Background: A couple of months ago I found out through some pretty random events that I have a lot of food allergies. Me being allergic to some pretty basic foods is making me relearn how to cook and eat. That led me to the cookbook, “YumUniverse,” I am stoked about this cookbook. Not only does it have gorgeous pictures (essential for all cookbooks) but the recipes are so good. The recipe I’ve included in this post is a must-have for the holiday season:
Salted Caramel Sauce
A salty-sweet sauce that you can pour over Easy Vanilla Bean Ice Cream (recipe in full book), or Chocolate Cake (recipe in full book).
1 ½ teaspoons arrowroot starch/flour
¼ cup water
1 ½ cups coconut milk
1 cup Sucanat
1⁄3 cup brown rice syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon sea salt
- Make an arrowroot slurry by mixing arrowroot and water in a small bowl or cup until arrowroot is thoroughly dissolved.
- In a large saucepan, whisk together all caramel ingredients constantly over medium-high heat.
- Once the mixture boils, whisk in the arrowroot slurry until it’s completely incorporated. Then, remove from heat but continue to whisk vigorously. As it cools, the caramel will thicken nicely. Store in an airtight container in the fridge and reheat in a pot over medium for warm caramel.
Y’all! This recipe is LEGIT. Granted, I did have to make a trip to a health food store and Amazon.com to buy the arrowroot, Sucanat, and brown rice syrup but it is amazing! I was able to email the author about possible substitutions and she said for the Sucanat you could try Turbinado (the sugar they use at Tropical Smoothie); for the Arrowroot Flour you can use non-gmo cornstarch (the arrowroot is a thickening solution); for the brown rice syrup you can use maple syrup but it won’t thicken like brown rice syrup.
This sauce can be added to coffee (YUM!), ice cream, cake, a bare spoon…whatever!
ENJOY and stay tuned for giveaway of this cookbook next week!