Falk Salt 12/13/18 Falk Salt 12/13/18

Spicy Avocado Baked Eggs

Ingredients

Directions

Preheat the oven to 425 degrees.
Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
Pull leaves from the stems of cilantro and chop.
Remove from oven, then season with pepper, and garnish with sriracha, cilantro, and the crumble Natural Falksalt Flakes on top to finish! Eat & Enjoy!

Falk Salt 12/12/18 Falk Salt 12/12/18

Swedish Sticky Chocolate Cake

Ingredients

Directions

Melt the butter and leave to cool slightly
Whisk the egg and sugar together until the mixture is light, fluffy and pale
Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
Fold in the melted butter until you are left with a smooth chocolate mixture
Pour into a lined cake tin. This recipe fits a normal 8in tin. The cake will not rise, but it will puff up slightly during baking
Bake at 350 degrees for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect sticky cake is very soft in the middle, but not runny once it has cooled – but almost runny
If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.
Once cooled, top with sliced strawberries, mint sprigs, whipped cream, and a sprinkling of Natural or Lime Falksalt.

Falk Salt 12/12/18 Falk Salt 12/12/18

Ingredients

½ cup uncooked tri-color quinoa
¾ cup minced red onion (about ½ of a medium red onion)
3 cloves garlic, minced
1 large lemon, juiced
2 tablespoons olive oil
¾ teaspoon Natural Falksalt
¾ teaspoon coarse ground black pepper
1 13.4-ounce carton of Jack’s Quality organic garbanzo beans, drained and rinsed
1 13.4-ounce carton of Jack’s Quality organic black beans, drained and rinsed
1 cup shelled edamame (If using frozen edamame, run it under warm water for 20 seconds to thaw.)
¼ cup packed Italian parsley leaves, finely chopped
3 scallions, finely chopped

Directions

Place the quinoa and ¾ cup water in a small saucepan. Bring to a boil, lower to a simmer, cover and cook for 15 minutes. Let the quinoa rest, covered, for 5 minutes. Fluff with a fork.
While your quinoa is cooking, combine the minced red onion, garlic, lemon juice, olive oil, salt and pepper. Let stand for 10 minutes, until the onions have softened slightly.
Drain and rinse your beans. When it comes to the garbanzo beans, I like to remove their skins because I’m obsessive like that. To do this, place the drained garbanzo beans between two sheets of paper towel and rub lightly. This will loosen the skins, which you can then pick off and discard. (Yes, this is optional, but it’s not that hard, so you should probably just do it.)
Place the beans in a large mixing bowl with the cooked quinoa, parsley and scallions. Add the red onion mixture and mix to combine. Taste and season with extra salt if necessary.
Cover and refrigerate your quinoa bean salad for at least half an hour to let the flavors mingle. Serve cold or at room temperature.