Coconut Rice Pudding. (Dairy Free)

Oh wow was this coconut rice pudding ever delicious. And as an added bonus it's quick and easy to make. Mr. Potato Head gives it two thumbs up, waaay up!

Ingredients:

• 1/2 cup white basmati rice, rinsed
• 2 cups coconut milk
• 2 cups water
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract  
• crushed walnuts
• blueberries (fresh or frozen)   

 Method:

1. Combine rice, coconut milk, water and sugar in saucepan.
2. Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
3. Take off heat, add cinnamon and vanilla.
4. Garnish with crushed walnuts & blueberries. 
5. Sprinkle with cinnamon & serve warm.

The Terrible Purple Loaf. EEEeek!

This was another attempt at gluten-free crepes using coconut flour. Since we discovered that coconut flour has a unique sticky texture and expands to extreme levels, we decided to tone it down by mixing it with amaranth flour.  Amaranth is a gluten-free grain with a big hearty earthy flavour.  Sounds great right?  You'd think so, wouldn't you?  Well stop thinking that.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup amaranth flour
• 2tsp baking powder
• pinchy pinch salt
• 1 cup water or almond milk
• we may have mashed a banana into the terrible loaf...uncertain...
• 1 egg beaten
• 2tsp honey
• 1 apple (chunked) and 1/2 cup blubes (frozen or fresh)
• 2tsp coconut oil (!)

Procedure:

• cook apples and blubes in your favourite little pot until they get jammy
• combine and sift all dry ingredients, add wet ingredients including the blube/apple jam. 
• mash together
• put in oiled loaf pan
• bake at 350 for 45 minutes
• cool for 15 minutes
• feed to the cat

The loaf has a floofy, and unpleasantly squishy texture on account of the coconut flour and jam, and a dark nasty flavour on account of the amaranth flour. It really wasn't delicious at all. However, the cat loved this loaf. He pounced on it when it was placed on the counter top. When the loaf was moved to the fridge, he jumped in every time the door was opened. What a guy!

Coconut Banana Walnut Loaf. (CBWL what what)

Dear friends,

This is where it all began. When the late night crepe urge hits, one must commence crepe making. Wanting to try the newly purchased and mysterious coconut flour, we began mixing. We followed our tried and tested buckwheat banana crepe recipe substituting the buckwheat with the coconut flour, assuming it would translate well.  Our hopes were high.

The first observation was this: coconut flour expands, and continues to grow. Naomi suggested adding more water to create that crepe texture. Colleen did so and then exclaimed "I think it's still growing". We ladled the thin gooey batter onto the fry pan. It sizzled and flaked away like chipped paint. Yum? Clearly this crepe was not a crepe at all. Being of the minds that food waste is unacceptable we reworked the recipe and made a LOAF. And honestly, it was delicious. Here's the recipe:

Ingredients:

• 1 cup coconut flour
• 1 cup water
• 1 egg
• 3 ripe banana
• 1 tsp vanilla 
• 1 tsp cinnamon
• pinch salt
• for top: crushed walnuts, banana slices, blubes (blueberries)
• unwavering determination

Method/Execution:

• combine wet ingredients
• combine dry ingredients
• combine
• add things on top, anything

Bake at 350 degrees for 2+hours.  Let cool for 25 hours.  And enjoy!  Lengthy chill gestation is necessary. Dont touch it before hand. 

Organic eggs from the Farmer's Market

 The Loaf is ready for the oven! It's 2 am.

Omi-dog is terribly concerned with the oven being on for two hours.