I seem to be cooking far more frequently than I’m posting, and as a result I have a bit of a back-log of recipes! Thankfully, I have been taking notes, so I don’t have to try to remember what I did from the hundreds of pictures of food I seem to have amassed. So, here’s a pudding from the archives for you. I know this isn’t a very summery dessert, but it is currently winter elsewhere, so this is one for my Southern-hemisphere followers!
2 nectarines, sliced
2 small bananas, sliced
1/2 tsp vanilla powder
1 tsp baharat spice mix (or use 1/2 tsp nutmeg & 1/2 tsp cinnamon)
Pinch of salt
50 g butter, cubed
For the crumble topping
50 g coconut flour
25 g almond flour
40 g butter
40 g pecans, crushed
Pinch of salt
Pre-heat the oven to 160°C (fan).
Place the fruit into an oven-proof dish, sprinkle over the spices, vanilla and salt, and mix. Place the cubed butter around the fruit.
Now prepare the crumble topping. Mix the flours and together in a bowl and add the butter. Rub the butter in with your fingers until the mixture resembles coarse breadcrumbs, and mix in the pecans. Spread the crumble over the fruit.
Bake in the oven for approximately 25 minutes, or until the crumble is golden. Serve with lashings of double cream!
I’ve been doing some baking experiments with coconut flour, starting by adapting wheat flour recipes. It has been a bit of learning curve! Some things I have learnt about coconut flour:
- It is very thirsty!! If you’re replacing wheat flour with coconut flour, you need to increase the wet ingredients at least two-fold to get the same consistency (or use about a third to half the quantity of coconut flour).
- It needs a binding agent – I’ve been using xanthan gum (as well as eggs), but you could use psyllium husks or ground flax seeds.
- Cooking times are a bit iffy. I find it best to start on a lower temperature, then there is less risk of burning.
- If the bake turns out too dense you probably haven’t used enough liquid.
- There is no gluten, so you can usually mix away to your heart’s content!
This is my first attempt at scones. I figured they are usually not sweet, so an un-sweetened coconut flour version would not stray too far from the original recipe!
Makes 8 small scones
50 g coconut flour
15 g butter
100 g creme fraiche (or sour cream)
50 ml milk (roughly)
1/4 tsp salt
1/2 tsp cream of tartar
1/4 tsp bicarbonate of soda
1/4 tsp xanthan gum
Pre-heat the oven to 170°C.
Mix together all of the dry ingredients. Add the butter and rub it into the flour mixture until you get a breadcrumb consistency.
Add the creme fraiche and mix together, the resulting mixture will be like crumble. Add enough milk so that the mixture comes together into a sticky dough (I used 50 ml, but you may need more or less). Pat the dough out onto a coconut-floured surface (or you could use a rolling pin) until it is about 1 cm thick.
Use a small round cutter to cut out as many scones as you can. Unlike wheat flour scones, you can re-work and re-roll the dough as much as you need to. Place the scones on a lined baking tray and brush the tops with an egg wash.
Bake in the oven for 10-15 minutes, or until the scones have risen and are slightly firm to the touch (if they aren’t cooked they will sizzle when you press down on them).
Serve with a mixture of strawberries and extra-thick/clotted cream (and a cup of tea).