Coconut Flour Berry Cakes

It's been a while since I've written... I guess I feel guilty for writing a health blog when I'm not feeling great... oh well!  I am sure it will all right itself soon and I can blog guilt-free again.  ;)

A note here on cheating:  it is so very hard to stick to your correct eating habits when on holidays.  My family and I were away last week for my uncle's wedding and while I (kinda) tried to eat right, I wandered a bit - like the time my sisters pulled out leftover pizza and garlic bread for lunch.  I ate my rice first like a good girl... and then had some pizza and bread on top of that.  And of course the wedding cake, which I am not at certain I want to know what was in it as it had HEAPS of fondant icing and each piece was in layers of the colours of the rainbow.  It was yummy at any rate!  :P

Anyway, they are a few f my confessions and I am ready to hit the wheat free road again with this recipe to share.  I made it yesterday and my Lady Mother insisted that I write it down as I have a habit of putting things in my memory... in a very safe place.  So I did, and now I'll share it will you.  :D

Sorry about the dodgy picture... its the best I could d at the time.  It looks much better in real life than the photo suggests!

Coconut Flour Berry Cakes

1 tbsp butter
2 tbsp dextrose
1 egg
1 tbsp coconut flour
1 tbsp milk
1/2 tsp baking powder
1/4 cup berries

In an over proof mug, combine the butter and dextrose.  Ad the egg and combine well.  Add the coconut flour and the baking powder and combine.  Mix in the milk and the berries and bake in a preheated 180 degree Celsius oven for 15-20 minutes.  When cooked, slide around the inside of the cup with a butter knife and tip cake onto a plate.

Enjoy!

Berry Fool

My Lady Mother and I really love this dessert... it is so simple but comes up quite rich and very satisfying.  :)


Berry Fool  (serves 2)

2 cups cream
1 cup berries (thawed or fresh)
1-3 tablespoons dextrose (depending on your taste... my Lady Mother and I don't use any at all)

Whip the cream to thick peaks.  Chop the berries roughly and mix in the dextrose.  Fold the berries into the cream and spoon into two glasses.  Chill until ready to serve.  Enjoy!  :D

Delicious Creamy Porridge

I have always loved porridge, but this takes the cake, if I do say so myself... ;)  Please note that though the recipe is wheat-free, those of you who are gluten-intolerant will not be able to eat it as oats are the play ground of gluten... sorry about that guys!  To feed 8-10, you will need:


4 cups rolled oats
3 cups milk
2 pears
vanilla essence
cinnamon


Put the oats, milk and 3 ups of water in a large pot and put on the stove on high.  As soon as you do that, peel, core and grate the pears.  By that time, the oats should be at just about boiling.  Add the pear and turn down heat to half.  Add as much vanilla as you want.  ;)  (I tend to be rather liberal with my vanilla, but most people like to keep it at around 1-2 teaspoons.)  Also add cinnamon to taste.  (I have to do this at the end as my baby sister is allergic to cinnamon, so we take her serve out before we add the cinnamon.)  You will need to keep a close eye on how the cooking is going because burned porridge is gross as is burned milk: put together must be absolutely disgusting.  As soon as the liquid is about 1/2-3/4 boiled away, add a further 2 cups of water.  Boil until you reach your desired consistency.  You may need to add an extra cup or two of water if the oats are not quick cooked properly.  Serve topped with milk, cream, or yogurt.


To feed 4-5 people follow the above instructions, but use:

1 cup rolled oats
3/4 cup milk
1/2 pear

and only use 3/4 cup water initially and add extras later in 1/2 cup lots.

Coconut Flour Waffles.

 These made a really nice breakfast this morning served with berries and cream.  I got exactly three and a half waffles from the recipe to share among three people, but they are rather filling, so it didn't matter that there wasn't much. :)  Please find the recipe in the link below. :)




http://comfybelly.com/2010/07/coconut-flour-waffles/#.Ut2GX_t9Lcs

Egg and Bacon Baskets

I made these for breakfast this week and they were so popular that my Lady Mother told me that I was to make them on a weekly basis!  :D  Not at all difficult and quick to make.  To make a dozen you will need:



6 rashes of long-cut bacon
12 eggs
cheese (optional)

Preheat the oven to 200 degrees Celsius.  Lightly grease a muffin tray (my silicon tray worked really well)  Cut each rasher of bacon to half-length and sit half a rasher of bacon in each muffin tray cup so that the bacon makes a circle and encompasses the inside of the cup.  Crack an egg in each "bacon cup".  If you are using cheese, sprinkle it on here.  Bake in the oven for about 20 minutes or until eggs are firm.

I did not use cheese when I made this recipe, but that was simply because we happened to be out of cheese that morning: I am sure they are as delicious with cheese as without it!  :D

Corn Pancakes

I made these for breakfast this morning and served them with bacon.  They were so yummy and quite efficient if you save a spare cob of corn from another meal.  You can eat these at any time of the day and are a great accompaniment to any meal.  To make a dozen you will need:

1 cooked cob of corn
1/2 cup almond meal
1 1/2 teaspoon baking powder
1/4 cup milk
2 eggs
seasoning (I added a dash each of cumin, salt, onion powder, adn mixed herbs)

Shave all the corn kernels off the cob and place kernels in mixing bowl.  Add all other ingredients and beat well.  Place dessert spoons of batter on pre-heated griddle until the top of the pancake starts to go firm.  Flip and cook again until golden brown on both sides.

Quinoa Pancakes

I thought I would try something different for breakfast this morning - quinoa pancakes.  Some people don't like the taste of quinoa because it can have a bitter outer shell, but I didn't find it affected the pancakes at all.  They were a little tricky to cook as the batter was a bit gluggy, and took a really long time to harden enough to flip, by which time they were definitely on the darker side.  I did them on the griddle, but if you find a more efficient way of doing them, let me know!  Other than that, I quite enjoyed them.  I omitted the sweetener and the spices and served them topped with sauted zucchini and tomato with cheese.  Please find the recipe in the link below.

http://www.keeperofthehome.org/2013/05/easy-quinoa-pancakes-gluten-dairy-and-sugar-free.html

Coconut Flour Pancakes

After a failed attempt of coconut flour pancakes, I decided to find a recipe which we found very successful.  I omitted the vanilla and the honey so that we could eat them sweet or savory, but it is up to you.  Please find the recipe in the link below.  Oh... and enjoy.  :)

http://www.nourishingdays.com/2010/07/fluffy-coconut-flour-pancakes/