Going to the farmers market for me is like being a kid in a candy store. And this weekend walking around the Takoma Park farmers market I was pleasantly surprised to stumble upon the geniuses of Goldilocks Goodies. I can’t even begin to explain to you how hard it is to find baked goods (that actually taste good) ANYWHERE that don’t cause my stomach to want to turn over on itself (have any gluten, dairy, corn, or soy in them). The struggle is real. Yes, I can make my own, but I’m far from being the queen of paleo baking and if I make, say, a batch of paleo cookies, brownies or what-have-you at home, mom starts ranting and raving that she doesn’t want them in the house. WHAT IF I JUST WANT ONE DAMN COOKIE?! Good thing she loooves whipped cream. More on that later.
Anyway. I was wandering around the market picking up some more apples (yes, I ran out. And more apple recipes coming to ya this week!), vegetables, fresh bison (you read that right!), and other awesome farmers market things. So I found Goldilocks. They’re from Lancaster, PA and everything they make is gluten-free, soy/corn free, most is grain-free and dairy-free too. WIN. And they had pumpkin-apple muffins, mini apple pies, and mini pumpkin pies*. I had just whipped up a batch of Diane Sanfilippo’s pumpkin spice muffins from the 21 day sugar detox cookbook (also delicious, make them!), so I went for a mini pumpkin pie. Because it’s mini, adorable, and orange/ginger-colored, just like me. twinsss.
Look at how freaking adorable this thing is! I topped it with coconut whipped cream (recipe below) and these Maple Madagascar Vanilla toasted coconut chips. That’s a mouthful to say. A mouthful of deliciousness. Costco for the win!
Speaking of pumpkin, the washington post Express just ran an article on a month’s worth of pumpkin dishes from restaurants around the DC area. My mind is spinning and my mouth is watering. You better believe I will be working hard to paleo-ify
some most of these so I can eat them.
This coconut whipped cream is FANTASTIC. It’s your non-dairy version of whipped cream but even better because it obviously tastes like coconut. And it’s great on anything slightly sweet, like pancakes, waffles, winter squash, muffins, berries, pies, holiday desserts…which you will
probably definitely be bombarded with by the internet in the next few months.
- 1 can full fat coconut milk, refrigerated overnight (at least)*
- ½ tsp pure vanilla extract
- ¼ tsp pumpkin pie spice (optional)
- 1 Tbsp maple syrup (sub honey, coconut sugar, pumpkin or apple butter to taste) (optional)
- minutes before you’re ready to make the whipped cream, place a metal mixing bowl in the freezer. You can also put the beaters in the freezer too, but it’s not necessary. If you only have plastic bowls, don't sweat it. This step isn't crucial, but it does help the cream whip faster.
- Remove the coconut milk from fridge and flip it upside down. The liquid coconut water (the part that doesn’t harden) will now be at the top of the can. Open this side with a can opener, and pour the liquid at the top into a separate container to save for another time. You won’t be whipping this part - you can use it it for smoothies, baking, etc.
- You’ll now be left with the solid coconut cream in the can. Scoop that into your chilled bowl. Using a hand beater or stand mixer on high speed, whip the cream until fluffy and stiff peaks form.
- If you like, add in a touch of vanilla extract, spice, and sweetener to the bowl. Whip it again for a couple seconds.
- Dollop it on a dessert and devour! Or if you’re like me, eat it straight from the bowl. No judgement here.
You can use coconut whipped cream just like regular dairy whipped cream. It’s great as a topping on desserts, but also amazing over a simple bowl of fruit or pancakes. You can even spoon a bit on top of a pie or fruit crisp or stir some into a bowl of banana soft serve.
Any leftovers you have will last in the fridge for at least 1.5 weeks (probably longer) in a sealed container. It will firm up a bit more in the fridge. Simply scoop it into a bowl and re-whip it when you need it.
*p.s. just so you know, the goodies they had at the market were made with a combination of tapioca + rice flour. Not 100% paleo, but lucky for me I am not a vigilante/prosthelytizing caveperson, and my stomach can handle a little rice from time to time. Good thing too, because Goldilocks is DELICIOUS.