I’m very relieved and pleased. I’ve discovered my food sensitivity to coconut is only coconut oil or coconut butter. After nibbling tiny bits of shaved coconut and increasing it slowly over a few months I am fine. But coconut oil for cooking completely closes up my nose with rhinitis so badly I almost can’t breathe or lie down, let alone sleep and it lasts about 2 days. Turns out the processing of the coconut is what affects me. I did some internet research and this is apparently a thing. What they do to the coconut during this process to give me such a reaction, I have no idea. It started when we used coconut oil to cook with, and took me months to figure out. I had thought it was an allergy I developed to all things coconut. I love everything about coconut, and will happily do without coconut oil, but oh! to be able to bake with coconut flour will be a joy! My next adventure is to try coconut milk or cream, we’ll see. To celebrate I baked this fruit coffee cake with 2 table spoons of delicious coconut flour … small steps… as I’m still super nervous of the terrible symptoms of a reaction, and I was fine!
There are also a few odds and ends I posted after the recipe.
Coffee Cake Fruit Bake
- 3/4 cup butter, melted
- 1 cup of your fave keto sugar
- 4 eggs
- 1/2 cup buttermilk/kefir/sour cream
- 2 tsp vanilla essence
- Zest of an orange
- 1 3/4 cups almond flour
- 2 heaped Tblsp coconut flour
- 1/4 tsp salt
- 2 tsp baking powder
- Any fresh or sugar free canned berries, or fruit of your choice
Heat oven to 350 F
Grease cake pan. Melt butter and stir in sugar to dissolve, cool
Add eggs, one at time, whisk in well
Add buttermilk/dairy of choice
Stir in vanilla essence
Then add combined flours and baking powder adding orange zest. Pour batter over fruit
Bake 45-50 minutes, or until baked through
Serve with whipped cream or Greek yogurt.
I used frozen peaches as I did not have berries as the time of popping out to a grocers for a single item is not going to happen right now!
I love the wonderful colour coconut flour gives to the batter once baked and the delicious aroma.
Nothing fancy, just delicious.
I made some keto Blood Orange Marmalade with a tot of whisky added and oh my! I just wing jam when I make a batch. Basically I think jam is the easiest thing to make. I used about 4 -5 blood oranges, around 2 cups xylitol, 1 tot of whisky at the end and a single sachet of gelatine added the last five minutes of cooking. I top and tail the oranges, slice into slivers and use every bit of the fruit! I adjust the sugar to our sweet preference, cook it to our preferred texture of chewiness and keep it refrigerated once in the jar. My partner eats it before it gets sugary or sits too long!
I also tried making Evaporated Milk and it was a success but a very long and arduous process in a slow oven overnight. Not worth the electricity bill. A hot pot is the way to go or maybe a crock pot if you want to try it. I don’t own either. I got two jars from a gallon of milk.
The garden has sprung to life! The roses and clematis are gorgeous right now!
It’s been cool and rainy this week, a wet spring so far!
Stay safe out there!
Little Miss Fluffypants, Felicity enjoying some spring sunshine.