Butterscotch

January 22, 2013


I made this butterscotch from Smitten Kitchen blog. The only difference is I cooked my for about 20 minutes.

Lemon Curd

January 21, 2013

This lemon curd has vanilla beans and paired with gluten free banana bread. 


LEMON CURD
adapted from the art of preserving

1/2 cup lemon juice, freshly squeezed, 2 to 3 lemons
zest of 2 to 3 lemons
1/4 cup sugar
3 eggs
1/2 cup butter, cut into small cubes
1/2 tsp  flakey salt, Salt Farm #04 Cyprus 
1 vanilla bean, opened and scraped (optional)

  • In a small heavy pan add the lemon juice, sugar and eggs. Mix to combine, using a whisk.
  • Turn stove on to medium heat. Keep stirring and add 2 pieces of butter at a time. 
  • Once the butter is melted add 2 more butter pieces while stirring. Watch this step very carefully. It can curdle very quickly.
  • Repeat till all the butter is in the pan and the liquid has thicken. It should cover the back of a wooden spoon. 
  • Stain the lemon curd through a sieve.  
  • In the lemon curd add the salt, and vanilla.
  • Add them to little pots to give away or eat right then and there! 

Palm Springs Style Granola

January 19, 2013


PALM SPRINGS STYLE GRANOLA
Makes about 9 cups

Ingredients:

6 cups rolled oats 
2 cups raw sliced or slivered almonds
1 cup dried unsweetened coconut
1 cup sesame seeds
1 cup raw pumpkin seeds
1 teaspoon ground cinnamon, or to taste
Generous dash of sea salt
½ cup maple syrup
¼ cup olive oil
½ cup of coconut oil
1 cup dates, chopped and pitted

Instructions:

Preheat oven to 350 degrees. In a large bowl, combine oats, nuts and seeds, coconut, cinnamon, and salt.


On the stove in a small pot combine the sweetener and oil and bring to a boil. Immediately remove from heat and add to the oat mixture.


Place on a sheet pan lined with parchment paper and put in oven. Bake for 30 minutes or a little longer, stirring frequently. Be careful the edges do not burn.


Remove from oven and add the dates. Cool. Store in a sealed container.

Grain Free, Gaps Friendly Granola

January 17, 2013



I brought two types of Granola to our pantry party this past week. I will post both recipes.

GRAIN FREE GRANOLA
2 cups of raw sunflower seeds
2 cups of raw walnuts
2 cups of raw almonds (sliced, whole or a mix of the two)
1 cup of sesame seeds
1 cup of raw pumpkin seeds
1 cup of raw shredded coconut
1 teaspoon ground cinnamon, or to taste
½ teaspoon ground ginger
Generous dash of sea salt
1/2 cup maple syrup
2 tablespoons olive oil
1/4 cup unrefined coconut oil

Mix everything but the maple syrup and oils. Gently heat the maple syrup and oils on stove top to melt the coconut oil. Pour syrup/oil mixture over the mixed dry ingredients. Spread out on cookie sheet lined with parchment and put in a 150 degree oven for 6-12 hours. Stirring every hour or so.

* You could use crystalized ginger or fresh ginger. Also you don't have to cook on such a low heat. You can do it at 350 degrees for 30 minutes. Stirring every 10 minutes or so.