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Recipes of the Quarter


From Kenya's Maasai Mara, Elephant Pepper Camp's Senior Chef, John-Mark Taki shares his recipe for Seed Crackers. "It's one our most requested recipes! It is so simple but so healthy and can be used in a variety of ways. We serve it on our cheese board, and it is vegan and gluten friendly, which makes it very useful to have on hand."

Elephant Pepper Camp's Seeded Cracker

•           1 cup Sunflower seeds

•           1 cup Sesame seeds

•           ½ cup Pumpkin seeds

•           ½ tsp Paprika powder

•           1 ½ cup hot water

•           1 tsp salt

•           2 tablespoons Psyllium husk

Mix ingredients together and let sit for 5 minutes, so the Psyllium husk can work its magic. Then spread the dough out thinly on a baking tray lined with either a silicone mat or baking paper. Bake at 325 degrees until golden brown and crispy.


Miavana Rum + Vanilla Chocolate Truffles

Enjoy these delicious truffles from an island paradise in Madagascar!


1 cup semi-sweet chocolate chips

1/2 cup good quality dark rum

3 tablespoons light corn syrup

2 teaspoons vanilla extract

1 cup powdered sugar

1 box vanilla wafers, crushed into small crumbs

1 cup pecans, finely chopped

1 handful of coconut shavings




Melt the chocolate slowly in a glass bowl over simmering water, stirring occasionally

Pour the corn syrup, rum and vanilla extract into the chocolate and stir to combine.

Slowly add the powdered sugar, stirring until all the sugar is combined with the chocolate sauce. Add the crushed vanilla wafers and the chopped pecans and stir.

Using a 1 1/2 tablespoon scooper (a little smaller than a golf ball), or your hands to make balls and roll into the coconut shavings.

Repeat with the remaining chocolate mixture until you have about 30 rum balls.

Chill for at least an hour before serving.

For more culinary inspiration visit Culinary Safari Issue1 from Great Plains Conservation

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