Hi ladies, I tried a combo of these two recipes. I used the fudge recipe and rolled it into truffles, rather than putting it in a pan. Worked great, but there was a bunch of oil from the almond butter. If kept refrigerated, this isn't an issue, but if they are out for long, they will start 'leaking'. Ha. They are tasty and well-liked at a recent potluck. I ground the almond butter fresh at Sundance. Might get a different result with less leakage with the almond butter from Hummingbird ??? Enjoy!
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.
Monday, June 4, 2012
Friday, January 13, 2012
YUM! what a surprising dish. enjoy!
2 rutabaga (about 2lbs), peeled, cut into 2 - inch dice
1 1/2 tsp. salt, divided
butter for greasing baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup bread crumbs (or more for topping)
1 Tblsp. maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 min and drained (optional)
freshly ground black pepper
2 Tblsp. butter
1. bring a large pot of water to boil, add rutabaga and 1 tsp salt, cook till very soft (30 min.), reserve 1/2 cup cooking water.
2. preheat oven to 350, coat 2 qt. baking dish with butter (Alder's favorite job!)
3. beat eggs and egg yolk in med. bowl, stir in cream, maple syrup, bread crumbs and nutmeg.
4. drain rutabaga reserving 1/2 cup water, mash thoroughly adding water if dry. add egg mixture, raisins, 1/2 tsp. salt, pepper. stir to combine.
5. transfer the rutabaga pudding to the prepared baking dish. smooth the top and dot with butter. (I sprinkled extra bread crumbs on the top, too)
6. bake til golden, about 45 min. serve hot.
I made these recently for dinner along with a rutabaga pudding. We all loved them. Alder told me that I had to share it with you all so here it is. I hope you enjoy them as we did!
1 1/4 lb. ground lamb
1 cup quinoa flour
1 1/12 cup ground onion and celery in their juices
3/4 tsp cinnamon
1 tsp. ground allspice
1 Tbs. ground cumin
2 tsp. sea salt
peel and quarter onion and chop celery then puree in blender. Combine with remaining ingredients in bowl. When well mixed, form balls with your hands 1.5 - 2 " in diameter (kids love to help!). Score them with a fork. Bake at 350 for 15 min.
Can be made ahead and frozen. Reheat in cast iron pan.
Good lunch option with hummus and lettuce in a wrap.