Oeuf au lait

Fouettez les œufs et ajoutez-y le lait petit à petit.Faites chauffer le lait et le sucre jusqu'à ébullition.

2

3

Ajoutez les œufs au lait (assez rapidement pour ne pas cuire les œufs).

4

Puis enfournez 30 min th.7 (200°C). Ne pas préchauffer le four.

5

Laissez reposer 2h à la sortie du four.

Barfi au coco

Recette 

2

Je veux la cuisiner

1

Je l'ai cuisinée

0

Je l'ai goûtée

 avis

Quantité	5 Personne(s)
Préparation	30 min
Cuisson	10 min
Repos	1 h
Coût de la recette	Pas cher
Niveau de difficulté	Facile

Ingrédients

pour Barfi au coco

• 1 verre de lait entier liquide
• 1/2 verre de sucre roux
• 3 verres de lait en poudre entier
• 1 verre de coco fraîchement râpé
• 3 c. à soupe de beurre doux ou de ghi

Préparation
pour Barfi au coco

1

Dans une casserole, faites chauffer le lait à feu doux. Versez le sucre, mélangez bien avec une cuillère en bois.

2

Portez à ébullition, en mélangeant continuellement. Baissez le feu, versez petit à petit la poudre de lait, sans faire des grumeaux et le verre de coco.

3

Faites cuire pendant 10 min, en tournant vigoureusement. Versez dans un plat beurré et gardez au frais pendant 1 heure.

Cinnamon “French Toast” Flat-bread (Nut-Free)

April 20, 2012 in Breakfast, Nut-Free Baking by ThePaleoMom

This is the recipe that replaced the last bit of gluten-free grains in my 5-year old’s diet.  YAY!!!!  (Incidentally, it was the waffle recipe out of Eat Like a Dinosaur that did the trick for my 2-year old.)  My daughter lovesthese and eats them every morning for breakfast.  The goal with this recipe (besides developing something with protein it that satisfies my 5-year old’s very sensitive palate) was to create a healthy and portable version of French toast, without the work of first making paleo bread, then soaking in eggs, then frying.  I was inspired by those frozen toaster French toasts that were at one point a staple for us (so embarrassing to admit).  Borrowing the technique from sponge cake recipes, this flat-bread ends up with a consistency that is surprisingly similar to French toast.  They are also sweet enough to eat plain, are delicious warm or cold, and hold together well enough that they could be eaten in the car on the way to work or to school.  They also happen to be nut-free!

Ingredients:

• 8 eggs, separated
• ¼ cup Maple Syrup
• 1 ½ Tbsp Ground Cinnamon
• 1/3 cup full-fat Coconut Milk
• 1/3 cup Arrowroot Flour
• 1/3 cup Coconut Flour, sifted

1.    Preheat oven to 350F.  Line a 9”x13” baking dish with wax paper.  If helps to grease the wax paper withpalm shortening, but isn’t completely necessary (I usually don’t bother).
2.    Using a standing mixer, beat the egg whites until stiff peaks form (you can also do this with a hand mixer or even by hand if you prefer).
3.    In a small bowl, combine egg yolks, maple syrup, cinnamon, coconut milk, and arrowroot powder.
4.    Gently pour the yolk mixture onto the egg whites.  Add about half of the sifted coconut flour.  Gently fold the mixtures together.  As they start to combine, add the rest of the sifted coconut flour.  Fold until fully combined.
5.    Pour batter into prepared baking dish and spread out evenly.  Dust with extra cinnamon, if desired.  Bake for 18 minutes, until golden brown and spongy to the touch.
6.    Very shortly after removing from the oven, lift the flat-bread out of the pan (using the sides of the wax paper, or just flip the whole thing over onto a cutting board).  Carefully peel the wax paper off the bottom.  Slice into squares and enjoy warm or refrigerate for later. 

Chocolate-Walnut Freezer Fudge

April 30, 2012 in Candies and Confections by ThePaleoMom

The great thing about giving up egg whites is that I’m inspired to try new recipes for treats without eggs!  This fudge is ridiculously easy to make and delicious (addictive really, I had to stop making it because I couldn’t help myself).  It has a melt-in-your-mouth texture thanks to the coconut oil and can be eaten directly out of the fridge or freezer (which means that even keeping it in the freezer didn’t slow me down!).  These can be a bit delicate to cut into squares.  I remove the entire batch out of the pan onto a cutting board and cut in small squares rather than rows to keep it from cracking.  It helps to pre-cut them in the pan before they are completely set (say after about 20 minutes in the fridge).

Ingredients:

• 2 cups extra virgin coconut oil (this is a good time to break out the Gold Label)
• 1 cup raw or natural unsweetened Cacao Powder
• 1/3 cup Grade B Maple Syrup (you could also substitute Honey)
• 1½ cups Walnuts (Raw or Roasted), roughly chopped

1.    Whip coconut oil in the bowl of a standing mixer until fluffy (2-3 minutes).
2.    Add cocoa powder and maple syrup and continue to whip until completely combined (about 1 minute, but you might need to scrape the sides a couple of times).
3.    Add chopped walnuts and mix just to combine.
4.    Spread into a 9”x9” baking pan.  Chill in the refrigerator until set (at least 1 hour).  Cut into squares and enjoy (store in the fridge or freezer).

 Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

Chocolate-Walnut Freezer Fudge

April 30, 2012 in Candies and Confections by ThePaleoMom

The great thing about giving up egg whites is that I’m inspired to try new recipes for treats without eggs!  This fudge is ridiculously easy to make and delicious (addictive really, I had to stop making it because I couldn’t help myself).  It has a melt-in-your-mouth texture thanks to the coconut oil and can be eaten directly out of the fridge or freezer (which means that even keeping it in the freezer didn’t slow me down!).  These can be a bit delicate to cut into squares.  I remove the entire batch out of the pan onto a cutting board and cut in small squares rather than rows to keep it from cracking.  It helps to pre-cut them in the pan before they are completely set (say after about 20 minutes in the fridge).

Ingredients:

• 2 cups extra virgin coconut oil (this is a good time to break out the Gold Label)
• 1 cup raw or natural unsweetened Cacao Powder
• 1/3 cup Grade B Maple Syrup (you could also substitute Honey)
• 1½ cups Walnuts (Raw or Roasted), roughly chopped

1.    Whip coconut oil in the bowl of a standing mixer until fluffy (2-3 minutes).
2.    Add cocoa powder and maple syrup and continue to whip until completely combined (about 1 minute, but you might need to scrape the sides a couple of times).
3.    Add chopped walnuts and mix just to combine.
4.    Spread into a 9”x9” baking pan.  Chill in the refrigerator until set (at least 1 hour).  Cut into squares and enjoy (store in the fridge or freezer).

 Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.