Sunday, January 2, 2011
This sauce is great for teff waffles, crepes, pancakes, and vanilla Coconut Bliss "ice cream." It's super easy to make, which always helps.
makes enough for 2 hungry pancake eaters, or 4 ice cream bowls
6 oz (appx 1 cup) chopped mango (frozen is fine)
2 TB lemon juice
2 TB orange juice
3 TB maple syrup
1 TB tapioca starch
Put the ingredients in a small sauce pan, except the tapioca starch. Turn the pan on to medium, and while the pan is heating up, put the tapioca in a small bowl with enough water to liquefy the starch. Put the starch in the pan and stir occasionally. Once the mixture has gone from cloudy to clear and a little gooey, it's done!
Today is a short, easy post. It was my first day back to work for a full work week and waking up at 5AM to catch the bus. Lance had the day off, and I can tell he and Annie had a lot of fun because she is so tired. And bugging me to sit down and pet her. Lance is her fun time buddy and I'm her snuggle buddy. It all works out.
Coming soon: Adventures with eliminating tree nuts! A lot of my cookie and breakfast recipes are tree nut free, but I've come to rely on them with cakes and cupcakes for that wonderful, buttery richness. They really help achieve a superior texture, which means I'll be tinkering around with new techniques.