I love coconut oil and I love finding sneaky ways to get it into our diet. My kids raved about this fudge. The five-year-old was 'surprised we could eat chocolate'. I didn't use a food processor to mix it, I just stirred it together and there was a layer of peanut butter/honey at the bottom once it set up. I'll try the processor next time to see if that makes a difference. I'd also like to try this with almond butter, maybe cashew as well.
1 c. coconut oil
1/2 c. peanut butter (homemade, or other nut butter)
honey to taste
a pinch or two sea salt
1 tsp. vanilla - still not sure if this is GAPS legal or not
Melt the coconut oil over very low heat. Pour it and remaining ingredients into food processor or blender and have at. Pour it into an 8x8 glass pan and place it in the freezer to "set up". You'll need to leave it in the freezer or refrigerator unless you live in Antarctica and have no central heating.
I'm not sure where to put this. Too much coconut oil too early might cause problems. Honey in small amounts is allowed starting in Stage 5. Vanilla is still up in the air. I'd save it for Full or at least Stage 5.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Friday, July 15, 2011
Thursday, July 14, 2011
Russian Custard
The GAPS book gives a good description on how to make this. I also referenced this post from the Healthy Home Economist.
I halved the recipe and used:
4 egg yolks (from pastured free range chickens)
2 tsp. raw honey
a pinch or so salt
Blend, blend, blend until it turns a soft yellow and gets a little foamy. We sliced up bananas and diced apples and put them in a bowl with a spoonful or two of ground almonds then scooped the custard over the top, sort of like milk or cream. Three of the boys devoured it and had seconds. And then asked later today if they could have it again soon. My fourth ate the fruit but would not eat the "disgusting stuff".
I would consider this Full because of the honey, but if you aren't limiting it then you could eat it by itself in Stage 3 or 4, with fruit in Stage 5 or 6.
I halved the recipe and used:
4 egg yolks (from pastured free range chickens)
2 tsp. raw honey
a pinch or so salt
Blend, blend, blend until it turns a soft yellow and gets a little foamy. We sliced up bananas and diced apples and put them in a bowl with a spoonful or two of ground almonds then scooped the custard over the top, sort of like milk or cream. Three of the boys devoured it and had seconds. And then asked later today if they could have it again soon. My fourth ate the fruit but would not eat the "disgusting stuff".
I would consider this Full because of the honey, but if you aren't limiting it then you could eat it by itself in Stage 3 or 4, with fruit in Stage 5 or 6.
Monday, July 11, 2011
Cinnamon Nut Cookies
I used this recipe from Grain-Free Foodies for Cinnamon Nut cookies.
Mine were flatter than theirs but still tasty. I doubled the batch to have some for snack or breakfast tomorrow but didn't double the cinnamon.
2 egg whites
2 cups nut flour (or nuts that have been soaked and dried)
1 tbsp. cinnamon
1/4 c. honey
Beat the egg whites until fluffy. Fold in the nut flour....although nut flour doesn't like to fold, it sort of glops. Add the cinnamon and honey. Drop onto a greased cookie sheet and bake at 350 degrees for 15-20 minutes. Mine were done at 11 or 12 minutes.
I thought they were a tad too sweet so next time I'd half the honey.
This would be Stage 5 due to cinnamon, but if you're avoiding honey you'd want to wait until Full.
Mine were flatter than theirs but still tasty. I doubled the batch to have some for snack or breakfast tomorrow but didn't double the cinnamon.
2 egg whites
2 cups nut flour (or nuts that have been soaked and dried)
1 tbsp. cinnamon
1/4 c. honey
Beat the egg whites until fluffy. Fold in the nut flour....although nut flour doesn't like to fold, it sort of glops. Add the cinnamon and honey. Drop onto a greased cookie sheet and bake at 350 degrees for 15-20 minutes. Mine were done at 11 or 12 minutes.
I thought they were a tad too sweet so next time I'd half the honey.
This would be Stage 5 due to cinnamon, but if you're avoiding honey you'd want to wait until Full.
Cashew Cookies
We tried these yesterday and they were a huge hit.
3 c finely ground cashews/cashew butter
2 eggs
1/2 c honey
Blend cashews in a food processor as long as you can stand. The smoother they are, the better the cookies. Transfer to a bowl and mix in eggs and honey. Batter will be soupy/gloppy. A little time in the fridge helps. Drop in gloppy spoonfuls onto greased cookie sheet and bake at 350ยบ for 10-12 minutes. They will spread, fluff up, and finally turn golden brown. Allow to cool on the pan before transfering to a cooling rack. Or your mouth. Makes 2 dozen large cookies, or 3 dozen smaller ones.
Mine did not spread out like hers, they stayed in the shape of balls. Perhaps I used too many nuts - I measured out 3 cups of cashews (soaked and dehydrated) then turned those into nut butter. I mixed the eggs and honey in the food processor which may have also made a difference because it was THICK, not soupy/gloppy. I didn't use the full 1/2 cup of honey, just a few drizzles.
I had an idea for making nut butter in the future though....my kids love a spoonful of nut butter for a snack so if I know they will be eating it right away I'm going to add a few raw egg yolks while processing the nuts. It doesn't change the taste or texture but adds important fat and vitamins/minerals.
3 c finely ground cashews/cashew butter
2 eggs
1/2 c honey
Blend cashews in a food processor as long as you can stand. The smoother they are, the better the cookies. Transfer to a bowl and mix in eggs and honey. Batter will be soupy/gloppy. A little time in the fridge helps. Drop in gloppy spoonfuls onto greased cookie sheet and bake at 350ยบ for 10-12 minutes. They will spread, fluff up, and finally turn golden brown. Allow to cool on the pan before transfering to a cooling rack. Or your mouth. Makes 2 dozen large cookies, or 3 dozen smaller ones.
Mine did not spread out like hers, they stayed in the shape of balls. Perhaps I used too many nuts - I measured out 3 cups of cashews (soaked and dehydrated) then turned those into nut butter. I mixed the eggs and honey in the food processor which may have also made a difference because it was THICK, not soupy/gloppy. I didn't use the full 1/2 cup of honey, just a few drizzles.
I had an idea for making nut butter in the future though....my kids love a spoonful of nut butter for a snack so if I know they will be eating it right away I'm going to add a few raw egg yolks while processing the nuts. It doesn't change the taste or texture but adds important fat and vitamins/minerals.
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