A little experimentation with tastes for the Bank Holiday Weekend. 25 October 2015

So I have a plan this week – because I am off for the mid-term I aim to post a new recipe most days and let you know how they work out.

We were due to go away to Galway for a few days. We decided we would be better occupied sorting our lives out at home and just relaxing a little. Our three younger family members were devastated. No cooked breakfast in a hotel? That was the dilemma for them. They love relaxing here but they love hotel food more! So as a compromise I agreed to cook a hotel feed for them. We had sausages, white pudding and beans – or should I say they did. White pudding, though lovely, has a high quantity of wheat so that is a no no.

They also wanted crumpets. Now I am known in my family for my crumpets – they are pretty glorious though I say so myself – in fact when Paddy and I married first we had them most Sunday mornings – made with eggs, sugar, almond essence, flour and milk – they are thick, coated in Stork margarine so that the edges get salty, and divine with chocolate spread on. Obviously not a banting recipe!

So the challenge was to find a recipe that would create the illusion of the aforementioned crumpet but still taste good.

I searched on ours and your behalf and found a recipe on a very interesting little page called Nourishing Days – here’s the link – http://www.nourishingdays.com – sometimes this journey brings me to most unexpected places! The comments on the recipe did not give me cause for great hope but I searched for an hour and I could hear the hungry troops stirring above me so I dived in.

Here is the recipe:

  • 4 eggs, room temperature
  • 1 cup coconut milk or 3/4 cup cream + 1/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of xylitol
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • coconut oil for frying or butter

First off –  I had no coconut milk so I just used coconut cream – I didn’t exactly measure but used almost all of the carton –


Here are other ingredients I used – I get the vanilla extract in SuperValu or Dunnes Stores and the coconut flour from the local health food shop. Eggs can be any sort.



The recipe says to beat up the eggs first and then add the rest of the wet ingredients – I didn’t read that so I just threw all the wet ingredients in together and beat it madly until it looked slightly frothy.

I then mixed the coconut flour with the xylitol – I just threw in  what looked like a spoon of it or so and then added a bit of baking powder. I threw all of that into the wet mix and beat it gently to mix.


I let it sit for ten minutes but it really looked quite runny. I heated my pan with some butter in – I went to 4.5 on an induction hob – mid height – the result was terrible – pan too tepid and batter too runny –


so the dog got that mix – better check that coconut is okay for the poor fellow!

I then debated – either throw it out and forget about them or try to thicken the batter – which I did – I added about twice this amount of coconut flour –


and stirred to get this consistency –


if you bake it looks a bit like a slightly grainy muffin mix – quite thick. Then I went again using coconut oil this time for the pan – I set the temperature to 6 and then turned it down once they started to sizzle – here is how they looked when they started out –


which then became this


and finally these


They were really lovely. They had quite a coconutty flavour and tasted a little grainy, but my husband was quite happy to polish them off smothered in butter.

Having devoured a fry my children then decided to try them out. They adore the other ones. My middle child, an avid chef herself, took on the cooking of them and produced some tiny ones which the other two polished off with some honey – we didn’t have the honey because it’s very sweet. They really liked them which is great because the further into this journey we go the less I want them eating excessive processed sugar and wheat products – I will be happy to make these for them again.

The verdict:

The family really liked these – they would be beautiful with some whipped cream mixed with mascarpone and fresh or cooked berries as a decadent dessert. This quantity made enough for us all with batter left over.

Personally – they were just a bit too sweet for me – I could really taste the xylitol – and I used very little.

Result! I’ve lost my love for sugary foods! That and 22 pounds! And my husband has lost 25 – he’s nearly at his target – I’ve a while to go yet!

Next recipe is for banting lasagne. Have a great day!

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