Here is a healthier take on Jam Drop biscuits and most ingredients are available through Buda Organic Foods:
- 125g Virgin Coconut oil
- ½ teaspoon of vanilla extract
- ½ cup (110g) of rapadura (we stock this)
- 110g Pumpkin Seed meal (high in magnesium, great for the prostate – attention gentlemem!)
- 20 Apricot kernels ground (contains B17 which has been shown to kill off cancer cells)
- 1 egg (preferably from our happy hens – see our Clucker Share scheme)
- 2/3 cup (100g) plain wholemeal flour
- 2 tablespoons of jam (your choice)
- Preheat oven to moderate (180oC/160oC fan forced). Line baking trays with baking paper.
- Beat coconut oil, extract, sugar, meal and ground apricot kernels in a bowl with a beater (hand or electric) until fluffy. Add egg. beating until just combined; stir in flour.
- Drop level teaspoons of mixture on trays 5cm apart. Use handle of a wooden spoon to make small hole (about 1cm deep) in the top of each biscuit. Fill each hole with jam. Bake for about 15 minutes. Cool jam drops on tray
I’ve got a bit of a sweet tooth and love my chocolate spreads on bread. For a long time there was nothing that could replace a certain well know big brand for me. I tried a number of the organic chocolate spreads and just couldn’t find an alternative to the potentially GMO laden, commercial chocolate spread.
So about a year ago I decided to try and make my own and was reasonably successful. Since then I have been trying a number of different variations and have now found my favourite version that beats the big brand chocolate spread hands down. To top it all off, it’s also very easy to make, other than the ingredients, a food processor is all you need.
- Macadamias, approx. 500g
- Rapadura, approx. 6 heaped table spoons (or more depending on taste)
- Raw Cacao powder, approx. 3 heaped table spoon (or more or less depending on taste)
- Put all the macadamias into the food processor and process until they turn to a creamy consistency. It will take a little while for the macadamias to turn creamy. You might have to stop the processor and push the chopped macadamias back down to the blades if they get stuck on the wall of the processor.
Our processor manages to turn about 500g of macadmias into a cream consistency within about 5 minutes of continues processing.
You can’t really go to long with the processing, the longer you process the macadamias the creamier they get.
- Add the Rapadura to the creamed macadamias. I use about 6 heaped table spoons for 500g of macadamias. Rapadura is unprocessed sugar cane juice that has been evaporated. It is not refined and still contains all the goodies of sugar cane as well as plenty of sweetness,
I like to use Rapadura as it also give the chocolate spread a slight molasses taste.
- Also add the cacao powder now. I like to use about 3 heaped tablespoons. Please feel free to add more or less according to taste.
- Switch on the food processor again and let it run until all the ingredients are thoroughly mixed. Once done should look something like below
I normally place in a jar and smear on bread; yummy!
This chocolate spread keeps unrefrigerated for about 2-3 weeks; maybe more, but there is never any left after 2-3 weeks in our place.
If you like coconut and chocolate combined you can try using a little less macadamias which will make the mix drier, and a little bit of coconut oil to the mix. Very tasty as well!
You can also try using other nuts. The nuts are basically meant to provide the creamy, oily base for the other ingredients, so try using other nuts that cream up relatively easy; such as cashews. I have tried using hazelnuts but found that they are to dry and you need to add extra oil to achieve a spreadable consistency.
As demand for our certified organic eggs continues to be higher that what are ladies are able to lay each day we’ve decided to grow our flock. We have three teenage chickens growing nicely that will start laying in about 6-8 weeks and have recently also added another 7 day old baby chicks. The baby chicks will take about 18 weeks until they join the rest of the flock in laying eggs.
This brings our flock of chickens to 21 ladies, of which 11 are currently laying eggs. This larger flock will hopefully help us supply certified organic fresh eggs to everyone.
We’ve harvested our first watermelon today. It’s a beauty. All the recent rain has made this one and another one finally fill out. Can’t wait to open it, but will have to let it ripen a little more.