Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 so i tried it with blueberries, vanilla, and a tiny bit of almond extract and no... not so much. it wasn't even blueberry muffin quality. i'm thinking of dicing the cherries and making them into breakfast muffins for me and my little girl since she loved them and cutting the coconut oil down a bit. just thought i'd share. misty kimble cd - no meds scd - 17 months > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 so i tried it with blueberries, vanilla, and a tiny bit of almond extract and no... not so much. it wasn't even blueberry muffin quality. i'm thinking of dicing the cherries and making them into breakfast muffins for me and my little girl since she loved them and cutting the coconut oil down a bit. just thought i'd share. misty kimble cd - no meds scd - 17 months > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 so i tried it with blueberries, vanilla, and a tiny bit of almond extract and no... not so much. it wasn't even blueberry muffin quality. i'm thinking of dicing the cherries and making them into breakfast muffins for me and my little girl since she loved them and cutting the coconut oil down a bit. just thought i'd share. misty kimble cd - no meds scd - 17 months > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 Hi Mara: I used fresh cherries that I pitted. Frozen would probably be just as good since they get all ooey and gooey when they cook. I think next time I'll cut the coconut oil in half though since I seem to eat the whole pan. Misty > > Did you use fresh or frozen cherries for this misty? > > Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 Hi Mara: I used fresh cherries that I pitted. Frozen would probably be just as good since they get all ooey and gooey when they cook. I think next time I'll cut the coconut oil in half though since I seem to eat the whole pan. Misty > > Did you use fresh or frozen cherries for this misty? > > Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 Hi Mara: I used fresh cherries that I pitted. Frozen would probably be just as good since they get all ooey and gooey when they cook. I think next time I'll cut the coconut oil in half though since I seem to eat the whole pan. Misty > > Did you use fresh or frozen cherries for this misty? > > Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2009 Report Share Posted July 20, 2009 It was one sitting . Glad you enjoyed it. I have to say, I think I tolerate coconut flour better than nut flour. I haven't had any pain and I think it helped with my C. I've made it several times since then and have tried to stick to one piece a night and the next day I have a nice BM. I haven't eaten it in 3 or 4 days and haven't had a BM the last 2. ....hmmmm.... Misty > I understand perfectly why Misty ate it all in one > day ( or was it one sitting) - 'cause that would be easy. > > > Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2009 Report Share Posted July 20, 2009 http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-a\ nd-gluten-free.html or http://tinyurl.com/n5mclm Cherry Clafouti- 6 generous servings The first time I made this I used 1 teaspoon vanilla extract, which was delightful. But I felt that almond extract goes even better with cherries, so that's what I did the next time. But you can use either. Traditionally this is made with unpitted cherries. But I decided it would be easier to eat if pitted. About 2 cup of cherries, pitted and cut in half (pit first, then measure)3 tablespoons coconut flour 1/2 teaspoon sea salt 1/2 teaspoon baking powder 3 eggs 1/2-3/4 teaspoon almond extract 1/4 cup of honey 1/4 extra virgin coconut oil Preheat the oven to 375 degrees 1-Grease a nine inch pie pan. Place the pitted cherries in it and spread over the bottom of the pan. 2-Mix together the coconut flour, salt and baking powder in a bowl. 3-In a small bowl, mix together the eggs and vanilla extract (typo... supposed to be almonds. you MUST use almond LOL). Whisk briskly into the dry ingredients until there are no lumps left. 4-Gently melt the honey and coconut oil together over the stovetop. (With it being summer, my oil is liquid so I can skip this step.) Make sure to remove it just when everything is melted. If it's too hot, you could curdle your eggs (let it cool if you let it get to hot). In a slow stream, add to the bowl of whisked ingredients, whisking while you add it. 5-Pour the batter over the cherries and place in the oven. Cook for 25-30 minutes, until browned on top and a toothpick stuck in the middle of the dessert comes out clean. Cool for 10-20 minutes, and eat while hot (or cold is good too... very very good with a cup of coffee for breakfast!!!). > > can you re-post the recipie? I think I missed it and it sounds like I missed something AMAZING! > thank you! > Dana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2009 Report Share Posted July 20, 2009 http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-a\ nd-gluten-free.html or http://tinyurl.com/n5mclm Cherry Clafouti- 6 generous servings The first time I made this I used 1 teaspoon vanilla extract, which was delightful. But I felt that almond extract goes even better with cherries, so that's what I did the next time. But you can use either. Traditionally this is made with unpitted cherries. But I decided it would be easier to eat if pitted. About 2 cup of cherries, pitted and cut in half (pit first, then measure)3 tablespoons coconut flour 1/2 teaspoon sea salt 1/2 teaspoon baking powder 3 eggs 1/2-3/4 teaspoon almond extract 1/4 cup of honey 1/4 extra virgin coconut oil Preheat the oven to 375 degrees 1-Grease a nine inch pie pan. Place the pitted cherries in it and spread over the bottom of the pan. 2-Mix together the coconut flour, salt and baking powder in a bowl. 3-In a small bowl, mix together the eggs and vanilla extract (typo... supposed to be almonds. you MUST use almond LOL). Whisk briskly into the dry ingredients until there are no lumps left. 4-Gently melt the honey and coconut oil together over the stovetop. (With it being summer, my oil is liquid so I can skip this step.) Make sure to remove it just when everything is melted. If it's too hot, you could curdle your eggs (let it cool if you let it get to hot). In a slow stream, add to the bowl of whisked ingredients, whisking while you add it. 5-Pour the batter over the cherries and place in the oven. Cook for 25-30 minutes, until browned on top and a toothpick stuck in the middle of the dessert comes out clean. Cool for 10-20 minutes, and eat while hot (or cold is good too... very very good with a cup of coffee for breakfast!!!). > > can you re-post the recipie? I think I missed it and it sounds like I missed something AMAZING! > thank you! > Dana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2009 Report Share Posted July 20, 2009 http://www.thenourishinggourmet.com/2009/06/5-dish-cherry-clafouti-grain-dairy-a\ nd-gluten-free.html or http://tinyurl.com/n5mclm Cherry Clafouti- 6 generous servings The first time I made this I used 1 teaspoon vanilla extract, which was delightful. But I felt that almond extract goes even better with cherries, so that's what I did the next time. But you can use either. Traditionally this is made with unpitted cherries. But I decided it would be easier to eat if pitted. About 2 cup of cherries, pitted and cut in half (pit first, then measure)3 tablespoons coconut flour 1/2 teaspoon sea salt 1/2 teaspoon baking powder 3 eggs 1/2-3/4 teaspoon almond extract 1/4 cup of honey 1/4 extra virgin coconut oil Preheat the oven to 375 degrees 1-Grease a nine inch pie pan. Place the pitted cherries in it and spread over the bottom of the pan. 2-Mix together the coconut flour, salt and baking powder in a bowl. 3-In a small bowl, mix together the eggs and vanilla extract (typo... supposed to be almonds. you MUST use almond LOL). Whisk briskly into the dry ingredients until there are no lumps left. 4-Gently melt the honey and coconut oil together over the stovetop. (With it being summer, my oil is liquid so I can skip this step.) Make sure to remove it just when everything is melted. If it's too hot, you could curdle your eggs (let it cool if you let it get to hot). In a slow stream, add to the bowl of whisked ingredients, whisking while you add it. 5-Pour the batter over the cherries and place in the oven. Cook for 25-30 minutes, until browned on top and a toothpick stuck in the middle of the dessert comes out clean. Cool for 10-20 minutes, and eat while hot (or cold is good too... very very good with a cup of coffee for breakfast!!!). > > can you re-post the recipie? I think I missed it and it sounds like I missed something AMAZING! > thank you! > Dana Quote Link to comment Share on other sites More sharing options...
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