A big thank you to all of the people who attended my Eat Yourself Thin! presentation January 24th. The new venue, St. Joseph’s Parish Hall worked well. We even had hot water for herb tea! I look forward to using the lovely kitchen to do a cooking demonstration.
I wanted to share the Caramel Sauce recipe that I am now using – a much healthier version than the bought variety. It contains very healthy monounsaturated fat in the macadamia nuts, and all natural sweeteners. A little goes a long way. It can be made less sweet if desired.
Caramel Sauce Extraordinaire!
Thanks to Lindsay who found a version of this on the internet for me when I was wanting a chocolate, peanut butter, and whipped cream fix. With my flourless zucchini cake made with peanut butter, this sauce, with a dab of whipped cream is heaven.
1 cup raw macadamia nuts
5 – 6 tbsp. pure maple syrup
5 – 6 tbsp. raw blue agave syrup
Pinch of unrefined sea salt
1. Grind macadamia nuts, ½ cup at a time, in Magic Bullet or blender.
2. Add remaining ingredients and blend to a smooth sauce.
3. Serve over Chocolate Zucchini Cake, ice cream or anywhere a lovely caramel sauce is required.
Check a previous blog for the flourless cake. This sauce keeps well if the fridge for a long time, if you can keep your hands off it!
I experimented with the cake recipe using spagetti squash from my Mom’s last summer’s garden instead of zucchini. It was excellant! So if you have several of those wonderful yellow spagetti squash sitting in your house, here is another idea for them.
Just a note to the new blog subscribers: be sure to access many recipes through the archives.
Have a wonderful February…
Author, Speaker & Registered Nutritional Consultant