All posts tagged: coconut flour

Cherished Chintz and Choc Chip Cookies

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I have wanted a piece of chintz for a long time, I know many of you have such a cherished piece already in your keepsakes, a few months ago, an opportunity arose, for a little ‘indulgence’ so I bought this tiered stand and beautiful teapot. What better way to display these delicious choc chip cookies. A beautiful pink/crimson rose and apricot chintz with gold trimmings.   Royal Albert ‘Old Country Roses’ Chintz Collection and even better an original piece Made in England. Top layer Cherry Chocolate Cupcakes, bottom layer Choc Chip Cookies, read on for the recipe…

Frangipani Fig Tart with Almond Crumble

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I’ve been changing recipes, adapting, researching and experimenting. The kitchen has been almost like a science lab. I started with an item I had purchased a couple of months ago at a market street stall. I had lots of ideas in mind of how I might use the product ‘tar10’ Sticky Fig, but as I’m limiting my grains, my idea of an upside cake was about to change. I then thought of a frangipani tart using almond meal,  the goddess of cooking had sprinkled her flour dust and I was on the search for ideas. I remember, Gary Mehigan from MasterChef Australia had made a Fig Tart with Pistachio Crumble, so what a great start to a recipe. I had also seen an easy gluten free tart crust made by Elana from Elana’s Pantry. So with a little dabble of one and a dash of another, with a few changes, I’m happy with the result.

Ch.Ch.Ch.Ch….Cherry Bomb!

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These Cherry Chocolate Cupcakes are the start of something big! I’m experimenting more and more limiting grains from my diet and researching more into using different flours. Hence the use of coconut and almond flours in this recipe. Searching and researching the alternatives to grains I found many changing lifestyle alternatives… Mark Sisson’s: Mark’sDailyApple –Primal Living in the Modern World; Danielle Walker’s: Against All Grain;  Jenny McGruther’s – Nourished Kitchen. I’m not very experienced cooking with other flours, so I just had to try something…after travelling a few kilometers to the nearest organic retail shop, I found coconut flour, coconut oil,coconut sugar, almond butter and a new world was introduced to me. After reading and trying the ‘normal’ every day meals, I needed to try a little dessert. Danielle at ‘Against All Grain’ (see her original recipe here) used cocoa butter,(note to self) have to buy and find this product. From my own experience of using almond meal for Macaroons, sifting  twice or even three times aerating the flour leads to better results. Isn’t there …