Fresh Fig Cake

I love figs!  The California black figs are in season now and this cake is a good way to use them.

Fresh Fig Cake
2 cups chopped figs, stems removed
2 cups rice flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 cup coconut oil (or olive oil)
1/3 cup molasses
1/3 cup organic sugar
1/3 cup coconut milk (or water or other milk)

Add all ingredients to large bowl and stir to mix thoroughly.  Pour into a greased 8x8 inch pan and bake at 350 degrees for 45-50 minutes, or until cake begins to pull away from the sides.

Cool and spread on glaze.

Glaze - 3/4 cup powdered organic sugar, 1T homemade vanilla, 1T coconut oil (or olive oil).  Add enough water (just a bit) to get a pourable glaze. 

Dijon-type Mustard

After several tries, I've finally come up with a vinegar-free mustard that I like!  This one is based off Dijon-type mustards.

Honey Dijon Mustard
2 cups white wine
2 large shallots, chopped
2 to 3 Tablespoons chopped fresh thyme - try other herbs, too, for different flavors
1 cup mustard powder
3 Tablespoons raw honey
1 Tablespoon olive oil
1 teaspoon salt

Add wine, shallots, and thyme to a small saucepan.  Bring to a boil and simmer gently for about 5 minutes.  Strain the shallots and herbs out and let the remaining liquid cool to warm.

Whisk in the dry mustard and then the honey, olive oil, and salt.  Cook over low heat until it has slightly thickened - keep whisking while cooking.

Pour into a container - glass or ceramic is best as the mustard will eat into many other materials.  Let sit out overnight and then age in the refrigerator for 2 - 3 weeks.

Rosemary Almonds

These are a great variation I came up with of the crispy almonds from Nourishing Traditions.

Rosemary Almonds
1 pound slivered, blanched raw almonds (I buy mine at Trader Joe's) - make sure they're steam, not chemically, pasteurized
handful of fresh rosemary (snipped into small pieces) or about 1 Tablespoon of dried rosemary
1 Tablespoon kosher or sea salt

Put almonds in stock or sauce pan and cover with water.  Add salt and rosemary and bring almost to a boil.  Turn off heat, cover, and let soak for around 9 hours.

Drain almonds and spread in a thin layer on two cookie sheets.  Put into oven on warm - that's 170 degrees with my oven.  Test after about 14 hours - they should be crispy when done.  Cool and store in airtight container.