Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
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.
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.
Welcome to our Gallery of Christmas Cookies! The recipes featured here embrace GNOWFGLINS. This means we’ve all done our best to use natural, organic, whole food ingredients, and as much as possible, grown locally and in season ingredients. Throughout the coming days, I’ll be grabbing your Christmas cookie (or dessert) recipes off your blogs and adding them to this gallery. I’m looking forward to a spectacular array of nutritious cookie choices!
I’ve long wanted make a homemade Larabar, but I really got inspired this week when reading about foods that are excellent sources of digestive enzymes. The key ingredients in Larabars – dates and nuts – are two of those foods. I use soaked and dehydrated nuts in these homemade Larabars, making them a digestive enzyme-rich food!
In the past, I’ve used the cream part of coconut milk (not light) to make frosting, and that works pretty well. Except that at room temperature, it gets too soft and doesn’t hold up. The answer: Artisana Coconut Butter. Not the most frugal option, BUT definitely the best. In my opinion, it is worth every penny! This frosting holds up at room temperature, and yet is semi-soft when right out of the refrigerator. It is the perfect balance of creamy, smooth, spreadable, and semi-stiff. I don’t expect I’ll ever make another type of frosting.
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Class materials compiled into easy downloads: Fundamentals, Sourdough A to Z and Cultured Dairy and Basic Cheese.
 – Rich with Enzymes and Probiotics!){kind=link}
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