Every so often I find myself craving a sweet treat. I trawl through paleo recipes for delicious desserts and so many are filled with chocolate which I don’t react well to. I also ditched sugar almost 4 years ago as I wanted to trial low GI eating in my second pregnancy, having a 4.5kg first babe (gained 11kgs that pregnancy). My second babe was 3.2kgs but I gained 26kgs myself – go figure?!
I felt great with such minimal sugar intake so kept it going and I’m now friends with Black Strap Molasses, Coconut Sugar and occasionally rapadura as a sweetener. Even Maple Sugar on some occasions; but all of them are either extremely minimal use, extremely rare use or both.
What to do then when I hit Friday night and have a massive time-of-the-month #hitmewithsomesweetness craving? First thoughts were to work on the paleo recipes for oat milk custard I conjured up last week. So let’s start with that.
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Paleo Recipes: Oat Milk Custard
3 tablespoons of tapioca flour/starch or cornflour [cornflour gives a better result on our testing, especially if you want a custard that can ‘set’ like jelly on cooling)
3 cups oat milk
1 vanilla bean pod or 1/2 teaspoon of vanilla seed paste buy keflex online australia or 1 teaspoon vanilla essence
Optional 1/3 cup of sugar
The method is a sinch. Simply crack the eggs into the pan together with the cornflour and milk and whisk together. We then use a silicone spoon to stir in a figure 8 while the custard heats. It won’t take long, perhaps 5-10 minutes until the custard thickens, you can see the change happen as the custard begins to coat the back of a spoon. Once at the desired consistency you can take it off the heat and add vanilla and sugar if you wish. You can of course also add extras for flavour at this point too and you can return to heat for a few minutes and stir those in if the consistency was affected. I played last night adding 1 tablespoon of orange juice and some orange rind.
YUM. This custard, we found out through sheer chance, also sets to make it suitable for creme caramel. We have never made jelly for our son who is 5; and he was SO excited when this ‘jelly’ came out of the bowl as if it had been a mold. The few pics show that I was about to eat it when I noticed it completely came away from the side of the bowl. So I turned it out.
Anyway last night it was time for something seriously drool-worthy so I went that extra mile to make a coconut sugar caramel sauce. Dairy free, processed sugar free but packs a punch and you only need a small amount.
Warning! This additional sweet treat is completely addictive xx
I have fond memories of eating condensed milk from a can as a child and teenager and I’m right back there right now. Thank goodness this stuff makes small batches so that the temptation is limited, I don’t think I could have this in my fridge without consuming it post-haste!
Paleo Recipes: Simple Coconut Sugar Caramel Sauce
2 Tablespoons of water
1/4 cup of coconut sugar or rapadura
Add a can of coconut milk at your leisure if you desire
Simply pop these in a pot, mix together and then bring to the boil. Reduce the temperature slightly and then continue stirring until you reach your ideal consistency. You will find that as the mix cools it will continue to cook and thicken slightly more, and this is especially so if you will be refrigerating the mix.
Forgive my poor photography on this one. At this time of the evening I REALLY wanted to eat and I took very quick happy snaps because I didn’t want you all to miss out 😛 Yes my stovetop was not clean when I started cooking. You can also seek the orange segments in the background pan that I warmed with a tiny bit of coconut sugar.
To put it all together I placed some fresh orange segments in the bottom of a ramekin. I covered that in a decent serve of custard (could of been more) and then topped with the tiny amount of slightly caramelised orange and finally the coconut sugar caramel. IT WAS GOOD. See main pic and drool again.
Do you have any other great paleo recipes for desserts to share that don’t contain nuts or cocoa as I would so very much love to be inspired with them?
Top tip: warm the bowls before adding the custard to keep everything at a good eating temp. I also wouldn’t use completely fresh orange again because I felt it cooled everything too much.