Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
One of the best and most simple things I’ve ever done is make my own vanilla extract. And bourbon vanilla, at that. Our homemade ice cream is 500 times better for it. Also in this post, I am announcing the two winners of the Family Camping Handbook from Kitchen Stewardship. Enjoy!
We loved, loved, loved this spice cake! The souring process is easy and worth the effort to prepare the wheat for maximum digestibility. Whole wheat flour is wonderful. This cake needs hearty, I think. But if you differ, feel free to use whole wheat pastry flour for a lighter cake. Also, a very special announcement at the end of this post which you need to read.
Feeling like a good chocolate chunk cookie? Here you go! For the chocolate chunks, I’ve been coarsely chopping dark chocolate rounds. These cookies use sprouted flour, which I love to use in cookies and baked goods where there’s none (or not enough) liquid for an overnight soaking. But actually, sprouting a grain is better than soaking it, so I’m happy to do it regardless.
Erin’s back – and I’m so glad! Look at this beautiful chocolate torte. Oh, my… Thank you, Erin, for another beautiful recipe from your lovely kitchen. This torte is a delicious and easy, soaked, whole-grain chocolate cake.
I’m excited to share a recipe that’s been in the works for several months – marbled fudge. Since before Christmas 2009, in fact. This fudge makes good use of my new favorite ingredient, coconut butter and is very similar to my basic frosting. Either layer can be made alone – for plain vanilla fudge or plain chocolate fudge. Or add other extracts (mint, hazelnut, almond, lemon, orange) for flavor tweaks! Be sure to let me know how you like it, or what improvements you’d make.
Please welcome Claudia Vasquez, who is today sharing a beautiful photo tutorial of making the Coconut Macaroons from Nourishing Traditions. Thank you, Claudia, for your inspiration and lovely photos!
If I had had time yesterday to participate in the Tuesday Twister (better go add myself now), I would have shared that I made these gluten-free soaked biscuits. They are moist, light, and tasty – even after three days. This is a gluten-free and soaked version of my cinnamon and honey sprouted spelt biscuits.
Delicious on my best homemade chocolate ice cream, here’s an easy chocolate syrup which features mineral-rich and tasty maple syrup as well as my new favorite kitchen ingredient, Artisana’s coconut butter.
Scoopable, creamy, smooth, delicious… the best homemade ice cream ever! You can turn this basic recipe into mint chocolate chip, cookies and cream, or strawberry, just to give you some ideas…
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