Melon custard

I had this amazing mango custard a while back and I wanted to reproduce it.
Unfortunately I didn’t have any mango at home so I used honeydew melon instead.

2 and 1/4 cups diced melon

1 and 1/2 cups coconut milk

2 tsp agar powder

1-2 packets of stevia (or 2 tsp agave)

3-4 squares of dark chocolate, shaved

1. Blend the melon until it is liquid. Set it aside.

2. Combine the coconut milk and agar powder in a saucepan and bring to a boil on high heat stirring constantly. Reduce heat to medium-low and stir occasionally until the agar has dissolved.

3. Take the milk off the heat and stir in the pureed melon and sweetener.

4. Pour equal parts of the finished mixture into small sized ramekins (this recipe used 4).

5. Sprinkle shaved chocolate over each custard to garnish.

6. Chill in the fridge about 2 hours, or until set.



Ginger psyllium scones

I recently tried out a recipe from Diet, desserts and Dogs, but I added my own twist to it as I didn’t have all the ingredients.
At first I was afraid that they wouldn’t turn out, but they did and you couldn’t even tell they are vegan and gluten free.
What’s also so amazing is that they rise despite the fact that they contain no gluten. Woot!
I topped them with some macadamia butter while they were still hot which gave them a nice creamy taste.
The original recipe can be found here

3/4 cup coconut milk

1/2 tsp apple cider vinegar

2 Tbsp ground flaxseeds

2 Tbsp applesauce

1 packet stevia

1 tsp vanilla extract

2 and 1/2 tsp grated ginger-root

1/4 cup plus 2 Tbsp buckwheat flour

2 Tbsp coconut flour

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp agar agar powder (or xanthan gum)

1/4 tsp salt

8 Tbsp psyllium husks

1. Preheat oven to 375 F.

2. Mix all dry ingredients together.

3. Mix all wet ingredients in a separate bowl.

4. Add wet ingredients to dry and mix until combined.

5. Break dough into smaller balls and place them on a sheet of oiled wax paper. Flatten each ball slightly after placing it on the baking sheet.
I made 12 small scones, but the original recipe made 6 larger ones.

6. Bake for 20 to 25 minutes until scones rise slightly and are deeper brown.
Make sure to rotate them halfway through.