Without a cream separator, we are having trouble making our goat milk ice cream creamy (think ice milk instead of ice cream). Meg shared how she modified the Nourishing Traditions’ recipe for ice cream, and I’m so thankful for that because of the excellent flavor and color! But what can I say, my husband (bless him) wants creamy not milky. With that in mind, I remembered how Sally took my coconut ice cream and revamped it with avocado for creaminess (and fresh mint for flavor) back in July 2008. So I added an avocado to our ice cream this weekend. It does help. A little. Having straight cream in place of some of the milk would be better. But this is pretty good.
“That’s the best desert EVER!” said my kids, practically in unison, jumping up and down with excitement when I told them our dessert was going to be strawberries and raw goat milk.
I love lemon and I love this cake! This tart and sweet lemon cake features sprouted spelt flour (an excellent substitute for whole wheat pastry flour), unrefined virgin coconut oil, coconut milk, and Rapadura (evaporated cane juice). Once the cake is baked, you pour a fresh lemon juice syrup over all and it soaks in, permeating the cake with ribbons of slightly tart lemon syrup.
In this video tutorial, learn how to make homemade chocolate chips with healthful ingredients: virgin coconut oil, Rapadura (evaporated cane juice), cocoa powder and vanilla extract. These are a variation of the Carob Chips in Sally Fallon’s Nourishing Traditions.
My friend Regina made over the traditional oatmeal no-bake cookie recipe to be more healthy. I called her the other day and begged for it — my kids were desperate for a snack and I was short on time. These cookies fit the bill, deliciously!
A variation of a variation of a variation of Natural Tollhouse Cookies.
A note about gluten-intolerance. My daughter, who is gluten-intolerant, can eat these safely. (That’s not to say all gluten-intolerant individuals would have similar results.) The gluten grains are sprouted and dehydrated prior to becoming flour. The quinoa flakes are gluten-free.
Even though I’ve had a very busy month of November, I’ve continued to experiment with sprouting gluten grains and turning them into bread. We’ve now enjoyed bread baked from these sprouted grains: spelt, kamut and hard white wheat. None of these have caused any gluten-intolerance symptoms in those of my family who are gluten-sensitive. (Pictured [...]
Lately, we’ve taken to using unrefined, virgin coconut oil anytime we need a buttery spread. Jeff said, “This is what butter should taste like!” It’s really good, surprisingly good. Give it a try.
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