Cloud Icing


Cloud Icing

Ingredients:
1½ cups honey
4 egg whites
1/4 tsp sea salt
1/8 tsp cream of tarter

Instructions:
In a small saucepan with tall sides over medium heat, add honey.  Cook, until honey reaches 240˚, which is known as a soft-ball stage.  The honey will spin a thread when dripped from a spoon.

 Cloud Icing

In the bowl of a standing mixer, combine egg whites, sea salt and cream of tarter. While the mixer is running on high speed, pour the hot honey mixture slowly into the egg whites.  Beat the mixture for approximately 5 minutes, until the mixture is stiff, but still soft.

Cloud Icing

Honey Panna Cotta with Kefir


Honey Panna Cotta with Kefir

Vanilla beans can get expensive, but they can be found economically online with a quick search.  However, if you can only get the pricey ones, cut it down to one or two vanilla beans, it will still be delicious!

Ingredients:
3 vanilla beans, split and seeds removed
2 cups heavy cream, divided
3 tbsp +1 tsp bovine gelatin*
5 tbsp cold water
4 cups kefir
¾ cup raw honey
1 tsp vanilla extract

Instructions:
In a small saucepan over medium heat, combine vanilla beans and pods with 1 cup of cream.  While stirring to prevent the milk from scalding, bring to a boil and immediately remove from the heat.  Set aside for just 10 minutes.  While mixture cools slightly, use a fork to combine gelatin and water into a small bowl.  Set aside for 5 minutes.

After cream mixture has cooled slightly, but is still quite warm, whisk in the gelatin mixture until fully combined.  Then, strain using a fine mesh strainer into a large bowl to remove vanilla pods and any remaining small gelatin clumps.  The seeds will go through, but the pods will stay in the strainer.  Add the remaining cup of cream, kefir, raw honey and vanilla extract.

Ladle the mixture into 10 1-cup ramekins (however any vessel will do) and chill for at least 1 hour until set.  Serve cold.

* I used Bernard Jensen gelatin for this recipe. Different types of gelatin behave differently.

Honey Panna Cotta

Kefir Strawberry Ice


kefir strawberry ice

The mixture should be like soft-served ice cream when poured into the glass container to freeze. If it is too loose, like a smoothie, add more strawberries, as the texture will depend on the size of the strawberries used.

Ingredients:
5 cups whole frozen strawberries
2 cups raw plain kefir
¼ cup raw honey
juice of 1 lemon

Instructions:
Combine all ingredients into a high-speed blender. Use a spatula to scrape down the sizes and encourage the mixture together, when necessary. Pour into a glass container. Freeze to desired texture. If completely frozen, allow the dessert to sit at room temperature for 10 minutes before scooping.

kefir strawberry ice

Fancy Figs


Our amazing chef for the Apricot Lane Farms WWOOFer program, Ofelia, inspired this dish.  She thinks it’s so simple that it almost isn’t a recipe, but I disagree!  Simple combinations of fresh ingredients are the best.

1 cup Mascarpone cheese
4 soft Medjool dates, pitted and coarsely chopped
2 dashes cinnamon
1 dash nutmeg
pinch lemon zest
10 figs, cut in half (stem to bottom)
raw honey, to drizzle

Instructions:
To a small bowl, add Mascarpone cheese.  Using a hand mixer, beat until the cheese looks like thick whipped cream, approximately 20-30 seconds.  Add dates, cinnamon, nutmeg and lemon zest.  Mix on medium to combine.  Scoop approximately 1 tablespoon onto the center of each fig.  Place figs on a serving platter and drizzle with raw honey.  Enjoy!

IMG_9561

Avocado Pudding


Recipe inspired by: John Chester
Serves 4

As suggested in the recipe, I encourage topping this pudding with some chopped soaked almonds and a bit of shredded coconut.  We all unanimously like the crunch that it adds.  The pudding can be served warm or cold, but we like it chilled.

Ingredients:
2 ripe avocados
3/4 cup whole coconut milk
1 cup almond milk
8 pitted Medjool dates

Instructions:
In a blender, combine avocados, coconut milk, almond milk and dates.

Avocados

Coconut Milk

Almond Milk

Dates – Remember to take out the pit!

Blend until smooth.

Use a spatula to encourage the pudding to mix thoroughly.  Refrigerate for 2 hours.  Best served cold topped with chopped soaked almonds and coconut flakes.

Coconut Almond Fudge


Make 16 pieces
by Sandy Schrecengost

Ingredients:
1 cup coconut oil, at room temperature
1/2 cup soaked almond butter
1 tbsp raw honey
1 tsp vanilla
pinch of sea salt
1/2 cup roasted almonds, chopped & divided (garnish)

Instructions:
In the bowl of a food processor, combine coconut oil, almond butter, honey, vanilla and sea salt.

Coconut Oil, at room temperature

Homemade Almond Butter

Raw Honey

Pure Vanilla Extract


Blend until well mixed, about 30 seconds.


In the bottom of an ungreased 8×8 glass baking pan, spread 1/4 cup of the chopped almonds.


Pour coconut mixture as evenly as possibly into the 8×8 pan, over-top of the chopped almonds.  Use a spatula to evenly spread the coconut mixture.


Sprinkle remaining chopped almonds evenly over top.  Freeze for 10 minutes.


Score using a paring knife.  Return to the freezer for an additional 20 minutes.  Store fudge in the freezer until 5 minutes before service.  Allow to rest at room temperature for 5 minutes, fully cut and serve.  Return any leftovers to the freezer.

Mango Coconut Milk Ice Cream


Serves: 6-8
By: Sandy Schrecengost

I suggest using the measurements on the side of the blender to make sure the mango puree does not exceed 2 cups. If it does, remove the excess, save and use in future smoothies or as a topping for warm breakfast oatmeal.

Ingredients:
3 medium-sized mangos
6 egg yolks
1 tbsp vodka
2 tsp coconut flavoring
1/8 tsp sea salt
½ cup raw honey
1 can organic whole coconut milk

Instructions:
Cut the mango meat from the pit and cube.


Place fruit in a high-speed blender. Puree to garner 2 cups, no more.



To the blender, add eggs, vodka, coconut flavoring and sea salt. Pulse to combine.


Add honey and blend to combine. Finally, add the coconut milk and blend until all ingredients are well combined.


Pour mixture into an ice cream machine after it is running. Allow the mixture to freeze. Pour into an airtight container and freeze.


** Special Recommendation: Ice cream extra delicious when enjoyed on a quite afternoon in a spot of sunshine. 

Strawberry Coconut Milk Ice Cream


Adapted by Sandy Schrecengost from Cheeseslave’s Chocolate Coconut Milk Ice Cream

Ingredients:
1-quart cleaned and stemmed strawberries
8 pastured egg yolks
2-13.5 oz cans unsweetened whole fat coconut milk *
1/2 cup raw honey
2 teaspoons vanilla
1/8 teaspoon sea salt

Special Equipment:
Ice Cream Maker with a 1-1/2 quart yield – Freezer bowl must be completely frozen.

Procedure:


In a blender, puree cleaned berries, adding berries a few at a time to ensure proper breakdown.  (See Note.)  Using the measurements on the side of the blender as a guide, continue to add strawberries to make 1-1/2 cups of puree.  Adding more than 1-1/2 cups of strawberries to the batter will cause the ice cream maker to overflow.


In an 8-quart Pyrex glass measuring cup or a medium-sized glass mixing bowl with a pour spout, beat egg yolks with a wire whisk until creamy and well whipped.


To the eggs, add pureed strawberries, coconut milk, honey, vanilla & salt; whisk again to combine.


Assemble the ice cream maker with the frozen bowl.  Start the machine and slowly add berry mixture, using a rubber spatula to collect every yummy drop.  Let the machine run, and in about 25-30 minutes, the mixture will reach its desired state.  When ready, the ice cream will start to “stand up” and hold its shape in the bowl; however, it will not get hard and firm.  Turn off the machine, lift the lid and scoop soft-serve ice cream into awaiting bowls.

If hard ice cream is preferred, this recipe can be made ahead and easily frozen, but without any additives, it will acquire crystals.  Just allow the ice cream to rest at room temperature for 10 minutes or so before eating to help those crystals melt a bit.

* Shake the cans very well before opening.

Note –
If you prefer to see chunks of strawberries in the ice cream, puree half the berries to a liquid state and then add the last half, but stop blending while a few healthy chunks remain.

Maple Walnut Cake


Serves 8

Much like Chester Cookies, this cake utilizes the technique of soaking grains overnight for improved digestion. Don’t be scared away! It is so easy, and it makes you feel like you are mid-science experiment as you head to bed, which is always fun. The cream cheese frosting can sit on the counter for the day, but longer than 8 hours-ish, I stick the frosted cake in the fridge. It chills well and is delicious cold.

Ingredients for Cake:
1 cup raw kefir*
1 1/2 cup fresh-milled whole-wheat pastry flour**
1/2 cup rolled oats
1/2 cup butter
3/4 cup maple crystals
2 pastured eggs
2 tsp vanilla
1/2 tsp sea salt
2 tsp baking powder
1/2 cup finely chopped soaked walnuts
1/2 cup unsweetened shredded coconut

Ingredients for Frosting:
8 oz. yogurt cream cheese, softened ***
3 tbsp real maple syrup
1/2 tsp vanilla
1/2 cup finely chopped soaked walnuts

Instructions for Cake:
The night before –
In a small glass bowl, combine kefir, flour and rolled oats. Stir, cover with a thin the towel and set aside for 12 hours.  Unwrap and put butter in a medium bowl to soften, cover with a tea towel and go to bed!

The next day –
Pre-heat oven to 325˚. Locate and butter an 7 x 11 glass dish . To the medium bowl with the softened butter, add maple crystals.  Beat with a hand mixer on medium until the mixture is creamy and slightly grainy.  Add eggs, vanilla and sea salt.  Beat on high until well-combined.  Add soaked flour mixture and baking powder.  Beat on medium for 30 seconds and on high for 30-60 seconds.  Mixture will be well combined, yet still somewhat lumpy.  Add walnuts and coconut.  Beat on medium until just combined.  Pour into the prepared dish.  Bake for 35-40 minutes, until the cake passes the toothpick test.  Cool completely (approx 2 hours) before frosting.

Instructions for Frosting:
In a medium bowl, combine cream cheese, maple syrup and vanilla. Beat well with a hand mixer on high. Add walnuts. Beat with a hand mixer on low until just combined.  Frost and serve.  Cake may be set at room temperature for 12 hours without issue.  Refrigerate for longer storage.

* Kefir is a fermented milk beverage that is filled with healthy probiotics. It can be found in most health-food stores, including some larger mainstream supermarkets. The texture is similar to a thin yogurt. If kefir is unavailable, yogurt may be substituted in equal measure.

** Whole wheat pastry flour is a variety of whole wheat flour that has less gluten and imparts a soft texture to baked goods. It can be found in most natural foods stores or Whole Foods Market. If unavailable, regular whole-wheat flour may be used for a denser and heartier texture.

*** For those that do not prefer the “tang” of yogurt cream cheese, regular cream cheese, softened, works equally well.  If a high quality raw cream cheese is available, nutrition will not be sacrificed; in fact, it may be increased due to the valuable milk fat in authentic cream cheese.

Sprouted Apple Butter Dots


Yield: 20 cookies

Remember that coconut oil is solid at room temperature. Simply scoop into a small pot and heat on medium-low until melted.

Ingredients:
1 1/2 cup soaked almonds
1 1/2 cup fresh-milled sprouted whole-wheat flour
1 tsp cinnamon
1 tsp sea salt
1/2 cup maple syrup
1/2 cup unrefined coconut oil, melted
1 cup raisins
unsweetened apple butter

Instructions:
Preheat oven to 350˚ and locate two non-stick cookie sheets or regular cookie sheets lined with parchment paper.

In a food processor, grind almonds to a coarse meal. Pour into a medium bowl. Add flour, cinnamon and sea salt. Whisk to combine. In a small bowl, combine maple syrup and melted coconut oil. Whisk to combine. Pour over flour mixture and stir well to combine. Add raisins to the mixture. Stir well to combine. Form into walnut-sized balls and place on the prepared cookie sheet, 2 inches apart. Using your thumb, press an indentation in the center of the cookie. Using a teaspoon measurement, scoop 1 tsp apple butter into the center of each cookie. Bake for 12 minutes; bottoms will be nicely browned.