Life, Love and my passion for cooking

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Carson City, NV, United States
I grew up in Illinois in a small town. I moved to California in May of 2000.In that time I have experienced life, love and my passion for cooking. We now live in Nevada. I hope to take my passion for cooking to a new level.

gourmetpompey

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Wednesday, August 14, 2013

Ice Cream

Chocolate Coconut Cherry Ice Cream

 
 
2 cans of coconut milk- I used the light from Trader Joe's

1/4 cup sugar
 
I left the sugar out the first time I made it. The ice cream had a nice light sweet taste from the coconut milk.
 
1/2 cup unsweetened cocoa powder
 
1 cup fresh chopped cherries


In a pot over medium heat, add all the ingredients and stir. Allow it to simmer until thickened, about 8 minutes.

Place in a container and refrigerate for at least 4 hours or overnight. Add the cherries right before you add the mixture to your ice cream maker.

Add the mixture to your ice cream maker bowl. Let it churn for 20-30min. No longer. It will have an airy light fluffiness to the texture.

When you are ready to serve let the ice cream sit out for a good 10 min before serving. Add a few scoops to your favorite ice cream bowl and sprinkle with coconut. Enjoy!


 

Tuesday, August 13, 2013

Gluten Free Cookies

GF & Vegan Coconut Cranberry Chocolate Chip Cookies
 

1 cup gluten free oats

2/3 cup garbanzo bean flour

1/3 cup brown sugar

1/2 cup dried cranberries chopped

1/2 cup chocolate chips- nestle dark chocolate chips, or vegan chocolate chips.

1/2 tsp baking powder

3 tablespoons coconut oil

1 tablespoon water or almond milk

1 egg white or egg substitute: 2 tablespoons flax meal mixed with 1/4 cup water- let sit 5 min.

Preheat the oven to 350. Line a baking sheet with parchment paper.

Mix all the dry ingredients together in a bowl including the brown sugar and chocolate chips. In a separate bowl stir coconut oil, water or almond milk and the egg substitute together.

Then add the liquid ingredients to the dry and stir. The mixture will be sticky. Wet your hands before shaping the cookies. Then place them on the baking sheet and bake 15min. They should be slightly golden brown when done. Let them cool on a baking rack.

Keep them in an air tight container for storing. They last up to 1 week in the refrigerator and a few days on the counter.