Tag Archives: berries

Fruit Popsicles

Posted on by
1

Fruit Popsicles

(I used fresh strawberries for this recipe)

Makes 6

  • 1 cup full fat Greek yogurt
  • ½ cup coconut condensed milk (keto)
  • 2 tblspns heavy cream
  • 1 cup fresh fruit or berries
  • 1 tsp vanilla essence
  1. Clean fruit well and cut into smallish pieces
  2. Drop a few pieces into the popsicle mold to add a colourful fruity pop top
  3. Measure out the yoghurt, condensed milk, cream and vanilla essence into the container you will be blending in
  4. Add the rest of the fresh fruit to the dairy mix (I’ve made blueberry, strawberry and a mix of berries varieties)
  5. In a blender or a mason jar using a stick blender blend it very well. Taste to see if you want it sweeter, I don’t like it too sweet.
  6. Pour into your popsicle molds, leaving space at the top for expansion when it freezes, so take care not to over fill
  7. Make sure to get the trapped air out where your berries are at the bottom, I use a steel skewer
  8. Seal and place in freezer for at least 12 hours
  9. Dip in a mug of very hot water for 5 seconds and they should pull out of the mold easily
  10. Hope you try these. BTW, this mold is wonderful, it has a little stand and the popsicle molds seal well

I’m going to try peach and lemon next, maybe plum too. Apricots might be yummy. For autumn, coffee, chocolate or banana? You could get really creative, that’s for sure! They are super quick to throw together, it’s the waiting for them to freeze though!

Thanks for being here!

We’ve had a very hot two weeks here in the PNW but shouldn’t complain as the rest of summer has been absolutely lovely. Here are a few photos of summer treats, dishes and places.

Wishing you peace in your heart and home.

Garlic Scape Pesto

Posted on by
Reply

Ingredients

  • 1 large bunch garlic scapes (or green onions)
  • 1 bunch parsley
  • 1 bunch cilantro
  • 6 leaves fresh basil and mint
  • ½ cup olive oil
  • ½ cup avocado, almond or grapeseed oil
  • 2 tblspn mirin (optional)
  • ¼ cup good wine vinegar, or a type you love and prefer
  • 1 lemon, topped and tailed, halved and quartered
  • 1 whole bulb garlic, peeled into cloves
  • ½ cup almonds
  • Salt and pepper
  • Pinch chili flakes
  • 1 large deep mason jar
Pages: 1 2

Bob’s Muffins: In Honour of a Wonderful Man

Posted on by
2
Hearty and Flavourful
Nutty too!

I adapted this recipe from the Bob’s Red Mill site to a more low-carb friendly version. I’m sad to hear they are closing the restaurant and on-site store very soon. We heard the line was 2 hours long to get in this weekend. Bob Moore was an amazing man, a legend in his own time, and passed not too long ago. I remembered being delighted to see his products in a grocery store as far away as Kuala Lumpur, Malaysia, some years ago.

This is not represented by photos of a step by step recipe. It’s just too good not to share after baking them and I never took a photo journal of the prep.  Enjoy!

And… thank you Bob! ❤️

Oat Bran Blueberry Muffins

Ingredients:

  1. 1 cup Almond Flour
  2. ⅓ cup Ground Flaxseed  
Pages: 1 2

Keto Raspberry Cupcakes

Posted on by
Reply

We’re back from camping at the coast where we were nestled in a temperate rain forest we love deeply and just a few hours drive away. There is something about living in a tented home that speaks to old memories of the soul. Completely unplugged and uncluttered. It’s renewing and a restorative sacred reminder of how simply we can exist. I was sad to leave.

I went grocery shopping on our return and came home with some beautiful raspberries and felt like cupcakes. Here is my final recipe after some hesitation about adding chocolate, I decided they would be lovely without … and they are! Yes, those are strawberries decorating them, I forgot to keep some raspberries back for decorating! I used mint leaves too.

Summary:

Make sure butter, eggs and cream cheese are all at room temperature. It prevents your batter curdling.

Prep your cupcake pan first. Always nice to get that out of the way. We’ll bake at 350⁰F for +-30 minutes. First, melting butter and sugar together; then whisking the dry ingredients together; separating the eggs and beating the whites until stiff; lastly, adding the beaten egg yolks together with the buttermilk and cream cheese and then mixing the batter all together. While baking, make your icing. I made a butter and cream cheese glaze, adding rose and vanilla essence and a few fresh raspberries.

This may make more batter than a dozen cupcakes, so I made two little dessert treats on the side in little flan dishes.

Recipe:

Continue reading →

Keto Strawberry and Lemon Cheesecake with pecan crust

Posted on by

Quick, light and no baking!

Ingredients

Crust

  • 3 oz butter or 3/4 stick (5 tblspns)
  • 3 tblspn keto sugar
  • 1 cup pecan flour (ground pecans if you don’t have)
  • 1/2 cup almond flour
  • 1/4 cup ground flaxseed

Keto Danish Pastries with Strawberries

Posted on by

If you have some fresh berries and ingredients for fathead dough, then you have the basic ingredients to make this recipe. The process is in three stages. First the filling, which is basically like a light cheesecake filling. Next you mix the dough and while it’s baking you make a quick glaze. This was my first time baking these and it took me a little longer than it should. Next time I will have everything prepped and be more organised. I literally decided to bake these on the fly today when I saw the strawberries needed to be eaten. Here goes!

Filling

  • 1x 8oz cream cheese package
  • 1/2 cup ground white keto sugar (if it’s too granular it’s not pleasant)
  • 2 egg yolks
  • 2 tsp vanilla essence
  • zest of a lemon (an orange would be good too if you don’t have lemons)

Beat all the ingredients well together.

Dough:

Continue reading →

A Case for Xmas Cake (more cake … fresh fruit! )

Posted on by

I’m not a fan of glacé fruit of *any* kind and I dislike traditional compressed glacé Christmas fruit cake intensely. It’s the worst! Sticky sickly sweet, weird texture, the glacé fruit has no resemblance of fruit flavour whatsoever, and yucky to eat … and barely a trace of cake. I fall firmly into the non- fruitcake group.

But. I’ve been baking this LCHF cake for Xmas for a few years now. It’s based on a friend of my parents, Kathy, who lives in South Africa. I wrote her recipe up in 1987(!) and have used it as a base since then. It’s evolved into a more keto friendly cake, still a tad high in carbs if you’re on serious keto, but fine for an annual holiday treat. I never ever made the icing though! Not a fan.

Continue reading →

My Chaffle Recipe (sweet) with berries and cream

Posted on by
2

I’ve been putting off trying out the mini waffle maker my partner bought for me … well, I think more nervous about making a keto chaffle itself!

The trick is to work fast, and I mean really fast.

Wow, are they are delicious!

Continue reading →