Total Time: 60 minutesServes: 8
2 pounds Brussels sprouts, washed, trimmed, and halved
2 medium shallots, minced
sea salt and freshly ground pepper
1 cup white wine
1/4 cup ghee
zest of 1 lemon
1 sweet apple, cored and diced
1 cup pecan pieces
1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried
1/2 cup grated Zamorano cheese (optional)
Heat the oven to 350 F.
In a 13 x 9-inch baking dish, combine the Brussels sprouts, shallots, salt and pepper and mix together.
Pour the white wine into the dish and place spoonfuls of ghee on top of the sprouts, making sure all areas of the dish have ghee.
Bake uncovered for 30 minutes. Remove from the oven and add the lemon zest, apples, pecans, thyme and (if using) Zamorano. Stir to combine.
Return the dish to the oven for 15–20 minutes, or until sprouts and apple pieces are tender.
1 (14 ounce) can unsweetened coconut milk
2 tablespoons white sugar, or to taste
1 teaspoon pure vanilla extract
Prep 10 m
Ready In 8 h 10 m
Refrigerate can of coconut milk, 8 hours or overnight.
Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.
Author: Brenda Bennett | Sugar-Free Mom
Serving size: 1 slice
Saturated fat: 3.8g
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
2 cups unsweetened coconut milk
1 vanilla bean pod or 1 teaspoon vanilla extract
1 1/2 teaspoons coconut stevia
8 ounces shredded unsweetened coconut
1/2 cup almond meal/ flour
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Preheat oven to 350 degrees.
With an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia.
Beat on medium speed for 1-2 minutes until thoroughly combined.
Pour in coconut and mix on low speed for 1 minute.
Add almond flour and mix on low speed for 1 minute.
Spray a 9 inch pie plate with nonstick cooking spray.
Pour mixture into pie plate.
Bake 45-55 minutes until toothpick in center comes out clean.
Let cool on stove. Refrigerate.
Serve with fresh berries and Dairy Free Whipped Cream.
Weight Watchers Points+: 4*