In an effort to get some gelatin or any beef product into my picky child, I have resorted to making gelatin with juice. I am soooo not a juice fan (too much sugar!) but I hope that with some grass-fed gelatin and coconut water (to sweeten it), this recipe’s good…
Here’s a great recipe for a last minute dessert. It takes only a few minutes to make and you can chill it while you eat. Like all my kid friendly recipes, this is very low in sugar, and low sweet. You can sub other nut butter for the peanut butter.
You don’t need eggs to make this amazing Chocolate Ice Cream. You will need an ice cream maker, though!
I love to make these chocolate pops for my son. They are full of real food, and protein; and he loves them. I don’t add any sweetener but the fruit. Everything gets sweeter as it is frozen. You can change the fruit around if you want. I made them once with frozen cherries and they were PINK! I use a Vitamix.
Now is the time to make your own homemade vanilla extract for Christmas presents or for holiday baking! Does it seem too early? SIX months is the perfect time to let it sit, to make a delicious vanilla. Why don’t I use vodka? Well, personally, I hate vodka and not just because it makes me not-nice. It is likely made with GMO wheat or potatoes or corn. Also, it just doesn’t taste as yummy as rum or bourbon in a dessert. I do avoid GMO foods whenever possible. There is such a thing as GMO-vodka such as Deep Eddy Vodka for $19 a bottle. However, I am SO IN LOVE with the taste of my homemade bourbon vanilla extract made with bourbon or my homemade rum vanilla extract made with rum! I have baked with it many times, and it always comes out great but my favorite use is in whipped cream or in some coffee.
When, my son turned two, I made this chocolate cake of mine for his Construction party. For this third birthday party, I made it again. That time, I went ahead and bought the icing from Whole Foods, who colored it to my liking with all natural food coloring and GMO free ingredients, and I thought that was good enough. It was still on the LESS-sweet side but the icing made up for it. You can add 1/4 cup sugar to this recipe to make it sweeter. As you can see for his third Superman party, I made this in a 9″ x 13″ pan, which this recipe easily converts to.
When baking with coconut flour, and many gluten free desserts, it’s best to separate the eggs and whip the egg whites. This will give you a fluffier product when you fold the egg whites back in the recipe at the end. Now, you may have a really sticky, thick batter on your hands when you are ready to do your folding. So, the trick to adding the egg whites is to first add only 1/4th of them and stir in almost completely. This makes the batter a little lighter. At this point, you can now fold on the egg whites.. be careful, you are folding – not stirring- them in. Bring the rubber spatula (best to use one) completely under the batter and on top, then fold the left to the right. You want to keep the air in the egg whites in your recipe. It’s okay if you can see egg whites not completely mixed in, it is supposed to look that way.