Wednesday, October 31, 2012

Chocolate-dipped Kiwi Popsicle Recipe

I originally found this recipe here: Chocolate Kiwi Popsicles. I modified it slightly.

2 kiwifruits, peeled and sliced
1 cup baker's chocolate or other high-cacao content unsweetened chocolate bar, broken in pieces
1/2 cup coconut oil
popsicle sticks or popsicle mold handles
In an oven-safe glass bowl, melt chocolate with coconut oil in a 350F oven or toaster oven for about 10 minutes. Stir until completely mixed. Cool to room temperature.
Stick each slice of kiwifruit on popsicle stick.
Dip into cooled chocolate. Place on a wax-paper lined tray. Freeze for 1-2 hours.
This can also be done with large strawberries, chunks of banana or other fruits!

Cinnamon Butter Bites Freezer Candy Recipe

I originally found this recipe here: Cinnamon Butter Bites. A modified it slightly.

1 pound pasture butter, softened
1 tablespoon local honey
1 tablespoon cinnamon
1 1/2 teaspoons vanilla extract
Add butter, cinnamon, honey, and vanilla extract to your food processor. Process for a couple of minutes, mixing ingredients until it looks like whipped frosting. Stop food processor and scrape down the sides of bowl, as necessary.
Line a baking sheet that will fit into your freezer with parchment paper. Place bite-size spoonfuls of butter mixture onto parchment paper-lined tray.
Freeze for an hour or two until hard, then remove from parchment paper and store in a covered container in your freezer.
These will literally melt in your mouth!

Bacon and Butternut Squash Soup recipe

I originally saw this recipe here: Bacon Butternut Squash Soup. I modified it slightly.

1 butternut squash, peeled and cut into large chunks
2 cups carrots, peeled and cut into large chunks (or use baby carrots)
1½ tablespoons coconut oil, melted
1/2 pound raw bacon or bacon ends, chopped
1 small onion, chopped
1 small apple, chopped
2 cups homemade bone broth
1 cup raw milk
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon nutmeg
 (Bacon is not pictured.)
Preheat your oven to 350F.
Toss squash and carrots with coconut oil.
Arrange in a large glass baking dish and roast, uncovered, for 35 minutes or until tender.
In a cast iron dutch oven over medium heat, cook bacon until crisp.

Remove bacon with a slotted spoon and set aside.
Add the onion and apple to the dutch oven and sauté in bacon fat over medium heat until tender, about 5 minutes.
Add the roasted butternut squash, carrots, stock, milk and spices to dutch oven and bring to a boil, stirring often.
Remove from heat.
Working in several small batches, blend soup in food processor until smooth.
Return to dutch oven, bring to a simmer until warmed through.
Serve soup in large bowls, mixing in bacon. You can freeze up to 2 months.

Saturday, October 13, 2012

Gluten-Free Pumpkin Cake Recipe

4 cups almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 Tablespoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon ground ginger
3 pastured eggs
3/4 cup raw milk
1-15 oz. can organic pureed pumpkin
1 cup pure maple syrup
1 teaspoon vanilla
coconut oil, butter or lard
pecan halves, optional
creme fraiche or raw whipped cream, optional

Preheat oven to 350F. Grease 9x13 glass baking dish with coconut oil.
In a large bowl, mix dry ingredients (first 6 ingredients.) set aside. In another bowl, mix wet ingredients (next 5 ingredients) until well blended. Pour into dry ingredients. Mix well. Pour  batter into greased baking dish and bake for 30-35 minutes.
If adding pecan halves, place them on top of cake after about 15 minutes cooking time, so they will not burn. Continue baking for remainder of time, until toothpick or knife comes out clean.
Let cool for 10 minutes before serving. Top with creme fraiche or whipped cream, if desired.
Makes 12.