Peanut Butter Cookies

Peanut Butter Cookies _ immerwachsen.com
Peanut Butter Cookies _ immerwachsen.com

Once again, I’m obsessed with buckwheat! Can’t get enough of it. This sweet crunchy cookie is a decadently rich version of a cooked favorite. Dehydrate a short time for a soft cookie and a long time for a more crispy cookie. This has been a childhood favorite of mine and I’m happy to say this recipe hit the spot!

Peanut Butter Cookies
2 cups buckwheat groats (soaked and dehydrated)
1 cup coconut sugar
1/2 cup peanut butter (just peanuts/peanuts and salt)
1/2 cup water
1 teaspoon vanilla extract
1/4 teaspoon Celtic Sea salt

Grind 1 cup of buckwheat groats into a fine flour. In a food processor pulse remaining cup of buckwheat groats, coconut sugar, and salt until a coarse flour. Combine all ingredients in a mixing bowl. Roll into teaspoon sized balls and press twice using a fork. I found putting the fork into some coconut sugar between pressing prevented the dough from sticking to the fork. Dehydrate at 105 degrees Fahrenheit until crunchy. Enjoy!

Peanut Butter Cookies _ immerwachsen.com
Peanut Butter Cookies _ immerwachsen.com
Peanut Butter Cookies _ immerwachsen.com

You may also like:
» Chocolate Chip Cookies
» Fig Bars
» Oatmeal Raisin Breakfast Cookies

Bucha Berry Pops

Bucha Berry Pops http://www.immerwachsen.com

It’s humid around here and I know it’s only the beginning.
With these summer days to come something cold and refreshing brings relief to the heat.
With a BIG thanks to my mom’s kombucha brewery
I have the privilege of strong fermented tea on a fairly regular basis.
These popsicles with a kick are the perfect cool down during this time of year.

[ scroll down for recipe ]

Bucha Berry Pops http://www.immerwachsen.com
Bucha Berry Pops http://www.immerwachsen.com

Bucha Berry Pops
3 cups* komucha
1/3 cup frozen berries
1/2 teaspoon vanilla
stevia extract to taste

Stir all ingredients in a glass jar and refrigerate for an hour. Pour through a nut milk bag (or any fine strainer) to separate out the berries and then pour into popsicle molds. Freeze. Enjoy!

*My popsicle molds hold 3 cups of liquid, so you can adjust this recipe to whatever the capacity is for the molds. To measure this just fill the molds with water and then pour the water into a liquid measuring cup (I used a 4 cup measuring cup :). This will show you how much liquid the molds will hold.

Bucha Berry Pops http://www.immerwachsen.com
Bucha Berry Pops http://www.immerwachsen.com
Bucha Berry Pops http://www.immerwachsen.com

You may also like:
» Creator’s Glory Herbs Tea
» Parsley Orange Lime Juice
» Loose Leaf Tea

Strawberry Ice Cream (coconut milk)

Strawberry Ice Cream (coconut milk) : ImmerWachsen.com

Nearly two years ago I started this blog in an effort to share my peculiar eating habits, practice food styling, and someday contribute to the ministries I support. In the last two months my traffic has increased over 150%, and when I looked into why I found that one of my simplest and oldest recipes just hit the right chord with the internet. To everyone who has contributed to this recent boom, thank you! Along with the spread of this recipe has come a barrage of questions, so this repost is to answer every question I’ve ever received about the recipe…and to give it a new look :)

Scroll down for the recipe and FAQs.

Strawberry Ice Cream (coconut milk) : ImmerWachsen.com
Strawberry Ice Cream (coconut milk) : ImmerWachsen.com

Strawberry Ice Cream
2 cans coconut milk
6 ounces frozen strawberries OR 1 ½ cups fresh strawberries
1/3 cup raw honey

Using only the fat* from the canned coconut milk, blend all ingredients. Now there are several ways to freeze the ice cream base, and there are several ways to process the ice cream.

Freezing and processing options:
-Freeze ice cream base in ice cube trays. Once frozen process in a food processor until creamy.
-Freeze ice cream base in ice cube trays. One frozen press through a Champion Juicer.
-Pour ice cream base into a bowl and stir occasionally as it freezes. Eat as soon as it reaches a thick consistently.
-Pour ice cream base into a large shallow dish (like a casserole dish). Once frozen scrape the solid mass with a fork until soft enough to serve.
-Freeze ice cream base in popsicle molds.
-Use an ice cream maker.

*Canned coconut milk will separate into fat and water. Do not shake the can and you will be able to remove the fat from the can while leaving the water at the bottom. You will need 2 cups of coconut milk fat for this recipe.

FAQ

Where do I buy canned coconut milk?
I buy Native Forest Organic coconut milk from VitaCost. Most grocery stores carry Thai Kitchen coconut milk, and every health food store carries some brand of coconut milk. Although unmarked, I read that Native Forest uses BPA free cans, which is why I prefer their brand.

How many cans do I need?
Two. Every brand of coconut milk is slightly different, but two cans is enough for this recipe.

How many servings does this make?
Four servings

Can I use coconut cream?
Yes. Trader Joes sells a canned coconut cream, which is the same as coconut milk but it has more fat and less water in each can. You need 2 cups of coconut fat (cream) for this recipe.

Can I use coconut oil?
No. Coconut oil is just the oil pressed from the meat of the coconut. You want coconut milk, which is the meat and water blended together.

Can I use coconut butter?
Yes. Coconut butter is dried and ground coconut meat. Blend ¼ cup coconut butter and 2 cups water to make milk before adding the strawberries and honey.

Can I use a base other than coconut milk?
Yes. You can use cream or yogurt, and if you don’t eat dairy you can make your own nut cream. Just make a simple nut milk, but use less water for a thicker consistency and a more creamy ice cream.

Can I use a sweetener other than honey?
Yes. Agave, maple syrup, and date paste work well in place of honey. Stevia can be used to taste.

Can I make other flavors?
Yes! Raspberry, chocolate, vanilla, peanut butter, mint, and many more flavors can be made.

What if I don’t like coconut?
Try using vanilla extract to mask the flavor of the coconut milk.

What if I do not have a high-speed blender?
You do not need a high-speed blender for this recipe. When using frozen strawberries just thaw before hand for easiest blending.

What if I do not have an ice cream maker?
You do not need an ice cream maker for this recipe. See above for a list of options for freezing and processing the ice cream.

What can I do with the remaining water in the can?
You can use it in smoothies, to make popsicles, bake with it, or wherever else you may need a liquid in a recipe.

Remember, this is ice cream :) Enjoy!

Strawberry Ice Cream (coconut milk) : ImmerWachsen.com
Strawberry Ice Cream (coconut milk) : ImmerWachsen.com
Strawberry Ice Cream (coconut milk) : ImmerWachsen.com

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» Raspberry & Vanilla Ice Cream Sandwiches
» Salty Candied Almond & Honey Marshmallow Rocky Road Ice Cream
» Maple Ice Cream