Flourless Chocolate Cake with Flower of the Ocean®

Flourless Chocolate Cake with Flower of the Ocean®

Ingredients:

Cake
1/2 cup ghee or butter, softened
1/2 cup raw honey
1 cup raw cacao powder
4 eggs
1/2 teaspoon Tahitian Gold vanilla paste
1 large pinch Flower of the Ocean®
Ganache
3/4 cups semisweet chocolate chips
1/2 cup heavy cream
1/4 cup raw sugar (optional)

Mini Flourless Chocolate Cake with Flower of the Ocean® Ganache

Yield: 6 small cakes Time: 45-50 minutes


Instructions for Ganache:

Heat cream in a small saucepan and pour over all other ingredients. Mix until smooth, and then set aside.

Prep Instructions:

Preheat oven to 325 degrees F. Use 2 T of softened butter to grease 6 (1/2 cup) ramekins. Sprinkle 1 teaspoon raw sugar into each ramekin and shake to coat bottom and sides of each evenly. Place the ramekins in a large baking dish and set aside. Bring a medium saucepan of water to a simmer.

Instructions for Cake:

Combine the cacao, ghee, and honey in a metal bowl, set over simmering water or in the top of a double boiler. Melt the ingredients together and stir to combine until smooth, about 5 minutes, set aside.

Meanwhile combine the eggs, vanilla, and Flower of the Ocean® in a large bowl and beat with an electric mixer until frothy and doubled in volume, for about 5-6 minutes. Fold the eggs into the chocolate mixture in 1/3 portions at time with a rubber spatula to keep the air bubbles from the eggs. Fold in until fully combined.

Pour the batter into the ramekins till half full. Place in preheated oven on the bottom shelf. Bake for 20 minutes or until the edges are starting to set. Allow to cool for a few minutes then, using a butter knife, gently loosen the cakes from the edges of the ramekin. Invert each cake onto a plate and invert the cakes again so the top is upward. Cool to room temperature, then top with Ganache and allow to cool for 5-6 minutes. Sprinkle tops of each cake with Flower of the Ocean® and then allow to set in a cool place. Cover and refrigerate for a few hours or overnight. Or enjoy warm from the oven.

High Iodine Chips

High Iodine Chips
Yeild: 2 dozen
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:
5 Sheets Nori, cut into 2-3 inch squares
2 tablespoons raw honey
1 tablespoon lemon juice
1 teaspoon Celtic Sea Salt
1 pinch cayenne pepper
2 teaspoon sesame seeds
1 teaspoon fresh cracked black pepper

Preheat oven to 350 degrees. Place nori pieces onto a cookie sheet, spread out evenly. In a small mixing bowl mix honey and lemon juice until it is thinner but still sticky. Then add the Celtic Sea Salt, fresh crack pepper, and cayenne pepper. Using a pastry brush, evenly coat just the top side of the nori pieces. Sprinkle the sesame seeds over the nori then bake in the oven for 5-10 minutes on the middle rack. Check them at the 5 minute mark periodically to be sure to not burn them.

These chips are a great way to get a boost of iodine in your diet. Iodine helps to regulate your thyroid which is the wonderful gland that balances your hormones. Balanced hormones helps to manage your weight, helps with your mood stability and many other benefits.

Sea Salt does not have iodine naturally occurring in it, so be sure to supplement your diet with lots of dark colored sea weeds daily. These chips are sweet and spicy and addicting! If you're not a fan of sea weed in general, check out www.celticseasalt.com under supplements you'll find a great iodine supplement made from sea weed. Enjoy!

Pan Baked Spiced Tilapia with Celtic Sea Salt

Pan Baked Spiced Tilapia with Celtic Sea Salt
Serves: 4
Prep time: 5 minutes
Cook time: 8 minutes
Level: easy

4 Fillet of fresh Tilapia (or another light thin white fish)
1 tsp. Celtic Sea Salt
1 tsp. Fresh cracked black pepper
1 pinch cayenne pepper
3 tablespoons ghee, butter, or olive oil
2 lemons cut into wedges

Preheat oven to 350 degrees.
Prep your fish by rinsing it with cool water, then pat dry and lay out the fillets on plate. Mix together the Celtic Sea Salt, black pepper, and cayenne pepper in a small bowl. Rub the spice onto the fish on both sides, then rub some lemon wedges and squeeze the wedges simultaneously to get some juice onto the fish and allow to sit for a few minutes.
In a large skillet pan heat1 tablespoon of either butter, ghee, or olive oil to medium heat. Use the remaining oil and run it directly onto the fish. Once the pan is heated gently place the fillets in the pan with enough room to cook and not be over crowded in the pan so you can flip the fillets when ready. You should hear a nice sizzle sound when the fish hits the pan. Allow each side of the fish to cook for 1 minute each then place the whole pan into the oven for 3-6 minutes depending on the thickness of the fish.
Serve on a platter hot with large lemon wedges. Finish with Flower of the Ocean crystals.

Flower of the Ocean Sea Salt Chocolate Chip Cookies

Flower of the Ocean Sea Salt Chocolate Chip Cookies
Yeilds: 5 dozen
Prep time: 15 minutes
Bake Time: 10 minutes

3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon Flower of the Ocean sea salt
2 cups semisweet chocolate chips

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and Flower of the Ocean sea salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Let cool completely then remove from cookie sheet. Enjoy

Light Citrus Cookies with Flower of the Ocean Sea Salt

Light Citrus Cookies with Flower of the Ocean Sea Salt
Makes: 3 dozen cookies
Prep time: 10 minutes
Cook time: 15 minutes

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 small pinch of cayenne pepper
1 teaspoon Fine ground Celtic Sea Salt
2 cups sugar
2 eggs
1 (15-ounce) container ricotta cheese
1 stick unsalted butter, softenened
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh squeezed lime juice
1 lemon, zested
1 lime, zested
1 teaspoon Flower of the Ocean Sea Salt

Preheat the oven to 375 degrees F.

In a mixing bowl combine the flour, baking powder, cayenne pepper, and Fine ground Celtic Sea Salt. Set aside.

Using an electric mixer beat the butter and sugar until combined and fluffy, for 2 minutes in a medium sized bowl. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon and lime juice, and lemon and lime zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Sprinkle the tops with Flower of the Ocean sea salt. Bake for 15 minutes, until they are no longer shiny and the edges are light golden color. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Welcome to Salt n Zest, home of the granddaughter of Celtic Sea Salt brand!

Hi there,
Thank you for visiting my blog. The Celtic Sea Salt brand was created by my grandfather Jacque deLangre. Today my mother, Selina deLangre is the CEO and I am a Natural Chef and the creator of recipes to demonstrate the many uses of Celtic Sea Salt and Selina Naturally products. I invite you to comment, ask questions and add creations of your own to this blog. For the current fans of Celtic Sea Salt and Selina Naturally products, let me know your favorite applications and benefits for this sea salt. And for all you newcomers, feel free to ask questions and call our toll free 1800TOPSALT for a free sample of your own. www.celticseasalt.com