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Holiday Recipe: Dairy & Gluten Free Strawberry Pomegranate Mini Pavlovas!

Filed under: HolidazeFoodRecipesElizabeth Minett

For those of us who love to enjoy sweets during the holidays but don’t want the guilt that comes with indulging, Elizabeth Minett, top model and author of the popular fashion and food blog, HAUT APPÉTIT, recommends this healthy AND delicious recipe for the season:

Dairy & Gluten Free Strawberry Pomegranate Mini Pavlovas

Pavlova
4 large egg whites at room temperature
1 cup castor sugar
1 tsp apple cider vinegar
1.2 tblsp corn starch

Topping
1 can full fat coconut milk
2 Tblsp confectioner's sugar
sliced strawberries for topping
pomegranate seeds for topping

Directions:

1. Preheat the oven to 275F. Line a baking tray with baking paper.

2. Using a standmixer or electric mixer, whisk the egg whites on high until they form soft peaks. A tablespoon at a time, slowly add in the sugar (if you add it all at once, the egg whites will not stay light and fluffy!) You will now have glossy stiff peaks, also known as, meringue!

3. Once you have stopped beating the egg whites, sprinkle the vinegar and corn starch over top and fold in gently with a metal spoon (this also prevents the egg whites from losing their stiffness).

4. Spoon 8 small mounds of the meringue onto the baking paper and smooth into small circles, leaving the centers slightly lower than the sides.

5. Bake for 30mins. Then turn off the oven, and allow the pavlovas to cool for another 45mins, with the oven door slightly ajar (this is a very important step!)

Whipped Coconut Cream

As a dairy replacement, I whip coconut cream to get a heavenly substitute. 

1 can full fat coconut milk, cooled in the fridge
2 Tblsp confectioner's sugar

Directions:

1. Turn the coconut milk can upside down, and open it around the bottom. There will be a milky liquid at the top, and pour this away. At the bottom of the can will be left the coconut cream - a thick white cream.

2. Spoon the coconut cream into a standmixer or bowl, and whisk on high until it becomes thick and creamy. One tablespoon at a time, add the confectioner's sugar to the cream. Whisk for another 2 mins.

Assembly

Spoon whipped coconut cream on top of the mini pavlovas and top with strawberries and pomegranate seeds.

Makes 8 Pavlovas.

NICE!

Make sure to follow Elizabeth on Twitter HERE… and if U wanna know more about holiday recipes OR anything else, U can always email us at Questions@FitPerez.com!! 

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Holiday Recipe: Gluten & Dairy Free Cranberry Pistacchio Biscotti!

Filed under: HolidazeRecipesElizabeth Minett

holiday-recipe-gluten-dairy-free-coffee-cake

For those of us who love to enjoy sweets during the holidays but don’t want the guilt that comes with indulging, Elizabeth Minett, top model and author of the popular fashion and food blog, HAUT APPÉTIT, recommends this healthy AND delicious recipe for the season:

Gluten & Dairy Free Cranberry Pistacchio Biscotti

2 cups Gluten Free Flour *I used Arrowhead Mills
1 tsp baking powder
1/2 tsp baking soda
2/3 cup organic sugar
2 large eggs
1 tsp vanilla
1/8 cup almond milk
large handful of pistachios
large handful of cranberries

Directions:

1. Preheat the oven to 325F. Line a baking tray with parchment paper. Lightly flour the surface.

2. In a large bowl or standmixer, combine the flour, baking powder, baking soda, and sugar.

3. Add the eggs and vanilla to the dry mix and combine. While mixing, add the almond milk. You will get a dough that is slightly sticky but not wet.

4. Finally stir in the pistachios and cranberries.

5. Spoon the mixture onto the baking tray and sprinkle a small amount of flour over top so that you can shape the dough without your fingers sticking to it! Shape the dough into a long thin log, about 1 inch high and 12 inches long.

6. Place in the oven for 25-30mins or until golden brown and just cooked through. Remove from the oven and allow to cool for 10mins. Turn the oven up to 375F.

7. Carefully transfer the log to a cutting board, and on the diagonal using a sharp serrated knife, slice 1 inch thick biscotti. Place them back onto the baking tray cut-side up, so they can be lightly toasted in the oven. Place in the oven for another 10mins until golden.

BEAUTIFUL!

Make sure to follow Elizabeth on Twitter HERE… and if U wanna know more about holiday recipes OR anything else, U can always email us at Questions@FitPerez.com!!

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