It is a wintery Sunday morning. There are predictions for snow. My Daughter has been running around packing for a holiday we are taking in a weeks time, my Son has been playing with his shapes. Earlier we all sat around the table with my Mum and Husband and dug through my memories box, from there we hunted out the childhood photo albums. It has been a fine way to start my day. The pace is slow, the company is grand, the tea is warm.
My Husband, who has had a rough and stressful time of late has spent the weekend catching up with an old mate. Someone we have both known for years who travelled over to spend a night or two with us. It is exactly what he needed.
As we all hang out in my dining room, my husband is pottering around, cleaning up and making jokes. Our friend is telling us tales of those back home, my Mum’s helping to get the envelopes sorted for our Monday morning book dispatch, my kids are laughing in the background and I am feeling blessed! These are the weekends I love! There are many things I could be doing, but sitting here, drinking tea and soaking it all up sounds better than anything else that swims through my mind.
Lemon and Passionfruit Pudding
2 tablespoons coconut oil
4 tablespoons maple syrup
2 eggs
zest and juice of 1 large lemon
2 passionfruit (pulp only, can use more if you like)
1/2 cup coconut cream
1/4 cup coconut flour
1/2 teaspoon concentrated natural vanilla extract
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit
Beat the coconut oil and maple syrup until smooth and well combined. Add the eggs and coconut cream, gently beat to combine, add the flour, lemon juice, zest and vanilla. Stir in the passionfruit pulp and spoon the mixture into your ramekins.
I use three small ramekins. I use an old, cheap, hand held electric mixer that I have had since the day I left my parents house.
Bake for 30 minutes. Don’t they smell divine?! Allow to cool slightly. Eat and enjoy.
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