Wednesday, September 7, 2011
Here's another brief update on the happenings in my kitchen within the past month.
The Farmers Market is only running a few more times this season (boo hoo, how does the summer fly by so fast?!). Donut holes made it into the last market.
Inspired by Nicole's recipe
1 1/2 cup almonds, ground
3/4 cup shredded coconut
1 cup pitted, packed dates, chopped
1/4 cup ground yellow flax
1/4 cup lucuma powder
1/4 cup irish moss gel
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
6 drops stevia
Grind all ingredients in a food processor, grinding into a dough.
Chill the mixture in the fridge until it stiffens slightly.
Roll into balls and roll into a dry sugar of your choice. I used raw sugar which I think looks best and gives a nice crunch when you bite into the balls. Try rolling in coconut sugar or lucuma powder.
Many truffles were packed up in pink, white, and silver boxes. Dark chocolate, orange, cinnamon spice, maple, coconut, and hazelnut are the flavors I offer.
And an old childhood friend who no longer lives in town made it to my booth.
I made this Chocolate Truffle Cake with Coconut Whipped Cream and my Strawberry Lime Mousse Cake (also featured in an Australian dessert class) recently as part of a catering job.
Raw Pizza was featured on my raw food menu a few weeks ago.
Tomato buckwheat pizza crust with sun dried tomato sauce, cashew cheese, pesto, marinated mushrooms, red pepper, zucchini, spinach, and fresh basil. Yum yum! This is always a hit.