Monday, January 14, 2013

Buttermilk Cornbread

This is really, really good... 

2 c. cornmeal
2 c. whole wheat pastry flour
4 tsp baking powder
2 tsp baking soda
1/2 tsp salt 
4 eggs
1-1/2 c buttermilk (or add 2 TBS vinegar to 1-1/2 c milk)
1/2 c. honey
1/2 c. oil (olive, coconut, melted butter, etc) 

Mix together dry ingredients in large bowl, and wet ingredients in a medium bowl.  Add wet ingredients to dry and stir till just combined.

Prepare a 15x10x1 jelly roll pan by pouring 2 TBS oil on bottom and spreading it around.  (You could use a 9x13 pan, but I don't like to wait that long.  Or make 24 muffins.)  Pour batter onto pan and spread until it covers the whole pan.

Bake at 350 degrees 12-15 minutes.

Some time I'll plan ahead and trying this in a soaked version to make it more digestible!  

Monday, January 7, 2013

Two Kinds of Coconut Fudge

This was my attempt to get more raw coconut oil into our diet.  Our hands are getting so dried out in the winter time, and when I take more coconut oil internally, I don't get the bleeding cracks.  My daughter's hands are red and raw so she's excited to try the candy cure.  Both are is delicious!  To keep ingredients raw, you've gotta soften the coconut oil and raw honey. 

In the summertime, my coconut oil is already soft.  But in the wintertime, you have to put the jar in a put of warm/hot water to soften it.  To soften raw honey, bring a pot of water to a boil.  Remove the pot from the heat.  Then put the honey in the pot and let it sit. 

 Choco Coconut Fudge 

1 c.  raw, unrefined, virgin, etc coconut oil, softened
1/2 c. cocoa powder
1/2 c. raw honey, softened  (or more, to taste.  Can also use agave)
1 c. almonds
1/2 tsp vanilla
1/4 tsp sea salt 

Blend up soaked/dehydrated raw almonds  (best choice if you've got them) in the food processor until almonds were in very small pieces.   You can keep the almonds chunkier if you like. 
Mix together all the  ingredients.  Pour onto parchment paper in 8x8 pan and spread out.  Put in fridge.  When hardened, cut into squares.  Store in refrigerator.

Vanilla Maple Coconut Fudge

1 c. coconut oil
1/4 c. maple syrup (could do all maple syrup if desired)
1/4 c. honey
1 tsp vanilla
1/4 tsp sea salt 

Mix ingredients.  Pour onto parchment paper and into 8x8 pan.  Refrigerate.  You may need to stir occasionally as it is hardening.  Once hardened, cut into squares and store in fridge. 

Wednesday, January 2, 2013

Honey Almond Granola Bars

Tasty, crispy granola bars.  Gluten free and they aren't even THAT crumbly.  Use the crumbles for granola in the morning. 
4 c rolled oats
2 c chopped almonds
1-1/2 c shredded, unsweetened coconut
1 c honey
5 TBS sucanat
4 TBS butter
1 TBS vanilla
1/2 tsp salt
2 cups crispy rice cereal

Preheat oven to 350.  Mix together oats and almonds.  Put on tin foil on a jelly roll pan (about 15" x 10" x 1")  Toast in oven for 8 minutes.  Now add coconut and stir.  Toast for about 8-10 more minutes until coconut is golden.  

During toasting, combine honey, sucanat and butter.  Melt over low heat.  Remove from heat and add vanilla and salt. 

When you take the oat mixture out of the oven, turn the heat down to 300. Pour oat mixture into a large bowl.  Add crispy rice and stir.  Slowly pour honey over the top and stir until all is combined. 

Grease the foil then pour granola mix onto jelly roll pan.  Lightly press down.  Bake at 300 for 15-20 minutes or until golden. 

Let cool for about 30-60 minutes, then slice into bars.