COCOA CHIA MOUSSE WITH COCONUT ROSE WHIP

You may know Lily Diamond's popular blog, Kale and Caramel, where she makes food for "all five senses" ie. puts a hippie twist on pretty much everything. Although from Hawaii, she really has that Topanga Canyon hippie thing going for her - which I totally love and relate to.  Her infectious energy about plants & herbs will inspire anyone to eat rose petals.

Her book, despite heralding the power of nature, is really a story about healing.  Lily has the most poignant introduction about finding her way back into the kitchen (I also recommend this F52 read) after her mother's death.  The thing about loss is that it sticks with you. Grief or loss can entangle us (most likely, forever), but Lily found her way back - through flowers & herbs to "awaken her spirit".  

This chia pudding from her new book is filled with chocolate - something I've, somehow, never thought of.  I've been putting her rose petal & cacao mix on practically everything since I've received it - so I think I'm a flower convert.  

CHOCOLATE CHIA MOUSSE WITH ROSE COCO WHIP (Gluten-free, Vegan) Serves 6

Chia Mousse:

• ¾ cup chia seeds
• ⅓ cup plus 1 tablespoon cocoa powder
• 2 pinches sea salt
• 2¼ cups (nut) milk of choice
• ¼ cup plus 1½ tablespoons pure maple syrup
• ½ teaspoon pure vanilla extract
• 1½ cups semisweet chocolate chips
• 1 teaspoon orange zest
• ⅛ teaspoon ground cardamom

Coco Whip:

• 1 (13.5 ounce) can full-fat coconut milk, refrigerated upside down
• 2 tablespoons maple syrup
• ¼ teaspoon rose water
• ¼ teaspoon ground cardamom

Topping:

• ¼ cup cacao nibs
• 1 tablespoons dried edible rose petals (stems and leaves discarded)

At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup, and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover chill in the fridge for at least 1 hour, or as long as overnight.

In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth.  

Transfer chia pudding to a blender and blend on med-low until it begins to be creamy (*do not overblend or chia can become bitter). Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into a bowl or individual ramekins. Chill for 2 to 3 hours, to set.

Meanwhile, open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and save the liquid for smoothies, soups, other chia puddings, etc. In a large bowl, mix the coconut cream with the maple, rose water, and cardamom. 

Whip with an electric or stand mixer on high until the mixture becomes smooth, light, and whipped. Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals. Eat immediately or chill in fridge before serving.  

BUCKWHEAT OAT BARS WITH SPICED CRANBERRY-APPLE COMPOTE

There’s nothing more healing than holiday baking.  When the weather starts to drop & the christmas lights come up -  It’s my favorite time of year.  These oat bars are my new favorite holiday treat, easily eaten for breakfast, dessert or anything in between.  The cranberries make this extra festive for Winter weather and holidays, but you can use any kind of fruit compote (or preserve!).  For your Christmas morning, holiday gatherings and beyond…

buckwheat oat bars with spiced cranberry apple compote (gluten-free) makes 16-18 bars

• 1 cup gluten-free rolled oats

• 1/2 cup almond flour

• 1/2 cup buckwheat flour

• 2 teaspoons baking powder

• 3/4 teaspoon sea salt

• 1/2 teaspoon xanthum gum

• 1 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom

• 1 large egg

• 1/2 cup coconut oil or butter, melted and cooled

• 1/2 cup brown sugar or coconut sugar

• 2 tablespoons maple syrup

• 2 teaspoons vanilla bean paste or vanilla extract

Cranberry Apple Compote:

• 12 oz. cranberries

• 1 green apple, peeled and diced

• 2 inch piece ginger, peeled and minced

• 1 vanilla bean, de-seeded

• 3/4 cup filtered water

• 1/2 cup orange juice, freshly squeezed

• 3 tablespoons maple syrup

• 2 teaspoons orange zest

• Pinch of salt

Preheat oven to 375 degrees.

Make cranberry compote: add all ingredients to a large saucepan.  Bring to a boil, then lower to medium heat and simmer for 15-20 minutes or cranberries have broken down and mixture is thick.  Remove from heat to cool.

In a large mixing bowl, whisk together oats, flours, baking powder, salt, xanthum gum and spices. 

In another small mixing bowl, whisk together egg, coconut oil or butter, sugar, maple syrup, and vanilla. 

Mix wet ingredients into dry, mixing well until dough looks like oatmeal cookie dough. 

Add 3/4 of oat mixture to a greased 8x8 or round tart pan, using your hand to press batter evenly.  Add about 1 heaping cup of cranberry compote over top, using a silicon spatula to evenly disperse.  Then sprinkle the top with the last amount of oat mixture.  

Bake for 25-30 minutes or until oat topping is browned.  Set aside to cool, then serve warm or chill before cutting into squares.

CREME FRAICHE PANNA COTTA WITH GINGER-ROSEMARY POACHED GRAPEFRUIT

Growing up in California, I never really had to deal with seasons, food or otherwise.  We’re blessed to have perfect tomatoes and moderate weather almost all year long (75 on Christmas morning is a real thing).  I never associated citrus with Winter until moving to the East coast where the weather is as erratic as the seasonality of food (I like it this way - more interesting).  After the hype of Summer, when we’re all scrambling to use all the amazing produce, I almost look forward to the months of being limited to few fruits, and then almost entirely citrus.  Constraint is good for the imagination.

Now that we’re shifting into the Winter months and holiday season, I’m thinking a lot about citrus recipes.  This one, adapted from the beloved Splendid Table, is one of my favorites for special occasions.  It’s a dessert perfect for entertaining (make ahead, easy/no-stress, 20 min to assemble) and looks completely impressive to your guests despite you doing very little.  These ruby-red grapefruits are poached in warm, wintry flavors that really make this dessert the perfect holiday treat.  Make this for your guests and bathe in the compliments ;)

Creme Fraiche Panna Cotta with Ginger-Rosemary Poached Grapefruit (serves 8) gluten-free

Adapted from Splendid Table

• 1 1/2 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 3 cups heavy whipping cream
• Pinch of salt
• 1 vanilla bean, de-seeded
• 1 teaspoon grapefruit zest
• 2 teaspoon lemon zest
• 1 teaspoon orange zest
• 2 tablespoons maple syrup
• 8 oz. (1 cup) creme fraiche

In a small dish, mix together gelatin and cold water. Set aside to “bloom” for about 5 minutes.

Add heavy cream, pinch of salt, vanilla, zest and maple syrup to a medium saucepan.  Heat the mixture until just warmed, but not boiling.  Stir in gelatin until completely dissolved. Remove from heat and let cool for 5 minutes.

Add creme fraiche to a large mixing bowl.  Gently whisk in cream, a little at a time, until smooth.  Divide mixture evenly between eight ramekins or jars.  Chill for 4 or up to 24 hours.

Poached Grapefruit:

• 2 Winter Sweetz grapefruits, supremed
• 1/2 cup grapefruit juice
• 2 inch piece of ginger, grated or minced
• 2 sprigs rosemary
• 3-4 tablespoons maple syrup
• Pinch of salt

Add supremed grapefruit slices to a small, shallow dish.

Add grapefruit juice, ginger, rosemary, maple and salt to a small saucepan.  Warm mixture until hot to touch, but not boiling.  Then gently, pour liquid over grapefruit segments, making sure they are completely submerged.  Set aside for 5 minutes.

Then, top chilled panna cottas with poached grapefruit segments, and a drizzle of liquid.  Serve immediately or chill again until serving.

THIS POST HAS BEEN SPONSORED BY WINTER SWEETZ.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!