Apple Muffins

Preheat convection oven to 390*F or conventional oven to 415*F.
(At low elevation preheat to 375*F convection or 400*F conventional and no need to lower the temp after 5 minutes.)

Stir together in large bowl: 
2 c                spelt flour, stir before measuring
1 3/4 tsp       baking powder (2 tsp at low elevation)
1/2 tsp          Real salt (sea salt)
1 1/2 Tbsp   powdered milk, non-instant (if using "real" milk below, delete this)
1/2 tsp          cinnamon
1-2 pinches  ground cardamom
Make a well in the middle and set aside.

In order, measure into a 2 c glass measure and mix together:
1/2 c             hot tap water (or milk or almond milk instead, deleting powdered milk above)
1/4 c             coconut oil (add straight into 2 cup measure, break it up to help it melt)
1/2 c             honey
1 c                grated apple, unpeeled (measure by liquid displacement straight into measuring cup)
1                   large egg

Add liquids to the well made in dry ingredients. Stir to moisten. Batter should be lumpy.
Fill paper lined or greased muffin tins. 

Bake 5 min.

Lower temperature 15*F to 375*F convection/400*F conventional.

Bake 15-20 minutes more or until desired doneness.

Makes 12 muffins.

Christina's Green Chile Mac and Cheese

Ingredients

• 2 cups organic healthy grain (spelt, einkorn, etc) elbow macaroni
• Salt
• 2 cups of whole milk
• 3 Tbsp unsalted butter (salted works fine)
• 3 Tbsp spelt or other flour
• 1/4 pound (1 cup, packed) finely shredded jack cheese
• 1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
• 1 cup organic corn kernels (if frozen, defrost before using)(works fine without corn)
• 1 1/4 cups chopped roasted, seeded green chiles (or three 4 ounce cans diced roasted green chiles)*
• 1 Tbsp organic lime juice
• 1 teaspoon sea salt (Real Salt)
• 1/4 to 1/3 cup spelt or other breadcrumbs

*If you are roasting your own chiles (highly recommended), start with about 5-6 large green chiles—Hatch, Anaheim, poblano, or a mixture—and char them over a gas stove, under a broiler (roast until one side has blackened, then flip to blacken the other side), or on a grill. Place in a covered bowl to steam, then peel off the charred skin. Remove and discard the seeds and stems. 

1. Cook the macaroni very al dente: Boil a large pot of salted water, a tablespoon of salt for every 2 quarts of water. Add pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions. (The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven.)
2. Drain pasta in a colander and run cold water over it to stop the cooking.
3. Preheat the oven to 400°F.
4. Make a roux with butter and flour: In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don't want the roux to brown.
5. Slowly whisk in milk: Add the milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.
6. Stir in the cheeses a third at a time, stirring to incorporate after each addition.
7. Stir in pasta, chiles, corn, lime juice, salt: Add the macaroni, chiles, corn and lime juice and stir until well combined. Taste for salt, add a teaspoon, less or more, if needed.
8. Top with breadcrumbs and bake: Top the mac and cheese with breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned.
9. Remove from oven and let cool for 10 minutes before serving.

Christina's Mint Chocolate Chip Ice Cream

1 1/2 C milk (2% or whole milk)

1 1/2 C whipping cream

pinch of salt

1 C well-washed, packed fresh mint (you can leave the stems on)

1/2 heaping C sugar (try honey)

4 egg yolks

3-4 ounces dark chocolate chips (look for thin chunks)

1. Combine milk, 1 C. whipping cream, salt, and fresh mint in a medium saucepan.
2. Scald milk mixture (heat until bubbles appear around the edges) and then remove from heat. Allow to stand 20 minutes.
3. Combine egg yolks and remaining 1/2 C. cream in a small mixing bowl. Mix with sugar. Set aside.
4. When milk/mint mixture has stood for 20 minutes, slowly whisk about 1/2 of the mixture into the egg mixture and then combine completely.
5. Return pan and remaining milk mixture to the stove on low heat and slowly whisk egg mixture into the pan. Stirring constantly over low heat, heat until the mixture reaches 160 degrees.
6. Remove from heat. Strain through a fine-mesh strainer to a bowl, cover with plastic wrap, and chill completely.
7. When custard is very cold, freeze according to manufacturer's instructions. When the ice cream is almost done, add chocolate chips and allow them to mix into the ice cream completely.
8. Transfer to a freezer-safe container and freeze for an additional 2-3 hours.