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Rendang Tok, Daging, Perak, spices, cardamom, buah pelaga, cloves, bunga cangkir, daun limau kurut, kaffir lime leaves, daun kunyit, tumeric leaf, kerisik, toasted coconut, gula melaka, coconut sugar, lemongrass, serai, bawang merah, shallots, bawang putih, garlic, galangal, lengkwas, halia, ginger, kunyit hidup, tumeric root, coconut milk, santan, beef, malay, hari raya, chili powder, ground spices, coriander, ketumbar, fennel, jintan manis, black pepper, lada hitam, cumin, jintan putih
The slight smokiness and spice from ancho and chipotle chiles really accents the sweetness of in season peaches. The vanilla note takes it from regular ol' jam to gourmet gift-worthy fare, and it's fantastic on toast as well as grilled meat!
www.yummysmells.ca/2013/08/vanilla-peach-jam-with-chiles-...
(flour, milk, egg, vanilla extract, cocoa powder, coconut sugar, oil, chocolate, walnut, baking powder, salt)
I adapted these cupcakes from this recipe at Awake at the Whisk: awakeatthewhisk.blogspot.com/2008/07/cucumber-cake.html where Amber had the same problem I did - too many cukes!
The cake recipe, made into 12 cupcakes instead, took care of two of the big ones, thank God! I used dates, coconut and almond meal for the "add-ins" and used more cinnamon, ginger and lemon zest in place of the cardamom, since I had none. Delicious!
These can be called one of two things: a dense, moist cake or a cakey brownie. Either way, they are delicious, with a nice crunch from crushed up granola bars - and you don't ever have to mention the squash!
Some palm sugar purchased from importfood.com. It says "palm sugar" but it is actually made from coconut blossoms, which isn't really the same thing.
Crisp chopped and buttery ground pecans add a wealth of flavour and a hint of bitterness to the crunchy cookie fingers. Sweet toffee bits add the "caramel" note to the biscuits while dark, rich palm sugar deepens the overall flavour. You've never dunked this into your coffee!
These were unlike any other macaroons I've ever made - gluten free, vegan, and made with CARROTS as well as the coconut! I used part coconut flour and coconut sugar too for extra flavour. The girls at Valentinos loved them!
Adapted from www.canadianfamily.ca/articles/recipe/carrot-coconut-maca...
Testing out my macaron-making skills and trying my hand at a blend of my own creation. I used coconut sugar, instead of simple white baking sugar, which increased the drying & baking time due to the extra moisture in the batter. They tasted slightly more rich and structured in a warm, maple syrup way. Could be used for more tart or spiced fillings.
I paired them with a candied bacon butter cream filling, which probably could have used a dash of salt to offset the flavors properly.