scatterpig

fig., originally uploaded by suttonhoo.

Such beautiful colours in this photo, I love the combination.

The title says it all, I follow FakeAPStyle on twitter and it’s always good for a chuckle, I’ll definitely be checking out this book at some stage :)

This is a delicious and easy dish I’ve made for breakfast three or four times in the past fortnight, I really enjoy it!

The first time I made it as per the recipe I found on a website John pointed out to me, everyday paleo, and then I started mixing it up a little bit.

I stopped using orange juice, it doesn’t taste as syrupy sweet and you get the lovely flavors of the coconut and berries through much more. I’ve also tried increasing the proportion of coconut and almonds, and using a berry mixture that includes strawberries and blackberries, yum!

I would definitely recommend this.

Breakfast Berries
1 3/4 cups frozen organic blueberries, or a mix of berries, blueberries with strawberries, raspberries and blackberries is really nice
1/2 cup unsweetened finely shredded coconut
1/2 cup chopped almonds

Place the berries in an oven proof dish with the the coconut and almonds scattered over the top evenly, bake to your preference in a moderate oven.

I know I had other things on my mind while ripping back and starting over the waistband of my Justina Skirt, but don’t you think that at some stage I would have noticed one side of the skirt was backwards? Yes? Well I didn’t :)

I ‘finished’ the skirt over the weekend, sewing on the buttons I bought on Saturday especially for it, weaving in all ends and then triumphantly put it on and swished about… when I noticed something was off I even considered just leaving it, until of course I realised it was only one side. Sigh. I’ve pulled apart the seams already and will rip back the waistband tonight.

One huge baking fail, but also one success!

We’re trialling a grain, gluten and sugar free diet at the moment, and while it really doesn’t make a huge difference to the way we normally eat, baking is an issue.

I’ve used almond meal before, substituted (or attempted) honey and agave for sugar in baking, but I’ve never searched for such restrictive recipes before and so far I’m really surprised and pleased with what I’ve found.

My very first effort was meant to be a Coconut Flour Orange Cake with Coconut Oil Frosting… fail! Follow the link to see what the cake should have looked like :) I put it in a too large pan, overcooked and burnt the bottom, and then improvised (3rd fail). I sliced off  the bottom and sides of the cake and decided to turn it into a layer cake by sandwiching the icing. Great idea, right? Not so much. The cake was still warm and coconut oil liquifies really quickly :) I captured this photo just as the icing was bubbling out the side, I had to laugh.

Making the icing was very cool and a lot of fun, I’ll definitely use this technique with coconut oil again.

My success was a Flourless Chocolate Banana Honey Walnut Cake, it was so very rich and very delicious! Next time I make this I’ll cut the honey in half so that John can eat it as well because it was a bit too sweet for him to enjoy it very much.

I’ll download and share the photos of a second chocolate cake I made this past weekend that used a combination of coconut flour and almond meal. I overcooked this one as well but it was still nice :) this is going to be a steep learning curve.

I also have to share an annoying knitting mistake (Justina Skirt) that I’ll download the photos of soon, I’ve already started fixing it and I’m struggling with that urge to just cast on something new.