Coconut Milk Whipped Cream

I have been on a mission to figure out how to make coconut milk whipped cream for some time. I have read on several blogs how good it is, but haven't had much success. But if something is worth doing, keep on trying. :) I have finally figured out the secret to making this awesome whipped cream. It is actually very easy and oh so GOOD!



Coconut Milk Whipped Cream

The secret to making this is to plan ahead. But a can of coconut milk in the fridge at least 24 hrs before you want to make the whipped cream. The longer the better. I actually keep a can or 2 of coconut milk in my fridge, just for this. You also need to put the mixer bowl and whisk attachment of your mixer into the freezer for about 4 hrs. Until it's nice and COLD.

Then when you are ready for some whipped cream, scoop out the coconut cream out of the can, being careful to only get the cream. Whip the cream in the mixer until it starts to thicken and look like whipped cream.

Add 1/8 cup honey
1 tsp vanilla

Continue to whip until soft peaks form. You can use immediately or place in the fridge. This lasts in the fridge for 24 hrs. Maybe even longer, but that's the longest I've had it in the fridge with no problems. It's too good not to eat right away!

Enjoy!!

Almond Butter Granola

I've been buying peanut butter granola for a long time. I really like anything with peanut butter in it and that has been my breakfast of choice for a while now. My son loves peanut butter granola as well, and I always felt bad that he couldn't have it.

Since there is a very limited selection on breakfast cereals that my son can have, I decided to make some almond butter granola for him. I've never made granola before, so figured this was as good of a time as any. I'm happy to say that my first attempt was a success!! :)




Almond Butter Granola

• 6 tablespoons oil
• 1 cup almond butter
  
• 1/2 cup maple syrup
  
• 7 cups oats

1. Cook oil and almond butter over low heat until it is melted and smooth.
2. Remove from heat and maple syrup.
3. Add oats and stir well until oats are coated.
4. Spread onto cookie sheet.
5. Bake at 350 for 20 minutes stirring at least once.
6. Cool and store in an airtight container.

Enjoy!! We've been enjoying it with some homemade almond milk. Yum, yum!

Chocolate Shortbread Cookies

Oh, poor neglected blog! I have had 'blogger's block' for way too long. We discovered in November that my son has multiple food sensitivities/allergies. So we embarked on an elimination diet of sorts. Not a full elimination diet, mind you, but it was enough. Plenty to overwhelm me a bit. I mean cooking gluten and dairy free is one thing, but cooking without gluten, dairy, peanuts, eggs, corn and soy is quite different! Corn is the hardest, because it's in everything. And since it's not one of the top 8 allergens, it doesn't have to be on the label and it's hidden in a lot of ingredients. So that means absolutely no eating out and cooking everything from scratch. I normally cook from scratch anyway, but this seemed to go to a whole new level.

Anyway, my son is still on this diet and I am finally feeling confident with cooking again. Confident enough that I decided that a valentine's day treat was definitely in order. Baking is extremely hard, with no gluten or eggs to hold things together. It didn't matter with these cookies though...they came together just beautifully. The cookies were not crumbly, just chocolatey, not too sweet and GOOD. But the best part? They make the perfect cookies for ice cream sandwiches! YAY!!! :) :)




Chocolate Shortbread Cookies (I found this awesome recipe in Living Without)

1 cup butter or soy free earth balance spread
2/3 cup brown sugar, loosely packed
1 tsp vanilla
2 1/2 cups plus 2 Tbsp gf all purpose flour mix of your choice (I used the Analiese Roberts mix)
1/2 tsp xanthan gum (or if you are avoiding corn, guar gum)
1/8 tsp salt
1/4 cup unsweetened cocoa powder

• Preheat oven to 325. Line a baking pan with parchment paper.
• Using a mixer, beat together butter/butter substitute and sugar for around 5-7 minutes.
• Add vanilla and gently combine. Set aside
• In a medium bowl, mix together flour blend, xanthan gum (or guar gum), salt and cocoa powder.
• Add dry ingredients to butter mixture, mixing on low speed until ingredients are combined. Don't over mix. Put dough in the fridge for 30 minutes.
• Dust cutting board with some of the flour mix. Place dough on board and roll out until about 1/2 inch thick. Use a cookie cutter and cut into desired shape. Space evenly on prepared baking sheet.
• Bake in preheated oven for 16-18 minutes or until they are golden brown. Let cool on the baking sheet.
• Enjoy!
  

They are good plain, but even better as an ice cream sandwich. Yum! :)

If you're looking for more great gluten free recipes, check out Gluten Free Wednesdays over at the Gluten Free Homemaker.