Hello! It’s been a while as life has been busy with getting vaccinated, more work and less time for cooking. Yesterday I made this ground lamb stew. We had some beautiful big radish and I subbed them as potatoes. I’m sure you know, but radish cook soft and just like potatoes, absorb the delicious flavours of a stew and are very satisfying.
To summarise: while browning the onion cut your veggies up, add the lamb, veggies and top with herbs, fresh or dried, add seasoning and simmer until tenderly cooked. Lets go!
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
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