Sunday, September 16, 2012

Dandy Blend bean fudge

Nika and Bailey hassle Misha, on ground.
The fur kids recently had a play date with one of their pals, Bailey, a four-year-old husky-malamute.
"Come on guys. Give me a break. I'm the smallest kid on the block."
How about a sled dog team? We could put all this energy to good use. These three would have almost 220 pounds of  pulling power.

It's too hot. Where's the snow?
Can you believe it when there is snow on the ground, they'll have even more energy!

Blackberry jam pancakes
Well, at least, they used up too much energy to go berry picking in my blackberry patch. Berry season is winding down but at least I picked enough berries this week to make another batch of blackberry chia jam which I used for my favorite pancakes, Blackberry Jam Pancakes.

Ingredients for 2 servings (makes 2 medium pancakes each)
(suitable for ACD-maintenance)

1 chopped peach or nectarine
1/2 cup quinoa flour
2 chia eggs
1 tsp. baking powder (gluten-free)
pinch of salt
1 cup blackberry chia jam (1 cup fresh or thawed frozen blackberries, 2 T. chia seed)
1/8 tsp. cinnamon
1 T. tahini mixed with 1/4 cup unsweetened almond milk
Olive oil and/or pan spray

Prepare blackberry jam by pureeing blackberries with 2 T. chia seed in a food processor. This can be done the night ahead. Store the jam in the fridge.
Chop a peach or nectarine into small pieces and set aside.
Mix the quinoa flour, salt and cinnamon in a medium bowl. Mix the tahini and almond milk in a separate smaller bowl. Combine the wet and dry ingredients. Add additional almond milk if needed. Mix in 1/4-1/2 of the chopped nectarine pieces.
Heat a skillet or cast-iron griddle pan over medium heat. Oil the pan.
To cook, drop about a 1/4-cup of batter per pancake in the pan. Cook about 2 minutes per side.
Serve with fresh blackberries, nectarine/peach and blackberry chia jam.

Dandy Blend bean fudge
Never forget the most important food group of the day---chocolate.

Dandy Blend Bean Fudge
(suitable for ACD-maintenance or ACD-phase 2 if using only stevia for sweetener)
  1. 1 can on canellini beans, drained and rinsed
  2. 3 T. raw cacao powder
  3. 2 T. coconut nectar + stevia to taste
  4. 2 T. melted coconut oil
  5. pinch of salt
  6. 1/2 cup sunbutter, unsweetened
  7. 1 T. Dandy Blend
  1. Blend ingredients items No. 1-7 in food processor.  Spread in a 8-inch square baking pan, lined with parchment paper or spray with pan spray. Place in the freezer to allow to firm up. Cut into bite-sized pieces and store in the freezer until ready to enjoy.
These recipes were contributed to:


Elizabeth, blogging for SunButter said...

Hi Sheree,
Of course I just must comment on this "fudge" recipe. I'm eager to try it. (And since it's in-between fudge shops at summer resorts and a tad too early for holiday fudge, this is ideal timing.)
Thanks. Again!

Sheree Welshimer said...

I'm ready to make some more myself because fudge seems to go with every season,month, week, day. You get the picture.

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