I have had this idea in my head for so long. Carrot cake baked oatmeal… carrot cake baked oatmeal.. I just couldn’t shake it! I typically make this simple baked oatmeal and we just switch up our toppings, but it was high time I got to experimenting with the recipe.

Before we move on, can we just say “Hello, gorgeous!” to that pour shot up there? I actually had a spare minute to get out my tripod, only to realize it wasn’t really working properly.. but somehow I got a pour shot in the midst of it all. I’m a happy food blogger today!

Food blogging is a funny thing. There’s so much that goes into each post that you guys don’t see! I’d invite you to come hang out with me here for a day to see what goes on, but I never actually know what day I’ll be working on “blog stuff.”

Take this oatmeal for instance.

The idea popped into my head months ago. I wrote it down while I was brainstorming blog ideas back in January. I finally got around to making it earlier this week. I waited until mid-day to make it so that I’d be able to photograph it in the afternoon light.. so we didn’t actually eat it for breakfast that day. I waited until the little one took her nap and the big one started his quiet time to start shooting.

I pulled our coffee table over by the window with the best light, grabbed all the toppings and tiny dishes and utensils and set up my shot. I fumbled with the tripod for a while, gave up, got my shots. I hooked up the camera to download and ate one of the servings of oatmeal from the shot. Then I started to clean up.. and ate the other one, ha! (Because, you know, one for me and one for baby. Totally logical.) I looked through the pictures quickly, then I didn’t actually get around to editing them or writing this post until a few days later. Now here we are!

Sometimes the process isn’t drawn out like that, but there’s usually something around here that gets in the way of productivity. Usually my own laziness.. or lack of natural light.

Anyways, loves, this oatmeal is top notch. I’m so happy to share it with you, even if it took months for me to do it.

It’s not complicated to replicate that classic carrot cake taste. The big players are (of course) carrots, cinnamon, nutmeg if you’re feeling funky, raisins, walnuts and coconut, if you’re into it. I will say right now that I am not into pineapple in my carrot cake.. I think adding pineapple makes it more like hummingbird cake (which is also delicious, but is not carrot cake).

But let’s not forget the most important part- the cream cheese. Oh, you have got to have the cream cheese. The cream cheese makes it perfect. (Unless you are dairy-free, but you can top it with this delicious cashew cream instead!) I didn’t want to slather it with frosting (I mean, I did.. but it IS supposed to be breakfast, people), so I spun up an easy cream cheese topping in the blender and it was the best idea EVER, no joke.

You guys, this cream cheese topping.. it just kills it. The picture below explains perfectly. On the left side, you’ll see an appropriate amount of the cream cheese drizzle and toppings. On the right, the obscene amount I drowned my portion with after I took a bite. Then I took another bite and thought, “WHAT THE WHAT?! This stuff is insane!”

Maybe I’m over-reacting about oatmeal? But really, I’m obsessed.  Don’t wait too long to try this one!

P.S. You can make right away, the night before, or days ahead. You can also cut into squares and freeze for later!

5.0 from 1 reviews

Carrot Cake Baked Oatmeal with Cream Cheese Topping

 

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Author: Oven Love

Recipe type: Breakfast, Brunch

Serves: 9

Ingredients

• 2 eggs, room temperature
• ¼ cup maple syrup
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1 tablespoon cinnamon
• ½ teaspoon fresh grated nutmeg
• ¼ cup melted coconut oil or grass-fed butter
• ½ cup applesauce (you can substitute carrot puree for extra carrot flavor)
• 2 medium carrots, grated (you can add more if you like)
• 1¼ cup milk, dairy or non-dairy
• 3 cups oats, gluten-free if necessary
• ½ cup chopped walnuts or pecans
• ¼ cup raisins
• ¼ cup shredded coconut
• For the cream cheese topping: 4 ounces cream cheese at room temperature
• ¼ cup milk, room temperature (you may need a little more if you want the sauce thinner)
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons raw honey or maple syrup
• extras for serving- walnuts, raisins, shredded coconut or coconut chips, maple syrup

Instructions

1. Coat an 8×8 or 2 quart baking dish with butter or coconut oil.
2. In a large bowl, whisk together eggs, maple syrup, baking powder, vanilla, cinnamon, nutmeg, melted butter/coconut oil, applesauce and milk. Fold the oats, carrots nuts, raisins and coconut and combine well. Transfer the oat mixture into the baking dish and spread evenly around.
3. To bake right away: Preheat the oven to 375 degrees. Let oat mixture sit and soak for 20-30 minutes at room temperature while the oven is preheating. Bake at 375 degrees for 30 minutes or until oatmeal is set and edges are brown.
4. To bake later in the day or the next morning: Cover your dish tightly with plastic wrap, pressing the plastic directly on top of the oat mixture. Refrigerate overnight. In the morning, preheat oven to 375 degrees. Unwrap oatmeal and place in oven. Bake for 30 minutes or until oatmeal is set and edges are brown.
5. To make the cream cheese topping, combine the cream cheese, milk, honey and vanilla in a blender. Blend until smooth and creamy.
6. Serve hot with: cream cheese topping, maple syrup, raisins, walnuts and coconut.

#version#

A few weeks ago, I pinned this Fat Almond Pancake from Green Kitchen Stories and I knew I had to make one. (Definitely check out their blog, it’s gorgeous!) The original recipe wasn’t exactly grain-free, but I knew I could do some tweaking and make easily make it GAPS-friendly. I just loved the look and ease of it. And mainly, I just loved that it was called a fat pancake.

And so I hit the kitchen and came up with this beautiful thing. I mean, don’t you just want dig your spoon in there? You do. Trust me. We ate it hot and fresh from the oven for breakfast.. and then we ate it cold in the back of the car as we watched a freak rain storm.. then the kids finished it off during their bath time. So, yeah. We liked it.

Surprisingly, we all preferred to eat this cold. You can taste more of the almond flavor and the sweetness. I couldn’t tell you if it keeps well.. I imagine you’d want to eat it all in a day or two- let me know if it lasts that long in your house, I’d love to know how it keeps.

If you’re wondering, the fruit on top is a mix of strawberries, white peaches, blueberries and cherries. Any fresh summer fruit will do, but I love the look of the red, white and blue. Especially with the 4th coming up! This would be a perfect dish to whip up if you’re having company for the holiday.

Fat pancakes! It’s a thing.

3.5 from 2 reviews

Fat Almond Pancake (Grain-Free, GAPS, Paleo)

 

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Author: Oven Love

Serves: 6

Ingredients

• 5 eggs
• 2 cups milk (cow’s, coconut, almond.. etc)
• ½ cup pureed squash, apple or pear (or more milk, if you like)
• 2 tbsp honey or maple syrup
• 1 tsp sea salt
• 1 cup plus 2 tablespoons almond flour
• 2 tbsp organic butter or coconut oil
• chopped fresh fruit, mint, yogurt, honey and coconut chips for serving

Instructions

1. Preheat the oven to 450 degrees. Place a 8×11 casserole dish in the oven to warm up.
2. While your dish is warming, whisk eggs, milk, squash and honey in a large bowl. (To make sure your honey is well incorporated, keep your ingredients at room temperature or whisk vigorously as you add the honey.) Make sure you have no lumps in your almond flour and add it to the liquid ingredients along with the salt.
3. Take the pan out of the oven and add the butter or coconut oil and swirl it around as it melts. Add the batter to the pan.
4. Bake in the oven for 20-25 minutes or until the pancake is set and golden brown. Top with chopped fruit, honey, mint and coconut chips; then serve in bowls with yogurt.

#version#

I am a fool for this snack ball trend.

They are so good! So easy to pull together! So much better to snack on then junk food!

The one thing they don’t have going for them is a good name- Nut Balls is just awful. So is Snack Balls. Energy Balls? Nut Butter Balls? A little bit better, but not by much. I think I’ll quit before this becomes an entire post about naming snack balls. (Ugh, I even hate typing that!)

Let’s call them snack bites instead, shall we?

I feel a lot better about snack bites. My mood is changing already!

I found this lovely recipe at The Gracious Pantry and of course I junked it up with more nut butters and extra seeds and things. I couldn’t resist! They just needed to be rolled in something.

I have to admit, though, that I actually like the plain ones better. The sesame seeds get stuck in my teeth (awesome mental picture of me happening right now, you’re welcome). Don’t let that stop you now, both taste great- you could roll them in shredded coconut, too, if you’re more into that.

I think these will keep in the fridge or freezer for quite a while, but I can’t tell you from experience. They go fast in this house. Last night, I pulled some out for the family to taste test and the kids full-on grabbed them from my hands and devoured them, then looked at me like rabid dogs until I brought out a few more. My one-year-old daughter literally shoved a whole one into her mouth without a second thought. It was like watching a snake swallow an egg or something, I couldn’t look away. My advice is to make these after your kids go to bed and hide them in the back of your freezer if you ever want to taste them. Just sayin’.

(Disclaimer- She didn’t actually swallow it whole, she did chew.. I would not stand idly by and watch her choke, I promise.)

Oh, and they’re called spiced nut butter balls because there are spices in there! Cinnamon, nutmeg, ginger, allspice, cloves, the whole gang. Even orange zest joins the party. As usual, you can take them or leave them, whatever your preference. I think it’s fun to eat these so-called cold-weather spices all year long, but if it’s not your thing, that’s cool, too. Just don’t wait until fall to make these- they taste great right now. (Just ask my kids.)

Spiced Nut Butter Balls

 

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adapted from The Gracious Pantry. http://www.thegraciouspantry.com/clean-eating-spiced-almond-butter-balls/

Author: Oven Love

Recipe type: Snack

Serves: 30

Ingredients

• 1¼ cups almond meal
• ¾ cup nut butter (I use ¼ cup almond butter, ¼ cup sunflower seed butter and ¼ cup tahini/sesame paste)
• ¼ cup chia seeds or sesame seeds (or a mix of both)
• ¼ cup plus 2 tablespoons maple syrup
• 1 teaspoon vanilla
• Zest of ½ large orange
• ½ cup dried cranberries (sweetened with fruit juice if you can find them that way)
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon allspice
• ¼ cup shredded coconut or almond meal (optional)
• sesame seeds or shredded coconut, for rolling

Instructions

1. Combine almond meal, nut butter, chia or sesame seeds, maple syrup, vanilla, orange zest, dried cranberries and spices in large bowl and mix well. If the mixture seems too wet, add the additional shredded coconut or almond meal until you have a firm dough to roll.
2. Form into balls. Roll them in sesame seeds if you like.
3. Place balls on a parchment lined cookie sheet and place in the freezer for at least 2 hours.
4. Store in the refrigerator or freezer in an airtight container.

#version#

I might need a Paleo baking intervention. I’ve gotten the hang of it now and the treats are flowing freely again in this house.. but my tummy troubles have not disappeared. (They are still undiagnosed.. go here for more of my story.) Now my wheels are turning again, trying to figure out why.

I thought that changing things around, doing things the Paleo/gluten-free/lots-of-other-stuff-free way that things might work themselves out. And now, I’m thinking maybe I need to go further.. more drastic.. start from scratch and heal (aka GAPS or something similar). I’m trying to figure out what more I can do.

But I’m realizing now that I can’t do it.

I can’t heal myself. I can’t do this in my own power. I believe in a God who heals. The God who came to earth and died for me, who goes before me and stands beside me. The God who changed my heart- I certainly didn’t change it myself. So why am I believing that I can change myself now?

“Agree with God and be at peace; thereby good will come to you. Receive instruction from his mouth, and lay up his words in your heart. If you return to the Almighty you will be built up; if you remove justice far from your tents, if you lay gold in the dust … then the Almighty will be your gold and your precious silver. For then you will delight yourself in the Almighty and lift your face up to God. You will make your prayer to him and he will hear you, and you will pay your vows. You will decide on a matter and it will be established for you and light will shine on your ways.” Job 22:21-28

It is easy to get bogged down in the day-to-day issues of life and believe that if we just tried harder, if we just planned better, if we were just better people that things would go our way. But the truth is that God is the perfect planner and his perfect plan for us has been in motion since before there was time. He is good and his plan is good, even if we can’t see it (or if we have a different definition of the word ‘good’). His word says that if we agree with him, good will come to us- but it doesn’t say when. Maybe it won’t be until Heaven, but it will come; so long as we believe in him and his promises.

So maybe I will try another approach to healing, maybe I won’t. I don’t know now. But I know I will be spending time with the Lord, talking and listening. Trusting in the one who knows suffering better than any man. And rejoicing because I know the end of the story (spoiler alert: it’s a happy one. :))

Apple Cinnamon Muffins (Gluten-Free, Grain-Free, Paleo)

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

original recipe here at Delighted Momma- http://www.delightedmomma.com/2013/01/flourless-apple-cinnamon-muffins.html

Author: via Delighted Momma

Recipe type: Baked Goods

Serves: 12

Ingredients

• 2 cups of almond meal
• 3 eggs
• 1 cup of unsweetened applesauce
• ¼ cup of maple syrup
• 1 tbs of cinnamon
• 1 tsp of baking powder
• 1 tsp of baking soda
• 2 tsp of vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Blend the eggs together in a separate small bowl.
3. Mix together all the above ingredients and slowly stir in the blended eggs.
4. Pour the batter evenly into 12 muffin baking cups.
5. Cook 20-25 minutes until the tops are golden brown.

3.1.09

You guys, I bought a donut pan!

I found it at T.J. Maxx for like five bucks, so it basically jumped in my cart and wouldn’t take no for an answer. Now we can have donuts together every day!

I want to know who came up with the maple bacon combo first. I would like to shake that person’s hand. And then give them a hug that lasts too long and gets awkward. Because I love bacon and maple syrup together- it’s the work of a genius.

Maple bacon. Get on the bandwagon, friends!

As most of my treats have been lately, these are grain-free, gluten-free and paleo (as long as you use the appropriate sweeteners). These types of treats are probably supposed to be occasional.. but I ate two of them in one day. Just keepin’ it real for you. They’re good!

Are you guys enjoying the new recipes lately or did you prefer the old ones? I want to keep bringing you recipes that you would actually like to make some time. Can I get a little feedback? Be honest if you don’t like all the paleo stuff, but be kind.

These pictures keep making me lose my train of thought.. gah, these donuts were good! I love bacon and maple syrup and butter. The end.

5.0 from 4 reviews

Maple Bacon Donuts (Grain-Free, Gluten-Free, Paleo)

 

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Author: Oven Love

Recipe type: Breakfast, Baked Goods, Dessert

Serves: 6

Ingredients

• ½ cup coconut flour
• ½ teaspoon baking soda
• ¼ cup unrefined sugar (I used date sugar, you could try coconut sugar or maple sugar as well.)
• 2 eggs
• 2 tablespoons pure maple syrup
• ½ teaspoon maple extract
• 2 tablespoons applesauce
• ½ cup coconut milk or cow’s milk
• 6 tablespoons grass-fed butter (such as Kerrygold) at room temperature
• 1 tablespoon pure maple syrup
• ¼ teaspoon maple extract
• ½ teaspoon cinnamon (or more if you like)
• 3-4 pieces of bacon, cooked

Instructions

1. Preheat the oven to 350 degrees. Coat a donut pan with butter or cooking spray.
2. In a medium bowl, mix the coconut flour, baking soda and unrefined sugar. Make sure there are no lumps (break the lumps up with your fingers if you need to).
3. In another bowl, whisk eggs, maple syrup, maple extract, applesauce and milk. Add to the coconut flour mixture and mix until thick and smooth.
4. Spoon the batter into a piping bag and pipe the batter into the donut pan (You can spoon it in, but it will be messy- the piping bag makes it really easy to fill the pan). Bake the donuts for 25-30 minutes or until a toothpick comes out clean. Let cool on a wire rack.
5. While the donuts are cooling, make the maple buttercream. In a stand mixer, combine the butter, maple syrup, maple extract and cinnamon until well combined. When the donuts are completely cool, spread on the buttercream and top with bacon. Keep in an airtight container- the donuts are best eaten within a day or two.

#version#

It’s been a rainy morning here in GA today. Even the clouds know it’s a Monday.

Though it’s pretty sad-looking outside, the rain has not deterred us from having a lovely morning so far. I am still on my happy-husband-high from a weekend away (at Chateau Elan, ooh la la!) and I will ride it as long as it lasts!

Our answer to this dreary weather is muffins. Pumpkin streusel muffins.

I do my fair share of baking, but I am not the main muffin baker of my family- that title goes to my mom. Nana loves a good muffin, particularly if it’s stuffed with nuts/fruit until it’s bursting out of the wrapper. She loves to make a giant batch of her Morning Muffins when we come home to visit and she has a stainless steel bowl for mixing her batters that is bigger than.. well, it’s just huge.

She is probably going to text me as soon as she sees this and ask me to freeze a few for her next visit.

(Hi, Mom! We can make some more while you’re here.)

I went with pumpkin simply because we had some pumpkin puree leftover from pumpkin pancakes a few days ago. I added the streusel because I (have no self-control and) cannot resist that sweet crunch. If I’m going to make muffins, I’m gonna do it up.

The muffins are grain-free, gluten-free, refined-sugar free and paleo. The main ingredients are pumpkin, eggs, coconut flour, and butter/coconut oil. The recipe is pretty easy to pull together and they’d still be yummy without the streusel if you want to save some time.

I had a question on Facebook about alternative flours and I’d like to say a little bit about them in case these new ingredients are freaking you out. I debated for a long time about investing in these new ingredients because 1) they’re expensive in small quantities and 2) I was so used to wheat flour and didn’t want to adapt. I started by transitioning to a gluten-free flour mix first (King Arthur has one you can find easily) and then started experimenting with grain-free flours.

Coconut flour, almond flour and other grain-free/nut flours do not act the same as traditional wheat flour- they do not contain gluten, so they need binders like eggs or flax seed to make successful batters. Recipes using these flours are dense- they don’t rise up the way that wheat flour does, but that doesn’t mean they aren’t tasty. They also have the added benefit of fiber and other nutrients that wheat flour does not. If you are new to baking with these flours, I suggest following your first few recipes closely before you start experimenting with substitutions.

I buy my almond flour from Honeyville and my coconut flour from Tropical Traditions. Both companies have sales and bulk purchasing that you can take advantage of to save some money.

And P.S. That heart-shaped butter is just a coincidence, but consider it a happy Valentine’s-Day-related coincidence. Love you guys!

Pumpkin Streusel Muffins (Paleo, Gluten-Free, Grain-Free)

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Oven Love

Recipe type: Breakfast, Baked Goods

Serves: 12

Ingredients

• For the streusel:
• ¼ cup softened butter or coconut oil
• ¼ cup almond flour
• 2 tablespoons unrefined sugar of choice
• ½ teaspoon sea salt
• 1 cup nuts, chopped (I used half walnuts and half macadamia nuts. Pecans or almonds would be great, too. If you like chunkier streusel, you don’t have to pre-chop the nuts.)
• ½ cup unsweetened coconut chips or shredded coconut
• For the muffins:
• ½ cup pumpkin puree
• ½ cup melted coconut oil or butter
• 6 eggs
• ¼ cup maple syrup
• 1 teaspoon vanilla
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• ⅛ teaspoon black pepper
• ½ cup coconut flour

Instructions

1. Preheat the oven to 350 degrees. Grease a muffin tin or line it with 12 muffin liners.
2. To make the streusel topping, combine the butter/coconut oil, almond flour, unrefined sugar, sea salt, nuts and coconut in the bowl of a food processor. Pulse until the ingredients are loosely combined. Set aside.
3. To make the batter, whisk pumpkin, coconut oil/butter, eggs, maple syrup and vanilla. Add spices, baking soda and coconut flour and whisk until it thickens up.
4. Spoon the batter into 12 muffin cups. Top with the streusel. Bake for 30-40 minutes or until a toothpick comes out clean. Let cool on a wire rack for at least 10-20 minutes. (To make sure the streusel doesn’t get too brown, you can top the muffins with some foil about half way through baking.)

3.1.09

Raise your hand if you ate pudding cups when you were a kid. (Hand raised.)

Raise your hand if you ate pudding cups when you were in college. (Hand raised- no shame.)

Raise your hand if you still eat pudding cups as an adult? (I wish. Where do I find refined-sugar free, corn syrup-free, soy-free, dairy-free pudding cups?)

No pudding cups for me. So sad.

Unless.. (quick Google/Pinterest search..) chocolate avocado pudding?

My thorough internet research tells me that there’s a let’s-make-dessert-out-of-avocados-and-see-what-happens trend happening and among those desserts is chocolate avocado pudding. Sounds weird. Really, weird. Especially if you’re used to seeing avocado do it’s normal, savory, guac-related thing.

Luckily, I have already warmed up to avocado and chocolate as a pair (remember my Avocado Banana Bread with chocolate chips?). ‘Cause when your belly says “Chocolate Pudding, NOW” at 10PM, you have to (put aside your fears that it will taste like chocolate guacamole and) listen.

The recipe takes less than 10 minutes to prepare and doesn’t need any time chilling, unless you want to. You can eat it straight out of the bowl, you can top it with coconut whip, coconut chips, fresh fruit, nuts- just do what your belly tells you to do.

My belly told me not to share, so if yours says that, too, it’s completely normal.

So long, pudding cups. You’ve been replaced!

5.0 from 2 reviews

Quick Chocolate Avocado Pudding with Coconut Topping

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Grain-free, Gluten-free, Nut-free, Egg-Free, Paleo, Dairy-Free.

Author: Oven Love

Recipe type: Dessert

Serves: 2

Ingredients

• 1 ripe avocado (should be soft to the touch so that it will blend easily)
• ⅓- 1/2 cup good quality cocoa powder
• 1 teaspoon pure vanilla extract
• 2-4 tablespoons maple syrup or honey (or a few drops of liquid stevia)
• 2-4 tablespoons coconut milk or other milk of choice (cow’s, almond, etc)
• whipped coconut cream, yogurt or whipped cream, for serving
• shredded coconut, coconut chips, nuts or fresh fruit, for serving

Instructions

1. Scoop the flesh of the avocado into a food processor or blender. Process until smooth.
2. Add ⅓ cup cocoa powder, vanilla, 2 tablespoons of your sweetener and 2 tablespoons of your milk. Process until ingredients are fully mixed. If it’s too runny, add some more cocoa powder. If it’s too thick, add more milk.
3. Taste it- if it’s too sweet, add some more cocoa powder. If it’s too bitter, add some more of your sweetener.
4. Serve immediately with your desired toppings or store in the refrigerator.

3.1.09

 PS- I just shaved a little chocolate onto the top of the cake, but you could dust with cocoa powder or top with chopped fruit, nuts or berries as well.

Paleo Chocolate Cake

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

(makes 1 9-inch double-layer cake)

Author: via Paleo Spirit

Recipe type: Dessert

Ingredients

• 1 cup coconut flour
• ¾ cup high cocoa powder
• ¾ teaspoon baking soda
• ¾ teaspoon celtic sea salt
• 9 eggs
• ¾ cup coconut oil (butter or ghee), melted (more for greasing pans)
• 1 cup plus 2 tablespoons maple syrup
• ¾ cup brewed coffee (or water)
• 1½ tablespoons vanilla extract
• parchment paper for lining cake pans

Instructions

1. Preheat oven to 350 degrees F.
2. Grease cake pans and line the bottoms with parchment paper.
3. Combine coconut flour, cacao, baking soda and salt in a small bowl and set aside.
4. In the bowl of a stand mixer, with whisk attachment, whisk the eggs.
5. Add the oil/butter/ghee, maple syrup, coffee and vanilla extract and continue to mix until combined.
6. Add the dry ingredients into the wet ingredients.
7. Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy.
8. Divide batter between the two prepared pans.
9. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow to cool on a wire rack for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow to cool completely.

3.1.09

Vanilla Coconut Whip

 

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Prep time

24 hours

Cook time

5 mins

Total time

24 hours 5 mins

 

Author: Oven Love

Recipe type: Dessert

Ingredients

• 2 cans full-fat coconut milk, refrigerated for 24 hours or more
• a few drops of vanilla Stevia or 1 teaspoon vanilla extract

Instructions

1. Remove coconut milk from the refrigerator. Open cans and carefully scoop out the top layer of coconut cream into a mixing bowl, leaving the clear-ish part of the coconut milk in the can (save this for other uses- smoothies, etc).
2. Mix on high with the whisk attachment for about 5 minutes or until stiff peaks of cream form. Add your Stevia or vanilla extract to taste. Spread on top of cooled cake as a frosting, or use in any other application that calls for whipped cream.

3.1.09