Vegan Raspberry Shortbread Bars with Streusel topping.

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Ingredients:

Crust

  • 1/2 cup (115g) butter alternative, melted ( I like the Palm oil/coconut oil shorting)
  • 1/4 cup (50g) coconut crystals
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) almond flour

Filling

  • 3/4 cup raspberry preserves (I make my own with homegrown raspberries, and coconut crystals)

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Streusel

  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) coconut crystals
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) almond flour
  • 1/4 cup (60g) unsalted butter substitute, cold and cubed

 

  1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, coconut crystals, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
  3. Remove the crust from the oven, and turn the oven up to 350°F (177°C).
  4. Spread preserves over warm crust.
  5. Make the streusel: Whisk the oats, coconut crystals, cinnamon, and almond flour together in a medium bowl. Cut in the chilled butter alternative with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight).

Recipe ~ Raspberry, Chocolate, Cheesecake Granola Bars

 

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I’ll make these again, and update with more pics, and measurements. For now, I can give you estimates.

The bottom layer, or crust, is crushed pecan (about 1/2 cup) with edible chocolate body butter. I melted the body butter, and added the pecans in a parchment lined 6 X 9 pan.

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Next layer, the cheesecake, 8oz cream cheese, 1 egg, tsp. vanilla, and Tbs. Coconut crystals. Spoon on crust, and spread gently.

Next layer, Raspberry jam. (From my garden, canned last season.) Any jam would work, but mine is sweetened with just a little honey, not sugar.

Top layer, about a 1/2 cup almond butter, about 1/3 cup coconut oil/palm oil melted, about 1 cup oatmeal, about 2 Tbs. coconut crystals, about 3 Tbs. coconut flour, about 1/2 cup raspberry jam. Mix until smooth, and spoon unevenly over top.

Bake 350 for 30 minutes.

I freeze my granola bars. This recipe is good to eat, hot, frozen, and room temp!

 

What to with Kambucha that tastes like Vinegar.

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Use it recipes in that call for vinegar.

My Kambucha got away from me!

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Add Green tomatoes…

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I used this Green Tomato Pickle Recipe.

And substituted Kambucha for Vinegar. I did not cook the tomatoes, I like them crunchy.

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Zesty Sprouts.

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And oven roasted red Cherry Tomatoes.

Dressing:

1/2 Kambucha vinegar, 1/4 cup olive oil, 1/4 honey, tsp. Mustard seeds, crushed.

Homemade Yogurt

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Probiotics are expensive! Did you know you can grow your own? Yogurt is a great source. Fermenting vegetables is another.

Making your own yogurt is easy, and cost effective.

Ingredients..

Your favorite milk, (I use organic whole milk), and yogurt with active cultures.

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Put the milk in a pan, in this batch I made almost a gallon. It keeps a long time.

Heat the milk to 180 degrees, stirring to keep it from scalding. This kills off the bad bacteria.

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Cool the milk to 110 degrees. 110 is the right temp for the healthy bacteria to grow (probiotics).

Add 1/4 cup of yogurt with active cultures per half gallon of milk. I have about a 1/2 cup here. Add some warm milk to the yogurt, and gently stir.

(After your first batch, just use some from the last batch.)

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Add the mix to the rest of the milk.

Put the yogurt in glass containers, and then into a cooler, with a bottle of hot tap water.

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Cover the whole thing with a blanket.

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Leave for 12 hours undisturbed. This makes a very thick yogurt like Greek. If you want it thinner, start checking it at around 8 hours.

I like mine as is. You could add sweetener, and/or vanilla. Cinnamon is also good.

Let me know how it goes!

 

Pondering Independence.

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freedomI woke up this morning pondering Independence Day, and what that means to me.

Pondering what my life would feel like Independent.

I’m remembering getting divorced, the second time, wondering what it would be like to be completely independent, and creating how I want to feel completely.

Where do I see it most, today? 12 years later.

It all about how it feels for me.

I move in the direction of feels good.

I do what I want, when I want.

I know I can.

I don’t have to disappoint myself. I CAN focus on me.

I create my experience.

Others are interested in things I’m interested in. I like talking about it with them. I like feeling it with them.

I love feeling sexy.

I love growing food I eat. I love cooking for myself, as if I’m royalty. I love gardening. I love that my shamanic work continues in my garden. I love alone time. I love my imagination. I love creating art. I love the internet, and how connected I feel. I love how easy it is to share ideas. I love being in a good mood. I love loving.

Your Subconscious mind will now go there for you.

In the direction of your ideal Independent Self, 12 years later.

Just allow the pondering.

Just allow the future you, to project the images in your imagination.

Let it be easy.

Let it be fun.

Let it be an Independence Day Gift from your Future Self.

Let your inner child play with images.

Relax, and Receive the feelings.

When images start to appear, let it be interesting.

Ponder with me.

 

Garden to table, just a few berries.

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Can I excite you with just a few berries from the garden? First of the red, and black raspberries. The black berries will be another week or so. What do you do with just a few?

I didn’t grow the Cantaloupe, or Mango. I bought them from the fruit guy at the Hadley Flea Market.

Berry sauce I made with last year (lasted through the year!).

Topped with homemade yogurt, and granola.

Flowers picked for this photo!

 

From Garden to table, chive dip.

I love eating out of the garden, fresh chives are so tasty!

I’m all about looking to see what I have, and creating something yummy out of it,

Cream cheese, and chives, there are nut crackers, sounds good.

1/4 container of the cream cheese, chopped chives, black olives, fresh oregano, a little garlic, and I used the immersion blender.

I then added chopped artichoke hearts, and a few fresh basil leaves.

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It was SO GOOD!