pistachio

salted tahini caramel balls

9th October 2020

These lovely luxurious bite-sized balls of salted tahini caramel are so satisfying after a meal.  They are covered in a simple sweet maple glaze with equal amounts of maple syrup and coconut oil. When the cold balls get dipped into the glaze it instantly hardens creating magic!

VIOLAS in the garden, add them to salads, desserts, or fruit. They happily self-sow and despite their delicate appearance, violas are fairly robust.  Sow early spring, then again in late summer, to ensure violas throughout the winter.

salted tahini caramel balls

Inspired by this recipe.

Makes 15 small balls

dough ingredients

⅔ cup/60g dried shredded coconut

⅔ cup/130g medjool dates (approx 7 dates)

⅓ cup/80g tahini

⅛ tsp fine rock salt

⅓ cup/50g TOASTED pistachio or almonds

glaze ingredients

2 Tbsp/30g coconut oil

2 Tbsp/35g maple syrup

½ tsp vanilla extract

preparation

1. Make the dough: place the coconut, dates, tahini, and salt in a food processor or high-speed blender for 1 minute, scraping down the sides halfway through. Add the toasted nuts and blitz 3 – 4 times until well incorporated. If the dough is still too crumbly to form into balls, depending on the quality of your tahini, add 1 tablespoon of water.

2. Roll into balls, approximately 20g each, you should have 15 balls. Place in the freezer for 1 hour.

3. Meanwhile, make the glaze: melt the coconut oil on low heat, turn off the heat, then whisk in the syrup and vanilla. It will combine into a thin caramel-consistency. Set aside.

4. Once the balls are frozen, take out of the freezer. It is important that the balls are very cold to help the glaze harden. Place a toothpick in each ball and dip into the glaze, place on a cardboard box until the glaze hardens. Whisk the glaze each time before dipping the balls. Once set, re-dip them until the glaze is used up. Towards the end, you may need to place the glazed balls back in the freezer for 15 minutes and heat the glaze slightly again, then continue re-dipping.

5. The balls can be kept in the fridge for 10 days or up to 1 month in the freezer.

golden pistachio cardamom cookies (vegan)

15th March 2018

These golden oat cookies contain very little flour and because of that, they are a bit crumbly to mould.  Use a heaped round tablespoon measure of the cookie dough and flatten them out with damp fingers.  If you find the cookie dough sticking, dip the spoon in water and then use damp fingers to push the edges in if they are breaking away.  If you prefer a cookie crunchy on the outside and softer texture on the inside – scoop to keep the dome-shape and skip the flattening process. You can easily replace the sultanas with goji or cranberries berries.

 golden pistachio cardamom cookies

Makes approx 31 cookies – two trays.

Grind your own cardamom as the taste is so much more fragrant. 

Inspired by these cookies and this recipe.

ingredients

⅓ cup/60g golden sultanas

½ cup/65g raw unsalted pistachio nuts

cup/120g whole-spelt flour

1½ cup/130g fine regular rolled oats

3 Tbsp/25g sesame seeds

¼ tsp fine rock salt

½ tsp aluminium-free baking powder

1 tsp cardamom powder

1 tsp ginger powder

cup + 1 Tbsp maple syrup

½ cup coconut oil/olive oil

zest of two oranges

preparation

1.  Preheat oven 180C/350F.  Line two baking sheets with parchment paper.

2.  Place the sultanas in a bowl, add boiling water to cover and soak for 10 minutes. Pour through a strainer, and set aside to drain well. (The extra moisture will help prevent them from burning and drying out when baking.)

3.  Place the pistachio nuts on a tray and toast for 8 minutes.  Allow to cool, roughly chop and place in a medium bowl, along with the spelt flour, oats, sesame seeds, salt, baking powder, cardamom and ginger powder.  Mix to combine and set aside.

4.  Melt the coconut oil over low heat until liquid, add the maple syrup; whisk until emulsified.

5.  Pour into the dry ingredients and stir well, add the drained sultanas, orange zest and mix until well combined.

6.  Use a slightly wet round tablespoon measurement to scoop the cookie dough pressing against the side of the bowl to compact and place onto the baking sheets, flatten with damp fingers. If the mixture starts to stick, dip the spoon between intervals into the water. It is helpful to have a bowl of water nearby.

7.  Bake for 16 – 18 minutes, rotating the baking trays halfway through. The cookies are ready to come out when they are deeply golden. Cool the cookies on a rack while you bake the rest of the dough. They will firm up when completely cool and are best eaten the day they are made.

Goodness shared by Stacey

tropical fruit nut balls (vegan)

25th January 2015

IMG_7688

We visited this piece of paradise in December last year as my partner’s friend had decided to celebrate his 50th there. What a wonderful place to mark a milestone.

A perfect place to slow the pace down, relax, rejuvenate……..to do whatever one desires. Ahhh, to be back there……and it looks like this will happen just after my 50th milestone.

Until then, these Tropical Fruit and Nut Balls (inspired by many variations of the Bliss Ball/Energy Ball floating around) can provide a bit of the tropics into my day.  Coconut, apricots, goji berries, pistachios, almonds are the basis for this version. Any combination of preferred dried fruit and nuts can be substituted. I have experimented with a variety of ingredient ratios, and I think this recipe provides a perfect balance of nuts, fruit and base.

IMG_7290a tropical island getaway

IMG_7253

IMG_7246blue skies, golden sands, fluffy white clouds, mirrored waters……..

IMG_7247

Hamilton Island, Queensland, Australia

tropical fruit nut balls

Makes about 20 balls

ingredients

1 cup dried apricots

2 cups shredded coconut

¾ cup almonds (can use almond meal if prefer)

¼ cup pistachios

¼ cup goji berries

1 Tbsp chia seeds (optional)

1 Tbsp maple syrup/honey

3 Tbsp unrefined coconut oil

desiccated coconut, for rolling balls

preparation

1.  Add all ingredients (minus the desiccated coconut) to a food processor.  Pulse till mixed and a fine, crumb forms. You may need to stop and scrape down the mixture a few times, depending on the quality of the machine. Taste and test texture.

2.  Add more maple syrup/honey if prefer mixture to be sweeter. If the mixture is too dry/crumbly, add more coconut oil.

3.  Roll into small balls, then in the desiccated coconut. Chill and store in the fridge in an airtight container.

Goodness shared by Donna

photo 2

baklava

13th April 2013

The end of our first winter in Portugal.  Just beautiful.  I wish I could express the loveliness that surrounded us this morning.  The light was awe-inspiring, golden and clear, clean and divine.

There are two magnolia trees right outside the entrance door, so I see them every time I come and go.  In Winter, they are both completely uninhibitedly bare.  Standing together side by side, in all of their euphoric natural beauty.  They are lovely, with their knobbly tendrils and smooth, graceful limbs.  There are small buds. Lots and lots of them getting bigger and bigger, almost bursting with their divine essence. The other morning there was a splash of color, just a little at first, and now, soft blushes of the loveliest pink.

4V7A1177_1980x1297 4V7A1180_1980x12974V7A1264_1980x1297

Traditionally, baklava is made with honey, however in Ayurveda honey should never be cooked, boiled or baked.  In high temperatures, honey becomes nonhomogenized and gluelike. As a result, it increases the toxicity of the body. I replace the honey with maple syrup with wonderful results!

 

baklava

This is a recipe from Kristin, which she made on more than one occasion when we had our house overflowing with special guests for our teacher’s workshop in Israel.  We make it for very special occasions in her honour.

ingredients 

1 packet phyllo dough (18 sheets)

450 grams chopped small nuts – walnuts, pistachios, pecans, almonds (I use 350g walnuts and 100g pistachios)

1 cup butter or ghee, melted 

3 tsp cinnamon powder

generous pinch rock salt

for the syrup 

cup water

cup raw brown sugar

6 cardamom pods

cup maple  syrup

½ tsp vanilla extract

preparation 

1.  Pre-heat the oven to 180C/350F.

2.  Make the syrup  place the water, sugar and cardamom pods in a saucepan and simmer over medium heat for 15 minutes, remove from heat, add maple syrup and vanilla, and stir until well blended. Set aside and allow to cool.

3.  Grind the nuts – in a food processor – process using the on/off pulsing action until the nuts are roughly chopped.  I like them quite chunky and not too powdery fine, then place in a bowl with the cinnamon powder and salt – mix well.

4.  Unroll the phylo dough and with scissors, cut to the size of your tray.  I use an approximately 23 x 32 cm tray.  Cover with a damp cloth so it does not dry out.

5.  Assemble the baklava   with a pastry brush, brush the surface of the tray with melted butter, then place one phylo sheet in the bottom of the dish, brush with butter.  Continue with seven more sheets, brushing each individually.

6.  Spread half the nut mixture over the phylo sheets, then layer two more sheets of phyllo pastry, brushing each individually, then spread the rest of the nut mixture, then layer 8 more sheets on top – butter each layer.

7.  Brush the top with butter.  Using a sharp knife cut all the baklava into diamonds by slicing straight across in one direction, then diagonally in the other direction.  Make sure you cut all the way through the layers.  (This is done before baking as it will be very fragile after it’s been baked.)

8.  Bake for 30 minutes or until golden and remove the baklava from the oven.

9.  Remove the cardamom pods from the syrup and pour evenly over the already cut baklava.  Let it sit until it comes to room temperature,  at least an hour.  Cut through the same lines before serving.

variations

  • For a vegan version, replace the butter with mild-tasting olive oil.
  • Instead of brushing each individual layer, after slicing the baklava, pour the melted butter over the top and then bake.  The butter seeps all the way through each layer, making its way to the centre of each piece as it bakes and resulting in perfectly cooked baklava without the tedious layering.

P1030201

Goodness shared from Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie