Dark Chocolate Salted Truffle Cookies

Ingredients

• 6 oz by weight unsweetened chocolate
• 1 ¼ C semi-sweet or dark chocolate (I used semi-sweet)
• 3 large eggs
• ⅓ C lard, butter or palm shortening, softened but not liquid (I used butter)
• ¾ C maple, date, palm or other granulated sugar (I used coconut)
• 1 T vanilla
• ¾ - 1 C almond flour
• ¼ C dark chocolate/dutch process cocoa powder
• ¼ t salt
• ¼ t baking powder
• coarse sea salt or pink salt for sprinkling

Instructions

1. Melt chocolate together into a smooth consistency, stirring constantly to prevent overcooking
2. Sift dry ingredients and set aside. Note: if you'd like a more under-cooked brownie-like cookie, use ¾ C almond flour; if you prefer a thicker cake-like cookie, use 1 C. (I used a scant 1 C)
3. Combine wet ingredients, except chocolate, by whisking until combined.
4. Temper in melted chocolate by adding in about ¼ C and whisking.  Add another ¼ C of the warm chocolate and whisk again.  Then add the remaining melted chocolate.
5. Slowly add in the dry ingredients, stirring on low until just incorporated -- final batter will be smooth and pliable.
6. You may need to set your dough aside to chill for about 10 minutes in order to be able to shape into balls.
7. Form tablespoon (or smaller) sized balls, sprinkle with salt then press semi-flat onto a parchment lined baking sheet.  Bake at 350 degrees for 9 minutes, or until the center of the cookie begins to firm--will further harden as it rests.  Enjoy!

Tonic Concentrate

The articles I read on Tonic said that Cinchona Bark was hard to find, but I found a good source that had it already ground and a reasonable price, Herbal Advantage. I also purchased the citric acid from here.

Before making this I didn't know that quinine was a muscle relaxer and fever reducer. I also had no idea that gin and tonics were used to prevent malaria.

I really love being able to control the amount of sweetness I add to a drink.

Tonic Concentrate (via Lottie and Doof via Tony Cecchini and the NYTimes )

4 cups water
1/4 cup (1 ounce/20 grams) cinchona bark, powdered (you can use a coffee grinder)
1/4 cup citric acid, also known as lemon salt
3 limes, only the peeled zests
3 lemons, only the peeled zests
1 grapefruit, only the peeled zests
1 cup chopped lemongrass (3-4 stalks)
9 whole allspice berries
6 whole cardamom pods
1/4 teaspoon kosher salt
1 tablespoon lavender
3-4 cups rich simple syrup (I made mine from coconut sugar, but you can use turbinado sugar. by volume, two parts sugar to one of boiling water, stirred to dissolve)

In a covered saucepan, bring all ingredients except the simple syrup to a boil and reduce heat immediately; simmer on low for a half hour, then remove from heat and allow to cool fully. Transfer to a carafe or jar and chill for two days. Strain through a superfine chinois or cheesecloth, or by using a plunger press coffee maker. Return to the carafe and refrigerate for a day or two, allowing sediment to accumulate on bottom. When the layer of sediment seems stable, gently decant off the clearer liquid without disturbing the sediment “mud.” It should be about 3 cups at this point (I was closer to 2 1/2); add to this liquid an equal measure of simple syrup, mixing well. Funnel into a clean, capable bottle and refrigerate. Makes roughly 6 cups or 1.5 liters.

Coconut Dulce de Leche

I used this recipe on Bon Appétit with a couple of tweaks. I haven't been able to taste it yet because I have been on a month long cleanse. I hear it's good.

Coconut Dulce de Leche
2 14-ounce cans unsweetened coconut milk ( I like Whole Foods Brand )
1 ¼ cups organic coconut sugar
½-⅔ t coarse kosher salt ( I used Maldon )

Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Transfer sauce to small jars. Cool completely, then cover sauce and chill. Can be made 1 month ahead. Keep chilled.

image via: the lovely blake

Lemon Ginger Dressing + More...

Lemon-Ginger dressing 
1/4 C olive oil
1 lemon, juice
1 tsp lemon zest or 1 inch slice lemon skin

1 carrot or bell pepper (optional)
2 Tb nama shoyu (or tamari, shoyu)

1 inch piece of ginger
1 garlic clove
1/2 - 3/4 C raw cashews (depending on how thick you'd like your dressing)
1/2 C water
1 Tb Dijon mustard
1/2 tsp dry mustard powder
1/4 tsp salt

-Blend all ingredients together in a high powered blender such as a Vitamix. Salt more to preference.  Delicious on everything - grains, salads, any veggie, etc.  Wonderful on a kale salad with mango, red bell, and grated carrot.

Pickled Radishes: http://www.epicurious.com/recipes/food/views/Pickled-Radishes-366455

Strawberry Fruit Leathers: I follow this recipe but keep the strawberry seeds.  I did 5 pints of berries + 2 TB honey and that was plenty sweet for my kids: http://comfybelly.com/2012/05/berry-fruit-roll-ups/#.UWXzIqKopLf

Secret Chocolate Truffles

I adapted this recipe from OMG! That's Allergy Free? blog.  A true nutrient-dense treat!  They are even better when dipped in bittersweet chocolate!  Make sure they are well-chilled to before rolling.  They freeze well too.

The recipe is written as more of a concept than specific amounts - adjust to your taste...

1 cup baked Garnet or Jewel Sweet Potato/Yam puree

3 rounded tablespoons Cacao powder + extra for coating

3 Tablespoons Raw Honey or Maple Syrup (Or, you could use 3 dates, which would thicken the truffle even better - be sure to soak if too dry.)

1 Tablespoon Extra Virgin Coconut Oil

1 teaspoon high quality vanilla
1/8 teaspoon salt
Cinnamon/Cardamom/chili - whatever spice you feel like adding

(If you have a VitaMix, no need to sieve or mash - just throw it all in together.  If using a food processor, you make need to sieve the potatoes and skin/pre-mash the dates.)

Bake sweet potatoes in a covered baking dish at 350 degrees until very soft.  Cool slightly and remove skins. 

Combine all ingredients and mix until very smooth. Taste, adjust flavors and remix.

Cover and refrigerate at least 2 hours or until quite firm.  Scoop out 1 teaspoon truffle mixture, form into a ball, roll in cocoa powder or finely chopped nuts.  Refrigerate in an airtight container.

These will last about 2 weeks in the refrigerator.

Tangerine Marmalade

The tree outside my kitchen window was overflowing with tangerines, so I decided to finally try making tangerine marmalade.  It was so easy and tasted so great, I know I'll be making it every year...as long as our tree keeps producing.  :-)

Tangerine Marmalade

8 c. sliced tangerines (halved and seeded)
4 c. water
1 kg sugar (about 5 cups)
4-5 meyer lemons, halved

Combine tangerines, sugar and water in a large pot.  Squeeze lemon juice into the pot and then add the used lemon halves.  Bring to a boil and let the marmalade cook away for about 30 minutes, then reduce heat to medium and continue boiling until the mixture is thickened (about 15-20 minutes more).  The mixture will continue to thicken as it cools.  Press the lemon skins to release the natural pectin and then remove the halves from the pot.

I put my batch of marmalade in jars and stuck them in the refrigerator, but you could also, obviously, preserve them.

(By the way, I highly recommend spreading this marmalade on Smitten Kitchen's Cream Biscuits!)

{our generous tree}

GAPs Ketchup and a really good Probiotic Apple Relish

So I don't have photos of the recipe I brought and the other recipe I wanted to bring - but I will share both here.  For those that attended the first Pantry Party, I promise the ketchup will turn out better than the one you took home if you follow the proportions below!

Word to the wise: I quadrupled the Ketchup recipe to accomodate our numbers and, despite cooking it ALL DAY, it didn't reduce in time and I ended up with 20+ jars of something more akin to cocktail sauce.

Oh well. Everyone was a good sport.

GAPs Ketchup (from Internal Bliss - the GAPs cookbook)

In a small saucepan, combine 1/2 C White Vinegar with 5 whole Cloves, 1 Bay Leaf, 1 Cinnamon Stick, 1/4 tsp whole Allspice, and 1/4 tsp Celery Seeds.  Simmer on low for 30 minutes.

Meanwhile, in a large pot combine 2 lbs Tomatoes (roughly chopped or crushed by hand), 1 Onion chopped, 1 1/2 tsp Salt and 2 cloves Garlic minced.  Cook on medium-low heat until onions are very soft ~ 40 min.

Strain spices out of the vinegar and add the infused vinegar to the tomatoes and stir.  Puree in a blender or with a stick blender right in the pot.

Heat the sauce to reduce to desired thickness (about 2 hrs).

Add 1/4 C Honey to sweeten - taste and adjust vinegar, salt and honey as desired.

Apple Chutney (from Healthhomehappy.com)
*I really wanted to bring this but ran out of time.  It's so yummy and good for your gut!

Apples, peeled and chopped; to fill a quart jar (6 or so)
Juice of 2 lemons
2 Tbl honey
1/2 cup raisins*
2 inches hot chili pepper, fresh and de-seeded (I use a jalapeno)
1 tsp fennel seeds

Mix all ingredients, place in large jar.  Pack gently to start to release the juices.  If needed, add filtered water to cover the fruit.  Cover and leave at room temperature for 2 days, transferring to the fridge for up to 2 months.

Discard the chili pepper after 2 days, before it goes into the fridge.

*I dehydrate my excess CSA grapes and can attest that homemade raisins are in a class by themselves.  I HATED the little red box my mother always packed in my school lunches.  I didn't even think I liked raisins until I started making them myself in an effort to not let a glut of produce go to waste.  Anyway, I don't dehydrate all the juice out of them, just until they're still plump, and then I store them in the fridge.  Super-sweet and juicy.

Butterscotch

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

Lemon Curd

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

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

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.