Today I made my own almond butter on a whim. I used roasted unsalted almonds from Trader Joe's. Raw almonds do not work, so if you purchase them raw, roast them first.
12oz Roasted unsalted organic almonds
1/2 t Celtic sea salt
1 T Tubinado sugar
In a food processor, course grind the almonds, reserve 1/2 cup.
Grind the almonds until smooth and creamy about 10 minutes.
Add turbinado sugar and salt, blend well.
Add any additional ingredients to taste. (* dark chocolate chunks, cinnamon, vanilla or maple bacon)
Store the almond butter in small mason jars. Refrigerate.
What is so surprising is how simple it is to do and costs so much less than what you can buy. Plus I like choosing my own ingredients.
We eat almond butter on toast or crackers with a little honey and cinnamon. DELICIOUS!
A little of this, a little of that. What we cook is rarely planned. We simply have a well stocked pantry and we decide in the moment. The advantage is fresh cooked, healthy meals prepared the old fashioned way...slow. We like to call it MAD pantry cooking.
Monday, March 5, 2012
Sunday, March 4, 2012
The BEST Brownies I ever ate!
Cocoa Brownies with Browned Butter
These are by far the best brownies I have ever eaten or made. Simple and delicious. Use Navitas Naturals Organic Raw Cacao Power, Mayan Superfood, 16oz which you can buy in Martindale's Market in Springfield and Whole Foods.
INGREDIENTS
- Nonstick coconut oil spray
- 10 tablespoons (1 1/4 sticks) unsalted organic butter, cut into 1-inch pieces
- 1 1/4 cups organic cane sugar
- 3/4 cup Navitas Naturals Organic Raw Cacao Power unsweetened (spooned into cup to measure, then leveled)
- 1 teaspoon vanilla extract
- 2 t water
- 1/2 t sea salt
- 2 large eggs
- 1/3 cup plus 1 tablespoon organic unbleached flour (King Author is great)
- 1 T Organic Powered Sugar ( optional)
PREPARATION
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Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Transfer batter to prepared pan. Sprinkle with cocoa nibs.
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Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
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