Wednesday 18 December 2013
Dark Chocolate Coconut Cakies
Multiply Delicious- The Food | Dark Chocolate Coconut Cakies
Great great recipe to try
Dark Chocolate Coconut Cakies (or the everything cookie)
Print Recipe
1/4 cup coconut flour
1/4 cup blanched almond flour
1/3 cup unsweetened shredded coconut, plus additional for topping
1/2 tablespoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
6 organic medjool dates, pits removed
1/2 cup smooth organic almond butter
1 small ripe banana
1/3 cup canned organic pumpkin
2 medium eggs
1 teaspoon vanilla extract
3 to 4 ounces dark chocolate (anything over 70% cacao – and soy free), chopped – reserve some for topping cookies
Great great recipe to try
Dark Chocolate Coconut Cakies (or the everything cookie)
Print Recipe
1/4 cup coconut flour
1/4 cup blanched almond flour
1/3 cup unsweetened shredded coconut, plus additional for topping
1/2 tablespoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
6 organic medjool dates, pits removed
1/2 cup smooth organic almond butter
1 small ripe banana
1/3 cup canned organic pumpkin
2 medium eggs
1 teaspoon vanilla extract
3 to 4 ounces dark chocolate (anything over 70% cacao – and soy free), chopped – reserve some for topping cookies
Kto roznosi i zaraża bakterią krztuśca? | Fakty o krztuścu i szczepieniach przeciwko krztuścowi
Kto roznosi i zaraża bakterią krztuśca? | Fakty o krztuścu i szczepieniach przeciwko krztuścowi
w mediach glownonurtowych swiatlo prawdy nt rzeczywistych przyczyn epidemii krztusca
w mediach glownonurtowych swiatlo prawdy nt rzeczywistych przyczyn epidemii krztusca
The Urban Poser:: All Recipes
The Urban Poser:: All Recipes
great source of healthy, wholesome low carbs, grain/ wheat/gluten free recipes
great source of healthy, wholesome low carbs, grain/ wheat/gluten free recipes
Medlar cheese - grand finale!
Generally I followed this Victorian recipe by Theodore Garrett The Encyclopaedia
of Practical Cookery (London 188) featured in Historic Food
Put some Medlars into an earthernware jar, stand it in a saucepan with boiling water nearly to the top and keep it boiling gently over a slow fire. When the Medlars are quite soft, pass them through a fine hair sieve, and weigh the pulp, and for every pound allow one and a half breakfast cups of coarsely crushed loaf sugar and half a teaspoonful of allspice. Put all the ingredients together in the preserving pan, and stir them over the fire with a wooden spoon until thickly reduced, skimming occasionally. Turn the cheese into moulds, and keep them in a cold place. When ready to serve, turn the cheeses out of the moulds on to a dish.
From Theodore Garrett The Encyclopaedia of Practical Cookery (London 188)
but I decided to use earthenware sloow cooker instead
and coconut blossom unrefined sugar ( reducing the amount a little)
and coconut blossom unrefined sugar ( reducing the amount a little)
Chocolate bark with cranberry and pomegranade
Raw cacao liquor ( or good quality dark chocolate )
raw honey to sweeten ( if using raw cacao) - to taste
pinch of Himalayan salt ( salt will enhance sweetness)
coconut oil ( optional) ( it will soften chocolate which will require storing in cooler environment )
ginger or any spices/ extracts of your choice ( optional)
dried cranberries and pomegranate seeds
( alternatively goji berries, dried raspberries, nuts( macadamia) almond flakes etc etc)
Prepare a suitable mould / flat bottom baking tray /silicon tray
If necessary, layered with foil
Melt cacao liquor and coconut oil over hot water pan ( bain marie)
Cool down and add raw honey when only lightly warm. Mix well until combined.
Add salt, extracts, spices and fruit/nuts of your choice
Surowiec kakaowy
( lub dobra , gorzka czekolada)
miod niepasteryzowany ( do poslodzenia jesli uzywamy surowca 100% ) - ilosc zaleznie od upodoban
szczypta soli himalajskiej ( ze wzgl na duza zawartosc mineralow)- sol tez uwypukla slodki smak dzieki czemu mozna zmniejszych ilosc slodzika ( miodu )
olej kokosowy ( opcjonalnie)- zmiekczy troche czekolade, zaleznie od ilosci bardziej lub mniej bedzie wymagala przechowywania w lodowce
imbir/ olejek pomaranczowy ( dopuszczalny do spozycia) lub skorka pomaranczowa
ew naturalny ekstrakt wlasnego wyboru - pare kropel
suszona zurawina ( nie znalazlam bez dodatku cukru i in wiec suszylam samodzielnie ( podpowiedz- warto przekroic na pol przed suszeniem, wtedy szybciej idzie)
swiezy granat ( jesli do spozycia na biezaco bo nie za dlugo polezy ale za to efekt smakowy i wizualny wart eksperymentu )
( ew. owoce goji , suszone maliny, orzechy macadamia, platki migdalowe itp
ilosci zaleznie od upodoban- byle nie przesadzic :)
Przygotowac foremke ( uzywam keksowek silikonowych)
Mase kakaowa rozpuscic w kapieli wodnej ( bain marie)
schlodzic przez pare minut jesli goraca, do temp pokojowej i dodac, olej kokosowy, miod, sol i ekstrakt.
Na koniec dorzucic owoce, orzechy zostawiajac troche do wysypania dna foremki i wierzchu czekolady po wylaniu do foremek/ki
Odstawic do lodowki- do calkowitego zastygniecia
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