Holiday Recipes | Bare Essentials Natural Market

Dark Chocolate Bark with Roasted Almonds and Seeds

Posted in Holiday Recipes, Recipes by Mary

Nov 09 2011

Rich, delicious and easy to make!

Ingredients

Directions

Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 degrees F on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.
Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces, and store or serve.

Tips & Techniques

Make ahead: The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.

* Consider trying Tamari Almonds, Cashews or your favorite nut of choice as a substitute.

Nutritional Information
(per serving)

Posted in Holiday Recipes, Recipes by benm

Nov 01 2011

Pumpkin Pie with Pressed Oat Crust

Calories per serving: 316

Fat per serving: 14 g

Calories 316, fat 14 g, Cholesterol 65 mg, Sodium 83 mg, Carbs. 41 g, Protein 7 g High in Vitamin A, Calcium, and Iron

Ingredients

Instructions

Crust preparation:
Combine oats, flour, sucanat, coconut oil or butter, and candied ginger if desired.
Pat into bottom and up sides of a 9-inch pie plate.
Filling:
Combine eggs, cinnamon, salt, ginger, cloves, pumpkin, half and half, and sucanat.
Pour into crust.
Topping:
Mix together oats, pecans, sucanat, coconut oil or butter and candied ginger if desired until crumbly.
Sprinkle atop pumpkin filling.
Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean.
If glass pie plate, bake at 325 degrees. Begin to check for done at 45 minutes if cooking at high altitude.
Top with real whipping cream if desired.

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Oct 30 2011

Spelt Rolls

Ingredients

Instructions

Sprinkle yeast into flour and add dry ingredients.
Add coconut oil or Crisco to boiling water and allow to melt off heat.
Add beaten eggs to cold water and add to flour mixture and then add hot water mixture. Cover with saran and refrigerate overnight.
Remove from fridge and allow to come to room temp.
Roll out to ½” thick. Take round and place a little oil in center and fold in half, and place on cookie sheet, repeat until finished, place in warm place to rise until doubled and then bake at 350 12-15 minutes.

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