Here's another grain-free sweetener-free dessert that you can whip up in literally minutes. I typically have all of the ingredients that go into it on hand so it’s dead easy to make on the spur of the moment.
I always recommend teaming fruit with quality saturated fats to: (a) slow down the release of the fruit sugars to avoid insulin spikes and crashes; and (b) liberate the fat soluble vitamins and minerals in the fruit so that they can be better absorbed.
Many cultures world wide traditionally team fruit with saturated animal fat and/or protein. For example, the English serve strawberries with cream, the Italians serve rockmelon with procuitto, and the Cypriots serve watermelon with Halumi cheese (what I grew up on) etc etc. These couplings did not happen by chance or simply because they taste good together. They are the result of culinary wisdom passed down generation after generation.
So I am often thinking of different saturated fats to serve with fruit. Cheese is quick and easy but for something different and a little more decadent I came up with this concoction.
2 tablespoons coconut cream (I like the Ayam brand as there is no added guar gum which is found in the organic brands. For more information on guar gum see note below) 2 tablespoons thick mud cream (eg Ivyhome brand) 1 tablespoon home made gelatinous beef stock (yes I try to squeeze this super food into everything whenever I can get away with it!) 2 teaspoons raw cacao powder 1 teaspoon cinnamon powder ½ teaspoon vanilla bean powder 1 tablespoon maple syrup (optional)
Blend all ingredients together with hand held blender. That's it. Done. As my 4 year old says "easy peasey, japanesey, lemon squeezy!).
Serve with fruit or eat as is for a decadent dessert. Dust with extra cinnamon powder if desired.
I make this recipe without the maple syrup if I serve it with fruit which is sweet enough especially for young children. If eating the whipped cream by itself you might want to add the maple syrup (or some other natural sweeter such as raw honey).
The addition of beef gelatin adds a thick mousse-like texture to the cream (as well as loads of nutrients). I promise that you wont taste the beef at all. You could omit this if you don’t have beef stock on hand. If your cream mixture is too thick then simply thin with 1 tablespoon of whole milk. If using pouring (runny) cream then you wont need to add milk as it will be thin enough.
Note on Guar Gum: guar gum is found in many canned organic coconut cream and coconut milk products. Guar gum is primarily the endosperm of guar beans. Beans (and legumes) have a variety of compounds in them that make them difficult to digest, especially for people with digestive problems (source: www.chriskresser.com). There are literally only a couple of canned products that I buy and canned Ayam coconut cream is one of them.