I wanted to do a stevia-sweetened dessert for Pesach. The Bean was being a whiner and the Sprout was all about adding to the vocal cacophony – so I whipped together this delicious bit of chocolate and coconut products and it turned out great. I used three squares of unsweetened baking chocolate. No, it wasn’t organic or free trade (it was a madhouse and I was reduced to using what was on hand in my cupboards). Add one tablespoon organic liquid Stevia and two tablespoons of coconut oil. Melt together on low heat in a sauce pan, stirring frequently. Once you have fully melted the ingredients, dump one cup of shredded unsweetened organic coconut in the pan. Fully incorporate. I spread the mixture out on a sheet of wax paper and refrigerated till cold.
After being refrigerated it was easy to break into small pieces. This treat is SO easy and an incredibly decadent treat….
The Bean has a sweet tooth and I love to indulge him in sneaky-sneaky-good-for-you-ways. The afore-pictured “ice cream” is one of his favorites and is healthy enough to serve as a meal. Technically, this is an ice milk but no need to explain the difference to the little ones…
4 C raw goat milk
5 egg yolks
1 tsp liquid stevia
1 tsp pure almond extract
Whisk 1 cup milk with the egg yolks and bring to just boiling. Be sure to rapidly whisk as to keep the egg from “cooking”. Immediately mix in the rest of the milk and remove from stove.
At this point, I add the stevia & extract and then put the mixture back in the fridge. When the mixture is chilled simply pour into ice cream maker (I use an attachment on my Kitchen Aid mixer). When the ice cream is finished serve with sliced strawberries. Delicious and something you can feel good about serving to the kiddos!
So the boys and I plan on making some ‘kraut this week a la lacto-fermentation. Well, rather Beans and I are gonna make it and the little Sprout will watch…enraptured by our skills, I am sure….. I don’t have enough milk right now to shake it down for its whey so I chose a cheap and easy alternative.
Taking a carton of organic plain yogurt (I use Nancy’s), I plopped the contents in some fine cheesecloth and suspended it over a stainless steel bowl for the afternoon. It’s important to use a yogurt with live probiotic cultures.
Separating the whey from the yogurt
Once all the whey (or most) has dripped off the yogurt just pour the whey in a container and, likewise, scoop the resulting greek-style yogurt into a dish of its own.
Now, while Beans isn’t a huge fan of plain yogurt I can sweeten this stuff with stevia and fruit; super-duper thick and yummy.
And we now have some way-easy whey with which to make our sauerkraut!
Raw Kefir Smoothie with organic strawberries, bananas & chia seeds
In the dreariness of January we sometimes need a cup of sunshine to perk us up. Enter raw kefir smoothies! We cultured our raw goats milk with a kefir culture we purchased at Grains, Beans & Things. After bringing our milk up to room temperature, we inoculated a quart jar of it with our chosen culture and allowed it to sit out on the counter for 48 hours. Our end product was slightly sour and not too thick. I would prefer to make my kefir with kefir grains as opposed to the cultures. If you live in the Southern Oregon area and have extra grains you’d like to share please comment!
So, using the beloved Magic Bullet we blended our kefir with organic strawberries, bananas, chia seeds and a few drops of liquid stevia. Oh, so good smoothie of probiotic goodness!!!
Here’s a recipe for my grain-free, sugar-free brownies. These goodies are seriously fabulous! When eaten warm they are gooey like regular brownies. But if you chill these “brownies” they are almost like eating chocolate cheesecake in their consistency.
1 Can Coconut Milk (Full Fat)
1 Cup Coconut Oil
2 Cups Almond Flour
1 Tsp Baking Soda
1/2 Tsp Salt
6 Droppers Liquid Stevia
1/3 Cup Unsweetened Cocoa
PREHEAT OVEN TO 350
1.) Melt the coconut oil
2.) Mix the cocoa into the melted oil till the cocoa has melted thoroughly into the oil
3.) Add the stevia to the chocolate/oil mixture
4.) In a different bowl combine coconut milk and eggs – mix well
5.) Combine coconut milk mixture with cocoa mixture
6.) In ANOTHER bowl mix the salt and baking soda with the almond flour
7.) Combine wet ingredients with dry ingredients
8.) Grease an 8×8 pan with coconut oil & pour in “brownie” batter
9.) Bake at 350 for 45 minutes