by Hilary Lindsay | Mar 24, 2020 | Cooking, Healthy Living, nashville yoga, Recipes, Social Commentary, yoga teacher |
Hey All, Here is a lovely recipe from The Sprouted Kitchen. They look so darn good. I thought it was worth sharing as the rain and safe shelter keep us home during this mysterious and nerve racking time. It seems like I mostly bake and eat these past two weeks with a dash of yoga and dog walking to boot. I will make this with unbleached white flour and coconut flour as that is what I have here. I rarely follow recipes exactly anyway. My favorite baking chocolate these days are Enjoy Life dark chocolate morsels. The other day I used Whole Foods organic butter rounds with peanut butter sandwiched in between and dipped them in melted chocolate. Left them on the front porch to firm on a baking sheet with parchment paper. Heaven. Anyway, The Sprouted Kitchen sent this out and if you like healthy baking you might go subscribe to them directly. Happy Snacking, Love, Hilary PEANUT BUTTER CHOCOLATE SHORTBREAD BARS 16 small squares Ingredients for the CRUST 1/2 cup coconut flour 1/2 cup almond flour 1/2 cup oats 1/3 cup coconut oil 2 Tbsp. maple syrup 1 tsp. vanilla extract Pinch of salt NUT BUTTER LAYER ¾-1 cup favorite natural nut butter 3 Tbsp. maple syrup CHOCOLATE LAYER 7 oz. chocolate, chopped 2 Tbsp. coconut oil or coconut butter Flaky salt, to finish Instructions Line an 8” square dish with parchment paper for easy removal. Preheat the oven to 325’. In a food processor, combine the coconut flour, almond flour, oats, coconut oil, maple, vanilla and salt and pulse a few times to combine. Don’t overdo...
by Hilary Lindsay | Feb 22, 2016 | Cooking, Healthy Living, nashville yoga, Recipes |
I messed with a recipe called Paleo brownies. I found it on Elana’s Pantry which is a nice site with informative pieces on lifestyle and recipes for folks who embrace restricted diets which isn’t me. But I like the recipes and so I mess with them to make them what I want and I encourage you to do the same. 🙂 I think this version is excellent but I’m giving you a link to her site for the original. Preheat oven to 350 1 cup almond flour (I think any nut flour is just fine) ¼ t. sea salt ¼ t. baking soda 5 oz. Trader Joes 72% Belgium Chocolate chopped finely 8 Medjool dates soaked in hot water (just enough to plump dates or you will have pudding which is delicious too!) 3 large eggs ¼ cup sweet Irish butter ¼ cup organic unrefined coconut oil ½ t. vanilla ½ t. chipotle powder (optional but I like a little heat) Toasted pecan pieces I use a Vitamix Put dry ingredients in blender and spin Add chocolate and spin till it’s like sand Add everything else and puree till smooth Put in an 8 inch buttered glass pan Sprinkle nuts on top Bake in for 20 to 25 minutes Chill for an hour in fridge or freezer after it cools naturally and then keep refrigerated ...
by Hilary Lindsay | Jun 27, 2015 | Cooking, Healthy Living, nashville yoga, Recipes, yoga teacher |
Here is my recipe for an uncooked fresh fruit pie for the Fourth of July that will delight. I am not giving you a crust recipe because I use Whole Foods Organic crusts these days. They also have spelt or whole wheat…. Neither appeal to me but you may like them. When I make my own crust I always use whole wheat pastry flour for a quarter of the crust because it has a nutty, flakiness that seems lovely to me. Pastry flour is lower in gluten so it doesn’t hold together as well and may not be as pretty but you know pretty only goes so far. You can substitute a vegan crust or for you folks who are both non-gluten and vegan you could make a crust using nuts and seeds but I don’t know how to do it well enough to share yet. I change this recipe to suit my moods or guests as I do all things eaten, worn or done! Slice and mix approximately: One pint of blueberries or blackberries or both One pint of strawberries One large banana (Room temperature) Heat about a cup of fresh squeezed orange juice. Today I’ll use organic orange strawberry banana as that’s what I have. (Do not eat conventional strawberries, they are pesticide sponges!) Dissolve about a TBLSP Agar Agar (you can substitute kanten) into cold juice and bring to boil Heat crust at 375 degrees for 10 minutes (My chef friend Bett likes a browner crust. If she’s coming over, cook yours longer) Pour fruit into hot crust Pour hot juice mixture over it...
by Hilary Lindsay | Jun 16, 2015 | Cooking, Healthy Living, Recipes, Yoga |
I am not an exact chef. It drives my chef friends crazy. Why can’t you just use a recipe as you find it before you change it? Baking is an exact science! You can’t mess with it!!!! Nonsense: I mess with everything and it works out fine. But suffice it to say that I encourage you to mess with this recipe. I made it up and I change it when I want to. It’s expensive and hard to make unless you have a great blender but it’s worth it. I use organic ingredients. Here you go: Soak one cup of raw cashews and one cup of raw almonds in hot water (walnuts or pecans are good too) Soak 10 small dates in hot water or hot liquor of your choice Remove most of the water after a half hour or more and place in blender in thirds holding back a quarter cup of nuts and puree Add 3 T. Raw agave One T. Organic unrefined coconut oil ½ t. vanilla One T. Raw Coconut Sugar (sometimes I add a tablespoon of cacao nibs) Blend again Once blended add 2/3 cup raw cacao powder 1 T. chipotle powder ½ t. pink sea salt Blend blend blend – the smoother, the more pleasing Add the last nuts toward the end so they are chopped into small pieces Roll into 1 inch balls on freezer paper on a cookie sheet and freeze (optional – you can chill them in the fridge) Options: Roll them in coconut or toasted sesame seeds and coconut sugar or even powdered sugar You...
