Fruit Bake

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

Ingredients

  • 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

Method:

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Keto Almond Biscotti

The last few Biscotti remain in a tin, so it’s a good time to post this recipe as they are “endorsed” by how long they have lasted, which has not been quite 10 days! I often bake two different items in one go, as I did when I baked these Biscotti. When I’m in the middle of baking I feel … oh well, all standard baking ingredients are on the counter and a mess is already made, might as well bake two goodies. I’ll post the fruit bake I made next.

I was born in South Africa and a standard in most homes is something called “rusks” dunked in a cup of tea or coffee, or just crunched as a snack, sort of similar to Biscotti. I do like Biscotti but they really don’t come close to the comfort of a hearty rusk, but we did enjoy these very much.

(My Mum bakes a large batch of rusks at least every few weeks, a handy standby for pop in friends. They are a sweet baked cake-like loaf, torn apart or sliced into pieces and then dried overnight in a slow oven. In SA they range from plain buttermilk rusks, to raisin and bran, or even lightly spiced and sometimes even aniseed, which I’m not a fan of.

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Battered Fried Eggplant and more snippets…

This dish was half way prepped and my partner asked … are you blogging this recipe? I paused. He was right the last time about posting something, so I scrambled to take a few photos at the start of making this dish and he took a few too. My Mum regularly made deep fried battered eggplant/brinjal/aubergines as a veg side dish for dinner growing up and she still does!

My parents ran a successful produce market agency. They sourced vegetables and fruits directly from farmers and sold to grocers, food vendors, restaurants and the public. There were other agencies like this at the municipal market place, probably around a half dozen or less. We were fortunate that fresh vegetables and fruit were in abundance in our home. Farm to table fresh! Looking back, despite the many bags of peas and beans my sister and I had to shell or string in peak freezing season, we were truly lucky and blessed with these bounties. (Sometimes this would extend to sheep and game too, but that is a blog post for another time!) Dad sourced produce requested by restaurants from Greek to Indian, Italian and Chinese. He had an uncanny eye for exotic delicacies. So eggplants were a standard in our home long before they were commonly found on grocery shelves. Some of my friends found eating at our home either peculiar…or delicious. I was very young, but I remember Dad inviting friends to our home to show him how to make Paella and other international dishes, or going to his friends in Malabar for delicious curry, unlike anything I’ll savour again. I’m talking late 1960’s and through the 70’s here friends! Continue reading

Roasted Butternut Soup, Squash with figs…and other snippets

Spring is almost here. Almost! We have had a glorious week of sunshine and by tonight the rain is back, but I never begrudge the blessing of rain. We’re lucky to live in a place where water is not a challenge and I never take this for granted. My heart hurts when I hear of the escalating devastation of droughts around the world.

On a lighter note we were gifted the lovely company of two very dear friends recently. The beautiful spring daffodils and tussie-mussie they each gave us are here to share with you. Outside, the birds are busy; leaf buds are sprouting and blossoms are on the plum trees.

Two quick recipes to post and then I bid you adieu until next time!

The first recipe is one for when you have inventive ingredients to hand, or just to post for fun. Try your own version!

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Fig and Toasted Pecan Bread

We went to friends for a board game night and I baked two quick loaves of bread to take. These loaves are gluten free, low carb (you can leave the figs out for an even lower carb count) and fantastic with just butter or any cheese.

This is a variation of my other nutty keto loaf. I plan to bake other variations, like an olive parmesan or spiced ginger and apple loaf.

The beauty of this loaf is it’s so quick, no separate beating of egg whites, folding in and working quickly like other keto breads. I let the one loaf rest in the dough stage while I mixed up the second. Baked beautifully!

Best flavour in this loaf is the toasted pecan flour, it came out like pecan butter and the taste was sublime!

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NY White Sauce

I had never heard of this sauce before, and just recently saw a recipe for it. There were a few ingredients I did not like in the recipe so I switched out a few, added some and omitted the sugar and vinegar. Super quick and easy to make.

It was great served over the roasted veg I made for lunch yesterday. Pretty sure you could put it onto just about anything savoury.

Here it is served with roast shoulder of seasoned beef, eggplant with green chili and Adobo spice, yams with Ancho spice and delicata squash with freshly grated turmeric. My fingers are still saffron yellow, but absolutely worth it. I found the fresh turmeric at the Mexican Mercado market I love to go to, but tbh, I don’t go often enough!

Here are the treasures I found at the Mexican market last Sunday. The ginger is fantastic and I have plans for that chorizo sausage! The green salsa is delicious but very hot and the little fingers of turmeric are absolutely perfect.

I just mixed the NY white sauce up in the yogurt tub I had.

See recipe below!

Quick tip for zesting citrus.

I find leaving zesting for after I’ve juiced a lime or any citrus, the juicer makes a perfect holding device for the skin. I’m always grating myself when just holding the citrus in my hand. This is my go to default way to zest without scrapes.

Be sure to have a pint sized jar for storage. If you would like this runnier for pouring or drizzling, add more cream or buttermilk at the end.

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Lime, Chili and Cilantro Coleslaw with roasted peanuts

My sister takes full credit for this tasty recipe shared with me recently.

It’s crisp, sparks with flavour and is a keeper.

Thanks SpotiD! 👌❤ it!

It will speak for itself, and here is what you need.

Slaw:

1 red onion, finely sliced
1 juice of lime
1 finely shredded red cabbage
3 carrots, grated
1/2 cup roasted peanuts

Mayo:
1 large lime, zested and juiced
1/4 cup good mayo
1/2 green chili finely chopped
Ground salt and pepper and 12 sprigs chopped fresh cilantro
2 garlic cloves and a thumb of ginger crushed through a garlic press

Method:

Marinade finely shredded onion in lime juice and salt for 20 minutes

Mix mayo ingredients together. (Zest/juice of lime, crushed garlic and ginger, chili, spices and cilantro)
Mix shredded veg together
Add 1/2 cup peanuts
Add to marinated onion
Fold in mayo
Top with roasted peanuts

I served it with a splash of reduced balsamic vinegar infused with fresh mint. Serve with boiled eggs and kielbasa sausage slices.

Super good!