1 can coconut milk
1/2 cup sugar + 1/2 cup sugar
1/2 tsp vanilla extract (optional)
Refrigerate the can of coconut milk overnight, or put in freezer for about 30 minutes. In a small baking pan (I used a 6 inch round pan) melt the first half cup of sugar over low to medium heat. You'll need to shake and turn the pan so that the sugar melts evenly. Be sure to wear oven mitts. Once the sugar is completely melted, set aside and let cool while you make the flan. Preheat the oven to 325 F. Place a large pan half filled with water in the oven. Allow the water to heat while you prepare the flan. Get the can of coconut milk from the fridge and without shaking it, open the top. Scoop out the cream and set aside in a small bowl. Pour the remaining coconut water into a small saucepan. Bring to a boil and add the other half cup of sugar and vanilla. Simmer until syrupy, maybe 15-20 minutes. Take off heat and let cool for 10 minutes.
Whip the coconut cream you separated. Add the three eggs and mix thoroughly. Pour in the coconut water syrup. Once it's all well mixed pour it into the pan with the melted sugar. Carefully place the pan with the flan mixture into the pan half-full with water that's in the oven. Bake at 325 F for 35-40 minutes or until it's golden and firm toward the edges. The middle might still be a bit loose. Just don't let the top turn from golden to brown. Remove the flan pan from the oven and let cool for 20 minutes. Place in the refrigerator and allow to cool for at least 4 hours, preferably overnight. Slide a knife around the edges of the flan and turn onto a plate. Let the melted sugar drip onto the flan. Serve.
Saturday, October 31, 2015
These are super simple. Pour about 3/4 cup sugar into a sauce pan. Melt over low to medium heat. Twirl the pan every few minutes so that the sugar on bottom doesn't burn. Meanwhile, wash your apples and put in the lollipop sticks. Place them on parchment paper. When the sugar is melted, grab each apple and twirl it as you pour the sugar onto it. Make sure you do this over the parchment paper or over foil. Be very careful while pouring, the sugar is dangerously hot. Put them back down on the paper and let cool a few minutes. That's it!
Monday, July 7, 2014
4 tbs sugar
4 tbs canola (or safe) oil
1 cup quinoa flour
1/2 cup water
1/2 tsp vanilla extract
Safe spices such as cinnamon
Grease and preheat waffle iron. Separate the whites from the yolks. Beat the whites until firm peaks form. Slowly beat the sugar into the whites. Beat the yolks and add the oil, water, and vanilla. Mix well. Add the water and the flour with the salt and any spices. Mix well. Fold in the egg whites. If the batter is too thick, add a bit more water. These need to be a little thicker than pancake mix. Pour batter into waffle iron and remove when cooked.
Thursday, January 23, 2014
These come out super soft and easy to chew. Very tasty too. I usually only make two at a time, but I’m sure you could make a bigger portion. I shred the meat off the bone when it’s done to serve. Whatever my daughter doesn’t eat I separate into portions and freeze in silver foil. When I want to serve it again I defrost it at low heat until it’s steaming again.
2 country style ribs
1 tbs safe oil
2 tbs maple syrup
3 tbs apple juice (or other similar safe juice, I sometimes use peach too )
Preheat oven to 250. Wash the ribs and rub them with oil and salt. Place in a pan and cover with foil. Bake for 2 hours. Mix the syrup and juice, then take out the ribs and brush them thoroughly with the mixture. Cover them with foil again and bake an additional 2 hours. Let cool a few minutes then serve as desired.
1.5 cups of water
¾ cup sugar
6 pears, peeled and chopped
Bring the water and sugar to a boil then add the pears. Stir then lower the heat. Simmer until the pears are soft, about 20-25 minutes. Blend the mixture and cool it in the fridge for at least 4 hours. Pour the mix into ice cream machine and let it run until everything freezes smoothly. (I have the ice cream attachment for the Kitchen Aid mixer and it makes really beautiful, smooth sorbet).
This recipe makes 6 cupcakes, but you can increase it to make more or a full cake.
½ cup of sugar
½ tsp of vanilla
¼ cup potato starch
Preheat oven to 325. Separate the whites from the yolks. Beat the whites with the salt until stiff peaks form. Mix the yolks with the vanilla, sugar and potato starch until the mixture’s smooth. Slowly fold in the whites until the mix is all one color. Pour into cupcake pan and bake for about 20-25 minutes.
For Frosting - Coconut manna and sugar
I powder about a ½ cup of sugar in my coffee grinder then pour it into a bowl with about ½ cup of coconut manna that I’ve warmed by placing the jar in hot water for 15 minutes. You can adjust the amounts of each to taste. If the manna is warm enough it will be very fluid and once you mix it with the sugar will be thick but still spreadable. You can then use it to frost the cupcakes.
Wednesday, January 9, 2013
1 tbs pureed spinach
1 tbs potato starch
1 tsp water
Dissolve the starch in the water then beat in the egg and mix in the spinach. Add salt to taste. Place a frying pan on medium to high heat and coat with safe oil. Once it’s hot, drop in about half the egg mix and pick up the pan and twirl it to spread out the egg. Let it cook until it can be flipped and finish cooking the other side. Remove from pan and do the same with the rest of the egg mix. Roll each piece of egg and slice it into noodle sized strips. Serve.