spreads
Hummus on Toast
The best hummus we’ve ever had. We all agreed. On the advice of my mom, I purchased some small Middle Eastern garbanzo beans, called Chana Dal.
Pictured left, you can see the beans dry and then cooked. (See How to Cook Dry Beans.)
What made the hummus so good? Well, I think it was those beans, for [...]
Coconut Oil As Butter
Lately, we’ve taken to using unrefined, virgin coconut oil anytime we need a buttery spread. Jeff said, “This is what butter should taste like!” It’s really good, surprisingly good. Give it a try.
Black Bean Spread
This spread is just fabulous. Really hit the spot today. You can see our delicious and simple lunch in the picture (see also Four-Grain Flatbread).
The recipe is flexible; a couple of the ingredients are optional. Can’t beat that! I’m sure it could be livened up with cilantro or cayenne pepper.
4 cups cooked black beans (see [...]
Sweet Chocolate Hazelnut (or Almond) Spread
This recipe is a work in progress… Would love your input on it!
Sweet Chocolate Hazelnut (or Almond) Spread
makes about 1 cup
1 cup hazelnut butter or almond butter, salted (or add 1/4 teaspoon sea salt to this recipe)
3 tablespoons cocoa powder
3 tablespoons raw agave syrup
2 teaspoons vanilla extract
1/4 to 1/2 cup mild oil, or nut oil, [...]
Pumpkin Seed Butter, Raw
Last week, I tried a corner of a friend’s pumpkin seed butter-n-honey sandwich. It was good!
I have never thought to make pumpkin seed butter before. But after tasting it, I was determined to try!
I have to say that while making it there was a distinct smell and it reminded me of baby food puree — [...]
Chunky Spiced Pear Jam
I had a friend over on Sunday afternoon. She was waiting for her husband to finish helping my husband. (They worked really hard.) She had a box full of very ripe pears. So we made jam. She was remembering some pear jam a friend had given her once and that’s what we tried to recreate. [...]
Natural (Soaked) Almond Butter in a Food Processor
Make a healthy soaked almond butter in your food processor. The soaking process neutralizes enzyme inhibitors, making this nut butter an excellent source of digestive enzymes!
Pinto Bean Spread
This is a very delicious spread to smooth on toasted Four Grain Flatbreads (gluten-free), top with cheese and put under the broiler so the cheese can melt and crisp up.
I’ve noticed that differing spice companies offer spices of varying potencies. The best flavor will come from quality dried spices. So please adjust these spices to [...]
Roasted Hazelnut Butter
Roasted Hazelnut Butter
Yield: About 2-1/2 to 3 cups
4 cups Roasted Toasted Hazelnuts
3/4 to 1 teaspoon salt
2 to 4 teaspoons grapeseed oil, for consistency (if desired), plus more if necessary
If using Vita-Mix, put all the hazelnuts, all the salt and all the oil in the wet container. If using a food processor, process half or [...]
Blackberry Jam — Agave Sweetened
Finally, yesterday was the day to finish the blackberry jam, thanks to bringing home some lemons on the way home from church. The 12 pounds of berries made about 12 pints of jam, or 4 1/2 batches, following the basic recipe included in the box of Pomona’s Pectin. Our jam is not on the sweet [...]
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