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So here's a couple fun and easy recipes I've had hanging around since the summer. Even though it's technically fall - I find that in California it's never too cold for ice cream. Enjoy!
Ingredients
1 clamshell blueberries
1-3 T. honey
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1/4 cantelope, without skin and cubed
1 1/2 c. strawberries (fresh or frozen)
2-4 T. honey
For each granita purée the ingredients in a blender until smooth. Use as much or as little honey as you like - it really depends on the sweetness of your fruit. You'll generally need to use a tad more with the canteloupe. Pour in to pan and let freeze overnight. Scrape with a fork or the edge of a metal spoon to create a snow like consistency.
I served them with some store bought vanilla soy ice cream and a few of the coconut macaroons I had leftover.
Coconut & Fig Macaroons8 dried figs, stems removed
1 ripe banana
1 1/2 c. flaked coconut (unsweetened)
1 T. honey, more to taste
I use a vita-mix but a food processor will do the trick as well. Start by cutting the stems off of the figs and then peel the banana. Drop the figs one by one into the running processor/blender - get them good and mushy before dropping the banana in there by sections. It should look like chunky baby food by now. Then slow the processor/blender down (you only want to mix in the coconut) and add your coconut. The mixture should be moist - not dry. It really depends on what kind of cookie you like - my husband loves them really moist...so i add a little less coconut. It really is up to you.
Drop them in little balls on a parchment lined cookie sheet and bake at 325º for 10-15 minutes. The bottoms of the cookies should be a nice golden brown.
Drop them in little balls on a parchment lined cookie sheet and bake at 325º for 10-15 minutes. The bottoms of the cookies should be a nice golden brown.
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