This cranberry sauce will delight your fermenting friends (as well as those that don't know they love ferments;-)
-1 bag of cranberries
-1 large chopped apple
- 2-3 tablespoons maple syrup
-1 cup chopped pecans
-1/2 cup apple juice
In a medium sauce pan cook cranberries and apple juice until cranberries are soft; mash cranberries until they are saucy. Let mixture cool. Once cool add apple, pecans and maple syrup. Add maple syrup 1 tablespoon at a time and taste after each addition. Stop when mixture is sweet enough for you and your family. Pour into a fermenting jar and let sit 3-5 days. ENJOY!
Side note: When I made this I added 1/4 cup of beet kvass to inoculate the mixture. You can do the same with a probiotic pill, whey, kraut juice or any other juice from a previous ferment.
Sunday, November 24, 2013
Anytime Cookies
Lynna makes these lovely cookies and they are WONDERFUL!
- 1/4 cup coconut flour
- 1/2 - 2/3 cup sweet potato puree
- 1/4 cup raisins (plus 2 or 3 dried apricots)
- 3/4 cup shredded unsweetened coconut
- 1/2 cup coconut oil
- 4 egg whites (can use the entire egg, but Celia has an allergy to the yolks, so Lynna kindly leaves them out:)
- 1 1/2 tsps cinnamon
- 1 - 2 tsps vanilla extract
- unrefined love by the heap
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- handful of mixed sunflower and pumpkin seeds
- 2 tbsps-ish raisins
- scant 2 tbsps chopped dark chocolate
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Bake/steam sweet potato (2 small-med, I think. Always go with more and eat the leftovers!)
- Blend/process warm potato and coconut oil. Dump in bowl.
- Blend/process eggs and dried fruit. Add to bowl. (Can do 3 & 4 and then all ingredients together if your machine is inclined to handle it. Just don't cook the eggs with the hot potato.)
- Add rest of ingredients and mix well.
- Using large tablespoon, drop the dough in heaping spoonfuls onto a baking sheet lined with parchment paper. (Note ~ they don't rise or spread.)
- Bake for 12 to 15 minutes, until they are golden on top and slightly brown along the edges. Serve immediately or store in the freezer. We love them straight for freezer or packed for a day away from home.
This recipe is originally for Anytime Cookies from Nourished Kitchen. It is amazingly flexible. I've done the original. Also, subbed extra coconut oil in place of the sweet potato. Mixed sun-butter with the oil. Used mashed banana in place of the potato. If using whole eggs, I will use 2. Spices can include allspice, nutmeg, cloves, cardamom, etc. For sweetener, I've used the original 6 dates, all dried apricots, mix of raisins and cranberries, honey and molasses, fig preserves. Add ins can obviously be any nut, seed, fruit creations. I'm thinking of trying a sweet potato rosemary combination! Play around and have fun!
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