Amaranth and Buckwheat

 photo WP_20170402_001_e_zpsfvarpwfk.jpgI’m trying baby corn for a while. It seems okay, like most vegetables it just tastes like nothing to me. Not bad nothing, so that’s okay.

Bah! Dear reader, you’re loyal enough to already have seen this preamble about the usefulness of basic, healthy recipes dealing with lesser known ingredients, numerous times no doubt, so I won’t repeat it and that’ll save you and me a headache. You know what I have been thinking of? The fact that health is a pretty abstract thing when we’re viewing ourselves in regards wellness and well-being. What is healthy for you, for me? How does it feel? I think too often our feelings are overridden. Bear with me, I can think back, back to the fat-days, but I can’t remember what the strain on my bones felt like, the pains and aches, the general feeling of bad health. I can recall it in vague ways, in general terms, but not with the clarity of my feelings now. So how can a check-list of benefits really tell me anything of how a food will affect me, even another persons experience with an ingredient isn’t going to mirror my own exactly. When we see a post on something like amaranth or buckwheat that’s a run down of it’s nutritional values and benefits that does have it’s uses, but isn’t it’s effect on an individual more useful? You’re talking with someone who’s eaten alternative seeds or pseudo-grains for as long as he’s been on a restricted diet. Isn’t the fact that I eat these regularly more informative than regurgitating the same tired information on them in an informal way? If it isn’t then that’s fine too. I just hope there’s worth in these words and these recipes.

What else could I eat? That’s a question I ask myself often. Take away these seeds and what else is there for me? I could find alternatives, but I like these, they keep me in good health, keep me full and satisfied. I remember when I first pledged to be better or to, well, truthfully: Die. Don’t despair, dearest reader, I’m still here, Jack is tough and inventive. But as I was saying, when I first started I said to myself that I would eat plain rice and chicken to be better, every single day if needs be. Thankfully I was able to create a diet that has plenty of options, but that was my determination Sounds like a bad anime, right? “I’m going t get stronger! Even if I have to eat bland Chicken and Rice every day!”) and I would have stuck to it. It’s also why I share these simple recipes, combinations of seeds all properly cooked, no guessing, the experience I’ve accumulated bringing you worthwhile, healthy and useful dishes. So, today side is simplicity itself. It’s a more textured amaranth, thanks to he larger seeds of the buckwheat, deliciously combined with nut butter, but that’s optional. Simple fare, but also enduring fare. I could, probably will too, eat this for life. There’s no taste here but what you add, well, there’s a bit of earthy taste from the amaranth, flooded with nut butter it vanishes beneath the creamy richness, thankfully. So, I’ve tried Amaranth with quinoa and now buckwheat. So next is Quinoa and Buckwheat? If it doesn’t expire first. One thing I should mention at if this came out badly then that’s me stuck for a dinner, I have no alternative, no other dish to whip up to replace it while everything else cools, it’s the reason I don’t try these things too often. The fact that they succeed is half luck and half knowledge. Okay, see you in a few for a garden post. A more chipper one, I swear! Later.

Oh! Forgot t mention something. I’m not even going to try to cleverly work this in. The reason you toast the buckwheat is for flavour and the reason you let it cool it is to avoid heating the amaranth too much. I’m not sure if it’d affect that much, but it’s better to be safe than sorry.


30g Raw Amaranth
25g Raw Buckwheat
175ml Water


1. Add the Buckwheat Groats to the pot with a drizzle of Olive Oil and then toast on a medium heat until fragrant, lightly golden and just starting to pop. Remove from heat and let cool for a few minutes then add the Amaranth and Water. Bring to boil, cover and cook for 15 minutes.

2. After the 15 minutes is up, turn off the heat. Let it stand for another 5 minutes. After 5 minutes, lift the lid and take a fork and stir the Amaranth and Buckwheat and then serve.


Cashew Buckwheat: Cook as normal. While cooking mix together: 1 Tbsp Cashew Butter, 1/2 Tbsp Olive Oil and a Pinch of Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into to Amaranth and Buckwheat just before serving.

Quinoa and Amaranth

 photo WP_20170319_001_e_zpsepyfs5lr.jpgNot only a new recipe, but it already has variations!

I just realised that my Quinoa recipe was in dire need of editing. It’s been sorted now, sorry to anyone that tried it and had trouble. So, again, I’m back with a basic recipe, but you know what? I’ve found that often when these seeds, not grains, not pseudo-grains, are being sold they can often be listed with erroneous recipes on how best to prepare them, if they include a recipe at all. You’re flat out of luck if you’d like a little flair with your new side. That’s why I’m here, I was caught time and time again and one day decided I couldn’t do any worse. Think of these as the four Mother Seeds, like the sauces, you know?…Just Google it. You have Amaranth, Pigweed, The seed of the Aztecs, blah blah blah, you’ve heard it countless time and probably haven’t seen much use for it outside of porridge. I have you more than covered. No, no need to thank me. Wait, do, do thank me! I’m just wonderful, right? So humble, modest too. Then there’s Buckwheat, oh, you delight, seed of my heart. Perfection, to me at least. Then there’s Kaniwa…moving on. And finally Quinoa. You might be a bit dull, but you’ve stood me well in time, my old seed. I think no healthy free-from diet can be without a few of these seeds regularly. Just check the links and tags because if you think I’m linking to all those recipe you’re a sanguine lunkhead.

What’s the worth in listing a recipe this simple? Because chances are you don’t know how to cook these seeds singularly never mind together. I can only guess at this, perhaps you’re all, everyone one of you, well informed, but secretive, but I don’t often see them used, never to the absurd extent I’ve tried them. I’ve been on a restricted diet so long that it no longer feels that way. It takes so much effort, graft and willingness to get to here and that’s why I’m sharing the fruits of my labours. Quinoa and Amaranth go together really easily because they share a cooking time The water and weight was different for each, but they cooked perfectly. The basic side is very bland, hence the addition of a variation below. What you end up with here is a slightly differently textured amaranth. This is more on the side of homogeneity rather than the individual  distinct grains of quinoa. I like this. Mix it up with some nut or seed butter, some additional flavours and you’ve got a side that you can enjoy in place of mashed vegetables. I’ll just say that you should give these seeds a chance, they might be just what your diet needs. Oh, about the peanut butter and cranberry: You’d eat a peanut butter and jelly sandwich right? That’s what this is, just savoury. So good with sweet potato and broccoli. Okay, dear reader, I’ll leave you now, to go and lament my lack of compost on this fine day, but to also marvel at my started seeds. Until later.


160ml Water
25g White Quinoa
30g Amaranth
Olive Oil


1. Put the Quinoa in a fine mesh sieve and rinse with cold water.

2. Add a little Olive Oil to the pot and heat. Add the Quinoa and cook until dried. Then add in the Amaranth and Water. Bring to boil, reduce to a medium heat, cover and cook for 15 minutes.

4. After the 15 minutes is up, remove from the heat. Let it stand for another 5 minutes. After 5 minutes, lift the lid and take a fork and fluff.


Peanut Butter and Cranberry: Cook as normal. While cooking mix together: 1 Tbsp Cranberry Sauce, 1 Tbsp Peanut Butter, 1/2 Tbsp Olive Oil, a Pinch Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into Quinoa and Amaranth just before serving.

Nut Butter Milk

 photo WP_20170316_001_e_zpsbad2tklx.jpg“Your hands are clean? Right?!” Define clean. (Original here)

I predicted blue skies for this evening, then it started to rain and I still trudged outside, unmindful of the sudden shower and due to some concatenation of the celestial bodies and the firmament of the heavens combined with pure fluke, the sun, as Annie should’ve said, has come out today. So, not to shock you, dearest reader, I have been in the garden, but I still pulled myself away, or rather ran out of compost, and have made a delicious glass of watered blended nuts. Hmm? Oh, I’m supposed to pour forth rapturous eloquence on the wonders of…liquefied nut butter. Nah, you’re too smart for that and I’m much too jaded to put up a farce. How do I keep getting views? Seriously. Okay, blended nut milk, yeah. It tastes, well, like wet almond butter, a bit richer than  the usual nut milk thanks to the added bulk of the nut and the extra fat. I’m not exactly dairy free, by which I mean I’m not at all, but I do limit my dairy and happily support those who are whenever I can. So, I can only speak for myself here, I imagine this would be useful if you were stuck without an alternative to dairy milk. You will be getting more with a glass of this as opposed to strained pulp water so you might have to watch your intake. I have no idea, you’re intelligent enough to figure out if drinking large quantities of nut butters in water, any nut butter will do really, is for you, so go to it if you’d like. Now, I do say that I hope this doesn’t sound disparaging towards those who are dairy free, it’s just I can’t stand the grandiose grandstanding that every recipe like this seeks. It’s helpful, but simple to a fault. I’m just sharing because it might be helpful. So, like I say: Dairy free is okay by me. It’s tough you know? I mean have you ever tried to milk an almond? There goes my readership. Heh.

The weather has been wonderful and thanks to the more even heating of the greenhouse I already have seedlings starting. They’ll need to be thinned later, but for now I can happily poke my head into the greenhouse and marvel at the little seeds that seek to become plants. This is just the start, there’ll be these rushes of activity followed by periods of patient waiting, then a flurry of action, again and again. Good times. That’s it for today, I’ll see you again. Take care.

 photo WP_20170316_002_e_zpsjb5fbj5c.jpgCabbage and both broccoli.

 photo Mams 69th Birthday_e_zps4kxdq3vy.jpgI’m so glad to see you gladioli.


120ml Water
1 Tbsp Natural Nut Butter of Choice


1. Blend everything together until smooth. Sweeten if desired.


Peanut Butter Banana Curry

 photo WP_20170610_002_e_zpspxqosq28.jpgUpdate, 10 June 2017: I changed up the recipe so the sauce reduces more.

 photo WP_20170315_001_e_zpswumcr1ns.jpgSadly most curries are the same hue and make for pretty dull photos.

You thought it was a smoothie when you read it first, didn’t you, dear reader? Nope. Nyeh. Nah. It’s another peanut butter curry! Why? Because peanut butter is vastly cheaper than other nut butters. So, can I speak freely for a moment? Slough the shacks of time and go back, back to the bitter early start of, well, me? One problem I often face in these recipes is the portions. They’re suitable for me, but what of theoretical you? What if it’s too much? What if, what if, what if? Which makes me think of those angry early days, when there wasn’t a recipe that didn’t need a tweak and there was no one to hold my hand and guide me. So, I could stay bitter and angry, I could also think too much of the potential eater of these recipes, but now? Well, now I balance it out. I post the recipe, helping as much as I can, but I leave the adapting to you, if you need help I’m here of course, but the fretting and panicking isn’t there now, because I remember the struggles I had. I’m here as the person I needed then, offering recipes that cover so many allergies, especially the nightmarish nightshade intolerance, that’s enough of a burden for anyone. So, you get these, maybe not great, but certainly decent, recipes, a good bit of understanding from yours truly and I just get a break here and there. I put enough effort in to help, but never enough to hurt. It might sound silly, but that’s who I am, was perhaps, a helper until it hurt, but never getting the same back. Balance s important, your mental health is important and let’s face it, dearest reader, I do have a huge range of curries and if someone can’t tweak them it’s their loss. Now, in all that being said, I’m not attacking anyone passively aggressively, just venting to clear my own head. You’ve all been really amazing, all of my dear readers mean the world to me. It’s why I do all I do, it’s not much, but I hope it helps. Now, onto the curry and get that look of disgust off your face! Fruit and Nut curry is a great idea!

This recipe is slightly different in that I’ve grouped together the ingredients to make it easier to prepare, if it looks daunting then have no fear it’s really simple, just a bit more organised. I had the idea of a fruit and nut curry as I have plenty of either, but none of both combined. Banana and peanut butter are a pretty common combination, I coupled them with the usual add-ins. The lime, salt, sugar etc have all been used time and time again. The whole comes together really easily, the end result is a smooth, rich curry, with a refreshing taste with a little pop of sweetness and banana flavour. It can be reduced if you’d rather use less coconut milk, I just don’t want to waste the tin so I use it all. If you wanted a vegan version you could just omit the Chicken and replace it with vegetables, I’ve found all work well, but squash takes longer. You could even make this as a pour over sauce, I don’t know what it is about banana curries, but they remind me of “chip shop” curry. I imagine having a little to dunk your sweet potato fries in would be delicious. Not much to say, I wish there were other nightshade free recipes I could work from and create even more, but my limits are there and I can only work with what I have. Still, I do okay. Better than when I started with nothing at all, having to learn how to make a base curry that could make a wealth of others, but I learned and you can too. See you later.



1 Chicken Breasts, Chopped
1 Tbsp Natural Peanut Butter
1/3 Chicken Stock Cube
100ml Hot Water
Juice and Zest of 1/2 a Lime


1/2 Large Yellow Onion, Roughly Chopped
2 Cloves Garlic, Cut in Half
1 Tbsp Sized Piece of Ginger, Peel and Chopped
1 Tbsp Olive Oil


160ml Coconut Milk or Coconut Cream
1 Large Banana, Chopped
1/2 Tbsp Brown Sugar
1 1/2 Tsp Nightshade Free Hot Curry Powder
1/4 Tsp Salt
1/4 Tsp Parsley

Optional: Fresh Parsley to Serve.


1. Mix together everything from the first list, but the Chicken, until a paste has formed. Set aside.

1. Heat Olive Oil in a pan and when hot add Onion, Garlic and Ginger then stir and let cook for 5-10 minutes, on a medium heat, or until soft.

2. Add Coconut Milk, Banana, Curry Powder, Brown Sugar, Salt and Parsley then stir together and heat for  5 minutes, then pour into a blender and blend until smooth, return to the pan and bring to the boil. Add in Paste and stir until everything has combined then add in Chicken, reduce heat and let it simmer on a medium heat for 20 minutes.


 photo WP_20170302_001_e_zpslkubnter.jpg2nd March 2017 Update

Okay two new twists already. First I want to thank Dolly from Kool Kosher Kitchen for the toasting before cooking tip. It makes a world of difference to the flavour of the cooked buckwheat, imparting a slightly nutty flavour hat pairs well with the addition of nut butter. Thank you Dolly, or rather, Dolly’s Grandmother. The second I have to thank, why, me! I took my Cashew Butter Amaranth and gave it a try with buckwheat and though it didn’t work quite the same magic it did give the buckwheat just the right taste and texture to boost it as a side. I made it with the toasted buckwheat, but I imagine either could work. So, two new options already and buckwheat continues to amaze and astound the culinary world. Or mine at least. The nut butter, paste for want of a better term, seems to work on soft seed/grains, ones with a mushier consistency, as I found it didn’t work with quinoa.

Oh, yes, dear reader, I’m still working hard for your benefit, okay, mine. My head is not swollen from my fame. What fame? Shush. You read that right! Buckwheat, just buckwheat, I finally found gluten free groats in the shop, with a short expiration date because they aren’t going to do me any favours. Now, you may say, can you really do anything I haven’t seen with buckwheat before? Well, firstly let me say this: I will start at the bottom and learn everything I can, even if the information is already out then it means nothing to me until I master it myself and until I do I won’t share it with you. Secondly, let me say this: Do you know who I am?! I’m Jack of all (Pseudo) Grains! You know quinoa? Yeah, I’ve done so many things with quinoa. I even have crusty quinoa bread! Pah! Amaranth? Old pig-weed and I are as close as the Aztecs and sacrifi…er, amaranth. No problem. You remember kaniwa? That’s a trick question, no one does, but I used the quinoa-like seed and it was pretty meh. We don’t talk about kaniwa. So you ask if I can use buckwheat well? Can I do amazing things with the groats? You know what I say? Maybe. Heh. Come on, dear reader, you know me. I’m willing to try and the flour has been a rip-roaring success for me. I’m used to these seeds as sides and I don’t see buckwheat stumping me, but as I say I’ll start slow, probably repeat a lot of recipes you’ve seen before, but I’ll enjoy it and you’ll reap the benefit of my tests. Win-win eh?

 photo WP_20170227_002_e_zpsco8kbdsk.jpgThey look pretty much the same raw and cooked.

So, buckwheat, the groats are surprisingly fast to cook. I’d have imagined them to be tough and take a long time, but no. They are like quinoa in that here isn’t much taste and a little goes a long way. I used a half cup’s worth, but I’ll list the equivalent of a quarter which seems just right. The package recipe suggested a cup, but that’d be way too much for one. What I like is the size, they’re the largest gluten-free seed you can prepare like this (Right?). They are really tender when cooked too, which is nice. They still have a pleasant bite though. This is a savoury side preparation, I will try porridge too, but for now this is the way I want this. Not much to say here, they’ll differ depending on what you serve them with. Use them as you would quinoa, potatoes, any side really. This is just the beginning so keep an eye out. I’ve run through what feels like all the possibilities of buckwheat as a flour, it never really stops though so have no fear, and now I’ll see what uses I’ll find for the seeds. See you again soon.


45g or 1/4 Cup of Raw Buckwheat
180ml (3/4 Cup) Water

Optional: Add Butter and Salt to taste after cooking.


1. Put the Buckwheat and Water into the pot and bring to boil, cover and cook for 10 minutes or until all the water has been absorbed. Alternately: Add the Buckwheat Groats to the pot with a drizzle of Olive Oil and then toast on a medium heat until fragrant, lightly golden ad just starting to pop. Then just cook as normal.

2. Remove the lid and fluff with a fork and then serve.


Cashew Buckwheat: Cook Buckwheat as normal. While Buckwheat is cooking mix together: 1/2 Tbsp Olive Oil, 1 Tbsp Cashew Butter, a Pinch Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into to Buckwheat just before serving.

Giant Peanut Butter Thumbprint Cookie Tutorial

Of course, I’ll just have to assume that you’ve already followed my Tutorial on how to acquire a giant thumb. This will be more verbal than pictorial, no, not pectoral, stop flexing! Partly because it’s just simple and partly because I wasn’t sure it’d be worthwhile taking a photo of boiling fruit. So, first things first: Every celiac has a flourless peanut butter cookie recipe, be they of limited ingredients, the best ever or, you know, yadda yadda. What makes mine different? Not much, they’re not as sugary as other recipes. I remember when I first tried a recipe like this, I ended up with a very upset stomach due to all the sugar. A lot of these recipes are almost 1:1 between peanut and sugar. Mine is mostly peanut butter, which results in a lovely crumb. They’re light, sturdy and I have never tired of them. I’ll post the recipe below, the filling will be rougher since it’ll be up t you to decide what you’ll be using. This is so simple, really basic, but if you didn’t know how they bake, that they can be made as a single cookie and how they rise, you might not realise you could do this, but have no fear, dear reader, I’m sanguine and foolhardy enough to try and lucky enough to have succeeded.

For the Cookie Dough:


175g Natural Peanut Butter
1 Large Egg (About 70-75g in Shell)
60g Sugar
Dash Vanilla Extract
1/4 Tsp Baking Soda


1. Preheat oven to 175c (Fan).

2. Put everything into a bowl and mix, with an electric mixer or fork, until a thick clingy dough has been formed.

3. Form into 1 Tbsp sized balls and (Just check below for the how to) flatten onto Greaseproof Paper and bake for 15-20 minutes until golden brown and firm to the touch. Then remove from oven and rest on tray for a further 10 minutes. Then let transfer and let cool completely on a wire-rack.

So, that’s pretty simple right? I think so, no real way to make a mistake. You don’t have to make this plain at all, that’s just how I made it today. I find the egg version is best for a single large cookie, but feel free to check out all the egg variations in the original recipe. Firstly I’ll talk about the dough. It is indeed a dough, you can work it by hand after a certain point if you’d like. First it’s a wet mess and seems like it’ll never come together, but gradually it starts to thicken up and become firm. It can be sticky at times, oily at others, it just depends on your egg size and the nut butter used. Use natural, all skins and nut and nothing else, or you’ll end up with an oily mess. Now we’ll talk about what you’ll need to get the right indented shape after baking. You could be making the filling while preparing this I’ll leave that for you to decide, I’ll just split it up for the ease of typing it out.

 photo WP_20170131_001_e_zpsh8cfymhb.jpgStep…I’m joking, you don’t even need numbered steps for this.

You’ve made the dough. Split it into two parts, flatten out the first into a circle, rough as you like, onto a greaseproof paper lined tray. About a quarter inch thick, it’ll rise, but don’t worry to much. If all else flip this over and call it a giant cookie. The reason for all this fiddliness is that it ensures the cookie bakes evenly and you have a slight indentation for the filing. Just flatten the lot and you’ll get a large dome, perfect for spilling your filling everywhere. So you’ve got a flattened circle. Next take about a quarter of the dough, roll it into a snake, surely you’ve played with modelling clay, and then curve it around the outer edge of the circle. What you’re looking for is almost a pie crust shape. Don’t be afraid to press the two parts together until it’s all smooth. Repeat until you have a raised edge. Then take a fork and just poke the middle repeatedly, then push the sides up to ensure it’s as high as possible. Next: Bake per instructions. It’ll rise in he middle, but you’ll end up with a slight dent and a better baked centre than if you just flattened the whole thing. It bakes about the same, takes a while longer, but not a lot Just press it gently to see if it’s firm. It’s almost a shell over a softer textured centre. There’s a lovely crumb inside the smooth exterior. I’s light enough, not wet or mushy, I really enjoy the texture. It tastes as you’d imagine something made almost entirely of peanut butter to taste.

 photo WP_20170131_002_e_zps4hqlk00f.jpgAdd the filling. “What filling?!” Whoops.

So, you have a giant cookie just waiting to be filled. What shall we use. That’s up to you, you could be healthier and use a chia seed jam, or perhaps be a cheat and use store bought jam. I used about 200g of mixed blueberries and strawberries, added a splash of maple syrup, this is a treat and I refuse to compromise on the sugar element, which I boiled down, under cover until the fruit was soft then boiled uncovered so the sauce could thicken. It’s either a compote, a dessert sauce or just sweet fruity mush, whatever you like to call it. Etymology need not concern us at this stage. Just pour it on top of the cookie, here the slight dent helps keep it from rolling off. It’s not a very deep recess, but it’s a large cookie so it takes a fair bit of sauce to overfill.

 photo WP_20170131_003_e_zps2tsrvgvx.jpgThe fun part.

Now here’s where the recipe shines. You can pick it up and it’s perfectly stiff, grab it, toss it, okay don’t, but you can move it around like you would a small cookie. No racking, breaking or tears before bedtime. It’s ultimately a bit of fun. I like to think it’d make for a great birthday cake alternative for kids with numerous allergies and intolerances. Or just an adult in need of a sweet pick me up. Whether you decide to make it plain or experiment with different flavours is up to you, I just wanted to show you how easy it is to make this eye-catching cookie. I never scoff at quick and simple recipes, they’re the ones you can return to time and time again with ease. Nothing to say you couldn’t go wild and really make this pop. If you do decide to try it out do let me know. Any questions just pop them below.

 photo WP_20170131_007_e_zps8k3fanxy.jpgEither cut it or just grab it and take a bite!

Coconut Nut Butter Custard Sauce

 photo WP_20161226_001_e0_zpstclmr7e4.jpgMy new year’s resolution? 1080.

Now that’s a prompt recipe. We went from the idea to the end product in just two posts. So here we are. Now, in possibly too much detail, we figure out why, what and, no, that’s it. So I’ve gone from Gravy to a double boiler custard sauce. A diary free sauce no less. Let’s start with the first ingredient. This will be less humorous and more educational, or attempt to be. The coconut cream. Why? Twofold, I can’t tolerate milk and nut butter, cheese and nut butter is no problem, but milk seems to sour in my stomach, not always, but consistently enough to be bothersome. Secondly, as we’re not using diary, coconut cream is fatty and rich. A nut milk, or soy, but no soy for moi, would work, but whether it’d have the right richness is questionable. If I had no trouble I’d have opted for double cream, coconut cream will do here. Nut butter’s up next. Natural works best, better control of the oil and texture in recipes, if you use smooth and it already has sugar added it can make a mess when baked. Same problem here, oily custard would be icky. If I had cashew this would be milder and closer to a true custard sauce, as it stands it works fine an you can use any nut butter. Next: Egg. Okay, eggs add richness to a sauce. Well, egg yolks, but waste not want not. If you want it richer, use two egg yolks. I’ve used them since the early days, you just need to watch for them getting scrambled. Hence the cooling after melting. This is based on my curd so an egg was a must. The gravy is rich, but it wouldn’t have the consistency I wanted in a custard so this needs an egg. Sugar: Yes. And…What? You need the sweetness, plain peanut mush, skins on remember, and coconut don’t make an appetising sauce. Vanilla extract because, well, it’s a custard, of a different colour, but a custard none the less.

 photo WP_20161226_003_e0_zpslanehswz.jpgChill for pudding. I preferred it hot, but just about.

What’s next? Method? Sure. Did you note my specially constructed double boiler? Yeah, glass bowl meets pot and you can make curds, ganache and custard without risking scrambled eggs and disgustingly burnt remnants at the bottom. Do whatever suits yourself. I’m rough and ready, in no regards fancy. You know me, dearest reader, striving for the best result I can accomplish with what I have. So boil, pop it in and stir, I used a plastic coated whisk, I’m not sure if it matters, but just in case it does I’ll add that. It does seem to take a while to really start, but when it does it thickens without much effort. Now, I don my chefs whites and pretend I know what I’m talking about. Bear with me, and apologies to trained chefs. You could think of this as a rough pastry cream, but in my experience, limited to a wheat roux based pastry cream, I didn’t find this fit the bill. It’d be closer to a cornflour based pastry cream, but even that pales in comparison to a roux based custard. Don’t cry, we don’t need wheat. It’d be closer to a crème anglaise, at least while warm. You see if you let it cool it’d resemble an American Pudding rather than a pourable custard. While warm the consistency is much smoother and would be delicious with cashew butter if you’re diary intolerant. Chilled it makes a enjoyable treat that tastes strongly of coconut and peanut. Now if you wanted to use this in a dessert I’d say as a warm sauce would be better. It’s just barely warm when you take it off the heat so don’t mistake me when I speak of it being warm. Over a fresh apple tart, fruit or just eaten cheekily with a spoon this is a pretty nice sauce. If you wanted it on a cake I’d think of it similarly to a thinner curd, a surround of buttercream could hold this in the centre, but once cut, it would slowly dribble. It’d be better poured over a slice of cake.

So, I think this can be said to be what I expected. I made it up in my head and the end result matched what I thought. So, where do we go with it now? Hard to say. I’d say it could make a cheese sauce. You could perhaps use it in a lasagne. You might have to thicken it more, but with cheese and combined with meat or vegetables it might not be as thin anyway. I’ve frozen and baked my Cashew Butter Gravy in Cottage Pies and it holds up well so there may be something in that. That’ll be up to an intrepid reader to decide to undertake. So ultimately it’s a simple sauce that cover more than my own allergies. I’ve often said it never hurts to branch out and if in doing so you help someone else then it’s a win-win situation. Alright, that’s that. Until we meet again.


160ml Coconut Cream
1 Large Egg
2 Tbsp (30g) Natural Peanut Butter or any Natural Nut Butter
25g Sugar
Dash Vanilla Extract


1. Put Peanut Butter and Coconut Cream in a glass bowl and heat for one minute in the microwave or until melted. Let cool.

2. Add the Egg, Sugar and Vanilla Extract and Whisk everything together. Bring a pot of water to a boil and place glass bowl over the pot making sure it doesn’t touch the water. Reduce the heat slightly.

3. Stir constantly until mixture becomes thick, but still pourable. Takes about 10 to 15 minutes.

4. Either serve hot or pour into a bowl, let chill and serve as a pudding.


 photo WP_20161224_031_e0_zpstxbtci8i.jpgOne type goes in.

 photo WP_20161224_034_e0_zpsin7dayy5.jpgTwo come out. Magic!

Okay, not magic. Necessity. I was planning on making a set of four mini loaves of Quinoa Flour Bread, but I realised after mixing up the eggs I hadn’t enough flour for that. So, I had a think and remembered my Buckwheat and Quinoa Flour Bread and thankfully they both bake the same. So if you’re inclined towards baking multiple breads at one time you can bake both of these together and they’ll be just perfect. I like these mini tins, you get a nice crust to bread ratio. Okay, that’s that. Later.