Sunday, July 1, 2012

Non-Dairy, Low Carb Sanguinaccio

Jennifer McLagan's recipe in The Odd Bits inspired this recipe. Since I can't get blood off the shelf in the U.S., I pour the blood from liver packages into a tightly sealed container in the freezer. The cinnamon keeps the sanguinaccio from tasting like liver.

3/4 cup Splenda
1/3 c Dutch processed cocoa
2 big pinches xanthan gum
Pinch of sea salt
1 c coconut milk (full fat, not light)
1/2 c blood
1-1/2 t cinnamon

Place the Splenda, cocoa, salt and xanthan gum in a bowl and mix will. Stir in the coconut milk until the mixture is smooth. Pour in the blood through a mesh filter and stir well.

Pour the mixture into a saucepan over medium heat and cook, stirring constantly, until it thickens and begins to bubble. Remove from heat. Refrigerate, serve cold.

Optional: churn the mixture in an ice cream maker once it's cold.

ETA: This may be the most filling food I've ever had. One cup of it for dinner--after no lunch today--and I'm full.

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