What do you do when it’s a yucky weekend and Little Bear is at a loose end? Well in our house to stop her from getting creative on the walls with her crayons or completely removing every article of clothing from the drawers that she can reach (and that’s quite a few now…) you get her to do some baking with you.
The following cookies were supposed to be like Tammy Credicot’s Salted Chocolate Cherry Jumbles, but A) we didn’t have the right ingredients and B) Little Bear didn’t agree with some of the quantities. Any way the resulting cookies might not stack up in the looks department, but they are definitely tas-tee.
Enjoy with a nice cold glass of coconut, almond milk.
Pinch of salt
1 tsp vanilla extract
½ tsp almond extract
2 Tbs coconut flour
¼ Cup almond flour/meal
¼ Cup raw cacao powder
1/3 Cup maple syrup
½ Cup shredded coconut
1/3 Cup sultanas
1/3 Cup dark chocolate chunks (we used Green & Blacks 85% cocoa chocolate chopped into nuggets)
Heat your oven to 180C and line your baking tray with baking paper.
Mix everything together in a large bowl to combine and then scoop soup-spoonful amounts onto your baking tray pressing down slightly to flatten.
Bake for 12 – 15 mins. Let them cool completely before storing in the fridge.
I really miss yoghurt. Hubby Bear and I have always been fans of tangy, creamy, yoghurty goodness, but we thought that was off the cards once we’d started down the Paleo path. Then I got the ‘Going Coconuts’ recipe book by Brynley King which includes, among many other wonderful looking things that I’m dying to try, a recipe for making yoghurt with nothing but coconut milk and pro-biotic capsules.
“Say no more Ms King, you had me at yoghurt!” I cried scrabbling into the kitchen to sterilize a large glass jar with boiling water.
I must actually admit to being a bit apprehensive about making the yoghurt as I did once attempt the alchemy with ordinary cow’s milk and yoghurt starter and quite frankly it was a disaster we can quickly draw a curtain over. However my first foray into coconut yoghurt was pleasantly straightforward. Maybe I was aided by the fact that the weather was so warm over the weekend or maybe the yoghurt gods were smiling down on me whatever it was making this stuff was a breeze.
3 Cups of coconut milk (full fat)
2 pro-biotic capsules – I used, as Brynley suggested, the Inner Health Plus capsules
1 large glass jar with lid
Sterilize your glass jar and lid, cup measure and whisk (I did this by pouring boiling water all over them). Measure the coconut milk into the jar, break open the capsules and tip the contents into the milk. Whisk together the coconut milk and pro-biotics put on the lid and leave to do its crazy yoghurt thing in a warm place for 10 – 12 hours. I’m not kidding when I say our house is hot at the moment, we’re talking 28 C, so I just left the jar in Hubby Bear’s office where I knew little Baby Bear’s paws wouldn’t be able to nab it.
Once it’s sat in a warm place put it into the fridge for another 12 hours before sampling. It will thicken up a bit more with standing.
Blueberry muffins are such a ubiquitous comestible that I feel like my cooking repertoire is incomplete without having a go to paleo version for those times when only a blueberry muffin will do. You know the ones.
We’re very fortunate to be in the midst of blueberry season here and what better time to experiment with blueberry muffin recipes than when you can get punnets and punnets of them nice and cheap!
½ Cup blueberries
2 Tbsps melted coconut oil
½ Cup coconut milk
1/3 Cup + 2 Tbsps coconut flour
2 Tbsps of maple syrup or coconut sugar
½ tsp vanilla extract
1/8 tsp baking soda
Preheat your oven to 180 C.
Add all your dry ingredients to a large bowl. Whisk together your wet ingredients in a separate bowl then pour into the bowl with the dry ingredients fold loosely together, then drop in the blueberries and gently mix together to distribute. Line your muffin tray with patty cases and scoop your muffin mixture into each one. Bake for 30 – 35 mins until they’re golden and a skewer inserted in the middle comes out clean.
Store in the fridge if not using straight away.
This is one of those wondrous spur of the moment concoctions that had no prior thought put into it at all, but serendipity arranged matters and there’s no arguing with serendipity.
Baby bear and I were grocery shopping yesterday when I saw a mango of such superlative ripeness that I could not possibly leave it behind. So we left the shop with everything on the shopping list plus the perfect mango.
Half of the mango was devoured in a salad with fresh blueberries tossed with a squeeze of fresh lime juice and shards of chocolate protein balls – divine. But with half the mango left and temperatures still regularly raising a wee shine on the forehead trusty Mr Snowy the ice cream maker was begging to be put to good use and so this morning Baby Bear and I made ice cream!
1 Can coconut cream
1 ¼ C fresh diced mango
½ C blueberries
1 teaspoon fresh lime juice
1 dessert spoon of maple syrup
Place all ingredients into a blender or food processor fitted with an ‘S’ blade (I used my beloved stick blender) and puree until smooth. Pour into your ice cream maker and churn as per manufacturer’s instructions. If you don’t have an ice cream maker I would pour into a freezer proof container and let freeze almost all the way through before taking out and blitzing in the food processor or blender again and then re-freezing. Do that around 3 times and it should create a reasonably aerated mixture.