Welcome in the middle of nowhere

For all the wandering hobbits of the middle earth…

Month: June 2019

Little sailor !

Vanilla ice cream

~ 6 Servings ~ Time 30 min  ~ Freeze overnight ~

Ingredients

  • 6 large eggs
  • 1 tsp cream of tartar
  • 1 tbsp coconut nectar
  • 400 gr coconut cream or double cream.
  • 2 tsp vanilla powder

Steps

  1. Separate yolk from white, whisk the white eggs with the cream of tartar ’till firm.
  2. Mic the yolks with the coconut nectar and the vanilla powder.
  3. If you use double cream whip it, else mix the coconut cream with the yolks mix.
  4. Slowly fold the cream mix in the stiff whites.
  5. Place the mix in a mold and froze for at least 2 hours or overnight. Keep 3 month in the freezer.

Nutritional data

Sesame Pancake

~ 1 to 6 Servings ~Time 30 min ~Preheat oven 150C~ 4 days in the fridge~

Ingredients

  • 6 eggs

  • 400 ml coconut cream

  • 55 gr coconut flour

  • 35 gr sesame flour

  • 2 tbsp Psyllium Husk

  • 1,5 tsp baking powder

  • 2 tbsp sesame seed for topping

Steps

  1. Preheat the oven @ 15oC.

  2. Mix all the dry ingredient.

  3. Add the eggs and the cream mix well let set for 5 mins.

  4. Pour in tartelette or pancake mold.

  5. Place in the oven and cook for 15-20 mins ‘till golden.

Pancake / eggs 1 3 6 9 12
Coconut cream 75 ml 200 ml 400 ml 600 ml 800 ml
Coconut flour 3 tsp 27 gr 55 gr 82 gr 110 gr
Sesame flour 3 tsp 17 gr 35 gr 52 gr 70 gr
Psyllium Husk 1 tsp 1 tbsp 2 tbsp 3 tbsp 6 tbsp
Baking powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp
Sesame seed top 1 tsp 1 tbsp 2 tbsp 3 tbsp 4 tbsp

Nutritional data

Sugary pancake

~ 1 to 6 Servings ~ Time 30 min ~Preheat oven 150C ~4 days in the fridge~

Sugary pancake serve with ice cream and chocolate icing !

Ingredients

  • 6 eggs

  • 400 ml coconut cream

  • 2 tbsp coconut nectar

  • 75 gr coconut flour

  • 2 tbsp Psyllium Husk

  • 1,5 tsp baking powder

  • 1,5 tsp vanilla powder

Steps

  1. Preheat the oven @ 15oC.

  2. Mix all the dry ingredient.

  3. Add the eggs and the cream mix well let set for 5 mins.

  4. Pour in tartelette or pancake mold.

  5. Place in the oven and cook for 15-20 mins ‘till golden.

Nutritional data

Pancake / eggs 1 3 6 9 12
Coconut cream 75 ml 200 ml 400 ml 600 ml 800 ml
Coconut nectar 1 tsp 1 tbsp 2 tbsp 3 tbsp 4 tbsp
Coconut flour 5 tsp 37 gr 75 gr 112 gr 150 gr
Psyllium Husk 1 tsp 1 tbsp 2 tbsp 3 tbsp 6 tbsp
Baking powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp
Vanilla powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp

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