Prickly Pear Sorbet

Prickly Pear Sorbet – Candy Coated Culinista

Friday I found what is probably the last of the prickly pear and I knew immediately that it was time to dig out my ice cream maker.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 55 min.
Freeze Time: 6 hours min.
Difficulty level is: Easy

From Sweet by Ottolenghi & Goh

• 1 cup granulated sugar
• 1 cup water
• 10-12 prickly pear
• ¼ cup lime juice
• 1/8 tsp salt

1. Combine sugar and water in a small saucepan and place over low heat.
2. Swirl the pan every once and awhile until sugar has dissolved and then increase temperature to medium-high heat.
3. Let simmer for 8 minutes, then remove from heat, and let cool.
4. Store mixture in fridge until ready for use.
5. Peel prickly pear and rough chop and place in a food processor and process until a fine puree.
6. Transfer into a fine mesh sieve set over medium bowl and using a spatula press liquid into bowl and discard seeds.
7. Add in sugar syrup, lime juice and salt and plunge mixture into a ice bath and place in the fried until very cold.
8. Transfer mixture to ice cream machine and churn for 35 minutes or until soft waves form.
9. Transfer to a container and cover until solid, about 6 hours.
10. Before serving take out 10 minutes prior and then serve.

• Syrup can be made up to 2 weeks in advance and stored in the fridge until needed
• Sorbet will keep in freezer for up to a month.
• If you like the seeds keep seeds in the mixture.

Please Enjoy

My thoughts
I can’t believe summer is almost over and I haven’t made any ice cream or sorbet yet. The cactus fruit has such a vibrancy that draws you in on first appearance; but then the distinct flavour that I have come to love just jumps out in this recipe.

Prickly Pear Sorbet – Candy Coated Culinista

Avocado Buns ….. What in the world!

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Has the mighty avocado just jumped the shark? I saw the weirdest thing the other day which is all the buzz and the latest fad. Avocados are now being used as a substitute for a bun; hmmm, now I love avocado and can have one every day but as a bun? This is a great gluten free option; but lets get real here it is not a burger bun. It looks visually striking and interesting but this can only be just a fad right? I did a few food experiments to see if this is a viable option.
Here are some of my test recipes.

Smoked Salmon on a Sesame seeds Avocado Bun

• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Tomato slice
• Spinach
• Smoked salmon
• Red onion, sliced
• Sesame seeds, sprinkled on top of avocado
• Olives, top of the avocado bun
• Sweet pickles, top of the avocado bun

1. Top ingredients on to avocado and serve.

Bacon & Egg Breakfast Sandwich

• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Sharp cheddar cheese, sliced
• Green bell pepper, sliced
• Bacon
• Fried, slightly runny
• Poppy seeds, sprinkled on top of avocado

1. Top ingredients on to avocado and serve.

Please Enjoy

My thoughts
Both these were delicious; but to me nothing beats eating an avocado with a little salt and lemon cut in half and using the shell as a bowl. Sometimes simplicity is the best and honestly you can’t eat this like a true burger with an avocado bun; unless you’re used to eating your burgers with a knife and fork regularly. I may secretly enjoy this at home deconstructed or when I just don’t want a bun; but to truly use the avocado like a bun is near impossible. It’s still delicious but very impractical as a bun and calling this a bun is an enormous stretch to say the least.

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Harvest Gluten Free Spiced Oatmeal Muffins

Harvest Gluten Free Spiced Oatmeal Muffins - Candy Coated Culinista

Harvest Gluten Free Spiced Oatmeal Muffins – Candy Coated Culinista

Yield/Serving: 12
Prep Time: 15 min
Cook Time: 25 min.
Difficulty level is: Easy

• 1 cup gluten free flour
• ½ cup gluten free rolled oats, plus some for topping
• ½ tsp plus 1/8 tsp baking powder
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• ¼ tsp cardamom
• 1 tsp mixed spice (cinnamon, coriander, caraway, nutmeg, ginger, cloves)
• 1 stick unsalted butter, at room temperature
• 1 tbsp molasses
• ½ cup packed golden brown sugar
• 1 large egg, at room temperature
• ½ tsp vanilla paste
• ½ cup plus 1/3 cup canned pumpkin puree

1. Preheat oven to 350°F.
2. Line muffin cups into muffin pan.
3. In a medium sized bowl whisk flour, oats, baking powder and spices and set aside.
4. Using an electric mixer with the paddle attachment on medium speed mix the molasses, butter and sugars for about 5 minutes.
5. Scrape down the sides and continue to mix adding the egg and vanilla paste for 30 more seconds on low speed.
6. Add half of the flour mixture and pumpkin and incorporate.
7. Repeat with the remaining flour mixture and pumpkin.
8. Scoop into muffin cups and bake for 25 minutes, or until a cake tester inserted comes out clean.
9. Let cool in the pan for 5 minutes and then move to a wire cooling rack.

Please Enjoy

My thoughts
This recipe was intended to be cookies; but after I baked six cookies, the result was so fluffy that these really couldn’t be called cookies. I was hoping the batter would spread more than it did; so I grabbed the muffin pan and mad some muffins. This recipe tasted like everything autumn to me and its gluten-free.

Vanilla Almond Milk

Vanilla Almond Milk - Candy Coated Culinista

Vanilla Almond Milk – Candy Coated Culinista

I have a theory that I can make Mr. C. a vegetarian, vegan, pescatarian or a flexitarian and he wouldn’t even notice. When I met Mr. C. vegetables barely touched his lips and I slowly started adding vegetables to his diet and even hid them in sauces; like my homemade tomato sauce. Now here we are 4 years later and we both are many pounds lighter and have alot more muscle on us, because we both are eating so much healthier and it make me so proud of us. This is a great feeling because when we do choose to eat something a little unhealthier we aren’t breaking the bank, and there is no guilt. I have never been a dieter as I am a firm believer in moderation since I was a child and I have never had any issues with my weight. Since I’m a huge foodie I am always reading, researching, purchasing new cookbooks and looking into new things to try and eat. I have been trying to add almond milk to my diet, which wasn’t the problem. The problem was sneaking it into Mr. C.’s food unbeknownst to him. For about a week I put vanilla almond milk into our smoothies (I hid the almond milk carton behind the Orange Juice in the very back of the fridge) and I finally asked him “how do you like the smoothies with almond milk” He proceeded to say “I knew some different was going on with the smoothies.” I realized he was a fan and he even emailed me a homemade recipe for almond milk. This made me proud and he even found a recipe from one of my favourite food sites I research from; the kitchen – With this new knowledge I went on my merry way to retrieve the components to make fresh almond milk at home, and purchased my first weck jar I have been pining to buy but had no real use for until today.

Yield/Serving: almost 1 litre
Prep Time: 24 soaking over night
Cook Time: 5 min.
Difficulty level is: Easy

• 1 cup raw almonds
• 2 cups water, for soaking
• 4 cups filtered water
• 1 tbsp pure vanilla extract
• 2 tbsp agave nectar

1. Soak almond in 1 cup of water covered for 24 hours.
2. After 24 hours, drain the water through a strainer from the almonds and pour almonds into a blender.
3. Add 4 cups of filtered water and blend for 2 minutes.
4. Line a strainer with a cheesecloth and pour the almond meal through and allow almond milk to pass through strainer.
5. Twist and squeeze the cheesecloth to extract the remaining amounts of almond milk.
6. Add the sweetener and extract if so desired.
7. Pour in a container with a cap and use within 3 days.

• Sweeteners used can be: sugar, honey, agave nectar, maple syrup all to taste or optional.
• There is only a 3 days shelf life on homemade almond milk so be aware of that.
• Leftover meal, can be used in smoothies, oatmeal, baked goods like cookies or muffins, hummus, granola, crackers, butter and you can freeze it.

Please Enjoy

My thoughts
The almond milk was very good. I didn’t taste like the vanilla almond milk from the carton though. That may be attributed to their process and whatever else goes into to it to extend the shelf life. I added too much vanilla, because I never thought to let the vanilla sit overnight and taste it in the morning. I adjusted the recipe above as I added way too much and didn’t give the vanilla a chance to marry with the almond milk. Next time I think I will soak the almonds longer to get a creamier consistency and filter it more as I still got some almond chunks. I think I need to invest in a proper nut milk bag since I plan on making more almond milk at home.

Ancient Grain Breakfast

Ancient Grain Breakfast - Candy Coated Culinista

Ancient Grain Breakfast – Candy Coated Culinista

The journey the put more gluten-free and ancient grains into my diet continues. I bought this book after I made my bulgur wheat and black lentil salad, only to find this pairing in this book also I love when I think like the cookbook, it means I am on the right path and my food pairing process is true. I usually have smoothies for breakfast or toast or cereal, but I wanted to mix up my breakfast routine.

Altered from Grain Power

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 15-20 min, then overnight in fridge
Difficulty level is: Easy

• 1 cup mason jar
• 2 tbsp steel-cut oats
• 1 tbsp amaranth seeds
• 1 tbsp red quinoa
• 1 ½ tbsp sultan raisins
• 1 tsp chia seeds
• Cinnamon, pinch
• ¾ cup boiling water
• 2 tbsp milk
• 1 tsp pure maple syrup
• 1 tbsp walnuts
• 1 tbsp, dried apricots
• 3 raspberries
• 3 blackberries
• 5 blueberries

1. Pour oats, amaranth seeds, red quinoa, raisins, chia seeds and cinnamon into a mason jar.
2. Fill with boiling water.
3. Screw on lid and shake and let set for 15 to 20 minutes on the counter.
4. Shake again and place in fridge for 7 or more hours.
5. In the morning remove from the fridge and reheat in the microwave or in a saucepan until warmed.
6. Stir in milk to your desired consistency, maple syrup and sprinkle with walnuts, apricots and fruit.

• Ensure mason jar has a little more space, then you can add the nuts, and fruit to the jar in the morning and enjoy your breakfast at work.

Please Enjoy

My thoughts
This smelt great making this before bed. It took no time at all and I was hoping for great results in the morning. When I warmed it up it tasted good, I just have to get used all these grains. I was expecting it to taste like oatmeal with a twist, but I will put in more oats if I want it to be more like the traditional oatmeal. Over time I will learn to love this with some more tweaking.

%d bloggers like this: