It's
fun to try new foods, especially when you're getting into different
uses for a healthy and satisfying ingredient. To help clarify options when avoiding food "aggravators" when necessary while using a Total Body Analysis remedy, I blogged about wheat and flour alternatives.
I highlighted coconut flour as being excellent in baked goods without
the potential consequences of gluten and as having healthy fat as its
energy source. I regularly enjoy "good" fats, not only because they
diversify my diet so that I'm not relying too much on grains and other
carbohydrates all day, but also because they taste awesome, keep me
feeling full (I have a mind that's constantly looking for an excuse to
eat again), and are fun. Fun, like dark chocolate topped with goat
cheese for breakfast fun. And as with most forms of "fun," sometimes I
just don't know when to draw the line.
I was hungry after the kids went to bed last night and wanted
something simple and guilt-free. So I made a "baby cereal" out of plain
coconut flour, water, and cinnamon. With enough water, it went down
like Gerber rice and filled me up 'til morning...noon...afternoon.
Something had gone wrong in the digestion-elimination process. Nothing
was moving out and wicked, painful gas bubbles erupted up my back and
through my chest like in an unburped baby. I then decided to research
eating uncooked coconut flour (when I'd eaten the "cereal" I had no idea
if it was digestible in that form or even safe to eat), and I found
that coco flo is used "raw" to thicken smoothies and puddings. One or
two tablespoons are usually mixed in to create a more viscous
concoction, but I straight up ate about 1/3 cup of flour. So, as I sit
waiting for some sign of eliminatory life in my gut (mercifully, the gas
bubbles have ceased), I can only fantasize that the umpteen grams of
insoluble fiber I so cavalierly consumed are slowly sweeping out all the
rotting remnants of high school chicken finger subs and raw cookie
dough from my intestinal tract.
On that note, I will not provide you with a recipe for coconut
flour, but rather one using another favorite form of plant-derived fat:
Coconut cream. No one in my house had the opportunity to overindulge
in this creation since I had (a little selfishly) rationed it out for
the kids and myself (breakfast and snack!) and left the rest for my
husband. I didn't expect Mike to more than tolerate the cheesecake
because of his picky nature, but I will quote him here: "That
cheesecake was awesome. Incredible, Mojo."
"Awesome & Incredible" No Bake Cheesecake
(grain and gluten free)
Recipe by Maureen Hann
For the crust:
2 1/4 cups almond meal
2 1/4 cups almond meal
1/2 cup sugar (or ground sucanat or honey)
1/2 teaspoon salt
6 tablespoons melted coconut oil or butter
Pulse dry ingredients in food processor until combined. Add oil and pulse until well mixed.
Press mixture into a 9-inch tart or springform pan. Chill or freeze until set.
1/2 teaspoon salt
6 tablespoons melted coconut oil or butter
Pulse dry ingredients in food processor until combined. Add oil and pulse until well mixed.
Press mixture into a 9-inch tart or springform pan. Chill or freeze until set.
For the filling:
8 oz. cultured organic cream cheese, room temperature
1/2 cup honey (raw, if you have it)
1 teaspoon vanilla
1 cup coconut cream
(Refrigerate a can of full fat coconut milk to separate cream
from water. Flip can over and remove bottom. Pour off water and
reserve for another use. What you have left is the coconut cream.)
Beat cream cheese, honey and vanilla. Set aside. In a separate
bowl, whip cold coconut cream until light and whipped cream-y. Fold
coconut cream into cream cheese mixture. Pour filling into crust and
refrigerate at least three hours. Done!