Friday, November 14, 2014

Almond flour cinnamon bowl filled with custard

Five inches of November snow has created lots of fun for my snow dog fur kids, Misha, Nika and pal, Bailey. I had to put on my snowshoes to keep up with them. They romped for several hours while I made the rounds on my snowshoes.

Fortunately, even snow dogs eventually get tired. After a few doggie treats, they were sound asleep on the floor, dreaming about their next snow adventure.

I decided it was time to start rehearsing for Thanksgiving by cooking up a delicious dessert, an almond flour cinnamon bowl filled with nut butter custard. It can be enjoyed by people like me who eat grain free.
 You need to start by making the almond flour cinnamon bowl. I filled the cinnamon bowl with a cinnamon nut butter custard but something made with pumpkin is next on my agenda to try.
 Here's what you need for one large almond flour cinnamon bowl or three small:
3 T. almond flour
1 T. coconut oil (melted)
1 egg white
1 tsp. cinnamon
stevia, to taste

Here's what you do:

Mix the ingredients in a bowl. Then, flip a muffin pan upside down. Mold the dough around the bottom of one of the muffin pan cells.I used a silicone muffin pan and the finished bowl came off perfectly.  You could make three smaller cinnamon bowls if you use a smaller muffin pan.

Bake the bowl(s) at 400 degrees for about 12-15 minutes or until the almond flour dough is firm and crispy. Allow the bowl to cool before removing it from the upside down muffin pan. Set it aside while you prepare your filling.

 For the filling (which makes enough for 3 servings) you will need:

2-3 T. nut or seed butter of choice ( I used Artisana walnut butter.)
1/2 cup milk of your choice
1 dropper full of vanilla liquid stevia or sweetener of your choice
1/2 tsp. vanilla extract (alcohol free)
1/4-1/2 tsp. cinnamon (depends on your love of cinnamon)
pinch of salt

Blend everything in your food processor until smooth and creamy. Adjust the amount of milk or nut/seed butter if needed to get custard texture. Put the custard in a bowl and place in the fridge to chill.

To serve, scoop the desired amount of custard into the almond flour bowl.

 Recipe conttributed to:


1 comment:

Blogger said...

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