valentine's day 2012
Ingredients
2 packages of frozen raspberries
1 1/4 cup sugar
4 cups boiling water
3 lemons
Directions
1. Dump frozen raspberries and sugar into a sauce pan. Over medium heat, stir occasionally for 20 minutes or so til all the sugar has dissolved.
2. With a potato masher (or whisk or egg beater) bash raspberries about til you break them up and get all the juice out.
3. Use a mesh sieve to strain out the juice. You can throw out the pulp or save it and for smoothies because you're healthy and clever.
4. Squeeze the juice of two of the lemons into the now pulp-free raspberry juice.
5. Boil the four cups of water and add it to the raspberry/lemon juice.
6. Chill the juice and right before you serve it, float a thin slice of lemon on top.
1/2 cup coconut mana or butter
1/2 cup coconut oil
1 cup raspberry cordial - see recipe above
Combine in food processor with s blade and use as frosting
1 can premium coconut milk
1 can fructose
1/3 can oil
2 teaspoons flax seeds ground in blender
1 1/2 heaping teaspoons arrowroot powder
2 cups shredded coconut
2 teaspoons vanilla extract
1/2 teaspoon salt
Heat coconut milk, fructose, and oil over low heat. While heating, grind flax seeds and add to 1/2 cup water. When the sugar/fat mixture begins to steam, add water mixed with flax seeds. Add arrowroot and 1/4 cup water. Mix to a paste, then add to warm pan. Stir over low heat until it begins to thicken. It will continue to thicken as it cools. Do not let it boil. When the consistency first changes, remove it from heat and stir in the shredded coconut, vanilla and salt. Allow to cool completely before putting it between layers of carob cake to make a german chocolate style carob cake.
1 1/4 cup kamut flour
1/4 cup fructose
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 tablespoon coconut oil
drizzle of molasses (less than a teaspoon)
enough water to form dough
Preheat oven to 350. Mix dry ingredients. Rub in fat. Drizzle with molasses. Add 1/4 cup water. Pour crummy mixture onto cookie sheet. Press down with tart tamper. Drizzle with water so that it is dough, not crumbs. Bake until golden.