Phew, so I've fiiiinally put a new template in.
Wow, it's like drawing blood, it takes me ages to find something that suits me, I don't go for bright ones, except on other people's blogs haha, I don't really want graphics, I want two columns, one of them being wider than average, I want a white background for posting, I want decent size headings on my sidebar and I 'spose I'm just extra fussy.
No kidding, right?
This one's not perfect, the text is a bit light but overall it does not offend me, which is the main thing.
We'll see how it goes.
Aaaanyway, gotta share a recipe.
What is copha/kremelta?
According to Wiki', it's a form of vegetable fat shortening made from hydrogenated coconut oil.
And, it contains soy.
Both big no nos when it comes to me cooking for my family.
(The hydrogenated part of the coconut oil is what's bad, coconut oil itself is lovely stuff)
(The hydrogenated part of the coconut oil is what's bad, coconut oil itself is lovely stuff)
So I did some tweaking and here is my version.
Chocolate crackles, done my way.
4 cups of wholewheat puffed rice
(just plain, puffed, wholewheat rice. Found this in my regular grocery store in the health food aisle)
3/4 cup of icing sugar
(this was cut down from 1 cup, next time I'll try 2/3 cup and use fine ground rapadura)
1 cup of desiccated coconut
5 tablespoons of good quality cocoa powder
250 grams of coconut oil, melted
(I like using coconut oil, you can read about coconut oil on the Weston A. Price foundation site)
Method
Mix all ingredients together and spoon into paper cupcake cases.
Refrigerate till hard.
Store in the fridge or freezer.
And oh my, they are GOOD!
Next time I'll spoon them into my silicone cupcake molds, which I can never get cupcakes out of but these little guys pop out of their papers once they're refrigerated, so I'll save the paper and dump them straight in a box from the silicone molds instead.
Wholegrain puffed rice gives this treat just a little more nutrition than usual, it's a couple of steps closer to a whole food than rice bubbles, that's for sure.
And one more tip, be careful adding extra rice if your mixture appears too 'wet'. I've made this twice now and the 'wetter' mix I had the first time gives a much more melt-in-the-mouth experience, such as that of traditional chocolate crackles.
The second batch I made drier and it's more chewy and also more prone to falling apart, which the first batch did not.
Enjoy!
Ok, wanna see my recipe for coconut oil chocolate? Just as yummy as these chocolate crackles but grain free, great if you're paleo, or primal.
There is a link to it it my side bar or you can find it here: Coconut oil chocolate.
