Gluten-Free Dessert Chips and Salsa
When it comes to food she believe the most important thing is for it to taste great. Her recipes are not just good for gluten-free they are just plain good! Period!
She needed to be able to prepare meals that everyone would enjoy. It was then she decided to look at the world of food not in terms of what she couldnt eat but what she COULD EAT. She discovered a whole beautiful, abundant world of gluten-free food. She started to create dishes that would not only keep her body from being ill but that were delicious and aesthetic as well.
After she found out that she as gluten-intolerant, she was taken aback. Thus her new food philosophy was born. Find and enjoy foods that are naturally gluten-free. She loves the challenge of discovering how to re-invent old favorites and creating new ones gluten-free.
Carol writes SimplyGluten-free, a gluten-free blog to share, teach and inspire.Celebrating the ABUNDANCE of gluten-free living!
Cinnamon Coconut Ice Cream
- Pour all the ingredients into a blender and whirl it around for about 30 seconds. Pour into an ice cream maker and process for 25-30 minutes or per your machine’s directions.
- The ice cream will be on the soft side but can be eaten right away or put into an airtight container in the freezer to ‘cure’ or harden up for a couple hours. Can be made as much as a week or more ahead.
- Preheat oven to 375°F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the corn tortillas in half and cut each half into 3 triangles.
- Beat the egg white in a small bowl until it is foamy. Brush the egg whites onto the chips.
- Mix the organic cane sugar with the cinnamon and sprinkle evenly on the chips. Place on prepared baking sheet and bake for 20 minutes or until the chips are crispy and the topping has browned. Let cool. Can be made a day ahead and stored in a plastic food storage bag or other airtight container.
- Mix the fruit and mint together in a medium mixing bowl. Can be made up to a couple hours ahead. Store in the refrigerator in an airtight container.
To Assemble: Put ice cream into individual serving bowls. Top with the fruit salsa and garnish with the chips. Serve immediately.
Yields: 8 servings
- Ice Cream
- 2 (13.5 oz) cans full fat coconut milk, chilled
- 2/3 cup Wholesome! Organic Coconut Palm Sugar
- 2 tbsp Wholesome! Organic Blue Agave or Wholesome! Organic Light Corn Syrup
- 2-3 tsp ground cinnamon
- Pinch kosher or fine sea salt
- 1 tsp pure vanilla extract
- Cinnamon Chips
- 4 organic corn tortillas
- 1 cage-free, organic egg white
- 2 tsp Wholesome! Organic Cane Sugar
- 1 tsp ground cinnamon
- Fruit Salsa
- 1 papaya, peeled, seeded and cut into about ½-inch dice
- 1 lb strawberries, leaves removed and cut into about ½-inch dice
- 1 tbsp chopped fresh mint leaves