Oatbran and toasted coconut are the stars in this recipe. You can substitute non keto for the flours, oatbran (oats) and use normal brown sugar. Leave out the beef collagen if you prefer. It will be slightly less chewy but fine!
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.
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.
We had some almond butter that was in the cupboard for months. So here is a quick little recipe I put together to use it up. I’m sure that peanut butter would be just as delicious, or any other nut butter!
Summary: we’ll be mixing the eggs and keto sugar first, then beating in the nut butter (it’s a workout without a beater!). Adding almond and vanilla essence, a little bit of nut flour and then once mixed placing teaspoons-full into a greased baking pan preferably lined with parchment paper. Press with an oiled fork, push in a few keto chocolate chips if you like and finish with a grind of Himalayan salt. Bake at 350⁰F for 12 – 15 minutes until browned. Makes about 20.
You guys, this is really delicious. I’ve never been a fan of corn on the cob, or served up piled on my plate. But I do love corn bread. My Mother makes a steamed corn bread with minced corn that is utterly sublime. It is steamed in a pressure cooker in a deep pudding bowl with a tented aluminum foil lid tied down with cooking string. Utterly delicious. I wish I had a photo of it from back in the day!
Here is my recipe which is a fond throwback to my very old and most thumbed, loved and favourite recipe book, Moosewood Cookbook by Mollie Katzen. More on this marvelous and beloved vegetarian book after my recipe adaptation to a keto-friendly recipe with some changes. No sweetcorn in here but a super moist corn bread with good flavours. I did purchase an entirely natural corn essence but you don’t need it!
Gosh. I am in love with these. They remind me of a Biscoff cookie flavour but with the goodness of flaxseed, oatbran and almond flour. They are crunchy and very moreish! Don’t you love the name? I was going to call them Keto Snaps and my sweetie came up with this fun name! Basically an almond snap turned into a tasty little crunchy cookie square. Healthy, full of fibre, gluten free and lchf. I will try them with a bit of coconut flour next time and I’m sure you could substitute a ¼ cup of almond flour with finely shredded coconut too for more texture and flavour!
Summary: we’ll be making a buttery sweet dough in a mixer with spices, keto caramel syrup and vanilla essence, pressing into a large cookie tray, chilling in fridge for an hour then scoring and baking for 15 to 20 minutes. Scoring again and then cooling right down before storing.
My Dad had business friends who used to give him delicious Indian sweet treats around the time of Diwali. He would bring home an exquisite platter of colourful home-made “sweet meats” and we would enjoy the delicious variety sparingly, knowing how much work, care and love went into making them. They had edible gold and silver leaf, pastel sprinkles, hues of green, pink and orange or crispy golden deep fried, sometimes also studded with a few tiny silver balls or decorated with rainbow coloured puffed rice. As a child I remember hearing the Women and Girls would gather together in large groups in sizeable home kitchens and spend a day or weekend making these delicious, beautiful, delicately spiced exotic treats together, then sharing them with family and friends. I wished I could be a part of such a close knit culture, togetherness and bonding over such an auspicious time of year.
A quick post. I dried more cranberries yesterday. If you can get fresh cranberries, I can recommend this method the flavour is incomparable to store bought! I posted a few pics of dinner ideas below too.
A reminder that all recipes I post can be converted to non-keto using the exact same quantities. The flour and sugar ratios are the same.
I’ve literally been putting off trying a yeast keto bread for years. I love yeast. I miss baking with yeast. It’s delicious fragrance invokes such cosy memories and the feel of kneading a pliable dough is sublime. The friendly yeasty beasty that has brought deliciousness to humanity over the ages is a miracle of fermentation and nothing smells quite as good baking. What inspired me to finally take the leap of faith? Recently I discovered a lovely site, Wingspread Farm where you can buy home baked bread from their Florida farm stall Continue reading →
This was quite an adventure to make. My partner was kindly given some peppers at the community garden by a fellow gardener. My sister gave me a fab Mexican cookbook some time ago that I love and I watched a video of an amazing woman cooking chile rellenos on a wood stove in Mexico. Both inspired me. I hope you’re inspired too!