The Sunday Recipe: Chocolate Raspberry Coconut Milk Custard
April 25, 2021 at 6:00 am (Recipes)
Tags: chocolate, coconut milk, custard, dairy free, gluten free, raspberries, refined sugar free
Chocolate Raspberry Coconut Milk Custard
This is one I make often, mostly for myself but my family doesn’t seem to mind. It’s gluten and dairy free, plus refined sugar free.
This time I don’t think I put enough water in around the ramekins, but no matter how poofed it gets, once it’s chilled, it is still delightful creamy goodness.
I use full fat coconut milk in this but I don’t see why it wouldn’t work with light. Just don’t try it with the cartons of coconut milk, I don’t think that would be the same.
I don’t mind the seeds in the raspberries but if they bother you, try frozen cherries.
This recipe is also easy to cut in half and I often do that to make it easier because then I can just use a square tin and four ramekins. I even bake it in the toaster oven on the front porch in the hot weather.
If you give it a try, let me know how you like it.
Ingredients
- 1 can (approximately 13.5 ounces) canned coconut milk
- 4 eggs
- ¼ cup maple syrup
- 3 tablespoons cocoa powder
- 1 tablespoon tapioca flour/starch
- 1 teaspoon vanilla extract
- 8 ounces frozen raspberries (about 3 tablespoons per ramekin)
Instructions
- Preheat oven to 375 degrees.
- Place the 8 ramekins into a roasting pan or baking dishes.
- Put a layer of raspberries in the bottom of the dishes.
- Heat 4 cups of water for a water bath. You may need more if the pan is big.
- Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used an immersion blender.)
- Pour batter slowly over fruit.
- Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
- Bake for 40 minutes.
- Remove from oven and remove ramekins from pan to a towel using tongs.
- Allow to cool then refrigerate for several hours.
- Enjoy!
The Friday Poem: April Sun Snow Shower
April 23, 2021 at 6:00 am (Poetry)
Tags: April, nature poetry, Sun Snow Shower
The Sunday Recipe: Potato Rosti Pizza
April 18, 2021 at 6:00 am (Recipes)
Tags: gluten free, pizza, potato crust, quiche
Potato Rosti Pizza
This is based on Potato Rosti Quiche by Nadiya Hussain. You can find the original recipe here https://thehappyfoodie.co.uk/recipes/nadiya-hussains-potato-rosti-quiche.
The first time I made this, I made it to her directions, though I left out the chives. I had to increase her baking time for the quiche quite a bit, by ten minutes. It turned out “okay” but I didn’t love it, so I started making some changes.
First off, I replaced the wheat flour with potato flour, to make it gluten free. Then I halved the salt she called for. I replaced the pie plate with the bigger pizza tin to get a more roasted potato flavor. (I also peeled the potatoes.)
Next time I might try smoked paprika and increasing the baking temp to 425 and reducing the cooking time by half for the crust. Experimenting is how we find our new favorite recipes!
Ingredients
Crust
- 12 ounces white potato, peeled and grated
- 12 ounces sweet potato, peeled and grated
- ½ teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 3 tablespoons potato flour
- 1 large egg, beaten, to mix with the grated potatoes
- 1 large egg to brush on crust after baking for 25 minutes
For the filling
- 3 large eggs
- ½ cup plus 2 tablespoons whole milk
- 5 ½ ounces extra sharp cheddar, grated
- small handful fresh chives, chopped (optional)
- freshly ground black pepper
Directions
- Preheat the oven to 350 degrees.
- Generously grease a metal pie pan with a rim.
- Grate the potatoes, wrap in cheesecloth or thin fabric, and squeeze out any excess moisture. (I got 1/3 cup of moisture out of mine, may vary by potato age.)
- In a large mixing bowl, toss the dried potatoes with the salt, paprika, garlic, onion and flour.
- Add the egg and mix through well.
- Press the mixture onto the pizza pan.
- Bake for 25 minutes.
- Brush the base and sides with the beaten egg, filling in any gaps that might have appeared.
- Bake for another 5 minutes.
- While the crust is baking, grate the cheese and set aside.
- Mix the milk and eggs.
- Chop the chives.
- When the crust is baked, pull out and distribute the grated cheese evenly over the surface.
- Pour the egg and milk mixture over that.
- Sprinkle with chives and some fresh grated pepper.
- Bake for 20 minutes.
- Allow to cool for 10 minutes before serving.
The Sunday Recipe: Vanilla and Peach Coconut Custard
April 11, 2021 at 6:00 am (Recipes)
Tags: coconut milk, custard, dairy free, gluten free
Vanilla and Peach Coconut Custard
This is a simple custard with just a few ingredients that comes together quickly and is gentle on the stomach.
Ingredients
- 1 cup of full fat canned coconut milk
- 2 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons tapioca flour
- 1 ½ teaspoons vanilla extract
- 2 peach slices, frozen or canned, for each ramekin, diced
Directions
- Preheat oven to 375 degrees.
- Place the four ramekins in a square baking dish, metal or glass work.
- Put one layer of chopped peaches in the bottom of the dishes.
- Heat 2 cups of water for a water bath.
- Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used a bullet blender.)
- Pour batter slowly over fruit.
- Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
- Bake for 40 minutes.
- Remove from oven and remove ramekins from pan to a towel using tongs.
- Allow to cool then refrigerate for several hours.
- Enjoy!
Totally Coconut Cake
April 4, 2021 at 6:00 am (Recipes)
Tags: #coconut, #glutenfree, #paleo
Totally Coconut Cake
When I was growing up my mother would buy a fresh coconut, use the coconut water in a white cake mix, frost with an Italian meringue frosting, called White Mountain Frosting by Betty Crocker, then grate the fresh coconut onto the cake. The Italian meringue frosting would hold the fresh grated coconut quite well.
Mom decorated the cakes in a number of ways over the years. I remember her cutting up layers and putting them together so it looked like a rabbit one year. But one of my favorites was when she put jelly beans on the fresh coconut and the color bled into the coconut just a little. It was very pretty and festive for Easter.
Today, it’s so much easier to get coconut products and I like to stay as gluten free as possible for myself. I also like to sweeten with maple syrup instead of regular sugar so this cake was perfect for us. With just the three of us for Easter this year, one layer was perfect too.
I wasn’t able to get fresh coconut this year, but I know from past cupcakes I’ve made that using coconut oil, coconut flour, and coconut milk will pack plenty of coconut flavor in.
I’m not big on sugar based candies like jelly beans, but who could resist the beautiful, bright color they bring to the mostly white background of the cake. Perfect for Spring!
This year I used the recipe from Savory Lotus at https://www.savorylotus.com/simple-coconut-flour-cake/ because it was fairly similar to a cupcake recipe I’ve used before that we loved. I was a little disappointed that the cake turned out so flat, maybe three-quarters of an inch thick, and that’s with beating the egg whites then folding them in AND using a slightly smaller pan than called for. I sure hope it tastes good.
I picked a frosting from a different cake recipe at Well Plated to use – https://www.wellplated.com/coconut-flour-cake/ Mostly because it used coconut milk in the frosting and I thought that would give it an extra flavor boost.
Maybe I’ll stick to my favorite coconut flour cupcakes from Treasured Tips next time, though I do use maple syrup instead of honey in them. You can find that recipe at https://www.treasuredtips.com/vanilla-paleo-cupcakes-recipe/
I’ll update with how the cake tasted after we eat it. 🙂
ETA: Husband liked it but I will definitely stick to the cupcake recipe in the future. C’est la vie.
Melora Johnson's Muse 