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Scott Brown
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Always great info to have on hand!
How to correctly calibrate your iMac or MacBookPro:
http://buff.ly/1NwdMUz
Thank you Daniel Schweinert for sharing with us!
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Archaeologists who discovered the ‘end-date’ of the Maya calendar in 2012, have now discovered a Maya stela depicting the rise to power of a king in the little understood Pre-Classical period. The stela was unearthed at El Achiotal in Western Petén, Guatemala. The team has been investigating this site, along with another at La Corona, since 2010. Both sites were previously damaged by looters. 
#mayan   #guatemala   #archaeology  
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This is going to be fun!
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SALTED CARAMEL SHORTBREAD ICE CREAM SANDWICHES

Ingredients:
For the ice cream:
1 1/2 cups raw cashews (soaked overnight in the refrigerator)
-1 can FULL FAT coconut milk
-3 tablespoons melted ghee (use coconut oil for vegans)
-1/2 cup pure maple syrup
-1 teaspoon pure vanilla extract
-1 teaspoon sea salt

For the cookies:
-1 1/4 cups blanched almond flour
-1/4 teaspoon sea salt
-1/4 teaspoon baking soda
-1/2 cup walnuts, toasted and chopped
-5 tablespoons raw honey
-1/2 cup palm shortening, melted
-1/2 tablespoon vanilla extract

Instructions:
The night before you are going to make the ice cream, make sure you put your ice cream bowl in the freezer to chill. I recommend having it in there for at least 36 hours if at all possible.

Drain the soaked cashews and rinse them well.

Add cashews, coconut milk, ghee, maple syrup, vanilla and sea salt to a high speed blender and blend until everything is well combined nice and creamy! Make sure you blend it for at least 30 seconds.

Place the mixture in the freezer for 1-2 hours before adding it to the ice cream bowl for best results.

Add mixture to ice cream maker and churn according to the manufacturer’s instructions this only took my particular ice cream maker 25 minutes, but keep an eye on it.

Add sea salt if you want it a little bit saltier! Move the ice cream to the freezer, and on to the cookies.

Preheat the oven to 350 degrees Fahrenheit.

In a large bowl combine the almond flour, sea salt, baking soda and walnuts.
In a small bowl, mix together the honey, palm shortening and vanilla extract.

Mix wet ingredients into the dry ones.
Place the cookie dough in the center of a large piece of parchment paper and mold into a large log approximately 2½ inches in diameter.

Place the log in freezer for about an hour, until firm. Unwrap the dough and cut it into disks, approximately 1/4" thick.

Place slices on a parchment lined baking sheet.

Bake at 350° until lightly golden, 7-10 minutes. They will not turn darker, but they will firm up. Take out after 10 minutes and let them cool.

Now, scoop the ice cream onto the shortbread cookies and make sandwiches.

NOTES
If you are going to eat the ice cream straight out of the bowl, you should top it off with some homemade caramel sauce.

Add/Follow me for more nutritional yummy recipes, if you like😘
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