I’ve recently found that you can make an amazing cookie out of nut butters. Gluten free, low carb and tasty! What more can you want! As long as you don’t use that nasty sugar ingredient but a far more healthier alternative! These as just so easy to make too as long as you have a food processor. No stirring or beating, just press the buttons and voila! Tasty soft and delicious cookies for all! These are great the next day after storing in the fridge too.
One of my many favourite flavour combination is coconut and lime. I fancied something sweet one afternoon so thought I’d whip up a batch of cupcakes with coconut and lime. Light, delicious and hit the spot. I purposely have not included my topping recipe as you may want to use your own or change it. If you do want it, let me know and I’ll adjust the recipe. It’s easy enough to mix some butter, cream cheese with coconut milk and sometimes cupcake toppings are a very personal choice!
This recipe is my favourite cupcake recipe with coconut flour. It’s fun to adapt it with other flavours. Use and enjoy!
These are just delicious and so easy to make too. I tried this with both savoury and sweet fillings and both were delicious. The Chief Taster was not about so I got to eat them all to myself too which was an added bonus! I made some savoury ones, stuffed with spinach and cheese but ate them all before I could photograph them so you will have to use your imagination! If you are using a savoury filling I reccomend that you omit the vanilla from the mixture (and perhaps the sweetner). Low carb goodness in crepe form! Lovely!
To make coconut butter is as simple as making a nut butter. Simply throw some raw dried shredded coconut into the food processor and blitz until you have a butter spread. Or you can simply purchase a jar of it! Coconut is one of my favourite superfoods as it has a low glycemic index, a high fibre content and contains lauric acid which has antiviral, antibacterial and antifungal properties. It also improves nutrient absorption! Yummy, tell me more Diva…
I initially made this cake with blending a lemon and lime together. The cake was bitter and even the Chief Taster winced as he reached for another slice. It was binned. So, the next time I boiled the lemon and lime for an hour before using them in the recipe. This was much better and removed the bitter taste. The sponge is so soft and moist. I loved it! Definitely a sponge recipe to play around with other flavours.
I had some blackberries and sour cream left over in the fridge and thought that I could either (a) Eat them together in a bowl (b) Make a cake. The Chief Taster’s choice won, so I decided that I would try a pound cake out of coconut flour and added some lemon to give the cake a bit more flavour. It was delicious, moist and tasty. You do not need a large piece (well, perhaps, depending upon how hungry you are!) as it is very filling.
I’ve been playing around with ice cream recipes that do not require an ice cream maker (although I now want one!) and a few no churn ice recipes seem to rely on condensed milk which is out for so many reasons! This was the most simple recipe and the Chief Taster loved it so much I “had” to make it again the following weekend. It’s also vegan and also great for anyone who is intolerant to dairy. I made another ice cream with cream and yoghurt, but in all honesty, I preferred this one.