Gluten-Free Coconut Cornbread Trifles w/ Fresh Starwberries, Lemon Curd and Coconut Whip Cream

09 Friday May 2014

Posted by cosmohippiechef in cake, dessert, gluten-free

≈ 4 Comments

Tags

coconut, coconut milk, gluten free, honey, lemon, mint, seasonal, strawberries

Food:

Gluten-Free Coconut Cornbread Trifles w/ Fresh Strawberries, Lemon Curd and Coconut Whip Cream serves 16

Coconut Cornbread muffins:

1 ½ c. corn flour

½ c. coconut flour

1/3 c. unsweetened coconut flakes

½ c. local honey

½ tsp. xantham gum (not vital)

1 T. baking powder

½ tsp. salt

1/3 c. coconut oil

¼ c. ghee (clarified butter)

2 local eggs

½ c. creamed coconut

7 oz. canned coconut milk, placed in fridge overnight (plus two cans of coconut milk, placed in the fridge as well= 3 cans total)

½ tsp. coconut extract

Directions:

Side note: When removing the coconut milk from the can place the coconut fat that has surfaces to the top in a separate bowl and just use the liquid. Place the unused solid coconut fat back into the fridge for making vanilla the coconut cream for this dessert.

1. Pre-heat the oven to 350 degrees, line sixteen cupcake tins. In a large bowl sift together the corn flour, coconut flour, xantham gum, baking powder, and salt. Next add coconut flakes. Set aside.
2. In a medium saucepan over low heat mix together honey, coconut oil, ghee, creamed coconut and coconut milk until smooth, DO NOT LET MIXTURE BOIL. Take mixture off the heat and let cool. Next whisk in the 2 eggs and coconut extract. Combine the wet and dry mixture, stirring just to combine. Fill each cupcake tin with an even amount of the batter. Bake for 8-12 mins or until a toothpick inserted in the middle of one of the cupcakes comes out clean. Let cool.

Lemon Curd:
Adapted from Alton Brown

5 local egg yolks
1 cup sugar (I used local honey)
4 organic lemons, zest and juiced
1 stick butter, cut into pats and chilled (I used ghee)

Directions:

1. Add enough water to a medium saucepan to come up about 1-inch on the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
2. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Fresh strawberries:

4 lbs fresh strawberries, hulled and sliced
1 c. fresh mint, chopped
2-4 T. raw sugar
2-4 T. honey wine vinegar local, use any sweet vinegar you have)
Pinch of salt

Directions:

1. Place the slices strawberries and mint in a medium-sized bowl. Sprinkle over 2 T. sugar and 2 T. honey wine vinegar to start. Toss. Let sit until juice has started to form on the bottom of the bowl. If you want more juice use the other 2 T. of the sugar and vinegar. Set aside.

Vanilla Coconut Cream:

Reserved coconut fat from 3 cans of coconut milk
1 fresh vanilla bean, scraped (or 1 tsp. vanilla extract)
2- 4 T. pure maple syrup or honey
Pinch of salt

Directions:

Whip all the ingredients together using a standing mixer or hand mixer. Taste for desired sweetness. Place back in the fridge until ready to use.

Putting it all together:

1. In a half pint mason jar, start by cutting a muffin in halves length wise, crumble one half into the bottom of the jar. Next add a spoonful of the strawberries and a little juice, next add a spoonful of the lemon curd, next a layer of coconut cream. Then crumble the rest of the muffin over the already layered ingredients and layer one more time ending with the coconut cream. Garnish with a slice of strawberry. EAT!

Love:

This recipe was the star of the show last month, I made it three times! The first attempt was to test my idea and have my husband and girlfriends try it and give me some honest feedback, trust me they were happy to lend their taste buds and gave me really good info going forward. The second time making this was for a Welcoming Dinner at a photography retreat hosted by the lovely Brooke Davis of Blush Photography, it was a total hit. The third and final making of this dessert was at my seasonal cooking class for Slow Food Utah and Wasatch Community Gardens at Harmon’s City Creek, my students loved it! Phew, I’m tired just typing all of this! My students added that blueberries would be a great swap for the strawberries and would pair nicely with the lemon curd (why didn’t I think of this?!). You would think I would have had time to photograph the whole process, but sadly I didn’t. Between my day job, teaching classes and personal chef work it was all business last month, so I am hoping you give me a pass and just enjoy this recipe!

This dessert is more involved than most of my recipes but TOTALLY worth it, I worked really hard to get this just right!

Here are some tips and tricks:

1. The lemon curd can be made up to two weeks ahead.

2. The coconut cornbread muffins can be made a day ahead.

3. Make sure to buy FULL FAT canned coconut milk, and don’t forget to store it in the fridge.

4. Buy organic strawberries and let that be the last step before putting these trifles together.

5. Rhubarb curd would also be delicious and swapping blueberries for strawberries would be genius. Thanks Deb Mace for the idea!

I had so much making this dessert (three times!), but even more fun watching everyone else enjoy it. Good luck, and let me know if you attempt to make this, ENJOY!

Cashew Milk Two Ways- Plain and Spiced Pumpkin

18 Monday Nov 2013

Posted by cosmohippiechef in DIY, Drinks, gluten-free, seasonal, vegan

≈ 2 Comments

Tags

coconut milk, dates, gluten free, nuts, pumpkin, seasonal, vegan

Love:

We are huge fans of cashew milk at our house, we drink it exclusively. I have made every nut milk under the sun, almond, walnut, Brazil, coconut plus many blends. The cashew milk is a little richer and full flavored and when well blended creates no waste, the nuts blend completely smooth into milk! The plain cashew milk we use for smoothies and hot cereal on the weekends, really anywhere milk is called for. I have also been trying to create a spiced pumpkin milk for all you pumpkin loving fools out there buying those yucky processed substitutes at the grocery store. Hopefully you all saw my post for Homemade Spiced Apple Cider Pumpkin Syrup, this is the next step to making your own perfect pumpkin latte at home. Whip some up, now! ENJOY!

Food:

Cashew Milk Two Ways- Plain and Spiced Pumpkin

1 c. raw cashews, soaked overnight, drain and rinse

Plain Cashew Milk- makes 2 cups

1/2 c. soaked/drained and rinsed cashews

2 c. water

Directions:

1. Cashews and water go into the blender, blend well. I blend mine twice in my blentec.

2. Pour milk into your favorite glass bottle and store in the fridge. It will last 4-6 days.

Pumpkin Spiced Cashew Milk– makes 2 cups

1/2 c. soaked cashews

1/2 c. fresh roasted pumpkin puree (here is a old recipe using fresh roasted pumpkin puree)

2 Medjool dates, pits removed and chopped

1/4 tsp. EACH ground cinnamon, ground/fresh grated ginger, fresh grated nutmeg, ground cloves, ground cardamom and Chinese five spice, fresh lemon zest (use organic lemons) OR 1 3/4 tsp. pumpkin pie spice

pinch of Real salt, Celtic salt or Himalayan salt

1/2 vanilla bean, scraped- save pod

2 c. water

Directions:

1. All of the of the ingredients go into the blender and blend twice. Strain through a fine mesh strainer.

2. Pour into your favorite glass jar, add the reserved vanilla pod to the milk and store in the fridge. Will last 4-6 days.

Nutrition:

Cashews-Cashews are a great source of monounsaturated fats. Cashews have excellent nutritional value, they have a lower fat content and higher protein and carbohydrate content than most other nuts. The fat they contain is derived from oleic acid, a monounsaturated oil with benefits that help protect against heart disease and cancer.

Peach Honey Coconut Ice Cream

25 Tuesday Jun 2013

Posted by cosmohippiechef in dessert, DIY, gluten-free, homemade gifts, seasonal

≈ 3 Comments

Tags

coconut milk, fruit, gluten free, honey, lemon, local, peaches, seasonal

Love:

Well, I think it is safe to say it is summer! My lack of posting recipes is beacuse I am busy having lots of fun (follow me on intstagram @cosmohippiechef for extra food pics and adventures). Time to break out your ice cream makers and get busy making homemade ice cream, like this Peach Honey Coconut. You are probably thinking peaches? I haven’t seen peaches at the farmers market yet? You are right, I used my canned peaches that I canned last summer. After taking inventory of my canning pantry I realized I need to start using up those goodies I spent all that time last summer preserving. So I started with my canned peaches, this ice cream is creamy and lightly sweetened with local honey. This recipe makes a lot of ice cream so you’ll be stocked up for a while. One of my most important tips is, make sure the liquid mixture is cold before you pour it into the ice cream machine! You are ready to rock and roll, hurry and make a batch of this and then get back to soaking up summer. Enjoy!

Food:

Peach Honey Coconut Ice Cream- makes a lot!

2 c. whole milk (organic)

1 c. canned coconut milk (full fat)

1 quart size canned peaches, liquid drained

3/4 c. honey (local, I use Clifford Family Farms and I get it at the farmers market)

2 eggs, (local, I use Clifford Family Farms and I get it at the farmers market)

juice of one lemon

pinch of salt (I like Real Salt, local or Celtic Gray Salt)

Directions:

1. Using your standing mixer, crack and beat the two eggs until creamy and the color has changed to a lemony pale yellow, about 5 minutes. Turn the mixer down and add the honey slowly, it will stick to the sides so turn the mixer off and scrape down the sides and mix again.

2. Next, with the mixer on low add the whole milk and coconut milk. Add the lemon juice and a healthy pinch of salt.

3. Pour the drained peaches into food processor and pulse them down until they are saucy and no longer have any chunks. Add the pureed peaches to the milk mixture, stir to combine.

4. Place this mixture into the fridge overnight or at least 4 hours, this step is very important. You want your mixture to be very cold when adding it to the ice cream machine. I had to process mine in two batches, I have made the mistake of poring it all in at once and had major spillage!

5. Process according to your manufactures directions. Freeze for a couple of hours and then EAT!

*optional- I toasted unsweetened coconut flakes in a dry saute pan until lightly toasted and fragrant. Sprinkle on top of your ice cream.

Here are some of my other favorite homemade ice creams:

Homemade Chocolate Ice Cream

Rhubarb Strawberry Buttermilk Ice Cream

Black Rice Coconut Pudding w/Dates

18 Thursday Apr 2013

Posted by cosmohippiechef in breakfast, dessert, gluten-free, Side dish, Snack, vegan

≈ 2 Comments

Tags

coconut milk, dates, gluten free, rice, vegan

Love:

Do you like rice pudding? Until this week I didn’t, I am really funny about textures, soggy bread, tapioca, bloomed chia seeds- ick! I had always put rice pudding in the same category, until now.

I am a part of Slow Food Utah’s book club, what is great about our book club is that all the books we read are about food. Our last book was ‘An Everlasting Meal, Cooking with Economy and Grace’ by Tamar Adler. When we meet for book club we usually bring dishes based on something featured in the book, this particular book had a number of recipes to choose from but for some reason the Rice Pudding was speaking to me. I have never made rice pudding and as I said I don’t even like rice pudding, but for some reason I was compelled to make it. I changed quite a bit of the recipe to appeal to my needs and what I had on hand, which is exactly the premise of the book. This book is so hopeful in learning how to make a meal using what you already have in your house or in other words, learning how to just wing it and not necessarily having to follow a recipe. This book teaches you to use what you have and even has recipes for when you mess something up, like we all do. Even those of us who blog and cook all the time mess up, but learning how to recover from those mess ups makes all the difference in your pocket-book as well as your confidence.

This rice pudding is delicious! It is warm, comforting and healthy which is always at the top of my list. I had everything on hand which was a major bonus, and even my friend Amber Billingsley head pastry chef at Vinto loved it. Amber is an award-winning pastry chef, had I known she was coming to book club I probably wouldn’t have brought dessert! I am however grateful she was there to help me. Also grateful that I got over my fear of rice pudding and added a new recipe to my list of how to use up what is leftover. Enjoy!

Food:

Black Rice Coconut Pudding w/Dates serves 4-8

2 1/2 c. leftover rice (I used Forbidden Rice)

3 c. canned coconut milk (full fat)

1/4 c. pure maple syrup

3/4 c. chopped medjool dates

1 tsp. vanilla

1 tsp. cinnamon

few healthy grates of nutmeg

healthy pinch of real salt

*top with coconut butter (you can find this at Whole Foods or Good Earth, usually next to coconut oil)

Directions:

1. Combine all the ingredients in a medium heavy bottom pot. Let it heat to just under a boil. As soon as you see the first bubbles, lower the heat to a quiet simmer.

2. Cook with the intention of the rice absorbing everything. (I kept mine a little juicy) After 50 min, it should be very pudding-y, with a tiny bit a swim left to it. Hot or cold it is delish!

Nutrition:

Black Rice/ Forbidden Rice- The purple color is associated with anthocyanin antioxidants, which are also found in blueberries, but with more fiber and more vitamin E present than in the berries. Plus black rice even outdoes the healthful properties of brown. Here is another recipe using Black Rice.

Dates- Dates are one of the best natural sources of potassium, an essential mineral needed by the body to maintain muscle contractions, and smooth functioning of the heart muscles. As potassium does not get stored in the body, a regular consumption of dates will continually replenish the body and aid in maintaining a healthy nervous system and the right balance of the body’s metabolism. Calcium and magnesium present in the dates ensure healthy bone development and energy metabolism. Important vitamins, like vitamin A and a variety of B-complex vitamins (thiamin, riboflavin, niacin, etc) help fight off many infections to maintain and develop a healthy body. Dates contain vital amino acids that aid in smooth digestion and the adequate nicotinic content in them helps cure intestinal disturbances. Here is another recipe for dates.

Coconut Milk- 1. helps maintain blood sugar 2. keeps skin and blood vessels flexible and elastic 3. aids in strong bones 4. helps prevent anemia 5. relaxes muscles and nerves 6. helps control weight 7. decreases risk of inflammation 8. helps lower blood sugar 9. helps maintain healthy immune system 10. promotes health of prostate gland. Here is another recipe using coconut milk.

Coconut Banana Caramel Cream Pie

27 Wednesday Mar 2013

Posted by cosmohippiechef in dessert, gluten-free, vegan

≈ 5 Comments

Tags

bananas, coconut, coconut milk, dates, gluten free, oats, walnuts

Love:

Last fall my sister came for a visit and I wanted to make her a special meal and an even more special dessert. I made a version of this pie with a traditional graham cracker crust and caramel that I made by boiling a can of sweetened condensed milk (still in its sealed can mind you) for 2 1/2 hours! Plus heavy whipping cream for a topping. I knew this would be a hit with my sis, the last pie I made her was a chocolate tofu pie and she ain’t down with no tofu pie. I can’t wait till she visits again so I can make her this new version, don’t tell her but it’s vegan and gluten-free and if you ask me better than the one we had last fall. I have been working out this recipe in my head for the last six months and then one Monday morning in yoga during savasana (corpse pose for those of you who aren’t into yoga) it all fell into place. I couldn’t be happier to share this recipe and hopefully some new ideas (caramel sauce made from dates, and coconut whip cream) with you, and most of all I can’t wait to make it for my non tofu eating sis! Enjoy!

Food:

Coconut Banana Caramel Cream Pie serves 8

Crust-

3/4 c. organic thick rolled oats (gluten-free)

3/4 c. unsweetened shredded coconut (I buy mine in the bulk section)

3/4 c. walnuts

6 T. coconut oil, melted

3 banana’s, sliced (for filling)

Directions:

1. Pre-heat oven to 350 degrees. Place the oats, walnuts and shredded coconut in the food processor, pulse until you get a nice crumble.

2. Pour the crumble into the pie pan, add the melted coconut and with a fork mix until well combined. Smooth out and press up the sides.

3. Bake for 22 min. Take out of oven (the center of the crust might puff up, don’t worry) and let cool 15 min. With the bottom of a measuring cup smooth out the crust again, press lightly up the sides and then place the crust in the fridge for at least one hour (I think mine was in there for 2), it will firm up and be ready for the rest of the ingredients.

Salted Caramel Dip/Sauce- politely borrowed from My New Roots

2 cups pitted Medjool dates

¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower) (I prefer almond butter)

4 tsp. fresh lemon juice

½ tsp. sea salt (or more to taste)

1 vanilla bean, seeds scraped (I use organic vanilla extract)

soaking water as needed

Directions:

1. Soak dates for at least 4 hours in water.

2. Drain dates, reserving the soak water.

3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water).

4. Store in an airtight glass container in the fridge for up to a week.

Coconut Whip Cream-

1 c. canned coconut milk, chilled (save the leftovers for a smoothie OR if you really like whip cream use all of it and adjust sweetness)

1 T. pure maple syrup

1 tsp. vanilla extract

Directions:

1. Pour the canned chilled coconut milk into a bowl (I used my kitchen aid mixer with the whip attachment). Start to whip. When it starts to firm up stop machine and add maple syrup and vanilla. Whip again until you’ve reached desired consistency. (I like mine firm but still light and fluffy, use your best judgement it will firm up more in the fridge).

Toasted Coconut for topping-

1/4 c. unsweetened shredded coconut

1. Place the coconut in a dry saute pan over medium low heat, lightly toast stirring often. Careful not to burn, set aside.

Assemble-

1. Prepared crust

2. Sliced bananas

3. Salted Caramel Sauce

4. Coconut Whip Cream

5. Toasted Coconut

Place in the fridge for at least an hour for all the flavors to meld together, cut with a very sharp knife and serve immediately.

Nutrition:

Coconut oil- Coconut oils medium-chain fats are easily absorbed and preferentially used as an energy source, their burning actually increases the body’s metabolic rate. Coconut oil contains a fat called lauric acid also found in breast milk, lauric acid is converted into a highly beneficial compound called monolaurin, an antiviral, antibacterial destroyer of disease-causing organisms.(Canned coconut milk- buy whole, not low-fat. Low fat coconut milk has most of the medium-chain fats removed. Choose a brand that has no additives.)

Dates- Dates are rich in antioxidants and anti-cancer compounds. An alkaline food and an excellent source of easily digested carbohydrates.(Eating local is key in a holistic diet, but eating regionally is also important depending on where you live. In Utah we don’t have a year round growing season so eating within our region fills in those gaps. Dates are in season in California during this time of year and I was lucky enough to be gifted 2 lbs of them. This was the perfect recipe to use some of them on.)

Oats- Oats provide and abundance of antioxidants and lignans which help protect against cancer and help stabilize blood sugar levels. Rolled oats, which are minimally processed are slightly less beneficial than steel-cut or whole oat groats.

Oatmeal Banana Bread

25 Sunday Mar 2012

Posted by cosmohippiechef in breakfast, dessert, vegan

≈ 16 Comments

Tags

bananas, chocolate, coconut milk, gluten free, nuts, oats, seeds, vegan

Food:

Oatmeal Banana Bread

1c. oats (preferably gluten-free)

3/4c. walnuts, divided

1/3c. coconut flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

4 ripe bananas

1/2c. nut milk (I used Homemade Coconut Milk)

2 tsp. vanilla

6 T. coconut oil (if solid gently melt)

6 T. pure maple syrup

1/4c. sunflower seeds, hemp seeds and whole almonds- chopped

3/4c. vegan chocolate chips

Directions:

1. Start by lining a loaf pan with parchment paper and preheating the oven to 350 degrees.

2. Next place the oats and 1/2c. walnuts in the food processor, process until it looks like flour. Be sure not to over mix.

3. Place the oat/walnut flour into a large bowl, one that is big enough to add the other ingredients to. Add the coconut flour, salt, baking soda and baking powder to this mixture and mix well with a whisk or fork.

4. Next place the banana’s, nut milk, vanilla, coconut oil and pure maple syrup into the food processor, process until all the ingredients are mixed well. The scent of this mixture is heavenly. Add this mixture to the dry mixture. FOLD all the ingredients together, DON’T OVERMIX!

5. Now add the chopped almonds, the remaining 1/4c. walnuts, sunflower seeds, hemp seeds and chocolate chips. Fold these in gently. Pour the batter into the lined loaf pan and bake for 45 minutes. (Check the banana bread by inserting a toothpick into the center, if it comes out clean it’s ready) Let cool completely before slicing.

Nutrition:

Nuts and seeds- With their gold mine of healthy minerals and their niacin and folic-acid contents, seeds are an excellent nutrition package. They are among the better plant sources of iron and zinc. In fact, one ounce of pumpkin seeds contains almost twice as much iron as three ounces of skinless chicken breast. And they provide more fiber per ounce than nuts. They are also good sources of protein. Each seed has its own individual bang for its bite, reasearch each on and be amazed.

Coconut Flour- Coconut flour has a low glycemic index, which means it’ll keep you fuller for longer and gives you steady, balanced energy. Not to mention its 58% fiber content, ranking it the higher than bran!

Banana’s- They soothe the stomach and strengthen the lining against acid and ulcers. Has antibiotic activity. Bananas feed the natural acidophilus bacteria of the bowel. They are high in potassium which benefits the muscular system.

Oats- Oats provide and abundance of antioxidants and lignans which help protect against cancer and help stabilize blood sugar levels. Rolled oats, which are minimally processed are slightly less beneficial than steel-cut or whole oat groats.

Love:

This yummy, decadent, GLUTEN-FREE, VEGAN Oatmeal Banana Bread will blow your mind, it is very similar to my Banana Date Muffins, but without the dairy. With the addition of the oat/walnut flour (which I learned about from My New Roots, and was the inspiration for this heavenly creation) this Oatmeal Banana Bread is on a whole other level. I have made it twice now and we (me, Billy and everyone who I served it to last week) are in love. Get in the kitchen and make a loaf, it’s easy-I SWEAR! Enjoy!

(Coconut) Milk and (Cinnamon Toast Crunch) Crackers- Cosmo Hippie Style

19 Monday Mar 2012

Posted by cosmohippiechef in DIY, Drinks, Snack, vegan

≈ 1 Comment

Tags

almond meal, coconut milk, gluten free, nuts, vegan

Love:

I thought on this post I would start with the love. Lately I have been feeling like a loser in the food department. Sounds silly huh? I feel like I came blazing into the New Year with all these great recipes and now have hit a wall. Trust me when I say I have still been cooking up a storm, but a lot of the recipes have been other bloggers I follow, recipes I found on pinterest or oldies but goodies of my own. Maybe it is due to the fact that my work life has been very stressful that my creative food juices have taken a back seat! But then out of nowhere I create Homemade Coconut Milk and Cinnamon Toast Crunch Crackers. Both are delish, easy, and the best part is they are healthier than the originals. I love cooking and creating, and whether they are my own recipes or someone else’s the result is the same- it makes me happy. Enjoy!

Pictured above: small jar is coconut milk, larger jug is cashew milk (same method for both, but for the cashew milk I use 4c. water when blending)

Food:

Homemade Coconut Milk- Makes 2c.

1c. shredded unsweetened coconut, place in a bowl and cover with filtered water overnight, drain

2c. fresh filtered water

1 tsp. vanilla

pinch on salt

Directions:

1. After you have drained the coconut that has been sitting overnight, place the coconut in the blender with the water, vanilla and pinch of salt. Blend on high for about one minute.

2. Drain the mixture either through a nut bag or a fine mesh strainer. Squeeze the coconut to get as much liquid out as possible. (Save the coconut pulp, it’s what we will be making the crackers out of)

3. Pour the fresh coconut milk into a glass container and store in the refrigerator. It will last about 5-7 days.

Nutrition:

Why nut milks? Years ago when I went vegan to combat some health issues I thought milk would have been one of the hardest things in my diet to give up, until I realized that drinking milk means I am most likely drinking milk from an animal that is forced to milk even when it is not producing milk for its baby. Think about it like this, human woman produce milk when they have a baby, that baby usually breast feed for 1-2 years and after that baby stops breast-feeding that woman no longer produces milk. Now imagine if that woman is forced to take something that forces her to produce milk even though she is no longer breastfeeding. Crazy right? This is what happens to animals, and we are the only species that drinks the milk from another species. This is a personal choice in MY house, I am a milk chugin’ convert who now enjoys a wide range of nut milks such as almond, cashew, rice, coconut, and I might just have to try walnuts next time. Nuts milks are fresh, raw and loaded with vitamins and minerals.

Food:

Cinnamon Toast Crunch Crackers- Makes 16 crackers

1c. leftover coconut pulp from recipe above (you could try this with dry, shredded, unsweetened coconut- but I haven’t tried it that way)

1c. almond meal or almond flour (same thing)

1 T. coconut oil or canola oil

1 T. pure maple syrup or agave nectar

1 T. water

3/4 tsp. cinnamon, divided

2 T. sucant or raw sugar

pinch of salt

Directions:

1. Preheat the oven to 350, line a 9×9 baking dish with parchment paper.

2. In a bowl mix coconut pulp, almond meal, 1/2 tsp cinnamon and a pinch of salt together with a fork and work out any lumps.

3. In a smaller bowl or dish mix coconut oil, pure maple syrup and water together. Add this to the dry mixture and mix well.

4. Pour the mixture in the lined baking dish and press down firmly and spread it evenly inside the dish. Mix together the remaining cinnamon (1/4 tsp.) and sucant and sprinkle over the top of mixture. Place in oven and bake 10 minutes, take the dish out and cut into 16 squares (carefully) and place back in the oven for another 10-15 minutes. Until the top is slightly golden.

5. Let cook completely and serve.

Coconut Pumpkin Ice Cream w/ Toffee

29 Saturday Oct 2011

Posted by cosmohippiechef in dessert, DIY, vegan

≈ Leave a comment

Tags

coconut milk, pumpkin

So naughty but so nice. I made this recipe a few weekends ago when I was needing some cheering up. I just happened to have these ingredients laying around and thought to mix them all up- Voila! A sweet treat perfect for the season and it also worked in cheering me up. Enjoy!

Ingredients:

2 cans organic canned coconut milk
1 package of Pumpkin Ice Cream starter mix (I bought this at Williams Sonoma)
1 1/2 c. toffee, chopped into smaller pieces (I used toffee from V Chocolates, it was gift from someone Billy works with and was just sitting around begging to go into this ice cream)

Directions:

1. Open and pour the two cans of coconut milk into a mixing bowl, pour in the package of Pumpkin Ice Cream starter and whisk until it feels like the mix has dissolved. Refrigerate this mixture in until completely chilled.
2. After the mixture has chilled (maybe 2 hours) take out of the fridge and mix in the toffee.
3. Pour the coconut pumpkin toffee mixture into your ice cream maker and freeze according to manufacturer directions. I think I processed mine for 20-25 minutes.
4. Pour into freezer safe containers and freeze for at least one hour before serving.