Let it Snow, Let it Snow, Let it Snow

On Friday, the lovely Donna from Horsepower Farm brought me this year's supply

of freshly ground lamb, Renee picked up our pig from Old Ackley Farm on Wednesday,

Parsnips, Sunchokes, Butternut Squash, all from the garden,

Fresh eggs from my BFF .... 

I headed home loaded with the promise of a good old fashioned snow storm

Last night I cracked open a bottle of wine, along with two of my new favorite cookbooks

Jerusalem by Ottolenghi / Tamimi

and Home Made by Yvette Van Boven

and cooked up a storm!

Creamy Sunchoke soup with "fried" parsnips and mushrooms

from Home Made

Inspired by Jerusalem,  a delicious concoction of spiced lamb, sumac, 

roasted butternut squash and lemon yogurt sauce 

Today; 

 Pork Belly in the oven with rosemary and garlic

Roasted Chicken to pick on during the football game

and

a new take on my Almond Cake with quinoa flour and cocoa powder,

I've included the recipe below

I love this time of year for so many reasons

Not the least being the time we receive to celebrate the

miracles of our lives and the gifts in our hearts

I honor with such awe and gratitude

my connection with all that is and all that we are

Here's to a wonderful season of celebration,

however you choose to enjoy it.

With love,

Kyra

Gluten Free Chocolate Almond Cake

2 cups almond meal

 (I use the meal from making my almond milk)

1 cup + 2 T quinoa flour

1/2 cup cocoa powder

1/2 cup tapioca flour

1 1/2 T baking powder

1/2 tsp sea salt

1/2 cup + 2 T coconut oil, melted

3/4 cup brown rice syrup

1/4 cup maple syrup

1 can coconut milk

1 T vanilla extract

Grease a 9" springform pan with butter

Place all the dry ingredients in a large bowl,

whisk to mix well

In a separate bowl, whisk all the wet ingredients

until smooth and completely combined

Pour wet into dry and stir to combine completely

Pour into prepared pan

Bake in a 350 degree oven until

moist crumbs come out on a toothpick 

when tested for doneness

Approximately 25 - 30 minutes

Enjoy!