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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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March 30th, 2013 058

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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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Mini Brownie Cuppins

June 13th, 2012 019

These little beauties are a great mini treat that you won’t have to feel too guilty about!  🙂

They’re light, fluffy and a little chewy … not quite as sweet as a ‘traditional’ brownie might be, but there’s just enough sweetness in there to keep the big kids and the little kids happy!  🙂

In a bowl…

  • 1/2c of GF all purpose flour
  • 1/4c of ‘Camino’ dark cocoa powder
  • 1/4c of organic cane sugar
  • 1tbsp of baking powder
  • 1/2tsp of sea salt
  • 1/4c of steamed and mashed yam
  • 1/4c of unsweetened apple sauce
  • 1/4c of ‘So Delicious’ coconut milk
  • 1/4c of melted coconut oil

Mix all of the above ingredients together until combined.

Use the leftover melted coconut oil in the pot and lightly grease the inside of your mini cupcake pan (or use mini cupcake cups).

You should get about eighteen mini brownies with this recipe.

Fill the cups three quarters full and place them in a 350 degree oven for seventeen minutes – give or take one minute.

Cool and enjoy!  🙂

June 13th, 2012 013 - Copy

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Banana Cuppins w/ Toasted Coconut Flakes

January 12th, 2013 020

  • 2c of organic unbleached flour
  • 1/2c of sugar
  • 1/2c of ‘let’s’ unsweetened coconut
  • 1tsp of baking soda
  • 1tsp of baking powder
  • splash of vanilla
  • 4 mashed bananas
  • 2 beaten eggs
  • 3/4c of grapeseed oil
  • a dash of cinnamon, clove, nutmeg, ginger and tumeric

Mix all of the above ingredients together.

Lightly grease your muffin pan and fill each cup three quarters full.  You should get twelve cuppins with this recipe.

Top each one with a generous pinch of ‘Let’s Do…Organic’ coconut flakes.  YUM!

Bake them in a moderate oven (350) for about fifteen minutes.


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