GF DF SF PEACH CRISP

Gluten-Free Peach Crisp (Vegan & Paleo)
One of the most popular summer desserts, the Peach Crisp is sugar-free and without any refined flour. That is why it is healthy as well as nice and crispy.
PREP TIME15 minutes
COOK TIME15 minutes
TOTAL TIME30 minutes
SERVINGS8
AUTHORMegan Gilmore
INGREDIENTS

FILLING:
2 lbs fresh (or thawed from frozen) peaches, roughly chopped
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
CRUMB TOPPING:
1 1/2 cups walnut halves
1/2 cup shredded unsweetened coconut
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
1/4 teaspoon salt
1/4 teaspoon almond extract
INSTRUCTIONS
Heat the oven to 350 degrees F. Use a big sauce pot to mix the peaches, vanilla, ground cinnamon, and maple syrup on medium heat. Then, keep stirring the syrup until it starts to boil. Turn the heat down and allow it to simmer. You should wait until it thickens and the peaches become tender enough to be pierced by a fork. Turn off the heat and allow the pot to sit while you make the crumble.
If you want to make the crumble, you need to use a big food processor with an S blade for the shredded coconut and walnuts. Keep processing until you see a crumbly texture. Next, you need to add the coconut oil, almond extract, maple syrup, and salt. Start processing again to get a sticky crumbly mixture.
You can use a 9-inch square baking dish for the peach filling, after that it is ready to pour the crumble evenly on its top. Bake at 350 for 15 to 20 minutes, or until the top is lightly golden, then serve warm.

Store covered leftovers in the fridge for up to 3 days.

BBQ LOBSTER

This is our favorite way of preparing lobster. Especially after a day of diving for your own, when we come back to Camp Berry and cook these babies up!

PREPTIME 5MIN.         COOK TIME IS 12 MIN EACH SIDE.    TOTAL TIME  30 MIN

Contrary to popular myth…do not take the antennae off and ram it up the lobster’s pooper. 

Place your lobster’s tale side down.

Cook until red and the bottom starts to blacken.

Turn over and do the same on the top part of the lobster.

Remove and let cool for 10 min. Remove the body from the tale by twisting apart. Do it over a trash can it is messy. Save the body for lobster bisque stock Using a large butcher knife, cut the tail in half from the top side of the tail. Remove the poop shoot. It is full of sand. Pull your lobster meat out of the tail and enjoy!

Blueberry/Peach Muffins GF/DF/SF

Blueberry Peach Muffins GF DF SF

Gluten-Free Sugar-Free Dairy Free Blueberry & Peach Muffins
You will not believe the fact that there is no sugar in these amazing muffins, other than the blueberries and peaches. The secret is in the monk fruit sugar.
PREP TIME15 minutes
COOK TIME40 minutes
TOTAL TIME55 minutes
SERVINGS 24 muffins
AUTHOR Rusty Berry
INGREDIENTS

In Your Mixing Bowl:

4 eggs

1/2 cup coconut oil liquified

1 cup of grade B maple syrup or 1 cup of Monkfruit Syrup. Monfruit has zero calories but is sweeter than sugar…CRAZY!!

1/2 Cup unsweetened, vanilla almond milk you made need more to make your batter a little wet.

6 tsp vanilla

5 cups of almond flour

2 tsp baking soda

1 tsp of ginger

3 cups fresh blueberries

3-4 fresh peaches

Tablespoon of cinnamon

Monk Fruit granulated sugar

INSTRUCTIONS
Preheat the oven to 300F. Put a piece of peach into the muffin holders. Mix all of your other ingredients together. Once the butter is incorporated add the blueberries and run the mixer on low. You don’t want your blueberries destroyed. Put your batter in the muffin tins…make sure you use some anti-stick spray. Sprinkle monk fruit sugar on top of the wet mixture and cook for 40 min at 300 degrees. Let cool for one hour!!

GF SF DF Flourless Chocolate CakeYou Won't Believe This One!

This is Flourless Chocolate Cake

Gluten-Free, Sugar-Free, Diary-Free if you want it to be. This is an amazingly rich dessert that you won’t believe is free of most of the things you don’t want to put into your body.

PREP TIME: 20 MIN

COOK TIME: 25 MIN

TOTAL TIME: 45 MIN

SERVINGS: SLICE THINLY

CAKE INGREDIENTS:

  • 1 cup (170g Enjoy Life Dark Chocolate, Morsels.  DF SF GF

  • 8 tablespoons (113g) unsalted butter, room temperature. You can use plant-based butter as well. Makes it DF

  • 3/4 cup (149g) granulated Monk Fruit sugar. ZERO CALORIES!

  • 1/4 teaspoon salt

  • 1 to 2 teaspoons espresso powder, optional

  • 1 teaspoon vanilla extract, optional

  • 3 large eggs

  • 1/2 cup (43g) Dutch-process cocoa 1 cup (170g) semisweet or bittersweet chocolate chips

GLAZE

  • 1 cup (170g) Enjoy Life Dark Chocolate Morsels DF SF GF

  • 1/2 cup (113g) heavy cream

Instructions

  1. Preheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. 

  2. The first thing to do to make the cake is to put the butter and chocolate in a bowl (a bowl that can be safely used in a microwave). Then heat it to melt the butter and have soft chocolate chips. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

  3. Add the salt, vanilla, espresso powder, and sugar little by little and stir. Same as vanilla, espresso powder improves the chocolate’s taste and flavor. If you just want to enhance the flavor, 1 teaspoon will do. However, if you desire a mocha taste for the cake, then 2 teaspoons will do the trick.

  4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

  1. Spoon the batter into the prepared pan.

  2. The cake needs to be baked for 25 minutes. You can see a thin crust on its top, and if you insert an instant-read thermometer into the center, it should show a minimum of 200 degrees F.

  3. Remove it from the oven, and cool it in the pan for 5 minutes.

  4. In order to make it easier to turn the cake out onto a plate to serve, it’s better to use a table knife to loosen the edges. You may also use a nylon spreader to do so. Of course, the cake will be upside down, but it’s OK. The edges of the cake will be a bit crumbled, which is fine too. But before glazing, the cake needs to cool.

  5. To prepare the glaze, you need a heatproof bowl for the chocolate. The cream must be heated until you can see the bubbles around the edge, but before it reaches a simmer. Now you pour it on the chocolate and stir it a bit to mix them. This mixture should rest for 5 minutes and then you need to stir again. This time steadily make it more vigorous. You stir until you have the smooth glaze you desire. Sometimes, you can see small bits of chocolate, but you can reheat it a bit (using a microwave or a burner) and then stir till the chocolate is melted.

  6. You may use a spoon to cover the cake with the glaze. Spread it to the edges so that it drips over the sides. Before serving, allow the cake to rest for several hours.

  7. Garnish with raspberries