sister herb
Official TTI Chef
Gluten Free Snacks:
Sugar Plums (Fruit and nut balls)
You will need:
2 cups whole almonds
1⁄4 cup honey
2 tsp. grated orange zest
1/4 tsp ground cardamom, optional
1 1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
confectioners' sugar or unsweetened shredded coconut
Directions:
1. Preheat oven to 400° F/200C and toast almonds on a baking sheet... in a single layer. Bake for about 10 minutes....do watch them as every oven is different. Cool and then finely chop.
2. In a bowl, combine honey, cardamom, orange zest, cinnamon, allspice, and nutmeg. Add almonds, apricots, and dates and mix well.
3. Form balls( about a teaspoon-size) from the mixture. You will probably need to rinse your hands often. The mixture is sticky.
4. Roll balls in dried coconut... or powdered sugar, if you prefer.
5. Refrigerate in single layers between sheets of parchment paper using airtight containers. ~They should last up to 1 month. Their flavor improves after several days.
Mustachudos
You will need:
250 grams(2 cups) shelled walnuts
1/3 cup powdered sugar
1/2-1 tsp cinnamon
orange zest from one orange
3-4 TBS orange juice
powdered sugar
Directions:
1. Add some powdered sugar to a plate and set aside.
2. Place walnuts and sugar in a food processor bowl... pulse until the walnuts are finely ground.
3. Add the orange zest, orange juice, and cinnamon. Pulse until you feel the mixture will hold its shape.
4. Scoop out about 1 TBS size( or walnut size) of the mixture... you could use a cookie scoop to make it easier and place the scooped mixture on the reserved plate with the powdered sugar.
5. Roll the scooped out mixture in the sugar to coat it and then gently form it into a smooth ball....you might need to powder your hands a bit with some of the sugar.
6. Place the ball in the powdered sugar again and either roll it again in extra sugar or shake the dish to coat the walnut balls.
7. Repeat with the rest. Leave the mustachudos uncovered on the counter for a few hours. Every so often, shake to make sure each ball is evenly coated with the sugar.
8. Place in container, cover, and and store in the fridge.
Source: http://homecookinginmontana.blogspot.fi/2011/05/gluten-free-snacks-sugar-plums-and.html
Sugar Plums (Fruit and nut balls)
You will need:
2 cups whole almonds
1⁄4 cup honey
2 tsp. grated orange zest
1/4 tsp ground cardamom, optional
1 1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
confectioners' sugar or unsweetened shredded coconut
Directions:
1. Preheat oven to 400° F/200C and toast almonds on a baking sheet... in a single layer. Bake for about 10 minutes....do watch them as every oven is different. Cool and then finely chop.
2. In a bowl, combine honey, cardamom, orange zest, cinnamon, allspice, and nutmeg. Add almonds, apricots, and dates and mix well.
3. Form balls( about a teaspoon-size) from the mixture. You will probably need to rinse your hands often. The mixture is sticky.
4. Roll balls in dried coconut... or powdered sugar, if you prefer.
5. Refrigerate in single layers between sheets of parchment paper using airtight containers. ~They should last up to 1 month. Their flavor improves after several days.
Mustachudos
You will need:
250 grams(2 cups) shelled walnuts
1/3 cup powdered sugar
1/2-1 tsp cinnamon
orange zest from one orange
3-4 TBS orange juice
powdered sugar
Directions:
1. Add some powdered sugar to a plate and set aside.
2. Place walnuts and sugar in a food processor bowl... pulse until the walnuts are finely ground.
3. Add the orange zest, orange juice, and cinnamon. Pulse until you feel the mixture will hold its shape.
4. Scoop out about 1 TBS size( or walnut size) of the mixture... you could use a cookie scoop to make it easier and place the scooped mixture on the reserved plate with the powdered sugar.
5. Roll the scooped out mixture in the sugar to coat it and then gently form it into a smooth ball....you might need to powder your hands a bit with some of the sugar.
6. Place the ball in the powdered sugar again and either roll it again in extra sugar or shake the dish to coat the walnut balls.
7. Repeat with the rest. Leave the mustachudos uncovered on the counter for a few hours. Every so often, shake to make sure each ball is evenly coated with the sugar.
8. Place in container, cover, and and store in the fridge.
Source: http://homecookinginmontana.blogspot.fi/2011/05/gluten-free-snacks-sugar-plums-and.html