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. 

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

Makes about 9 cups


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


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.

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.