These little “primal” shortcakes look like my paleo drop biscuits, but you don’t need to make a nut milk to make them. They’re sweet, buttery, and absolutely delicious with strawberries and whipped coconut cream.
This frosting has no sugar, no gluten, no dairy. Just coconut cream and coconut butter, and extracts like vanilla, stevia, and others to sweeten and flavor it. It keeps several days and is spreadable (and pipeable!) at room temperature, but will keep longer in the fridge if you need it to. The consistency is creamy and frosting-y and delicious.
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This recipe makes cake … or cupcakes … or muffins (if you’re like me, and you like your muffins super sweet — if you aren’t, just use less stevia!). Just add whatever flavorings you’d like — I’ve done blueberries, cocoa powder, and orange zest, and they all came out delicious. They bake quickly, cool quickly, and are even good cold the next day. The day after next I can’t speak to, because none of these puppies have ever lasted that long. 🙂
Rolls of cinnamon. Nomnomnomnomnom. They’re even good for breakfast the next day, which can occasionally lead to someone else eating the last ones before you’ve even rolled out of bed in the morning, but that’s a risk I’m willing to take. 🙂
Weirdly, I’ve found I don’t like cheesecake very much. I like the cream cheese pie we used to make with sweetened condensed milk, which as a small child I thought was cheesecake; not so much cheesecake. This ice cream, though, I adore. It’s rich and tangy and creamy and sweet.
It turns out being able to have a little agave nectar has also let me solve an ongoing problem with making a good ice cream base. Stevia-sweetened ice cream bases just never had the right texture, and were never quite sweet enough, either. My dad even likes this vanilla ice cream, and he’s not on a sugar-free diet yet. 🙂
| I have Jocelyn to thank for this stuff — when I told her glycemic index appeared to be the biggest concern for foods making us sick, she pointed out agave nectar actually has a very low glycemic index. Â First I tried just a little agave nectar, in some cookies … then a little more … then I made this “maple syrup” and poured it over bacon, which is the best way in the world to have bacon. |  |
| This is not the prettiest-looking slice of pie in the universe.  It is not neat.  It is not symmetrical.  But it is delicious.  This is a real pie filling, in a real pastry shell, and when you eat it you are eating a real pie. |  |
| Let me put it this way how happy I am with this recipe:  I came up with this probably five or six hours ago, and I’m drinking my fourth cup right now.  This is just what I needed to warm up as the weather gets colder.  I am so happy.  Have some cocoa.  It’s on me.  🙂 |  |
| I love those days that you walk into a kitchen with a thought in your head — in this case, “God, I’d really love some brownies right about now,” and you think on it for a minute, then you give it a shot.  Then the batter looks good, and the brownies look good, and then they even taste good, which, really, is all anybody can ever ask for out of a sleepy evening with some chocolate cravings.  🙂 |  |
