As Blackberries start to ripen, this is a GREAT base recipe that you can make up to a week in advance and store in your fridge. I’ll post a couple of drinks next week! Jalapeno adds a lot of heat, but you could certainly leave that out if you want a non spicy syrup!
Ingredients (makes 1 ½ cups)
1 cup Sugar
1 cup water
1 cup fresh or frozen blackberries
1 jalapeno pepper, minced
Combine the sugar and water in a small pot and bring to a brief boil over medium heat.
Transfer the syrup to a blender and add the blackberries and the jalapenos. Blend until smooth. To extract the seeds, pour through a fine mesh strainer into an airtight container or mason jar. Refrigerate for up to 1 week.
Happy 4th of July, happy Independence Day! Hope you have a wonderful and safe holiday!
Need a festive dessert for the holiday? Make these cupcakes and decorate with berries – a beautiful and great cooking project for kids to help with (especially the decorating part)! 🙂
And.. the secret ingredient? Zucchini! This makes them moist and delicious, and who can say no to some extra healthiness? 🙂
1/2 stick butter
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (or corn starch is fine)
1 1/4 teaspoons gluten-free baking powder
dash sea salt
3 large eggs, room temperature
1/3 cup coconut sugar (or other sugar, white/brown)
2 tsps pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
16 oz cream cheese, room temperature
1/2 cup confectioners’ sugar
3 Tbsp lemon juice
1/4-1/2 tsp lemon zest
Berries for garnish (I used raspberries and blueberries)
Shredded coconut for garnish
Preheat oven to 350 degrees. Prepare cupcake tin with paper forms.
Whisk together almond flour, potato starch, baking powder, and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes (I did this in my food processor with the standard chopper blade).
With a rubber spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into tin and bake until cupcakes are golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cupcakes cool.
For frosting, with mixer (or again I used the food processor here) beat together room-temperature butter, cream cheese, lemon juice and zest until fluffy, about 3 minutes. Add confectioners’ sugar and beat until combined. Spread on top of cupcakes and decorate with berries and shredded coconut.
You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂
6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
2 lbs fresh strawberries, hulled
2 Tbsp arrowroot powder (this is a thickener)
1/4 cup freshly squeezed orange juice
1 cup unsweetened shredded coconut
1/4 cup golden flax meal
2 Tbsp coconut flour
1/4 cup coconut oil or butter
2 Tbsp honey
Oven to 350
For filling: place rhubarb and strawberries in a large bowl
In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
For topping: pulse together shredded coconut, flax, coconut flour in food processor
Add oil or butter and honey and pulse until dough forms
Sprinkle topping over fruit
Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂
We’re excited for warm and dry season so we can eat all meals on our deck! Nothing says summer like Panna Cotta with fresh fruit or berries. Coconut Panna Cotta with Tropical Fruit is a wonderful twist on the classic Panna Cotta with Berry Coulis.
The number one challenge in photography is lighting! Too bright or too dark creates different challenges. This past week has been a rainy grey one in Seattle. To maximize lighting, I have been running outside between showers to try to get good shots! Welcome to my mini studio! 🙂
2 (7-gram) pouches gelatin (5 teaspoons)
1/2 cup water
2 1/4 cups grass-fed whole milk or heavy cream
1 (14-ounce) can coconut milk
1/4 – 1/2 cup granulated sugar (I used 1/3 cup coconut sugar)
1 teaspoon vanilla extract
6 tablespoons shredded coconut + more for toasting and sprinkling on top
Sliced mango, pineapple, kiwi or banana, for serving
In a saucepan, sprinkle gelatin over water and let stand for 1 minute. Place over medium heat and stir constantly until granules are dissolved, about 3 minutes. Add milk or cream, coconut milk, sugar and vanilla. Stir over medium heat until sugar is completely dissolved, 3 to 5 minutes.
Pour mixture into 6 ramekins; sprinkle coconut on top. Chill in the refrigerator until set, about 3 hours.
Optionally (I did not do this step) to serve, dip each ramekin in boiling water for a moment to loosen panna cotta. Turn onto a serving plate. Arrange sliced fruit beside each panna cotta and serve.
Optionally (I added this step) toast some coconut and sprinkle on top.
This is a great go-to dessert year round, but especially in winter when fresh berries are no longer in season. Posting it now in case berries are not yet available in your region/stores, but this is equally good with fresh berries!
You can also serve plain Greek yogurt with berries, or for a totally yummy non-dairy and paleo version, try berries with coconut milk! Totally delish any season!
Vanilla ice cream, plain or vanilla Greek yogurt
Berries (frozen or fresh)
If using frozen berries, add 1/2 cup per person to a bowl and microwave on high for about a minute
Pour over ice cream or yogurt
Serve immediately and enjoy! Can you taste summer already? 🙂
This is a variation of the classic Crème Brulee. Instead of heavy cream, this recipe calls for milk and powdered milk. Honey also adds a nice flavor. Serve with raspberries or other seasonal berries.
2 cups milk
3/4 cup dry milk
1 Tbsp sugar
2 Tbsp honey
5 large egg yolks
1 tsp vanilla essence
Topping: 3 Tbsp sugar and fresh raspberries
Preheat oven to 300
Combine first 4 ingredients in large saucepan and heat until tiny bubbles form around the edge (do not let boil, stirring occasionally. Remove from heat.
Whisk egg yolks
Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk
Whisk in the vanilla
Divide the milk mixture evenly among 6 shallow (6-oz) custard dishes
Place in 13×9 inch baking pan, add hot water to pan to a depth of 1 inch around the custard dishes
Bake at 300 for 1 hour or until center barely moves when dish is touched (like jello)
Remove dishes from pan, cool completely on a wire rack
Cover and chill at least 4 hours or overnight
Make the hard sugar topping just before you serve by sifting the 3 Tbsp sugar evenly over custards. Use a kitchen blow torch held about 2″ from top of each custard to heat, melt, and caramelize sugar (about 1 minute each).