Erla’s B (June) – Biscuits and Gravy (Paleo)

Paleo Biscuits

1/2 cup coconut flour
1/4 cup almond flour
1/2 tsp salt (I omitted)
1 tsp baking powder
1 tbsp coconut oil
6 egg whites
a little coconut oil

  1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin or cookie sheet with coconut oil.
  2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the coconut oil and pulse until the coconut oil is incorporated. The coconut oil pieces should be about the size of peas.
  3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
  4. Distribute the batter evenly into the 6 cups of your muffin tin (or onto a cookie sheet, that is how I made them.) It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
  5. Pour your gravy on top, and enjoy.

Paleo Sausage Gravy

16 oz. country style pork sausage (ground)
2 tbsp arrowroot powder
2 tbsp almond flour
1 can coconut milk (shake it up before you open it)
1/4 tsp fennel seeds (I omitted)
1 tsp fresh sage
1/4 tsp cayenne pepper (I omitted)
1/2 tsp pepper (I omitted)
1/4 tsp salt (I omitted)

  1. Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
  2. Turn the heat down to medium. Add the arrowroot and almond flour and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
  3. Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
  4. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits

Golden Brown Biscuits

Sausage in the gravy

Breakfast for Dinner! We could have left off the bacon!!!

Thank you to Paleo Comfort Foods for the recipe!

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Erla’s A – Apricot Brownies (May)


  • 1 cup coconut cream concentrate
  • 3 eggs
  • 1/2 cup raw organic honey
  • 1/2 cup fresh apricots, diced
  • 1/4 cup organic cocoa powder
  • 1 tbsp cinnamon
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  • Preheat oven to 325 degrees
  • Place all ingredients, except apricots in mixing bowl
  • Use hand mixer to form batter
  • Once mixed well, fold in apricots
  • Pour batter into a greased 8×8 baking dish
  • Bake for 30-35 minutes
  • Let cool, cut and enjoy!

Thanks to for the great recipe.

Photos in a few!

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Passion Fruit Gin and Tonic

Neve >> A is for aperitif


Passion fruit gin and tonic

Many times I’ve found myself staring into the kitchen cupboard wondering what I could make for dinner with the odd bits that have been ignored for the better part of a year such as a tin of chopped tomatoes, brown rice and chicken broth.  Recently I found myself in a similar situation, this time standing in the kitchen contemplating the booze on the counter (not ignored, ever), when a question crept into my mind and found its way across my lips. “Do you think passion fruit would be any good in a gin and tonic?”

A quick Google search and this blog post encouraged me to continue on my path of discovery.

Passion fruit

Muddle the lime in your glass. Add gin, tonic and ice. Top with passion fruit. Enjoy!

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Nutella Tart


Nutella Tart

Pastry ready to be filled with deliciousness

Nutella Tart

Nutella & walnuts

Nutella Tart

Nutella meringue swirl


I’ve searched high and low and I can’t find the recipe now. Blurgh.

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2012 A New Year and a New Challenge!

2011 was a bit tough for us in the baking department……we really need to get back on the ball and get back into the kitchen!  The next challenge will bring us into mid-2014, if I am doing my math correctly…..mind you, that is not my strongest subject (laugh all you want, sisters!!!)

We are going to bake/create/invent with the alphabet!  It makes sense right, our name is A-B-C! Each month is a different letter starting with A and ending with Z. Each sister can use their own discretion with what they make.  Some will bake, some will make beverages and others may not make it into the kitchen at all (RUTH!!!!!!!!!!!!!!!!).  Our goal this year is to get her back to the blog, even if we have to post for her!

The challenge begins in May.  Learn your alphabet, find your recipes and get started!

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Three Chocolates Mousse Cake


I’m not so good with things which require a delicate hand and patience. I’m very results driven and sometimes in my rush to the finish line I don’t slow down and pay attention to the process. Such is my relationship with mousse. In my haste to have a bowl of wonderful, chocolately sweetness before me, I rapidly beat the hell out of it until it becomes much too dense to even be recognised as mousse. But it still tastes good!

These little lovelies are supposed to have a layer of dark chocolate mousse topped with a layer of milk chocolate mousse however not only did I over-whip the milk chocolate mousse but I also whipped things in the wrong order leaving me with a bowl of lumpy stuff unfit for serving.

Although my photos don’t do these little cakes justice, they did turn out delicious!

Chocolate Mousse Cake

You can find the original recipe and some much better photos at

Three Chocolate Mousse Cake

The idea for this cake was inspired by Martha Stewart. The recipes are adapted from a Bo Friberg recipe.

Difficulty: Intermediate – this recipe requires some patience and a bit of finesse when assembling.

Cake Base


8, 8 ounce ramekins
Mixer or large bowl and spoon
Muffin cup liners


4 ounces all purpose flour
1 1/2 ounce unsweetened cocoa powder
8 ounces sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/3 cup whole milk
3 ounces unsalted butter, melted
1/4 cup coffee, freshly brewed
1/2 teaspoon vanilla


1. Preheat an oven to 350°F. Line the ramekins with flattened muffin cup liners (or with round cuts of parchment paper. Butter the sides and bottom of the ramekins.

2.Mix the dry ingredients (flour, cocoa powder, sugar, baking soda & powder & salt) together.

3. Add the wet ingredients (milk, butter, coffee, vanilla and eggs) to the dry ingredients and mix until smooth.

4. Evenly pour the batter into the ramekins.

5. Bake for 22 to 26 minutes until a toothpick inserted into the center comes out barely clean. Mine went for 24 minutes.

6. Cool the ramekins on a rack. While the cakes cool, you can prepare the mousse.

Milk Chocolate & Dark Chocolate Mousses


Stand mixer
2 large bowls
Baine marie
8 15×3″ parchment paper rectangles
8 paper clips
Piping bag(s) and piping tip(s)
Icing spatula


3 cups heavy cream
6 egg yolks
4 ounces runny honey
1 teaspoon vanilla
7 ounces milk chocolate
7 ounces dark chocolate


1. Whip the heavy cream until stiff peaks form. Set aside in the refrigerator.

2. Whip the egg yolks until they reach the ribbon stage.

3. Bring the honey just to the boiling point and then immediately pour the hot honey into the egg mixture while whipping the egg yolks at medium speed. Increase the speed to high and whip until the mixture is fluffy and completely cool, about 5 to 10 minutes.

4. Split the yolk and honey mixture in half into two separate bowls.

5. First melt the milk chocolate in a bain marie. Once the milk chocolate is completely melted – careful not to overheat it – mix it into one of the bowls with half of the yolk mixture. Work quickly as the mixture will thicken quickly. Add half of the whipped cream mixture and fold in the cream until the mousse is even. Set the milk chocolate aside in the refrigerator.

6. Repeat step five but with the dark chocolate, creating a second dark chocolate mousse.


1. For assembly, remove each cake from its ramekin. Remove the paper lining and place the cake on a plate.  Wrap the cakes in the parchment paper so it creates a cylinder cup of sorts.

2. Evenly pipe the dark chocolate mousse into the parchment cups on the cake. Shake each plate a bit or use an icing spatula to spread the mousse out evenly if it doesn’t fall into place. Refrigerate a few minutes.

3. Repeat step 2 with the milk chocolate mousse.

4. Refrigerate the assembled cakes in the refrigerator for four hours or until set, making sure to leave the parchment paper cups in place. This will ensure it holds it shape.

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Erla’s October — Avocado Chocolate Pudding

I am pretty sure that I have not already posted this but….if I did, I just can’t help myself!  When you eat Paleo, you need a yummy snack and this just takes the cake (pardon the pun)!!!!

Banana Avocado Chocolate Pudding

Makes 12 servings


6 avocados, ripe and shelled
2 bananas, very ripe
1 cup coconut milk
1/3 cup cocoa powder
1/4 cup (or less) maple syrup or honey
1 teaspoon vanilla
Dash cinnamon


Puree all ingredients in a food processor until smooth and fluffy. Serve immediately or press a piece of plastic wrap onto the top of the pudding and refrigerate.

Thank you to Cousin Jill for telling me about the recipe at first and to The Foodie & The Family Blog for the image (I ate all of mine before the picture was taken!!) and complete recipe!

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