Fresh Fruit Tart – Low Carb, Gluten-Free is the perfect summer treat.
This is the perfect dessert for your summer get-togethers. This fresh fruit tart is refreshing, easy to make, gluten-free, healthy, low carb and so delicious.
There’s nothing better than fresh fruits desserts during the summer season. The cream cheese filling of this tart will melt in your mouth instantly. Undoubtedly, this buttery almond crust is perfect for any type of tart. I replaced the all-purpose flour with almond flour and the results were amazing.
Fudgy and rich vegan avocado brownies are better than regular brownies. These are flavorful, spongy, and packed with chocolate and nutrients.
These vegan avocado brownies are healthy, vegan, gluten-free, and refined sugar-free. They are great for breakfast, dessert, or a special treat. Since we should not feel guilty after eating a treat, I added healthy ingredients to this brownie recipe. No one will tell that the star ingredient in this recipe is avocados. I grew up eating avocados and we used them for different purposes. Adding avocados to desserts instead of oil will add a lighter texture to your baked goods. Plus, adding healthy fats is a great idea. These vegan avocado brownies are also great to celebrate any occasion.
This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras. It’s rich, moist, fluffy, and so delicious! Trust me, you would love this cake.
It’s not a secret that I’m addicted to coffee. Dark roasted from Latin American is my favorite kind. I’ve been wanting to try a coffee cake recipe for a while now. Although the word coffee is in the name of the recipe, the classic coffee cake recipe doesn’t have coffee. Clearly, I needed to try a coffee cake recipe with actual coffee. Definitely this coffee, coffee cake is a game-changer.
For this cake, I use dark roast coffee from Honduras roasted in Vermont by Paradiso Farm (not sponsored, just a recommendation). This coffee is so rich and delicious. Also, I added a twist of pumpkin spice to the recipe and it turned out heavenly. As a result, it will give you fall vibes and everything nice. If you want to try other fall recipes check out my Pumpkin Spice Cake and my Pumpkin Spice Tartlets
Let’s talk about the coffee:
Some coffee coffee cake recipes call for instant coffee or coffee granules. Undoubtedly, I had to use strong brew high-quality coffee for my recipe. Without any doubt, the fresh brew coffee works like a charm. If you are susceptible to caffeine you can totally use decaf coffee.
Firstly, let me tell you that I love streusel topping so much. It wouldn’t be the same without it. This streusel calls for espresso coffee granules, but you can totally leave it out. Although the flavors would not be the same. I saved part of the streusel and baked it for 8 minutes. Then I used it as a topping for my cake.
This coffee glaze will melt in your mouth. If you want to make it sugar-free you can use a sugar-free sweetener like Swerve. Also, you can add peanut butter, cookie butter, or hazelnut spread.
This Coffee Coffee Cake with Pumpkin Streusel is:
Easy to make
You can make it sugar-free
Rich and flavorful
Moist and spongy
The perfect dessert, breakfast, or snack
To conclude, this cake is the perfect dessert for breakfast, snack, or dessert. When baking always use quality ingredients. Also, make sure your ingredients are room temperature before making the recipe.
Coffee Coffee Cake with Pumpkin Streusel
This Coffee Coffee Cake with Pumpkin Streusel is a delicious twist of the regular Coffee Cake recipe. This decadent cake is infused with delicious dark roasted coffee from Honduras.
1/3cupSour cream (I used Vegan – Follow your Heart)
2SticksUnsalted butter, room temperatureI used vegan
1cupGranulated sugar I used Lakanto Monk Fruit
2Eggs (I replaced it using Aquafaba)
Preheat the oven to 350 degrees. Spray a 9-Inch Springform Pan, round cake 8-Inch pan or a Bundt cake pan.
For the streusel topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the softened butter and using a fork mix until crumbs form. Use your hands to form clumps. Set aside.
For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and pumpkin spice. In a smaller bowl, whisk together the coffee and sour cream until smooth.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs or aquafaba, one at a time, mixing until well combined. Add the vanilla extract and beat until the mixture is light and fluffy.
Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each addition.
Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 40 to 45 minutes or until a toothpick comes out clean.
Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
For better results use room temperature ingredients.
Replace regular sour cream for a plain vegan sour cream brand.
To replace the eggs the best option in baking in my opinion is aquafaba. Aquafaba: Make sure to give your aquafaba a light whisk before using. Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
This healthy tart will bring you to a tropical paradise. It has all that tropical flavors you need right now. It’s vegan, gluten-free, refined sugar free and so delicious. Plus is so easy to make with simple ingredients.
I made this tart using passion fruits that my family sent me from Puerto Rico. If you don’t have passion fruits available in your area, you can use frozen purée or replace it for mango. Growing up in Puerto Rico gave me the chance of eating all the tropical fruits and desserts you can’t imagine. My favorite tropical desserts are made with coconut and passion fruit. Here where I live it’s almost impossible to buy fresh passion fruit. So, my family spoils me with care packages with tropical candies and fruits.
If you are using passion fruits here’s a video of how I separate the pulp from the seeds without blending. I find this method more effective even though it requires more time.
For this tart you can use “Agar-Agar” powder or corn starch. Here I give you both options because sometime Agar powder it’s hard to find at the supermarket.
If you don’t know what Agar powder is, don’t worry I got you covered. Agar is a naturally gelatinous powder derived from marine red algae. It’s the perfect vegetarian substitute for beef gelatin in any food application, and makes an excellent thickener for soups, jellies, ice cream and more. Substituting agar flakes with cornstarch is easy; all you have to do is use a simple 2:1 ratio of cornstarch to agar flakes.
If you are allergic to any of the ingredients listed on the recipe, make sure to replace it for something suitable for you to eat. Also, feel free to sweetened your tart depending on your taste.
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Here’s the Recipe:
Passion Fruit Coconut Tart (Vegan, Gluten-Free & Refined Sugar Free)
1 tbsp agar-agar powder or replace for 2 tbsp of cornstarch
Grease an 8-inch tart pan with a removable bottom using coconut oil or non-stick spray.
In a blender combine crust ingredients and blend until well incorporated. It will be crumbly and sticky.
Press tart crust firmly into the bottom of the prepared pan and refrigerate while you work with your filling.
Prepare a large bowl with a mesh sieve. Cut passion fruits in half and scoop the pulp into the mesh sieve.
Using a fork start scraping the seeds and separate the pulp from the seeds. **See Video**
If using frozen purée skip step five. *See recipe notes if using a blender to separate the seeds from the pulp.
You should have ½ of passion fruit juice.
Pour passion fruit, coconut milk, coconut cream into a medium saucepan over low heat.
When mixture becomes warm, add the agar-agar, maple syrup and vanilla extract. Cook until agar-agar is completely dissolve. Allow to boil for 30 to 60 seconds.
Pour mixture into prepared pan, cover with a plate and refrigerate for at least for 4 to 6 hours or overnight.
If you are using cornstarch the process will be different because you will have to dissolve cornstarch before adding it to the mixture. Also, you have to cook it for about 5 minutes until you get a creamy consistency. Then you can refrigerate for 4 to 6 hours or overnight.
These bars are everything you need for a perfect dessert or snack. They are vegan, healthy, gluten-free and scrumptious. Of course, they are also easy and fun to make. A great recipe to make with your children during this quarantine.
To make these bars, I used a silicon mold but if you don’t have one it’s okay. You can use a greased muffin tin or make a tart using a square baking pan and after it’s done, slice it.
For toppings you can add fruits or drizzle peanut butter. I used berries and rose buds the I found on Amazon but you can use your favorite ones..
These Truffles are:
· Refined Sugar Free
· Filled with Nutrients
· Easy to prepare
· The perfect portion for dessert or snack
· Great for to-go lunches or hiking adventures
· Fun for Kids
I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook pageor tag it #thehungrydragonfly on Instagram! I love seeing your creations!
15 pitted medjool dates or replace for raisins or dried cranberries
2/3 cup almond meal
1/3 Cacao powder, unsweetened
2 Tbsp Chia seeds
Pinch of Salt
3 Tbsp of Peanut Butter
Add nuts the food processor and pulse into a meal.
Add the rest of the ingredients and pulse/mix to combine.
The results will a moist dough like mixture. If it’s too wet add more cacao, one spoon at a time.
Refrigerate mixture for 15 minutes.
Then using your hands spread inside you mold making a layer.
Refrigerate while making the filling.
For the filling:
1 can full-fat coconut milk or heavy cream if not vegan
100 grams/1 bar dark chocolate
1/2 teaspoon pure vanilla extract
2 tablespoons of Maple syrup or agave
Chop the chocolate and place into a heatproof bowl. Set aside.
Add the coconut milk to a small saucepan. Heat over low medium until simmering. Pour the milk over the chopped chocolate and let it sit for about 30 seconds, then whisk until a smooth, even mixture forms.
Whisk in the vanilla and maple. Using a hand mixer, mix until you get a smooth consistency.
Pour over crust and refrigerate overnight for better results. Top with more hazelnuts and fruits.