Coconut caramel

I don’t eat sugar because my body can’t metabolize it and it just generally makes me feel like crap. But I let my son have some from time to time, but then I want it to be the good kind, or as good as it possibly can be though it still is sugar and should be enjoyed in moderation.

I wanted to try to make caramel, but with no diary and with coconut sugar instead of ordinary sugar. White sugar is refined and stripped for all possible nutrients and has also gone through the process of getting bleached. Cane sugar is a better option becouse it is closer to it’s natural shape and still contain some trace minerals, at the downside it still raises the bloodsugar a lot. Coconut sugar though is even better becouse it has lower glycemic index, also has more antioxidants and inulin, which can help slow glucose absorption. Instead of normal syrup I switched this with maple syrup. Maple syrup actually contains antimicrobial properties, more nutrients and antioxidants. As well as oligosaccharides, polysaccharides, organic acids, amino acids, vitamins and minerals. It also contains zinc and manganese. Now I don’t think all the properties remain after 30 min of boiling, but it is still SO much better than normal syrup.

What you need

3 dl coconut milk

2 dl coconut sugar

1 dl maple syrup

100 g vegan butter (no additives)

1 spoon of vanilla syrup

1. Add everything to a pot, mix it and let it start to boil on medium heat.

2. Turn down the heat to a little below medium. Stir often and let it boil down for atleast 30 min

3. Do the dropper test, add a little caramel to a cold glass of water. If you can shape it to a ball it’s done. If not keep on boiling and stirring.

4. Add to cool shapes or just in a square shape that is covered with baking paper.

5. Let it chill in the fridge until hard.

6. Cut in squares or remove from mold. Wrap them in pieces of baking paper, and save in the fridge or freezer for whenever ❣

Enjoy your clean vegan candy guilt free ❀ or wrap and give away as Christmas gifts πŸŽ…

Red lentil waffles

So waffel day was the other day, inspired of that I felt like having breakfast-waffles. No grains and gluten, no egg and no sugar. This are also totally vegan.

Thx to my grass allergy using chickpea-flour is out of the question. But I figured red lentils kind of works in the same way. Truly it does, I just have not seen it made into a flour yet. Did you know that lentils are generally low in anti-nutrients? That just mean you don’t have to soak them as long as you do with beans and peas. 8 hours should do it. It is a great source of manganese, folate, copper, iron, protein and fiber. They are low in carbs, 20 grams pr 100 grams of cooked lentils. So even on a Keto diet you can easily get away with hooking up with some delish cooked lentils.

What you need for 8 waffles

  • 200 g of dried organic red lentils
  • 1 cup of water
  • 0,5 teaspoon cardamom
  • 0,5 teaspoon ceylon cinnamon
  • 0,3 teaspoon dried ginger
  • 0,5 teaspoon turmeric
  • a pinch of black pepper
  • a pinch of salt

Pre-soak the lentils. I just leave them overnight, then the morning I rinse them in cold water. Then add everything to a mixer and blend. Easypeasy. Fry. Eat. Enjoy ❀

lazy cooking is my favorite kind of cooking ❀