Kitchen Advent-ures.

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Our Emily is an accomplished gardener.  This year she grew an astonishing variety of peppers and gifted me with some.  I fermented them with garlic and pink Himalayan salt and now I will have hot sauce all winter -thanks,  Em! I though I’d share a little colour (and heat) on this grey day…. especially since the recipe that I have been asked to post is for yet a another monochromatic delight.  Good for eating … but not so much for photographing.

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Trying to find a dessert when you don’t eat gluten OR dairy can be quite challenging!  We have come up with a few really good ones (and we’re always looking for more… hint, hint).  To the Flourless Peanut Butter Cookies and Chocolate Black Bean Cake (see previous entries) we now add …

Chocolate Coconut Macaroons

Melt together …

3/4 cup coconut oil

4 oz good, dark baking chocolate

Stir in and whisk together until smooth …

1 c mashed banana

¾ c maple syrup

1 t vanilla

1 c cocoa powder

Stir in …

5 c unsweetened, shredded coconut

¼ c chia seeds

¼ c coconut flour

Form into balls, “haystacks” , nests or your preferred  shape then refrigerate until solid. (These are best not served in the heat of summer as the coconut oil will melt and make the consistency too soft and your fingers all gooey).

These are very popular AND they pack quite a nutritional punch!  They contain protein (chia), potassium (banana), antioxidants (cocoa), lots of good fats and lots of fibre.   But still …. brown, they’re just brown ….. so here is another unrelated yet more visually satisfying photo of our Quinoa Tabbouleh with calendula petals from our kitchen herb garden.

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As we begin this holiday season, please remember the Jesuit Community of Guelph is having their annual Open House at Loyola House on Sunday, December 4, 2016 from 2 pm until 4 pm.  We’d love to see you out here!

Take good care of yourself so you can take good care of others and the world.