Well, I don’t want to excuse myself for being absent for such a long time again, because I think you certainly become tired of hearing that from me every second month 😉 Yes, there are always some weeks in year when I am super busy and on the road almost every weekend, so you can probably imagine there is no time for blogging. In addition I want to be honest, there was also a time I was fighting with some health issues and I was simply tired of being active on social media. And because I just blog for fun and not for living I just take my time to find my motivation and pleasure for all that stuff again. Today I am finally back for posting this long time ago promised recipe for gluten, dairy and refined sugar free coconut pancakes.
Okay, I know this is already the second cheesecake recipe within a short period of time. But a.) in my opinion you can’t have enough recipes for cheesecakes, b.) the first one isn’t a blueberry cheesecake recipe and c.) I post this recipe rather for my brother than for me. So, before you have a look at the recipe you need to know my brother is a kind of fitness freak and was living on a low carb diet for some weeks or months. Well, actually this is definitely not my kind of nutrition or let’s call it lifestyle. Don’t get me wrong I work in the fitness industrie and I am very much in favour of being active and eating (quite) healthy. But I believe more in real food, variety, pleasure, indulgence and loving life. This also includes a (more or less large) slice of cake for me. And, just between you and me, my brother wouldn’t not be my brother if he doesn’t love to eat and crave cake from time to time, too.
As I maybe have already mentioned I am not a kind of low carb girl. But as someone who is really interested in all kind food I have heard of those low carb flours which are made from nuts like (de-oiled) almond or coconut flour. And as a food blogger who is naturally curious and always happy to try out new things I have to buy some (okay it is a little more than “some”… actuatally I bought 1 kg!!!) coconut flour. Amittedly I have already heard baking with coconut flour requires a lot liquids. But I was still surprised how much liquids coconut flour absorbs. So if you experiment with coconut flour it’s can be very recommandable to allow the batter to rest for about 5-10 minutes, then you can see if your batter needs more liquid or not (the batter should have the same texture as you know from “normal” batter).
A feast for eyes. This is probably the reason why so many people good food photography and to shot food (myself included). And people love flowers on their plate. Be it edible flowers like daisies or pansies for example or roses which are made of fruits. Some weeks ago I saw in that online foodie world roses which are made of avocados for the first time. And as a real passionate foodie I need to try to make one. Well, it turned out that making an avocado rose is much more challenging than I have expected and ended in a mashed avocado (Have you ever cut ripe avodaos? It is like cutting butter). That is why I decided to practice with other fruits which are much firmer than ripe avocados, and how these mango rose tartlets are originated 🙂