This is a good example of resurrected failed experiment! I was trying to use up some egg whites the other day by making meringues. I thought to be somewhat healthier I would try to make it with coconut palm sugar, however as I was adding the palm sugar to the stiff egg whites, it ‘flopped’ in the bowl and I knew it just wasn’t going to rise. I put the mixture into a silicone tart shell and baked it the same as the meringues just to see what would happen. It didn’t rise, in fact as it cooked it flattened even more and browned quite a lot.
When I took it out of the pan and ripped a bit off to taste, it tasted so caramelly. The rest of the family had a taste and as one of my boys said, ‘it’s a failure that’s a success’! So with a scone cutter, some ice-cream and a few slices of banana, the ice-cream sandwich was made!
- 3 egg whites
- 3/4 cup coconut palm sugar
- 1 tsp white vinegar
- 1 tsp vanilla
- 1 tsp cornflour
- Whisk egg whites until stiff peaks.
- Gradually add palm sugar until sugar is dissolved.
- Stir in vanilla, vinegar and cornflour.
- Pour into silicone tart mould (assuming yours is as runny as mine and needs containing!)
- Bake in oven 160C for 25 mins then 150C for a further 25 mins then turn oven off and cool in the oven.
- Remove the meringue ‘disc’. Use a round cookie cutter to cut shapes, scoop ice cream onto a round and top with a second round. I added a few sliced of fresh banana but you could also add chocolate sauce or nothing at all!
- Eat immediately.
As many of you know I had to cancel the previously planned cooking class back in May as we had to have our kitchen floorboards replaced after a leaking water filter tap.
Finally I have rescheduled the class and decided to offer 2 dates to allow for smaller classes (capped at 10) and a few more to be able to come. The idea is still the same – to have some fun cooking and eating and to raise some money for Daughters of Cambodia who work with women who are victims of sex trafficking in Cambodia.
If you are in Brisbane and can come along, please contact me via email, email@example.com to book in.
Oh My Goodness, how good does this look?! I can totally imagine paying $15 for this an a trendy little cafe. There’s my little boast for the day.
I have been seeing recipes on many of the blogs I follow using plantains (they are like large unripe bananas) and saw some the other day in a fruit shop so bought some and decided to give a couple of recipes a go. I have plantain chips in the dehydrator as we speak and made this fantastic pancake!
The pancake is light and fluffy and served with yoghurt, shaved pear and 11 seed & nut paleo muesli. So good with my morning coffee for brunch! The original recipe comes from http://www.thepaleomom.com.
- 1 plantain (mine was black but I think you can use when green too)
- 2 eggs
- pinch salt 1/4 tsp baking soda
- 1 tsp vanilla
- 2 Tbsp coconut oil
- 2 Tbsp maple syrup (optional)
- 1 pear shaved or thinly sliced
- dollop of yoghurt (can use DF option) to serve
- 11 seed & nut muesli to serve – omit for nut free version
- Cut and peel plantain (I had to slice the skin off)
- Blend all ingredients in high speed blender to make a batter.
- Fry in a frypan with a little coconut oil like you would a normal pancake.
- Serve with dollop of yoghurt, shaved pear and muesli.
Makes 3-4 pancakes.
I have been reading a bit lately about the benefits of grass-fed beef gelatin for joints and connective tissue, so I decided to buy some to check it out. The gummies are a cross between jelly and a gummy bear. You can’t taste the gelatin so even my kids like them!
- 1 cup fresh juice (I used pomegranate juice – can use other liquids like kombucha too)
- 1 Tbsp raw honey
- 1 Tbsp grass-fed gelatin (I used the red container from Great Lakes Gelatin)
- Heat juice & honey in a saucepan until almost boiling.
- Sprinkle gelatin over the juice and whisk together until dissolved.
- Pour into silicone moulds – I used ice-cube trays but you could use mini-muffin pans.
- Refrigerate for a few hours then pop them out of the moulds.
- Store in the fridge.
If you’re looking for a dinner party hit, here it is. No one will notice the lack of gluten!
Chocolate almond torte
- 1 cup ground almonds (almond meal)
- 4 large eggs – separated (room temperature)
- 200g dark chocolate
- 150g unsalted butter (I suspect you could use coconut oil for DF)
- 150g (3/4C) white sugar (or better sugar alternative eg coconut palm sugar)
- 1/2tsp vanilla extract
- 1/4tsp cream tartar
- cream/ice-cream/berries for serving.
- Preheat oven to 190C/375F and line a 20cm/8″ springform tin.
- Melt chocolate and butter in a stainless steel bowl over a saucepan of simmering water. Once melted, remove from heat.
- Place eggs yolks and 1/2C/100g of the sugar in a bowl and mix with your electric mixer until pale and thick.
- Beat in the melted chocolate & butter, vanilla.
- Fold in the almond meal.
- In a clean bowl whisk the egg whites until foamy. Add the cream of tartar and keep whisking until soft peaks form. Gradually sprinkle the remaining 1/4C/50g sugar and whisk until stiff peaks.
- Quickly and gently fold the egg white mix into the chocolate mix.
- Pour the batter into the pan and bake 40-50 mins until cooked. The top will ‘drop’ and crack as it cools.
- Serve warm or cold with berries and cream/ice-cream.
Enjoy! The original recipe can be found at Joy of Baking.