Tag Archive for 'coconut oil'

Pear, Date and Ginger Crisp

This recipe came about when I was on an elimination diet a while ago. It doesn’t contain any gluten (as long as you use gluten-free oats), no eggs or dairy (ignore the ice cream…) and is sweetened with agave and maple syrup. Technically maple syrup is not “allowed” in an elimination diet, but one can only live so healthy. I named it “Vegan Pear Crisp”, but didn’t think this would be a very enticing blog title and therefore left out the ‘vegan’ bit. I love to come up with food that is enjoyable to everyone, no matter what food preference or intolerance. I now make this crisp even on diet-free occasions and have successfully used the topping over apples and berries, leaving out the ginger and dates.

I used cold pressed virgin coconut oil for the crisp topping. You can find it at health food stores and good supermarkets. The lauric acid in coconut oil is easily digested and is supposed to have antifungal, antibacterial and antiviral properties. The coconut taste isn’t detectable when the oil is used for baking. If you are unable to find it or are not in the mood to go dairy free, use melted butter instead of the coconut oil. Three to four tablespoons or 50g will do the trick. Don’t forget the chill time once you have made your topping (see method below).

I am sorry for not posting anything last week, I have been busy baking and cooking. To make up for my absence I’ll post something delicious every day this week. Stay tuned…

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Amazing Chocolate Cupcakes

My daughter decided she wanted us to make chocolate cupcakes together yesterday. Not really being a big fan of sugary, buttery and frosted baked goods myself, I tried to persuade her to bake muffins instead, but she had none of it. So I started my search for an easy cupcake recipe, which I could change a bit to make it not quite so sugary and buttery. It didn’t take me long until I found a “One-Bowl Chocolate Cupcake” recipe on marthastewart.com. I liked the recipe, because it mentioned ‘one bowl’ in the title and didn’t include butter. It also listed lots of glowing reviews from people raving about these cupcakes. I decided to apply my general rule for Martha Stewart’s baking recipes, using only two thirds of the sugar requested and substituting white flour for whole wheat pastry flour.  It always works.

My daughter requested pink icing and pink sprinkles, but I changed the icing to a chocolate ganache and only stuck to the sprinkles request. We used India Tree’s Nature’s Colors Pink Nonpareils on the kid’s ones, which I love and buy every time I go back to the U.S.

The cupcakes turned out so delicious, I was shocked. The frosting was a delight and I couldn’t get enough of it. I finally understood the cupcake craze and am sure to give these another try VERY soon.

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