Wow. I’m perpetually late but never this bad! I found this in my drafts folder from Feb 2, I completely forgot to post it! Enjoy!
Happy Groundhog Day everyone! Six more weeks of winter so we best be eating some good food to keep ourselves warm, no?
Last night we had a Farmer’s family dinner at our place. It was my turn to cook and we had a seared sirloin roast with mashed potatoes, caesar salad, green beans with garlic and onions, sauteed mushrooms, and yorkshire pudding with homemade gravy. Oh and wine. Nom nom nom.
This was me as a child, in case you weren’t aware, I. LOVE. FOOD. And last night I finally found a red wine that I enjoyed drinking too. It’s called a sweet red called Flip Flop and came from Cali (no wonder I liked it) and by the expression on my face here I didn’t enjoy it at all. My SIL’s looking all sexy and I’m just looking deeeeerunk. I’m new to this wine business so I need to learn to pace myself.
For dessert I decided to make dark chocolate banana brownies which also happen to be gluten free, refined-sugar free, and dairy free for anyone that’s into that kind of thing (I am). I got some bad reviews from the masses though because they didn’t taste like conventional brownies, a bit dry was the consensus, but since they weren’t supposed to be cakey, sugary, gooey, spike-your-blood-sugar conventional brownies I was quite happy with them and have since pounded back three today. Along with the homemade coconut milk ice cream, they were superb and I will be making them again.
To start out with, get all your ingredients together and take a picture like this. It really adds to the excitement of the baking.
These instructions are pretty simple. To quote my chicken scratch notes, “Mix dry together. Mix wet together and add to dry.”
Oh and you need to chop the chocolate. It’s obvious that when you chop chocolate and the recipe asks for 1/2 cup, you make sure you chop up at least 1 cup for spillage. I spill chocolate ALL. THE. TIME.
Once you’ve mixed the wet with the dry, press them into a greased 9×13 pan and drizzle with some pure maple syrup.
Bake in a 350F oven for 8-10 minutes. When you pull them out, sprinkle some leftover chocolate on top. Or if you ate it all when they were baking don’t sprinkle any, it’s not a big deal.
The next thing you’re going to want to do if you have an ice cream maker is make some coconut milk ice cream. Alternately, if you don’t have an ice cream maker you can go buy one. I have no idea to make ice cream without my KitchenAid attachment.
The ice cream recipe came from my Primal Blueprint cookbook, a lot of the recipes are available on the author Mark Sisson’s website Mark’s Daily Apple. They’re basic with simple ingredients and I appreciate that a lot.
Whisk the eggs for about 2 minutes until light and fluffy. Add the maple syrup/honey until well blended and finally, whisk in the coconut milk. Make according to the instructions of your ice cream maker (which usually consists of pour it in and turn it on) OR look at this it’s your lucky day! If you don’t have an ice cream maker Mark says to place the mixture in a shallow dish in the freezer for several hours stirring once an hour until frozen firmly.
Put the ice cream on the brownie and EAT. IT. ALL. ENJOY! Kim.
Primal Banana Brownies
3T pure maple syrup + 1T to drizzle
2/3 cup salted butter
2 tsp pure vanilla extract
2 overripe bananas
1/4 cup coconut milk
2T coconut oil
1/2 cup chopped dark chocolate
3/4 cup cocoa
1/4 tsp baking powder
1 cup coconut flour
Coconut Milk Ice Cream
2 large whole eggs (or 4 yolks)
1/2 cup (more or less) of pure maple syrup or honey
2 cans full fat coconut milk (don’t use the reduced fat or light, the consistency will suck)