Tuesday, May 6, 2014

Coffee Heath Bar Ice Cream


1 1/2 cups raw milk

2 1/2 cups farm fresh cream, such as Kalona

2/3 cups coconut sugar

2 tsp instant coffee granules (I used Via Starbucks Medium instant coffee single serve packets. I used only 1 packet, worked great!)

1/2 tsp vanilla

Pinch  sea salt

4 egg yolks

4 ounces heath bars


1. Combine the milk, 1 1/2 cups of the cream, coconut sugar, instant coffee, vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.

2. When the base begins to steam, pour one-half cup out of the pan and into the egg yolks, whisk immediately. When completely combined, add the yolk mixture back into the rest of the base and heat until the mixture reaches 170 F. or until it coats the back of a spoon.

3. Remove immediately from heat and pour into a bowl and add the remaining cup of cold cream and let chill for several hours, preferably overnight.

4. Hit heath bars still in their wrappers repeatedly with the back of a spoon, until they are thoroughly crushed.

5. Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer's instructions. While the ice cream churns throw in the heath bar pieces. Once done churning eat now or let it firm up some more in the freezer and eat later!

Friday, May 2, 2014

Gluten Free Granola


5 cups Gluten Free rolled oats like Bob's Red Mill Gluten Free

1 cup Raw Pumpkin Seeds

2 tsp Cinnamon

1 tsp Ginger

1 tsp Sea Salt

1 1/2 cups dried fruit like Raisins or Cranberries

3/4 cup Pure Maple Syrup

2 tbsp Coconut Oil


1. Preheat oven to 350 F.

2. Mix together the oats and pumpkin seeds. Make sure to use a large baking dish like a 9 x 13 inch cake pan for this.

3. Sprinkle on the cinnamon, ginger and salt over the top and stir it up.

4. Toss the dried fruit on and stir to mix. Drizzle the maple syrup evenly over the surface of the mixture. Do the same with the oil. Stir it all up until everything is well coated. Not too sticky but not dry either.

5. Bake for 12 minutes, then stir up the granola-in-the-making, then put it back in the oven. Repeat this process two-three more times. You want the granola to be not-at-all wet, golden brown, with a bit of a crunch.

6. Pull it out of the oven and let it cool before eating. Makes about 10 cups or so.