½ C honey
½ C maple syrup
½ tsp baking soda
1 Cup Caramel Sauce (see above)
2 C chopped pecans, chia seeds, flaxseed (any topping of choice)
6 medium apples
6 bamboo skewers
1. Set-up a dipping station: 1 bowl of warmed (not too hot!) Caramel Sauce, 1 bowl of chopped pecans, and skewered apples
2. Gently roll skewered apple in caramel sauce (least messy if you roll on the top surface, rather than try to immerse it entirely)
3.Let caramelized apple sit for 2-3 minutes, to allow caramel to somewhat harden (otherwise nuts will slide down apples’ sides)
4. Roll caramelized apples into nuts or toppings of choice
5.Allow apples to harden by storing in the refrigerator – or enjoy warm if you can’t wait!
Old Fashioned Caramel Corn
3/4 cup of popcorn kernels, popped
1/2 cup of butter or coconut oil
1 cup of rapadura
1/4 cup of honey 1/2 teaspoon baking soda 1 teaspoon vanilla
1-Melt the butter, rapadura and honey together in a small pot. Allow to simmer for five minutes. Be very careful with this hot mixture, as it can cause bad burns.
2-Meanwhile, place the popcorn in a large bowl with plenty of room to stir. When the mixture has simmer for the allotted five minutes, then add the baking soda and the vanilla and stir it in (it will get foamy).
3-Take off of the heat and pour over the popcorn. Stir until well coated.
4-Place on two jellyroll pans in a single layer and place in a 250 oven for about 45 minutes to an hour. This hardens the caramel.
5-When done, remove from pans, breaking into small pieces and set aside to cool. Enjoy!
Healthy Peanut Butter Cups
From Alicia Silverstone's The Kind Diet Cookbook
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts
1.Line a 12-cup muffin tin with paper liners. Set aside.
2.Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4.Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
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