#p - Filed under 'cookies'

Michael L. Love: Flavonoid blast fudge recipe

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Work on the fudge recipe continues. Although I have been very busy with other things, I could not resist sharing my latest recipe idea. Last weekend when I was causing my Memorial Day ruckus and getting my Twitter account temporarily suspended, I was enjoying elderberry fudge.

As some of you probably know, elderberry is the queen of the berries with respect to flavonoid content, and Vitacost offers some fine elderberry extracts in order to maximize the flavonoid content. With elderberry combined with cocoa, this fudge is a literal flavonoid blast!

I must apologize that this recipe is still experimental, and I am having a hard time getting exact portion measurements, so you might have to adjust the ratio of elderberry extract to cocoa powder in order to get the desired consistency. It should also be noted that this preparation is likely easily adapted as healthful and delicious cocoa/berry spread and syrup. In fact, this preparation is so beneficial and tasty that I thought it imperative to share the recipe, even though it is still somewhat unfinished.

The key idea was to substitute elderberry extract for the agave nectar from the previous fudge recipe. Unlike the agave nectar, elderberry extract has concentrated astringent solutes, so that it is necessary to add quite abit more extract than agave nectar in order to match the moisture content. In my judgement this also made the fudge much more sticky, and so I have adjusted the recipe and preparation in order to address this problem and reduce the preparation time.

Before proceeding with the recipe, it should also be noted that the elderberry extract is far more expensive than agave nectar, so it is likely that this recipe is more for special occasions. Here is the recipe for two portions.

2 heaping tablespoons cocoa powder
4 tablespoons elderberry extract
1/2 teaspoon low lignan flax or olive oil

Mix ingredients and/or knead until the desired consistency is obtained. It may be necessary to add more cocoa or extract in order to obtain the desired result. If you scale up, use a food processor and save yourself much work. You might obtain soft granules that look a little like coffee grounds, which works pretty well. Press the fudge into suitable containers and cut into squares.

If you are using highly concentrated extract, then it might be necessary to sweeten with a teaspoon of agave nectar. Substitution of other fruit concentrates, such as cranberry, pomegranate, blueberry, or cherry will likely work as well, although the flavonoid content will be somewhat lower. The oil reduces the stickiness and makes the fudge easier to handle, but it also likely improves the absorption of the flavonoids vastly. In my subjective experience, this recipe is comparable to parsley in terms of the flavonoid impact. Please enjoy this delicious fudge, and the intended health benefits as well! Write in and let me know what you think of it.

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Regards,
proclus
http://www.gnu-darwin.org

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