A sweet and salty combination that you won’t be able to stop eating!
Butter a very large bowl.
Pop 1/2 cup of popcorn kernels using an air popper.
In a medium saucepan combine the sucanat, butter, pure vanilla extract and 3 tablespoons of water.
Bring to a boil over medium-high heat stirring constantly to prevent burning.
Bring to 260 degrees.
Immediately pour the toffee over the popcorn and stir a few times.
Sprinkle the salt over the popcorn and stir until the popcorn is evenly coated.
Let cool completely, break up and eat.
This recipe solves the problem of how to make a pie crust and not use un-soaked grain. It can be used as a pie shell, or in tarts.
In a medium bowl, combine the sprouted wheat flour with the sea salt.
“Cut in” the lard, using a pastry cutter, two table knives or rub the lard in with your fingers until the mixture is crumbly.
Using a fork, very gradually add the cold raw milk. You want the dough to hold together nicely, but not to be wet, nor dry and crumbly.
Place the dough on a floured surface (you may use more of the sprouted flour or some unbleached flour.)
Form the dough into a nice round, and flatten with the palm of your hand.
Roll out the dough, being very careful to keep it floured and not stuck to the surface. You can do this by using a long flat spatula to run under the dough, add more flour and flip it over a few times as you roll.
Do NOT be in a hurry. This dough is tender, and requires patience and careful handling.
When it is large enough to cover the bottom and sides of your pie dish, plus some, flour the top of it a bit, carefully fold it in half, and then lift it into the pie shell and unfold.
Since it is tender, it might rip a little here and there, but you can easily mend it by pressing the edges together with your fingers. Turn under the edge of the crust and “flute” it with your fingers.
This pie shell is inclined to get too brown in the oven, so after the baking is about half done, protect the edge of the pie shell with strips of aluminum foil or a silicone pie crust shield.
The original recipe came from my grandmother and has been handed down through the family. I grew up watching my mom make this every Christmas and learned how to make it as a teenager.
Butter a large, rimmed cookie sheet or use a silicone baking mat on the cookie sheet.
Combine the butter, sucanat, water and vanilla in a large sauce pot. I use a 6 quart sauce pot because it has a larger surface area and cooks more evenly.
Over medium-high heat, stirring occasionally with a wooden spoon, bring the mixture to a full boil.
Insert a candy thermometer into the mixture, and stirring constantly, scrapping the sides and edges of the pan as well, bring to 260 degrees (sucanat cooks differently than white sugar and does not need to be heated to as high a temperature to reach the proper consistency). This takes about 20 minutes.
Immediately pour onto the prepared cookie sheet.
Using the spoon, spread the toffee out as thinly as you want it. You can also tip the pan from side to side to thin it out.
Wait 5 minutes, until the toffee is set but still hot, and then put the chocolate chips on top of the toffee.
Once the chocolate is melted, spread it evenly over the top of the toffee.
Let this sit for several hours or overnight for the chocolate to set.**
Using a table knife, break up into pieces.
Store at room temperature in a sealed container.
** You can making the cooling process go faster by putting it in the refrigerator, but the chocolate will have a whitish cast to it.
These Cookies are hearty, satisfying, redolent of ginger and not too sweet.
In a medium saucepan, combine the shortening, molasses, and honey. Heat a little, stirring, until the shortening melts. Remove from heat. It should only be lukewarm. If it is too hot, let it cool for a while.
Add the Sucanat and stir to dissolve at least partially.
Place 3 cups of the spelt flour, salt, soda, ginger and cinnamon in a sifter and sift it together.
Add portions of the sifted mixture, stirring well with a wooden spoon, alternately with portions of the milk/kefir mixture. Stir all together thoroughly.
Begin adding more spelt flour, 1/2 cup at a time, stirring in well until you have a medium-soft dough.
Work dough with your hands for 5 minutes, cover and place in the refrigerator for 24 hours.
Pre-heat oven to 350 degrees F.
Turn dough onto lightly floured surface (use more spelt flour or unbleached) and roll 1/4 inch thick.
Cut out with a large round cookie cutter. Place the cookies, one inch apart on a greased cookie sheet.
Use a little pastry brush or a small piece of cheesecloth to paint each cookie with the beaten egg.
Bake at 350 degrees F for 10 minutes. Watch them. It could take several more minutes, but you’ll need to check and see if the bottoms are getting done looking.
Remove to cool on a clean dish towel.
Organic peaches canned in a light syrup of honey, vanilla and lime juice.
Wash the peaches in water, rubbing the fuzz off.
Halve the peaches and stuff into (cut side down) into hot, clean canning jars.
Mix the water, honey, lime juice and vanilla extract in a pan. Bring to a simmer.
Pour the hot syrup over the peaches in the jars.
Put on clean, hot lids and rings.
Process pint jars for 30 minutes or quart jars for 35 minutes in a water bath canner.
Let the jars cool completely before opening.
Fluffy, soft and cakey cookies that are pretty look at as well as delicious. Only slightly sweet for those of us cutting back on sugar.
Preheat oven to 350 degrees.
Beat together eggs, sucanat, melted butter or coconut oil until glossy. Beat in pumpkin puree. Add vanilla.
Sift together remaining ingredients, except shredded coconut, and combine with the wet ingredients.
Allow to rest for 5 minutes. This allows the coconut flour to absorb some of the moisture, making the dough easier to work with.
Get dough by the spoonfuls and roll into small balls. Roll the dough balls in shredded coconut.
Place on parchment lined baking sheet and bake for 12-14 minutes. Do not overbake.
This cheesecake is creamy, slightly sweet and very refreshing, not heavy at all. This can also be made gluten-free by replacing the flour in the cheesecake with corn starch.
For the cheesecake:
Preheat oven to 350 degrees.
Spray a 9 inch pie pan with cooking spray.
Combine the cream cheese, yogurt, egg and vanilla in a food processor (you can also use a blender). Process until it’s smooth.
Add in the orange juice concentrate, bananas, flour and lemon juice. Process for 2-3 minutes until it’s very smooth.
Pour into the pie plate and bake for 35-40 minutes until it’s a light golden brown on top and the middle is set.
Cool completely.
**Regular plain yogurt will work as well. Greek yogurt is thicker so the finished product is thicker.
For the blueberry pineapple topping:
Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly, until it’s boiling and thick and the blueberries are popping.
Cool completely.
Pour topping onto the cheesecake and refrigerate until chilled.
One day soon we will awaken to several inches of beautiful white powdery snow on the ground. If our children were still at home, there would be joyous requests for Snow Ice Cream! Here is how to make it.
Mix all of the ingredients in a blender or with an electric mixer or egg beater.
Send someone reliable outside with a big bowl and a pancake turner to carefully gather nice clean snow ~ ( no sticks or other contaminants, please! )
Put the milk and egg mixture into a bowl and start stirring in the snow. Keep adding it until it is pretty thick, but not so thick that you can’t get it all saturated with the liquid.
Serve immediately!
A yummy, mostly fruit-sweetened ice cream that tastes amazing with homemade chocolate sauce and chopped nuts!
Place chopped bananas and dates into a baking dish and drizzle with coconut oil and maple syrup. Bake at 350 for about 45 minutes. Remove to a bowl and let cool. Blend coconut milk, raw milk, caviar from the vanilla bean, and cooled banana mixture in a blender until smooth. Chill completely, then freeze in ice cream maker. Top with chocolate sauce and chopped pecans!
For the “magic shell” sauce, gently melt together cacao powder, coconut oil, extract, stevia and salt. Heat until cocoa powder is dissolved. Taste, and add more sweetener if need. Pour into a jar and store at room temperature. If it separates, just shake it well before serving.
Delicious, soft sprouted flour cookies with dark chocolate chips (or raisins) and shredded zucchini.
Preheat the oven to 350 degrees.
Cream together the butter, egg, sucanat, honey and vanilla in a large bowl.
In a separate bowl, stir together the dry ingredients.
Stir the dry ingredients into the wet until combined. Stir in the shredded zucchini and chocolate chips.
Drop by spoonfuls onto a greased baking sheet (or use a silicone mat). Bake for 10 to 15 minutes. Cool before storing in an airtight container. These make about 2 dozen soft cookies.
I have used both a pie pumpkin and butternut squash in this recipe and feel that the squash was slightly sweeter. Squash is always much easier to find. Either way, just cut them in half, remove the seeds and bake on a sheet pan, cut side down until completely soft. The spices are completely flexible, nutmeg and would be nice as well. Some people like a lot of spice to their pumpkin, so feel free to add more if that is the case.
Preheat oven to 350 degrees. Separate egg yolks and whites. Place whites in mixing bowl and yolks with cooled pumpkin puree. Whip egg whites until light and fluffy. Combine egg yolks, squash puree, melted butter, honey and spices. Mix well. Fold in egg whites gently. Pour into a deep dish pie plate with optional crust. Bake for 55 minutes for deep dish 30 for regular. The middle should still jiggle slightly . Let cool, then slice and serve. Keeps five days in the fridge.
This recipe is for a deep dish pie plate or two regular pie plates. You can pour leftover filling in any baking dish to have some extra treats on the side. This is also fantastic sprinkled with my GAPS Crumble halfway through the baking time.
I serve this with homemade yogurt cream for us and we love it. For guests and my husband, who has not lost his sweet tooth, I serve it with a good dollop of amply sweetened whipped cream and it gets rave reviews.
These muffin-like cookies are a hit each time I make them. They are perfect for the holidays or to enjoy all year long! Kids gobble these up, too.
Preheat oven to 350 degrees F.
Lightly butter baking sheets.
Whisk together pumpkin, syrup, yogurt, oil and vanilla until smooth.
Mix together dry ingredients.
Stir dry ingredients into wet ingredients.
Fold in chocolate chips or dried fruit - we use 3/4 cup for yogurt and 1 cup for kefir to bump up the sweetness.
Drop dough by tablespoonful onto baking sheets.
Cool cookies on a wire rack after baking.
*These cookies taste even more amazing a day or so old - the spices really come through - if you can wait that long!