If there is anyone out there that still thinks Gluten-Free means taste-free, this recipe should put an end to that thought…Recently, I have been baking lots of delicious gluten-free snacks and desserts and I am constantly impressed with the variety of goodness that is all gluten-free. When I found out that my son is sensitive to gluten I thought his food choices would be very limited. In the last year I have come to realize that there is an abundance of gluten free options that are not only healthier but also very tasty.
Gluten-Free & Delicious – Yes it is possible!
If there is anyone out there that still thinks Gluten-Free means taste-free, this recipe should put an end to that thought…Recently, I have been baking lots of delicious gluten-free snacks and desserts and I am constantly impressed with the variety of goodness that is all gluten-free. When I found out that my son is sensitive to gluten I thought his food choices would be very limited. In the last year I have come to realize that there is an abundance of gluten free options that are not only healthier but also very tasty.
Here is a list of whole grains that are gluten-free and can be used as flour for baking:
Sorghum
Brown rice
Amaranth
Buckwheat
Corn (Organic recommended)
Millet
Quinoa
Teff
There is also a wide variety of pre packaged gluten free baked goods in the grocery stores. I always tell my clients to read the ingredient list as many gluten free processed products are not necessarily healthier…actually many are very processed and high in sugar. When purchasing gluten free baked goods look for whole grains and avoid potato starch and other starches. Baking your own treats at home is the best way to control the ingredient quality, and there are so many easy and quick recipes that this does not have to be a major time consuming activity.
This is one of my family’s favourite recipes. It is easy and quick to prepare. I love it too because it is dairy-free. As much I loved traditional mousse growing up, it didn’t love me back. I came to realize later in life that dairy in general does not love me either…but it’s ok I am loving my delicious gluten-free & dairy-free treats!
Coconut Mousse with Baked Banana & Pecan Topping
Ingredients
Mousse
1 can of coconut milk (400ml)
1 Tbsp. maple syrup or coconut nectar
1 tsp. vanilla extract
Topping
2 ripe bananas, sliced
½ cup pecans, chopped or ground
1 Tbsp. coconut sugar or sucanat
Directions
Prepare the Topping first:
Preheat oven to 350 degrees F.
Add banana slices to baking sheet lines with parchment paper. Add the pecans on top of the bananas and sprinkle with the sugar.
Bake for 15 minutes.
Mousse
1.
Store can of coconut milk in the fridge upside down for 1-2 days. Or a short cut is to put it in the freezer for 30 min and then the fridge for a couple hours.
2.
Open the can upside down and drain the liquid and set aside. Take the coconut cream and scoop it into a medium bowl.
3.
Add the maple syrup or coconut nectar and vanilla to the coconut cream.
4.
Using an eclectic mixer, mix the coconut cream mixture until it starts to look like mousse.
5.
Serve the mousse with the banana topping. Warning – the mousse will melt if you add the warm banana topping. If you prefer you can let the banana topping cool. I love the contrast between the warm banana topping and the cool mousse.
By: Sandra Sampson
