By Michal Moses
A mouth-watering selection of 70+ natural treats to staisfy various sweet-tooths.
It’s time to devour fit. steer clear of all these chemical compounds, preservatives, and dangerous ways
to develop and lift our nutrients. listed below are a few of our favourite dessert treats,
and they're all organic.
You’ll locate scrumptious cookies, tarts, bars, treats for children and adults, pops and snacks --
all tantalizing and all a hundred% organic.
There are entire cooking directions, colourful pictures of the how-to and the completed desserts,
and every thing you want to be aware of to create your own..
Read Online or Download Organic Sweets and Treats More Than 70 Delicious Recipes PDF
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Extra info for Organic Sweets and Treats More Than 70 Delicious Recipes
Rice pudding can be served warm or chilled. It can be served straight from the stovetop (pictured here), or thickened with egg yolks and baked (instructions below). Rice pudding can be stored for up to 3 days in the refrigerator. INGREDIENTS DIRECTIONS 1. Rinse the rice thoroughly under running water and then drain. Transfer to a medium pot, add the water and salt, and bring to a boil over mediumhigh heat. Cover the pot, reduce the heat to low, and cook for 30 to 40 minutes until the rice is soft and the water has evaporated completely.
The cheese adds just the right amount of saltiness and the rosemary imbues it all with a wonderful aroma. If you like, replace the ricotta with gorgonzola, mascarpone or Saint Maure goat cheese. The pine nuts can be replaced with another type of nut, and you can use thyme instead of rosemary. With this incredibly versatile recipe, every addition or change you make leads to an entirely different result. INGREDIENTS DIRECTIONS 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
4. Just before serving, transfer the fruit of two of the mangoes to a food processor and process until smooth. Distribute the mango puree evenly among the serving glasses and top with the chilled tapioca pudding. 5. Distribute the mango chunks of the remaining mango, along with the pineapple chunks and banana slices, evenly among the glasses. Top with dried coconut and serve. Organic Sweets and Treats 4½ cups water ½ cup organic tapioca pearls ½ cup organic cane sugar or agave syrup 2 ⁄3 cup organic coconut milk 3 organic mangoes, peeled, pitted and cut into chunks ¼ organic pineapple, peeled, cored and cut into chunks 1 large organic banana, sliced Organic shredded coconut, for topping 34 Summer Fruit Compote with Tapioca Makes 5 servings INGREDIENTS Organic Sweets and Treats Fruit Compote 4 cups water 2 tea bags, green tea or fruit infusion 2 organic dried apricots, cut lengthwise, or 2 organic dried figs, coarsely chopped ¼ cup organic raisins or organic dried blueberries 2 teaspoons crushed fresh organic ginger 10 organic cardamom pods ½ bunch fresh organic mint 2 pounds fresh organic summer fruit (such as peaches, nectarines, plums, blueberries, raspberries, cherries and grapes), pitted and chopped A few drops of agave syrup or maple syrup Blackberry liqueur (such as Crème de Cassis), dessert wine or dry white wine, optional 36 Tapioca 8 cups water 1 cup large tapioca pearls This light and refreshing appetizer is egg-free, gluten-free, and filled with preserved summer fruit.