Silky Chocolate Pie 2 cups raw cashews, soaked 1 can coconut milk (13-1/2 ounces) 1/2 teaspoon salt 6 Tablespoons cocoa powder (I usedRapunzel Cocoa Powder from Tropical Traditions) 2 teaspoons vanilla 1/2 cup raw honey (I usedTropical Traditions Certified Organic Raw Honey) 1/2 cup coconut oil,expeller pressed(you may use regular coconut oil if you wish) 3 ounces Baker’s chocolate Cacao nibs, optional (garnish) 1 Chocolate Pie Crust (recipe below)

1. Soak the cashews in filtered water 4-6 hours. Drain.2. Melt Baker’s chocolate and coconut oil over a double boiler until melted. Allow to cool to room

temperature.3. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. 

Depending on thepower of your blenderyou may need to do 2-3 batches. Blend until completely smooth.

4. While blender is running and mixture is swirling, drizzle the melted Baker’s chocolate and coconut oil in and blend until thoroughly mixed. The mixture will become even smoother with the addition of the coconut oil and Baker’s chocolate.

5. Pour into prepared chocolate pie shell.6. Refrigerate several hours until firm. Overnight is best, if possible.7. This pie freezes well and is even good frozen solid.

Serves 16For what it’s worth, I use anOster Beehive blenderwhich I bought from Costco for under $60.   The model I bought is no longer available, but this one from Amazon is the same in power – 600 watts – and has the all metal drive.  I would like to have a Vitamix one day, but for now this blender is working very well for me.

Chocolate Pie Crust

For 9-1/2″ Pie Pan

1-1/2 cups blanched almond flour 3 Tablespoons cocoa powder 1/4 teaspoon salt 1/4 cup coconut oil, solid 2 Tablespoons honey ice water

1. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.2. Whip solid coconut oil and honey together.3. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks

crumbly.4. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly

moistened.  The mixture should look crumbly.5.  Take about 1/2 of the mixture and pat into the bottom of the pie shell.6. Drop handfuls along the edges and press up into the sides.

This post was shared atFat Tuesday.

*If you have never ordered from Tropical Traditions before and order by clicking on any of myTropical Traditions links, you will receive Tropical Traditions bookVirgin Coconut Oil, How It Has ChangedPeople’s Lives and How it Can Change Yours! and I will receive a discount coupon for referring you. Thank you for thinking of me!PrintSilky Chocolate Pie

Author: Starlene D. StewartRecipe type: DessertCuisine: Grain Free, Dairy Free, GAPS LegalServes: 16 

This pie is silky and smooth with a rich deep chocolate flavor.

Ingredients 2 cups raw cashews, soaked

1 can coconut milk (13-1/2 ounces) ½ teaspoon salt 6 Tablespoons cocoa powder 2 teaspoons vanilla ½ cup honey ½ cup coconut oil, expeller pressed 3 ounces Baker’s chocolate Cacao nibs, optional (as garnish) 9-1/2″ Chocolate Pie Crust Ingredients 1-1/2 cups blanched almond flour 3 Tablespoons cocoa powder ¼ teaspoon salt ¼ cup coconut oil, solid 2 Tablespoons honey ice water

Instructions1. Soak the cashews in filtered water 4-6 hours. Drain.2. Melt Baker’s chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.3. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. Depending on the power

of your blender you may need to do 2-3 batches. Blend until completely smooth.4. While blender is running and mixture is swirling, drizzle the melted Baker’s chocolate and coconut oil in and

blend until thoroughly mixed.5. Pour into prepared chocolate pie shell.6. Refrigerate several hours until firm. Overnight is best, if possible.7. This pie freezes well and is even good frozen solid.8. Pie Crust Instructions:9. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.10. Whip solid coconut oil and honey together.11. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.12. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The

mixture should look crumbly.13. Take about ½ of the mixture and pat into the bottom of the pie shell.14. Drop handfuls along the edges and press up into the sides.

You can read the original post here: http://gapsdietjourney.com/2013/02/silky-chocolate-pie/

Almond Coconut Chocolate Recipephoto by recipe author

Servings: 6-12 Preparation Time: 5-10 minutes

2/3 cups coconut oil 1 cup organic cocoa powder 1 tablespoon organic whole sugar 2 teaspoons vanilla 1/2 cup organic coconut flakes 1/2 cup almonds

Melt coconut oil over low heat. Transfer coconut oil to medium mixing bowl. Add cocoa powder, whole sugar, and vanilla and mix until well blended. Stir in coconut flakes and almonds.

Pour onto wax paper and put in freezer to harden. Cut, serve and enjoy!

Recipe submitted by Lisa, Geneva, IL

Whole Food No Bake Cookies (Sugar/Dairy/Gluten Free)

Version 1 - very sweet, less chewy*This is GAPS-legal using honey2/3 cup maple syrup (or honey)

1/4 cup coconut oil5 tablespoons cocoa powder

1/2 cup sun butter (or peanut butter)1 teaspoon vanilla

1 cup shredded or flaked coconut

Over medium heat, combine maple syrup, coconut oil, and cocoa powder. Bring to a boil, stirring constantly, and turn down heat to a simmer. Stir constantly for 3 minutes and

remove from heat. Stir in sun butter, vanilla, and coconut. Place by tablespoonfuls onto waxed or parchment paper and set in the refrigerator to set up (about 30 minutes).

Version 2 - slightly less sweet, more chewy(pictured above)1/2 cup honey

1/4 cup coconut oil4 tablespoons cocoa powder

1/2 cup peanut butter1 teaspoon vanilla

1/3 cup + 1 tablespoon shredded coconut1/3 cup + 1 tablespoon pre-soaked and cooked white quinoa

Over medium heat, combine honey, coconut oil, and cocoa powder. Bring to a boil, stirring constantly, and turn down heat to a simmer. Stir constantly for 3 minutes and

remove from heat. Stir in peanut butter, vanilla, coconut, and quinoa. Place by tablespoonfuls onto waxed or parchment paper and set in the refrigerator to set up

(about 30 minutes). 

Makes 18-20 cookies.

*To soak and cook quinoa: In a small bowl, combine 1 cup of white quinoa and 1 cup filtered water. Add 1 tablespoon fresh lemon juice, stir, cover and let sit for up to 8-24 hours on the counter. When done soaking, pour into a pot and add 1 cup of water. Bring the mixture to a boil, then reduce to a

simmer. Simmer, covered, until water is absorbed (about 12-15 minutes). Fluff with a fork then serve how desired. Soaking makes the quinoa more easily digested. Save time by cooking up a large batch

and storing it in your fridge for several days, pulling out when needed.

Paleo Carrot Cake Pancakes

 

Ingredients 1 cup carrots, shredded

3 eggs

½ cup almond meal

½ cup canned coconut milk-full fat-duh.

¼ cup walnuts, chopped

2 tablespoon coconut oil

2 tablespoon coconut flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

lots of: cinnamon, ginger, nutmeg

handful of raisins

1 tablespoon coconut butter per 3 pancakes

lots of maple syrup, obviously!

Instructions1. Mix all dry ingredients together in a large bowl: almond meal, coconut flour, baking soda and powder, and spice

together.2. Add wet ingredients to dry ingredients: carrots, eggs, coconut milk, coconut oil, and raisins. Mix thoroughly.3. Heat a large skillet up under medium-high heat and use coconut oil to grease the surface. I used a coconut oil

spray that isn’t totally paleo but it’s easy and I like easy. So suck it.4. Pour batter into small pancakes onto hot griddle. Cook on both sides for 3 or so minutes.5. Top pancakes off with coconut butter and maple syrup. Then eat them. I would honestly pair the pancakes with a

breakfast sausage. Meals without meat are stupid.

Primal Fudge

Adapted from this recipe, pictured above.

1/2 cup coconut oil1/2 cup high quality cocoa powder1/2 cup smooth almond butter1/4 cup raw honey or maple syrup1/2 teaspoon vanilla

Melt coconut oil.  Blend all ingredients together in a food processor or blender.  Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full.  Makes 10.   Chill for 30 minutes or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator.  Mmm-mm!

1-14-12I'm finally adding my own photos to this primal fudge post... I know, I know I should take down the pic that is not originally mine, but I am hesitant to because it has been linked on Pinterest and I don't want to screw people's pins up.  I linked and credited the source, so it was free publicity for someone, right????  Here it is in all it's tad-bit frosty glory from the freezer... YUM!

Paleo Mint Chocolate Almond Butter FudgePrint

Prep time: 15 minsCook time: 3 hoursTotal time: 3 hours 15 minsIngredientso ⅓ cup Coconut Oilo ⅔ cup Almond Buttero ½ cup Honeyo ½ cup sifted Cocoa Powdero 1½ tsp Peppermint ExtractInstructions1. In a bowl add Almond Butter, Coconut Oil and Honey. Stir together until creamy2. Add sifted Cocoa Powder and stir in until mixed well3. Add peppermint extract and stir in4. Spread fudge mixture into pan or Silicone Mold5. Place pan/mold into freezer and freeze for 3 hours6. Cut into squares and enjoy7. This needs to stay frozen or refrigerated, if kept frozen the squares will stay separated, if refrigerated it

would be best to separate with parchment paper

Mint Chocolate Patties: makes twelve or so

1/3 cup dried coconut chunks/shreds1/3 cup cashews1/4 cup melted coconut oil2-3 Tb honey/maple syrup/agave1 tsp peppermint oilPinch of salt

1/4 cup melted coconut oil1/3 cup cacao powder4-5 Tb honey/maple syrup/agavePinch of salt1/4 tsp cinnamon and cayenne (makes it sooo much better)

Blend all ingredients from the first list together until smooth. Pat into flattened balls (patties) with your hands and set them in the freezer for maybe 30 minutes.Next, process all the ingredients from the second list together until smooth - raw chocolate! Frick, so good.Finally, dip each pattie in the chocolate sauce and watch them harden almost immediately. Eat 'em up!

Homemade Twix Bars

(makes 12 bars)

1/2 cup white rice flour or buckwheat flour or sorghum flour 1/2 cup arrowroot or tapioca 2 tbsp evaporated cane juice or regular sugar or coconut sugar 3 tbsp sunflower seed butter (or another nut or seed butter) 2 tbsp virgin coconut oil 1 tbsp freshly ground flax mixed with 2 tbsp water (Allow to sit for 5 minutes before using.) 1 tbsp pure vanilla extract

Caramel:

100g pitted dates (approximately 6 dates) 3 tablespoons sunflower seed butter (or another nut butter of choice) 1 tsp water pinch salt

Chocolate Coating:

3/4 cup chocolate chipsPreheat oven to 350F and line a cookie sheet with parchment paper. Set aside. Begin by preparing shortbread. Add first three ingredients to a medium-sized bowl. Whisk to combine. Then add sunflower seed butter, coconut oil, flax mixture and extract. Mix with a hand mixer or stand mixer until fully combined. The dough should stick together well.

Shape dough into twelve 3-inch cookies. To do this, scoop out about 1 1/2 tablespoons at a time into your hand and roll into a ball. Slowly shape into a long tube by rolling back and forth between the palm of your hands until it’s about 3-inches long. Set down on prepared cookie sheet and flatten with fingers. You can make the cookie even straighter by using the side of a knife to press up against the edges. Place cookies in the preheated oven for 10-15 minutes until tops are slightly cracked and sides are golden. Set aside to cool. Meanwhile, place caramel ingredients in the bowl of your food processor. Process until smooth. If the mixture will not get smooth, just add a touch more water.

Once cookies are cooled, top with caramel and place on a second cookie sheet that’s lined with parchment paper. To do so, roll caramel like you did the cookies; into 3-inch tubes, and place over top of cookies. Place in the freezer and allow to set for at least 10 minutes. This will make the cookies easier to dip in the chocolate. Melt chocolate chips by dropping into a metal bowl and place over top of a sauce pan filled with water. Bring water to a boil and stir chips until melted. Remove from heat.

Remove the cookie sheet from the freezer and; one by one, coat the bars in chocolate. To do this, drop the bar into the chocolate and coat it with your fingers. Remove access with your fingers and place back on the parchment. Repeat with remaining cookies. Place back in the freezer and allow to set for 15 minutes.

Coconut Salted Caramel Chocolate Cupcakes 

Save Print Recipe type: Dessert, CupcakesServes: 14-16

Ingredients 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed 4 eggs 1 T vanilla extract 5 T coconut oil, or unsalted butter (softened) ¾ c brown sugar 5 T cocoa powder (I used Hershey’s) 1 t baking powder ½ t baking soda Salted Caramel (see link below) Vanilla Coconut Frosting (see note below)

Instructions1. Line muffin tins with cupcake liners, and preheat your oven to 350°F.2. Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth.3. Add the cocoa powder, baking powder, and baking soda, and blend until combined.4. Divide batter between the muffin cups.5. Bake for 20-25 minutes, or until cake tester comes out clean.6. Cool in pan for a few minutes, then remove and cool completely on a rack.7. Cut a small hole into the top of the cupcake (I used the back of a decorating tip for piping frosting).8. Pour 1-2 t of Salted Caramel into the hole on the top of each cupcake, letting it soak in as you fill it.9. Frost with the Vanilla Coconut Frosting and drizzle with more Salted Caramel.

NotesTo make the Vanilla Coconut Frosting, using an electric mixer on medium to high speed, beat the ¼ c (half a stick) butter and ½ c coconut oil until creamy (you can use more or all butter, if you like, but then you may want to add some coconut extract if you want that coconut flavor). Reduce the speed to low, add 2 c confectioners sugar that has been sifted, and beat until combined. Add 1 t vanilla, increase speed to high, and beat until creamy and fluffy

mocha coconut fudge.

makes one 8×8 pan

12 ounces semisweet chocolate, chopped

12 ounces white baking chocolate, chopped

1 can (15oz) sweetened condensed milk

1 1/2 tablespoons espresso powder (or instant coffee)

1 teaspoon vanilla extract

1 1/2 teaspoons coconut extract

1 tablespoon coconut oil

1/2 cup flaked coconut, toasted

Spray an 8×8 pan with non-stick spray.

Add semisweet chocolate to a double boiler, and melt completely. One melted, add in half of the sweetened condensed milk, the vanilla, the coffee powder and 1/2 tablespoon of coconut oil. Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the pan. Mixture will be thick. Place in the freezer for 30 minutes.

Add white chocolate to a double boiler and melt completely. Add in remaining condensed milk, coconut oil and coconut extract, stirring until combined. Remove fudge from freezer and add white chocolate on top, spreading evenly to coat. Top with toasted coconut, then chill in the refrigerator for 60-90 minutes.

Chocolate Coconut Cream Balls Recipephoto by recipe author

Servings: makes 24-30 Preparation Time: 30 minutes/1-2 hours refrigeration

1/2 cup finely chopped cashews (toast 1/2 of them for deeper flavor) 1/4 cup finely chopped Brazil nuts or almonds 1/2 cup coconut cream concentrate, softened or melted 2 tablespoons raw honey 2 teaspoons almond extract 2 cups finely shredded unsweetened coconut 1/4 teaspoon stevia powder 12 ounces dark chocolate 2 tablespoons virgin coconut oil

Combine nuts, coconut cream, honey, almond extract, coconut, and stevia in a bowl. Refrigerate mixture until firm. Form into 3/4-1 inch balls. Set on a parchment-line tray in the refrigerator.

Melt chocolate and coconut oil in a bowl set over boiling water. Dip balls into the chocolate and set on the tray to dry. Store tightly covered in the refrigerator.

NO-BAKE HEALTHY FUDGE

     by Susan Pridmore

INGREDIENTS 1 cup peanut butter (or your favorite nut butter) 1 cup coconut oil 1/2 cup unsweetened chocolate powder 3 tablespoons coconut nectar (agave or honey also work great) 3 teaspoons vanilla extract Sea salt to sprinkle on top

INSTRUCTIONS

Mix together all of the ingredients except the sea salt in a medium bowl until completely smooth. A couple of times I’ve needed to warm the mixture up just a bit to get the coconut oil to be smoothly incorporated. If you find you need to do this, create a bain marie by heating a pot of water to a simmer. Reduce the heat. Place the mixture into a metal mixing bowl and place the bowl over the hot water. Gently stir occasionally until it’s completely melted.

Line a baking pan with parchment paper, folding it into the corners. Scrape the batter into the pan and smooth with a spatula.

Cover with plastic wrap and place in the refrigerator for 2 hours or until completely hardened. Cut into squares, and sprinkle with sea salt before serving.

Dark Chocolate Almond Butter Cups 

Printprep time

10 minscook time

50 minstotal time

1 hour author: Queen of Quinoarecipe type: Dessertserves: 18 mini cups

Ingredients 6 ounces unsweetened dark chocolate (or chocolate of your choice)* 4 tablespoons honey 3 tablespoons coconut oil 1½ teaspoon stevia ⅔ cup almond butter (or nut butter of your choice) Coarse sea salt (optional, but worth it)

Instructions1. Line a mini-muffin pan with mini cupcake liners, and place the almond butter in the refrigerator.2. Melt the chocolate over a double boiler, adding the coconut oil, honey and stevia once it has become a

liquid. Adjust your sweeteners to taste.3. Spoon about 1 teaspoon of the melted chocolate into the cupcake liners, using the back of the spoon to push

it up the sides of the liners slightly.4. Place muffin tin in the freezer for 20 minutes.5. Remove the tin from the freezer and scoop about ½ teaspoon of chilled almond butter into the bottom of

each chocolate cup.6. Place back in the freezer for another 10 minutes.7. Once chilled, top each of the almond butter cups with the remaining chocolate and sprinkle with salt.8. Place the cupcake tin back in the freezer for 20 minutes.9. Store the almond butter cups in the freezer, removing 5 minutes prior to serving.10. Enjoy!

Notesgluten-free | dairy-free | refined sugar-free | nut free | soy-free *If you choose to use semi-sweet or milk chocolate, do not add the sweeteners.

Gluten-Free Oatmeal Goji Berry Cookies

Author: Amanda MaguireRecipe type: DessertPrep time:  10 minsCook time:  10 minsTotal time:  20 minsServes: about 2 dozen cookies 

Ingredients

1 C. Gluten-Free All-Purpose Flour 1 C. Gluten-Free Rolled Oats 1½ Tsp. Baking Soda ¼ Tsp. Xanthan Gum ⅛ Tsp. Fine Sea Salt ½ Tsp. Cinnamon ⅓ C. Coconut Oil (Solid, Not Melted) ⅓ C. Unsweetened Applesauce ¼ C. Coconut Sugar 2 Tbs. Maple Syrup 1 Tsp. Vanilla ½ C. Goji Berries

Instructions1. Pre-heat the oven to 350 degrees F.2. Using a stand or hand mixer, cream together the coconut oil, coconut sugar, and maple syrup until light and

fluffy.3. Add the applesauce and vanilla and mix to combine.4. Sift in the gluten-free flour, baking soda, xanthan gum, salt, and cinnamon. Add the rolled oats and mix until well-

incorporated.5. Fold in the goji berries.6. Scoop dough onto a lined or greased cookie sheet, 2 inches apart, using a heaping tablespoon or cookie dough

scoop. Lightly flatten the dough with a spatula before baking. If the dough sticks, dip the spatula in a little water between flattening cookies.

7. Bake for 10 minutes, or until golden brown on the bottom.8. Allow to cool before serving.

NotesFeel free to sub in whole wheat pastry or spelt flour in place of the gluten-free flour if you like. Just be sure to omit the xanthan gum. Goji berries can be replaced with whatever dried fruit you have on hand. Raisins or cherries would also be great. I haven’t personally tried this, but I think these would probably be really good with pumpkin puree instead of applesauce for a more seasonal flavor. The texture is a little soft at room temperature, but these cookies will firm up in the fridge. I prefer them best when they’re cold.

Chocolate Peppermint and Coconut Citrus FudgeNew here? Subscribe to my RSS feed. Then check out Natural Cocktails to see what kind of fun we are having around here. Welcome!

The holidays are my favorite time of year, full of excitement, friends and family, food, andentertaining.  But it is also the time of year when we need to give our immune systems some support, not bombarding them with foods that are difficult to digest.  So instead of making fudge with conventional ingredients like marshmallow fluff and white sugar, make these healthier versions.  Your body will thank you.These fudges are perfect for increasing your intake of heart-healthy coconut oil.  Coconut oil contains lauric acid and other fatty acids that are very good for you.  I try to eat 4 tablespoons of coconut oil every day.  But aside from the practical benefit, these are beautiful and nourishing during the time of year when we usually eat a lot of refined sugar and flour during the holidays.  If you make these for a holiday party, or even to simply have around at home for a sweet snack, you will find that you are able to curb the need for white sugar and white flour.

I really love it when I find a dessert recipe that is not only GAPS-legal but actually and truly very, very delicious.  I mean really delicious, as in: you-don’t-have-to-have-real-food-tastebuds-to-appreciate-this delicious.  And it is a really special day when I have not one, but two, recipes to share that are up to this standard.  I have read coconut butter fudge recipes before, and I find these combinations below to be the most approachable and satisfying.  Adding the shredded coconut to these makes them extra special.  They have a lovely texture and flavor.

Chocolate Peppermint Coconut Fudgemakes one 9X9 pan

1/2 cup coconut butter (aka coconut spread) (buy coconut butter here)1/2 cup expeller-pressed coconut oil* (buy coconut oil here)1/2 cup cocoa powder (buy cocoa powder here)1/4 cup thick, raw honey (buy set honey here)2 teaspoons peppermint extract (buy peppermint extract here)1 teaspoon vanilla extract (buy good vanilla extract here)1 cup unsweetened, shredded coconut (buy shredded coconut here)

1. In a food processor, combine coconut butter, coconut oil, cocoa powder, honey, peppermint, and vanilla until very well-combined.  Add shredded coconut and pulse until combined.

2. Spread mixture into a square glass pan**, smoothing the top evenly.  Refrigerate for 30 minutes.  Remove the pan, and cut into squares (if it’s too stiff, then let sit 10 minutes at room temperature and try again).  Using a small spatula, loosen the individual squares.  Store in the refrigerator in a container.  To serve, remove from the fridge and let the chill come off for about 20 minutes.

*Expeller-pressed coconut oil is neutral-tasting, as opposed to virgin coconut oil that tastes like coconut.  I prefer less coconut taste, but if you love coconut, go for the virgin coconut oil.  They are both extremely good for you! (buy all kinds of coconut oil here)

**You can also line your pan with parchment paper and then lift the entire square of chilled fudge onto a cutting board to cut into squares.  I prefer not to waste the parchment, but this method is very effective!

Coconut Citrus Fudgemakes one 9X9 pan

1 cup coconut butter (aka coconut spread) (buy coconut butter here)1 cup coconut oil (buy coconut oil here)1/2 cup thick, raw honey* (buy set honey here)1 tablespoon citrus zest (lemon, orange, grapefruit, lime)** (buy a microplace here)2 tablespoons citrus juice (lemon, orange, grapefruit, lime)**1 cup unsweetened, shredded coconut (buy shredded coconut here)

1. In a food processor, combine coconut butter, coconut oil, honey, zest, and juice. Process until very well-combined.  Add shredded coconut and pulse until combined.

2. Spread mixture into a square glass pan***, smoothing the top evenly.  Refrigerate for 30 minutes.  Remove the pan, and cut into squares.  Using a small spatula, loosen the individual squares.  Store in the refrigerator.  To serve, remove from the fridge and let the chill come off for about 20 minutes.

*Use more honey for lemon, lime, and grapefruit.  Use less honey for orange, since it’s naturally sweeter)

**It’s very fun to make two batches of this fudge, and use zest from two different fruits.  I like doing one lemon and one lime; the flecks of color from the zest is gorgeous.

***You can also line your pan with parchment paper and then lift the entire square of chilled fudge onto a cutting board to cut into squares.  I prefer not to waste the parchment, but this method is very effective!