Happy New Year! This is a flognarde I made for New Year’s with plums. The nickname “plum flo” quickly caught on. It’s the same recipe that I posted on New Year’s, only with plums this time instead of apples, currants, and blackberries. The taste reminded me of plum dumplings.
My Mum styled the shot for me and I photographed it. We spent so much time trying to get the angle right that we made ourselves hungry and eventually I had to throw the towel in. I meant to post it sooner, though I only just got the photos off my camera today.
We’ll be back to our regular postings soon. Stay tuned!
This custard is only made with egg yolks, honey, and coconut milk. Once the custard has cooked, coconut oil is whisked in and vanilla extract is added to flavour it. In total you only need five ingredients to make it. It’s also naturally dairy-free.
It’s a family favourite I’ve been making a lot lately. I shared it once before here, as a video, but I think it’s time to feature it again. We usually eat it with fresh, sliced strawberries (we have it with other fruit sometimes such as raspberries, sliced, ripe pear, or ripe banana). I’ve found it to be quite versatile for a variety of uses as well such as this frozen custard/yogurt style dessert.
April’s theme for Go Ahead Honey, It’s Gluten-Free! (a blogging event created by Naomi Devlin of Straight Into Bed Cakefree and Dried) was about food inspired by your favourite children’s book and we had an excellent turn out of inspired and delightful recipes.
This was such a fun theme that I’d love to do it again. While there were some books and stories I was familiar with, there were a couple that I wasn’t – or hadn’t heard of before at all! Plus, it was an exciting way to learn about different cultures and a great way to get kids involved in the kitchen (more than a couple of those who participated are parents of young children).