3 egg yolks
1/2 cup honey or maple syrup
2 t. vanilla
pinch of sea salt
3 cups fresh organic cream
In bowl, whisk egg yolks. Add honey, vanilla, and salt and whisk until well combined. Add cream and stir well.
Process in ice cream maker according to manufacturer's directions.
This is a very basic recipe and you can experiment with many different flavorings and additions. If adding chunky items such as nuts or whole berries, add toward the end of the freezing process so they don't sink to the bottom.
Raspberry Almond Ice Cream
Prepare as recipe above, except add 1/2 cup crushed fresh or frozen raspberries and mix well into the egg mixture before adding cream. Substitute one teaspoon almond flavoring for the vanilla.
½ cup butter
4 oz Rapunzel sem-sweet chocolate
4 eggs at room temperature
¼ t. salt
1 c. unbleached flour
½ cup Rapunzel cocoa powder
1 ½ cups Rapadura whole sugar
1 cup walnuts (optional)
½ cup chopped rapunzel semi-sweet chocolate bar
1 T. Rapadura powdered sugar
Preheat oven to 350. Grease 13x9 baking pan. In saucepan, melt 4 oz chocolate and butter. Mix and cool completely. In a separate bowl, mix eggs and salt until foamy, then mix in sugar. Stir into cooled chocolate mixture until just blended. Blend flour and cocoa and stir into batter until barely mixed. Stir in chopped chocolate and walnuts. Pour into pan and bake 25 minutes. Sprinkle with powdered sugar and allow brownies to cool completely before cutting into squares.
Stir together:
2 cups soft coconut oil
16 oz raw almond butter
½ cup raw honey
Pour over and mix well:
½ cup sesame seeds
1 cup sunflower seeds
1 cup fine coconut
½ cup Goatein protein powder
½ cup oat bran
1 cup chopped pecans
Press into 9x13 pan. Chill and cut.
1/2 cup honey
1/2 cup dijon mustard
1/4 cup raw cider vinegar
1 cup olive oil
With whisk, combine honey and mustard. Add vinegar. Slowly add olive oil while whisking. This is a delicous salad dressing that keeps very well in the fridge and doesn't separate. Makes 2 1/4 cups.