Tag Archives: coconut sugar

Nobody Knows the Truffles I’ve Seen

8 Nov

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I hope you read the title a la Princess Vespa trapped in a cell. If not, go here.

What qualifies a round ball of something as a truffle? The sweet kind, not the fungus kind.

Well, according to dear Mr. Wiki, “Their name derives from the usual shape they take as the word ‘truffle’ derives from the Latin word tuber, meaning “swelling” or “lump”, which later became tufer.”

So there you go, a lump. Sounds scrumptious, right? There are evidently different versions of what is considered a truffle, depending on where it comes from. French, American, Belgian, and Swiss are a few. Apparently, these ones we have here might qualify as a “vegan truffle.” The “Vegan truffle” can have any shape or flavor, but is adapted to modern-day diet by replacing dairy with nut milks and butters. (Source)

Confession- I am extremely picky about chocolate. I can not stand to bite into chocolate. Just the thought of it stuck to my teeth makes me curl my lip, even as I type. I like half melted chocolate, like in a warm cookie. Chocolate truffles are a chocolate covered teeth disaster waiting to happen. You can imagine my elation when I saw these sweet potato pie truffles. Little round balls of “dessert” that won’t cause me any dental discomfort? Oh me oh my.

I completely intended to make them exactly as written. I did. I love sweet potatoes! Then I remembered there was leftover roasted butternut squash in the fridge that I couldn’t let go to waste. I thought maybe I didn’t need quite so much maple syrup, and maybe I can substitute my homemade pumpkin pie spice instead; and maybe I didn’t need so much coconut flour- that stuff sucks up moisture better than a dry sponge. Wow that was a weak analogy. Sorry.

My daughter’s honest reaction to these truffles:

After first bite: “This isn’t dessert.”

After second bit: “Mmm!”

After first bite of second truffle: “These are so delicious Mom!”

These morsels of happiness came together rather quickly; even when I realized it was a bit too much dough to fit into my little Ninja and switched to manual stirring in a bowl. The cool thing about them? You can use any squash puree you want- pumpkin, butternut, whatever. And of course, sweet potato would also work.

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Ingredients

  • 1 cup butternut squash puree
  • 1/4 cup pecans
  • 1/8 cup pure maple syrup
  • 1 tsp real vanilla
  • 1 1/2 tsp pumpkin spice
  • 5 TB coconut flour
  • 1/8 cup toasted coconut
  • 1/8 cup coconut sugar

Directions

  1. Add pecans to a food processor and process until it’s a meal.
  2. Add the squash and mix.
  3. Add vanilla and spices, mix.
  4. Add the coconut flour a tablespoon at a time, until you get the consistency you’d like. I used 5 TB, you might want more or less.
  5. Roll into balls, it shouldn’t be sticky.
  6. Roll the balls in either toasted coconut, coconut sugar, or both. 
  7. Set on some parchment paper and refrigerate for a half an hour.
  8. Store in the fridge.

Cinnamon Roasted Almonds & Trail Mix

3 Sep

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It’s back to school time around my neck of the woods. My daughter will be starting kindergarten in less than a week; and while I may have a calm exterior, internally I’m fighting the urge to freak out. I know my social butterfly 5 year old will love kindergarten. She went to half-day preschool last year at a public school, so many things won’t be new or scary to her. What I’m not  freaking out about is me. This is the beginning of a decade of making school lunches, driving, more driving, and coordinating my classes to work with whatever school or extracurricular activities that interest her.  I have a resolute stance that yes, I can handle it all like a champ. But then I have this meek, inner doubt trying to squeak out, are you sure you can keep up with it all? 

Last year was a breeze. My husband was off of work due to an injury, and was available for driving, meal making, and keeping up with housekeeping. I had few classes on campus, and therefore a highly flexible schedule. My daughter was in school for 3 hours, and ate all her meals at home. This year, my husband is back to working full(and over-)time, I have many hours where I have to be on campus for classes, and my daughter will have to eat lunch at school for the first time ever. That means I’m the main meal maker, including portable lunches for both my husband and daughter. 

Needless to say, I’ve been preparing for weeks. Influencing posts by Michelle of Nom Nom Paleo persuaded me to purchase a LunchBot for my daughter to use. It comes in the mail tomorrow and I think I’m more excited than she is. Michelle has some great lunch ideas that I’m sure I”ll refer to when I get tired of making my go-to lunches. 

A challenge I’ve recently faced is making foods that are easy to eat while driving, because my husband’s career isn’t always accommodating with a lunch hour at a table or with access to a kitchen. Beyond raw, cut vegetables (that are always included in his lunch box whether he chooses to put them in or I lovingly slip them in after I notice he hasn’t packed enough) I wanted to make something that is closer to a balanced snack that is fantastically delicious, to the point of looking forward to eating it. Something with fat, protein, and sweet goodness. In comes trail mix to save the day! I spent some time in my favorite place (Marlene’s bulk cooler) and scooped baggies full of the good stuff. 

For the sweetness part, I perused a list of real snacks compiled by Katie of Girl Meets Nourishment and immediately wanted to give the cinnamon roasted almonds a try. The original poster uses pure cane sugar, which I don’t use. I did have a bunch of coconut sugar though, and honestly I had no idea if it would work as a substitute for this particular recipe; but I was willing to sacrifice having sticky nuts if it didn’t turn out right. I figured if it could become granulated/crystallized once, I could do it again. 

Cinnamon Roasted Almonds

  • 1 1/2 cups roasted almonds (if using raw, you can roast them beforehand for 10 minutes at 350°)
  • 1/2 cup coconut sugar
  • 1 tsp cinnamon
  • 1/8 tsp sea salt
  • 2 TB water

In a big skillet, add all your ingredients except the almonds. Mix it all together until if forms a paste.

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Add the almonds and stir to coat. 

Place the skillet on a burner over medium, and stir. Stir, stir….constantly for 7-10 minutes. 

This is what stirring looks like, in case you didn't know...

This is what stirring looks like, in case you didn’t know…

Don’t walk away from them, you have to keep stirring and watching them like a hawk. After a while, the mixture will begin to solidify.

Keep stirring until the sugar crystallizes onto the nuts.

Immediately remove from the heat and pour onto some parchment to cool.

Hardened coconut sugar

Hardened coconut sugar

They are perfect on their own. Maybe a little too perfect. Without restraint, I’m sure I could have eaten the ENTIRE batch in one day. To prevent myself from eating handfuls of them at a time (besides that first one, of course) I put them into my fantastic trail mix. 

 

Yum Nom Mmmm Nummy

Yum Nom Mmmm Nummy

Trail Mix

  • Cinnamon roasted almonds
  • Pecans
  • Pistachios
  • Raisins 
  • Goji berries
  • Coconut flakes
  • Sunflower seeds
  • Pumpkin seeds

Use whatever proportions you like. You know you’re going to pick out your favorite ones anyways.

 

What do you pack in your kids school lunch or your own lunch?