙂

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And the man of the day? Dad thought it was very good! Mom did too! Yay! Image

Honestly, as I write, my nephew and I are thinking about splitting another piece…. 😉

Here is the recipe I came up with…

Raspberry pie

*Created by Lori at Creating Beauty in the Kitchen 

Ingredients for Crust:

  • 2 cups almond flour
  • 1 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp pure vanilla extract
  • 1 1/2 to 2 cups honey
  • 1/2 cup butter, softened
  • 2 eggs

Ingredients for Pie Filling:

  • 7 containers of raspberries
  • 2 cups honey
  • 3 tbs tapioca flour
  • 1/4 cup butter, softened

Directions for Crust:

  • Preheat the oven to 400 degrees.
  • Combine all the dry ingredients in one bowl, and the wet ingredients in another.
  • Once they are mixed well combine them together.
  • Put in greased pie pan and cook 15-20 minutes. (You may need to cover the edges with foil so they do not burn.)
  • Take out of the oven and let cool.

Directions for Pie Filling:

  • Wash 3 containers of raspberries and set them aside.
  • Wash the other 4 containers of raspberries and put them in a medium saucepan over medium heat. Add the honey and butter until they are melted and combined.
  • Then add the tapioca flour, turning up the heat a bit, until the sauce thickens and becomes a bit jelly like.
  • Take it off the burner, and let cool.
  • When the crust has cooled for a while, put the raspberries in there, and then cover them with the sauce.
  • Put in the refrigerator and let cool until ready to eat.

Lori9

Lemon Almond Mousse

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I love the taste of lemon! Lemon pie, lemon cake, lemon bars, lemon cookies, lemonade….give me some lemons please! 😀

I have had a lot of things “lemon,” but never have I had lemon mousse! “Why not experiment?” I thought. 🙂

Not just any lemon mousse though….a lemon mousse with the rich taste of almond in it. I cannot accurately express how great this tasted! I absolutely loved it!

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Lemon Almond Mousse

  • Servings: 1-2 People
  • Print

*Created by Lori at Creating Beauty in the Kitchen

Ingredients:

  • Thick part of the coconut milk from one refrigerated can
  • 2 tbsp honey
  • 1 tsp pure almond extract
  • Zest from one lemon

Directions:

  • Combine all ingredients in a food processor.
  • Place in refrigerator to let thicken before eating.

 

Lori9

Shortbread Mini Loaves with Homemade Strawberry Preserves

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My hubby loves shortbread! Me too! The rich, buttery taste! Yes please!! 🙂

Through experimenting, I came up with a low-glycemic recipe of this most tasty treat. Oh! My!

Before it was even cooked, my fingers continually seemed to find their way into the bowl, covered in rich goodness that just had to be licked off. 😉

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The outer parts came out more crisp, while the inner parts are soft….and oh so delicious with the preserves!

And aren’t  these mini loaf baking dishes adorable!? Would you believe that I found them on clearance the other day for 48 cents each!? Yes, I said 48 cents! 😀

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So Fiesta Friday here I come with one of my new favorite desserts! And while you are filling up your tummies with all the delicious food at the party, let me help you burn a few of those calories through a good laugh.

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“What is this picture?” you ask. Well friends, it is my hand and my toaster oven sprinkled covered with buttery goodness. This is not the only place it went…I am pretty sure I will be finding this stuff in very unique places for days weeks to come. 😀  Beginning to think I might be dangerous with a hand mixer… 😉 

Shortbread Mini Loaves with Homemade Strawberry Preserves

  • Servings: 2 mini loaves + 14 cookies
  • Print

*Created by Lori at Creating Beauty in the Kitchen 

Ingredients:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 cup butter
  • 1 cup + 2 tbsp honey
  • 2 tsp pure vanilla extract
  • Homemade strawberry preserves, which can be found HERE

Directions:

  • Preheat oven to 325 degrees.
  • Beat butter, honey, and vanilla with a mixer until all combined and there is a creamier texture.
  • Pour in one cup of flour at a time and mix. Continue this until all the flour is mixed in.
  • Grease your mini loaf pans.
  • Put a layer of the dough in the bottom. Cook them in the oven for 20 minutes.
  • Take them out of the oven…the middle will look a little mushy. Put some preserves right there in the middle and it will kind of sink in.
  • Cook for about 12 more minutes in the oven.

*For cookies, cook for about 10-12 minutes*

In addition to the mini loaves, I made some cookies with the extra dough….some with preserves, some without.

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A Big thanks to Angie at The Novice Gardener….the brain and heart behind this fantastic party we get to go to every week! Also, thanks so much to Sue at Birgerbird and Prudy at Butter, Basil & Breadcrumbs for co-hosting!

Not familiar with this party? Please come join us! We would love to have you!

Looking forward to seeing what each of you bring…I love Fridays!

Lori9

Strawberry Pie

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Can a girl ever have too many strawberries?! I think not! That’s why I am bringing more of them to Fiesta Friday this week!

This time though, they come with 2….yes I said 2…..different crusts! Two different crusts, which I might add, came out perfectly! If you saw my last two crostatas you know why I am emphasizing this point. 🙂

One chocolate & one vanilla! We all liked them both, but for most of us, the vanilla was our favorite with the strawberries.

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The story behind these beauties all began with needing to bring some dessert to a Friday night gathering. For your laughter and enjoyment here is the story…

  • Last Thursday I made a strawberry crostata….crust didn’t work out, cream got all over the kitchen. Guess I wasn’t bringing this to the get together.
  • Friday morning- (Determined to make a crostata that worked)…I overcooked it and the crust still crumbled. Okay, still nothing to bring to the get together.

(Insert thought here: Maybe I should just go buy something at the store.) I guess not. 🙂

  • Friday afternoon- Created these two pies that you see! Finally, something to bring to our get together, with not many  moments to spare!

(By the way, don’t try to lick the mixer until it is unplugged. I accidentally turned it on while I went to lick it and cream flew all over my clothes and into my hair. 🙂 Don’t worry though, I still had a few  zero minutes to clean up before we left. 😉 )

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Strawberry Pie

 *Created by Lori at Creating Beauty in the Kitchen 

Ingredients for Crust:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 cup honey
  • 1/4 cup butter

Ingredients for Filling:

  • Whole Strawberries
  • 14 strawberries pureed
  • 1/4 cup honey
  • 1 1/2 tsp tapioca flour

(For the chocolate crust, just add 2 tbs cocoa.)

Directions for Crust:

  • Preheat the oven to 400 degrees.
  • Combine all the dry ingredients in one bowl, and the wet ingredients in another.
  • Once they are mixed well combine them together.
  • Put in greased pie pan and cook 15-20 minutes.
  • Take out of the oven and let cool.

Directions for Filling:

  • Cut tops off of strawberries and place them around the pie crust.
  • Puree 14 strawberries in a food processor.
  • In a saucepan, heat the pureed strawberries, tapioca flour, and honey. Stir often, as you wait for the flour to make the mixture thick.
  • Once it is thick, pour it over the strawberries.
  • Refrigerate until ready to eat.

I brought mascarpone cream to put all over these of course! Delicious! For the recipe go HERE.

As always, thanks to Angie and the co-hosts for all their hard work to make such a fun party happen each week! I truly look forward to Fiesta Friday and have loved getting to see what people bring and meet more new people!

A special shout-out to our two new co-hosts this week….Justine at Eclectic odds n sods and Mr. Fitz at Cooking with Mr.Fitz! Justine is so much fun, and though I don’t know Mr. Fitz as well, from what I have seen of his posts, he too is a lot of fun!

Fiesta Friday here I come!

Lori9

 

Homemade Whipped Cream with Dark Chocolate

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A simple and refreshing dessert as summer quickly approaches! Light, yet so delicious!

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Homemade Whipped Cream with Dark Chocolate

*Created by Lori at Creating Beauty in the Kitchen 

Ingredients

  • Thick stuff from one refrigerated can of coconut milk
  • 2 tbsp honey
  • 1 tsp pure vanilla extract
  • Dark Chocolate

Directions

  • Combine coconut milk, honey, and vanilla in a large mixing bowl and mix well using a hand held mixer.
  • Separate into serving bowls.
  • Put dark chocolate squares into a plastic bag and using a meat hammer, smash them up.
  • Generously sprinkle chocolate chunks into each serving bowl.

Lori9

Apple Crostata with Mascarpone Cream

Less than 24 hours later, I was back in the kitchen working on another crostata! I was determined to find another flour combination that would work much, much better! This time I used a combination of almond flour and coconut flour…

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I was so excited when I saw how well the dough was holding together…believe me when I say that this is not what the Strawberry Crostata dough was like. 🙂 I was so excited that I had figured out a combination that was not going to be brittle and crumble! Yay!

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Heading into the oven…loved how it looked!

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Okay, so I am realizing that almond flour cooks a bit quicker 🙂 …oops! I have to admit I was super bummed at this point……2 crostatas in, my kitchen a disaster, and still nothing to bring to a get together we were having that night. A long day of baking was awaiting me…

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Don’t entirely let the overly brown crust fool you though. It may not have been pretty enough to bring to the gathering, but it certainly was wonderful enough for hubby and I to snack on during the day! 🙂

Was the crust less crumbly? I am actually really shocked to say that it wasn’t! It started out so good though, didn’t it?!

Was the texture much better? Yes!

Was the taste more delightful? Yes, yes, yes!!

So, as long as you don’t mind the piece falling apart when you cut into the crostata, this low-glycemic gluten free crust is worth making! Really, really tasty!

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Apple Crostata with Mascarpone Cream

  • Servings: About 6 People
  • Print

IngredientsFinal

For Pastry:

  • 1 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 2 tbsp honey
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 tsp lemon zest

For Filling:

  • 4 average size apples
  • 1 tsp nutmeg
  • 2 tbsp honey
  • 1/2 lemon for lemon juice
  • Shaved Almonds

DirectionsFinal

For Pastry:

  • Preheat oven to 400 degrees.
  • Combine all the dry ingredients together in one mixing bowl, and the wet ones in another.
  • Then, combine all the ingredients with one bowl.
  • Work all of the dough into a ball and then flatten it. Wrap it up in plastic wrap and let cool in refrigerator for an hour.
  • After the hour, place the dough onto a parchment paper.
  • Using a rolling pin, roll it out until it is large enough to put the fruit in the middle, and wrap the edges around the fruit.
  • Once you have added all the filling in and wrapped the edges and put the almonds on (see below), move the crostata (keeping it on the parchment paper) onto a baking pan and then let bake in the oven for 30-40 minutes.

For Filling:

  • Slice up the apples and put them in the middle of the dough.
  • In a mixing bowl, cover the apples in the fresh lemon juice, nutmeg, and honey. Make sure the apples are thoroughly covered.
  • Put the apple mixture in the middle of the crust.
  • Wrap the extra dough up around the edges of the apple pile.
  • Use some coconut milk to brush the outsides of the crust and then put sliced almonds on it.

For mascarpone cream recipe and instructions go HERE.

Lori2

 

Strawberry Crostata with Mascarpone Cream

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I had never heard about or seen a Crostata before until the other day when I came across this. Aren’t they beautiful?! Right when I saw it I knew that I needed to make one and bring it to Fiesta Friday! Hmmmm….how to make it low-glycemic?!  So, off on the adventure I went….

It was even harder than I thought it would be, and my kitchen is a disaster. There is cream all over the counter, all over what used to be clean pans, all over my basket full of baking stuff, and I too was covered in this cream. Only me! 🙂

That said, I love how the strawberries came out, cooked in the sweet sauce I made from pureed strawberries, honey, and tapioca starch.

A fellow foody blogger, Chad, introduced me to mascarpone, and I am so glad he did! This mascarpone cream is the perfect finish to this Crostata! Thanks Chad!

However, I am not totally happy with the crust….it crumbled way too much and seemed too thick. I didn’t like the consistency. So, I am not sure if I shouldn’t use the coconut flour again, should have added more liquid, etc. My gluten free pals out there, what do you think? I made pie crust with coconut flour the other day (with much less liquid) and it worked great…the crostata must be a different story entirely. I would like to try almond flour next time and see if that works better.

Even if it is not the perfect crust, I do hope all of you party goers at Fiesta Friday enjoy this gorgeous crostata! It seemed like the perfect springtime dessert!

And don’t miss out on dipping the extra strawberries in the cream! Absolutely delicious!

I am excited to see that Jhuls and Selma are co-hosting again! It is guaranteed to be lots of fun with these lovely ladies! And Alex is joining them for this fun adventure! Really thankful and excited to have you ladies as our hosts this week!

And as always, thanks to Angie who created this super fun idea which brings so much fun, laughter, and joy to all of us! Thanks Angie for hosting us every week!

Let the Party begin! 😀

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Strawberry Crostata with Mascarpone Cream

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

For Pastry:

  • 1 1/2 cups coconut flour
  • 5 tbsp honey
  • 2 tsp lemon zest
  • 1/2 tsp salt
  • 1/2 cup butter
  • 2 tbsp coconut oil
  • 1 can coconut milk
  • 1 tsp almond extract
  • 2 eggs
  • Thinly sliced Almonds

For Filling:

  • 1 pound of strawberries (16 oz) + about 6 strawberries for sauce
  • 4 tbsp honey
  • 1 tsp tapioca starch

For Mascarpone Cream:

  • 1/3 cup mascarpone
  • 1/2-1 cup coconut milk (thick stuff only)
  • 1 tsp pure vanilla extract
  • 2 tbsp honey

DirectionsFinal

For Pastry:

  • Preheat oven to 350 degrees.
  • Combine all the dry ingredients together in one mixing bowl, and the wet ones in another.
  • Then, combine all the ingredients with one bowl.
  • Work all of the dough into a ball and then flatten it onto a parchment paper.
  • Using a rolling pin, roll it out until it is large enough to put the fruit in the middle, and wrap the edges around the fruit.
  • Once you have added all the filling in and wrapped the edges and put the almonds on (see below), move the crostata (keeping it on the parchment paper) onto a baking pan and then let bake in the oven for about an hour.

For Filling:

  • Slice up the strawberries and put them in the middle of the dough.
  • Wrap the extra dough up around the edges of the strawberry pile.
  • Use some coconut milk to brush the outsides of the crust and then put sliced almonds on it.
  • Use a food processor to puree about 6 large strawberries.
  • In a saucepan, combine the puree, the tapioca starch, and the honey. Heat on medium heat, stirring until it thickens.
  • Carefully pour over the strawberries and let the sauce go down into the fruit below.

For Mascarpone Cream:

  • Combine all the ingredients and whip together with a hand held mixer.
  • Place in refrigerator to cool.

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