Month: February 2017

Persimmon Perk-Up

While persimmons are an autumnal fruit, these are great anytime! These incredible morsels of Persimmon from the San Luis Obispo farmer’s market are from Mt. Olive Organic Farm. Making the sweet in this recipe straight from dried persimmon & not a dab of refined or added sugar to be found.

 

 

 

 

 

 

 

CHOP dried  persimmons
STIR into a mixture of gluten-free flours
MIX  1C each, Buckwheat & Oat flours, 1Tbsp baking powder
SHAKE in cinnamon & nutmeg if you like
MIX together with enough warm water to form a paste/doughlike consisency
PLOP onto a parchment lined baking tray, oiled with coconut oil
BAKE at 200C for about 10min or until cooked the way you like
SERVE with Matcha latter, earl grey, or coffee.
CIAO HAPPY!

Chow happy idea: Add to a bowl of GF oats

Cocos Kakao Spread

Palm-oil free chocolate spread.

Cocos Kakao Spread

Melt coconut oil in saucepan

Add non-alkalized chocolate powder

Unsalted almond butter

Raw honey

MIX together, adding the honey to the desired sweetness. More cocoa and almond butter for spreadable thickness or less for more syrupy consistency.

SPREAD on toast, ice cream, fruit, etc.

STORE in a jar in the fridge for as long as it lasts…which likely won’t be long!

Chow happy!