Gluten free isn't so difficult anymore for me, it is the casein and egg free that adds a new twist. I have made a few trial pumpkin pies, but haven't really liked them. So I started thinking about gelatin and no baking. I found these amazing organic garnet yams or sweet potato. I decided to put the two together. Of course, recently I discovered the coconut milk whipped cream and knew I wanted to use that. I combined all those and there you have it yam good bars gone coconut-ie.
I found if I left it in the refrigerator a day or two it got really firm. The crust fell apart a little trying to get the first bar or two out, but it worked fine after that.
Yam Good Bars Gone Coconut-ie
2 1/2 cups unsweetened shredded coconut (I used Bob's Redmill)
3 Tablespoons coconut oil, melted
3 Tablespoons Sugar (I used Sweet Tree organic blonde coconut palm sugar)
Blend sugar with coconut and add melted oil. Press firmly into square glass 8x8 dish. Bake 15 minutes at 325. I didn't grease the pan but maybe if you do the bars will come out easier? Try it.
2 cups yams or sweet potato baked or microwaved (I used organic garnet sweet potato it took about 3)
1/4 cup maple syrup
2/3 cup coconut milk, canned (make sure you shake it up before opening)
1 can coconut milk - place in refrigerator for at least 2 days do not shake(this is for the whipping cream)
1 1/2 tsp cinnamon
1/4 tsp nutmeg (I used fresh grated)
1/4 tsp cloves
1/4 tsp Smoked Spanish paprika (can omit)
1/4 tsp salt
1 tsp vanilla
1 Tablespoon Knox unflavored gelatin (one package)
1/4 cup water
1/2 cup chopped walnuts or any nuts you like
Punch holes in sweet potato with fork. Cook in microwave or bake until done. Scoop out puree and put in food processor. Add maple syrup, coconut milk (this is separate coconut milk from the one you are refrigerating for the whipping cream)cinnamon, nutmeg, cloves, paprika, salt and vanilla to food processor and blend slightly.
Put 1/4 cup water in small kettle. Sprinkle gelatin over water and let sit a minute. Place over low heat and stir until dissolved. Pour gelatin into sweet potato mixture and blend well.
Spread over coconut crust evenly. Sprinkle chopped nuts on top and chill.
For the whipped cream take the can of coconut milk from the refrigerator and open the top of the can and do not shake. Scoop the heavy cream off the top and leave the coconut water in can(drink it later - yum). Add a tsp of vanilla and some agave depending on how sweet you like it. Whip with hand mixer just like any whipped cream.
So in our count down to Thanksgiving - gather your ingredients, make your plans, think about what you are thankful for and good luck with the details. Most of all have fun.
