There's nothing better on a winter evening than biscotti and something hot to drink. These are delicious! And if you can eat it, would probably be great with half dipped in melted chocolate.
Quinoa Biscotti
1 3/4 cups quinoa flour
1/2 tsp cream of tartar
1/4 tsp baking soda
3/4 cup toasted almond slivers or pieces ( or 3/4 cup dried fruit pieces)
1/4 cup olive oil
3/4 cup organic sugar
2T ground flax mixed with 6T water and cooked in microwave 1 min. or 2 eggs
1 T homemade vanilla
For quinoa flour, I grind sprouted, dried quinoa in a small blender (TriBest Personal Blender). I usually use TruRoots sprouted quinoa. If you don't have allergies you're trying to avoid cross contamination with, there are already ground quinoa flours you can buy.
Combine all ingredients and knead a few times until well mixed. Divide dough into two pieces. Line a cookie sheet with parchment paper and press each section of dough into a 12 x 4 inch rectangle that is about 1 inch high. Bake at 300 degrees for 25 - 28 minutes or until set in the center and a nice golden color. Cool until still warm, but not too hot to handle.
Cut crosswise into pieces about 3/4 inch thick. Turn slices so a cut edge is down and rebake (still at 300 degrees) for about 15 minutes until edges are golden. Cool completely.
If you can eat peanuts, this also works with peanuts - use one that is peanut only, with no added oils or sugars.
Sunflower Seed Butter Fudge
2 cups organic sugar
1/2 cup coconut milk
1 T coconut oil + additional for greasing pan
3 T inverted sugar syrup*
1 cup sunflower seed butter (I use SunButter Organic - it has no added ingredients)
Grease a pie plate with coconut oil. Add everything to a heavy saucepan and cook on medium-high heat, stirring constantly, until it boils. Lower heat to medium and continue cooking, still stirring constantly, for 5 minutes. Remove from heat and add in sunflower seed butter, mixing thoroughly. Pour into the greased pie plate and let cool for about 20 minutes. Cut into pieces and put into the refrigerator (still in the pie plate) to cool completely and firm up.
*If corn is not a problem for you, corn syrup can be substituted. Otherwise use inverted sugar syrup. I use the recipe found here, with regular organic sugar in place of the extra fine.
We like this with our herb roasted Thanksgiving turkey!
Herbed Gravy
2 cups of turkey drippings, most of fat removed
1/4 cup white wine
1 large shallot, sliced
1 clove garlic, grated
1 tsp. rubbed sage or 1 T chopped fresh sage
1 tsp. dried thyme or 1 T fresh thyme
1 to 4 T arrowroot starch (or potato or tapioca starch)
olive oil
salt and pepper
In a saucepan, saute shallot and garlic in a little olive oil until golden brown. Add white wine, all but 1/2 cup of the turkey drippings, and herbs and bring to a simmer. Add arrowroot starch to the reserved turkey drippings and stir to dissolve. Using a whisk, slowly add the starch mixture to the saucepan, stirring until thickened. How much starch you use will depend on how thick you like your gravy to be - 1 T will be more like au jus and 4 T will be be thick. I use 2 T. Add salt and pepper to taste.
This recipe doesn't have any spices in it (histamine problems!), but if you do fine with them you can add in cinnamon and cloves.
Maple Cranberry Sauce
24 oz. fresh cranberries
1 1/2 cups maple syrup
1 cup organic sugar
1/2 cup water
Put all the ingredients into a saucepan, bring to a boil, reduce heat and simmer for about 15 minutes. Keep stirring to prevent burning on the bottom. Cool and then refrigerate.
