using vegetable pulp from juicing
(makes 9 muffins)
1 cup almond meal
1/4 cup coconut flour
4 t. baking powder
3 t. cinnamon
1/4 t. nutmeg
1/4 t. sea salt
1 T. vanilla
2 T. coconut oil melt and cool
1/4 cup honey
1 cup carrot pulp or shredded carrot could also use pumpkin
1/2 cup apple pulp or shredded apple
Heat oven to 350. Combine all ingredients- dry ingredients first, then adding the wet ingredients.
Mix batter well and fill muffin pan lined with silicone or paper liners.
Bake at 350 for 20 min. or till firm.
Remove from pan and let cool.
Serve with honey butter with cinnamon
With lots of people turning to coconut products instead of dairy there is some confusion about the difference between coconut water and coconut milk.
I didn’t have a clue when I came to Thailand 25 years ago. I had only remembered one time where we tried a coconut when in home-ec class in school. I was unimpressed.
But Thai people have two separate words for coconut water and coconut milk.
They know the difference because they have been drinking and eating coconut products for centuries.
The coconut milk and cream are called “Kati'” and the coconut water is called “Nam Maplaw.”
It’s like “nature’s gatoraid.”
The coconut milk and cream are used to make curries and desserts. They rarely drink this kind straight up. But I suppose that if you wanted to drink coconut milk instead of dairy you could dilute this or skim off the cream to be used instead of milk in your cereals, coffee, tea etc…
We can buy the 100 percent coconut milk in UHT cartons here in Thailand. In America I have seen it in cans.
But, you could also make it yourself!
You take the meat of the aged coconut and shred it or grind in blender. Then you soak in hot water for a while and squeeze it. The first squeeze is very thick and would be considered cream. Then you do it again. The second squeeze is more like milk. When making curries they will use the second squeeze first to cook the meat and then add the cream later at the end.
When you buy the cartons, you have to shake it because the cream has usually separated from the milk. If you wanted to scoop the cream off and use it like cream you need to refrigerate it first for a day or so.
After squeezing twice, I put it on a wax papered cookie sheet and cook it on very low heat till all dry and a little yellow. Then I grind it up in my blender till it is a fine powder. That is my coconut flour for my recipes.
At some later date, I want to post some recipes using coconut milk.
1/2 cup walnuts or pecans ground finely
1/2 cup unsalted butter
1/4 cup powdered sugar
1/2 t. vanilla
1/8 t. sea salt
1 1/4 cup cake flour
mix and wrap in plastic or wax paper.
chill for 1 hour
roll into balls and roll in more powdered sugar
bake at 350 for 8-10 min.
let cool and roll in more powdered sugar
store in cookie tin.
First you have to take
Super easy and sugar free!
Sugar free raspberry icebox pie
Grind 1 cup pecans layer on pie plate.
Mix one package cream cheese with honey and vanilla to taste.
Beat 1 1/2 cup heavy cream to stiff peaks fold in cream cheese mixture.
Toss in 1 cup fresh raspberries. Stir carefully.
Place in fridge till firm and when ready to serve pour raspberry sauce over the top and garnish with whipped cream.
Raspberries and honey in blender until blended to your liking. ( I like mine a little lumpy)
Place cream in pie pan on top of the layer of pecans.
place in refrigerator till firm, garnish with a raspberry syrup you can make in the blender by blending raspberries and honey.
Also garnish with whipped cream if desired.
When I visit Chiang Mai, I often look for mango pie. I was telling Bill about it the other day and I thought, “why don’t I just make one?” It is very similar to the recipe I use to make the Blueberry Yum Yum.
It was delicious even though it had less sugar.
2cups nuts ground up finely in food processor add a shake of vanilla, salt and cinnamon.
Bake 15 min till set.
Whip 2 cups cream together with a dash of vanilla and 2 T. Powdered sugar.
Set aside in fridge.
Whip softened cream cheese with 2T powdered sugar and a dash of salt and vanilla.
Fold whip cream in and add 2T. Whole fat yogurt or sour cream.
Cut up two mangoes and fold into cream.
Put in cooled pie dish. Chill till set.
Serve with sauce.
one mango very ripe with 1t powdered sugar swirl in blender till smooth and store in fridge. If too think can add a squirt of lime juice. If too thin can add more powdered sugar.
For the Fourth of July I always make Blueberry Yum Yum.
Now for all those who are trying to do gluten and sugar free there is an alternative.
Gluten Free Sugar Free Blueberry Yum Yum
1 cup toasted pecans ground to meal
1 cup gluten free pancake mix or other gluten free baking mix.
1/2 c melted butter
place nuts and flour in pan drizzle one t. of vanilla flavoring and melted butter. Mix and press in pan. Bake 20 min at 350
or till just lightly browned
2 carton whipping cream whipped with 2 t. vanilla,
1t. almond flavoring
1/4 t. Stevia or 4 T. Xylitol
Set aside and put in fridge to keep hard
Cream 2 pkg. softened cream cheese till creamy.
Fold into cream
place in fridge to harden.
Wait till crust is completely cool and layer the cream on top.
At this point you can put in fridge and just before serving put a layer of fresh blueberries on top.
I also do a variation of raspberries or a combination of both.
If you don’t want sugar free you can use 4 T. of sugar in cream or to taste and put pie blueberries or cherries or a combination of both on top. Keep in fridge till serving.
Enjoy your fourth of July celebrations!!