So I have to know, I spent some time doing a lot of hard work on these photos.  I was going for a dark look and especially with the last one.  I call that my Dexter photo, what do you think?  Be honest, you won’t hurt my feelings.  Well maybe a little but I will cry in solitude and eat some bacon.  That seems to be the best solution to all life problems, BACON.  I forgot to tell you guys, if you ever run across any funny bacon photos, posts, or links please shoot them to me in an email to bacon@civilizedcavemancooking.com

Like normal, I am out of things to say and am just filling some space for you.  Have you noticed I haven’t been posting many desserts lately?  No I am not mad at you but I was getting a little fluffy and I actually had some complaints that all I posted was dessert.  What do you want to see more of?  Entrees, side dishes, desserts, or all of the above?  Let me know in the comments so I have some direction to take for you.  I will leave you to this recipe, so enjoy.

5.0 from 1 reviews

Crockpot BBQ Pulled Bison

 

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Prep time

10 mins

Cook time

10 hours

Total time

10 hours 10 mins

 

Serves: 6

Ingredients

• 1 large red onion, sliced
• 3 lb bison chuck roast (can use beef chuck too)
• 2 tablespoons coconut oil, melted
• Liberal amounts of salt and pepper to taste
• 1 cup water
• BBQ Sauce of your choice, I used my beasty BBQ Sauce

Instructions

1. Wash your bison or beef chuck roast under cold water and pat dry
2. Use your melted coconut oil and rub it all over your chuck roast and then season liberally with salt and pepper
3. Line the bottom of your crock pot with your sliced red onion
4. Place your roast on top of the onions and add your 1 cup of water to your crock pot
5. Set on low and cook for 10-12 hours
6. Once your roast is done, you should be able to shred it with two forks
7. Shred your meat til it is to your liking. I like to leave mine in the juice in the crock pot until I serve it
8. Plate your bison or beef roast and dress it using the BBQ Sauce of your choice (like my Beasty BBQ Sauce)
9. Enjoy

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  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

So you all petitioned me to get this posted as soon as possible.  Before we get to the AMAZING Paleo Lemon Pound Cake, I just need to remind you one more time of the FREE Sexy Back Summit going on right now.  I did an entire post on the summit and the 24 speakers that will providing you with thousands of dollars worth of free information about your health.  You can read the post HERE.  If you are like me, and just like FREE stuff that happens to benefit your life and health, you can register right HERE.  Even if you only watch one of the presentations, it could be the one that saves your life.  Don’t take that lightly.  I won’t blab anymore, but here is the recipe you have all been waiting for.

I have to say, the best thing I have ever done was host this Kitchen Aid giveaway (which you still have time to enter) because the recipe submissions that I am getting are nothing short of amazing.  I have not been able to use some of them as they are not Paleo and can not be modified but others are spot on.  One of those that is spot on, would be this AMAZING cake.  I got a little distracted while I was making my glaze and ended up with a chewy lemon honey vanilla caramel but it was a beautiful contrast.  I am still cooking my way through all of the recipe submissions and I can say I am enjoying this giveaway more than any other I have ever done.  My belly is particularly happy even though my six pack disappeared.  Oh well.I am not going to talk any longer to delay the possibility of you eating this cake.  I just ask, that once you make it please come leave a review and a comment so others no how amazing it is and feel encouraged to try.  As most of you know, as of next week I will be an official civilian and no longer an active duty United States Marine.  With that being said, this website has become my full time job.  Every person that visits, shares, and spreads the word greatly helps me out to continue to do this.  So from the bottom of my heart, thank you for constantly supporting me and enjoying all these creations.  One day, I want to rent a state and throw a massive Civilized Caveman Party haha.  Anyone know how to make that happen, it would be like a food woodstock :)

4.9 from 13 reviews

Lemon Pound Cake

 

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Prep time

30 mins

Cook time

35 mins

Total time

1 hour 5 mins

 

Serves: 12

Ingredients

Lemon Pound Cake

• 2 cups almond flour (185 grams)
• 1/2 cup coconut flour (63 grams)
• 1/2 teaspoon sea salt
• 1 tsp baking soda (3 grams)
• 2/3 cup raw honey, melted
• 2/3 cup coconut oil, melted
• 4 large eggs
• 1/2 cup plus 3 tablespoons unsweetened full-fat coconut milk
• 2 tablespoons pure lemon extract
• 1 tablespoon lemon zest

Glaze

• freshly squeezed lemon juice from 2 lemons
• lemon zest from 1 lemon
• 1 vanilla bean pod
• 4 tablespoons raw honey

Instructions

Lemon Pound Cake

1. Preheat oven to 350 degrees fahrenheit.
2. Prepare a 9×9 baking pan by coating the interior lightly with coconut
3. oil.
4. Cut parchment paper to fit the bottom of the pan and place it
5. over the coconut oil.
6. Sift dry ingredients in a large mixing bowl and stir with a whisk to
7. combine.
8. Place oil and honey in the bowl of a food processor and process for 2 minutes.
9. Add eggs, one at a time, mixing after each addition.
10. Add coconut milk, lemon extract, and lemon zest, and continue to process until well combined.
11. Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth
12. Pour batter into prepared pan and bake for 35 minutes or until it passes the toothpick test
13. Let cake cool in the pan for 10 minutes
14. Remove cake from pan and let cool completely

Glaze

1. While cake is in the oven, cut vanilla bean lengthwise and scrape the beans into a small saucepan.
2. Add the vanilla bean pod, lemon juice, zest, and honey to the pan and bring to a simmer over medium heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Let cool to room temperature. Remove pod and discard.
5. Using a fork, poke several holes in the top of the cake
6. Pour glaze over the cake, using a spatula to evenly distribute over the entire cake. Let the cake rest for an hour to fully absorb the glaze.
7. Serve immediately or cover and store in the refrigerator.

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****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

We’ve brought together 24 functional medicine doctors, naturopaths, nutritionists, trainers, and sexperts whose mission it is to bring your sexy back naturally — without pills, potions, and risky prescription drugs!

Topics and Presenters:

50 Shades of Better Sex: Secrets of a Harvard Gynecologist (Not for Women Only)

with Dr. Sara Gottfried, MD, Harvard-trained Medical Doctor & Author, The Hormone Cure

Embracing And Communicating Your Sexuality with Integrity and Without Shame

with Adam Gilad, Executive Dating Coach

How to Cross Train Your Menstrual Cycle for a Better Sex Life

with Alisa Vitti, Integrative Nutrionist & Author, Woman Code

Exercise & Sex: The Good, The Bad, The Ugly 

with Brett Klika, CSCS, Certified Strength & Conditioning Specialist

Restoring Sexual Vitality: A 4-Doctor Approach

with Paul Chek, Founder, C.H.E.K Institute & Author, How to Eat, Move, and Be Healthy

              Natural Birth Control Alternatives

    with Jane Bennett, Co-author, The Pill: Are you Sure it’s for You?

Super Foods for Super Sex with

with Yuri Elkaim, Founder, Super Nutrition Academy

What’s So Sexy About Vulnerability?

with Matthew Sanders, Psychological Consultant

Chasing the Big O: Overcoming the Inability to Orgasm

with Cynthia Pasquella, Clinical Nutritionist & Author, The Hungry Hottie Cookbook

How Male and Female Sex Energy Is Magnified Through Deep Breathing

with Elliott Hulse, Strength Coach & Video Blogger

Why We Get UTIs, Yeast Infections, and Candida…and How to Knock Them Out for Good!

with Christa Orecchio, CN, Clinical & Holistic Nutritionist

The Painful Pelvis, the Paleo Pelvis, and Sex.

with Katy Bowman, MS,Biomechanical Scientist & Pelvic Floor Specialist

Low T: Causes, Symptoms, and Solutions

with Reed Davis, Founder, Functional Diagnostic Nutrition

Let Them Eat Fat! The Big Fat Truth about Low Libido, Low T, & ED

with Kim Schuette, Clinical Nutritionist & Certified GAPS Practitioner

Female Phase Training: Using the Natural Hormonal Fluctuations of the Menstrual Cycle to Accelerate Fat Loss

with Dr. Jade Teta, ND, Naturopathic Doctor & Co-author, The Metabolic Effect Diet

The Pre-Menstrual Myth: Causing, Overcoming, & Debunking PMS

with Stefani Ruper, Women’s Health Expert & Author, PCOS Unlocked: The Manual

Get in the Mood, Stay in the Mood: What Every Woman Needs to Know About Her Libido

with Dr. Daniel Kalish, DC, Functional Medicine Practitioner & Founder,The Kalish Method

Bulletproof Sex: Upgrade Your Orgasm

with Dave Asprey, Biohacker & Host, The Bulletproof Exec Podcast

Rejuvenate Your Vagina

with Dr. Anna Cabeca, MD, Medical Doctor & Creator, Sexual CPR

Rewire Your Desire: Bring Your Sexy Back and Change Your Life Forever

with Dr. Jen Landa, MD, Medical Doctor & Author, The Sex Drive Solution for Women

The Ovarian-Adrenal-Thyroid Axis: How Adrenal Stress and Poor Thyroid Function are Stealing Your Mojo

with Chris Kresser, Integrative Medicine Practitioner and Licensed Acupuncturist

Let’s Make a Baby!

with Dr. Carrie Jones, ND with Naturopathic Doctor

How to Make Super Sperm

with Bridgit Danner - Fertility Expert & Blogger/Podcaster

Beyond Bad Breath: How Poor Oral Health Leads to Sexual Dysfunction

with Will Revak, Founder, OraWellness

When:

The Summit starts Sunday, May 19th and runs through Saturday, May 25th.

How:

• Each day, 2 presentations will be posted on The SexyBack Summit website. These presentations are FREE, streaming for 24 hours (from midnight to midnight Pacific time).
• At the end of the 24 hour period, 2 new presentations will be posted and this will continue each day until the summit ends.
• On the final day, the summit will feature the TOP FOUR fan favorites to be re-aired in case you miss them.

How to Participate:

Just register HERE for free.  You will receive a confirmation email which includes how you can watch the free videos.

Bonus:

If you register for the Sexy Back Summit now, you will get access to some cool free videos that cover great information including the top 5 ways to supercharge your sex drive. There’s a video for men (with functional medicine expert Reed Davis), and another for women (with celebrity nutritionist Cynthia Pasquella). To watch the videos and register (for free) for the Summit, just CLICK HERE.

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

As always, I made this giveaway as simple as possible for you.  Everything is encased in the widget below and you can come back EVERYDAY for additional entries.  Word on the street is, if we get a good response on this one there may be some additional KitchenAid products to come as giveaways (hint, hint, cough, cough, share share share) I won’t keep you reading any longer, go ahead and enter to win this amazing mixer and start emailing those recipes.

Don’t forget to use the Share This button in the widget below, each friend that enters gets YOU an additional entry!

a Rafflecopter giveaway

I absolutely love my mixer and will be a KitchenAid customer for life.  The versatility with all the attachments, not to mention just the bowl alone is revolutionary for everything in the kitchen.  You can use your mixer to make my Paleo Banana Bread, Perfect Paleo Pancakes, Sweet Potato Ginger Brownies, or Macadamia Nut Chocolate Chip cookies to name a few.

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

Before you ask, I do not know how long these will last but since I keep my banana bread covered for up to a week I bet these will be fine too.  Of course, you don’t have to follow the recipe for this variation.  You can use the original or the other variations HERE.  All I care about, is that you make this recipe and spread the Banana Bread love.  You don’t have to use these half pint jars either, you can make bigger ones in a full pint jar.  Can’t wait to read your comments about how you make these and how people love them.

5.0 from 7 reviews

Paleo Banana Bread

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Serves: 10

Ingredients

Bread

• 4 bananas, yellow (2 1/2 cups mashed or 575 grams)(they can be yellow bananas)
• 4 eggs
• 1/2 cup almond butter (140 grams)(or coconut, sunflower seed, macadamia nut, etc butter)
• 4 tablespoons grass-fed butter, melted (can substitute coconut oil)
• 1/2 cup coconut flour (75 grams)(or almond flour, macadamia nut meal, etc)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch of sea salt

Cinnamon Chocolate Swirl

• 1 cup of enjoy life chocolate chips
• 2 tablespoons coconut oil
• 1 tablespoon grass-fed butter
• 2 tablespoons cinnamon

Instructions

Cinnamon Chocolate Swirl

1. Place your chocolate chips, coconut oil, and butter in a double boiler and stir until well melted
2. Add in your cinnamon and stir until well mixed and set aside to mix in your banana bread jars

Banana Bread

1. Preheat your oven to 350 degrees fahrenheit
2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
3. Once all of your ingredients are blended, add in your coconut flour, baking soda, baking powder, vanilla, and sea salt and mix well
4. Grease 10 half pint mason jars using coconut oil or butter
5. Pour in your batter about halfway up each half pint mason jar
6. Using your chocolate cinnamon swirl from above, divide it evenly throughout the 10 jars and then use a butter knife to swirl it around in the batter
7. Place all 10 mason jars in a rimmed baking sheet and place in the oven
8. Bake for 25 minutes or until a toothpick inserted into the center comes out clean
9. Remove from oven and immediately put all your lids on using a mitt as to not burn yourself
10. The heat from the jars will cause a vacuum making them air tight. You will hear them start popping in about 15 minutes
11. Once cool, decorate and label to whomever you would like and enjoy
12. Slice and serve

Notes

For safety, store in the refrigerator until consumption

Nutrition Information

Calories: 206 Fat: 17 grams Carbohydrates: 10 gram Sugar: 1 gram Sodium: 207 grams Protein: 6 gram

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****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

So I have a confession to make, I have never eaten Nutella so as far as the accuracy of this recipe, I am trusting my taste testers (friends who just want free food).  It may be spot on or it may be miles away but I do know it tastes delicious either way.  So far, my favorite thing to do with it is to take my Paleo Banana Bread and slather it with warm not-ella or taking that same recipe and making not-ella stuffed banana bread muffins.  Make sure you leave me a comment letting me know your favorite way to use this recipe.  I look forward to your responses.

5.0 from 5 reviews

Paleo Not-ella (Chocolate Hazelnut Butter)

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 8

Ingredients

• 1 cup blanched hazelnuts (150 grams)
• 1/4 cup full fat coconut milk (60 grams)
• 2 tablespoons unsweetened cocoa powder (15 grams)
• 2 tablespoons pure maple syrup
• 1/4 teaspoon vanilla
• 1 teaspoon shredded cocoa butter (8 grams) (optional)
• pinch of salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Roast your hazelnuts on a parchment lined baking sheet for 10 minutes
3. If they still have the skins on, wrap them in a damp towel and remove the skins. You don’t need to remove all of them
4. Add your hazelnuts to your Blendtec twister jar or your food processor
5. Process until smooth and creamy
6. Add your coconut milk, cocoa powder, maple syrup, vanilla, cocoa butter and salt and process until you have a nice smooth butter
7. Transfer to an airtight container and store in the refrigerator
8. I like to serve this warm spread over my Paleo Banana Bread

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  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

So as many of you may now, or some of you don’t, my almost 12 year career in the United States Marine Corps ended last week as I was medically separated for multiple injuries sustained throughout the years.  I am a week down and it is a really awkward transition but I am embracing it.  For some reason I am waking up earlier then I was forced to before, but I have a new found energy for the day to come interact with all of you.  It is crazy how happy you can be at 430 in the morning when you love what you do.  Oh yea, and I haven’t shaved or cut my hair in a week, I LOVE IT.  If you want to go see, check it out HERE where I will be posting updates of the no shave.

I won’t keep you anymore on this fine Sunday, but I highly recommend you get to your local farmers market, pick up some amazing carrots and make this recipe.  Also, please experiment with flavors that you love and leave me a comment letting me know what I should try next.

5.0 from 2 reviews

Dill roasted carrots

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Serves: 3-4

Ingredients

• 12 average size carrots (1 pound or 507 grams)
• 3-4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons dill

Instructions

1. Preheat your oven to 400 degrees fahrenheit (205 C)
2. If your carrots are all different sizes, cut them in half lengthwise so they all cook evenly
3. Cut your carrots into 1 1/2 inch-thick slices
4. Toss your carrots in a large mixing bowl with your olive oil and then add your salt and pepper (don’t wash your bowl, you need it at the end)
5. Toss one more time to ensure an even coating
6. Transfer to an aluminum foil lined baking sheet in a single layer and roast for 20 minutes or until tender and slightly caramelized
7. Place your cooked carrots back in your mixing bowl and toss with your dill
8. Taste and if satisfied, serve

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 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

So I am sure you are sick of my blabbing and sappiness by now so we can get to the recipe.  Truth is, most of you already scrolled down anyways so I hope you love this recipe.  I purposely made this to have a cake like consistency because I am experimenting with making whoopee pies out of them.  Is your interest peaked?  If you want me to continue to work on those and get a recipe, just leave me a comment letting me know and I will see what I can do.  Oh and I am sure I am going to get 15 comments or so asking if anyone can sub the coconut flour in this one, and the answer is no.  You need it in this recipe to absorb all the moisture and give it the consistency I achieved.

OMGosh I almost forgot.  Do you see this absolutely gorgeous platter that the cookies are on?  Amazing right, well that’s because it was picked out by my amazing pseudo Mom, Stacy from Paleo Parents.  I don’t know why, but she decided to send me this awesome gift just because and that just adds to her level of awesome.  I mean Matt is cool as hell too, but me and Stacy have bonded since I told her I sat in front of the television watching chick flicks, drinking wine, and eating her cookie dough recipe when I was having a down moment.  She supported me in my dark hour by feeding me more and for that I love her.  Not the only reason, just one.  Oh and before I forget, last night I also recorded a podcast with her which will be released soon.  It is a deep one with tons of emotions on body image issues and eating disorders but we are hoping it helps anyone struggling through their issues.  You can find it HERE and make sure you leave a review on iTunes.  If you have only been following me for a short time you can also read my post on my eating disorder which prompted my appearance on the show HERE.

No more talking, just recipe time.  I just didn’t feel like leaving two pictures in a row without something breaking them up.  So that is the point of this pointless section of words.  Haha, no for real go make this and enjoy.  Have an awesome day.

4.9 from 15 reviews

Pumpkin Cake Cookies with Chocolate Chips

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 20

Ingredients

• 3/4 cup of pumpkin puree (you can sub sweet potato or squash too, maybe even banana)
• 1/2 cup of coconut flour
• 1/2 cup of coconut oil, melted
• 6 eggs
• 2 tsp vanilla extract
• 1/4 cup honey
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp allspice
• 1/2 tsp of gluten free baking powder
• 1 cup Enjoy Life chocolate chips

Instructions

1. Preheat oven to 375 Degrees Fahrenheit
2. Combine your pumpkin, coconut oil, eggs, vanilla and honey in a stand mixer or large mixing bowl and mix well
3. Sift the coconut flour, cinnamon, nutmeg, allspice, and baking powder together
4. Add the sifted flour and spices to the pumpkin puree and mix well until all clumps are gone
5. Fold in your chocolate chips and ensure an even distribution of all the ingredients
6. Scoop out your cookies in a large tablespoon onto a parchment lined baking sheet
7. Bake for 10-12 minutes until the bottoms are done
8. These cookies are supposed to be cake like so they won’t cook like normal cookies
9. Serve warm or store in an airtight container for 3 days

Notes

If you can not buy gluten free baking powder, you can make it yourself. You just combine 1 teaspoon baking soda to 2 teaspoons cream of tartar. You have to use it right away as it won’t store without the cornstarch.

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 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

This is my first guest blog post! I don’t even know what I’m supposed to do! If we were going through a proper introduction in person, perhaps this is the point where I would tell you how the Civilized Caveman and I actually met. Well we live in the same awesome city you see, which is really cool. I didn’t even know that until like a month ago. He could have lived in Ohio for all I know. Which might be weird for you if you live in Ohio and you’re reading this, because then you’d be like, well that’s not really that far away. My point is, he could have lived anywhere but lucky for me he lives right here (not Ohio) and we have lots of things, people, and places in common and he was kind enough to let me unleash this recipe on his blog waves. It involves his famous Civilized Caveman Banana Bread and chocolate. Two of the finer things in life. Have you ever had his banana bread? Of course you have. But seriously it’s probably the best banana bread on earth and I’m not going to lie, it almost didn’t survive long enough for me to make this recipe.

As you’ll see below there is a point where you’ll have to trim the edges off of the bread, key word “trim”.  My edges were cut, like inches, and the banana bread loaf kept shrinking and then I was like okay enough is enough! I HAVE to make this recipe! (Shoving one last bite of banana bread in my mouth…and then one more). So my advice to you would be, make 2 loaves of his banana bread, one to make this recipe with and then one to just eat because, well it’s delicious and you’ll want it later. Trust me. So now I present to you Paleo Banana Bread Chocolate Truffles. If you like what you read and eat, feel free to check out my blog at Clean Eating with a Dirty Mind; it’s open 24 hours a day so stop on by!

5.0 from 6 reviews

Paleo Banana Bread Chocolate Truffles

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Serves: 10

Ingredients

Paleo Banana Bread

• Use this recipe

Cashew Butter

• 1 cup of raw cashews
• 3 teaspoons coconut oil

Paleo Cream Cheese

• 2/3 cup of cashew butter
• 1/3 cup of organic palm shortening
• 2 tablespoons canned coconut milk, full-fat
• 2 teaspoons apple cider vinegar
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon sea salt

Chocolate

• 1 cup of enjoy life chocolate chips
• 2 squares of 85% cacao dark chocolate bar, shredded and reserved

Instructions

Paleo Banana Bread

1. Make THIS RECIPE and then come back for these instructions

Cashew Butter

1. In a food processor add your cup of cashews and puree for about 10 minutes or so until you get a doughy consistency
2. You will have to scrape down the sides a few times
3. Then with your food processor on, drizzle the coconut oil through the top until thoroughly combined and you have a creamy nut butter texture
4. This is the cashew butter you will use in this recipe for the Paleo Cream Cheese below unless you bought cashew butter

Paleo Cream Cheese

1. In a food processor combine all of your ingredients and puree until smooth

Chocolate

1. Using a double boiler melt down the Enjoy Life Mini Chocolate Chips until smooth

Assembly

1. Trim off the edges of the banana bread and eat them as a mid cooking snack. You know you want to. Then put the loaf in a large mixing bowl and crumble with your hands or a fork until finely ground into small pieces.
2. Fold the Paleo Cream Cheese into your Banana Bread crumbles and mix until well combined.
3. Line a baking sheet with parchment paper.
4. Take a bit of the banana bread cream cheese mixture and roll it your hands to make even sized little truffle balls about an inch in diameter. Then place them on the parchment paper lined baking sheet. My batch made 50.
5. Refrigerate for an hour.
6. Use a spoon to dip chilled banana bread balls into the melted chocolate. Use the spoon to roll the ball around until it’s completely covered in chocolate. Then place gently back on the parchment paper.
7. Gently grate a few shavings of the 85% cacao dark chocolate onto the top of the truffle while it’s still wet.When you’ve finished place back in the fridge to let the chocolate harden.
8. Keep refrigerated and enjoy

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 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

One major note for this recipe, the quality of your honey will make a huge difference.  HUGE.  So make sure you get a really amazing, quality sourced and good flavored honey.  My favorite so far has been the local orange blossom honey I get at my farmers market. Also, you can substitute the strawberries with any fruits or compliment them.  The grapes are used for the natural pectin to help thicken.  Ideally, cranberries would be the best option instead of grapes, but they are not in season and I couldn’t find them anywhere.  So grapes it was and it worked wonderfully.

I really am out of things to say, but I am still frustrated because I don’t know why this won’t freeze.  Haha so please leave me a comment with any ideas you may have.  Google has failed me on this one and I am relying heavily on you.  No pressure, haha, yes there is tons.  What is the answer?

5.0 from 7 reviews

Strawberry Vanilla Bean Jam

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Serves: 4

Ingredients

• 1 cup red seedless grapes (150 grams)
• 4 cups strawberries, quartered (537 grams)
• 1 vanilla bean, slit down middle
• 1 cup raw organic honey (can adjust depending on your berries)
• juice of 1/2 lemon
• 4 slices peppered bacon cooked crispy, diced (optional)

Instructions

1. Place your grapes in a food processor or blender and process until completely pureed
2. Transfer to a medium saucepan and add your strawberries, vanilla bean, and honey
3. Place over medium/medium high heat and bring to a boil, stirring often
4. Let your jam boil for 15-20 minutes ensuring you stir often as it starts to thicken
5. Reduce your heat to low and let simmer, uncovered for 20 more minutes stirring occasionally as your jam continues to thicken
6. To test to see if your jam is done, dip a spoon in your jam and place on a plate in the freezer for 5 minutes. If the jam thickened and didn’t pour off the spoon, it is ready
7. If your jam was not ready, continue to simmer on low until it is
8. Once done, remove your pan from the heat and stir in the juice of 1/2 lemon
9. You can also stir in your bacon bits right now if you are going to add them
10. Let your sauce cool where it will continue to thicken
11. Transfer to sterilized glass jars ensuring you leave at least an inch of space on the top if freezing and tightly secure lid
12. Refrigerate for up to 2 weeks or freeze for a month. If you are into canning you can also follow that route for storage
13. Each batch will net you a different amount depending on how long you let it simmer, this batch got me 12 ounces

Notes

I prefer to keep this in the freezer as the colder it is the better it tastes to me. Does anybody know why it doesn’t freeze?

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 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****