Feb 9
This macadamia caramel wins for the quickest and tastiest recipe of the year, hands down. It was all so easy—the blending, the taste testing, the mouthwatering photos. I just couldn’t help myself from licking the spoon clean when it was all over.
For most of the year I have a variety of nut and seed butters taking up precious space in my fridge. They’re typically either homemade or poured from the local health food store bulk bins and stored in short, wide-mouthed jars. They sit quietly, waiting to be called upon for cookies, tarts, rice bars, or quite often just a quick spoonful to the mouth. In other words, nut butters are in my line of sight every time I open the fridge, so I’m always looking for ways to use them.
It happens every year. As we start to feel the crisp chill in the air and experience the shortened days, my kitchen becomes a warm and comfortable little haven and the need to bake is almost instinctive.
I love all kinds of fruit and, for the most part, I don’t discriminate between them. I’ll eat fruit when it’s at its best, local and in season, and sometimes even when it’s not, and so you can imagine how happy I was to see fruit being used in a number of entries to the recent Raw Ice Cream Sandwich Challenge. You can bet I’ll be trying more of these fabulous recipes very soon.
Ever since discovering the wonders of raw dessert-making, I’ve been having fun playing with raw cacao in its different forms, including powder, beans and nibs.
When it comes to baking for family, friends or special occasions, some people think it’s necessary to use ingredients outside their diet philosophies. I’m definitely not one of those people. I won’t break out the eggs and butter in order to please other palates
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