Caramel Apples (Or Caramel Dip!)
This caramel dip is simple to make and delicious. The seeds in the seed butter make it lower glycemic than otherwise.
original recipe from:http://wholenewmom.com/recipes/gourmet-caramel-chocolate-apples-special-diet-options/
2/3 cup sunflower seed butter (see note below to make your own)
1 cup maple syrup
Bring to a boil over medium.
Stir and cook 6-8 minutes.
Cool until it starts to thicken before dipping apples.
I held them outside until the caramel started to set (turning them as needed so they would be even)
Then put them in wine glasses stick down (on a plate to catch the yummy drips!)
Dipped the bottoms in coconut (or nuts) so the caramel wouldn't stick to the plate as easy - they don't harden crunchy - just dry sticky.
Drizzled them with melted chocolate (whatever kind you choose - you can add a bit of coconut oil to make it thinner to drizzle)
Sprinkled with candies but you could use nuts or anything! (there's a recipe on the original website for "peanut" sprinkles.)
Keep them chilled and eat soon!
This would also make a great caramel fondue or caramel dip! Even caramel glaze on a cake!
TO MAKE SEED BUTTER
If you have a high powered blender you can make your own seed butter.
Just put the nuts in and puree - scrape down as needed. Add a bit of oil to help it along if necessary.
I have a Ninja and find that I can make seed butter with patience and if I'm not too concerned about it being a little chunky.
I used homemade sunflower / pumpkin seed butter for this recipe - just strained the hot caramel to take out any lumps (and of course kept the caramel seeds to snack on as candies!
REAL FRUIT Gummy Candies!
You know those candies in the store that say they're real fruit - but aren't? These are really real fruit!
1/2 cup no sugar added fruit juice concentrate (or fresh squeezed lemon juice)
3 Tbsp grass-fed gelatin, (vegans can use agar-agar powder)
liquid stevia, to taste ( 30-40 drops) (See Homemade Liquid Stevia) (you could use honey or other sweetener but that would change the liquid to gelatin ratio)
Put it all in a saucepan and warm over low heat until it loses its "applesauce" look and the gelatin is completely dissolved. (I found that with 30 drops of stevia you could not taste the stevia - but 40 drops you can taste it!)
Pour into silicone molds and chill (in the freezer it takes about 10 min).
NOTE: I have made these with up to 40 drops of stevia. I found 30 drops was not really much stevia taste - but just did it with 20 drops and they were still delicious with no stevia taste!
FRUIT ROLL UPS - FRUIT LEATHER
These are blueberry and peach (blueberry is the best!
You can buy these sugar free now but if you're having a hard time transitioning from the sugary variety to the sugar free it helps if your child can make their own!
3/4 of a jar of apple sauce (aprox 250-300g)
1/2 bag of frozen fruit (about 300-400g)
Cook these together over medium- low heat until the fruit is soft.
Puree well (strain to remove seeds if you chose raspberry)
Spread evenly on a parchment lined jelly roll pan (12x16")
Bake at the lowest setting your oven go to (140-145 is ideal but mine won't go lower than 170) for 4-10 hours.
(alternately you can use a dehydrator or cover with cheesecloth and leave it in the sun on a hot day - I haven't done either - yet!)
How to know when its done? It will be dry to touch and your finger will not leave an indent. Try not to overdry - its still edible but not as exciting!
Much like peanut butter chocolate fudge - a delicious treat - and not so many grams of sugars either!
1/2 cup honey (scant)
1 cup nut or coconut butter
1/4 cup cocoa (or omit for non chocolate candy)
1 Tbsp vanilla
1 cup coconut or nuts (optional)
Heat honey just until it begins to boil then add "butter" and stir in until melted.
Add the rest of the ingredients and mix well.
Chill in an 8" square pan lined with parchment for 30 min. (If you use coconut butter you may have water pool on top as it chills - just pour it off). Cut into squares.
1/2 cup popcorn popped (makes about 10 -12 cups)
3 Tbsp coconut oil or margarine
1/3 cup honey or maple syrup
1/4 tsp baking soda
1/2-1 tsp coarse sea salt to sprinkle on top
Pour popcorn in large roaster.
Cook syrup (oil, & syrup) until boiling then keep it at a low boil whisking occasionally for 4-5 minutes until it begins to thicken. (about 30 sec before its done you can add a tsp of vanilla then reheat to a boil)
Whisk in baking soda and pour over popcorn.
Sprinkle with sea salt.
Bake at 275' for 1 hour - put the lid on and shake it every 15-20 minutes.
Allow to cool on a clean counter.
ANOTHER CARAMEL CORN!!
I tried this recipe from Chocolate Covered Katie's blog (if you haven't checked it out her recipes are amazing!)
Then transfer to a large mixing bowl. In a small saucepan, combine the two sweeteners (and the butter spread, if using) and heat on low—stirring occasionally—until the dry sweetener is completely dissolved. Pour this mixture over the popped corn and stir to coat. Much of the sauce will fall to the bottom of the bowl, so be sure to scoop it up and keep stirring for a full 2 minutes. Sprinkle on the salt (don’t forget!) and add chocolate chips, or nuts, or dried fruit if you wish.
CHOCOLATE (OR CHOCOLATE CHIPS!)
I really hope I never have to live without chocolate! And here's my favorite chocolate - no more commercial chocolate for me! This makes great chocolate chips, or squares just to eat. Add nuts, fruit, or pour into chocolate molds!
1 part coconut oil
1 part honey
2-4 parts cocoa (the more cocoa the drier and darker it will taste. The less cocoa the chewier and creamier it will be.)
Warm the honey and oil JUST until the coconut oil will melt when stirred well. (1 min in the microwave does it for me)
Add the cocoa and stir it well. Add vanilla or another extract if you'd like.
Chill in a pan lined with saran wrap. It takes about an hour to harden completely!
Peel of Saran Wrap and cut into the desired size.
Keep frozen or refrigerated - it is very soft at room temperature.
IF by chance you pour your cocoa in and it seizes this is because your honey got too hot. Don't throw it out! Just spread it in the pan and chill. These make good chocolate chips (and come out tasting like oreo chunks after you bake with it!)
You can roast these - or make them thin and cut them with cookie cutters - dip them in chocolate - coat them in coconut... They have as many possibilities as you have imagination!
nutritional values: cut into 45 pcs 23 Calories each and 5.68 g of sugars
(powder not counted in these values!)
3 Tbsp gelatin in 1/2 cup distilled water
1 cup honey and 1/2 cup distilled water
1 tsp vanilla
1/4 tsp salt
arrowroot, coconut, cocoa, cinnamon, or some dry substance to coat the outsides
Line a 9x9" pan in both directions with parchment paper (leave handles)
Sprinkle parchment generously with whatever dry stuff you're coating the marshmallows with.
In the mixer bowl sprinkle the gelatin over the water. Let sit
Cook the honey and water over medium - high heat for 7-8 minutes until it reaches 240' (soft ball stage)
Turn the mixer on low medium speed and very slowly drizzle in the hot honey. Don't get splattered - it will burn.
When all the honey is in the gelatin turn the mixer speed to high and let it whir for 10-12 minutes until you have very fluffy room temperature marshmallow fluff
Spread this fluff into the prepared pan. Sprinkle top liberally with dry substance you're using to coat it. Use your hands to pat it down (if you want to pat it before putting the dry stuff on lightly wet your hands)
Let it sit for 4+ hours to set.
Remove from the pan and cut with a sharp knife - roll sides in the dry stuff you chose. Let them sit out to dry a bit more so the air can get to the newly cut sides. The longer you let them sit out the dryer the outside will become.
NOTE: I made a double batch and it didn't turn out as well!
VARIATIONS: ( I haven't tried any of these yet but hope to!)
-food colour - see picture below
-kool aid powder to flavour / colour it - tried this and it was great!
- coloured or toasted coconut
-dip in chocolate (or spread honey chocolate over the top!)
-make it in a 9x13 and crispy cookies on the bottom - spread top with peanut butter (and jam too?) and then spread with honey chocolate and chill - cut into squares.
-these can be as fun or sophisticated as you can imagine!