Cranberry Carmel Panna Cotta

Cranberry Carmel Panna Cotta :  ImmerWachsen.com

I attempted a raw panna cotta a couple years ago, and although it was tasty it wasn’t exactly a perfect alternative to the creamy dairy dessert. I’d actually never tried true panna cotta but saw recipes floating around the food blog world and found it particularly intriguing. This recipe was my first true attempt as I went ahead and cooked the necessary ingredients. However, I did use coconut sugar and raw milk, which seemed to take on a new consistency and color of its own. Although the end product wasn’t what I planned it was still delicious, fun to eat, and enjoyed by all!

Cranberry Carmel Panna Cotta :  ImmerWachsen.com
Cranberry Carmel Panna Cotta :  ImmerWachsen.com

Cranberry Carmel Panna Cotta
2 cups whole milk
1 cup cream
1 cup coconut sugar
1 cup whole cranberries
1 cup water
1 Tablespoon gelatine powder
1 teaspoon vanilla extract

Boil down cranberries with water in a medium saucepan on medium heat. The cranberries should burst, the skins should begin to shrivel, and the seeds should be visible. Once the liquid in the pan thickens pour through a strainer into a mixing bowl. Discard cranberries (or save for later) and mix in gelatin powder. In another medium saucepan bring cream, sugar, and vanilla to a boil until sugar completely dissolves. Mix in cranberry gel and then pour everything into a mixing bowl. Stir in milk. Refrigerate 4-5 hours or overnight.

Cranberry Carmel Panna Cotta :  ImmerWachsen.com
Cranberry Carmel Panna Cotta :  ImmerWachsen.com

Berry Vanilla Buckwheat Granola

Berry Vanilla Buckwheat Granola : ImmerWachsen.com
Berry Vanilla Buckwheat Granola : ImmerWachsen.com
Berry Vanilla Buckwheat Granola : ImmerWachsen.com

With the tease of cooler weather and the familiar smell of August I wanted to make an undeniably “summer” recipe. Summer is not over yet! With an abundance of delicious local raw milk I have a constant hankering for cereal, and my body knows I need more buckwheat and not boxed cereal (even though I love it so!). After this shoot I think I’ve had my fill of cereal for the week! Enjoy and feel free to add more coconut sugar if you’re looking for something sweeter.

Berry Vanilla Buckwheat Granola
4 cups buckwheat groats (soaked and dehydrated)
2 cups oat flour (I used soaked and dehydrated steal cut oats)
1 cup coconut sugar
1 cup water
1 cup berries (I thawed frozen mixed berries)
2 teaspoons vanilla extract
1/2 teaspoon Pink Himalayan salt

In a large bowl mix buckwheat groats, oat flour, coconut sugar, and salt. Add in vanilla and water and combine thoroughly. Fold in berries. Dehydrate at 105-118 degrees Fahrenheit until crunchy (overnight works great). Enjoy!

Berry Vanilla Buckwheat Granola : ImmerWachsen.com
Berry Vanilla Buckwheat Granola : ImmerWachsen.com
Berry Vanilla Buckwheat Granola : ImmerWachsen.com

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Strawberry Ice Cream (coconut milk)

Strawberry Ice Cream (coconut milk) : ImmerWachsen.com

Nearly two years ago I started this blog in an effort to share my peculiar eating habits, practice food styling, and someday contribute to the ministries I support. In the last two months my traffic has increased over 150%, and when I looked into why I found that one of my simplest and oldest recipes just hit the right chord with the internet. To everyone who has contributed to this recent boom, thank you! Along with the spread of this recipe has come a barrage of questions, so this repost is to answer every question I’ve ever received about the recipe…and to give it a new look :)

Scroll down for the recipe and FAQs.

Strawberry Ice Cream (coconut milk) : ImmerWachsen.com
Strawberry Ice Cream (coconut milk) : ImmerWachsen.com

Strawberry Ice Cream
2 cans coconut milk
6 ounces frozen strawberries OR 1 ½ cups fresh strawberries
1/3 cup raw honey

Using only the fat* from the canned coconut milk, blend all ingredients. Now there are several ways to freeze the ice cream base, and there are several ways to process the ice cream.

Freezing and processing options:
-Freeze ice cream base in ice cube trays. Once frozen process in a food processor until creamy.
-Freeze ice cream base in ice cube trays. One frozen press through a Champion Juicer.
-Pour ice cream base into a bowl and stir occasionally as it freezes. Eat as soon as it reaches a thick consistently.
-Pour ice cream base into a large shallow dish (like a casserole dish). Once frozen scrape the solid mass with a fork until soft enough to serve.
-Freeze ice cream base in popsicle molds.
-Use an ice cream maker.

*Canned coconut milk will separate into fat and water. Do not shake the can and you will be able to remove the fat from the can while leaving the water at the bottom. You will need 2 cups of coconut milk fat for this recipe.

FAQ

Where do I buy canned coconut milk?
I buy Native Forest Organic coconut milk from VitaCost. Most grocery stores carry Thai Kitchen coconut milk, and every health food store carries some brand of coconut milk. Although unmarked, I read that Native Forest uses BPA free cans, which is why I prefer their brand.

How many cans do I need?
Two. Every brand of coconut milk is slightly different, but two cans is enough for this recipe.

How many servings does this make?
Four servings

Can I use coconut cream?
Yes. Trader Joes sells a canned coconut cream, which is the same as coconut milk but it has more fat and less water in each can. You need 2 cups of coconut fat (cream) for this recipe.

Can I use coconut oil?
No. Coconut oil is just the oil pressed from the meat of the coconut. You want coconut milk, which is the meat and water blended together.

Can I use coconut butter?
Yes. Coconut butter is dried and ground coconut meat. Blend ¼ cup coconut butter and 2 cups water to make milk before adding the strawberries and honey.

Can I use a base other than coconut milk?
Yes. You can use cream or yogurt, and if you don’t eat dairy you can make your own nut cream. Just make a simple nut milk, but use less water for a thicker consistency and a more creamy ice cream.

Can I use a sweetener other than honey?
Yes. Agave, maple syrup, and date paste work well in place of honey. Stevia can be used to taste.

Can I make other flavors?
Yes! Raspberry, chocolate, vanilla, peanut butter, mint, and many more flavors can be made.

What if I don’t like coconut?
Try using vanilla extract to mask the flavor of the coconut milk.

What if I do not have a high-speed blender?
You do not need a high-speed blender for this recipe. When using frozen strawberries just thaw before hand for easiest blending.

What if I do not have an ice cream maker?
You do not need an ice cream maker for this recipe. See above for a list of options for freezing and processing the ice cream.

What can I do with the remaining water in the can?
You can use it in smoothies, to make popsicles, bake with it, or wherever else you may need a liquid in a recipe.

Remember, this is ice cream :) Enjoy!

Strawberry Ice Cream (coconut milk) : ImmerWachsen.com
Strawberry Ice Cream (coconut milk) : ImmerWachsen.com
Strawberry Ice Cream (coconut milk) : ImmerWachsen.com

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