Superfood Salad + A Simple Vinaigrette

 
Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child

If you follow my Instagram stories, you might remember I was juicing a few weeks before I went to Hawaii.  I came up with this salad one night when I was desperate for something to consume that wasn't liquid but was still completely nourishing.  I was also watching The Mind of A Chef so I was compelled to get in the kitchen and come up with something that was a little out of the ordinary, for me at least.

I think I've made this salad about 5 more times since then.  It's my new fave, for sure.  I made a version of it when my family got back from Hawaii and everyone devoured it!  Even my little sister and she's not big into salad, although it's growing on her.  I think we were all also just craving fresh produce because we played it safe and didn't eat much produce in Hawaii.  Did you know there's a terrible epidemic affecting their local produce that attacks your nervous system if you get it and there's no cure?  Scary! So as much as it killed me that I couldn't have a local Hawaiian pineapple, I decided it wasn't worth having a permanent brain disease over!  Some of the locals there assured us it's rare and not to worry too much about it as long as you wash your product well, but we decided not to take any chances.  I'm so happy to be eating produce again, though because fruits and veggies ARE LIFE!

So, back to this salad.  The combination of things makes it feel hearty and filling but also light and refreshing. Normally, I add a little honey or some other kind of sweetener to a vinaigrette to balance the flavors, but in an effort to go easy on the sugar while I was juicing, I decided to skip it.  And I kinda love the punchy tanginess of it with all the hearty greens anyway!  This would be a perfect salad to take for lunch or even to just make a big bowl of and keep in the fridge for a random snack or lazy dinners throughout the week.


Herby Superfood Salad + A Simple Vinaigrette 

serves about 4

1 head kale, finely shredded (any variety you like)
1 head romaine, finely shredded
2 large handfuls baby mixed greens, finely chopped (whatever sort you'd like)
2 T hemp hearts
1/4 c chives, finely chopped
1/4 c dried mulberries (golden raisins or dried cranberries would be great, too)
2 avocados, thinly sliced
4 boiled eggs, quartered
4 radishes, thinly sliced

vinaigrette  
1/3 c olive oil
1/3 c raw apple cider vinegar
1 T dijon mustard
1 T whole grain mustard
1 t herbes de Provence  (or a mixture of dried thyme, rosemary, tarragon, and lavender)
salt and pepper, to taste 

make the vinaigrette
Whisk together the vinegar, mustards, herbs, salt, and pepper.  While continuing to whisk, slowly drizzle in the olive oil and continue to whisk until the vinaigrette comes together and is fully emulsified.   

assemble the salad
Toss together the kale, romaine, and greens.  Sprinkle over the hemp hearts, mulberries, and hemp hearts. Arrange the radishes, eggs, and avocados on top.  To serve, toss a big ole serving with as much vinaigrette as you'd like and devour.

Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child
Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child

The Superfoods 

AVOCADO
full of healthy fats, fiber, and 20 vitamins and minerals, helps to regulate blood sugar

MULBERRIES
full of antioxidants, helps to balance blood sugar, and good source of vitamin C and iron

HEMP SEEDS
high in omega-6 fatty acids, help to balance hormones, good source of fiber

EGGS
full of omega-3 fatty acids and great source of protein

KALE
high in iron, full of vitamins, anti-inflammatory properties, high in fiber, helps detox liver

ROMAINE
good source of vitamin A, rich in B vitamins including Folate, which boosts heart health

APPLE CIDER VINEGAR
helps balance body's pH, aids in digestion, promotes weight loss

OLIVE OIL
heart-healthy fat, helps fight free-radicals, can help improve focus and memory

Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child
Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child
Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child
Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child
Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child
Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child
Herby Superfood Salad + A Simple Vinaigrette | All Purpose Flour Child

Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company

 
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child

I have been obsessed with The Great British Baking Show lately.  Have you seen it?!  If you haven't and you're at all into baking, I highly recommend.  It's technically a reality show competition but it has a different vibe than most reality-type shows.  British contestants gather in a huge tent set in a pasture, sprawled out in what must be the rural British countryside and are tasked with baking the most intense, elaborate treats and confections you can think of.  It's wonderful.  I could also listen to their charming accents all day.  Perhaps my favorite part is that the contestants are so sweet and encouraging and supportive of each other rather than being cut-throat or mean to one another.  Like they're actually friends!  They cry when someone has to go home!  It's seriously the best.   Sometimes I watch the bakers and I'm like, "ya, I could do that!".  Not that I know how to make half the things they do on the show but I would love to get in there and have a crack at it!  But then I remember it's a television show and I HATE being on camera so... probably not.  But I find them all so inspiring and it makes me wanna get in the kitchen, pull out all the sugars and flours, roll up my sleeves, and make a mess of baked creations. 

I was watching an episode the other day and they made a bakewell tart, which sounds so quintessentially British and thus charming and cozy and delicious.  Who doesn't want to eat something called a bakewell?  It was actually a dessert created completely on accident, and now it's a British classic.  Isn't that always how the best things come about?  A traditional bakewell is a tart shell filled with jam and frangipane (almond cream filling) and is usually iced.  I was inspired to make my own Summery version. I went with my favorite Cook's Pure Almond Extract to accent the delicious and rich almond cream.   I decided to skip the traditional iced top since the tart shell and cream are already pretty sweet and topped the tart with fresh Summer apricots instead. They add a nice tart bite and some balance to the sweet. 

Cook Flavoring Company has been a family-owned and run operation producing the highest quality vanilla extracts and flavorings for 100 years.  The company's dedication to crafting only the best vanilla is achieved through their bean-to-bottle approach, taking great care with each step of the production process.  It begins with their commitment to the farmers they buy from.  Cook Flavoring strives to build relationships with farmers and invest in their communities by helping to build schools and foster trust.  In turn, they are able to purchase only the best vanilla beans at the peak of harvest.  The company cures their own beans after harvest and never exposes their extracts to heat as other companies do but rather use a slower cold extraction method to ensure the highest quality and flavor you can buy.  Cook Flavoring Company produces over 200 types of vanilla and flavorings so be sure to check out their selection online or find a location that sells Cook's near you.


Apricot + Almond Bakewell Tart

crust
1 1/2 c all-purpose flour, plus more for rolling out dough
1/2 c organic cane sugar
big pinch Himalayan pink salt
1/2 c unsalted butter (1 stick), cold and cubed
1 egg, beaten

filling
2/3 c apricot jam
3/4 c almond flour
1/2 c organic cane sugar
big pinch Himalayan pink salt
1/2 c unsalted butter (1 stick), room temperature
2 eggs, room temperature
1 t almond extract
5-6 small/medium apricots, halved and thinly sliced
powdered sugar, for dusting

make the crust
In the bowl of a food processor, pulse the flour, sugar, and salt together a few times.  Add the cubed butter and pulse until mixture resembles course crumbs.  Add the egg and mix until mixture comes together to form a dough.  Lightly flour your work surface and roll the dough out into a rectangle.  Gently lay the dough into an 8 inch x 11 inch tart pan and trim to fit.  If your dough tears, just patch it up with some dough scraps.  Freeze for at least 30 minutes.  

Preheat oven to 375 °F.  Remove tart from freezer and prick bottom with a fork all over the surface.  Bake for 25 minutes, until barely golden.  Remove from oven and allow to cool while you make the filling.

make the filling
Turn oven down to 350 °F.  In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream together the butter and sugar until fluffy.  Add the eggs and almond extract and mix again until combined. Add the almond flour and salt and mix until fully combined.  

assemble the tart
Using an offset spatula, spread the jam in an even layer over the bottom of the tart shell.  Spread the almond cream over the jam. Layer the sliced apricots over the almond cream in whatever design you'd like.  I lightly scored the surface of the tart with a toothpick to outline 12 squares and then fanned each halved apricot out to fit in the squares to keep the design more orderly. Alternatively, you could also just split the apricots in half and nestle them in rows cut-side up and that would be lovely, too.   Bake for about 40-45 minutes, until filling is golden. Allow to cool then dust with powdered sugar.  

crust recipe adapted from Smitten Kitchen

Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Apricot + Almond Bakewell Tart // Sponsored By Cook Flavoring Company | All Purpose Flour Child

This post is sponsored by Cook Flavoring Company.  All opinions stated are my own and I only promote products I love and use. Thanks for supporting the brands that support me!


Kombucha Aperol Spritz | A Summer Aperatif

 
Kombucha Aperol Spritz | All Purpose Flour Child

I have always felt deeply connected to Italy.  Somehow, already an ex-patriot without ever having stepped foot onto the soil.  I can't explain it other than to say I feel drawn there.  To the culture, the people, the traditions, the history, the land, most definitely the food.  I mean, serious wanderlust here.  I know I sound dramatic so go ahead: roll your eyes.  But seriously, anything Italy, this girl is OBSESSED.  Have you watched the new season of Master of None yet?  The first episode is shot in black and white and is set in Modena.  SWOON.  Ready to cash in my savings account for a one-way ticket over here.

So naturally I love the notion of the Aperol Spritz.  An aperatif is a low-alcohol cocktail meant to be consumed in that golden hour sliver of time between the end of the work day and the evening meal.  A classic aperatif, such as the Aperol Spritz, is made up of 4 components: citrus, sparkling wine, soda water, and a bitter (such as Aperol or Campari).  You may already be familiar with the Negroni: Spain's answer to an aperatif and it's made with Campari.  The bitter element helps to stimulate the appetite which is why it's always consumed as the opening of a meal.  But I'm playing fast and loose with the spritz guidelines here so I won't tell you how to drink it.  You do you.

And since I am in love with all things Italy, even though I've yet to visit (!), I was dying to try this cocktail once I heard about it.  I'll be honest though: my first experience with aperol was disappointing.  Maybe my palette wasn't ready for the pleasantly bitter flavor of the liquor or I just didn't get it right but I was determined to try it again.  I was playing around with kombucha applications in different cocktails and this one was by far my favorite.  The light sweetness from the kombucha rounds out the bitterness in the Aperol perfectly and takes the place of soda water since it's naturally effervescent.  And it couldn't be simpler to make.  I used a lemon and ginger kombucha to pair with the citrus flavors in the Aperol but honestly just about any kombucha flavor would be delicious!  And isn't it pretty?  That color!  Oh, and if you're interesting in learning more about the spritz or other killer recipes and variations, I highly recommend this book.  Happy spritzing!


Kombucha + Aperol Spritz

serves 1 

2 oz ginger-lemon kombucha (I used Healthade)
2 oz Aperol
4 oz white lambrusco (prosecco is great, too)
lemon slices, to garnish

Fill a glass part way with ice and add the kombucha and Aperol.  Top with lambrusco and add a lemon slice.  Enjoy!  See, I told ya! Easy!
 

Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child
Kombucha Aperol Spritz | All Purpose Flour Child

Quick Steak Tacos with Chimichurri + Radish Slaw

 
Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child

I love sauce.  I am a big condiments person.  Are you?  Or do you like things plain and simple?  When I was on Whole30, I was having steak for dinner one night and went to reach for the steak sauce and was like "Oh, ya.  Shoot!".  So I googled Whole30 steak sauce alternatives and chimichurri kept popping up.  I'd never tried but I had most of the ingredients so I whipped it up and wow!  So much flavor!  I'll choose it over steak sauce anytime, now.

Let me tell ya, these tacos are all about the chimichurri.  It's a bright, tangy, herbaceous, slightly spicy sauce that is perfect for marinating and topping grilled meat.  Traditional chimichurri uses parsley, but honestly parsley is not my jam so I subbed in cilantro and it is so, so good.  But if you love parsley, use it!  If you marinate the steak the night before, this is a pretty quick meal to throw together when you get home from work, too.  You can even whip up the slaw the night before too so all you have to do the night you've having them is warm up the tortillas, grill the steak, and assemble.  Probably the best part is the chimichurri does double duty: you use it to marinate the steak and for topping the finished tacos later.  Um, yes.  And they are so flavorful but pretty healthy, too so yay.  If you find yourself with leftover chimichurri, try drizzling it over roasted potatoes, poached eggs on Saturday morning, or anything that needs a little herby kick. 


Steak Tacos with Chimichurri + Radish Slaw

makes about 8 tacos 

1 lb flank steak (or skirt steak works, too)
chimichurri sauce (recipe below)
radish slaw (recipe below)
corn tortillas
sour cream, to serve
lime wedges, to serve
sliced avocado, to serve

chimichurri
2 c cilantro, roughly chopped
1 c olive oil
juice of 2 limes
zest of 1 lime
pinch of red pepper flakes (add as much or as little as you like)
1/2 c red wine vinegar
3 garlic cloves, roughly chopped
1 shallot, roughly chopped
1/2 t salt 

radish slaw
1 c radishes, thinly sliced into matchsticks
2 c cabbage, finely shredded (red or green leaf)
juice of 1 lime
1/4 t salt

make the chimichurri
In the bowl of a food processor, add all the chimichurri ingredients and pulse until everything is finely chopped and the sauce has come together.  Reserve half the sauce for topping tacos later.

marinate the steak
Add the flank steak to a shallow dish just large enough for the meat to lay flat but deep enough to be submerged in the marinade. Pour half the chimichurri over the steak, cover with plastic wrap, and marinate for at least 1 hour, or up to overnight.  You can easily marinate this the night before and just pop it in the fridge.  Just take it out about 30 minutes before you're ready to grill it to let it come to room temperature.

make the slaw
Combine the cabbage and radish in a large bowl.  Drizzle over the lime juice and the salt.  Toss to combine.  This can be made the night before, too.

assemble the tacos
Preheat oven to 300 .  Wrap the tortillas in foil and warm in the oven for about 15 minutes.  If you'd rather, you can also just crisp up the tortillas in a skillet over medium heat with a little olive oil.  Meanwhile, heat a cast-iron skillet or barbecue to high heat. Add the steak and cook for about 4 minutes then flip and cook another 4 minutes on the other side.  I like my steak medium but if you'd like it a little on the rare side, try 3 minutes per side instead.  Transfer steak to a cutting board and cover with foil for 10 minutes to let it rest.  Slice the steak against the grain in thin strips.  Fill the tortillas with some slaw, steak slices, and avocado slices.  Top with a drizzle of chimichurri, a dollop of sour cream, and a squeeze of lime.

Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child
Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child
Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child
Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child
Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child
Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child
Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child
Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child
Steak Tacos with Chimichurri + Radish Slaw | All Purpose Flour Child

Blueberry Goat Cheese Galette + An Ode To Pie

 
Blueberry Goat Cheese Galette | All Purpose Flour Child

I don't really talk about my process for crafting a blog post often but I wanted to start because I'm always interested in learning more about how other creatives operate.  And I'm just snoopy.  What sort of stuff do you like to know about peoples' creative process?  

When I get ready to test a recipe, there's always just a little bit of anxiety around my ability to execute the grand idea I have in my head and bring it into reality.  But that's also the fun of it for me.  Creating something out of nothing.  I love the challenge. Admittedly, I am a perfectionist and very self-critical of my work, so if something doesn't come out looking or tasting exactly how I imagined it, it's hard for me not to be bummed.  I need to work on this.  But I bring this up because I was going through my running list of recipe ideas the other day, brainstorming recipes for the 4th of July and I contemplated a pie.  I imagined myself making it and how it would bake up, and be styled, etc and a wave of calm came over me rather than entertaining the possibilities of recipe flops or failures.  Because pie rarely fails me.  It is infinitely forgiving.  It is endlessly adaptable.  It is beautiful piping hot and bubbling right out of the oven, it is gorgeous as it settles and cools on a rack tucked away in the corner of the kitchen, it is an invitation to be cozy and comforted when sliced up and shared.  Pie it is!

My favorite kind of pie: a galette.  I've made several iterations of the rustic free-form pie by now on the blog, and for good reason. It's low-maintenance, it's quick, it's simple, and its' DELICIOUS.  And what's more American than pie?  So, let's make this one for the 4th and top it with vanilla ice cream and call it a day, ok?  Oh and let's talk about the flavors real quick.  Goat cheese in pie?  Yes. Like a sweet, desserty kinda pie?  YASSS.  I'm always towing the line between sweet and savory.  Juicy, sweet blueberries with a pop of lemony acidy and a tangy creamy goat cheese are all in perfect harmony here wrapped in a buttery, flaky crust.  Think of it sort of like a tangier cheesecake kinda vibe.  Feel free to swap in any other sort of berry you'd like here, too.  


Blueberry Goat Cheese Galette

makes about an 8 inch galette

for the galette 
pie crust (recipe below)
6 oz chèvre goat cheese, at room temperature
1 lb fresh blueberries (about 4 cups)
1/3 c organic cane sugar (you can do more or less depending on how sweet your blueberries are)
pinch of salt
2 T arrowroot powder or corn starch
zest of 1 lemon
juice of 1 lemon

for the pie crust
1 1/3 c all purpose flour
1/2 t salt
1/2 c butter, cold and cubed ( 1 stick)
1/2 t apple cider vinegar
3 - 4 T ice water
1 T half and half or heavy cream, for brushing
turbinado or raw sugar, for sprinkling

make the crust
In a large bowl, combine the flour and salt.  Cut in the butter with the flour mixture using a pastry blender (or a food processor) until the mixture resembles course crumbs.  Add the vinegar and ice water and stir until the dough just comes together.  Pat into a disk, cover in plastic wrap an chill in the fridge at least two hours or overnight, ideally.  My advice to you about pie dough: make a double batch of this and tuck the other half away in the freezer.  You'll thank yourself later.

assemble the galette
Preheat oven to 400 °F.  In a large bowl, combine the blueberries, sugar, lemon juice and zest, salt, and arrowroot powder. Roll the dough out on a floured surface into about 1/4 inch thick round.  Spread the goat cheese over the dough, leaving about a 2 inch border around all sides.  Pour the blueberry mixture over the goat cheese.  Fold the edges up over the sides, brush with cream and sprinkle with turbinado sugar.  Bake for about 30-35 minutes, until puffed and golden brown.  Serve warm or at room temperature with a scoop of vanilla ice cream.

Note: Crust recipe slightly adapted from Yossy Arefi

 

Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child
Blueberry Goat Cheese Galette | All Purpose Flour Child

 

 

Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy Free) // Sponsored by Cook Flavoring Company

 
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child

This flavor combo is so dang good!  So perfect for Summer.  It's refreshing and light and at the same time a little indulgent.  I love dairy but I also love playing with different types of non-dairy options.  When I started working on this recipe, I wanted to try to use coconut milk as the base.  I ended up using Snixy Kitchen's coconut milk ice cream base as a jumping off point because she nailed it.  The combination of both coconut milk and cream along with some vodka for easy scooping when the mixture is frozen is key. Since I already had coconut milk as a major component, I thought toasted coconut would be a great addition and it works so well with the lemon flavors.  I partnered with Cook Flavoring Company to showcase their Pure Lemon Extract for this Summery treat. Just like their vanilla extracts, their fruit extracts are of the highest quality.  The Pure Lemon Extract is made from the pure oil of lemons from California's coastal valleys then cold-pressed to preserve the best flavor.  It seriously stands out above other lemon extracts that are distilled and of lesser quality.  Nobody wants that.  And adding the lemon extract is just what's needed for that super-concentrated sweet lemon flavor that you just can't get from lemon juice alone.  The ultra creamy and lemony base is then studded with toasted coconut flakes and chewy, bright pops of candied lemon peel.  

Cook Flavoring Company has been a family-owned and run operation producing the highest quality vanilla extracts and flavorings for 100 years.  The company's dedication to crafting only the best vanilla is achieved through their bean-to-bottle approach, taking great care with each step of the production process.  It begins with their commitment to the farmers they buy from.  Cook Flavoring strives to build relationships with farmers and invest in their communities by helping to build schools and foster trust.  In turn, they are able to purchase only the best vanilla beans at the peak of harvest.  The company cures their own beans after harvest and never exposes their extracts to heat as other companies do but rather use a slower cold extraction method to ensure the highest quality and flavor you can buy.  Cook Flavoring Company produces over 200 types of vanilla and flavorings so be sure to check out their selection online or find a location that sells Cook's near you.


Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy Free) 

makes about 4 cups

1 14 oz can coconut milk
1 14 oz can coconut cream
3/4 c organic cane sugar
2 T honey
juice of 1 lemon
2 t Cook's Pure Lemon Extract
1/4 t pink salt
1 T vodka (for easy scooping)
1/3 c coconut chips, toasted
candied lemon peel, recipe below

candied lemon peel
peel of 4 medium or large lemons, chopped into 1/4" cubes
1/2 c sugar
1/2 c water, plus more for boiling

make the ice cream base
Before you start, be sure the bowl of your ice cream maker has been in the freezer for at least 24 hours.  Combine the coconut milk, cream, sugar, honey, lemon juice, vodka, and salt in a medium saucepan and cook over medium heat until mixture just starts to bubble and the sugar has dissolved.  Remove from heat and stir in lemon extract.  Pour mixture into a glass bowl and chill in fridge for at least 4 hours or overnight.

make the candied lemon peel
While the ice cream mixture is chilling, add the sugar and water to a small saucepan and bring to a boil.  Add the lemon peel and cook in the syrup for about 20 minutes at a gentle boil.  Strain peel and spread out on parchment or a silpat until mostly dry, about an hour.  Transfer to a bowl until ready to add to the ice cream.  Save the syrup to use in cocktails or to add to sparkling water!

make the ice cream
Add the chilled ice cream mixture into the frozen bowl of your ice cream maker.  Churn according to your ice cream maker's directions.  It usually takes about 20 to 30 minutes for the ice cream to fully churn to a soft serve consistency.  When the ice cream has finished churning, swirl in the toasted coconut and candied lemon peel.  Pour mixture into a loaf pan and smooth over.  Let freeze for at least 4 hours or overnight.  Scoop to your heart's delight.

**ice cream base recipe adapted from Snixy Kitchen

Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child
Candied Lemon Peel + Toasted Coconut Ice Cream (Dairy-Free) // Sponsored By Cook Flavoring Company | All Purpose Flour Child

This post is sponsored by Cook Flavoring Company.  All opinions stated are my own and I only promote products I love and use. Thanks for supporting the brands that support me!


Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce

 
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child

I leave for Hawaii in exactly 6 days!  Eeee!  I was lost in thought about the trip the other day and thinking about the flight.  You know, stuff like the logistics of packing my curling iron at 3 in the morning while it's still hot, am I really gonna bother with mascara that early?, googling the closest Starbucks in SeaTac to our terminal.  Real important stuff.  But I realized this will be the longest flight I've ever been on.  I know, right?!  It's only like 5ish (maybe 6?) hours from Seattle to Hawaii.  It'll also be the first time I'll be flying over the ocean.  Whoa.  I really need to get on that whole "world traveler thing".  Where should I go next?  I vote Italy.

I've lined up a ton of podcasts to listen to and two books.  I have this vision of myself all cozy by the window, sipping on coffee and editing photos on my MacBook but let's be real...  Our flight leaves real early so in all reality I'll probably be sleeping for most of it or fighting my sister for the arm rest.  We'll see.

Ok, so this soft serve.  I thought for sure this was one of those recipes that was more conceptual than realistic when it came to execution.  But I was pleasantly surprised!  This is my take on Pressed Juicery's Freeze, where they turn their various juices and almond milks into a soft-serve style treat!  It's very easy and the only equipment you really need is a blender and a nut milk bag to strain the milk.  I like this one a lot.  I chose cashews to use as the base because I like their creamy consistency but any nut you like would be great or even coconut meat.  You may be thinking "can't I just use store-bought almond milk or something?".  You could, but since this is such a minimal recipe, I highly encourage you to make your own.  It's not as fussy as it seems and it's really the star of the recipe so you want it to taste good.  Plus, your homemade milk with have more body and flavor that store-bought. Save your store bought for cereal or smoothies.

Other than making the milk, it doesn't require much more work than making some of it into ice cubes and blending it all up in a blender until you get a slushy, soft consistency.  And piping it into little swirls is completely optional, I was just going for optimal cuteness here.  Though, I will say they sort of look like everyone's favorite emoji, too 💩 but I don't mind.  I tried using a wide star tip first but the consistency just didn't quite work so I went with a plain round tip and I kinda like how they turned out.  But feel free to do plain old scoops, if you'd rather.

And let's not forget the sauce.  THIS.  SAUCE.  Even if you don't make the soft serve, please please make this hot fudge sauce.  It is magic.  It tastes so decadent and luxurious but it comes together in like 5 minutes on the stove and all the ingredients are completely clean and wholesome.  Yass.  Use it to dip strawberries in, drizzle over waffles, or even harden it in the fridge and make it into truffles.  You'll never buy that jarred hot fudge sauce crap again.


Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce

makes about 4 cups

for the soft serve
2 c raw cashews, unsalted
4 c filtered water, plus more for soaking
8 dates
pinch sea salt
1 vanilla bean, scraped
cacao nibs, to serve (optional)
 

for the hot fudge
1/4 c coconut oil
1/4 c maple syrup
1/4 c almond butter*
2 T raw cacao powder (cocoa powder works, too)
1/2 t vanilla extract
pinch sea salt

make the cashew milk
Add the cashews to a large bowl, cover with water completely to soak overnight on the counter, or at least 8 hours.  The cashews will expand as they soak so use a bowl large enough to accommodate this.  

Drain and rinse the cashews and add to a blender along with the dates and 4 cups of water.  Blend on high for about 1 to 2 minutes, until creamy and smooth.  Strain through a cheesecloth or nut milk bag.  Pour milk back into blender and add salt and vanilla and blend for another 30 seconds or so until fully combined. Reserve 1 cup of the milk and set aside in the fridge.  

Pour the remaining milk into two ice cube trays (you should have about 3 cups worth of milk for this).  I was able to fill 2 16-ice cube trays perfectly.  No sweat if you don't, this isn't an exact science. :)  

make the soft serve
If you're making this for a crowd, add all the ice cubes to a blender along with about 3/4 c of the reserved milk to start.  Blend until you get a smooth and creamy consistency.  Add more milk as needed.  If you want to just make a single serving, just blend as many ice cubes as you'd like and start with just a splash of reserved milk, adding more as needed until you reach the desired consistency.  I wouldn't recommend making more than you're planning on consuming in one sitting as any leftovers you have will freeze into a large block and it'll lose that soft consistency unless you feel like blending again.  

make the hot fudge
In a small saucepan over medium heat, melt the coconut oil, almond butter, and maple syrup together until just starting to bubble. Remove from heat and pour into a bowl.  Whisk in the salt, vanilla extract, and cacao powder.  Drizzle over soft serve and top with a sprinkle of cacao nibs.  The longer the sauce sits and cools, the thicker it becomes so heat up if necessary.  Store any leftovers in the fridge.  I'm guessing you probably won't, though.

other topping ideas:
chopped salted almonds
fresh strawberries, raspberries or blueberries
shredded coconut
chia seeds
peanut butter

*A note on almond butter:  I used Justin's Vanilla Almond Butter which has cocoa butter in it which makes the sauce even fudgier but any ole almond butter will do.

Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child
Cashew Milk Soft Serve + Coconut Oil Hot Fudge Sauce | All Purpose Flour Child