Cherry Clafoutis (french custard)

Cherry Clafoutis

1 lb fresh cherries pitted and halved

1 cup whole milk

1/3 cup heavy cream

4 eggs

1/2 cup flour

1/2 cup sugar

1 tsp lemon zest

1 tsp vanilla

1/2 tsp salt

Bakes well in 10″ springform pan or ramekins, I have also  made this in a pie pan.

Mix milk and cream in saucepan. Simmer then set aside.

In a bowl mix eggs, flour, sugar, zest, vanilla and salt. Slowly whisk in the hot milk mixture.

Spread cherries in the bottom of your baking dish. Pour custard over cherries.

Bake in a 375 degree oven for 45-55  minutes (30 for ramekins)

This is delicious warm or cold. I have made this with blueberries, peaches, strawberries, and diced apples. There are endless variations. I think next time I will try maple syrup in place of the sugar, and pecans instead of fruit. If you use farm fresh eggs and milk from grass-fed cows this is actually a healthy food!

Coconut Banana Custard (with or without sugar)

I have made this as a dessert and omitted the sweetener and served it for breakfast. It is delicious either way. It tastes great warm or cold and is full of healthy fats, omega-3’s and protein.

Coconut Banana Custard

1 1/2 cups coconut milk powder (I buy mine from Wilderness Family Naturals)

4 cups very hot water

4 over-ripe bananas, mashed

8 free-range soy-free eggs (why soy free?)

2 Tbsp homemade vanilla extract

1/2 cup maple syrup (or sweetener of choice)

3 tsp cinnamon

1/4 tsp sea salt

Mix coconut milk powder and hot water. Whisk until smooth. Add all remaining ingredients and blend. Pour into a 11×13 casserole dish. Set the casserole dish into a larger pan filled with water. Bake in 350 degree oven for 55-65 minutes. Do not over-bake! Custard sets as it cools, and even more in the fridge. If cooked too long, the liquid will separate from the eggs, and it will turn out like a sweetened scrambled egg, with a bunch of excess liquid. You are looking for the edges to set, but the middle to slightly jiggle when you bump the pan. For the perfect custard, let it cool in the water bath for at least 30 minutes, then cover the dish with plastic wrap and chill in the fridge for 4 or more hours.

This can also be baked in individual ramekins or glass Pyrex dishes (for 35 minutes each). Pyrex dishes are very convenient if you’re planning to pack this in your lunch. You can just let it cool completely and snap on the lid and you’re all set.

I have made this with no sweetener before and it is delicious that way as well. It comes out slightly sweet and more eggy tasting and makes a great breakfast hot or cold.

You can use canned coconut milk (or make your own fresh), but I find it cheaper to use the powder.

For a more beautiful presentation, after the custard is finished baking place a layer of banana slices (or coconut flakes) on top and place under a hot broiler for 3-4 minutes. The bananas will carmelize and blacken and look beautiful on the plate.

Real Food Chocolate Filled Crepes

A hot crepe filled with warm chocolate pudding. Mmmm it doesn’t get any better than that. This  is surprising easy to make, and a very large batch can be made.

Real Food Chocolate Pudding

1/3 cup honey

4 Tbsp arrowroot powder (or organic corn starch)

2 Tbsp cocoa powder

2 cups raw milk (you can also use coconut milk)

1 tsp homemade vanilla extract

In a 3-4 quart saucepan whisk together the arrowroot powder, cocoa and milk. Turn on the heat to medium and stir in the honey. Continue to stir until pudding thickens. Turn off heat and stir in vanilla. Set this pan aside while you make the crepes.

Real Food Crepes

This is a double recipe and makes 16 large 12″ crepes

6 eggs (from the happiest hens you can find)

2 cups flour

1 1/2 cups water

2 cups milk

2 Tbsp raw honey

2 tsp vanilla

1/2 tsp salt

Lots of butter or coconut oil for frying

  • Mix ingredients together in a blender or with a whisk and let stand for 10-15 minutes. Heat a 12″ skillet to medium high heat. Melt 1 tsp butter in pan.
  • Pour 1/3 cup of batter into pan. Tilt pan to spread batter all around.
  • Immediately take your spatula and gently lift all around the edges of the crepe. This helps it from sticking, when it’s time to flip.
  • Cook for one minute. You will notice it starting to firm up, and you will see very small bubbles forming.
  • Flip over and cook for 1 minute.
  • Transfer to a plate and spread a thin 1-2 Tbsp of chocolate pudding onto crepe. Roll up and serve.
  • Sprinkle with powdered sugar if you’re trying to impress someone
  • The first crepe always gets mangled. And the cook gets to eat it, so nanner nanner 🙂

These are excellent warm, and just as excellent the next day cold.

I have made many different variations of crepes, and have come to the conclusion that everything tastes amazing when rolled up in these delicate thin pancake-like creations. I have tried:

  • Smoked Salmon and Gouda Cheese
  • Strawberries and whipped cream
  • Blueberries and cream cheese
  • Bacon and Smoked cheese
  • Almond butter and honey
  • Ham and green peppers
  • Grilled pumpkin and cinnamon
  • Carmelized onion, tomato and swiss cheese
  • Roasted eggplant and mushrooms
  • Banana slices and yogurt
  • Cooked apples and nutmeg

What are your ideas?

Raw Coconut Fudge with No Sugar

We don’t eat dessert very often, but when we do it needs to include chocolate. I also like very simple recipes that don’t require a lot of time in the kitchen. Both of these fudge recipes contain coconut oil, which is very stimulating to the metabolism. One contains no added sweetener at all, the other raw honey.

Sweet Potato Fudge

2 cups sweet potato, cooked and puree

1/2 cup raw, unsweetened, shredded coconut

1/2 cup coconut oil, gently melted

1/2 cup cocoa powder

1 tsp vanilla

dash of sea salt

Blend all ingredients together in a food processor. Line an 8×8 casserole dish with parchment paper or wax paper. Press fudge into pan. Sprinkle shredded coconut over fudge and press into place with the back of a spoon. Place in the fridge for 1 hour to set. Cut into squares. This recipe is also good with one walnut pressed into each square before it sets.

Coconut Oil Fudge

1/2 cup coconut oil, softened but not melted

1/2 cup cocoa powder

1/4 cup coconut sap sugar

1/4 cup raw honey

1/2 tsp vanilla

dash of sea salt

Mix all ingredients in a food processor. Line a bread pan with parchment paper or wax paper. Press fudge into pan and chill in the fridge for 1 hour to set. Cut into squares.

You can add nuts or fruit as desired. I love the texture of the 2nd recipe, so I don’t add anything. It is cool, and sort of oily and melts on your tongue. Delicious!

Coconut Hot Cocoa

Every once in a while I crave chocolate (don’t we all?) and I either make Coconut Fudge or Coconut Hot Cocoa. This is a very simple and fast recipe. Which is a good thing, because my chocolate cravings usually happen at 10 o’clock at night 😉 I’ll post the Raw Coconut Fudge recipe for you too, don’t worry!

Coconut Hot Cocoa

2/3 cup coconut milk powder

1/4 cup cocoa powder (the brand name Green & Black’s is the best I’ve ever tasted)

1/4 cup raw maple syrup or honey

4 cups purified water, boiling

1 tsp homemade vanilla extract

Place coconut milk, cocoa powder and sweetener in a bowl or saucepan. Add just enough boiling water to make a paste and whisk until smooth (if you skip this step you will have very lumpy, chunky cocoa. Trust me, I did it!) Add remaining hot water and vanilla and whisk. Serve hot. I like mine with a teaspoon of coconut oil in it. It makes me feel very satiated and happy. This is full of good fats and stimulating to the metabolism.

If you’ve never tried coconut milk or coconut cream, they are delicious! I buy my coconut supplies from Mountain Rose Herbs or Wilderness Family Naturals. They are completely organic and raw and sustainably farmed.

And for anyone who is confused about the difference between COCOA powder and COCAO Powder:

Cocoa powder is made when chocolate liquor is pressed to remove three-quarters of its cocoa butter.  The remaining cocoa solids are processed to make fine unsweetened cocoa powder.   There are two types of unsweetened cocoa powder: natural and Dutch-processed. Cocao powder is the European way to spell Cocoa, but they are an identical food, just pronounced differently. Koh-Koh and Ka-Kow. Same food.

There are so many people in the foodie community that think Cocao powder is some healthy raw alternative to regular old cocoa powder.  Some advertising and marketing director started spelling it the french way, so they could charge more for the same product. They call it “raw cocao powder” and suddenly it’s triple the price. Go figure!

See also: Raw Chocolate Milk and Coconut Pecan Cookies


Can Cookies be Healthy? This one is!

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a “functional food” because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called “The Tree of Life.” For an in-depth article about the health benefits and a ton of research visit the Coconut Research Center.

Coconut Pecan Oatmeal Cookies

1/2 cup coconut sap sugar

1/2 Rapadura or Sucanat

1/4 cup butter, softened

1/4 cup coconut oil, softened

2 free range eggs

1 1/2 tsp vanilla

1/2 tsp sea salt

1 tsp homemade baking powder

1/2 cup rolled oats

2 cups coconut flakes, unsweetened

1 cup pecans or other nut

Cream together  your wet ingredients. Add dry ingredients and stir. Mix in oats, coconut and nuts. Form tablespoon sized balls and place on a greased cookie sheet. Bake in a 350 degree oven for 10 minutes. Makes 30-35 cookies. Store in an air tight container.

This recipe featured on Wild Wednesdays and on Real Food Wednesdays and on Our Simple Farm and on Making a Home


Raw Chocolate Milk

Every once in a while I have a chocolate craving. Who doesn’t right? This is how I satisfy the chocolate urge, while still getting as much protein, enzymes, probiotics and good fats as I can.

The Healthiest Chocolate Milk

6 cups raw milk (unpasteurized, unhomogenized) from a grass-fed cow

3 Tbsp Cocoa powder

5 Tbsp raw maple syrup

1/2 tsp vanilla

2 raw eggs from pastured chickens

Mix all in blender and enjoy. You can add as many eggs as you like. I sometimes throw in some coconut milk too. I only make this about twice a year, but when I do it’s a big hit!

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