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I got sent this lovely card from Montana, where huckleberries grow wild on mountain slopes. Apparently the fruit is never grown commercially, so if you want to taste this sweet treat you have to go pick them by hand. Here’s the thing though, and this is one of the reasons I love the card, in it’s description of huckleberries on the back, it says ‘many animals depend on this source of food, including bears, so beware of bears while picking’!!! Okaaaaay, so who’s for blueberry pie instead?
Anyway, here’s the recipe as it appears on the card, and I’m sure blueberries or cherries would taste pretty good in it too!
Huckleberry Pie
3 C Fresh or frozen huckleberries
1/2 tsp Almond essence
1 C Grated apple
1 C Sugar
1 Pastry for double crust pie
2 tblsp Flour and a dash of salt
Place ingredients in a bowl and mix well. Pour into an unbaked pie shell. Cover with the top crust and bake at 375˚ for about one hour or until nicely browned.
A while ago I attended a raw chocolate workshop given by Tanya Alekseeva of Better Raw and I’ve been practising to get them right since then. To me the key seems to be to get the right amount of sweetener, because if you’re using agave syrup, it can overpower the chocolate.
As Easter is just around the corner, maybe it’s time to give these healthy chocs a go!
Ingredients:
100g Raw Cacao Butter
6 Tablespoons Raw Cacao Powder
2-3 Tablespoons Agave Syrup
1 Small pinch of sea salt
Handful of cacoa nibs
Grate the raw cacao butter into a bowl and place over a pan of water on a low heat and melt gently.
Once melted add raw cacao powder and mix well.
Ensure the heat is low and add the agave and mix well. Taste the mix once melted and add more sweetener if necessary.
Once completely melted and blended remove from heat. Your mixture should be runny and easy to pour. Pour into cases or moulds and sprinkle with the cacao nibs. Leave to cool for a few hours.