Many people who attended my Art And a Country Garden event commented that the food was amazing again this year. The only item I baked were the chunky-monkey banana cookies, which have become a recent family favorite. As promised, below are some of the recipes you asked for. Enjoy!
(photo Thanks to Memory Roth Photography)
Curried Carrot Soup (prepared by Yolande Stark of Tipi Creek Farms) This was the orange colored cold soup served in little canning jars.
2 Tablespoons butter
1 pound chopped carrot,
1 chopped onion,
1 large shallot (optional),
2 cloves chopped garlic
1 heaping teaspoon grated fresh ginger
1 teaspoon minced jalapeno pepper
1 teaspoon ground coriander
3/4 teaspoon curry powder
3 cups broth
Saute above ingredients until soft. Puree in blender until creamy.
Add 1/2 cup coconut milk and 1 1/2 – 2 Tablespoons fresh lime juice to pureed soup.
Serve warm or cold, garnished with seasoned, roasted pumpkin seeds, fresh cilantro or fresh parsley (all optional)
3 large eggs
1/4 cup butter
1/2 cup sugar or to taste
1/4 cup quality cocoa powder
12 ounces chocolate chips
1/3 cup tapioca or arrowroot flour
1/2 tsp salt
1 Tablespoon vanilla
extra chocolate chips for topping
chopped nuts or dried fruit (optional)
Melt together chocolate chips and butter. Let cool and add the rest of the ingredients. Mix well but don’t over beat or brownies will be rather dry. Spoon into greased or parchment lined 8″ x 8″ pan. Sprinkle extra chocolate chips on top of batter, instead of icing later. Bake at 350 F until done in the center. Try not to over bake. (if over baked, let cool until just warm and cover pan with plastic wrap overnight, sometimes this helps to restore moisture) This recipe can easily be doubled and frozen.
After cleaning and chopping rhubarb, put into large pot and cover with 6 or 8 inches of (filtered) water. Bring to a gentle boil for about 5 minutes and then simmer for about 1/2 hour, stirring once in a while.
Let cool for about 1/2 hour. Use a fine siv/colander/cheese cloth (whatever you have) and strain out as much liquid as possible. If you don’t want rhubarb solids to appear in the final juice, strain a second time through a cloth.
Otherwise you can just sweeten to taste with any sweetener you desire.
My Oma made this every year, and as kids, we LOVED it!
Here is the banana cookie recipe I developed which may be easily modified to suit your taste:
I will be guessing here as I never measure these ingredients out.
The trick is to make the dough a very thick consistency.
They also freeze well.6 ripe bananas mashed (I use the mixer)
3 heaping cups of shredded coconut
1 or 2 eggs (optional)
1/2 cup coconut oil melted (or avocado oil or butter or a combination)
1 Tablespoon vanilla
Cinnamon to taste (optional but will make the cookies taste sweeter and less need for sugar)
1/2 tsp salt or to taste
Stir in pumpkin seeds, flax seeds, dried cranberries, raisins, nuts, chocolate chips, hemp seeds, protein powder ( I use hemp seed powder of pumpkin seed powder)
Throw in whatever you can think of!
Bake at 325 – 350 degrees F for about 20 mins to 1/2 hour? It really depends on how much coconut flour you have used.