(Because life with chiropractic is sooo sweet!)
Dark Chocolate Espresso Pudding
1 ¼ c. Tropical Source Espresso Roast Chocolate Chips
1 ½ c. White Wave Silk (soy milk)
Place chips and silk in the top of a double boiler. Whisk over high heat until chocolate is melted and blended with silk. Pour pudding into one bowl or individual serving dishes. Cover the surface with wax paper to prevent a skin from forming. Refrigerate several hours, until well chilled.
¼ c. Almonds
½ c. Tahini
4 tablespoons maple syrup
¼ teaspoon Almond Extract
1-tablespoon carob flour (or powder)
¼ c. grated coconut
Preheat oven to 425 F. Spread the almonds on a baking sheet and roast in oven for 5 minutes. In a small mixing bowl, blend the tahini, maple syrup and almond extract, beating vigorously for 3 min until a stiff ball forms and the oil begins to separate; stir in carob flour. As the mixture stiffens, press the dough against the sides of the bowl with a spoon to express the oil, and then pour off. Allow the dough to sit for 1-2 minutes. Remove the almonds from the oven. Press and drain the dough again and place in a napkin or paper towel; squeeze to absorb excess oil. Chop the almonds and add to the mixture. Place the mixture on a piece of wax paper (So it wont stick to the cutting board) and roll into a cylinder shape. Slice the roll into bite size pieces and cover with grated coconut.
Holiday Mini Fruitcakes
1 ½ c. Whole wheat flour
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon cinnamon
1* egg replacer equivalent (see package for conversion)
½ c. soymilk
¼ c. oil
¼ cup molasses
2 c. chopped walnuts
1 c. chopped dates
1 c. chopped prunes
1 c. dried apricots
1 c. raisins
2 tablespoons maple syrup, warmed
In a large bowl, combine the flour, baking powder, allspice, and cinnamon. Add the *egg replacer, soymilk, oil and molasses. Stir until mixed. Fold in the walnuts, dates, prunes, apricots and raisins. Fill 18 greased muffin cups with the batter to the top. Bake at 375 for 20 minutes. Remove from pans immediately. Glaze with the maple syrup. Cool.
¼ c. Tahini
¼ c. rice malt syrup
1 teaspoon grated orange or lemon rind
Pinch sea salt
1/3 c. matzah meal or crushed graham crackers
¼ c. toasted sesame seeds, slightly crushed; or toasted unsweetened coconut.
Roast the Tahini in a small skillet over a low heat for two minutes, stirring constantly. Remove from the heat when the tahini changes color and develops a stronger aroma.
Use spatula to quickly scoop tahini into a small mixing bowl. (If the tahini remains in the hot skillet it will overcook and may burn) Add the rice malt syrup, citrus rinds and salt. Mix well and stir in the matzah meal. Roll by teaspoons into balls and roll each ball in the sesame seeds or coconut. Store in a covered container.
1 c. whole almonds
3 tablespoons rice malt syrup
1 to 2 drops bitter almond extract
Boil almonds in water to cover for 2-3 minutes. Drain then rinse briefly in cold water to cool. Rub between palms to remove skins. Mix the blanched almonds with the rice malt syrup and the bitter almond extract. Blend a small amount at a time in a blender or food processer until the paste is smooth enough to form into small shapes.
½ c. pine nut meal
¼ c. roasted and chopped pin nuts
¼ cup tahini or cashew butter
3-4 tablespoons maple syrup
½ teaspoon rose water
1-teaspoon carob powder
Coconut or toasted seeds
Combine the meal, chopped nuts, tahini, maple syrup, rose water and carob. Knead together or process until firm (add liquid if necessary) Roll into a log and shape into balls. Roll in coconut or toasted seeds.
Cashew Almond Log
¼ c. maple Syrup
½ c. tahini or cashew butter
½ c. carob flour
½ c. roasted ground cashews
½ c. roasted ground almonds
½ c. finely chopped dates or figs
½ c. tablespoon miso or pinch or sea salt
1-teaspoon ground coriander
1tablespoon lemon rind
1-tablespoon rum or brandy
Combine maple syrup and nut butter in a heavy saucepan and cook over a low heat until creamy. Remove from heat and immediately stir in the rest of the ingredients. Shape into a log and set aside to rest for at least 1 hour. Roll in coconut if desired and top with carob glaze.
½ c. carob flour
4 tablespoons agar-agar flakes
½ c. fruit juice
½ c. maple syrup
½ c. tahini
½ c. fruit juice
1½ tablespoons arrowroot flour
½ c. chopped walnuts
Sift flour. Combine agar-agar, ½ c. juice and maple syrup and bring to a boil. Simmer till clear
Combine all the rest of the ingredients, except vanilla and walnuts, mix with first juice mixture and cook until thick. Stir in vanilla and walnuts. Pour into a mold and chill.
¼ c. Maple syrup
½ c. roasted cashew butter
½ c. carob flour
½ c. roasted finely chopped macadamia nuts
¾ c. finely chopped currents or figs
2 teaspoons ground coriander
½ tablespoon miso or pinch of salt
½ c. desiccated coconut
Combine maple syrup and cashew butter in a sauce pan and cook over a low heat until melted. Remove from heat, and immediately stir in remaining ingredients, except coconut.
Press mixture into oiled and paper lined (greaseproof is best) tray. Sprinkle surface with coconut and press in. Cover and chill until firm. Cut into squares or diamond shapes and serve.
1½ c. blanched almonds
1 c. whole wheat pastry flour
1 c. unbleached flour
1 c. spectrum or earth balance unhydrogenated margarine OR coconut oil
½ c. granulated maple syrup or sucanat
Preheat oven to 375 degrees (place oven rack in center of oven)
In a food processor fitted with a steel blade or a blender, pulse almonds with 2 tablespoons whole wheat flour until finely ground. (You may need to process in two batches) transfer mixture into large bowl; add remaining whole wheat flour and unbleached flour. Mix until blended.
Cream margarine or coconut oil with handheld beater or in a tabletop mixer. Add granulated maple syrup or sucanat; mix 2 minutes. Add flour in 2 batches. Dough will be crumbly but should form a ball. Add water 1 tablespoon at a time if ball doesn’t form. Moisten hands with a little water to prevent dough from sticking. Break dough off into walnut size balls. Form into crescents on a cookie sheet about 1 inch apart. Bake until edges are lightly browned, about 20 minutes. Cool and store in an airtight container at room temperature. Makes about 30 cookies.
Hazelnut Jam Filled Thumbprint Cookies
2 c. Whole wheat pastry flour
1c. Hazelnuts, ground
2 teaspoons baking power
¼ teaspoon sea salt
1/3 c. canola oil
1/3 c. orange juice
1/3 c. Maple syrup or concentrated fruit sweetener
1½ teaspoons almond extract
¼ teaspoon vanilla
Raspberry, blueberry, or apricot preserves
Preheat oven to 350 degrees. Combine flour, hazelnuts, baking powder, and salt in a mixing bowl. In a separate bowl; mix oil, juice, syrup, almond extract and vanilla together. Add wet ingredients to dry and mix well, knead a little. Use a teaspoon to scoop dough and form into balls. Flatten into circles. Place on lightly oiled or parchment paper-lined cookie sheet. Indent each cookie and with your thumb put ½ a teaspoon preservein the imprint. Bake until edges are golden brown or about 15 minutes.
¼ c. earth balance or spectrum unhydrogenated margarine or coconut oil
¼ c. dehydrated cane juice
¼ c. blackstrap Molasses
1 tablespoon freshly grated ginger root
2½ c. whole wheat pastry flour
½ c. unbleached white flour
1 teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon sea salt
¼-½ cups orange juice
Raisins, papaya bits, peanuts and dried cranberries (optional)
Preheat oven to 350 degrees. In a large mixing bowl. Beat margarine or oil and dehydrated cane juice with an electric mixer and ginger root and mix well.
In a separate bowl combine flours, baking soda, cloves, cinnamon, and salt. Add the dry mixture to the wet ingredients a little at a time. Alternate with the orange juice as needed. Work in the last of the flour mixture with your hands. Lightly oil a cookie sheet and roll out the dough directly onto it. Cut out figures with a star shaped cookie cutter. Remove scraps of dough in between stars and reuse to make more stars. Decorate cookies with dried fruit and nuts before baking, if desired. Bake cookies 8 minutes or longer according to the thickness of dough.
Hot Cranberry Cider
2 cups naturally sweetened cranberry juice
2 cups apple cider
8- ¼ inch slices fresh ginger root
½ teaspoon orange zest
Orange slices and whole cinnamon sticks for garnish.
Combine cranberry juice, apple cider, ginger root and orange zest in a large pot, bring to boil over medium heat. Garnish and serve.