- Unleavened pancakes made with with brewer’s yeast & raisins;
- Salad made with purple cabbage in a purple plastic bowl;
- Spaghetti (a tin of mushroom soup & a tin of tomato soup made the sauce. Sometimes he’d puree a cube of tofu in there, too); &
- Soup: made by combining leftover salad & spaghetti with water.
We had to finish the soup before there was fresh round of spaghetti & salad, so spaghetti & salad day was always exciting.
The other foods we always had on hand were bread & peanut butter & jam. In those days, if there was a problem, PB&J toast was the solution.
My dad is still has a toast habit.
Even when I’m making us a fabulous & plentiful AIP breakfast, it is incomplete for him without toast.
He rummages in the freezer to find the kid’s gluten free bread, makes toast, & then eats toast (with jam) while I cook. Then he says, maybe I shouldn’t have eaten that toast, when I serve him up a gorgeous plateful of avocado, sauerkraut, muffins made with bison liver, greens & fudge.
But I know he’ll do the same next time. The toaster is like a Strange Attractor for him.
It isn’t for me. Anymore.
It wasn’t until I made this version of berry fudge, that I realized I still had friendly, comforting associations with PB&J toast. For me, this fudge recipe is completely reminiscent of my childhood standby.
Berry Fudge is my strategy for maintaining ketosis on the Wahls Paleo Plus. I eat a piece with almost every meal & explain why in my recipe for Blue~Raspberry Fudge. The idea to freeze the fudge came from Eileen at Phoenix Helix. It’s her husband’s innovation & I always freeze my fudge now. It’s more of a party that way.
This is my fourth variation of fudge & really, it’s just a adaptation of my Strawberry Shortcake Fudge.
I’ve made PB&J fudge with all kinds of berries & it’s the combination of raspberries & strawberries that are perfectly reminiscent of the super-sweet, super-cheap jam in a tin can my dad used to buy back in the day. The toasted coconut butter kind of perfectly replicates the spirit of both the toast & the peanut butter.
I don’t usually emulate my dad’s food habits, but he’s a great, existentialist-turned-Buddhist dad. This one’s for him.
PB&J Ice Cream Cupcake Fudge (AIP & WahlsPaleo+)
- 1¼ cups coconut butter
- 1¼ cups coconut oil
- 1½ cups fresh or frozen strawberries
- 1½ cups fresh or frozen raspberries
Preheat oven to 300
Warm the coconut butter & berries in the oven in 2 separate oven-proof bowls.
Line a 12-muffin tin with paper muffin cups.
After 10 minutes, remove the coconut butter from the oven. Pour 1 tablespoon of warm coconut butter into each muffin cup.
Place muffin tin back in the oven for 8 minutes or until the coconut butter is a friendly brown colour. Remove.
Meanwhile, re-measure the remaining coconut butter. It tends to take up more space when cold, so you might need to top the remainder up to ensure you have 3/4 cup, especially on a cold day. Return the coconut butter to the oven and turn off the heat.
When the strawberries in the oven are warm (this will take longer ~obviously~ if you started with frozen berries) and the coconut butter is warm & soft, place both in a food processor with the coconut oil & whirl until fully combined.
Pour the raspberry-strawberry fudge mixture over top of the toasted coconut butter to fill each muffin cup to the brim.
Freeze the fudge in the muffin tin & then transfer to a glass container or freezer bag once set.
Let the fudge defrost for 4-5 minutes before eating.
This fudge is particularly heavenly after it has been in the freezer for just an hour or so ~frozen on the outside but still soft inside. Definitely have a piece then.