As with the last Wild and Free workshop (see previous posts Wild and Free: A Feast From the Land and Wild and Free: Dazzling Apricot Pie) this workshop on wild edibles, put on by my friends Julie Taggart and Jane McKay right here in Truchas, ended with a fabulous desert–well, deserts, really: peach pie and chocolates. YUM!
The recipes were taken from Katrina Blair’s wonderful cookbook, Local Wild Life, Turtle Lake Refuge’s Recipes for Living Deep and I offer them to you here:
Peachy Keen Pie
Crust
1/2 cup coconut flakes
1/2 cup almonds
2 cups dates
1 cup oats
water as needed to ball up
Combine in food processor.
Press into a pie dish.
Slice 1 peach onto crust.
Puree 2 cups peaches and pour over sliced peaches.
Drizzle with honey. Yum!
South of the Border Fudge
4 cups cacao nibs
2 cups carob powder
2 cups cashews
2 cups honey
1 cup coconut butter
2 tsp. ground local red chili
1 tsp cayenne pepper
1 T Mexican cinnamon
1 T Mexican vanilla
pinch of salt
Place the jar of coconut butter in a bowl with hot water to soften it to a liquid. Meanwhile, grind raw cacao nibs in a coffee grinder (1/2 cup at a time) until very fine. Sift any chunks out with a strainer and regrind them until the entire mixture of cacao is perfectly fine. Blend the nuts (dry) one cup at a time into a fine powder in blender. Mix these two in a bowl with raw carob powder and spices and set aside dry ingredients. Mix honey and coconut butter together and then add to dry ingredients. Mix well! Roll into balls and drop into candy papers. Refrigerate until they are firm and then indulge in the buzz of the raw cacao if you dare.
Love to you all,
Jeane
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