Oranges are the star of the show in the middle of winter. I prepared these oranges as a bright addition to our Sunday brunch. They would also make a lovely dessert with espresso and biscotti. Save the syrup in the refrigerator and you will be all set for your next cocktail.
8 oranges – I uses a mix of naval, Cara Cara, and blood red
1 1/4 cup sugar
1/3 cup water
4 star anise pods
4 cinnamon sticks
Metod of Preparation:
- Peel 2 oranges with a paring knife or sharp vegetable peeler. Make sure most of the white pith if off each peel. Cut into thin strips the size of matches.
- Fill a small saucepan with halfway water. Bring to a boil and add the orange peel. Cook for 5 minutes; drain and set aside.
- Cut a slice off the top and bottom of each of the remaining 6 oranges, exposing the fruit beneath the peel. Holding the orange firmly on a cutting board, slice off the peel in wide strips, cutting off the pith and membrane with it to reveal the fruit sections. Cut the orange crosswise into slices 1 inch thick and place in a large, heatproof bowl. Remove seeds as necessary.
4. In a heavy sauce pan, combine the sugar and water, star anise, peppercorn, and cinnamon. Place pan over medium heat, bring the mixture slowly to a boil. Stir to dissolve the sugar and cook until the the syrup has slightly thickened, about 10 minutes.
5. Add the reserved cooked peel. Pour syrup over oranges and serve.
Maybe it is that back to school feeling, but I had a craving for oatmeal cookies today. I wanted to keep them gluten and dairy free, but also add in some rich dark chocolate and pecans. This recipe could be made with peanut butter, any kind of nuts you have on hand and even some coconut. Yield: 24 cookies
1/4 cup almond butter
1/2 cup coconut oil, melted
1/2 cup brown sugar
1/4 cup honey
1/4 cup plus 1 tbs. cane sugar
3 tsp. vanilla extract
1 1/2 cups rolled oats (gluten-free if you have a gluten allergy)
1 1/2 cup gluten-free flour blend
1/4 tsp. salt
1 1/2 tsp. baking soda
1/4 cup coconut flakes or more rolled oats
3/4 cup semi-sweet chocolate chips
3 oz. dark chocolate chopped or more chocolate chips
1/2 cup chopped nuts
2 tbs. flax seeds
flaked salt for sprinting on top of the cookies
Method of Preparation:
- Melt coconut oil over low heat
- Combine dry ingredients in a medium sized bowl.
- In the bowl of a mixer, combine the almond butter, oil and sugars
- Beat for 2 minutes, scraping down bowl as needed
- Slowly add the eggs, one at a time.
- Add the dry ingredients and mix until just combined. Fold in the chocolate, nuts, flax seeds, and coconut (if you are using)
- Scoop out heaping tablespoons of dough and form into balls. Place on a plate to chill for 30 minutes.
- Preheat oven to 350 F.
- Evenly space dough balls on a parchment lined cookie sheet. Sprinkle tops with flaked sea salt. Bake for 10-12 minutes or until golden brown
Perfect for a hot day and ridiculously easy to make! I used some really sweet local strawberries, but raspberries would work well too.
3 cup strawberries, hulled and halved
1 can full-fat coconut milk
3 tbs. honey or maple syrup
2 tsp. vanilla extract
pinch of salt
Method of Preparation:
1. Place the strawberries in a blender or food processor. Blend until smooth.
2. In a large bowl, whisk the coconut milk, honey or syrup, vanilla extract and salt.
3. Fill each popsicle mold a quarter full with strawberry puree.
4. Top the mold with the sweetened coconut milk.
Who doesn’t love a good fruit fool? It’s a traditional English dessert consisting of stewed fruit and custard. Using whipped cream or whipped coconut milk, it can be an easy week night dessert using any berries you might have in your refrigerator. Using strawberries and rhubarb, this refreshing dessert tastes like a deconstructed strawberry rhubarb pie.
2 lbs. rhubarb
1 cup fresh strawberries
3/4 cup cane sugar
whipped cream or whipped coconut cream (the Minimalist Baker has a great recipe: http://minimalistbaker.com/how-to-make-coconut-whipped-cream/)
2 tbs. chopped toasted pistachio nuts (for garnish)
Method of Preparation:
- squeeze the juice of one orange into a saucepan. Add the sugar and rhubarb. Cook on low heat for 10 minutes until it begins to become soft. Be careful to not stir too much or the rhubarb will become mushy. Once the rhubarb is soft, drain it into a medium bowl.
- Add the fresh strawberries and place in the refrigerator for an hour or until it’s cool.
- Layer in glasses with whipped cream or whipped coconut cream.
- Top with chopped toasted pistachio nuts.