Tag Archives: coconut

LCHF Coconut Granola

5 Jul

NNG fin2So I sat down to blog again and realised with a back to reality horror that the last time I blogged was NOVEMBER!!!!

In my defense a whole heap of stuff has happened since November.  I started an amazing  new job that is keeping me busy and,  on the odd occasion,  away from home – and it’s hard to blog from a hotel room.  I also started a new diet.  Some foodies have all the luck and are able to eat tons of yummies and still stay slim.  I am unfortunately not one of those foodies.

On a trip back to South Africa earlier this year I was introduced to Tim Noakes’s Real Meal Revolution – which is in essence a low carb, high fat diet – or as he would prefer – a low carb, high fat way of life.   The verdict – I’m hooked.  Weight has been coming off at a nice and steady pace, I don’t feel hungry or for that matter that I’m dieting AND I don’t miss carbs nearly as much as I thought I would.  I have had to make changes to the way I cook and that hampered the blogging, but I’ve had  a few successes and I’m back on track.

One thing that has been difficult has been for me is breakfasts.  Not weekend breakfasts when you have ample time to cook omelets and fry-ups and frittatas, but weekday breakfasts when you’re rushing out the door to beat the traffic. Yogurt works, but lets face it, it can be a bit tedious, so I’ve been playing around with carb free granola and I’ve finally found one I really like.

NG INGTo start take:

  • 90ml Coconut Oil
  • 100gms Dessicated Coconut
  • 100gms Pecan Nuts
  • 100gms Almonds
  • 100gms Macadamia Nuts
  • 50gms Sunflower Seeds
  • 50gms Pumpkin Seeds
  • 1 Tbsp Honey
  • Spices to Taste

NG SpicesA Note on the Spicing – you can use whatever spicing you happen to enjoy.  I’ve used cinnamon, nutmeg, ginger and cardamom.  I also like mine quite flavourful so I’ve used 2 tsp of cinnamon, 1 tsp of nutmeg and 1 tsp of ginger and then the seeds from 6 cardamom pods.

NG ProcessPreheat the oven to 160 °C  and line two baking sheets with parchment paper. Then process your nuts (not the seeds or the coconut) briefly until they are coarsely chopped.

NG MixedAdd the coarsely chopped nuts, seeds and coconut to a large bowl and mix well.

NG CardamonIf you’re using fresh spices – and if you’re not, give it a try as the flavours are SOOOOO much better – chop, grate and grind your spices.

NG PanIn a large pan (I used my wok) add the coconut oil, spices and the honey and heat over a low heat until the coconut oil has melted and the honey is runny.

NG CoatAdd the nut mixture and stir to coat it evenly in the oil and spice mix.

NG Baking Tray 2Spread the granola mix evenly out over the two trays and place them in the oven for 20-30 minutes until the nuts are golden and toasty, but keep an eye on them to make sure they don’t burn as this will make your granola quite bitter.

NG ToastedLeave the mix to cool to room temperature and store in an airtight container.

NG fin2

Add a dollop of yogurt, a sprinkle of blueberries and enjoy!

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Coconut, Ginger and Lime Crème Brûlée

22 Jun

CB Square2I love my family and friends and my favourite thing in the world is cooking for the people I love. Sometimes however,  and before I hear any protests, I do appreciate this is through no fault of their own,  they make it a near impossible task.  I mean honestly, what can you make for dessert for a bunch that have among them the following dietary no-nos: lactose, gluten, any form of cheese and no meat whatsoever?  So, no cheese cake, no gelatine based desserts,  no ice-cream, no cakes or pies or tarts or cookies – which pretty much destroyed all the usual tricks I can quickly pull from my hat.

Secret confession time? I love challenges like this – and so to the internet to find solutions. Thanks to Tom Aikens for this amazing little number, which I’ve tweaked ever so slightly. I’ve used Asian flavours because we were having an asian inspired Barbecue,  but this is one of those wonderful desserts where the only flavour limit is your imagination – I think we’re doing a salted caramel one next or maybe one inspired by the Waterside Inn with pistachios.

CB INGTo start take:

  • six egg yolks
  • the zest and juice of one lime
  • a piece of ginger about the size of your thumb (ish)
  • 75gm golden caster sugar
  •  extra golden caster sugar for the brûlée
  • 500ml lacto free cream (if you aren’t lactose intolerant use double cream)
  • 125ml whole lacto free milk (if you aren’t lactose intolerant use whole milk)
  • 2 tsp of coconut flavour

CB Grated Ginger and Lime ZestHeat the oven to 160°C and finely grate the zest off of your lime and grate the ginger.

CB, Cream,  Milk, lime and gingerAdd the milk, the cream and the grated lime zest and ginger to a small sauce pan and slowly heat over a low flame.

CB Eggs, sugar,  coconut and limeJuice the lime and then place the lime juice,  the egg yolks,  (save the whites for marshmallows or meringues) the caster sugar and the coconut flavour into a large bowl (or the bowl of your mixer) and whisk until pale and fluffy.

CB Eggs mixedOnce your egg mixture looks like the one above check on your milk/cream mix – it should be just shy of boiling.

CB Strain CreamStrain the milk and cream mixture to remove the ginger pulp and lime zest – you want the crème to be smooth and creamy to contrast with the crunchy brûlée and if you leave the ginger and lime in,  it will just be gritty. Pour the strained milk/cream mix on to the egg mix and whisk the two together.

CB Unbaked Boil your kettle and fill a large,  flat bottomed, oven proof dish so that the water is about 1.5 cm deap.  Place the egg/cream mixture into your ramkins and place the ramkins into the oven proof dish. Place the dish into the oven and bake for about 45 minutes.

CB BakedThe tops of your custards should still have a slight wobble, BUT they SHOULD NOT be brown *blush*, but if they do brown a little, don’t panic, the brûlée will cover any errors.  Place the custards in the fridge for at least two hours or if you like to prepare ahead, overnight.

CB dust with sugarWhen you’re ready to serve dessert remove from the fridge and lightly dust the tops of your custard with a coating of golden brown sugar and then. . .

CB Blow TorchBURN BABY BURN   Lightly caramelise the sugar with a blow torch.  THIS IS THE MOST FUN EVER!  I may be a little sad.  If you don’t have a cooks’ blow torch run out and buy one now trust me you WILL thank me you can turn on the grill of your oven on to it’s highest setting and pop the dessert under the grill.  Keep an eye on the sugar and remove the moment sugar has melted.  Pop the desserts back in fridge for a few minutes to cool down and to harden the sugar and then dig in.

CB Finishing shot 2

 

 

 

 

oh.four.one.

the port elizabeth blogger

The Banting Cook

Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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