Blueberries and Cream Paleo Popsicles {Three Ingredients}

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When you live in a region of the country that is poorly prepared for century mark temperatures, folks do everything they can to keep cool.  Kiddie pools, sprinklers, poorly equipped window AC units, movie theaters, cold foggy days on the coast, and lazy days spent on the banks of a lazy mountain river are just a few ways we choose to beat the heat here in the Pacific Northwest.

But few things bring immediate relief like a good old fashioned popsicle.

The other morning after breakfast, I pulled out my final popsicle to photograph it.  I had  previously devoured the rest during naptimes earlier in the week. Because I’m an adult and like to enjoy a treat without sharing.  But on this particular day, I made the monumental mistake in trying to get the picture while my son was awake.

As we started to swelter in the 100 degree weather in our south-facing second story home as our straining AC unit worked hard to keep up, I removed the final popsicle from the freezer. I stopped for a moment and let the frozen air fall over my face and shoulders, reveling that something could still be cold in this heat. I pulled out my camera and began searching for the right light to capture the cold, creamy, fruity essence of this frozen treat.

Enter E.

He wasn’t having it.

He didn’t care that mom needed to use the popsicle for work.

He didn’t care that it was the last one.

He didn’t care that I needed to take a really beautiful picture to share with you.

He. Didn’t. Care.

There was no stopping my tiny monster.  I turned on Jimmy Fallon.  I tried to distract him with his favorite snack. I pulled out the Tegu blocks, crayons, and even tried to give him my old phone to distract him. Nothing worked.

So, I went with it.

My first attempt to take a picture.
My first attempt to take a picture.
Pop2
I tried to dodge him. He would not relent. “Me? This? Mama?”
Okay. You. This. Mama gives up.
Okay. You. This. Mama gives up.
Pop4
Contemplating before annihilating.
The first taste.
The first taste.
No way will I be able to get that back from my toddler's death-like grip.
No way will I be able to get that back from my toddler’s death-like grip. This face is telling me not to even think about taking a bite.
Might as well keep him contained if he's really going to eat my post.
Might as well keep him contained if he’s really going to eat my post.

Here’s the recipe, even though the I don’t have Pinterest-worthy pictures to show for the effort.  I hope you enjoy these as much as we did!

Ingredients:

  • 1 can full fat coconut milk
  • 1/2 cup pureed blueberries
  • 1/4 cup whole blueberries
  • 1 Tbsp raw honey

Directions:

  1. Mix coconut milk, honey, and puree.
  2. Pour mixture into popsicle molds.
  3. Drop a few whole blueberries into the molds, and then insert popsicle stick.
  4. Freeze until solid (2-3 hours), and enjoy!

You won’t be sad you ate this.  I promise.  And with very little sugar, these are ideal for low-sugar, refreshing summer treats.

Make your summer pop!
Carrie

Boston Cream Pie {Grain Free, Low Glycemic}

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A few years ago, I went to Boston for the very first time.

Well, that’s not entirely true. The first-first time I went to Boston, I was 20 years old and drove a 15 passenger van with a U-Haul trailer through downtown during a baseball game.

It was harrowing.

I was running on four fitful hours of up-right van sleep, and had about zero experience with big city traffic.  Did I mention that the van was full of a bunch of kids my age?  Because it was.  Who thought that was a good idea?  And WHO put me in the driver’s seat and deemed me qualified to navigate through downtown Boston during a Red Sox game while transporting 14 other human lives?  Holy moly, sometimes I’m amazed that I’m alive and haven’t killed anyone.  Anyway, I don’t really count that trip since we didn’t actually stop in the city and I spent most of my time there in a cursing, white-knuckled terror trying my hardest not to explode the world.

So, the second-first time I went to Boston I was about 10 years older, well-rested, traveling solo, and intent on eating  Boston Cream Pie at Bread & Chocolate Bakery.  My delightful New England-y friends, Gwyn and Becky, promised to show me the best Boston had to offer.  Unsurprisingly, we got distracted by other food, namely fresh lobster rolls and a cannoli taste-off between Mike’s and Modern.  (Mike’s won.)  I never got my Boston Cream Pie, but that’s okay.  People make me happy, happier than food.  Most of the time.  And I was also in a sugar-induced coma from the 5 cannoli I ate, so I wouldn’t have enjoyed it anyway.  Much.

I still get a craving for it, though.  It’s also my husband’s very favorite dessert of all time. In fact, while I was gone in Boston, he ate almost an entire Boston Cream Pie by himself over the course of three days.  Because apparently, his sad, missing-me feelings tasted like cake and cream and chocolate.

I’ve adapted the dish for easy-making and consumption.  Dangerous, I know.  Spongy vanilla cake atop a creamy layer of sweet cream cheese, swimming in rich, dark chocolate.  Who needs Boston?  Or a complicated layered dessert?  Or a 15 passenger van?

BOSTONCreamCake

Ingredients for cake:

  • 1/2 cup coconut flour, sifted
  • 1  cup coconut palm sugar or erythritol, divided (I prefer to powder mine in a coffee grinder first for easier break down while baking)
  • 1/2 cup butter or coconut oil, melted
  • 8 eggs
  • 1 package cream cheese, room temperature
  • 1 vanilla bean, scraped (Take a knife tip and split the bean open. Using the dull side of the blade, scrape.)
  • 1 Tbsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 tsp baking powder
  • 40 drops Vanilla Stevia liquid, or 1/2 cup coconut sugar or erythritol
  • pinch of sea salt

Directions for cake:

  1. In a mixing bowl, combine flour, 1/2 cup erythritol, and baking powder and blend.
  2. Stir together 6 eggs, stevia, vanilla bean, butter, apple cider vinegar, and add to dry ingredients with an electric mixer.
  3. Spread batter into a greased 8×8 glass baking dish.
  4. Cream the remaining 2 eggs, cream cheese, 1/2 cup erythritol, vanilla extract and 20 drops stevia in a bowl.
  5. Pour mixture on top of batter.
  6. Bake at 350 degrees for 40 minutes.
  7. Remove from oven and allow to cool for 20 minutes.

Chocolate Sauce:
Take 2.5 ounces of super-dark chocolate (80% or more), and melt with 2 Tbsp of butter or coconut oil over your make-shift double boiler.  Sweeten with stevia to taste, and add a Tbsp of heavy cream if you want a more liquid consistency.

Assembly:
Cut pieces of the cake and turn upside down so the cream cheese layer is on the bottom.  Drizzle the chocolate sauce over the top and serve slightly warm.

I never promised that this was low calorie or even healthy.  But in reasonable quantities, it will soothe your cravings and give you something really tasty.

Go Sox!
Carrie