450 g (16 oz) dried plums 35% humidity;
100 g (3,5 oz) walnuts;
2 tablespoons sesame meal;
1 tablespoon flax meal;
½ teaspoon cinnamon;
½ teaspoon grounded coriander seeds;
¼ teaspoon nutmeg;
1 grounded Tonka bean;
1 tablespoon rose water;
2 tablespoons coconut oil;
60 g (2 oz) coconut flakes.
Proces nuts and plums with food processor.
Add rose water, spices and flour.
Warm coconut oil slightly and add to the plums.
Form small balls and roll in coconut flakes.
Leave in the refrigerator for 1 hour before serving.
published at 09:57
200 ml (3/4 c) coconut milk 60%;
15 ml (1 tbsp) rice vinegar;
50 ml (3 tbsp) coconut oil (at >25 ºС /77F) or grape seed oil;
60 ml (1/4 c) sugar beet syrup;
30 ml (2 tbsp) homemade vanilla extract;
40 g (1/4 c) hemp flour;
20 g (1/4 c) carob flour;
60 g (1/2 c) corn flour;
80 g (1/2 c) rice flour;
1 tsp baking powder;
½ tsp cinnamon;
½ tsp ground coriander seeds
50g raw cashew nuts.
Combine milk, vinegar, oil, syrup and vanilla.
Add the flours, baking powder and spices.
Mix well and pour the batter in muffin moulds.
Put a cashew nut in each mould.
Bake at 210ºС (410F) 15-20 minutes.
* gluten free and vegan
published at 16:09
I could not help experimenting with edible flowers this year too.
Violets were blooming for one month already. But cold weather and rain stopped me from picking all of them. I could fill only one box of these fragrant flowers.
I dried off some to make a healing infusion in winter times.
Another part I covered with boiling water and left for 24 hours to make a violet extract. As I didn’t want to use sugar for preserving I put the blue liquid in the freezer. I am still meditating on how to use it best.
Violets are most amazing dipped in honey. Their aroma made the honey so fragrant in just a couple of days. I tasted the honey with pancakes and used it to sweeten my first chocolate sweets made as follows:(see the whole article)
published at 16:59