so. almost a year. quite a long time, by any standards.
why did i not write? dunno. the usual: first i was too sore, and then i was too busy. i'm still both of those things but somehow, i can't quite let it go completely.
so why start again? it's not that i think the world is desperately waiting for my next pronouncement on how to cook pork belly or fry a fish fillet. it's more that i keep cooking nice things and then forgetting them. so i guess i'd like to start for the same reason i wrote in the first place: to have a record of what i've been cooking.
and maybe also partly because i want to remind myself that life isn't work and that i enjoy spending time in the kitchen - i was going to say as much as but i may in fact mean more - what i do at work. i am not sure i could forgo the intellectual thrill of what i do to get paid but i would also be loathe to give up spending time making chicken soup or chopping onions.
i've never been entirely sure why the repetition and mindlessness of many of the kitchen tasks don't bore the life out of me. let's face it - there's a lot of boring stuff involved in producing a meal. but for some reason, it just doesn't. perhaps if i had to cook for five or ten, time spent with a knife in hand would lose its thrill. but for now, i can't think of many things i enjoy doing more.
but to the recipe. i may not have written for a year but some things never change - i stole this from elana's pantry, the blog for all things cakey and not really very paleo. i have, as usual, changed it by taking out all the sweetening. you don't really need it - coconut really is quite sweet on its own.
it's a strange little snack, this. the texture is both heavy and creamy somehow, and when it's been in a fridge it tastes almost ice-creamy. it's a good one for days when you feel like eating something other than meat and veg.
1 cup coconut milk
1 1/2 cups dessicated coconut
1/2 cup of ground almonds - but i find you need a bit more
1 tbs of coconut flour
1/3 cup of coconut oil
1 tbs vanilla extract
1/4 tsp sea salt
honey if you want
preheat the oven to 180C. grease and line either a pyrex dish or a cake tin - i use a square 8inx8in with a removable bottom but you don't really need it as it comes out clean.
chuck everything in a food processor and pulse until evenly combined. transfer to your dish and bake in the oven for around 30 minutes. i test it by sticking a skewer in to see if it comes out clean. that's it. you can spread it with dark chocolate or something at this point, or leave as is. cut into squares when cool and keep in the fridge. also freezes pretty well - i like to keep an emergency stash in the freezer for mornings when there is no breakfast to be had.