Category: Holidays

Fermented Kayu Bread

11/11/2021

Kayu bread is a macrobiotic delicacy. This Gluten free version takes me back to my Kushi Institute days. We didn't eat much baked flour goods, so it was always a special occasion when we had enough rice leftover to ferment into kayo bread! This is a chewy almost pudding like bread that makes any snack or meal hearty.

Enjoy with butter and jam!

Short grain brown rice (I used 2 cups dried and pressure cooked with double water)
Miso of choice (I prefer chickpea miso, but any will do)
Optional probiotics (I just used what I had in fridge)
Gluten free flours of choice (I like Pamela's Pancake Mix and Bob's 1 to 1 GF blend)
Honey

Place your rice in a bowl and add 1-2 cups of water, 2 Tbs. miso and 1 capsule of probiotic.

Cover with plastic wrap and make some holes for air circulation.

After a day, it will release a lot of water and look like this. Stir 2x/day.

On the second day, add some flour and honey just to feed the fermentation process. Cover and let sit for another 1-3 days (staring 2x day). It should smell fermented but not like it's gone bad. This is hard to teach. You just have to trust your nose and instincts as to when its ready to put in oven.

Line your bread pans with parchment paper and spray with oil so the dough won't stick. Mix in enough flour to create a thick cake-like batter.

Bake at 350 for at least an hour. The top will turn brown and it will rise a bit, but it will also always be sticky inside due to the amount of rice, so use your instincts as to when to take out. Because I slice each spice and toast in a toaster oven each time I have it, that crisps it up a bit before eating.

Soft and delicious. Add favorite toppings and don't eat it cold. Much better warmed up and crisped a bit on edges.

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Hazelnut Truffles

11/8/2021

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Who doesn't like the combo of hazelnuts and chocolate? Made in heaven like peanut butter and jelly! I have a hard time keeping these around. Down the hatch they go! Make as many as you can afford... (hazelnuts are pricy). you won't be sorry. Great for guest or just a hazelnut snack mid day.
Enjoy.

Hazelnuts (as many as you like! I used about 3 cups for this)
Cocoa powder (I prefer dutch process) I used about 1-2 Tbs.
Parchment paper

Optional:
Coconut sugar (I used about 2Tbs.)
Coconut oil (not virgin) I used about 2-3 Tbs.

Lightly toast your nuts at 250 degrees for around 15min or until you smell a hazelly goodness.

Roll between two pieces of cloth to remove most of the skins.

Set aside 30-40 or so nuts to add to the center of your candies.

Grind down your hazelnuts in a food processor. This picture shows them not ground enough. You want the nuts to come together as a paste, but not runny like peanut butter. Watch it closely. Takes about 5 min to achieve.

Then add a bit of cocoa powder and coconut sugar if you like. To taste. (For 3 cups of nuts I used like 1-2 Tbs of each)

Take one of your whole hazelnuts and wrap it with enough nut paste to cover and roll into a ball. Place on a cutting board lined with parchment paper.

Freeze for 30-60min.

Melt your chips in a double boiler, as to not burn your chocolate.

I like to add some (not virgin) coconut oil to thin the chocolate.

*This makes the dip have a thinner coat. You don't have to do this if you like the chocolate dip to be thick.

Dip into the melted chocolate and place back on the parchment paper. Refridgerate until chocolate is set. Like 10min.

Try to save some for company... or your family... LOL...

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Raspberry Almond Cookies

9/17/2021

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This is a fun, pink adaptation of a traditional Italian Amaretti. I adjusted it to my lower sweetness level with coconut nectar and stevia. You can dust with powdered sugar or ground coconut sugar for that extra added sweetness and traditional look.

Raspberry Amaretti

4 Egg Whites (5 if small eggs)
1 cup Coconut Sugar
5 drops Stevia
3 cups Almond Flour
1 tsp. Water if needed
1.2 oz Freeze-dried Raspberries (1/4 cup ground)
20-30 Fresh or Frozen Whole Raspberries

Just Almond Amaretti

4 Egg Whites (5 if small)
1 cup Coconut Sugar
3 cups Almond Flour
1 tsp. Almond Extract
1 tsp. Water if needed
Powdered sugar or powdered coconut sugar

Follow the instructions below, just leave out the raspberry.

Preheat oven to 400 degrees.

Blend/grind freeze dried raspberries to a fine powder. 1/4 cup

Sift your coconut sugar if clumpy.

Separate your egg whites and whisk for a few min until you have stiff peaks.

Fold in the almond flour, coconut sugar, stevia and dried raspberry powder. This mixture should be moldable in texture. use water to adjust if needed.

Either roll a raspberry into the center and cover or let it sit on top. Your choice. I prefer the surprise of the raspberry when you bite into it, but the raspberry on top is festive and beautiful, too.

Dust or roll in powdered sugar.

Bake for 12-17 min.

This batch makes 20-30 cookies depending on how big you make them.

Once cooked for 5-10min, smash them with a fork if you like them flat. Then finish cooking.

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Bµche N⍥el - Yule Log

12/21/2020

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Buche de Noel is basically a Roulade that you make to look like a log in the forest at Christmas time. It consists of a light egg sponge (usually chocolate because logs are brown) and filled with the mouse or pudding flavor of choice. It's then rolled up with a spiral of goodness inside. You top it with frosting or chocolate and decorate it like a fallen log on a winter journey to a friend's house. It's fairly simple to make, it just requires 3 things. A thin egg cake, a pudding or mouse and chocolate decorations.The following is my simplified version. It was really fun to eat and give to friends, as I made 3!

This one is grain and dairy free!

Pudding Spiral:
2 cup Macadamia nut milk (vanilla)
1 Egg
1/3 cup Rice flour
1/2 tsp. Vanilla
2/3 cup Dark Chocolate chips
4 drops stevia
1/3 cup Agave, Honey or coconut sugar
2 Tbs. Cocoa powder (dutch process)
Optional: Peppermint extract 6 drops

Sponge:
6 Egg whites
6 Egg yolks
1/2 cup Coconut sugar
1/3 cup Cocoa powder
2 tsp. Vanilla
4 drops Stevia
1/4 tsp. Salt

Little oil for parchment paper baking

Decoration suggestions: Chocolate chips, marshmallows, peanuts, rosemary sprigs, powdered sugar.... have fun!

Make the pudding first as it needs to cool. Prebake Oven to 375.

Whisk all the ingredients over low heat until it becomes pudding thick. Place in a bowl and put in the fridge to cool. stir occasionally if you like to not let a skin form. No big deal if it does though. There's plenty of pudding left over. In fact you could make 2 logs with this amount of filling. (Nice to have pudding around for a snack with fresh fruit).

Separate your yokes and whites. Whisk your whites until soft peaks form.

Then add the coconut sugar slowly until you have nice firm peaks. Set aside or in fridge while you make the yokes mixture.

Mix the rest of the song ingredients together:
6 Egg yolks
1/3 cup Cocoa powder
2 tsp. Vanilla
4 drops Stevia
1/4 tsp. Salt

And then fold into the egg white mixture gently, as to not disturb too much of the air you just whipped into it.

Spread the sponge onto the oiled parchment paper on a cookie sheet so it's a thin layer.

Bake one 375 for 12-15 min till it's cooked and springy.

Dust a tea towel with powdered sugar or coconut sugar. Tip the cake upside-down onto the towel and peel off the parchment paper. Roll it either lengthwise if you want 2 thin logs or widthwise if you would like a thick short roll with lots of spiral inside.

Set aside for 30 min or so till cool.

Once the cake and the pudding are cooled. spread pudding over the cake leaving a border. Then roll up in the same way you did without the pudding inside.

this picture is the short one, so you can see there isn't much spiral but it does make for 2 logs and is still delicious!

Melt some chocolate chips and cover the log. Make bark-like indents so it looks like a fallen tree. You can also cover marshmallows or nuts with the chocolate for ground cover and texture. I used peanuts and coconut sugar for earth and sprigs of greens and rosemary for that outdoor feel.

Finally dust with powdered sugar for a snowy effect if you like.

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Raw Mint Macaroons

4/11/2017

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Spring is here, and the mint in my garden is happy and abundant! It inspired me to make mint macaroons. You can make these with or without cocoa. The two versions with the same procedures are to follow. Light and not too sweet. Just right.

Makes 20-25 small (1 tbs.) cookies

Chocolate Mint Macaroon: White Mint Macaroon:
1 cup Blanched Almond Flour   1 cup Blanched Almond Flour
1 cup Shredded Unsweetened Coconut 1 cup Shredded Unsweetened Coconut
1/4 tsp. Sea Salt 1/4 tsp. Sea Salt
1/2 tsp. Vanilla   1/2 tsp. Vanilla
3 drops Stevia 3 drops Stevia
1/2 cup Duch Process Cocoa Powder 4-5 tbs. Coconut Oil, melted
4-5 tbs. Coconut Oil, melted 2-3 tbs. Honey or Maple Syrup
2-3 tbs. Honey or Maple Syrup 1/2 tsp. Mint extract
1/2 tsp. Mint extract 1/4 cup Fresh Mint, chopped
1/4 cup Fresh Mint, chopped   1/2 cup GF Chocolate chips
1/2 cup GF Chocolate chips

Place all your ingredients in a bowl.

If you can find the mini chocolate chips, they look the best since this cookie is on the small side.

If making the white mint cookies, wash and finely chop your mint. Then add to the mixture.

Mix everything with a spoon until well combined. You want the "dough" to be slighty wet but also sticky.

If you squeeze some of it, it needs to make a loose ball.

Line a cookie sheet with parchment paper.

Wet an ice-cream scoop or spoon so the "dough" doesn't stick to it. Then scoop and pat the mixture in tight. Tap the side of the spoon and it should slide right out.

Let it set up in the fridge for an hour (or freezer for 20min). Store in a glass container in the fridge.

Great for a light dessert after a heavy dinner.

Minty goodness!

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Raw Vegan Peanut Butter Pie

7/30/2016

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It's summer! Had to think up a fun snack for some Vegan clients of mine. Their kids love peanut butter, but this could easily be any nut butter you prefer. I like to serve it on a hot day directly out of the freezer for added coolness, but texture is wonderful out of the fridge, too. Happy no-baking! Keep cool....

Crust ingredients:
6-8 Madjool Dates, soaked 1 hour
3/4 cup Raw Almonds
1/2 cup Raw Walnuts
Salt
Optional: 3 Tbs. Raw Cocoa powder

Filling:
1/2 cup Grape juice
1 tsp Agar agar or grass fed gelatin
1 can High fat Coconut cream (like 15% or higher)
1 cup Nut butter of choice
1/4 cup of sweetener of choice (I used honey but maple or date, etc would be fine)
4 drops of Stevia
1 tsp. Vanilla
pinch of Sea Salt
2 Tbs. Coconut oil, at liquid temp.

Make your crust. Fist blend your nuts into a powder in a food processor. Then strain and chop your dates. Add enough to make a sticky pliable crust to pat into a pan.

Pat your crust into a pan. I used a 9"

If you have leftover crust, it makes nice snacks. Just roll into a log and cut into bite sized pieces. Wrap in parchment paper. See here for more instructions...

Nut snacks

Bring your apple juice and agar (or gelatin) to a boil for 3-5 min until dissolved.

Mix all the filling ingredients together in a bowl and place in the fridge or freezer to start the stiffening process.

When you can see that the filling is stiffening due to the gelding, not freezing, then take it out and mix it smooth with a whisk.

Then pour into your pie pan and place in the fridge for 2-3 hours to set up.

If you'd like to make a ganache topping, you can prep that now. It's great drizzled on top or as a chocolate layer on top.

This is how it looks when set up. Easy to cut, but soft.

YUMmmmmmm!!!

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Monkey Bread

12/25/2015

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Monkey Bread? Oh yeah.... MONKEY bread! I don't know if it's a real thing or if my mom just called it that for us as kids cuz it was fun, but monkey bread is a great name for it! It falls apart after baking into balls. No throwing, now!

You can make it plain, cinnamon, herb... whatever you like. I show both applications here for plain and cinnamon.

This recipe is for after you have a ready-dough. I don't post much about grains and bread, but for those special occasions, this one is a fun alternative!

Favorite bread dough (I used Pamela's GF Pizza dough here)
Butter or other fat of choice

Optional:
Herbs
Cinnamon and sugar
Etc...

Make your dough per the instructions. Tear off small pieces.

Roll them into balls and dip into butter.

Place into an oiled bread pan.

For a cinnamon sugar monkey bread, dip your buttered dough ball into a bowl with cinnamon and sugar before adding to the pan.

I used coconut sugar here, but maple sugar, cane sugar or xylitol will work just fine.

Cover the dough and place somewhere warm. To make it rise faster, you can put it over a bowl or pan of steaming water.

Once it has fully risen, bake uncovered per the instructions. Be mindful to watch it so you don't burn it. It may be in a smaller pan than intended and will cook faster.

These baked at 350 for 30min.

They will just break apart when you grab them. Serve whole so others can have some monkey business!.

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Grain Free Pizzelles

12/8/2015

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If you have a pizzelle maker, you're my hero! Let's be friends! These cookies are so fun and very traditional at the holidays. The smell of anise and sugar is one from my childhood that makes me smile. It's a very particular association that most Italians have. If you haven't tried them before, call an Italian friend and ask if you can borrow their pizzelle maker to try them out. If you have an ice cream cone maker, you can also use that. (A waffle iron is too deep.) These irons are around $39 online. I chose the entertaining size, but they also come in a larger size.

1 1/4 cup Blanched almond flour (it's important that it's blanched)
2 tsp. Coconut flour
1/2 cup Arrowroot
1/2 cup Maple sugar (or preferred crystal sugar)
1/2 tsp. Baking powder
1 tbs. Anise seeds (or extract -about 2 tsp.)
1/2 cup Grass Fed Butter, melted
3 Medium sized eggs

Optional: Lemon zest

Mortar and pestle or coffee grinder
Pizzelle iron

Grind your seeds. No need to make it too fine.

Heat your iron to level 4 or 5.

Mix your dry ingredients then add your eggs and butter and slowly incorporate until its all evenly distributed.

*I've tried many sugars and many flours. This combination is my favorite. It's not too sweet and doesn't give me a sugar headache. But also makes them light like regular cookies.

Adding a little lemon zest really makes things pop.

You can try it now or after you've made half the batter into cookies, just to compare and see if you like it.

Add about 1 tsp. or so of batter to the center of each little pizzelle. You'll figure out how much exactly you need for your iron.

Too much!

Perfect.

As you close the top, let it rest with gravity for a few seconds to cook before pushing down all the way to clip it shut. This makes for nicely formed cookies that are not too thin.

Try it both ways to see which you like.

This recipe makes 32-36 cookies in my sized iron. Feel free to dust with powdered sugar of choice if needed. I like them just like this.

Make enough to take to your neighbors. After all, that's part of the joy of cookies!

Let the party begin...

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Persimmon Crumble Pie

11/26/2015

I wait all year for Persimmons to be in season. It's a short one! They are perfect for Thanksgiving as they look like little pumpkins! I love pie, but it's often way too sweet for me. I've included a nice mildly sweet version that you can adjust to your sweetness level. This pie is also super made with Granny Smith APPLES! I had two pie crusts, so one of each it is!

(Recipe is for one pie)

1 9" GF Pie crust (or a nice home made paleo one)
7 Persimmons or 4 Granny Smith apples
1 Tbs. Sweetener of choice (I used Birch Xylotol today)
1 Tbs. Arrrowroot or Tapioca starch

Crumble:
1 cup of nut flour of choice (see my macadamia version here)
1 Tbs. Nut butter (I used almond butter)
1/8 cup Sweetener of choice
1/8 cup Walnut oil (or melted coconut, butter...)
1/2 tsp. Apple pie spice
1 pinch Sea salt
1 tsp. Vanilla

Parchment paper
Foil

Chop persimmons or apple into small chunks. Preheat oven to 350 F.

Fill your crust as high as you dare. I found this one to be the max! It was 5 apples. (That's why I suggested 4). Made a bit of a spill over in the oven while baking.

If you use a different fruit like cherries or peaches, just leave out the apple pie spice. Delicious!

Add 1 Tbs. of your sweetener of choice on top of the fruit.

And then add the arrowroot. This just makes the juice from the fruit thicken as it cooks.

Mix all the crumble toppings so that you get a nice mixture of dry and wet crumble. Place on top of pie. Patting it in...

Cover with parchment paper and then foil. I do this so that the foil doesn't touch the food. Aluminum is handy, but not healthy.

Bake at 350 for 1.5 hours covered.
Then 15 min uncovered.

Oh.... yeah! Try not to burn your tongue!

Paleo Peppermint Patties

10/27/2015

This recipe is for my friend Tony. He is a Standard American Eater who just recently found out about the benefits of coconut oil. He was a coconut hater previously. This is a good reminder that the quality of the food makes a difference. The reason he disliked coconut so much was due to the sweetened, preserved, dried, shredded coconut from childhood. Nothing like fresh young coconut, or Organic cold pressed Extra virgin Coconut oil. He's noticed his skin is softer after months of taking 2 tbs/day. I've done it before, but I don't care for a mouth full of oil, so I was inspired by the peppermint in the garden to make a much more fun version. This is great for the holidays or just anytime. I keep it ready for action for company or after-dinner mint.

1 cup Organic Extra virgin coconut oil
1/3 cup Honey (or other liquid sweetener you prefer)
4-5 drops of Stevia
1 tsp. Peppermint extract
Optional: 2-3 Tbs. fresh Peppermint

1-2 cups of Organic fair trade dark chocolate chips
Parchment paper
Tray
Mixing bowl
Small ice cream scoop or melon baller

In a small bowl, combine all but chocolate in a bowl, mixing with a spoon. If the oil is liquid, put it in the fridge for a while to help it become more solid.

Smash any clumps of coconut oil against side of the bowl until mixture is smooth.

Optionally, add some chopped fresh mint. This adds a nice color and taste.

Freeze mixture for a few minutes until it starts to harden, then remove from freezer.

Scoop out equal amounts of your oil mixture. You can use a small ice-creamscoop or melon baller. Scoop out onto parchment paper on a tray. Then freeze till hard (about 5 min).

Then press them down to flatten. Place back into the freezer.

Set up a double boiler. A plate onto of a pot with boiling water will do just fine. Just be mindful to just gently melt the chocolate. Do not over heat.

Once melted and smooth. Take off heat and let it cool down. If too hot, it will melt the oil and just make a mess when you dip the flattened patties into it.