It is raining again. Even though the copious amounts of moisture are making it difficult to farm, we are still relishing the sounds of water and being bathed in it. A week or two of sun would greatly help both animals and crops but we do not want the rain to leave completely.
We are mostly working inside this week: seeding more perennial flowers and redoing the herb room.
This week’s pick list:
Sugarloaf, Castelfranco, and Radicchio
Revolution Bread is available
BEET BROWNIES, Adapted from paleohacks.com
5 oz. dark chocolate, 72% or higher cocoa content
¼ cup butter or coconut oil
⅓ cup raw honey
2 tsp. vanilla extract
1 1/4 cup flour
¼ cup unsweetened cocoa powder
1½ tsp. baking soda
¼ tsp. salt
2 cooked beets, pureed (around 1 cup)
Preheat oven to 350° F. Grease an 8×8 pan with coconut oil, then dust with blanched almond flour. Set aside.
In a double boiler, gently melt the chocolate. Add the butter or coconut oil and raw honey. Mix until fully combined. Remove from heat and set aside to cool.
In small bowl combine the eggs and vanilla extracts. Add the cooled chocolate mixture.
In a medium bowl combine almond flour, coconut flour, cocoa powder, baking soda and salt. Pour in the wet ingredients and mix until fully combined. Mix in the puréed beets.
Pour batter into prepared pan and bake for 25 minutes, or until fully set. Cool in the pan for at least 30 minutes before cutting.