Desserts

Measurements are included in these desserts as a guide... mostly correct but of course we all measure differently and have individual tastes:

Bahamian coconut cacao ‘cake’

Bahamian coconut cacao ‘cake’:

base: walnuts/ coconut flour/ medjool dates

...ground in food processor till sticky

press into flan dish

top: grind cacao powder from nibs (4oz)

add 4 avocados

⅔ cup coconut oil (warm)

¼ cup maple syrup

vanilla to taste

(can also add almond pulp from making milk)

blend in food processor

set in fridge

decorate with chopped walnuts and coconut strands

... then share with friends!!!

Bahamian lemon cheesecake

The passion flower stayed from the garden stayed fresh too... in the fridge... for about 4 days!!

Base:

1/2 cup freshly ground flax seeds

2 tbsp coconut flour

pinch salt

approx 2 tbsp rice syrup

.. to just bind above

Top:

2 cups cashews (soaked)

juice of 1and1/2 juicey lemons

2/3 cup coconut oil (warm)

1/4 cup maple syrup

vanilla

opt. 2 tbsp cashew cheese

...or cashew yoghurt

(homemade of course)

... then put your feet up

Constant movement of ocean

Deep stillness of rock where I lie

Endless horizon of azure blue

And hardly a cloud in the sky

The peace of this moment

Enters my being

And I close my eyes

To feel a different 'seeing'

Warm wind permeating every cell

Sunshine smiles all through

And the music of the waves

Helping me renew

Reconnecting to nature

In a paradise right here

When I remember this

Everything is clear

  It is sunny today up here in the Pyrenees reminding me of the    gorgeous sunshine in the Bahamas.... so adding the other          recipes of desserts I made there:

Apple and Coconut Kanten

2 cups apple juice

Big spoonful agar agar

Tiny pinch sea salt

Vanilla powder or drops

Pinch cardamon powder

When agar has dissolved add creamed coconut (2tbsp)

Let cool a little then blend with a big squeeze of lemon juice
Pour into dishes

Decorate with fruit eg raspberries.. or coconut strands

Guava Whip

2 cups water

1 tbsp agar agar

vanilla to taste

tiny pinch salt

1/3 cup coconut sugar

simmer above ingredients

until agar is dissolved

add 1/4 packet creamed coconut

while hot

let cool slightly then whip in blender with

1 1/2 cups prepared guava, and

juice of half a lime

pour into glasses and set

you could add an optional sprinkle:

ground flax, coconut flour, and coconut sugar

ratio about 60/25/15

nice with a pinch of dried ginger

Mango and almond delight

Dried Mango 

(reconstituted with just enough water)
Homemade almond milk  
Blend.... so simple and so delicious

    Warm back

    Sandy toes

    Turquoise Water
    Warm breeze
    Blue sky
    White Sand
    Happy heart
    Refreshing swim
    Paradise beach
    Lucky me
    Thank you


    It is the best thing to have such amazing friends, this       poem and these recipes  are inspired by Cathie. Thank you!

   A few months later and it's midsummer in UK ... and more     dessert creating!!!!


Dandelion coffee whip

2 cups dandelion coffee

2 tbsp agar

2 tsp rice/maple syrup

½ tsp almond butter

Pinch vanilla powder

1/4 tsp tahini

Tiny pinch seasalt

Make strong ‘coffee’

Strain unless you have a vitamix or good blender

Add agar and simmer until dissolved

Add syrup to taste

Cool then blend with other ingredients

Gooseberry 'fool'

Ten gooseberries

Handful soaked cashews

1 tbsp white chia seeds

2 tsp rice syrup

½ avocado

Vanilla powder

Tiny pinch seasalt

Spring water to just cover

Blend and serve!

Blackcurrant 'fool'

Handful blackcurrants

Handful soaked cashews

1 tbsp white chia seeds

2 tsp rice syrup

½ avocado

Vanilla powder

Tiny pinch seasalt

Spring water to just cover

Blend, let sit for 5 mins and serve!

Elderflower delight

Elderflower cluster soaked overnight in spring water

1 apple

Juice ½ lemon

Handful soaked cashews

1 tbsp white chia seeds

1 tsp coconut oil

2 tsp coconut sugar

Tiny pinch himalayan crystal salt

Blend, leave for 5 mins then serve!

Goji whizz

Handful soaked goji berries

Handful soaked cashews

2 tsp rice syrup

½ avocado

Vanilla powder

Squeeze of orange juice

Few drops of ginger juice

Tiny pinch seasalt

Blend and serve!

Better than Banoffee Pie 

                          I made this for Annie's wedding!
Base:
Walnuts
Sprouted buckwheat
Flax
Rice syrup

Middle layer:
Dates
Vanilla powder

Top layer:
Creamed coconut 
Coconut milk
Bananas

Sprinkle:
Cacao or carob
Coconut slivers

Mix each section's ingredients then layer. Set in fridge for about 1 hour. Serve

Back in UK.... a morning in Brighton

Cacao Brazil dessert

1 cup cooked rice

½ tin coconut milk

1 tbsp cacao powder

2 tsp coconut sugar

¼ tsp vanilla powder

Pinch sea salt

8 brazil nuts  (plus some for garnish)

Blend in high powered blender.. Serve with garnish

Cacao balls

Cacao powder

Medjool Dates

Ground almonds

Vanilla

Tahini

Pound together and make into balls

Baobab balls

Baobab

Ground almonds

Rice syrup

Pound together and make into balls

Apricot Coconut Slice

Oat base: Porridge oats, rice syrup, coconut oil, pinch seasalt…. Mix same amount rice syrup as melted coconut oil then mix into the oats until well mixed. Press into flan dish and bake till gently golden.

Apricot jam layer: Add enough water to just cover the dried apricots with tiny pinch seasalt until soft enough to mash then spread on baked base.

Coconut topping: one packet creamed coconut and one tin coconut milk gently simmered, while stirring, until blended. Spoon over apricot layer and smooth. Dust with a small amount of  cacao powder and sprinkle with dessicated coconut.

Serve

Banana and maca 'ice cream'

2 tbsp coconut cream 
(from top of tinned coconut milk)
1 large banana
(frozen in slices)
1 tsp maca
1/8 tsp cinnamon
pinch vanilla powder

Blend together

Serve immediately ...lovely when a really hot sunny day!

The following are deserts I made in the amazing Sandele Eco Resort in The Gambia:

Pumpkin Coconut Orange Whip 

A few slices Pumpkin diced
1 Coconut grated plus ‘water’
Juice of 1 orange
Pinch seasalt

Simmer pumpkin in coconut water until soft
Blend with coconut and orange juice
Serve chilled with coconut garnish

Sandele Surprise

1 cup Ground peanuts

1 coconut grated plus the ‘water’

1 banana

Honey to taste

Vanilla/Cinnamon

Blend

Chill to serve

More things I made at the wonderful Sandele Eco Retreat, Kartong, Gambia

Choc balls 1

Approx:

1 cup Raisins

1 cup Almonds

½ cup Dessicated coconut

¼ cup Cacao powder

Pinch sea salt

Honey to bind

Chop as fine as possible then mix and roll in extra coconut

Choc balls 2

Approx:

1 cup Raisins

2 cups Almonds

1 cup Desiccated coconut

1/4 cup Cacao powder

1 spoonful Cashew butter

Pinch sea salt

Honey to bind

Chop as fine as possible then mix and roll in extra coconut

Baobab Dessert

3 cups Baobab simmered then mashed

Add 1 cup Ground peanuts

Honey to taste

Cinnamon/Vanilla

options: Banana/Coconut/Raisins

Chill to serve

Peanut Choc Balls/Hearts

Approx:

250g ground peanut

1 cup Raisins

½ cup cacao powder

½ fresh  coconut grated

½ cup peanut butter

1 banana

Pinch sea salt

Chop all ingredients finely and mix together… shape into ball or heart etc

Roll in Dessicated coconut

Baobab balls/raw cookies

Approx:

1 cup Baobab made into powder

1 cup Ground peanuts

½ cup Peanut butter

¼ cup Honey

Vanilla to taste

Pinch sea salt

Fresh coconut from up the road

Whipping baobab powder with water, peanut butter and local honey to make the traditional sauc

Baobab from the market