Saturday, December 22, 2012
Posted by Haumea's Kanaka Kitchen at 8:47 AM
Wednesday, December 19, 2012
ie., I used C and H Stevia for baking. This sugar I have blended with Lemon Verbena from
my garden this year and adds a nice little hint of lemon.
I will post the recipe after I have fine tuned the cake part as it's not quite where I want it.
Sunday, December 16, 2012
150 g honey
85 g powdered almonds (Almond flour)
90 g dried apricots, sliced ( I used dried cherries and cranberries)
50 g Goji berries
50 g cashew, chopped (for the nuts I used, almonds and hazelnuts)
15 g sesame seeds
15 g sunflower seeds
10 g inflated quinoa ( I happened to have honey roasted quinoa puffs I got at Whole Foods)
85 g oat meal (I used oatmeal that I processed)
Grease a rectangular pan (18 x 27 cm).
Whisk the butter with the honey until creamy.
Add the egg and the powdered almonds and combine until smooth.
Add the remaining ingredients.
Pour the dough into the pan taking care to make an even surface.
Bake for 20-25 minutes or until firm and golden.
Let it cool down completely before unmoulding and cutting the bars.
Posted by Haumea's Kanaka Kitchen at 12:52 PM
Saturday, December 15, 2012
Posted by Haumea's Kanaka Kitchen at 9:27 PM
Wednesday, December 12, 2012
Better Than Nutella
Read More http://www.bonappetit.com/recipes/2012/12/better-than-nutella#ixzz2ErNU5JkC
- 2 cup2 (heaping) hazelnuts, preferably skinned (about 10 ounces)
- 1/4cup sugar
- 1 pound semisweet or bittersweet chocolate, coarsely chopped
- 1/2cup(1 stick) unsalted butter, cut into 1-inch pieces, room temperature
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- Preheat oven to 350°. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)
- Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms, about 1 minute.
- Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.
- Pour gianduja into jars, dividing equally. Let cool. (Gianduja will thicken and become soft and peanut butter-like as it cools.) Screw on lids. DO AHEAD Gianduja can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
· Nutritional Information
Cholesterol (mg) 20 Carbohydrates (g) 11 Dietary Fiber (g) 2 Total Sugars (g) 9
Protein (g) 3 Sodium (mg) 55
Posted by Haumea's Kanaka Kitchen at 9:32 AM
Sunday, December 9, 2012
1/3 cup milk set aside
1 egg mix like to scramble
1 and 2/3 cups bleached organic wheat and "00" combination
1/8 teaspoon salt (I use hawaiian or himalayan salt it's what I have on hand)
2 teaspoon lemon verbena sugar ( now I dry my own lemon verbena and made my own lemon verbena sugar with C and H Stevia for baking)
I knead for 7 minutes until all the glutens have done their job and feels smooth supple.
I use simply a mix of lemon verbena sugar and a little vanilla sugar. If you want to make it cinnamon roll type you can do that too.
Egg wash and bake at 350 preheated oven for 25-30 minutes. I have a medium convection oven so I put straight in and I turn the pan around halftime into baking.
Posted by Haumea's Kanaka Kitchen at 11:25 AM
Thursday, December 6, 2012
Posted by Haumea's Kanaka Kitchen at 7:11 PM
Sunday, December 2, 2012
Posted by Haumea's Kanaka Kitchen at 6:40 PM