Tuesday, April 13, 2010

Hawaiian style Coconut Milk Pudding

Hawaiian style Coconut Milk Pudding


This is really delicious!  I think it would be good with about 1/2 cup shredded coconut added at the last step.


1 1/2 cups coconut milk
5 tablespoons cornstarch
1 cup goat milk
1/2 teaspoon vanilla
9 packets Truvia


In a small saucepan, combine the coconut milk and cornstarch.  Bring it to a boil.  Reduce the heat and add the remaining ingredients.  Mix them well over low heat until they are thickened, about 2 minutes.  Pour the pudding into a 9"x2" square baking pan and chill it until it is set, about 30 minutes.  Cut it into squares and enjoy!


cSharron Long and Adams Media, all rights reserved

Like at the Fair?!


Corn Dogs and Tater Tot are always family favorites.  We can't have them on wheat-free, sugar-free, egg-free and milk-free diets though!  Not to mention not being able to have potatoes!?  These are definitely not low-carb, but here are a couple of recipes that you can adapt to meet your own allergen issues, I hope.  Enjoy!


Corn Dogs for folks with allergies

Batter Ingredients:

  • 7/8 cup flour mix 
  • 2 tablespoons tapioca flour (or cornstarch)
  • 2/3 cup yellow cornmeal
  • 6 packets Truvia
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons tapioca flour (or cornstarch)
  • 1 1/4 cups goats milk (or whatever "milk" you can tolerate, like rice or almond)
  • 3/4 teaspoon apple cider vinegar



Other ingredients:

  • 1 pound hot dogs
  • Cornstarch
  • Oil for deep frying

In a large bowl, combine the first seven ingredients. 

Add the vinegar to the goats milk and let it rest a couple of minutes.
In another small bowl, combine the sour milk, olive oil and 2 tablespoons of tapioca flour.
Make a well in the center of the dry ingredients, and pour in the wet ingredients.  Mix it all together until the batter is smooth.  Allow it to rest a few minutes before using it to bread the hot dogs.
Heat about 2" of cooking oil in a large frying pan, wok or other such pan until it is very hot.
Cut the hot dogs into thirds and dust them very lightly with cornstarch. Dip the hot dogs in the batter.  Fry a few at a time in the hot oil until they are golden brown. Drain them on paper towels, and serve them hot.





Sweet Potato Tater Puffs

This is a spin-off from a recipe I used to fix for my kids with leftover mashed potatoes.  If you can have regular potatoes, feel free to use them instead!

2 cups 1 1/2" dice sweet potato pieces
Water
1 1/2 teaspoons baking soda
2 tablespoons cornstarch (or tapioca flour)
1/2 teaspoon Lemon pepper
3/4 teaspoon Salt  
Cooking oil

In a medium pot, over medium heat, cook the sweet potatoes in enough water to cover them for about 20 minutes or until they pierce easily with a fork.

Drain the sweet potatoes, then mash them with a potato masher.  Add the seasonings and mix them well.

Heat about 2" of cooking oil in a large frying pan, wok or other such pan until it is very hot.

Using two spoons, scoop the potato mixture with one spoon, and use the other to push it into the hot oil.  Fry the Sweet Potato Puffs until they are golden brown, about 5 minutes.  Drain them on paper towels, and serve them hot.

Blessings!
Sharron
Author of Extreme Lo-Carb Cuisine, available where books are sold.
c2010 Adams Media and Sharron Long, all rights reserved




Sunday, April 04, 2010

No Egg, Non Dairy, Wheat Free, Sugar Free Coconut Pie


No Egg, Non Dairy, Wheat Free, Sugar Free Coconut Pie
An easy, yummy treat!  Delicious frozen, too, "Ice Cream Coconut Pie!".

Crust:
1 1/2 cups flour mix
8 packets Truvia
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon
6 tablespoons coconut oil (or other suitable cooking fat -- it tasted really good with the coconut filling!)

Pre-heat the oven to 450F. Combine the crust ingredients in a bowl until they resemble a coarse meal. Press the dough into a 9" pie pan. Bake it for about 5 minutes. Set it aside.

Filling:
1 packet Knox gelatin
1 teaspoon vanilla
12 packets Truvia
1 cup boiling water
1 - 16 ounce can coconut milk

Put the gelatin, seasonings and sweeteners in a large bowl. Add the boiling water and mix thoroughly. Add the coconut milk and mix well. Pour the mixture into the prepared crust and chill thoroughly, about two hours. Allow to rest at room temperature for about 5 minutes before cutting and serving. Makes 8 servings.

cSharron Long and Adams Media Corp., all rights reserved.