Tag Archives: Gluten Free

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Pumpkin Fritters

Iana’s Pumpkin Fritters!

Iana has been working with me since I reopened after COVID “ended” and Connie moved to the US.  I loved my old Pumpkin Fritter recipe, but when I tasted Iana’s, I dropped mine for hers.  We now make her fritters regularly for our classes.  These fritters can be served as either sweet or savory.  If served as a sweet, dust with cinnamon and icing sugar.  Substitute ripe banana or ripe plantains in the same quantity if you want a different flavour.  Finally, this is a vegan option because it does not use eggs.  Enjoy!

Pound of pumpkin
1 Teaspoon of salt
½ Teaspoon of cinnamon

Peel and cube the pumpkin and then boil it with the teaspoon of salt and ½ teaspoon of cinnamon for about 20 minutes, or until soft.  When finished, drain it and let it cool.

½ Teaspoon of cinnamon
1 Tablespoon of vanilla
½ Cup of brown (aka “natural”) sugar to taste
2 Cups of flour
½ Teaspoon of baking powder

Mash the pumpkin and season it with the sugar, vanilla and cinnamon.  Once done, slowly add in the flour and baking powder a little bit at a time to have the batter reach a texture similar to pancake batter.  When ready, drop tablespoons sizes into hot oil and fry until golden brown.

Enjoy!


Tell Us What You Think!

Please let us know how you like my Pumpkin Fritter recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, and feel free to pair it up with other recipes that I’ve posted such as my Jerk Beef Burger, Jerk Chicken or Tofu, or Rum and Brown Sugar Marinated Steak.  Make sure you add some salad for some good green fun!

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Coconut Shrimp

Good Ole Coconut Shrimp

The Shrimp…

  • 4 Egg whites    
  • 1 Cup corn starch
  • 2 Cups shredded coconut
  • Salt and black pepper to taste
  • 1 lb Shrimp 25/30’s
  • Oil for frying

Whisk the egg whites in a bowl with a pinch of salt until light and fluffy.

In a shallow bowl or pie plate, season the cornstarch with salt and pepper.  In a second shallow bowl put the shredded coconut making sure to break up the clumps.

Working in small batches dust each shrimp with the seasoned corn starch.  Next dip the shrimp into the beaten egg whites, and finally coat the shrimp with shredded coconut. Place each shrimp on a lightly greased baking sheet making sure not to overlap the shrimp.

Heat the oil to 350, once the oil has reached the frying point fry the shrimp in small batches.  Turn the shrimp when the coconut has turned light brown, and remove the entire shrimp is golden. Drain the cooked shrimp on paper towel.

Serve warm with your favorite dipping sauce.

Spicy Dipping Sauce…

  • 2 Tablespoons sugar   
  • 6 Tablespoons water
  • 2 Tablespoons lime juice
  • 2 Tablespoon fish sauce
  • 4 Cloves garlic, thinly
  • 1 Jalapeno, thinly sliced

Combine the sugar and water and mix until the sugar dissolves.   Add remaining ingredients, set aside for 20 minutes to let the flavors combine.

Enjoy!


Tell Us What You Think!

Please let us know how you like my Coconut Shrimp recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, and feel free to pair it up with other recipes that I’ve posted such as my Sticky Jerk Salmon recipe or serve it with our Wild Mushroom And Gruyere Tart With Fresh Herb Salad and a salad.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Montserratian Mini Lime Tarts

Gluten Free Crust…

  • 2 Cups almond flour
  • ¼ Cup coconut oil
  • 3 Tablespoons maple syrup
  • Pinch salt

Preheat the oven to 350.  In a large bowl mix together the almond flour, coconut oil, maple syrup and salt until it makes a soft dough.  If it does not come together easily add more oil and syrup. 

Press the dough into 4 mini tart pans.  Bake for 10 minutes until the tart shells have lightly browned.  Set the baked shells aside to cool.

Graham Cracker Crust…

  • 2 ¼ Cups graham cracker crumbs
  • ½ Cup salted butter, melted
  • 3 Tablespoons sugar

Preheat the oven to 325.  Put the graham cracker crumbs, sugar and melted butter in a small bowl and mix well to combine the ingredients.  Press the mixture into the bottom and up the sides a 9 inch spring form pan. Bake the crust for 10 minutes, remove the crust from the oven and cool completely before pouring the lime filling into the crust.

Lime Filling…

  • 16 Oz cream cheese
  • 1 14 oz can sweetened condensed milk
  • Zest of 1 lime
  • Cup lime juice
  • 2 Tablespoons powdered sugar

Bring the cream cheese to room temperature.  In a large mixing bowl using a mixer combine the cream cheese and 2 tablespoons of powdered sugar.  Next add the lime zest and condensed milk making sure the mixture is smooth and there are no lumps. Finally add the lime juice, mixing until the juice is completely combined.  Pour mixture into prepared crust and refrigerate overnight or for at least 8 hours.

Whipped Cream…

  • ¾ Cup heavy whipping cream, chilled
  • ¼ Cup powdered sugar
  • 1 Lime for garnish

Beat the cream and sugar in a chilled bowl until soft peaks form.  Garnish pie with whipped cream and lime slices.

Enjoy!


Tell Us What You Think!

Please let us know how you like my Montserratian Mini Lime Tart recipe via our Contact Us page, our Facebook Page, or Instagram.  Oh, and feel free to pair it up with other recipes that I’ve posted such as my Sticky Jerk Salmon or Herb Crusted Beef Strip Loin Roast recipes.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Date Sweetened Flourless Brownie

Date Sweetened Flourless Brownie

  • Coconut oil for greasing
  • ¾ Cup pitted medjool dates
  • ¼ Cup water
  • ½ Cup peanut butter
  • 1 Tablespoon ground flax seed
  • 5 Tablespoons cocoa powder
  • ½ Teaspoon baking soda
  • 2 Teaspoons vanilla
  • 2 Teaspoons balsamic vinegar
  • ½ Cup mini chocolate chips (optional)
  • Pinch salt

Preheat the oven to 350 F, and grease a mini muffin tin with coconut oil.

Process the dates and water in a food processor, making sure to scrape down the sides. When a paste has formed, add the peanut butter, flax,cocoa powder, baking soda, vanilla and vinegar. Process until a smooth sticky dough is created. The batter will be thick and sticky, if you need to add 1 teaspoon of water to help the batter blend smoothly. Mix in chocolate chips if using.

Scoop one (1) tablespoon of dough into each prepared muffin tin. Use wet fingers to flatten the dough mounds. Bake for 13 minutes, until the tops look dry but the center will feel slightly soft to the touch. Remove from the oven and let the brownies cool completely before removing from the tin.

Run a knife around each brownie before removing them from the tin. They are fragile when warm and firm up as they cool.

Please let me know how you like our Date Sweetened Flourless Brownies via our Contact Us page, our Facebook Page, or Instagram.