Recipes

CVW

CAROB CHERRY FUDGE

 

INGREDIENTS:

1 c. unsweetened carob chips                                                            1 tsp. coconut oil

1 c. almond butter                                                                               3 Tb. real maple syrup or honey

1 Tb. vanilla extract (yes, 1 Tb.)                                                       1 ½ tsp. cherry extract

¼ tsp. sea salt                                                                                       ½ tsp. powdered stevia

 

DIRECTIONS:

In a medium heavy saucepan, melt carob chips and coconut oil over low to medium heat, stirring constantly until melted.

Note:  Don’t have the heat too high or it will burn.  Immediately take off heat.  Add almond butter and mix well to incorporate.

Add the rest of the ingredients and mix well.  Spread into an ungreased 8”x8” glass cake pan.  Pat down evenly.

Cut into 30 pieces, cutting 5 pieces by 6 pieces.  Chill for 2 hours.  Store in a sealed container in the fridge or freezer.

 

Note: This recipe can be tripled. I use a Dutch oven when tripling the recipe. Spread tripled recipe onto a parchment lined 10”x15” jelly roll pan. Pat down evenly.

When fudge is set after chilling, simply pull the parchment paper (with fudge on it) off of the jelly roll pan and onto a cutting board. Cut into 90 pieces with a large knife. Peel off parchment paper and store in a sealed container in fridge or freezer. I only use the parchment paper if I’m making a larger amount like this.

 

 

 

TOMATO PESTO HUMMUS

 

INGREDIENTS:  Makes 1 ½ cups or 84 teaspoons.

1 (15-oz.) can cannellini or garbanzo beans, rinsed & drained

¼ c. Classico sun-dried tomato pesto

 

DIRECTIONS:

Place beans and pesto into a food processor or blender. Puree until smooth.

You may have to stop and scrape down the sides a couple times.

Also if you want a smoother hummus add 1-2 tablespoons of water while processing.

Adjust the flavor by adding more pesto if desired.  Chill for a couple of hours or overnight.

 

Carb count:  1 serving = 1 teaspoon.   Total carbs per recipe – 58 carbs.  About ½-¾ of a carb per serving (.69 carbs per tsp.).

 

 

 

PUMPKIN BREAD

 

INGREDIENTS:

1 c. blanched almond flour                                                                ¼ tsp. sea salt

½ tsp. baking soda                                                                              ¾ tsp. powdered stevia

1 Tb. cinnamon (yes, 1 Tb.)                                                               1 tsp. nutmeg

¼ tsp. cloves                                                                                         ¼ tsp. ginger

½ c. pumpkin                                                                                       2 Tb. honey or maple syrup

3 lg. eggs

 

DIRECTIONS:

Preheat oven to 350 degrees.  Add all ingredients into a food processor and pulse until blended for 2 minutes.

Or you can place ingredients in a bowl and mix with an electric mixer.  Scoop batter into a sprayed, small loaf pan (3”x6”).

Bake for 35 minutes or until a knife comes out clean when inserted in the middle of loaf.  Let cool in pan for 1 hour.

Remove and slice.  To Store: wrap loaf in a piece of paper towel then place into a Ziploc bag. Store in fridge for 1 week or in freezer.

 

Note: I use Sweetleaf Stevia brand of stevia. Other stevia’s have junk in them…..Truvia or Stevia in the Raw have very little stevia in them. Make sure to read labels.

 

Carb Count: Total carbs per loaf – 56 carbs.  17 slices per loaf.  1 slice = 3.3 carbs

 

 

 

 

 

ALMOND FLOUR SALTINES

 

INGREDIENTS: Total recipe makes about  60 crackers

2 c. blanched almond flour                                                                ½ tsp. sea salt

1 lg. egg                                                                                                 1 Tb. butter (melted) or olive oil

Extra salt to sprinkle on top of crackers

 

DIRECTIONS:

Preheat oven to 350 degrees.  Combine all ingredients in a bowl and mix well.  Divide mixture into 2 balls of dough.

Place each ball of dough between 2 pieces of parchment paper.   Roll dough into a thin layer  (think- pie crust).

Peel off top layer of parchment paper and with a pizza cutter, score crackers into the size you want.

I make these a little smaller than regular saltines. About 60 crackers total.  Lightly sprinkle top of dough with extra salt.

Bake about 15 minutes or until quite set. They crisp up as they cool.  Remove from oven.  After crist,

cut thru with a pizza cutter where you scored crackers.  Cool for about 15 minutes.  Store in a sealed container.

 

Note: These should be crispy not pliable. Nor are they flakey like store bought saltines. If they aren’t crispy slide them back into the oven for 3-5 minutes or until they crisp up.

 

Carb count: Total carbs per recipe – 36 carbs.                             About ½ carb per cracker (.6 carbs per cracker).

 

 

 

 

 

FRESH CARROT-APPLE-LEMON JUICE

 

INGREDIENTS:

4 Organic carrots, washed and trimmed                                         1 Lg apple, washed and cut up into 8 pieces

1 Lemon – washed and cut into 4 pieces                                         1 in. piece of ginger root, optional

 

DIRECTIONS:

Assemble juicer.  Wash, trim, and cut ingredients.  Set near the juicer.  Turn on juicer and juice ingredients.

Stir gently, pour into cups and enjoy the vitamins, minerals, co-enzymes, and co-factors in live food!!

 


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