Wednesday, January 23, 2008
Olive Oil -- the Italian Butter
It seems that the axiom maybe truer than I ever thought. I was given a wonderful gem of information today. If you use Vegan Butter and don't have any or prefer not to use a vegan butter then you can use 1 part flax oil with 2 parts virgin olive oil and then refrigerate it. As long as it is cold, it has an awesome buttery taste, is healthy for you, and is very very spreadable for crackers, toast, or whatever else ones heart may desire.
Friday, January 04, 2008
Cherry Coconut Cake
Cake:
1 cups unsweetened coconut flakes
2/3 cup unsweetened dried cherries
1 cup pitted dates
3 Medium to Large Apples or (4 to 5 if small-medium)
1 cup hazelnuts soaked overnight
1 cup pecans soaked overnight (Substitute almonds for a less sweet taste)
1/8 teaspoon of sea salt
1/2 cup filtered water
1/2 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon all spice
1 teaspoon nutmeg
1/2 teaspoon ground cloves (1 teaspoon if you like the stronger flavor)
1/2 teaspoon mace (Omit if you use full teaspoon of clove)
2 tablespoons vanilla extract
Place dates in filtered water to soak
In food processor grind the nuts and coconut into a light flour
Peel and core apples, then shred
Press as much juice out of the apples
Soak dried cherries in the apple juice from the pressing
After cherries have soaked for 10 minutes, place them in food processor along with the dates, apple juice and 1/2 cup of the water the dates were soaking in. Blend all the ingredients into a paste.
Slowly mix the dry goods, the nuts, coconut, and cocoa powdered into the paste, followed by the spices and salt and vanilla.
Once the all of the ingredients have formed a paste, add in the shredded apple.
Take the mixture and press into pan of choice, layer with frosting below.
Garnish with shredded coconut, sliced almonds, chopped pecans, chopped hazelnuts, or any combination of the above.
Allow to set up in the refrigerator before eating.
Frosting
1/2 cup maple syrup or agave nectar
2 tablespoons vanilla extract
1 cup pecans, soaked
1 cup almonds, soaked
(substitute 2 cups of cashews for less nut flavor in the frosting, or use 2 cups pecans for softer, more sweet frosting, I have also used the pulp left over from making almond milk 2 cups of almond pulp)
1/2 cup apple juice
1/4 cup cherry juice
1/2 cup pitted dates
2 cups pitted cherries
Place all ingredients in food processor and blend until smooth.
1 cups unsweetened coconut flakes
2/3 cup unsweetened dried cherries
1 cup pitted dates
3 Medium to Large Apples or (4 to 5 if small-medium)
1 cup hazelnuts soaked overnight
1 cup pecans soaked overnight (Substitute almonds for a less sweet taste)
1/8 teaspoon of sea salt
1/2 cup filtered water
1/2 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon all spice
1 teaspoon nutmeg
1/2 teaspoon ground cloves (1 teaspoon if you like the stronger flavor)
1/2 teaspoon mace (Omit if you use full teaspoon of clove)
2 tablespoons vanilla extract
Place dates in filtered water to soak
In food processor grind the nuts and coconut into a light flour
Peel and core apples, then shred
Press as much juice out of the apples
Soak dried cherries in the apple juice from the pressing
After cherries have soaked for 10 minutes, place them in food processor along with the dates, apple juice and 1/2 cup of the water the dates were soaking in. Blend all the ingredients into a paste.
Slowly mix the dry goods, the nuts, coconut, and cocoa powdered into the paste, followed by the spices and salt and vanilla.
Once the all of the ingredients have formed a paste, add in the shredded apple.
Take the mixture and press into pan of choice, layer with frosting below.
Garnish with shredded coconut, sliced almonds, chopped pecans, chopped hazelnuts, or any combination of the above.
Allow to set up in the refrigerator before eating.
Frosting
1/2 cup maple syrup or agave nectar
2 tablespoons vanilla extract
1 cup pecans, soaked
1 cup almonds, soaked
(substitute 2 cups of cashews for less nut flavor in the frosting, or use 2 cups pecans for softer, more sweet frosting, I have also used the pulp left over from making almond milk 2 cups of almond pulp)
1/2 cup apple juice
1/4 cup cherry juice
1/2 cup pitted dates
2 cups pitted cherries
Place all ingredients in food processor and blend until smooth.
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