½ cup sugar 1/3 cup cocoa powder 2 Tbsp chocolate chips 2 cups water 1 cup cashew butter (no salt or sugar added) tiny pinch of salt tiny pinch of baking soda ½ tsp vanilla extract

Combine all ingredients except vanilla over low heat. Stir until the chocolate chips and cashew butter are melted and completely mixed in.

Remove from heat into a large container. Stir in the vanilla. Chill in the fridge or freezer until totally cold.

Churn in ice cream machine for 20 minutes.

#bakingsoda #cashewbutter #chocolatechip #cocoa #dairyfree #dessert #frozen #glutenfree #salt #sugar #vanilla #vegan

To make 1 quart:

2 lbs apples, core removed 2 cups sugar ¼ cup lemon juice

Chop the apples into small chunks. Stir with lemon juice and sugar. If you want the apple pieces to maintain their size, cover the bowl and chill the mixture overnight. Otherwise, the apple pieces will break down a bit while cooking. Just depends on the texture you want.

Prepare a water bath canner and 1 quart-sized jar or equivalent of smaller jars.

Place the apple mixture in a saucepan and bring to a boil over high heat. (Use a large pot. This barely fits into my 3-quart pot.)

Stir the mixture occasionally, watching for overflows, and cook for about 20-30 minutes. Cook until the apple jam reaches gel stage.

Immediately remove it from the heat and pack it into jars leaving ¼ inch headspace, and seal with 2 part canning lids.

Process in the water bath according to your jar size and elevation:

Pint or half-pint jars elevation cooking times: 0-1,000 feet: 5 minutes 1,001-6,000 feet: 10 minutes Above 6,000 feet: 15 minutes

Quart jars elevation cooking times: 0-1,000 feet: 10 minutes 1,001-6,000 feet: 15 minutes Above 6,000 feet: 20 minutes

Table from https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/

Turn off the heat and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator.

#apple #canning #dairyfree #glutenfree #jam #lemonjuice #sugar #vegan

Cake: 9 oz strawberries, fresh or frozen 2 ½ cups almond flour ¾ cup sugar ¾ cup corn starch 1 Tbsp baking powder 1 tsp vanilla extract ¼ tsp salt

Topping: ½ pound rhubarb, fresh or frozen 1/3 cup brown sugar

Preheat the oven to 350° F. Grease or line an 8 inch cake pan with parchment paper.

Purree the strawberries in a blender until smooth.

In a medium bowl, combine strawberries with the rest of the cake ingredients. Stir until mostly combined, then use an egg beater to blend it together.

Scoop the cake batter into your cake pan and smooth the top.

Bake the cake for 30-35 minutes or until you can insert a skewer or toothpick in the middle and it comes out clean. Allow the cake to cool in the cake pan.

While the cake is baking, chop the rhubarb into small pieces. Combine with the brown sugar in a small pot and cook over medium heat until it simmers, the rhubarb is soft, and the sugar is syrupy. If using frozen rhubarb, cook it enough to soften it before adding the sugar. The rhubarb should become mush.

Remove from heat and let cool. Once it is cool enough to handle, purree the mixture in the blender until totally smooth.

Spread the topping over the cake.

#almondmeal #bakingpowder #brownsugar #cake #cornstarch #dairyfree #dessert #glutenfree #rhubarb #salt #strawberry #sugar #vanilla #vegan

4 cups (12 oz) fresh cranberries 1 cup raisins, dried cranberries, or similar dried berries ½ cup sugar ¾ cup brown sugar 2 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp salt ¼ tsp ground black pepper 1 cup water, vegetable stock, or orange juice ½ cup minced onion ½ cup minced Granny Smith apple ½ cup minced celery

In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves, salt, pepper, and water/stock/orange juice. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.

For best flavor, refrigerate it overnight.

#apple #brownsugar #celery #cinnamon #clove #condiment #cranberry #dairyfree #driedfruit #ginger #glutenfree #onion #orangejuice #pepper #raisin #salt #side #soupstock #sugar #vegan

4 cups (12 oz) fresh cranberries 1 cup orange juice ½ cup sugar

Combine all ingredients in a medium pot over high heat. When the mixture reaches a boil, reduce to medium-low heat and let it simmer for up to 10 minutes, stirring occasionally, until the cranberries are popped and the liquid is a thick syrup.

For a smooth sauce, let it cool then run it in a blender for a few seconds until smooth.

#condiment #cranberry #dairyfree #glutenfree #orangejuice #side #sugar #vegan

1 cup orange juice ¼ cup sugar 2 Tbsp vinegar 2 Tbsp soy sauce ¼ tsp ground ginger ¼ tsp garlic powder or 2 garlic cloves, minced ¼ tsp black pepper 1 Tbsp cornstarch 2 Tbsp water or soup stock

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and black pepper. Bring to a boil, then reduce heat to low.

In a small bowl, whisk cornstarch with water/soup stock to form a paste. Stir this mixture into the pot. Continue to cook for a few minutes, until the mixture thickens.

#condiment #cornstarch #dairyfree #garlic #ginger #orangejuice #pepper #soupstock #soysauce #sugar #vegan #vinegar

This basic recipe can be used as the template for many variations of the classic dessert.

For a medium sized cobbler, about 9”×6”.

Filling: 3 cups fruit, fresh or frozen about ¼ cup sugar (more or less depending on the fruit used)

Topping: 1 cup flour 1 ½ cups rolled oats ¼ cup sugar 1/3 cup butter

Preheat oven to 375° F.

Prepare the fruit as necessary, such as washing, peeling, chopping it into roughly bite-sized pieces, removing seeds. Stir the fruit and sugar together, then spread into the bottom of a baking pan.

Stir the oats, flour, and sugar together. Use your fingers to rub in the butter until there is no dry powder. Sprinkle the topping over the fruit and bake for 30 minutes.

Variations

Use rolled barley, rye, or wheat instead of rolled oats. Use white sugar, brown sugar, honey, or maple syrup. Combine any type of fruit. Add 1-2 tsp of spices to the filling or the topping. Add extras to the filling like chopped nuts, dried fruit, shredded coconut, or chocolate chips. Use coconut oil instead of butter. Use different types of flour in the topping such as almond flour, corn meal or masa harina.

#almondmeal #barley #brownsugar #butter #chocolatechip #cobbler #coconut #coconutoil #cornmeal #dairyfree #dessert #driedfruit #fruit #honey #maplesyrup #masaharina #nutflour #nuts #oats #rye #spices #sugar #vegan #vegetarian #wheatflour

My favorite for breakfast or a snack.

1 apple, sliced ¼-½ cup peanut butter, depending on size of apple

Optional add-ins, a spoonful: Ground flax seeds Chia seeds Cocoa powder

#apple #breakfast #chia #cocoa #dairyfree #flaxseed #glutenfree #nutbutter #peanutbutter #snack #vegan

1 ½ cups garbanzo flour 1 ½ cups water 2 Tbsp olive oil, plus some ¾ tsp salt black pepper

Stir together garbanzo flour, water, 2 Tbsp olive oil, and salt. Let the batter rest for 30 or more minutes.

Put a cast iron skillet in the oven, close to the top, and preheat to 450° F. When it hits temperature, set the oven to high broil. Remove skillet from oven, pour in a small amount of olive oil to coat the bottom, and pour in the batter. Broil the socca for 5-8 minutes, until the top is browned and crispy.

Remove from oven, drizzle olive oil on top, salt, and plenty of freshly ground black pepper.

#dairyfree #garbanzoflour #glutenfree #oliveoil #pepper #salt #side #vegan

A sort-of medieval recipe, I haven't found a good primary source, only other people saying that it is medieval. A small verse:

Next crowne the bowle full of With gentle lambs wooll, Adde sugar, nutmeg, and ginger, With a store of ale too, And thus ye must doe To make the Wassaile a swinger.

No reference was listed, and it sounds fake; but I haven't had time to investigate further. Anyway the recipe is unusual and delicous regardless of provenance.

3 liters of apple juice or cider (I did part unfiltered apple juice, part carbonated apple juice) 6 large apples 2 tsp ground nutmeg 1 tsp ground ginger 1 cup brown sugar

Preheat oven to 375° F. Cut the apples in half and cut out the cores. Place them in a cake pan and add about ½” of water. Roast the apples for 35-45 minutes, until they are mushy and the skin is peeling off.

Meanwhile, put the sugar in a pan and add enough juice to cover it. Heat over medium heat, stirring to dissolve the sugar. Stir in the nutmeg and ginger. Keep it over low heat.

Remove and discard the skin from the roasted apples. I found that different varieties of apple peeled differently, and some apple flesh needed to be scraped off the back of the pulled-off skin, but it wasn't difficult.

Puree the apple flesh in a food processor or blender until it is totally smooth like thick apple sauce. If using a blender, add enough juice to get it to blend, but not enough to really liquefy it. It needs to be thick and drier than usual applesauce.

Set a crock pot on high heat. Pour in the apple juice/cider and the sugar mix. Stir together. Then pour in the pureed apple. It should float to the top and resemble a wool fleece soaking in cider. Let it heat up to desired temperature, then set the crock pot to low or warm to maintain temperature for the duration of your winter feast.

#apple #applejuice #brownsugar #dairyfree #drink #fairyfeast #ginger #glutenfree #historical #nutmeg #slowcooker #vegan