Snacks and Desserts RSS



Figs With Charred Eggplant and Mascarpone Cream

Ingredients: 4 figs, sliced in half lengthwise 1 heaping tsp Dr. Cowan's Garden Charred Eggplant Powder 8 whole almonds, toasted 1/2 cup mascarpone cheese' 1 Tbsp honey + more for drizzling Directions: Sprinkle Charred Eggplant Powder onto a plate. Dip each fig half in the powder. Press a toasted almond into the middle of each half. Whisk 1 Tbsp honey into 1/2 cup mascarpone cheese. Arrange fig halves in a dish, spoon a dollop of mascarpone cream in the middle and drizzle with a little more honey. Dip figs into cream. Serves two.

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Chaga Lumberjack Cheesecake

Crust1 cup almond flour3/4 stick unsalted butter, softened1 Tbsp cocoa powder1/4 cup dates, pitted, chopped very finePinch of saltFilling1 cup heavy cream1 1/2 cup yogurt 1 cup maple syrup1 cup Dr. Cowan's Garden Chaga tea, very concentrated (4 cups reduced to 1)4 eggs1 Tbsp birch liqueur or vanilla extractTopping2 Tbsp Dr. Cowan's Garden Three-Beet Powder2 lemons, juiced (roughly 1/2 cup)3 Tbsp honey1 Tbsp gelatin1/2 cup water+4 Tbsp cocoa powder for dustingExtra Equipment20 even strips of parchment paperSifterDirections: For the crust, combine the almond flour, cocoa powder, chopped dates and salt in a bowl and mix together. Mix in the softened butter till thoroughly combined. Press into the bottom of a springform pan to form a crust and refrigerate. Break the eggs into a large bowl,...

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Pumpkin Creme Brûlée

Ingredients: 2 Tbsp maple syrup 6 egg yolks 2/3 cup pumpkin puree 1 tsp freshly ground nutmeg 1 tsp ground cinnamon 2 tsp Dr. Cowan's Garden Three-Beet Powder 2 cup heavy cream Coconut sugar to finish the top (optional) Directions: Mix together egg yolks and maple syrup.  Add in pumpkin puree with nutmeg, cinnamon and Three-Beet Powder. Slowly whisk in cream. Place eight ramekins in a deep baking dish and fill the dish with water so that the ramekins are half-way submerged.  Pour creme brûlée mixture into the ramekins (optional: strain mixture before pouring into ramekins for a smooth finish).  Bake in 300-degree oven for 35-40 minutes. Cool to room temperature, then refrigerate until ready to serve. Optional: Sprinkle top with sugar and caramelize with torch. Serves eight people.

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Sally's Pumpkin Pie

  Ingredients: ⅓ to ½ cup Dr. Cowan’s Garden Pumpkin Powder (depending on how “pumpkin-y” you like it) 3 eggs ¾ cup Rapadura or coconut sugar 2 cups water (for ½ cup powder, slightly less if using 1/3 cup) 1 Tbsp freshly grated ginger 1 tsp cinnamon ¼ tsp sea salt ¼ tsp powdered cloves ¼ tsp nutmeg grated rind of one lemon 1 cup créme fraîche Directions: Cream eggs with pumpkin powder and Rapadura. Gradually blend in other ingredients. Pour into pie shell of your choice and bake at 350 degrees for 35 to 45 minutes. Serve with maple-syrup-sweetened whipped cream.  

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Ashitaba-Cacao Chunks

Ingredients: 1 cup coconut oil 1/4 cup cocoa butter 1 cup raw cacao powder 1 Tbsp Dr. Cowan's Garden Ashitaba Powder 1 to 2 Tbsp maple syrup (optional) 1 tsp vanilla extract Pinch of sea salt Directions: In a small, heavy saucepan on lowest heat, melt coconut oil and cocoa butter. Slowly whisk in cacao powder, Ashitaba Powder, maple syrup (if using), vanilla and sea salt. Stir till blended. Pour mixture into ice cube trays and refrigerate till hard. Remove the individual chunks to a container, cover, and keep refrigerated.

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