Monday, June 4, 2012
Cacao Walnut Fudge
1 C. Almond Butter
1/2 C. Cacao Powder
1/4 C. Agave
1/2 C Walnuts, chopped.
Mix together almond butter, cacao powder and agave. It is easiest to to this with your hand. Once it is well combined, mix in the walnuts. You can put this in an 8 x 8 sq pan or, use a mold. I used a little heart silicone one that I picked up one day. Refrigerate for at least 2 hours.
Dried Cherry Chocolate Truffles
1 C Almond Butter
1/2 C Cacao Powder
1/4 C Raw Organic Agave
30 Dried Cherries
Mix all ingredients except cherries in food processor. Form a disk, place dried cherry in the middle and wrap disk around the cherry. Roll into ball. Refrigerate.
Friday, January 13, 2012
Monday, November 21, 2011
From Gluten Free Easily
Kiva’s Golden Flax Bread
2/3 cup flax meal
1/3 cup almond meal (optional, but other nut meals can be substituted)
1 1/2 tsp baking powder*
Salt to taste (I like more salt in my flax bread than I would in other bread)
about 3 tsp olive oil or unrefined coconut oil (or butter, depending on what kind of flavor you want and your specific dietary needs)
2 eggs (1 egg will suffice, but 2 eggs holds together just a bit better)
water to texture desired (it makes a big difference, and the wetter it is, the harder it is to get it to cook all the way through, I go for minimal water needed to get things fluid enough to pour the batter)
Mix dry ingredients together well.
Gently beat eggs together before adding (optional, but it blends better that way).
The recipe will work for a regular-sized pie tin or small loaf pan. Double the recipe for a more normal-sized bread loaf pan. Don’t forget to grease the pan well before pouring the batter in.
Preheat oven to 350 degrees Fahrenheit.
Cook for approximately 20 – 25 minutes or until golden brown on top. Toothpick or butter knife should could out clean if you insert it into the center of the bread. Enjoy fresh out of the oven or at room temperature for a nice sandwich.
For an herbed bread: add small chunks of sharp cheddar cheese, a tablespoon of crushed thyme, a tablespoon of crushed sage, a teaspoon of oregano or bee balm, small handful of fresh chopped rosemary, fresh ground black pepper to taste, and maybe some coarse salt on top. You can even add some green onion, broccoli, or nettles for extra panache if you like.
Sweet Bread: add cinnamon, honey, cardamom, vanilla, and even some fresh fruit like sliced strawberries.
Pancakes: just make the batter thin enough to spread on a hot cast iron pan or griddle. Unsweetened applesauce is nice in the pancakes instead of water.
Pictures are of this morning’s bread, with walnuts added for extra texture and arugula and sage added for delightful greenness. This loaf was made in a metal pie tin.
Recipe courtesy of Kiva Rose (Bear Medicine Herbals)
*Be sure to use a grain-free baking powder or grain-free baking powder substitution to make these completely grain free. Kelly (The Spunky Coconut) did a handy post a while back on this topic. Be sure to read the comments in response to her post for readers’ thoughts and ideas on this topic.
Shirley’s Notes: My loaf was only 6 inches in diameter and maybe an inch and a half high. I used one tablespoon plus one teaspoon of water. I’ll use a little more water next time to see if I can get a slightly larger loaf as is shown in Kiva’s photos. I used Honeyville almond flour, olive oil, aluminum-free baking powder, a dash of sea salt, and two eggs. For a baking receptacle, I used a stoneware pie plate that I had simply lined with parchment paper. Next time I plan to use a loaf pan. I’ll either use a small one or double the recipe and use a regular-sized loaf pan as Kiva advises.Find more recipes like this at http://www.glutenfreeeasily.com
BASIC Recipe - Combine the following ingredients in a Food Processor (with the "S" blade):
Tasty Additions (add some or all of the following):
Wednesday, April 6, 2011
This is adapted from Vegetables Every Day, by Jack Bishop.
3 sweet potatoes
oil of choice
spices (I like cardamom, or cracked black pepper with coriander)
- Put a large, rimmed cookie sheet in the oven. Preheat to 425 degrees.
- Slice the sweet potatoes into 1/2" wedges. Toss them with oil, good salt, and your seasonings of choice.
- When the cookie sheet is hot, brush a little additional oil on the pan.
- Add the sweet potato wedges carefully, in one layer, to the hot pan. You want them to roast, not steam, so make sure that there is a little bit of space around each wedge.
- Bake, without turning or stirring, until bottom of each wedge is well browned. Turn carefully to avoid smashing the wedges. Bake until evenly browned and crisp. Adjust seasonings and dig in!