Homemade Jams/Spreads
Homemade Jams/Spreads
Amla murabba
Ingredients
- 500 gms Amla
- 250 gms Raw organic honey
- ¼ tsp Rock salt
- ¼ tsp Black pepper powder
- 3-4 strands Saffron
- ¼ tsp Cardamom powder
- ¼ tsp Luke's Immunity powder
Instructions
- Wash and completely wipe the amla dry .
- Grate the amla, discarding the seeds and add all the flavoring ingredients like salt, saffron, cardamom and black pepper to it.
- Fill this mixture in a glass or a ceramic container (just like traditionally used for pickles or any other preserves) and pour the raw organic honey over this mixture.
- As the honey makes its way to the bottom, make sure it completely covers the amla mixture.
- Cover the container and keep it in sunlight for 4-5 hours for approximately 10 days.
- You can eat this mixture right away but keeping it in sunlight increases its shelf life.
- After 10 days your all natural Amla Murabba is ready.
Dates jam
Ingredients
- 1 cup fresh medjool dates pitted and finely chopped.
- ½ cup pure maple syrup
- ½ cup water
- ½ teaspoon cinnamon
Instructions
- In a pot, stir together the maple syrup, water and cinnamon, and bring to a boil.
- When the mixture begins to boil, remove from the heat and stir in the chopped dates.
- Allow the mixture to sit for about an hour, until cooled and the dates have absorbed some of the liquid.
- Using an immersion blender, puree the dates and liquid in the pot until you have a thick consistency .
- Store in a glass jar or airtight container in the refrigerator.
Alternate method - Dates spread
Ingredients
- 200 grams pitted & chopped dates Medjool
- 1/4 cup Coconut palm sugar OR Jaggery powder
- 1 cup water
- 1 tablespoon grated ginger
- 1 tablespoon lemon juice
- 1 tablespoon pre soaked chia seeds
- 1/4 teaspoon cinnamon powder
- Pinch of salt
Instructions
- Combine all of the above ingredients except the chia seeds in a thick bottom saucepan and cook on slow flame.
- Keep stirring to avoid the dates mixture from sticking to the bottom.
- Cook for about 20 to 30 minutes or till the water has completely dried up and dates have softened and turned pulpy.
- Add the chia seeds and give it a nice stir again.
- Cool the cooked jam and transfer to a sterilized and clean glass container.
- Store in the refrigerator.
Homemade nutella
Ingredients
- 3 cups raw or roasted unsalted hazelnuts
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2-3 tbsp cacao powder.
- 2-3 tsp organic honey.
Instructions
- Preheat the oven to 350 degrees and add hazelnuts to a baking sheet in a single layer.
- If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins.
- This will make it easier to blend into butter.
- Remove from the oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins .
- You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
- Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender. Blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.
- Once the hazelnut butter is creamy and smooth, add the cacao, vanilla and salt and blend well.
- Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
Notes
- For more liquid sweetener add(honey) sparingly .
- Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
Buy Link: https://amzn.to/3gggC3m 2. Peanut butter with jaggery from Two Brothers Organic Farms:
Buy Link: https://amzn.to/3gK80C7 3. Flaxseed, Chia, and Peanut Butter from Future Organics:
Buy Link: https://amzn.to/2VLwaTd **Please be mindful of any nut allergies.
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