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    So, I'm new to this...it's been just over a week of baby steps. In the past I've been known for my baking abilities. With this in mind I was asked to bring a dessert to a gathering we're going to on Saturday. I agreed before beginning my conversion to Primal living and just sat down to make a grocery list and realized I have to take something.


    Any suggestions?


  • #2
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    Someone around here had a recipe for a fruit salad tossed with coconut oil and some shredded coconut. I was just thinking the other day how making a almond flour crust with butter and putting blueberries on top might make an interested dessert if a situation ever calls for it.

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    • #3
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      OR...melt almond flour and butter on top of blueberries and make a blueberry cobbler of some sort.

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      • #4
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        There are some AWSOME recipes on this lovely lady's food blog. She follow the Specific Carbohydrate Diet, which is basically the same as primal.


        http://milkforthemorningcake.blogspot.com/


        Otherwise, I would suggest buying several bags of berries throwing them into a large bowl and providing copious amounts of full fat cream. Who doesn't love berries and cream?!

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        • #5
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          this is a great site for desserts!


          i made the raspberry bonbons for superbowl sunday andthey were amazing... she has a ton of great looking treats!


          http://www.elanaspantry.com/

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          • #6
            1



            I don't know how much of a purist you are (and I'm not, but I'm coming along)...


            For Christmas, we had a "traditional southern" theme we were to try to adhere to (ham, sweet potatoes, etc.), and I committed to dessert before some health problems forced me to not eat my own baked goods (and I love to bake, and everyone expects me to)!


            I bought some high-quality preserved/jarred peaches in their own juice, drained them and reduced the juice a bit in a saucepan with some riesling and a couple vanilla beans, and served them with good mascarpone, crushed toasted pecans, and a sprig of mint. They were a hit, and nobody noticed I hadn't baked for them.


            For New Years, I poached pears in red wine, cloves, and cinnamon (and a little light-flavored honey, just enough to take the edge off), and served with a couple of different cheeses, toasted nuts, and dark chocolate squares (served everything arranged on a platter, and folks could choose their own combo). This went over well, too, and again, no (open, at least) criticism of lack of bakery.

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