s tr a wb er r y J am 2 pounds of strawberries 1/2 cup lemon Juice 1 tbsp lemon zest 2 inch piece ginger, minced 1 cinnamon stick
1. Clean the strawberries and quarter them. 2. Place all ingredients in a large pan. Bring burner to medium heat. Mix and incorporated the ingredients. When sugar granules are melted turn burner up to medium high heat. The syrupy jam will begin to simmer. Hold at a simmer. Do not boil. Stir frequently.
1 cup evaporated cane sugar
3. Continue to cook until jam coats the back of a cold spoon. Place spoon in the freezer and
1/2 cup maple syrup
allow to get cold when ready to test remove spoon and coat with jam. If the jam begins to coat or stick to the back of the spoon the jam is done. I cooked my jam for around 30 min-
utes. I wanted to make it extra thick for the strawberry newtons! 4. Fill two jelly jars with the jam and allow to cool. While you are waiting for the jam to cool you can move onto the newton dough.
Ne wto n s 2 1/2 cup quinoa flour
1. Cream together the brown sugar and margarine. Add the coconut cream and continue
3 oz. vegan margarine, at room
to mix until fluffy. Add the corn starch mixture and stir until incorporated.
tempature 1/2 cup packed brown sugar 2 tbsp coconut cream/canned full-fat coconut milk 4 tbsp corn starch whisked with 2 tbsp water 4 tbsp green tea matcha powder 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp cinnamon 1/2 tsp salt
2. Whisk all dry ingredients in a medium bowl. Add wet ingredients to the dry ingredients and mix until a soft dough starts to form. Turn the dough out onto counter top to create a round dough ball. Wrap with plastic wrap and place in refrigerator for at least 2 hours. It can be held in the refrigerator for 24 hours if need be. 3. Preheat the oven to 350째F. 4. Place the chilled dough out on a floured surface. Roll out to about a 1/4 inch thick dough (you can make yours thinner if you prefer, but remember the thinner the dough the more delicate it is going to be.) 5. Cut the dough into two equal halves. Place the jam down the center of the dough. Try to spread the jam evenly, leaving enough dough to wrap the jam. Now, grab one side of
the dough and wrap it over the jam, trying to keep it even. Take the other side of the dough and wrap the jam overlapping the dough and fold the ends up. 6. Transfer the newton log to a baking sheet carefully. I like to put my seams face down on the tray so that I know no jam is going to leak out during baking. 7. Place in the oven for 25 minutes. Remove from oven and let sit to cool at least 2 hours. You may cut your Strawberry newtons into the desired shape you want. Serve.
CHICKPEA MAGAZINE summer 2014
61