Bread pudding is another dessert beloved by Italians. This version, with its combination of fruit and caramel, is a comforting treat at the end of a family meal. Served alone, the lemon bread is a great accompaniment to fresh fruit or afternoon tea.
This is the longest recipe in the book, but it isn’t complicated. Just take it one step at a time—the results are definitely worth the effort!
FOR THE LEMON BREAD
1½ cups (145 g) almond flour
¼ cup (30 g) coconut flour
1/3 cup (80 g) coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
Zest of 2 lemons
3 large eggs, beaten
Juice of 2 lemons
1½ teaspoons vanilla extract
1/3 cup (80 ml) full-fat canned coconut milk
3 tablespoons coconut oil, melted, plus more for brushing pan
FOR THE BREAD PUDDING
1 cup (250 ml) full-fat canned coconut milk
1 cup (250 ml) heavy cream
2 tablespoons unsalted butter
⅔ cup (135 g) coconut sugar
3 large eggs, at room temperature
1½ teaspoons cinnamon
1 teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
½ loaf Lemon Bread, cut into 1-in (2.5-cm) cubes
FOR THE APPLE TOPPING
3 baking apples, cored, peeled and chopped
Juice of 1 lemon (about 1 tablespoon)
1 teaspoon ground cinnamon
½ cup (110 g) coconut sugar
¼ cup (55 g) unsalted butter, cubed
¼ cup (30 g) chopped walnuts (optional)
FOR THE PALEO CARAMEL SAUCE
1½ cups (75 ml) full-fat canned coconut milk
½ cup (110 g) coconut sugar
1 tablespoon unsalted butter
1½ teaspoons vanilla extract
⅛ teaspoon sea salt
MAKING THE LEMON BREAD
Preheat oven to 350°F (175°C). Brush a loaf pan with coconut oil.
Combine the almond flour, coconut flour, coconut sugar, baking soda, baking powder, salt and lemon zest in a medium mixing bowl. Blend with a fork to combine and eliminate lumps.
In a separate bowl, combine the eggs, lemon juice, vanilla, and coconut oil. Whisk well to blend.
Fold the wet ingredients into the dry and stir well to combine.
Turn the batter into the prepared loaf pan. Bake for 35 to 40 minutes, until a toothpick inserted into the center of the loaf, comes out clean.
Remove from oven and allow to cool completely before removing from pan.
MAKING THE CUSTARD
In a saucepan over medium heat, combine the coconut milk, cream, and butter. Bring to a low simmer, stirring constantly.
Whisk in the coconut sugar, eggs, cinnamon, nutmeg, and vanilla. Continue to cook, stirring constantly, until the mixture thickens. Remove from heat.
ASSEMBLING THE PUDDING
Combine all apple topping ingredients in a mixing bowl. Stir well to combine, then set aside. Preheat oven to 350°F (175°C).
Brush 6 ramekins (for individual servings) or one baking dish (for family-style serving) with coconut oil.
Fill the ramekins or baking dish halfway with the cubed bread, then pour the custard mixture over (the vessels should not be more than three-quarters full). Top with the apples, then place the ramekins or dish on a baking sheet.
Bake for about 25 minutes.
PREPARING THE SAUCE
Combine the coconut milk and coconut sugar in a saucepan over medium heat and bring to a boil, whisking constantly. Continue to whisk gently as you add the butter, vanilla and sea salt. Reduce the heat to low and continue stirring for about 5 minutes.
Remove from heat and transfer to a bowl to cool. Whisk vigorously until glossy.
RASPBERRY & PISTACHIO SEMIFREDDO :
Semifreddo, which means half cold or half frozen in Italian, is typically an ice cream that almost has the texture of a mousse. The flavorings in this delicate dessert can be varied according to the season and your tastes. To me, raspberries and pistachios are an ideal combination, but you can be creative with your choices.
6 large egg yolks
3 tablespoons, plus 1 teaspoon honey, plus more for drizzling
1 cup (250 ml) whipping cream
8 oz (250 g) fresh raspberries plus a few extra to serve and/or puree
2½ tablespoons chopped pistachio meats
In a medium bowl, combine egg yolks and honey using an electric mixer. Beat for about 10 minutes, or until the mixture becomes pale and creamy.
In a separate bowl, whip the heavy cream with the hand mixer until stiff, about 3 or 4 minutes. Gently fold the whipped cream into the egg mixture.
Line a loaf tin with parchment paper so that the paper hangs over the edges of the pan. Pour the mixture in and cover with the excess parchment or clear wrap.
Place in freezer for 1½ hours, or until the mixture has just begun to freeze. Then stir in the raspberries and pistachios so they are evenly distributed throughout the mixture. Re-cover with the parchment paper or clear wrap and return to the freezer until completely frozen.
Allow the semifreddo to soften in the refrigerator 15 minutes prior to serving. Turn out of the tin onto a shallow serving platter and cut into slices. Serve with extra raspberries and a drizzle of honey on each serving.
BROWNIE & COFFEE FROZEN CUSTARD SUNDAE :
An Italian dessert that I am particularly fond of is chocolate ganache with coffee ice cream. It’s always a special treat for me when I travel to Italy, and I wanted to adapt it to the Paleo style of eating. I modified the recipe, removing all dairy ingredients and processed sugar, and was surprised to find that the flavors were more intense and satisfying. The brownie really sates my chocolate cravings without compromising my commitment to healthier eating.
FOR THE BROWNIES
Melted coconut oil, for brushing pan
½ cup (60 g) unsweetened cocoa powder
½ teaspoon sea salt
1 teaspoon baking soda
½ teaspoon baking powder
1 ripe banana
2 cups (480 g) almond butter
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup (340 g) raw honey, preferably local
4 oz (115 g) unsweetened dark chocolate
FOR THE FROZEN CUSTARD
1½ cups (375 ml) canned full-fat coconut milk
2 tablespoons strong brewed coffee, cooled to room temperature
2 tablespoons raw honey, preferably local
2 large egg yolks
1 teaspoon vanilla extract
Freshly ground coffee beans (optional, for garnish)
FOR THE CHOCOLATE GANACHE
1¾ cups (280 g) all-natural semi-sweet chocolate chips
1/3 cup (80 ml) palm oil shortening
MAKING THE BROWNIES
Preheat oven to 350°F (175°C). Brush a glass 9 x 13-in (23 x 33-cm) pan with melted coconut oil.
Sift the cocoa powder, salt, baking soda and baking powder together into a mixing bowl and set aside.
In a small bowl, mash the banana, then whisk in the almond butter, eggs, vanilla and honey.
Place the chocolate in a microwave-safe bowl and microwave for 45 seconds, then stir with a small spoon or rubber spatula until smooth.
Fold the banana mixture into the dry ingredients, then add the melted chocolate. Combine well.
Pour the batter into the prepared glass pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 15 minutes, then place in the freezer for 1 hour.
MAKING THE FROZEN CUSTARD
Combine the coconut milk, coffee, honey, egg yolks, and vanilla in a saucepan. Place over medium heat and whisk until the mixture just begins to bubble. Immediately remove from heat and allow to cool.
Transfer the mixture to a bowl and cover with plastic wrap. Make sure the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.
Freeze the custard in an ice cream machine, following the manufacturer’s directions, until the desired consistency is reached. Prepare the sundaes immediately.
ASSEMBLE THE SUNDAES
Take the pan of brownies out of the freezer and cover with an even layer of the coffee frozen custard. Return to the freezer for 15 minutes.
Meanwhile, make the chocolate ganache by combining the chocolate chips and palm oil shortening in a small microwave-safe bowl. Microwave for 45 seconds, then whisk vigorously until the chocolate is melted.
Take the glass pan out of the freezer again and cover the frozen custard with the chocolate ganache. Freeze for another 3 or 4 hours.
Garnish with a sprinkle of ground coffee beans, if desired, and serve.
CHOCOLATE ALMOND TORTE :
What’s not to like about a torte? The name sounds fancy, and it looks so beautiful on a cake stand. The combination of chocolate and almonds in this torte, perhaps enjoyed with a glass of red wine while sitting by the fire, makes a fantastic sweet ending to a meal.
2 tablespoons coconut oil, melted
1½ cups (280 g) whole almonds
1 cup (220 g) coconut sugar
1 cup (180 g) unsweetened chocolate, chopped
5 large eggs, separated
¾ teaspoon almond extract
1 stick (8 tablespoons) unsalted butter, melted and cooled
½ teaspoon sea salt
Preheat oven to 350°F (175°C).
Brush melted coconut oil on the bottom and 2 inches (5 cm) up the sides of a 10-in (25-cm) diameter springform pan. Wrap the bottom ½ inch (1.25 cm) of the pan in foil and place on a baking sheet.
Combine the almonds and ½ cup of the coconut sugar in a food processor. Pulse until almonds are very finely ground but not uniform. Transfer to a mixing bowl.
In the same food processor, combine the chocolate and another ¼ cup of the coconut sugar. Process until the chocolate is finely ground, but do not let it begin to clump. Add to the almond mixture and combine.
Using a hand mixer, beat the egg yolks and the remaining ¼ cup coconut sugar in a mixing bowl until mixture begins to thicken, about 3 or 4 minutes. Add the almond extract and beat for another 30 seconds to combine.
Fold the chocolate-almond mixture into the egg yolks, then stir in the melted butter.
Beat the egg whites with an egg beater or hand mixer. Add the salt and continue mixing until stiff peaks begin to form. Gently fold the whites into the chocolate batter, being careful not to overmix.
Bake for about 40 minutes, or until a toothpick comes out clean when inserted in the middle of the torte.
Transfer the pan to a rack and allow to cool completely. Set onto a serving platter or cake stand, then release the sides of the pan.
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