Homemade Chocolate Chips 

 

 Okay, I already know what you’re thinking. Homemade chocolate chips? Why would I make something that is so easy to buy? I thought the same thing before I found reasons to make my own. It started with an intolerance to dairy that developed after I was pregnant with my first son. I found non-dairy chocolate chips at a local natural grocery store but, they were double the price of the semi sweet ones I used to get at Trader Joes. It was then that I started doing research and came across some recipes for chocolate chips and thought it would be great to make them sugar free. Another perk about making your own is using all cacao products as opposed to coco. I love adding cacao powder to my hot drinks and smoothies. Cacao, according to the ORAC scale, is the highest antioxidant food that we know of! Anti-cancer and beauty power, yes please! I love finding new ways to add it to my foods.

I soon came across a recipe by Forest and Fauna that captured exactly what I wanted to create. I tried this recipe and loved how they turned out. I love the flavor the maple sugar gives it and the soft texture of the chips from the cacao butter and coconut oil. I give Forest and Fauna full credit but, thought I’d share my spin on their recipe.

Ingredients

  • 2 Tbs Cacao butter
  • 2 Tbs Coconut oil
  • 5 Tbs Cacao powder
  • 3 Tbs Maple sugar

How To

In a medium sauce pan bring about 1/2 cup of water to a boil. Place cacao butter and coconut oil in glass cup and place in sauce pan. Keep glass cup in sauce pan till cacao butter and coconut oil have melted. Once melted mix in cacao powder and maple sugar until completely combined. I first tried using coconut sugar but, that was a mistake because it doesn’t completely dissintergrate. Forest and Fauna had the brilliant idea to let chocolate mixture cool in a silicone trivet, which also works as a mold. Spread chocolate evenly over trivet and place in freezer for about an hour. Since I use coconut oil the mixture is on the softer side, letting it freeze for longer is better. Turn trivet over and work out chocolate chips into a bowl for storage. Store in fridge. Yum Yum Yum!

Artichoke, Mushroom, Tomato Quesadilla

If you’re gluten free like me, you’re probably missing sandwiches, panini’s, and quesadillas. I’ll be honest, the first few times I tried a brown rice tortilla and gluten free bread, I was rather disappointed. It was rough and bland. But, since it was as close as I could get to the real thing without a stomach ache, I decided that I was going to make this thing work. I’m happy to say that with the right ingredients and application of right temperatures these brown rice tortillas are not so bad!

Let’s get started! Rinse approximately two handfuls of favorite mushrooms. I used Crimson, but I wish I liked shikake. Shikake mushrooms are amazing for your health. Chop mushrooms into small pieces. Now chop about 1/4 cup of yellow onion into small pieces.

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In a medium skillet add a sliver of butter over medium low heat and stir in mushrooms and onion. This is probably my favorite part, apart from eating the end product. I absolutely love the smell on sautéing onions! Continuing sautéing until ingredients are lightly browned, about 10 minutes on low heat.

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While your mushrooms and onions are browning in skillet, start choping two pearl tomatoes into thin slices and set aside. Let’s put all the ingredients together now. Place one brown rice tortilla in a large skillet. Lightly butter and salt the tortilla. The butter and salt makes these tortillas taste 10x better (I know, shocker!). Since I use grass fed butter and Himalayan pink salt I don’t feel as bad :).

Place half of onion and mushrooms on tortilla, along with tomato slices of one tomato and add desired amount of artichoke antipasto spread. Since there is no dairy in this recipe, the spread helps it all stick together.

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Cover with another brown rice tortilla and let heat through for about 3 minutes per side. Flip carefully, ingredients can come apart. I definitely am not a pro pan flipper, but I managed to keep it all together!

Your beautiful creation is now ready to be enjoyed, cut into 4th’s  with a pizza cutter and serve it up!

 

Ingredints

  • 2 handfuls of favorite mushrooms
  • 1/4 cup of onion
  • butter for sautéing and buttering tortilla
  • 2 pearl tomatoes
  • Desired amount of artichoke antipasto spread
  • salt to taste
  • 4 brown rice tortillas

How To

Chop washed mushrooms and onion and sautée on medium low heat for about 10 minutes. Chop tomatoes into thin slices and put aside. Add browned onion and mushrooms to a lightly buttered and salted brown rice tortilla. Add tomato slices from one tomato and desired amount of artichoke spread. Cover with brown rice tortilla. Heat tortilla throughout about 3 minutes per side. Flip carefully so that ingredients stay in place. It’s now time to cut into quarters and serve.

Prep: 10 minutes

Cook: 16 minutes

Enjoyers: 2