How to Make Salted Vanilla Sunflower Butter. Make a delicious paleo-approved alternative to peanut butter in just 15 minutes!
A fresh date is my vehicle of choice. Straight from the fridge, soft, cool and chewy…sometimes I don’t even bother to remove the pit. Just dunk the thing in a jar of cold sunflower butter and pop the whole concoction in my mouth, fishing out the hard pit once the amalgamation of “sunbutter” and fruit has been fully realized. Taste buds zinging to attention. HOMEMADE APPLE PECTIN. I have been promising my recipe for Red Pepper Jelly to Jo over at Rockstar Rehab for a little while now.
Sorry Jo, been so busy and also struggling a lot with physical infirmities over here. But never too late eh? I thought I would start with making the pectin for the jelly. Jo asked what pectin was so here is a brief explanation from the online Encyclopaedia Brittanica “Pectin is a water-soluble carbohydrate substance found in the cell walls and intercellular tissues of certain plants. Because of its ability to form a thick gel-like solution, pectin is used commercially in the preparation of jellies, jams, and marmalades. Easy Pear Butter. Easy Pear Butter This stovetop pear butter recipe is a great way to use up leftover pears, and can be ready to go in just 1 hour!
This past weekend was everything I love about Fall. Long walks with friends in the crisp autumn air. Lazy mornings enjoyed at the coffee shop nextdoor. Days snuggled in cozy sweaters and fluffy slippers. And of course, in my opinion, all good weekends must include some quality time in the kitchen. This particular weekend was all about the pears for me. HOW TO: Make Herb + Flower Infused Honey. Flavored honey is YUMMY, but it can also be difficult to find and when you do find it, it’s pretty expensive.
Those bees slurping up that delicious nectar work hard. Homemade coconut butter - Ashley Neese. It’s recipe time!
Just as we were settling into cooler weather we’re back in hopefully our final heatwave this year. Mermaid Butter — Lee Tilghman. Introducing something called mermaid butter.
Basically, it is a raw, homemade almond butter with spirulina added to give it that deep, gorgeous, mermaid-scale green. Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids. It is also heavy in antioxidants that help protect cells from damage. Canning Stewed Rhubarb - Homespun Seasonal Living. How To Make Coconut Butter. How to make Coconut Butter. How to Make Chia Seed Jam. By now, you probably already know why chia seeds are awesome.
For one, these tiny, pinhead-size seeds are rich in omega-3s — and they’re incredibly high in fiber, to boot. They’re so high in fiber, in fact, that they can absorb approximately 10 times their size and weight in water. These little super-soakers develop a gelatinous coating after they’ve taken in all that liquid, which lends itself to all kinds of interesting food uses. Making Coconut Butter - Joy of Blending. I’ve been curious about making coconut butter for a while, and I finally gave it a shot.
It’s made from dehydrated whole coconut, not to be confused with coconut oil, which has been separated from the coconut’s fiber/protein. I used an 8 oz bag of shredded coconut, minus a few tablespoons that I previously tried putting in a smoothie. (I was disappointed with the smoothie because the coconut was a bit grainy; I’m curious if smoothies made with the coconut butter will be less grainy.) I used this Lets Do Organic brand, though I bought it locally–I paid a bit more per weight, but I’m not ready to commit to 6 pounds of it yet. I was slightly concerned that 8 oz wouldn’t be enough to circulate well in the Vitamix, but it turned out to work fine. I blended on high and used the tamper at first. How to Make Coconut Butter. I'll admit it, I'm a coconut fiend.
I eat or drink from this luscious fruit daily. I sip on coconut water and sprinkle generous handfuls of the unsweetened, dried variety all over my morning bowl of oatmeal. How to Make Fresh, Raw Coconut Butter in your VitaMix Blender. All-Natural Pumpkin Butter From Scratch + Many Ways To Use It! If you’ve been reading this blog for a year or longer, you may know that I’m head over heels for Homemade Pumpkin Butter.
Not only is it one of the most popular recipes on the blog, but it’s also a personal favourite. I eagerly make several batches every fall and winter (umm, and apparently during the summer now…). No two batches are ever the same; I love changing it up with different sweeteners and spices depending on my mood. You all seem to love pumpkin butter too – I get so many comments and emails about the recipe! The original recipe uses canned pumpkin which is great for convenience, but I’ve always wanted to try out the recipe using freshly roasted pumpkin. Oh, did it ever. Crock Pot Pumpkin Butter recipe. But before we get all Debbie Downer, let’s not forget that there are ways of prolonging the yummy flavors of fall to keep us (and our taste buds) happy all winter long. Take this Slow Cooker Pumpkin Butter, for example. It’s unbelievably easy to make, requires only a few simple ingredients and can be canned or frozen and saved for when you need a pumpkin fix on a chilly day.
Can’t wait until then? It also would make a great addition to those Pillsbury crescent rolls you’re thinking about serving on Thanksgiving. Just saying. Here’s how the magic happens: First, get your main cast ready. Next, heat up your slow cooker and get ready for the hardest part of the entire recipe. Then, (cue the song) pour some sugar on iiiiiit. Then, add the juice… And the spices.