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Coconut Cream Icing

March 30th, 2013 061

I wanted to share this with y’all because it is sooo good and it’s a great alternative to icing sugar icing.

All you need… a can of full fat coconut milk and a bit of agave or maple syrup!

Give your can of coconut milk a gentle shake… you want to hear nothing, no movement whatsoever.

If it does sound a bit giggly in there, toss it in the fridge for an hour or so.

Open your can and scoop out the solid stuff, which will be on the top… liquid will be on the bottom and we don’t want to use that for this recipe… save it and throw it into a soup or a smoothie.  Just a thought.

Whisk the coconut cream and drizzle in a little sweetener… keep whisking until smooth and creamy.

Place the ‘icing’ into the fridge for a while to firm up and then it’s good to dollop!

A little goes a long way and with one can we covered twenty four cuppins!  🙂

Have a great day, y’all!

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Carrot Ginger Cuppins

March 28th, 2013 004

Of course there had to be carrot cuppins for Easter weekend!

We haven’t quite got around to the icing bit yet, but check our Facebook page on Saturday to see what we come up with… we’re thinking something that contains no icing sugar!  🙂

  • 1/5c of spelt flour (for a gf option use all purpose gf flour – bob’s redmill works well)
  • 1c of coconut sugar
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1tbsp of chia seeds
  • 1tsp of cinnamon
  • 1tsp or less of turmeric (because it’s good for you… and we put it in everything)
  • 1tsp (heaping) of freshly grated ginger
  • 1tbsp of chia seeds
  • 1 large carrot, grated (worked out to about one cup)
  • 1tbsp of apple cider vinegar
  • 1/4c of olive oil
  • a pinch of salt
  • 1c, less two tablespoons, of water

Mix all of the above together in a bowl.

Fill your cuppin liners two quarters full and pop them into a moderate (350) oven.

We manage to get ten regular sized cuppins and sixteen mini sized cuppins.

Bake the regular size for about fifteen minutes and the minis for about twelve.

Remove and let cool completely before attempting to ice them.  🙂

We hope you all have a peaceful long weekend.

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Easter Cookies

March 27th, 2013 058 - Copy

Easter cookies!

What you’ll need…

  • 1/2c of ‘earth balance’ coconut ‘butter’
  • 3/4c of coconut sugar
  • 2c of spelt flour or organic unbleached flour… for a GF option, use Bob’s all-purpose GF flour
  • 1tsp of baking powder
  • a splash of good vanilla
  • 1/4c of  ‘So Delicious’ coconut milk

In your KitchenAid or with a hand blender, cream your coconut ‘butter’.

Add in the sugar and keep beating until combined.

Add in your vanilla, baking powder and then slowing add the flour.

Once all of that is somewhat combined, gradually add in your coconut milk.

Get your hands in there and squish it all about.

Form into a round, flat disc and place in the fridge for a couple of hours… or leave it overnight.

You could also make ahead and place it in the freezer for later use.

Roll out your dough on a lightly floured surface with a good rolling pin… also floured.

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(note: this picture of the dough is from our vegan valentine cookie post)

Use the cookie cutter of your choice… bunnies would be so cute!  (email us at with a picture for us to share!)

Place them on a parchment lined cookie sheet and bake them in a moderate oven (350) for about ten to twelve minutes.

Cool completely before decorating.  If they’re warm the icing won’t act as a ‘glue’ for your decorations of choice.

Use confectioner’s sugar with just a bit of water for your icing… we coloured the above cookie’s icing by placing a piece of a beet in the icing and stirring it around for a minute.

Great homemade gift for the special little people in your life!


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