FOOD OF THE WEEK – BLACK PEPPER
This week we continue our theme of holiday spices to work into our meals. Marked by its heat, sharp bite and complex flavor, black pepper is said to be one of the most popular spices in the world.
WHY BLACK PEPPER?
With its premier placement on dinner tables and starring role at restaurants — “Would you like freshly ground pepper with that?” — black pepper is appreciated for its invigorating pungency and ability to add a layer of flavor to dishes. It comes whole, cracked and ground and in many varieties, each with a varying degree of heat and flavor complexity.
Grind your own black pepper for a stronger flavor, aroma and gentle heat. A warning: Black pepper can overpower other flavors in a dish, so add with caution.
By: Rose Marie Jarry, Master Chef at Kronobar
25 minutes, 19 macaroons, gluten-free, vegan.
- 1 ½ cup gluten free oat flour
- ½ cup tahini butter
- ½ cup organic cane sugar
- ½ cup water
- 1 teaspoon ground black pepper
- 1 tablespoon baking powder
- 1 tablespoon pure vanilla extract
- 1 pinch cumin powder
- Preheat the oven to 400F.
- In a bowl place all the ingredients except for the water and mix until the tahini butter is mixed in well. Then start incorporating the water and keep mixing.
- You should have a thick but malleable texture.
- Use a pastry pouch and fill it up with the mixture.
- On a greased cookie sheet, squeeze out 19 smalls macaroons of about 1.5 inches wide.
- If you feel that your mixture is a bit too thick for the pastry pouch, add a little bit of water and mix again before putting it into the pouch.
- Bake for 9 minutes at 400F.
Original post at Spartan Race.
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Have a great day!
Dave & Maryann