Latest Recipes

Banana Bread Breakfast Bars: Vegan, Healthy, Hearty

Posted by Jennifer Cote

Breakfast-Bars-w-Quinoa-BuckwheatSome of us are really into soaking grains. Maybe this started because of some difficulties digesting wheat. Maybe it began after reading articles on how grains can be loaded with phytates, which interfere with absorption of nutrients.

For me, it was all the above. Plus, a savvy friend mentioned soaking oatmeal overnight in some yogurt (or lemon or vinegar), before cooking it. I was intrigued, since I’d been on the raw food band-wagon. At that point, I’d been soaking grains overnight, then eating them raw. As I researched the reasons behind adding yogurt (or lemon/vinegar) to the soaking liquid, I discovered numerous articles on how difficult raw grains are to digest. Maybe that explained, in part, why my iron levels were rather low, despite a “healthy” diet.

In the past year, since changing how I prepare grains, I’ve seen my iron levels improve dramatically. There have been other improvements as well; I am sold on the pre-soak method!

Part of the beauty of the following recipe is that it makes a big batch. I don’t go through the whole soak process daily–this batch lasts my husband and I over a week, which makes it worth my while. It can store in the freezer for weeks (or in the refrigerator, for a week or so).

For an easier recipe, the Oatmeal Breakfast Bar Recipe uses standard rolled oats, and doesn’t need to be processed, since the oat flakes are soft enough. And for an alternative to bananas, you might try subbing apples (plus extra cinnamon and nutmeg). That’s delicious too!

Makes 12-16 large bars.

INGREDIENTS

  • 1 1/3 c. whole raw buckwheat groats
  • 1 1/3 c. quinoa (red or other)
  • 1 1/3 c. steel-cut oats
  • 1 1/2 c. boiling water
  • 1 c. coconut oil
  • 1/4 c. chia seeds (soaked in 1/2 c. water)
  • 3 medium bananas, lightly mashed (or thin-sliced) (or sub apples)
  • 1 1/3 c. diced dates, raisins, or other dried fruits
  • 2/3 c. coconut palm sugar
  • 1 c. coconut oil
  • 2/3 c. macadamias, cashews, or other favorite nut/seed
  • 2 tsp. vanilla
  • 1 tsp. almond extract (or substitute spices)
  • 2 tsp. salt

PREPARATION

1. Soak the buckwheat, quinoa, and steel-cut oats for one day. The following day, rinse, drain, and let sit one more day in a large strainer, in dark cupboard. Use: > 1 1/3 c. whole raw buckwheat groats > 1 1/3 c. quinoa (red or other) > 1 1/3 c. steel-cut oats

2. After a day of soaking and a day of sprouting, process about half the mixture in a blender or food processor- this will make the grains into a “batter”. (The other half of the grains can stay whole, to give the bars more texture.) Process only about two cups at a time if using the blender (so the blender isn’t over-taxed). While processing, add the following, so mixture is liquid enough to process better. Use: > 1 1/2 c. boiling water > 1 c. coconut oil
Banana Bread Breakfast with Whole Grains

3. Set processed mixture aside; prepare other ingredients. Add chia seeds and water to a mixing bowl, letting the chia seeds absorb the liquid, stirring some if necessary. Use: > 1/4 c. chia seeds > 1/2 c. water

4. After chia seeds have softened, add to that bowl: > 3 medium bananas, lightly mashed (or thin-sliced) > 2/3 c. coconut palm sugar 1 1/3 c. diced dates, raisins, or other dried fruits > 2/3 c. macadamias (or other favorite nut) > 2 tsp. vanilla > 1 tsp. almond extract (or cinnamon and other spices) > 2 tsp. salt

5. Stir until the mixture is blended, then stir in: > The processed grains, plus the extra (that didn’t get processed)

6. Add mixture to an oiled 13″x9″ pan.

7. Bake at 375 degrees for 25 minutes.

8. Turn oven off, let finish baking with oven off for 25 more minutes. Serve warm or cold.

Lobster Bisque- What’s More Romantic (& Easier?!)

Posted by Jennifer Cote

Lobster Bisque might be the perfect menu selection for Valentine’s Day, if you’re not going to a fancy restaurant. If they have it on their menu, you can bet it’ll cost a whole lot more than what it takes for you to make it.

If you’re really pinching pennies, you can substitute langostino (not exactly lobster; more like a small crab) or shrimp. Definitely cheaper than lobster! (Even if lobster is so good…)

This recipe just happens to be low-carb and gluten-free. Not to be trendy, but mainly because this is how it tastes best- with just a bit of sauteed onion and tomato to give it body, and none of those flour-y thickeners that are sometimes used. This Lobster Bisque is also very easy to make, so the cook has enough energy left to still feel romantic. Perfect for Valentine’s Day! Serves 4-6.

(Lobster or) Shrimp Bisque- Simple RecipeINGREDIENTS

  • 1 lb. or so shrimp heads, if available
  • 1 medium large onion, chopped
  • Virgin Olive oil
  • 1 12-oz. pkg. frozen Langostino (or sub shrimp, or real lobster)
  • 16 oz. canned tomatoes
  • 1/2 c. cream
  • 1 tsp. salt
  • 2-4 c. shrimp stock (or sub chicken stock)
  • Fresh herbs (tarragon and thyme, or others)
  • Grated pink peppercorns (or chili flakes)

PREPARATION

1. Ideally, you might purchase head-on shrimp for previous meals; save the shrimp heads to make an excellent stock. The shrimp heads are particularly high in the esteemed nutrient “Astaxanthin“; plus, it makes super delicious stock. Prepare shrimp stock using heads of shrimp, covered in boiling water and cooked until flavorful. Use: > 1 lb. or so shrimp heads

2. Saute in some olive oil until translucent and soft: > 1 medium large onion

3. Process in blender (or use immersion blender): > Sauteed onion > 2 c. (16 oz.) canned tomato

4. To the processed onion and tomato, add and pulse/mix just until blended: >1 12-oz. pkg. frozen Langostino (or sub shrimp, or real lobster) > 1/2 c. cream > 1 tsp. salt > fresh herbs > 2-4 c. shrimp stock (or sub chicken stock)

5. Put back into soup pot, heat, and garnish with fresh-grated pink pepper (or pepper flakes) to serve

 

Chocolate-Dipped Strawberries- Easiest Romantic Dessert

Posted by Jennifer Cote

Chocolate Chips, Butter, Strawberries- Good!As is typical, I seemed to run out of time to make a fancy dessert for Valentine’s Day. I guess the good news is, it’s easier to burn off the calories from this dessert, than from one more heavily-laden with starch and fat and sugar!

We won’t be going to a fancy restaurant (so expensive), so I thought I would spice things up for our Valentine’s Day with an easy (but delicious) batch o’ chocolate-dipped strawberries.

This is a super simple recipe using whatever chocolate you have on hand. Just add a bit of butter to the chocolate, melt (in microwave, or gently, on stove), then dip.

I used 1 c. chocolate chips to 1/4 c. butter. (That works out to 6 oz. chocolate, if you’re using a scale, plus 2 oz. butter.)

It took just over a minute to melt this much in the microwave. I added a dash of almond extract too, since it seems to go so well with strawberries. (In my opinion!)

I was happy I’d found some good, organic strawberries at Trader Joe’s yesterday- they’re delicious. (Even tastier with chocolate on them.)

We’ll have a light, chocolatey dessert, which should leave us with enough energy to enjoy the rest of the evening as well. A great Valentine’s Day to you all!

Cacao Nib Fudge: Toasted, Tasty, Healthy, Easy

Posted by Jennifer Cote

“Easy”? OK, maybe three out of four’s not bad, but dealing with cocoa nibs in NOT easy! My teeth are getting pretty old, so I don’t even like crunching the nibs in their natural state much anymore. And grinding those nibs into a smooth paste is also challenging. You’re probably not crazy if you don’t want to deal with them. They can be a bear to puree, unless you happen to have a Ghiradelli-style stone grinder outback. Forego the whole process and maybe just stick to this Easiest Healthy Fudge recipe I made for my mum- it just uses regular ole’ cocoa powder. (I wanted a way for her to get extra coconut oil in her diet, which might help her Alzheimer’s. I don’t know if it slowed that down any, but she did love the “fudge”…)

OK, got it? This is not for everybody. A Vitamix blender can work pretty well for grinding nibs, even if it’s super loud. But I happen to own a Champion juicer, which I’ve had since 1983. It’s pretty amazing. And it is the best thing I’ve found for pureeing those cocoa nibs. (I get this economical, 5-lb. bag myself.)

Forego the whole grinding process, and eat your nibs raw and chunky, using this Coconut Bark recipe.

Toasted Cacao Nibs Creamy FudgeINGREDIENTS

  • 1 1/2 c. raw cacao nibs
  • 1/2 c. melted coconut oil
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 c. macadamias, roasted, unsalted (one 8-oz. package)
  • 1 c. dates, halved (Medjool are a favorite)
  • Optional: 1/2 c. raisins (if you prefer a sweeter mix)

PREPARATION

1. Toast in oven at 375 degrees for 10 minutes in iron pan; stir once. Turn oven off and let finish toasting for 10-15 minutes more: > 1 1/2 c. raw cacao nibs

2. Process toasted cacao nibs until quite smooth in a sturdy blender (Vitamix is good). OR- do you happen to have a Champion juicer? (Apparently, they’re not available on Amazon, but eBay has some.) Run the nibs through that, for a pretty smooth blend. Use: > 1 1/2 c. toasted cacao nibs

Add and process again with: > 1/2 c. melted coconut oil > 1/4 tsp. salt > 1 tsp. vanilla

3. In a big bowl, mix together blended mixture with: > 1 c. dates, halved > 1 c. macadamias > Optional: 1/2 c. raisins (for extra sweetness)

4. Spread in loaf pan, then refrigerate overnight.

5. Turn the solid fudge mixture out onto cutting board (run upside-down pan under hot water if necessary). Cut into slice; will last in refrigerator for a month or two.

Borscht, Vegetarian Style, w/Beets, Cabbage, Potato

Posted by Jennifer Cote

Authentic Borscht recipes often use rye flour to thicken the soup, and might include “Kwas” (a fermented rye brew). For those used to fermenting foods, it’s nothing too tricky; after rye flour and water ferments for a few days, the water’s poured off. The water gets fermented some more, which gives the soup its twang.

Bowl of Bright Red Russian SoupBeets and other veggies make this a colorful, flavorful vegetarian-style borscht recipe. A touch of sauerkraut, Kwas, or other fermented veggies will add a little zip, but a dash of vinegar would sub in a pinch.

Never heard of Kwas? It can be likened to a beer of sorts. A rye flour (or rye bread) and water mixture ferments for days; the water is poured off to ferment some more. An already-brewed Kwas might be found at some specialty markets, but the soup is quite good without it.

Some authentic Borscht recipes also call for homemade sauerkraut, but many prefer the milder, less tangy recipe below. If the tang of sauerkraut is desired, homemade is fairly easy to make, and is completely different from canned sauerkraut. To make it, slice up a cabbage, sprinkle it well with salt, and let it juice up for an hour or so. Put it into a jar, keeping the cabbage weighted down with a plate, so it is submerged in its juices. Pounding it down helps it to juice up that much more and won’t hurt it! Let it sit in a crock, jar, or other glass or ceramic container, at room temperature. Refrigerate after five days or so; it turns into authentic, naturally fermented sauerkraut, which many claim is a healthful food full of beneficial probiotics.

Beef broth and/or chunks of beef can be added as well, for a heartier soup with even more flavor. Serves 4-6.

INGREDIENTS

  • 2 medium-sized beets
  • 2 potatoes, peeled and cubed
  • 1-2 carrots, peeled and sliced
  • 1 c. or so slivered cabbage
  • 1 TBS. rye flour (or substitute white flour)
  • 1 TBS. olive oil (for roux)
  • Salt to taste
  • 1/4 tsp. toasted caraway seeds
  • 2 tsp. white vinegar
  • Optional: 1/4 c. sauerkraut, beef, and/or beef stock

PREPARATION

1. Bake an hour or more (depending on size), at 375 degrees, wrapped in foil, until tender: > 2 medium-sized beets

2. After beets cool, remove skins and julienne. Set aside.

3. Peel, then cook in water to cover, until tender: > 2 potatoes, cubed > 1-2 carrots, sliced

4. Grill in olive oil in a hot pan, adding a splash of water so it will steam some and get tender. Use: > 1 c. or so slivered cabbage

5. In medium-large pot, mix together: > 1 TBS. rye flour (or substitute white flour) > 1 TBS. olive oil

6. Add cooked cabbage to the flour/oil roux and mix well.

7. To the cabbage/roux mix, slowly add hot liquid, mixing until smooth, bringing the mixture to a boil. Use: > Vegetable broth from cooked veggies, plus more water if necessary

8. Bring roux/broth mixture to a boil, then simmer for 2 minutes. Add all ingredients to the pot: > The cooked cabbage/broth > The cooked potato/carrots > The julienned beets > salt to taste > 1/4 tsp. toasted caraway seeds > 2 tsp. white vinegar (or substitute sauerkraut > beef chunks and/or beef stock, if desired

Serve topped with sour cream and dill weed.

Cocoa-Nut Fudge: Easiest Recipe for Healthy Snack Yet?!

Posted by Jennifer Cote

My mom’s over 70 years old and doesn’t cook much anymore. When I was in town for Christmas, she still had some of the coconut oil I’d purchased for her earlier this year. I had stocked her up on the stuff after reading that coconut oil might help Alzheimer’s and dementia patients. It had struck me, after a scare with mom last January (short-term memory loss with some complications), that indeed, anyone might be vulnerable to dementia of some sort. It hardly seemed a bad idea to take steps that might improve the condition (or even possibly prevent it).

Easy 4-ingredient Healthy "Fudge"So I threw together a concoction for my mom, using that coconut oil, plus a few other ingredients she had on hand. She’s not like me–she doesn’t order hard-to-find ingredients online, keeping crazy health food ingredients in stock. Her cupboard’s not stocked with palm sugar, cacao nibs, quinoa, amaranth and the like. (If you have a cupboard like that, you might want to check out my “Coconut Bark” recipe, using raw cacao nibs, or this Healthy Fudge recipe using toasted cacao nibs.)

After the typical holiday splurging, I’m actually craving healthy snacks. Like this one! It seems to be a good way to wean myself off the other chocolatey confections we’d been indulging in. This recipe can be multiplied, or adjusted to suit tastes. Add a dash of sea salt, or vanilla, or different nuts, as desired. Makes 8 or so 1/2″ slices.

INGREDIENTS

  • 1/2 c. coconut oil, melted
  • 1/2 c. cocoa powder
  • 1 c. dates (Medjool or other)
  • 2/3 c. macadamias (or other nut)

PREPARATION

1. Mix everything in a bowl, and press into a small loaf pan (or other mold). Chill until firm, half a day or so, then cut into slices. It’s that easy!

Store Up Treasures in Heaven (Seasonal Inspiration)

Posted by Jennifer Cote

“Stop storing up treasures for yourselves on earth…Instead, store up treasures for yourselves in heaven, where moths and rust don’t destroy and thieves don’t break in and steal.” Matthew 6:19-20

It was a good Christmas. We went back east to visit family, and it was great.

I brought some of my water kefir grains, which was quite a conversation starter. Since the airlines don’t allow liquids, I pumped my kefir up a bit for the travel by putting them in an extra sugary brew for a few hours. I drained that off and packed the grains into a mini-zip-lock bag, reinforced inside several other little zip-lock bags. By the time I arrived in Michigan, those little grains had produced quite a bit of “gas”; the zip-lock bags were almost to the bursting point, quite surrounded by a pillow of air inside the bag.

But they survived! I put the grains into a new jar of brown sugar water upon arriving at my brother’s house, and eventually, my sister-in-law decided she’d take on the project after I’d left town. I hope it works for her!

Over the holidays, what with my kefir grains ever-reproducing, I thought I’d bring some to my nieces as well. They’re into wholesome cooking and natural ingredients, so I thought they might be game to try brewing their own kefir as well. After the initial shock of hearing about how these live little “grains” convert sugar water into probiotics, going on to ferment (in the right bottle) into a “natural soda” of sorts, they were finally convinced. I’ve heard reports since my visit, that the girls are now brewing their kefir quite successfully, so I’m glad I shared with them.

Store up treasures in heaven!During our stay in Michigan, I noticed a particularly striking, red barn-like shed in someone’s yard. What with its red color standing out against the surrounding snow, I thought it’d make a nice, inspirational picture. It reminded me of the verse from Matthew 6:19-20, about storing up our treasures in heaven. It’s good to remember that verse, especially after Christmas. After all, there isn’t really a gift (or “treasure”) around that compares with the simple joy of spending time with each other.

And now I’ve got a verse attached to one of my favorite winter pictures, to remind me of just that. I even made some wallpaper for my desktop, since it’s kind of fun to put a new picture up on it, that changes with the seasons. If you enjoy the verse and picture, you can click on the links below. They’ll bring you to the page with the extra-large images; all you have to do is left click on appropriate monitor size below, then right click on the image itself, and choose “set as desktop background”.

Click here for Background for wider monitors

Click here for Background for shorter monitors

Chicken Terrine: Fancy Presentation, But Do-Able!

Posted by Jennifer Cote

Do you need an extra-elegant dish to serve for a special occasion? (Like, for New Year’s Eve, maybe?) Fancy terrines and pates can include more exotic ingredients (duck liver, Caul fat, etc.). This simple recipe for a Chicken terrine is made with more basic ingredients, and can be made a day ahead, to let flavors blend. Rewarm to serve for dinner, or serve at room temperature for an appetizer or as part of a lunch or picnic. Serves 8 or so, or more as an appetizer.

Fancy Terrine. Looks Awesome

INGREDIENTS

  • 2 lb. plus 8 oz. raw chicken breast (divided)
  • 2 TBS. Italian dressing
  • 1 TBS. olive oil
  • 2 TBS. cream
  • 1/2 TBS. fresh, chopped parsley
  • 1 tsp. tarragon
  • 1/2 tsp. salt
  • 2 egg whites (reserve yolk for sauce)
  • 1 carrot, peeled
  • 2 oz. (2/3 c. or so) fresh spinach
  • 4 oz. thin-sliced ham
  • 5 bay leaves:

 

SAUCE INGREDIENTS

  • 2 egg yolks
  • 1/4 c. butter
  • 2 TBS. white vinegar
  • 1/2 c. chicken stock
  • salt to season

PREPARATION

1. Several hours ahead, marinate: > 8 oz. chicken, sliced into long, narrow strips > 2 TBS. Italian dressing

2. Meanwhile, process until fairly fine: > 2 lb. chicken

3. Add: > 1 TBS. olive oil > 2 TBS. cream > 1/2 TBS. fresh, chopped parsley > 1 tsp. tarragon > 1/2 tsp. salt > 2 egg whites (reserve yolk for sauce)

4. Steam (or microwave) until tender: > 1 carrot, peeled, sliced into long strips (like French Fries)

5. Set cooked carrot aside. Line 9×5″ loaf pan with ham: > 4 oz. thin-sliced ham

6. Assemble terrine. On top of ham, add: > Half of processed chicken/herb/egg white mix

7. Next, make a thin layer of spinach, adding: > 2 oz. fresh spinach

8. For next layer, lay strips of carrot across loaf, filling in spaces with the marinated strips of chicken: > The julienned strips of carrot > The strips of chicken

9. Top that with: > Remaining chicken/herb/egg white mix

10. Finally, on top, add: > 5 bay leaves

11. Set loaf pan in a pan of water. Weight the terrine with something like another loaf pan, set on top, filled with some water. Bake in 275 degree oven for 2 hours. Chill overnight, slice and serve cold or warm. Serve with Bearnaise Sauce if desired, on a bed on steamed spinach.

 

Easy Bearnaise Sauce

1. The sauce can be made in a small, heavy-bottomed sauce pan. But it’s extra easy to use the microwave. In microwaveable bowl, stir well: > 2 egg yolks

2. In another bowl, microwave 1-2 minutes, until hot: > 1/4 c. butter > 2 TBS. white vinegar > 1/2 c. chicken stock > salt to season

3. Stir heated butter/stock/vinegar mixture into the beaten egg, mixing while pouring. Microwave the whole mix again for 10 seconds. Take out and stir again, microwaving 10 seconds at a time, again as necessary until sauce thickens. Don’t microwave it for long, or it will curdle. If desired, microwave on low setting to warm slightly before serving.

Chicken, Italian Style, w/Sun-Dried Tomato, Artichoke Hearts

Posted by Jennifer Cote

Chicken with Sun-dried Tomatoes, Aritichoke HeartsHoliday entertaining is not over yet. This was an easy dish we made for one of our women’s Christmas dinners at church. Of course we had to make a mass quantity for two hundred and forty! This is a scaled-down version to serve a smaller crowd

Brine chicken for optimum flavor; herbs are steeped in boiling water, with sugar and salt. After brine cools, chicken is added, soaking up flavors overnight, making it easy, no-fuss to bake on serving day. Serves 8-10.

 

INGREDIENTS

  • 2 c. water, boiled
  • 1 TBS. Italian Herbs
  • 1 TBS. salt
  • 1 TBS. sugar
  • 2 c. cold water
  • 4 lb. chicken thighs, boneless, skinless
  • 2 c. chicken stock (use juices from cooked chicken also, as part of the stock)
  • 2 c. white wine
  • 1 TBS. minced garlic
  • 3 TBS. olive oil
  • 3 TBS. butter
  • 12-oz. bag frozen artichoke hearts (or less), OR, 14-oz. can artichokes, packed in water
  • 1/3 c. sun-dried tomatoes
  • 3 green onions, chopped
  • 1 tsp. salt, if needed

PREPARATION

1. A day ahead, prepare brine for the chicken by bringing to a boil: > 2 c. water

2. Turn off heat, add:  > 1 TBS. Italian Herbs > 1 TBS. salt > 1 TBS. sugar

3. Add to mix, refrigerating until completely cooled: > 2 c. cold water

4. When brine has cooled, add: 4 lb. boneless chicken thighs

5. Refrigerate chicken in the brine overnight.

6. To prepare dish, bake chicken in 400 degree oven for 30 minutes, until done. Meanwhile, make sauce: Boil the liquid until reduced by about half: > 2 c. chicken stock > 2 c. white wine

7. Add to reduced juices: > approx. 3 TBS. butter > approx. 3 TBS. olive oil > 1 TBS. minced garlic > artichoke hearts > 1/3 c. sun-dried tomatoes > 3 green onions, chopped > 1 tsp. salt

8. Simmer the sauce ingredients, letting garlic steep, until chicken’s ready. Pour over chicken; serve with polenta, rice, or pasta.

Biscotti w/ Almond Orange: A Whole-ey Wheat Christmas Cookie!

Posted by Jennifer Cote

Glad I had taken notes last Christmas season, when experimenting with healthier ingredients for traditional cookie recipes. This one had been a hit. So I just made more again last night. The biggest challenge will be saving them for when we’re entertaining guests!

Christmas Cookies, Almond BiscottiI was getting into the holiday spirit, looking up Christmas Cookie recipes that I might make. Of course I was also hoping to tweak a recipe, to make it just a little healthier.

I discovered a few things: 1) Leave the traditional “Russian Tea Cake” recipe alone! I subbed whole wheat flour for all-purpose, and coconut palm sugar for confectioner’s sugar. Wondering if I could “powder” some palm sugar, I processed some of it in my Vitamix, to roll the fresh-baked cookies in. Of course they turned out more like “Spice Balls” or “Mud Balls”, being brown in color. They just didn’t fit in with my Christmas theme!

Discovery 2) Springerle might turn out if they don’t get over-cooked. And aren’t made with brown ingredients! I again had subbed whole wheat flour and palm sugar for the white ingredients. The dough rolled out just fine using the special rolling pin that embosses the dough with a cute design. I left them overnight to air-dry, as per instructions, baking them Christmas Eve morning. But I could hardly recognize that they were getting overdone—when brown gets browner, one might not notice! So the Springerle cookies got over-cooked, and were almost hard as rock. Yes, they were cute brown, embossed squares…cute for a dog bisquit, that is!

Discovery 3) Almond Orange Biscotti is actually pretty good made with the whole wheat flour and palm sugar. A touch of anise seed adds a nice, Italian-style flavor, and they keep well, to serve up on any occasion when guests may drop by. Great with tea! The following recipe makes around 16 slices.

INGREDIENTS

  • 1/2 c. butter
  • 2 eggs
  • 2/3 c. palm sugar
  • 2 tsp. orange zest (preferable from organic orange)
  • 1 tsp. anise seed (or orange zest)
  • 1 c. plus 2 TBS. whole wheat flour (or 1 c. all-purpose)
  • 1/2 c. blanched almonds (whole  or slivered)

PREPARATION

1. Heat oven to 375 degrees. Oil and flour a 9×5” loaf pan. Beat butter, eggs and sugar on high for 8 minutes or so, until light. Use: > 1/2 c. butter > 2 eggs > 2/3 c. palm sugar

2. Stir in  remaining ingredients: > 2 tsp. orange zest > 1 tsp. anise seed > 1 c. plus 2 TBS. fresh-ground flour (or 1 c. all-purpose) > 1/2 c. blanched almonds (whole or slivered)

3. Pour into the oiled, floured pan; it will be about half full. Bake for 20 minutes or so at 375 degrees. Toothpick inserted in center will come out clean when it’s done.

4. Remove loaf from pan and slice into sixteen 1/2” slices. Bake on parchment (or oiled cookie sheet) for 5 minutes.

5. Turn cookies over and bake 5 minutes more, until slightly browned on sides. Turn oven off and leave in for 5-10 minutes longer, if desired, to get cookies a bit crisper.

6. Optional: Dip in melted chocolate. Serve with coffee or tea!