saturday the weather was warm. okay, hot and we were all getting grouchy because that kind of weather takes some getting used to. anyway around 3 o’clock i decided that we all needed a nice cool snack. i had been tossing this one around my head for a few weeks and was ready to try it out.
coconut mango snowcone
frozen coconut water, i used approximately two ice cube trays for the four of us. i prefer to crack my own young coconuts which i buy at the asian market in a case of 12.
2 or 3 ripe ataulfo mangoes, i’m sure any kind would work
3-4 tbs coconut sugar
water, as needed to thin mango puree
blend the mango and coconut sugar in food processor until a smooth puree. add water if it needs to be thinner. i think i added approximately 2 tbs of water.
you can put the coconut water cubes into a blender to crush or do as i did and crush it in a plastic bag with a heavy object. it wasn’t as fine as shaved ice but it did the trick.
put ice in bowls and top with sauce. enjoy
a cool snack for a hot summer day. i got this recipe from the spunky coconut. the only change i made to her recipe was to use half the salt. maybe, because i soak my sunflower seeds in salted water before roasting them, my sunflower seed butter was saltier than the one she used. i don’t know. anyway, this recipe is awesome. i sprinkled unsweetened coconut on it before i topped it with this chocolate sauce (half the recipe).
this is the second year i made eli a ninja cake for his birthday. ♥ he’s my little ninja ♥ i found this recipe in the early stages of our gluten free adventure here and, i’m thankful i did every time a birthday rolls around. i changed it up a bit this year. now all i have to do is figure out how to make the frosting sugar-free and we’re set.
i didn’t get a picture of it but one of our summer treats has been banana ice cream. i buy bananas at a discounted price because they are over-ripe, bring them home, slice them and put them in the freezer for later. it’s a quick easy snack. i’ve been doing a lot of searching over the summer to find gluten free, dairy free and mostly sugar free recipes that a six year old will eat. not everything i make is edible. heh! but i’ve learned a lot about food and nutrition and created some delicious recipes that maybe someday i’ll find the time to share.
1⁄2 cup brown rice flour
1⁄2 cup tapioca starch
1⁄4 cup coconut flour
1⁄4 tsp salt
1 1⁄2 tsp baking powder
1 tsp guar gum
1⁄2 cup sugar
1⁄2 cup grapeseed oil
1⁄2 cup coconut milk
1⁄2 tbs vanilla
prepare an 8inch cake pan with parchment paper and oil. (cut a piece of parchment for the bottom, better safe then sorry)
sift together first 6 ingredients in a small bowl, in a medium bowl whisk eggs and sugar for about a minute. add the grapeseed oil, coconut milk, and vanilla. whisk. add the dry ingredients to the wet and mix well.
bake 25-30 minutes or until toothpick comes out clean.
recipe makes 1 8in cake. cake above made with 3 8in cakes. i did not triple the batter because i don’t like splitting the batter between pans, it never comes out even.
banana ice cream
approx. 2 cups frozen banana slices
¼ – ½ tsp guar gum (opt)
blend the bananas in food processor until a smooth ice cream consistency then add guar gum if using and blen some more. eat or put back into freezer for later. that’s it. yum.
i put guar gum in it to keep it from freezing into a hard brick.