Coconut Icecream

Toasted Coconut Snow Ice Cream (dairy free)
Author: Seasonal and Savory
Recipe type: Dessert
Prep time: 10 mins Total time: 10 mins
Serves: 4

Ingredients
⅓ cup unsweetened, flaked coconut
1 can of full-fat coconut milk, well shaken (14 ounces)
¼ cup maple syrup
about 20 drops of liquid stevia
2 teaspoons vanilla extract
pinch of salt
about 10 cups of clean, fluffy snow
Instructions
In a small skillet, dry-toast the flaked coconut over medium heat until it just starts to turn golden. Remove from heat and cool completely.
In a medium mixing bowl, stir together the coconut milk, maple syrup, stevia, vanilla, and salt.
Scoop up your snow into a large mixing bowl and then pour the coconut milk mixture over the top. Use a large spoon to mix it all together. It will look clumpy at first, but will smooth out as you mix.
Either top each serving with some of the toasted coconut and eat immediately, or stir it in and then freeze the mixture until it reaches the desired texture.

Creamy Vanilla frosting/filling 4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening) 2 tablespoons of honey (adjust sweetness to your liking) 1/2 teaspoon of vanilla splash of dairy-free milk (about 1 tablespoon) Blend all the ingredients together with a whisk, or use a mixer. Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks. Marshmallow frosting/filling 1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use) 2 egg whites 1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy) 1/4 teaspoon of vanilla (optional) Bring the honey to a steady boil in a small saucepan. You want to bring the temperature of the honey to around 250 degrees F. Boil for about 5-10 minutes, or until it is starting to darken (almost bringing it to the edge of burning). You’ll know when it’s ready if it forms a ball when you drop some of it in a cold water. Whisk the egg whites until you have stiff peaks forming when you lift the whisk out of the mixture. Try not to stop whipping the egg whites, and slowly add honey and vanilla to the egg whites while you continue whisking. Some of the honey may spray a bit, so try to drizzle it down the side of the bowl, away from the whisk. Spread, serve, and store in the refrigerator. You can re-whisk the mixture if it begins to separate.

Creamy Vanilla frosting/filling
4 tablespoons of shortening (I use Spectrum Naturals Organic Shortening)
2 tablespoons of honey (adjust sweetness to your liking)
1/2 teaspoon of vanilla
splash of dairy-free milk (about 1 tablespoon)
Blend all the ingredients together with a whisk, or use a mixer.
Spread, serve, and store sealed at room temperature for a few days, or in the refrigerator for a few weeks.
Marshmallow frosting/filling
1/4 to 1/2 cup of honey (about 4 to 6 tablespoons is what I usually use)
2 egg whites
1/4 teaspoon of lemon juice or vinegar (optional; helps it to stay fluffy)
1/4 teaspoon of vanilla (optional)
Bring the honey to a steady boil in a small saucepan. You want to bring the temperature of the honey to around 250 degrees F. Boil for about 5-10 minutes, or until it is starting to darken (almost bringing it to the edge of burning). You’ll know when it’s ready if it forms a ball when you drop some of it in a cold water.
Whisk the egg whites until you have stiff peaks forming when you lift the whisk out of the mixture. Try not to stop whipping the egg whites, and slowly add honey and vanilla to the egg whites while you continue whisking. Some of the honey may spray a bit, so try to drizzle it down the side of the bowl, away from the whisk.
Spread, serve, and store in the refrigerator. You can re-whisk the mixture if it begins to separate.

Cornbread (using almond & coconut flour) I used an 8-inch by 8-inch baking pan lined with parchment paper and the bread was about an inch in thickness. To get thicker bread, use a smaller baking pan or double the recipe and use a larger pan (about 9-inch by 12-inch). Ingredients 1/2 cup of almond flour 1/4 cup of coconut flour 1/4 teaspoon of salt 1/4 teaspoon of baking soda 3 eggs 1/4 cup of butter, melted (you can probably sub with oil, I just haven’t tried it yet) 2 tablespoons of honey 1/2 cup of almond milk (or other milk; yogurt will work too) Method Preheat your oven to 325° F/165° C. Line a baking dish (8-inche by 8-inch) with parchment paper or other non-stick covering, or grease well. Blend all the dry ingredients in a bowl. Add all the wet ingredients to the dry ingredients and blend well. I use a mixer. Pour the batter into the baking pan and bake for 20 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool and slice. Store in the refrigerator for a week or so, or seal and freeze for a few months. Makes 9 or 16 servings when baked in an 8-inch by 8-inch pan.

Cornbread (using almond & coconut flour)

I used an 8-inch by 8-inch baking pan lined with parchment paper and the bread was about an inch in thickness. To get thicker bread, use a smaller baking pan or double the recipe and use a larger pan (about 9-inch by 12-inch).
Ingredients
1/2 cup of almond flour
1/4 cup of coconut flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
3 eggs
1/4 cup of butter, melted (you can probably sub with oil, I just haven’t tried it yet)
2 tablespoons of honey
1/2 cup of almond milk (or other milk; yogurt will work too)
Method
Preheat your oven to 325° F/165° C.
Line a baking dish (8-inche by 8-inch) with parchment paper or other non-stick covering, or grease well.
Blend all the dry ingredients in a bowl.
Add all the wet ingredients to the dry ingredients and blend well. I use a mixer.
Pour the batter into the baking pan and bake for 20 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Cool and slice.
Store in the refrigerator for a week or so, or seal and freeze for a few months.
Makes 9 or 16 servings when baked in an 8-inch by 8-inch pan.

Matzo Ball Soup
printer friendly
4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock
In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
Stir in the almond flour
Refrigerate the mixture 2-4 hours
Remove from refrigerator
Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
Roll the batter into 1-inch balls then drop into the pot of boiling water
Reduce heat, cover and simmer for 20 minutes
Heat 6 cups chicken stock in a separate pot
When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Serves 6

BULKOGI (Korean Barbecue) 2 pounds top sirloin steak 5 tablespoons soy sauce 1/4 cup granulated Splenda or equivalent liquid Splenda 1/4 teaspoon black pepper 1/4 cup green onion, chopped 1 tablespoon garlic, minced 1 tablespoon sesame oil 5 tablespoon water Leaf lettuce, optional Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all of the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan and turned it occasionally. Preheat a contact-type grill (Foreman, GE, etc.) and grill the meat in batches without closing the lid. Turn meat after a few seconds (it cooks very quickly) to brown the other side and remove to a serving plate; repeat with remaining meat. I have a GE contact grill which opens flat to provide 2 grilling surfaces which is very handy. You can sauté the meat in a nonstick skillet as well. Serve beef rolled up in lettuce leaves if desired. Makes 6-8 servings Can be frozen With granular Splenda: Per 1/6 Recipe: 223 Calories; 9g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs Per 1/8 Recipe: 167 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs With liquid Splenda: Per 1/6 Recipe: 219 Calories; 9g Fat; 31g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs Per 1/8 Recipe: 164 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

BULKOGI (Korean Barbecue)
2 pounds top sirloin steak
5 tablespoons soy sauce
1/4 cup granulated Splenda or equivalent liquid Splenda
1/4 teaspoon black pepper
1/4 cup green onion, chopped
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoon water
Leaf lettuce, optional

Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all of the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan and turned it occasionally.

Preheat a contact-type grill (Foreman, GE, etc.) and grill the meat in batches without closing the lid. Turn meat after a few seconds (it cooks very quickly) to brown the other side and remove to a serving plate; repeat with remaining meat. I have a GE contact grill which opens flat to provide 2 grilling surfaces which is very handy. You can sauté the meat in a nonstick skillet as well. Serve beef rolled up in lettuce leaves if desired.

Makes 6-8 servings
Can be frozen

With granular Splenda:
Per 1/6 Recipe: 223 Calories; 9g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 167 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

With liquid Splenda:
Per 1/6 Recipe: 219 Calories; 9g Fat; 31g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 1/8 Recipe: 164 Calories; 6g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

Almond Flour Muffinsprinter friendly 4 ounces blanched almond flour (about 1 cup) 4 ounces eggs (about 2 large eggs) 1 ounce agave nectar or honey (around 1 tablespoon) ¼ teaspoon baking soda ½ teaspoon apple cider vinegar In a medium bowl, combine almond flour and baking soda In a large bowl combine eggs, agave and vinegar Stir dry ingredients into wet, mixing until combined Scoop about ¼ cup of batter at a time into a paper lined muffin pan Bake at 350° for 15 minutes, until slightly browned around the edges Cool in the pan for ½ hour Serve with butter and raspberry jam Makes 4 muffins

Almond Flour Muffinsprinter friendly
4 ounces blanched almond flour (about 1 cup)
4 ounces eggs (about 2 large eggs)
1 ounce agave nectar or honey (around 1 tablespoon)
¼ teaspoon baking soda
½ teaspoon apple cider vinegar
In a medium bowl, combine almond flour and baking soda
In a large bowl combine eggs, agave and vinegar
Stir dry ingredients into wet, mixing until combined
Scoop about ¼ cup of batter at a time into a paper lined muffin pan
Bake at 350° for 15 minutes, until slightly browned around the edges
Cool in the pan for ½ hour
Serve with butter and raspberry jam
Makes 4 muffins

4 eggs 2 teaspoons celtic sea salt ¼ teaspoon pepper 2 cups blanched almond flour, sifted 6 cups chicken stock In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes Stir in the almond flour Refrigerate the mixture 2-4 hours Remove from refrigerator Heat a large pot of water (with 1 teaspoon salt) and bring to a boil Roll the batter into 1-inch balls then drop into the pot of boiling water Reduce heat, cover and simmer for 20 minutes Heat 6 cups chicken stock in a separate pot When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock Ladle stock, plus 2-3 matzo balls into individual bowls and serve Serves 6

4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock
In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
Stir in the almond flour
Refrigerate the mixture 2-4 hours
Remove from refrigerator
Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
Roll the batter into 1-inch balls then drop into the pot of boiling water
Reduce heat, cover and simmer for 20 minutes
Heat 6 cups chicken stock in a separate pot
When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Serves 6