tag:blogger.com,1999:blog-1540001935489450992024-03-12T16:33:04.973-07:00HappyWithoutMy trip towards my new Grain Free Lifestyle.
I was completely blown away and convinced after reading "Wheat Belly".
My husband, and my parents are now following the new lifestyle changes.
Follow me and see that life is still fabulously delicious after living without.HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-154000193548945099.post-10902279769643296262013-10-27T13:32:00.000-07:002013-10-27T13:32:35.809-07:00No Bake Pumpkin Pie Filling, sugar free, dairy free, gluten free, paleo<span style="font-family: "Trebuchet MS",sans-serif;">So today in Alberta it's snowing cats and dogs. And when I say snowing, I mean the sideways snow that gets into everything. E v e r y t h i n g. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">SO, on that note of course someone is throwing a dinner party tonight and of course I am making the dessert!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Interesting enough they were asking for one of my recipes, and as soon as I mentioned "Well, I could always bring a pie.." They of course humbly accepted the offer and no longer needed my recipe. :)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">On that note, I have had two very delicious sugar pumpkins hanging out in my kitchen for 2 weeks. Pumpkin is no doubt one of the easiest foods to cook. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Now usually I would show you how I baked the pumpkin before turning it into a pie but I will save that tutorial for another time. As it will mean lots of pictures, and I definitely need to bake more pumpkin anyways. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So today I wanted a change of pace. Instead of making a pumpkin pie, I settled on tarts. Why? Because they look pretty, I wanted a change and there is like 10 people going so it's much easier to bring 10 tarts. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I wasn't certain how my pie crust recipe would hold up to a pumpkin pie tart. The only time I have used them as tarts is when I make butter tarts. And they inevitably hold together from all the butter and honey in the filling. But a wet pumpkin pie filling? Not too sure.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Now I L O V E pumpkin pie. It's just barely sweet, spicy and so simple. Oh wait except for the 2 hours of baking time. I loathe the 30min of 425 degrees and the 1 hour of 350 degrees. But among that, I detest the burnt crust around the edge that no matter how many layers upon layers of tinfoil I apply, IT STILL BURNS.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">SO. I was thinking a non bake pumpkin pie filling. Of course you can do the pumpkin custard idea and mix the pumpkin puree with mascarpone cheese and dollop it into tarts. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I didn't want to do that of course, mostly because my husband being lactose intolerant it's not fun to substitute things. Plus I didn't feel like hiking in the snow just to go get some goat cheese.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So of course, my idea was to use Gelatin. That's right, animal hooves are in your pumpkin pie! Better than corn syrup, and refined sugar. Gelatin is natural as long as it is organic. If you are opposed to Gelatin, feel free to use Agar Agar powder (not the flakes).</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">For the "whip cream" topping. Well I usually substitute coconut whip cream and still make the traditional dairy whip cream. Today, I decided to put the hate on all the dairy eaters and just make one cream. Cashew, cream with vanilla and cinnamon. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I figured since everyone can eat it instead of having all the substitutes I just made it simple and made one. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVwnpqLhGlVYDPCm9lDcLGVoy2TwtnV6PW3F1CF9JRS2gDf6Av-bcLo7_Wh2yWl3pcCj77g-Mdf8Bv7Z6Je2q6n29KaZS33NvyBQUHdEkkpSz0BVJi-O1UBhoKvp5oIa98niTc9HqUew/s1600/SAM_4142.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGVwnpqLhGlVYDPCm9lDcLGVoy2TwtnV6PW3F1CF9JRS2gDf6Av-bcLo7_Wh2yWl3pcCj77g-Mdf8Bv7Z6Je2q6n29KaZS33NvyBQUHdEkkpSz0BVJi-O1UBhoKvp5oIa98niTc9HqUew/s400/SAM_4142.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">No Bake Pumpkin Pie Filling- Paleo, Grain Free, Sugar Free, Gluten Free, Dairy Free</span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Yield 1 pie or 18 tarts </span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">2 C Pumpkin Puree (plain no additives or spices)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 C Honey, or agave nectar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tsp Real Vanilla Extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 tsp Vietnamese Cinnamon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp Dry Ginger</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp Nutmeg</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp Cloves</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 tsp All spice</span><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Place all ingredients in a blender or food processor and puree until smooth. </span></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">In a small sauce pan 1 package of Gelatin over 1/2 C goat milk, coconut milk. Let stand 1 minute. Slowly bring the milk up to a simmer over medium heat and stir constantly until the gelatin is dissolved. About 3 minutes. Let cool slightly. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />Pour the milk and gelatin into the pumpkin puree and process again until smooth. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Pour into pie or tart crusts and refrigerate for 2-3 hours.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><span style="font-family: "Trebuchet MS",sans-serif;">*CAUTION - do not make the filling ahead of time and place in the fridge as it will set in the container and you will have to reheat it to deactivate the Gelatin. If you want to make the filling ahead of time, Omit the milk and gelatin on only add it when ready.</span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1m63pfT1sOO8u9V7QDJYefRLGkE8VwhI_Ox4RCvLIIQcKzesAXh9taaQybstzF9dMcSPFdL9wtSmguq_kPPHLy2ZmBtBY-lS1kgqQPVzZ57qjlbd49olEIp7Zw6byvfWZfeWpLO9wQA/s1600/SAM_4141.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1m63pfT1sOO8u9V7QDJYefRLGkE8VwhI_Ox4RCvLIIQcKzesAXh9taaQybstzF9dMcSPFdL9wtSmguq_kPPHLy2ZmBtBY-lS1kgqQPVzZ57qjlbd49olEIp7Zw6byvfWZfeWpLO9wQA/s400/SAM_4141.JPG" width="400" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Tart Crusts</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I used my <a href="http://happywithout.blogspot.ca/2012/05/pie-crust-gluten-free-grain-free-sugar.html">double pie crust</a> for the tart crust recipe. I just changed the steps to create tarts.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Prepare the Pie crust dough in a large mixing bowl. <b>Increase the coconut flour up to 1/2 C as needed until dough is sticky and not wet.</b> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Roll the dough out between two piece of parchment paper until 1/4 inch thick. Remove top layer of parchment. Using a 3-4inch circle cutter cut the dough and slowly lift up each circle with a spatula. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Place the circle of dough over a well greased muffin tin. Slowly press the the dough down to the bottom of each muffin cup.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Bake at 400 degrees for 10 minutes. Let cool for 3-5 minutes before moving to a cooling rack.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhya6QaYr3OboH3p3Q3UIHZGsIqSvDTrH_u1OMBT0GQ8BWNV0riVCW-HwHSI5WRKQ7IgUx8aKJHu0IDVHnZHk1f8zXWi7QVEjnUAkGFx79r-aB8AKYhG6z0BQrsP3Any4llpDgiMxcql0o/s1600/SAM_4143.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhya6QaYr3OboH3p3Q3UIHZGsIqSvDTrH_u1OMBT0GQ8BWNV0riVCW-HwHSI5WRKQ7IgUx8aKJHu0IDVHnZHk1f8zXWi7QVEjnUAkGFx79r-aB8AKYhG6z0BQrsP3Any4llpDgiMxcql0o/s400/SAM_4143.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">Whipped Cinnamon Cashew Cream </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><br />2 C soaked raw Cashews</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 C coconut milk, water, or goat milk</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 C melted coconut oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C Honey </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 tsp real vanilla extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 dashes of cinnamon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><span style="font-family: "Trebuchet MS",sans-serif;">Soak the cashews in a bowl, covered with water over night or for 4 hours. Drain and rinse.</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Place the soaked cashews in a blender with the milk or water and puree until very smooth. Add more liquid as necessary. (If you are using a food processor or less powerful blender it may take up to 10 minutes of blending to achieve a smooth texture. Otherwise, strain the cashew puree through a fine mesh sieve before continuing).</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Add vanilla, honey, cinnamon, and puree. While blender is running, pour in the melted coconut oil in a steady stream until emulsified. If you have trouble getting the cashew cream to thicken, add coconut flour 1-2 tbs.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Refrigerate until firm and set. 1-3 hours.</span><br />
<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-3345198491920564692013-08-21T10:59:00.000-07:002013-08-21T10:59:08.968-07:00Grain Free Paleo Baguette - Gluten free, Dairy Free, Sugar Free, Nut free option<span style="font-family: "Trebuchet MS",sans-serif;">Well, it appears my baguette recipe has become popular enough that I have been receiving comments about it's absence. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I Have been soo busy and on vacation, and I am finally here. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I have good news, I tracked down my recipe and I am going to re post it here. I Hope everyone is having a fabulous summer. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">So here is my original post and photos. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
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<span style="font-family: "Trebuchet MS",sans-serif;">It's been over a 1.5 years now since we have been Grain free and
Primal (Primal being, legume, grain, corn, gluten and sugar free). Most of the
time we have been used to not eating anything as delicious and comforting as
bread, so it’s a real treat! We eat bread (always grain free) on special
occasion, camping, and just when I can`t possibly go another day without it. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">I have been trying to make a French bread style loaf that I
could take with me to a gathering, all warm, hot form the oven and wrapped in
parchment paper. This is exactly what I needed. It’s light on the inside, firm
on the outside. How the heck do you make a grain free bread that is light and
not like a brick?</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Of course it’s not the idea of making bread that is the
trouble it’s the idea of making grain free bread that is firm enough in batter
form to hold its shape as a loaf without falling as it bakes, but soft moist
and delicate in the middle . If you have worked with Grain free or Gluten free
batters you know what I mean. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">I have made this recipe twice two different ways. First time
I used raw cashews and ground them myself. This worked well, but the bread was
more crumbly compared to when I used the cashew butter. You can use either or.
I will provide recipe adjustments for whatever one you use as some people have
a hard time finding cashew butter. <br />
You can substitute any nut or seed butter really (except coconut butter) but my
favorite is cashew. It’s light, buttery, no distinct flavor and it looks like
real bread. Look for an organic Cashew butter with only 2 ingredients, no salt
or sugar added. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">I chose to use my favorite ingredient Whey Powder, versus
beating my egg whites for a bubbly center. It worked excellent; it rose nearly
double in the oven and came out soft and bubbly on the inside. If you choose to
substitute coconut flour instead, you may want to beat your egg whites to help
with a rise in the oven. When I used coconut flour, I found the bread to be denser
and cake like. I prefer my bread to be light so I prefer using the Whey powder.
Not only does it make it lighter, it cuts out a step of beating and folding in
egg whites.<br />
Always use an unflavored, sugar free, no artificial colors or flavors Whey
Powder. Read the ingredients to be sure. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">I used a food processor to make my life easier with the
batter as I just hate whisking nut butter by hand. It’s so sticky I never feel
like I have done a good enough job. You can use a hand or a stand mixer instead
of a food processor. Especially if your processor doesn’t have a very big bowl
you will find your processor to tire out trying to mix the batter together. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 18.0pt; line-height: 115%;">Grain Free “French” Bread – Gluten Free,
Dairy Free*, Primal</span></b></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6gskqEx1tSz8dpFK6AJ7zzUjZ2sNDOSzO2ZuFRrEakj5o1xFi5TZh-EFCqpv1VaOW7M2TmWR2LZIIoh8d3zfniUU-qUkgcCHvandBmYBQ6WNI3FBqzeJ0Gsgfg_GqNzyfxVpRJ2yYKY/s1600/baguette6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="513" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6gskqEx1tSz8dpFK6AJ7zzUjZ2sNDOSzO2ZuFRrEakj5o1xFi5TZh-EFCqpv1VaOW7M2TmWR2LZIIoh8d3zfniUU-qUkgcCHvandBmYBQ6WNI3FBqzeJ0Gsgfg_GqNzyfxVpRJ2yYKY/s640/baguette6.jpg" width="640" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">The batter will double in size in the oven and flatten a bit if the batter is not pressed small enough before baking. You could split the dough into 2 instead of one large.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">If a small round baguette is important to you then try freezing your dough on the baking tray once shaped for 10-15 minutes until the outside of the batter is firm. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">I baked my bread in my pizza oven as I wanted a crisp outer shell. You may have to experiment with yours if you are not able to use a pizza oven.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">This recipe makes one large French bread or 2 small
baguettes by dividing the batter in 2. </span></div>
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<br /></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">**For a nut free version substitute sun flour for the almond flour and Sunbutter, or pumpkin seed butter for the cashew butter. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b style="mso-bidi-font-weight: normal;">In a mixing bowl
whisk together:</b></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1/3 C Unflavored Whey Powder (sugar free, natural flavors
only)<br />
¼ C Almond Flour (not ground almonds) <br />
2 tbs Ground Flax meal <br />
1 tsp aluminum free Baking Soda<br />
1 tsp Natural Sea Salt</span></div>
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<br /></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><i style="mso-bidi-font-style: normal;">**Substitute in Tapioca or Arrowroot starch for the Whey powder increase Milk to ½ C. If you remove the whey powder, you may also prefer to
beat your egg whites and add them in separately just before baking to help with
the rise** </i></span></div>
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<br /></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><i style="mso-bidi-font-style: normal;"><b style="mso-bidi-font-weight: normal;">In a standing Mixer
or Food Processor Bowl:</b> </i></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Wet ingredients:</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">1 ½ C Organic Cashew Butter (no salt or sugar added)<br />
3 Organic Large Eggs<br />
1 tbs Unfiltered Apple Cider Vinegar<br />
¼ C plus 2 tbs Dairy or Coconut milk<br />
1 tbs Raw Agave Nectar, Honey, or Pure Maple Syrup</span></div>
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<br /></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><i style="mso-bidi-font-style: normal;">**Substitute in Raw
Cashes for the nut butter 2C raw cashews plus ¼ C melted butter, or coconut
oil. Puree, scrape down sides and puree until smooth and thick**</i></span></div>
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<br /></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Mix the wet ingredients until a smooth batter is formed.
Slowly add in the dry ingredients parts at a time until the batter becomes very
thick and well combined. </span></div>
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<br /></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETdDpfd8Oy-2XWJa8mo3vtFWHCah4nzq6mgaIGEOY3HsIa4Gl3q4qxa7sNug7MB3WZnNxNAUooV-0j7vWbj_2pkWCp9JRMwrjfvCq5ZOiltb95aPAm6rMCRq65N0CMXlFaB2XcjcjIpM/s1600/baguette2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhETdDpfd8Oy-2XWJa8mo3vtFWHCah4nzq6mgaIGEOY3HsIa4Gl3q4qxa7sNug7MB3WZnNxNAUooV-0j7vWbj_2pkWCp9JRMwrjfvCq5ZOiltb95aPAm6rMCRq65N0CMXlFaB2XcjcjIpM/s400/baguette2.jpg" width="400" /></a></span></div>
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<div class="MsoNormal">
<span style="font-family: "Trebuchet MS",sans-serif;">Your batter should be very sticky and thick (hard to stir)
this is the goal otherwise when placing the batter on the pan you will end up
with a pancake instead of a loaf. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Prepare your pan. I used a flat baking pan with no edges to
make a long loaf. If you don’t have a flat pan simply make the loaf as large as
your pan will allow. You may choose to divide the batter into 2 and make 2
small French Bread similar to a baguette. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Oil the pan lightly, and place unbleached parchment paper on
top. This will help stop the paper from moving while you are forming your loaf.
Scoop the batter out with a spatula in a long line to the size of loaf you are
wanting.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj0TqhEapWDhCk3Wpio8ukbwxcI_qNFsHDPLkxoMY_cId6EjMAgkrUNqtmMrj9HGEhjyZMua1H7_4VtI2v1QzQBDCFJyHADri5_oOSEEMrpT-cOGJ8cLm8KPC6yYjOazgaDyFfzezQOk/s1600/baguette3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaj0TqhEapWDhCk3Wpio8ukbwxcI_qNFsHDPLkxoMY_cId6EjMAgkrUNqtmMrj9HGEhjyZMua1H7_4VtI2v1QzQBDCFJyHADri5_oOSEEMrpT-cOGJ8cLm8KPC6yYjOazgaDyFfzezQOk/s400/baguette3.jpg" width="400" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Place a long strip of plastic wrap or another piece of
parchment paper on top of the batter and use your hands to smooth it out and
form a loaf. Try to keep the loaf uniform as you want it to cook evenly. Smooth
out the top and move the edges in. The thinner and higher you get the batter
now will help your batter from spreading out too much as it cooks.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK-k2a0e2JNT_qHI_O2d0C9UZh5x0VXiXE4voJrM5gO1IL0Adk2euxeAoPEk55d1BZJm-Fynh-SMya3eKbbehjqFB_0tSZe0idY0XSSmaMEoIn3XGhrlkkSNjoKAYOahCQOypbjTcS1g/s1600/baguette4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK-k2a0e2JNT_qHI_O2d0C9UZh5x0VXiXE4voJrM5gO1IL0Adk2euxeAoPEk55d1BZJm-Fynh-SMya3eKbbehjqFB_0tSZe0idY0XSSmaMEoIn3XGhrlkkSNjoKAYOahCQOypbjTcS1g/s400/baguette4.jpg" width="400" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Now the fun part!! Shape the dough under the plastic wrap with your hand. smooth it out as mush as possible. Bubbles will turn into cracks while baking. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">The dough will double if not triple in size as it bakes so keep it as compact as you can. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Remove the plastic carefully.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Sprinkle your dough with toppings like oats, or sesame. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKd3Ebj8qHCqrKzqfTa6tgEOqYCP2XMWt8mSBrNdxlad31Ca77FJ9qVws5xr8lIg5Er8Kqm8WRCE2CJSq2yx2ltotpFa8UoMY9jR1G_znfYMgYhjyLig5b0TE9ECLGpfPM1miCCRnmgc/s1600/baguette5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKd3Ebj8qHCqrKzqfTa6tgEOqYCP2XMWt8mSBrNdxlad31Ca77FJ9qVws5xr8lIg5Er8Kqm8WRCE2CJSq2yx2ltotpFa8UoMY9jR1G_znfYMgYhjyLig5b0TE9ECLGpfPM1miCCRnmgc/s400/baguette5.jpg" width="400" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Now your dough is ready for the oven. Place in the oven at 350 degrees for 25 minutes. Rotate the dough 90 degrees halfway through cooking to help it brown evenly. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">You should end up with a delicious hot baguette, soft in the center with a brown crust on the outside. </span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Let the bread cool for 10 minutes before cutting so it doesn't cave in or crumble.</span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">I have brought this to many parties with a fabulous spinach dip. It's delicious with butter or toasted. yum.</span></div>
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HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com2tag:blogger.com,1999:blog-154000193548945099.post-30277359281261750532013-07-25T21:30:00.000-07:002013-07-25T21:30:32.404-07:00Scones - Grain free, Dairy free, Gluten free, Paleo<span style="font-family: "Trebuchet MS",sans-serif;">So, I was feeling like a scone. I don't mean that I myself was feeling doughy like a scone, but I wanted a scone. Sometimes at the end of the work day, late at night, I go and think about what I want to eat tomorrow. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Tomorrow (being Friday) is a day for me and a girlfriend working together and we tend to get hungry. It's always so much easier for me to bring the food when I travel because, well, let's face it I am picky. Also, how the heck does a person who east whole grains and flour going to know what almond flour is?</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Luckily, I was in the mood for scones. I had a fabulous recipe book from one of my favorite authors. However the scone recipe was only for sweet and fruit based scones. Nothing savory. Now don't get me wrong. I made a few of those sweet and delicous scones. Hazelnut chocolate chip, orange cranberry, strawberry vanilla almond, and cinnamon raisin. I wanted a savory scone though. One I could throw in with my delicious lunch time salad that I will be packing. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEaqM8C5aeSQOtQ3jGShoVBo6CM3x8DTjejHrBLq7CxIOXou3VFaU45NLXf8yU6IXKIN68dlTwwRLXRZhd6PJOQD73t3ezd1-c3j5G89Sy8R37KWdQeT0fjHDDcVHdpKaprAs8gQ_hRc/s1600/SAM_3979.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEaqM8C5aeSQOtQ3jGShoVBo6CM3x8DTjejHrBLq7CxIOXou3VFaU45NLXf8yU6IXKIN68dlTwwRLXRZhd6PJOQD73t3ezd1-c3j5G89Sy8R37KWdQeT0fjHDDcVHdpKaprAs8gQ_hRc/s400/SAM_3979.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Ham and cheese scones.. mmm.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Then a sudden sadness hit me as I realized my dear husband is not eating dairy. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">All of a sudden I remembered a fresh square of Goat Cheddar in the fridge waiting for me. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">These scones are dairy free, but we use goat milk as a substitute to dairy without any ill effects. If you can't use goat milk or cheese, feel free to sub in any kind of cheese, cashew cheese, soy cheese, lactose free cheese etc. The cheese is not needed to make these delicious scones into scones. So by all means, go nuts. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Some people make the mistake that scones are like a bun. No. Scones are a firm crusty Scottish bread that is used at tea time or at coffee break. These are like twice as firm as a baking powder biscuit, but a third as sweet as a muffin traditionally. The outside is hard and crisp. The middle is soft and buttery. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I have made many grain free scones before. They either needed cheese to hold them together, or they were strictly almond flour and they were soft and crumbly like a biscuit. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">These were by far my favorite. Out of all the different kinds of scones that I made today Only subtle changes were made to the recipe base to accommodate many different flavors. Making them really quite economical.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3drWZg3ZWS9tUrOoImbpAnvHj-pjvZ4KOirqryQ9e_dATdhNIM92IbHo60uuyufOQEOvbtYBDofAc8kiWocmNWzqPRJ9Wo65-dBrTLD73URMSXiDEJchVJnEMu7Ckbjv4daioF5Tq5CQ/s1600/SAM_3977.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3drWZg3ZWS9tUrOoImbpAnvHj-pjvZ4KOirqryQ9e_dATdhNIM92IbHo60uuyufOQEOvbtYBDofAc8kiWocmNWzqPRJ9Wo65-dBrTLD73URMSXiDEJchVJnEMu7Ckbjv4daioF5Tq5CQ/s400/SAM_3977.JPG" width="400" /></a></span></div>
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: large;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Ham and Cheese Scones - <i>Grain free, Gluten Free, Dairy Free</i></span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">In a stand mixer bowl:</span></b></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Cups blanched almond flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4C plus 2 T arrowroot/tapioca flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 t sea salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 t dry mustard </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 t gluten free baking powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 C diced cooked natural ham </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 C organic Goat Cheddar **</span><br />
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<i><b><span style="font-family: "Trebuchet MS",sans-serif;">In a small glass bowl:</span></b></i><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1 large organic egg</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C organic whole goat milk/coconut milk/almond milk/cashew milk/ dairy milk</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 T cold pressed olive oil or clarified butter</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Mix the dry ingredients in a stand mixer. As mixer is turning pour in wet ingredients. Mix on low until just combined. Dough will be very sticky. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Spread dough out onto parchment paper. Place a sheet of parchment on top and press with your hands into a circle about 1 inch thick. Cut into 6-8 triangles.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQcn9fNCDt2PsR6faS-tDqBbqfbyx7x_8khM8a5SGI9VPLpOiWtnh1mtI9QVBcK6Xdt6HBlufIGpJU0Dt0BCzLVGrZ8cWH2gu9_wVEGrifLrMRJU8jwbNcbsm2FLIs_7ezOQCyGu4Qa8/s1600/SAM_3972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQcn9fNCDt2PsR6faS-tDqBbqfbyx7x_8khM8a5SGI9VPLpOiWtnh1mtI9QVBcK6Xdt6HBlufIGpJU0Dt0BCzLVGrZ8cWH2gu9_wVEGrifLrMRJU8jwbNcbsm2FLIs_7ezOQCyGu4Qa8/s320/SAM_3972.JPG" width="320" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Carefully lift each triangle onto a parchment lined baking sheet. Separate each triangle so they are not touching. bake at 350 degrees for 20 minutes. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />Let cool for 5 minutes until the crust sets.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">**Please see my notes above for dairy free cheese options. I use goat cheese to substitute for dairy without any ill effects.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Let me know if you want the fruity version of these. :)</span>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-16489634424152736592013-06-18T18:02:00.001-07:002013-06-18T18:02:29.730-07:00Grain Free "Shake and Bake" Chicken <span style="font-family: "Trebuchet MS",sans-serif;">There are always some things that you just cannot resist. Back when I had a crazy work schedule and had to make breakfast, lunch, and dinner all before Noon. I had a few weekly go to meals that I would always throw together. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">None of them though were Grain free. This was several years ago when I worked 6 days a week and we ate whatever we wanted. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Today as I strolled through the super market picking up a few things, I glanced over to my right and saw the delicious tray of Organic Chicken Drumsticks. That fond memory of whipping up Shake and Bake for dinner once a week popped up. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I used to love that crispy chicken coating. How easy was it?? Throw the chicken in a bag, shake it up, throw it in the oven and Wa la 45 minutes later, dinner.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Gotta love those convenience foods. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I am much more appreciative now of the free time that I have to make everything from scratch, and use nothing in a bag, or a box.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Those Chicken drumsticks got into my mind today. Somehow in the spice aisle was the Coconut milk that I needed to pick up for my home made yogurt. To get the coconut milk I had to walk by the Shake and Bake wall. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So I picked up a box and checked out the ingredients. Except for all the crap, wheat sugar, and Maltodextrin, there was a few notable ingredients. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Onion flakes, Garlic, Spices, Parmesan and Parsley.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjway0owPJmgmoLiEqk7AuUHgLTMtyjHO76Hf5B2HmSupUIs83VhRaCMogGHHgC10LdSpsIz49Gfh-R1QMreqQTGo5Jwc60eaiBUN4Gf8WMoEXy2TD6NgwQNTtRphHOcnqlusPkV7U9M0Q/s1600/SAM_3696.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjway0owPJmgmoLiEqk7AuUHgLTMtyjHO76Hf5B2HmSupUIs83VhRaCMogGHHgC10LdSpsIz49Gfh-R1QMreqQTGo5Jwc60eaiBUN4Gf8WMoEXy2TD6NgwQNTtRphHOcnqlusPkV7U9M0Q/s640/SAM_3696.JPG" width="480" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Next thing you know, BAM. The Chicken was in my cart. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So, I thought about it on the way home. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I have tried a few different chicken coatings before. None of them turned out this good.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I wanted to refrain from using Gluten free crackers, corn flakes, bread crumbs or processed grain ingredients. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Coconut flour can be used, but it really dries it out. Like the next day, rubber dry. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Not exactly what i was wanting.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I have used Garbanzo flour before, and successfully. It just never crisped up as much as I wanted and really didn't add a lot of taste. This one as much as tasted the part, looked the part and smelled the part. An amazing aroma in the kitchen, and subtle crunch, and juicy chicken. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">This one was the winner. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I was also very glad that I didn't have to add any oil or spray the chicken with hydrogenated oil to get it to crisp up. NO deep frying, and no brushing with butter.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I used Parmesan cheese in this recipe. Organic and lactose free. If you cannot use Parmesan cheese, use more almond flour.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">You will not get the same results if you skip out on the egg and substitute in coconut milk or butter milk. Your coating will be soggy. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">One hint I can offer, Have your oven pre-heated and ready to go the minute you are done the chicken. The faster you get the coating on and in the oven, the crispier it will be. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I also recommend using a broiler pan with a grill for the chicken. The less surface area on the bottom of the chicken, the better the result. Otherwise you may end up with a naked bottom with no coating as there is no wheat flour or maltodextrin in this coating to hold it together. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZ9s7UoK7PGULHFoxSwm22HG8LPqdDe6DLsgEr04YaJjVu3leNVK951GM05XgUJJ_mjyJt4fVtMtgCbH4SkHP5UApqI1EsRUbNoRyiJAeTpvKATDcyC4pgE2vb8KNd6fdKg0yKb6d2wQ/s1600/SAM_3689.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZ9s7UoK7PGULHFoxSwm22HG8LPqdDe6DLsgEr04YaJjVu3leNVK951GM05XgUJJ_mjyJt4fVtMtgCbH4SkHP5UApqI1EsRUbNoRyiJAeTpvKATDcyC4pgE2vb8KNd6fdKg0yKb6d2wQ/s400/SAM_3689.JPG" width="400" /></a></span></div>
<span style="font-size: large;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Grain Free "Shake and Bake" Chicken - Gluten free </span></b></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Yield 8-10 chicken pieces</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Coating Mix</span><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">In a flat dish toss together:</span></b><br />
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<i><span style="font-family: "Trebuchet MS",sans-serif;">1/2 C Blanched Almond Flour</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1/2 C (lactose free) Parmesan Cheese </span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Granulated Garlic Powder</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Onion Powder</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Smoked Paprika</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Herbamere Zesty Salt (substitute Seasoning salt)</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp Ground Black Pepper</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Herb de Provence or 1/2 tsp dried Oregano, 1/2 tsp dried parsley</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp Ground Mustard</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><span style="font-family: "Trebuchet MS",sans-serif;">In a seperate glass bowl:</span></b><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1 egg whisked with 1 tsp water</span></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Rinse and Dry the chicken. Roll the chicken around generously in the egg. The more egg the better the coating will stick. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Dredge the chicken in the Coating mix immediately after the egg. Generously spoon the coating over the entire piece of chicken.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Place the chicken spaced apart, onto a broiler pan grill. Cover the Broiler pan with tin foil or parchment for easy cleaning and put the grill on top. No need for oil or grease.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Cook the chicken at 400 degrees for 45-55 minutes depending on chicken size. (drumsticks 45 min, legs and back attached 55-60 min)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Broil the chicken for 2 minutes under a high broiler just until the coating really crisps up. It will burn easy if you are not watching. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Let stand for 5 minutes before eating.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Yum :)</span>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-51932985828302469812013-04-27T21:34:00.001-07:002013-04-27T21:34:51.481-07:00Flax Meal Banana Bread - Grain Free, Nut Free, Paleo, Sugar Free<span style="font-family: "Trebuchet MS",sans-serif;">Yea, so uhh it's me. Do you remember me? I know, it has been SO long since I have posted. It feels like I went to bed and woke up and BAM it was May. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Ohh well, what can you do? </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So Of course I have a stack of recipes awaiting to be published!! (so excited). </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">TODAY, I was feeling sad. I wanted something warm and kind of sweet, but low carb and of course sugar free, primal etc. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I have been sticking to my guns and staying on the Primal track. no regrets. Especially when I can go upstairs and open the pantry and make something so delicious like Banana bread.. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I remember the days when I used to work full time and my favorite treat, was to pour banana bread batter in the bread maker before I went to bed. Only to wait for it to be hat and warm by breakfast, so I could grab a <strike>chunk</strike> piece of it to take with me to work. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Yep, those were the days.. I have a special relationship with my bread maker, and though I no longer am able to use it currently, I believe that I will be able to. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">It has not yet made it to my Kijiji List. HA, not sure why??</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So, I of course have made <a href="http://happywithout.blogspot.ca/2012/02/grain-free-banana-bread-sugar-free.html">Banana Bread</a> already. I was in the mood though for something more simple though, with less ingredients. I haven't made banana bread in almost a year since I made that recipe. I also have a confessions to make, I have been out of almond flour for nearly a month (not by choice).</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I buy my almond flour by the Case where it is crazy cheaper and well worth the gas to get there.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">One more week without it and I will back to business! Until then, I have been having fun experimenting. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrgC_b2oruNdXclV3roeGz3mW1UBDj67KOwa8EBxoakZCui-VrS7VX3iLnkgcvLhv2oI9pDUIYpgnMIWcrZOjoQbkqskTaVaTMENQawdKPRo3k_y2mAlwcfVa2dLxhArbfVtfCcnwzTE/s1600/SAM_3492.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrgC_b2oruNdXclV3roeGz3mW1UBDj67KOwa8EBxoakZCui-VrS7VX3iLnkgcvLhv2oI9pDUIYpgnMIWcrZOjoQbkqskTaVaTMENQawdKPRo3k_y2mAlwcfVa2dLxhArbfVtfCcnwzTE/s400/SAM_3492.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">So I stumbled into my Pantry with Banana on my mind, and thought of how I could make banana bread without almond and coconut flour. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I automatically reached for my beloved flax meal. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Flax meal is not only good for you, but with all the fiber the carbohydrate count really becomes minimal.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">However, I was also disappointed to notice that I didn't have enough flax meal either.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Then I remembered a bag that I brought home from the bulk store. Golden Flax meal. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXm8ktRJ3h0FPX4u3LacJQwkPH5MB6qaIrEWzEvShxSvehcmEsXbDlOpWJZlRXH33qDRSdaX6pDs1Jtoet74BRZnGUKVYXTRNgAzN8Q5zybdVnInQo_Y2vREmBGs9XzwMtBkml9tRsVgs/s1600/SAM_3480.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXm8ktRJ3h0FPX4u3LacJQwkPH5MB6qaIrEWzEvShxSvehcmEsXbDlOpWJZlRXH33qDRSdaX6pDs1Jtoet74BRZnGUKVYXTRNgAzN8Q5zybdVnInQo_Y2vREmBGs9XzwMtBkml9tRsVgs/s320/SAM_3480.JPG" width="320" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> What's the difference? I don't really know. I remember reading somewhere that Golden was much lighter tasting and could be used in places Flax meal can be overwhelming. (Golden flax on the left) --------------------------------------------->>></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I love flax meal but it can definitely be all you can taste, and if it burns, ugh it's gross. Definitely why in my muffin recipes I combine it with other flours.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">PLUS, Flax meal is really quite in expensive. I am really enjoying the golden flax meal, so much so, I am going to make some delicious pancakes with it. MMMmmm.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> So, I took out my coffee grinder and started grinding the whole flax to see how it would grind. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">It only took 1 cup of whole seeds to give me 2 Cups of ground flax meal. Quite economical. I ground 1/2 cup at a time for about 3-5 seconds. That's it. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">*Note You can actually ruin your coffee grinder by trying to make it finer and finer. It is very oily and will get stuck and can turn into a paste in your grinder. Not good.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> This Banana bread turned out very well. It rose in a regular size pan, it didn't crumble when it was still hot out of the oven sliced. It didn't get overly dark on top, and cooked in a regular timely fashion. Though, I greased my pan well with coconut oil, I did have a bit of trouble getting the bread to release from the pan bottom until it had cooled for almost 30 min, then it fell right out. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I will say my tastes have really quite changed in the past year. I didn't add any sugar at all to this bread, besides the bananas and the chocolate chips. In my previous recipe, I had used 1/2 cup of date syrup or puree (sub agave nectar). I really enjoyed it not being overly sweet. I wanted to taste the banana, the salty flax, and the walnuts. I plan to eat this bread for breakfast so I am not hoping for it to be a sweet dessert. Feel free to sweeten it for your tastes! </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I read on some reviews on baking with Flax that a lot of people battled with Flax Bread not rising into anything, just a flat sponge. I added in a scoop of whey powder, to lighten up the batter. My beloved whey powder also helps with keeping the bread from being crumbly. If you can't use whey powder, feel free to add extra baking soda, and perhaps beat your egg whites with some cream of tartar, then fold them in. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I am not sure on how the bread will rise if omitted all together.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELS3J0YybIjS-TLkFL2XIgos1PXXVz950J0WY6sZRZ9wLe0hxD5OwxPc9SEzvhUz_szO4h9h5EE6khNol72LT-I50kZzROJX8uZUl4_f4m1DzH0vztO_iPS-i1L0SxDvX8KBIWYph1os/s1600/SAM_3479.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELS3J0YybIjS-TLkFL2XIgos1PXXVz950J0WY6sZRZ9wLe0hxD5OwxPc9SEzvhUz_szO4h9h5EE6khNol72LT-I50kZzROJX8uZUl4_f4m1DzH0vztO_iPS-i1L0SxDvX8KBIWYph1os/s400/SAM_3479.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">This was a delicious Grain Free Banana bread. If you sub in regular flax meal, you may want to add an extra banana to counter the nuttiness. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Try it out and let me know. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">using pre-ground flax meal will not make a difference. Using whole, will not work. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Banana Bread</b></span> - <i>Grain Free, Sugar Free, Primal, Nut free*(sub) </i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><i><b>In a standing Mixer bowl:</b></i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 C ground Golden flax meal or Regular Flax Meal (if using add 1 extra banana)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C Sugar Free, Gluten free unflavored/vanilla Whey Powder* (sub beaten egg whites)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbs Organic Cinnamon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp Aluminum free Baking Soda</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C Organic Dark Chocolate chips</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C Chopped Walnuts* (omit for nut free or sub in extra chocolate, sunflower seeds)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp sea salt* (3/4 tsp if using regular flax meal)</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><i><b>In a glass bowl mix together:</b></i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C melted organic clarified butter, coconut oil, or grapeseed oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 organic eggs* (separate and beat whites if you omit whey powder)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbs Organic unfiltered apple cider vinegar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tbs real vanilla extract or 1 vanilla bean scraped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 mashed ripe (black) bananas* (use 4 if using regular flax meal)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Beat wet ingredients into dry ingredients with a stand mixer until smooth. Pour batter into a well greased loaf pan. Bake at 350 for 35-45 minutes. Top will be crusty, and middle will be moist (not wet) but set. Bread will become firmer as it cools. Allow to cool before removing from the pan. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">*If you omit whey powder, fold in stiff beaten egg whites just before placing batter in the pan. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">If you like your banana bread sweet, like dessert sweet, add in 2-4 tbs of agave nectar, maple syrup, honey, date syrup or Stevia. For best results, taste your batter to determine sweetness before baking. </span>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-87098396732231284582013-02-03T18:03:00.000-08:002013-02-03T18:03:01.879-08:00French Onion Soup "Topping" - Grain Free, Gluten Free <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGx-yEB-Ef8THnqa51IK-XWOQ2jPjA_fQjDEwTGvrmtlXB86CL68OWOh_YRcyAsj4q8hvNlm8Kz3xaon_av_1sbQ494mjb4p-TwcovCdTzLLDUaweFJ8FZ8CZjP3BAyL9n6qOkPWw3YY/s1600/SAM_3271.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGx-yEB-Ef8THnqa51IK-XWOQ2jPjA_fQjDEwTGvrmtlXB86CL68OWOh_YRcyAsj4q8hvNlm8Kz3xaon_av_1sbQ494mjb4p-TwcovCdTzLLDUaweFJ8FZ8CZjP3BAyL9n6qOkPWw3YY/s640/SAM_3271.JPG" width="640" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">One of the best things about people coming over for dinner is it forces me to think differently about the food I am eating. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I knew I was going to make <a href="http://en.wikipedia.org/wiki/French_onion_soup">French Onion Soup</a> today, but I didn't know how I was going to do the topping. Without topping it's just not a French onion. It's an onion soup and for some reason, not as enjoyable. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I have used ham, Oopsie Roll croutons, crackers, parsley, spinach, just cheese etc... Nothing seems to be as good as bread. I know that I could just settle on using a gluten free bread but I try to stay as strict as possible and do not indulge in bread or grains. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I hardly EVER use or ingest rice flour in any shape or form unless I cannot substitute otherwise. So I have these fantastic <a href="http://www.mediterraneansnackfoods.com/products/lentil-crackers-sea-salt/">Lentil</a> crackers (which are the only crackers I eat) that I get from the Health store (they only have 4 ingredients in them!!!). You can find these in the Links on the right at the stores I shop at. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">However, they are just not the same with soup as a grain cracker. They don't really absorb (until after a long while) and they are very thin. Also, using a cracker in French onion soup, tastes exactly like having a cracker on top of Onion soup. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Some things just need to stay the same. French onion soup is delicious with a crisp toasted piece of ham. But it's still not the same. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpbdxAHRz20ZpAP5W6-JM-qqB9ZpKYu8JWFsKYOmRbn5TQSGNyvGFsc8Ih5cA8EpJkeAjGYEbS7PN3uvaQSGvQP1IohlcKTNIglTMGo0bhzINdbgrgfr9amXIDyk0a6eTAMQshGIud44/s1600/SAM_3268.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpbdxAHRz20ZpAP5W6-JM-qqB9ZpKYu8JWFsKYOmRbn5TQSGNyvGFsc8Ih5cA8EpJkeAjGYEbS7PN3uvaQSGvQP1IohlcKTNIglTMGo0bhzINdbgrgfr9amXIDyk0a6eTAMQshGIud44/s400/SAM_3268.JPG" width="300" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">So I took today as a motivation to figure out a way to make these taste like the traditional but still healthy and acceptable to a guest not expecting anything different. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I made these up while the soup was simmering (for an hour) so it was really not labor intensive. I also decided not to use a food processor for these, as a rustic smash with my rolling pin or a rough chop was a great texture. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I used cheese in the topping and didn't add anymore cheese at all to the soup. It was plenty cheese enough. I actually found out that I used way less cheese this way then when I would pile it on top of the bowl. It used to be an easy way to use a brick of cheese for dinner, this time it was under control. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I broiled them in my toaster oven right before serving (cold out of the fridge). It was crusty, golden and crispy on the edges. Moist and doughy and soft in the middle but still stayed to the top of the bowl. It was perfect. It felt like that bready stuff I have been missing. PLUS, I got to add an extra vegetable :)</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiDPZcO5s-_moXxBSOkqLfBepTcyJAUdLDwzIJLlTs8hVKaumcgSUcqTbKo0nWKFhfR4wZL9d1ki-KcUzK2fo-9PV8BrHSFUBJutwQ9OOiS8NKVQWBh-jC57sRoElvT2Cm702XK1lYeE/s1600/SAM_3269.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiDPZcO5s-_moXxBSOkqLfBepTcyJAUdLDwzIJLlTs8hVKaumcgSUcqTbKo0nWKFhfR4wZL9d1ki-KcUzK2fo-9PV8BrHSFUBJutwQ9OOiS8NKVQWBh-jC57sRoElvT2Cm702XK1lYeE/s320/SAM_3269.JPG" width="320" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> You can substitute any Dairy free cheese that melts in this recipe. I used a (naturally) lactose free Parmesan Cheese. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /><span style="font-size: large;">French Onion Soup Topping</span> <span style="font-size: large;">- Grain free, gluten free </span> 3-4 large Servings</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<i><b><span style="font-family: "Trebuchet MS",sans-serif;">In a small Zip lock bag:</span></b></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> 1/2 C <a href="http://www.mediterraneansnackfoods.com/products/lentil-crackers-sea-salt/">Lentil Crackers</a> (or any grain free)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Crush the crackers in a closed Zip lock bag using a rolling pin or a knife or your hands. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">* I would not recommend using those pale thin white round rice crackers. I have not tried these and I do not have an idea on the texture or taste that you would end up with. My <a href="http://happywithout.blogspot.ca/search/label/crackers">multi seed cracker recipe</a> would work well for this. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><i><b>In a small glass bowl:</b></i><br />1/4 C melted organic butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 T chopped fresh parsley</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 T Powdered Parmesan cheese* (Substitute Almond Flour) </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/3 C Grated Mozzarella, Parmesan, Cheddar, Dairy Free Cheese, etc.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 T organic egg whites (or one egg white)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 t black pepper </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">The crushed cracker crumbs</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFN4RH_gtMcvom4hKO189D1guIqXNZzWsY1BpW3gY_OB5DDAVkRrpt4HRm_jNzoUufubo0vfr7U3CS5xLfjvNvJq6jXkZAMiv1zR1H_nczgI7363EEHl0JE-pm4TTJ-CH76-87jsS0Dc4/s1600/SAM_3261.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFN4RH_gtMcvom4hKO189D1guIqXNZzWsY1BpW3gY_OB5DDAVkRrpt4HRm_jNzoUufubo0vfr7U3CS5xLfjvNvJq6jXkZAMiv1zR1H_nczgI7363EEHl0JE-pm4TTJ-CH76-87jsS0Dc4/s320/SAM_3261.JPG" width="320" /></a></span></div>
<i><span style="font-family: "Trebuchet MS",sans-serif;">Mix all the ingredients together with the melted butter until it becomes wet and sticks together. On a Parchment lined baking sheet, divide the mix together into 3-4 mounds. Press down with a spatula to about 1/4 inch in height and for them into a uniform circle. </span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Place under an oven broiler for 2-3 minutes or just until cheese and butter have melted. </span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Remove from the oven and put them on the counter at room temperature until they cool enough to be held. Refrigerate until use. </span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">When ready to serve place the topping onto a bowl full of soup and reheat under the broiler until brown, crisp and melted in the center. Once chilled they should be a firm round savory cookie. I eye balled my bowls ahead of time and aimed for my "cookies" to be the same size as the bowl so not to overhang too much during cooking. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">You could also make one large square on the sheet pan and then once cooled simply dice into croutons and place on the bowl. Either way, they will be just as delicious as bread, without the bread!!! </span><br />
<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-47039004082655712112013-01-17T20:44:00.000-08:002013-01-17T20:44:14.246-08:00Cashew Frosting, Dairy Free, Gluten Free, Grain Free, Sugar Free, Paleo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUov3CChxRmp-8dWPW-1Shj72aHfJ51iu0-lu2uB3pyQMadSBb2R-QXXif4q38wShdeZ6y_eVzR2S6XJjAVqRsBfNvabCkLvnTVzsx8IYc4VXv21LazXqr9W5_7RVkbOrSZqjUGj0uUQ/s1600/SAM_3141.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUov3CChxRmp-8dWPW-1Shj72aHfJ51iu0-lu2uB3pyQMadSBb2R-QXXif4q38wShdeZ6y_eVzR2S6XJjAVqRsBfNvabCkLvnTVzsx8IYc4VXv21LazXqr9W5_7RVkbOrSZqjUGj0uUQ/s320/SAM_3141.JPG" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;">I think my favorite thing above all to make is cupcakes. Not because I have books and books on different kinds, and they are super simple. You could bring cupcakes to every event you go to for 10 years and never bring the same kind! </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I am going to a Birthday this weekend, and I of course am bringing the cake!!! Not just because I love cake, and it's fun to make, but because then I can eat it and so can everyone else without even knowing the difference. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I get stupid disappointed when I go somewhere and the gorgeous chocolate cake is made from crappy GMO wheat flour.. bleh.. What the hell!? Didn't anyone know I would be there and expect that I could eat the cake? </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Since are lifestyle has changed I have been using such different ingredients all the time it has opened my eyes broadly towards alternative ingredients. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Like who says butter cream has to be made from dairy butter? Or who says you need milk for the base? Why cornstarch? </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">You know a lot of people still don't know that icing sugar is paired with cornstarch in the bag? I think one of the funniest moments in my life is when I found out that brown sugar is still WHITE cane sugar, it's just smothered in molasses. Molasses is just a sugary residue leftover from manufacturing sugar! Sugar on top of sugar, HA who would have thunk? </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Not that I have anything against sugar, I just never knew. It's not like I went out of my way to discover it. I mean if you already have white sugar why make it brown? Why make cheese orange?!?!? Why does Coca-Cola need caramel color!?!? Oh so many questions... </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">SO, anyways, when I heard told that a chocolate cake with a vanilla topping was so called desired, I was so excited!!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEica3xGNsZc4ujdbwn24aPNBKU0GCDC4qo0ApePcIRzZ-RnJ3RzxgXmu7ejI5WqVbOObkefg2I89VkQLYRj6IQIERL_a068wCuyyom_G3Pl7XbGlM3F0iiJGz0s6ae3qfSrz2EMzDksNjo/s1600/SAM_3142.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEica3xGNsZc4ujdbwn24aPNBKU0GCDC4qo0ApePcIRzZ-RnJ3RzxgXmu7ejI5WqVbOObkefg2I89VkQLYRj6IQIERL_a068wCuyyom_G3Pl7XbGlM3F0iiJGz0s6ae3qfSrz2EMzDksNjo/s320/SAM_3142.JPG" width="320" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Chocolate cake, easy peasy. Vanilla, bah so many options. THEN I got the "dairy free" notice. Okay, no biggie. I know how to do it, but I have never actually done it, probably because I have just not had the desire to all of a sudden make dairy free frosting. I decided to go with a vegan chocolate cake (just to help eliminate any allergens) and it turned out quite nice and fudgy. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">The only dairy free frosting I make often is coconut whip (which is delicious on waffles btw). Today I didn't want to make coconut whip, I wanted to go for it, and dive in to a dairy free frosting. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">You could call this primal, or paleo because there is no corn starch or sugar. If you don't like coconut milk, you can sub in almond, or cashew without a doubt. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I don't mind coconut, and I must say I don't even notice the coconut in the frosting. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">If you don't like cashews, you could use.. macadamia nuts, or walnuts, or pecans. Doesn't matter really, I LOVE cashews, as a nut, as a waffle, and as a piece of bread. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">They are buttery and soft and have no distinct flavor. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcE5F7mAWYHhGqRFa7zghT2ZyT6dcfo21QDqWbPT3FETfO6oPGEavjT9_7niWNimCw6CpBaCchwsNeOsA15uF_2KYuvihXETRQhgrWniWxOnpjCcoJmOlsXykovCdo0gRO2NOR_HRB2YE/s1600/SAM_3143.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcE5F7mAWYHhGqRFa7zghT2ZyT6dcfo21QDqWbPT3FETfO6oPGEavjT9_7niWNimCw6CpBaCchwsNeOsA15uF_2KYuvihXETRQhgrWniWxOnpjCcoJmOlsXykovCdo0gRO2NOR_HRB2YE/s320/SAM_3143.JPG" width="320" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">I think the best part of this frosting is it looks like regular frosting. Not chunky and nutty, it's not like you look at and just know there is something "different" then icing sugar and butter whipped together. You wouldn't know. In fact, there is one lonely cupcake sitting in my counter right now, just waiting for hubby. Do you think he knows? Not a chance. Will he hate it, nope. Do you know how I know? Because he loves me so much that even if it's awful he'll shovel it in. So if this frosting sucks, I wouldn't know. Besides the delicious <strike>two</strike> I ate, I will just have to wait until Saturday to find out how gross they are. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">If you have a mediocre food processor, you may end up with a chunkier textured frosting. Don't fret, it will still taste the same, just not look as fantastic as mine. I had to run my fantastic Kitchen-aid for a couple minutes to get it the texture I wanted. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b> </b>Cashew Creme Frosting - Dairy free, Gluten Free, Grain Free, Sugar Free, Primal, Paleo</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><i>In a Food Processor:</i><br />1 C raw whole cashews </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> (sub macadamia, walnut, almonds, etc)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 C raw chopped blanched almonds</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C raw agave nectar, honey, maple syrup, coconut sap</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C Full Fat Coconut Milk, Cashew milk, almond milk etc.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Puree. Scrape down sides.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><i>Add to processor while spinning:</i></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C plus 1 T Full fat Coconut Milk, cashew milk, almond milk etc.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C plus 2 T melted organic coconut oil or clarified butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 T real vanilla extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">pinch sea salt</span><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Puree 1-3 minutes scraping down sides until smooth and creamy. </span></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">For a "cream cheese" taste add 1-2 t lemon juice</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Once you are happy with the texture, place covered in the refrigerator for 30min to 1 hour. Stir the frosting before use to check for the consistency. If the frosting is too stiff, let sit at room temperature until spreadable. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> I took mind directly out of the fridge and placed it in my icing bag and frosted my cupcakes immediately. I then places the cupcakes back in the fridge for safe keeping. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Because there is no starch used in this recipe if the frosting gets warmer then room temperature it will start to melt or run. So best to keep them chilled until eating. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGt5poEkWKe7BxwIQApdrE_PVzP_SENzJb4EPydgd-n0hyiH5DpB0nfFCBx-WBSmxgVR68iA0_lmtOKpatdv6SYZxSqMZC_WjZJ621ZdmxN8QFuXIhVpD9cEsqBU_07Mdnh4-FvgkdLVY/s1600/SAM_3147.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGt5poEkWKe7BxwIQApdrE_PVzP_SENzJb4EPydgd-n0hyiH5DpB0nfFCBx-WBSmxgVR68iA0_lmtOKpatdv6SYZxSqMZC_WjZJ621ZdmxN8QFuXIhVpD9cEsqBU_07Mdnh4-FvgkdLVY/s320/SAM_3147.JPG" width="320" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> I topped my cupcakes with "sprinkles". I don't actually buy sprinkles anymore, as they are corn syrup, high fructose and colors. I get my colored or flavored sugars from an organic spice dealer. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">(I have placed my favorite places to shop in my side bar). Organic sugar, is not processed or bleached and not nearly as bad for you. It is still very high in my Glycemic index which is why it should be eaten in moderation. I also really enjopy how their sugar is flavored with natural sources, cocoa powder, lemon, strawberry, vanilla etc. I have never received a headache from a pinch of flavored sugar on my cupcakes, so I go ahead and indulge. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I like pretending I can eat amazing sugar high cupcakes just like everyone else, except I don't :)</span>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-92044453500523423862013-01-10T19:46:00.003-08:002013-01-10T19:46:51.548-08:00Grain Free French Bread Baguette - Gluten Free, Dairy Free*, Primal<span style="font-family: "Trebuchet MS",sans-serif;">I have some UBER exciting news!!!! A friend of mine is featuring a recipe of mine directly on her site! I am so excited to share it with you, as I worked hard to come up with the recipe just for them. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Get the recipe for<span style="font-size: large;"><b> Grain Free French Bread "Baguette"</b></span> <a href="http://www.simplyhealth.ca/">here</a>!! </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEdwkqmPJf9p3Yr1JldtThYUFpCJBUaUTnCUyht8J9GFuxRuarn3CGAc7RiaEJMgce7W5cdF34YwmN2jskmYbYCDrHzjAc8Rhl8F7IZXcLOBMItZtie5uFwdXZqyD6xh-iHZ6OBpHU_o/s1600/SAM_3117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEdwkqmPJf9p3Yr1JldtThYUFpCJBUaUTnCUyht8J9GFuxRuarn3CGAc7RiaEJMgce7W5cdF34YwmN2jskmYbYCDrHzjAc8Rhl8F7IZXcLOBMItZtie5uFwdXZqyD6xh-iHZ6OBpHU_o/s640/SAM_3117.JPG" width="480" /></a></span></div>
And, of course, if you ever want me to write a recipe for you.. Ya know where to find me;)HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com2tag:blogger.com,1999:blog-154000193548945099.post-38305016151554977182013-01-04T16:05:00.002-08:002013-01-04T16:06:41.371-08:00Banana "Cream" Pudding - Gluten Free, Grain Free, Sugar Free<span style="font-family: "Trebuchet MS",sans-serif;">Yes it's me! I did survive the Holidays!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I had originally planned to add some great holiday recipes to the list, but then I got distracted, got behind with orders, got behind in making gifts, got behind in making baking, and just really got behind.. sigh.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So I decided to save myself the stress and not worry about it. It also greatly helped me to chuck the delicious food in the freezer to save me from myself and indulging. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">SOOOO.. here I was today, wanting something new, fresh, chilled and easy. I ran through a bunch of my favorite books and got some ideas and then I landed upon a page dear to my heart. Banana Cream Pie, oh how I love thee:) </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8BVTqSy-IRG8AYLLosmK_qMyU6JGvlOIeQy1fTHX8cQyLZkHTNNlo4XM8fGujdcT21kqaJjXHn8TwwEkypwsIsZzufcVGNWhNu_EdarZrSSUOr_5Xkp8xbFK2NeXC1B6tyi4qzve2U8/s1600/SAM_3064.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8BVTqSy-IRG8AYLLosmK_qMyU6JGvlOIeQy1fTHX8cQyLZkHTNNlo4XM8fGujdcT21kqaJjXHn8TwwEkypwsIsZzufcVGNWhNu_EdarZrSSUOr_5Xkp8xbFK2NeXC1B6tyi4qzve2U8/s400/SAM_3064.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Well, I didn't feel like making a crust, or going fancy with the gelatin and so I thought how delicious would it be to have the scrumptious banana cream all on it's own? </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I discovered that it's called Banana Pudding on Google lol. But I didn't want to use starch or flour. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">The traditional Banana Cream Pie (before the days of processed Cool Whip and JELLO Instant Pudding Powder), Was a classic custard made with flour egg yolks and sugar. You of course can find a ton of Gluten Free Banana Cream filling recipes. You can also find Primal ones with almond butter that bake into a gooey center. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I just picked a couple different recipes out of my books (as I usually do) and I figured that I would either end up with a pudding or a cold soup. Either way, I would eat it and learn. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSKkLB6COHy3RLGYfYw7Svbti-YzapWriq71t9L3BZQhSnRszCfs6zVv0741_5EYi2XyrR79WOwYzurd3WPU71nrxu7PBvMEitxK0c3y2zJiMmhSymKC6Wd7oZEEWWM5WQMb7BWda-Ec/s1600/SAM_3060.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSKkLB6COHy3RLGYfYw7Svbti-YzapWriq71t9L3BZQhSnRszCfs6zVv0741_5EYi2XyrR79WOwYzurd3WPU71nrxu7PBvMEitxK0c3y2zJiMmhSymKC6Wd7oZEEWWM5WQMb7BWda-Ec/s400/SAM_3060.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">This delicious pudding is made from bananas with only a splash of agave to help thicken and Coconut Butter as the primary thickening agent. I did use egg yolks, but unless you use a lot more of them and stir in the classic half a cup of flour, it's hard to get a thick pudding. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I used three bananas for the filling that were prviously frozen, that I just thawed and mashed. You will get a great result using fresh bananas as long as they are black and ripe. If not I would suggest using a sweetener to taste. I loved the rustic texture of my hand stirred pudding, if you want it to be whipped and smooth, throw it in a food processor before refrigerating. You can use this pudding as a banana cream pie filling. Pre bake your crust or use a no bake (such as in my cheesecake recipe) and chill the pudding. Once chilled, place in the pie shell and freeze. Just top with Coconut Whip cream and slice.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvoKzx3NbSYxUuRhEkqiCXCfu2u0lMFok6ytlq6lyF_K7PRoaf3Ceferco4aqYAmdhysLxHDez-67oiyvrTQeuiv7-xcQnQx8oO8Mz94QZz2KtVftUxzi8AcDyuEMouFCsmD4hbVm4kI/s1600/SAM_3061.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvoKzx3NbSYxUuRhEkqiCXCfu2u0lMFok6ytlq6lyF_K7PRoaf3Ceferco4aqYAmdhysLxHDez-67oiyvrTQeuiv7-xcQnQx8oO8Mz94QZz2KtVftUxzi8AcDyuEMouFCsmD4hbVm4kI/s400/SAM_3061.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">I found this pudding to be stupid good, like soo good on my way down the stairs to go order more bananas I had to refill my bowl. It's like a banana cream pie without the pie or a banana bread without the bread, or a banana pancake without the pancake. Pile on those walnuts and chow down on this delicious chilly goodness. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">You could make it fancy and throw in some chocolate chips!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">MMMMMmmmmmm. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-size: large;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Banana Cream Pudding - Gluten Free, Grain free, Sugar Free</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">This is for my mom who tried to make banana cream pie with an avocado :)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Topping:</b></span><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Place in a small glass bowl:</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1 sliced banana </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 t lime juice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><i><span style="font-family: "Trebuchet MS",sans-serif;">Place in refrigerator.</span></i></b><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Pudding:</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> In a saucepan over medium heat: </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1.5 C Organic milk, cashew milk or coconut milk </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 organic egg yolks</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 t real vanilla extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">pinch of sea salt </span><br />
<br />
<b><i><span style="font-family: "Trebuchet MS",sans-serif;">Stir constantly until bubbly and starting to thicken. </span></i></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Pour in 3 T warm and soft coconut butter**</span><br />
<br />
<b><i><span style="font-family: "Trebuchet MS",sans-serif;">Whisk continuously until pudding is thick and no coconut butter remains. Pour into a glass bowl on the side. </span></i></b><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">In the same sauce pan over medium heat:</span></i><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 mashed bananas</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 dashes of cinnamon</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 T butter or coconut oil </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">splash of real vanilla extract</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Stir and cook for 3-4 minutes until banana is browned and heated through. Add the bananas to the custard and mix well together. For a smooth texture puree in a processor. For a chunky texture mix by hand. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Cover with plastic wrap. Place the plastic wrap all the way down into the bowl so it covers and sits on top of the top of the pudding. This will prevent a skin from forming. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Chill in the refrigerator for an hour or more until gelatinous. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Scoop into a bowl and place three chilled sliced bananas with lime juice on top, and sprinkle with chopped raw walnuts. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Though the coconut butter was used I didn't taste in in the recipe so don't be afraid. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Delicious!!!!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><span style="font-family: "Trebuchet MS",sans-serif;"><i>** The coconut butter is used to thicken the pudding. If you don't have coconut butter, you could use cashew or almond butter. Using a nut butter though may change the taste and make it nutty. Otherwise you can sub in coconut flour or corn starch by the teaspoon until it's thick to your satisfaction. **</i></span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />Using coconut butter to thicken is a great way without using starch or flour. It can be deceiving though as it will not start to show exactly how thick it is until the pudding cools. You will see an immediate thicken but it will become a pudding texture until after chilling versus a soup texture while it's hot. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">If you use too much coconut butter you may end up with an ice cream texture you could eat frozen. yum!</span><br />
<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-21895857824793562042012-11-05T20:09:00.000-08:002012-11-05T20:09:06.284-08:00Savory Quiche - Grain free, Gluten Free<span style="font-family: "Trebuchet MS",sans-serif;">On the weekend, I am always in the mood for something a little more extravagant then a fried egg and a glass of milk. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">However, Kyle always wants eggs, and bacon :) Usually I will stick to waffles or pancakes (using both my whey powder recipes). However on Sunday, I wasn't in the mood for carbs.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I woke up a bit early so I had some extra time. I was having some fond memories of a hot warm quiche coming out of the oven as I sipped on my coffee and watched the snow pile up on the windows. Mmmm quiche. You know those little mini tarts that are served at parties? Besides those parties and Home Economics, I never really made them. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I was excited to try something new without adding a full carb load onto my day. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloDbEyWSgQ7LfLjlYj95cwSLnMBUBSEU5JFy-5wcKOqxhrjcar_dJGzNNc8986ZBFodwaz7ZeNF7DAfz7jLqOMyY9ttYTweCV7p-p9QhKPx7esjmFG7N8xd-29tj-tzqOnND24VT285U/s1600/SAM_2907.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloDbEyWSgQ7LfLjlYj95cwSLnMBUBSEU5JFy-5wcKOqxhrjcar_dJGzNNc8986ZBFodwaz7ZeNF7DAfz7jLqOMyY9ttYTweCV7p-p9QhKPx7esjmFG7N8xd-29tj-tzqOnND24VT285U/s400/SAM_2907.JPG" width="300" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> I wasn't sure exactly what crust I was wanting to try. traditionally a wheat pie crust would be used, or a store bought frozen tart shell.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I was thinking about how I didn't really feel like making my FABULOUS pie crust this early am. So I went with a herb almond flour crust. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">This crust was very flavorful and delicious. The only downfall I could say is it doesn't hold together as well hot fresh out of the oven versus when it's cooled down or eaten cold. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">You can cut it and it holds together, don't get me wrong, but it does crumble.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IHrednWimXRnoQNe8m_o7ZVZ3RGV9raJ9p3VMt0RLMgo_-_7u68X4o6RdlKZYUpDfEB12PWMfQDGi1B4EDzrSbJPAYTXOq3U_pQI0K9YzlVg2rTjn_T0V5rqJmlxr9twmmOaHXRqbwg/s1600/SAM_2906.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IHrednWimXRnoQNe8m_o7ZVZ3RGV9raJ9p3VMt0RLMgo_-_7u68X4o6RdlKZYUpDfEB12PWMfQDGi1B4EDzrSbJPAYTXOq3U_pQI0K9YzlVg2rTjn_T0V5rqJmlxr9twmmOaHXRqbwg/s320/SAM_2906.JPG" width="320" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> I think this recipe turned out delicious, but it did take longer then the average breakfast. To pick up the pace I would recommend making the crust the night before and refrigerate. Then simply mix up your quiche, pour it in and bake. If you want you could switch out this crust for my pie crust or you can simply let the quiche cool for 15-20 min or eat cold with a salad at lunch time. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">The best part about a quiche is you can really use up a bunch of vegetable that are just hanging out in your fridge. I used our last garden tomato on the top of this one!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">For the most part, the vegetables will float so you can be creative with the colors of what you throw in. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTEGS2B4kXqVKstBkkImKzZe_rQtP4RXJ0DtJhvHl7-nhB1MnT4XIrJNrMdNwDng8vBDv3HjbQKD1pNhI7T5dkoj1XsdzCXXYm7uyWPqC_01nzZGNhUU-IHCB35724Zz0Mou8nbIhAdA/s1600/SAM_2904.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPTEGS2B4kXqVKstBkkImKzZe_rQtP4RXJ0DtJhvHl7-nhB1MnT4XIrJNrMdNwDng8vBDv3HjbQKD1pNhI7T5dkoj1XsdzCXXYm7uyWPqC_01nzZGNhUU-IHCB35724Zz0Mou8nbIhAdA/s320/SAM_2904.JPG" width="320" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">When I was making the crust I was really just throwing in a bunch of deliciousness into a bowl and tossing it together. I have made this twice now. Same crust different veggies. Perfect every time. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">The crust is a press in. You will need to use your hands and press it in. It's your choice if you want to go up the side of the pie plate or not. You can do a thicker crust just on the bottom or a thin one up the sides as well. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I love the crispy savory texture of the crust so I always put it up the sides so every bite is delicious. Feel free to use any other spices or herbs you deem fit in the same ratio. You can also double the recipe for a lasagna pan size casserole, versus a quiche. This fed us most of the week for breakfast. Just fry a crisp piece of bacon and served the quiche hot from the toaster oven with coffee.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSTNQPHnKyY7m9AwwsJcAjAQqMMA6MP6dl3T6A0XykyD6pgnaSvj3-vqRFE6rK-HOgJtZR7fk2SlHmjiH1q5a3d-XdGXjpkWz2FkGosT4XXfTgTiOAFXpxy0_QP16YlspEC1Jtis0hK4/s1600/SAM_2910.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSTNQPHnKyY7m9AwwsJcAjAQqMMA6MP6dl3T6A0XykyD6pgnaSvj3-vqRFE6rK-HOgJtZR7fk2SlHmjiH1q5a3d-XdGXjpkWz2FkGosT4XXfTgTiOAFXpxy0_QP16YlspEC1Jtis0hK4/s400/SAM_2910.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-size: large;"><b><span style="font-family: "Trebuchet MS",sans-serif;">Savory Herb Quiche - Grain free, Gluten free</span></b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><span style="font-family: "Trebuchet MS",sans-serif;">For the Crust:</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<i><span style="font-family: "Trebuchet MS",sans-serif;">In a small saute pan:</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Brown 1/2 C diced red onion with 1T butter until tender and soft. Set aside.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><i>In a small mixing bowl:</i><br />1 1/2 C blanched almond flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 T chopped fresh Parsley</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 T dried italian herbs or 2tsp each dried oregano and basil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 t Herbamere, sesame sea salt blend, sea salt, or kelp seasoning</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 t garlic powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 t onion powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">dash smoked paprika</span><br />
<br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">Stir together. Add in the sauteed onions. </span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Melt 1/3 C coconut oil, or butter and pour into mixing bowl. Toss ingredients together until wet and crumbly. Scoop the crust into a greased pie plate and press with hands on the bottom and up the sides. Approx. 1/4 inch thick. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Place in the refrigerator until firm. 10-15 min.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><span style="font-family: "Trebuchet MS",sans-serif;">For the Quiche:</span></b><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></i>
<i><span style="font-family: "Trebuchet MS",sans-serif;">In a large mixing bowl:</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 C diced baby spinach or brocolli</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C chopped red pepper or mushrooms</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 pc bacon cooked and crumbled or 1/4 C diced ham </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C cream cheese, goat cheese, or grated cheese of choice</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 C heavy cream, half and half, or coconut milk</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">5 lrg Organic eggs<br />1 T thyme</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Dash cayenne pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 t smoked paprika</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 t garlic powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 t black pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/8 t Herbamere, or sea salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<i><span style="font-family: "Trebuchet MS",sans-serif;">Mix very well until combined. Pour into the firm and cool crust. On the top place</span></i><br />
<i><span style="font-family: "Trebuchet MS",sans-serif;">1 tomato cut into 8 wedges.</span></i><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Bake in the oven at 400 for 35-40 minutes. Quiche will puff up in the oven and fall once removed. Quiche is cooked when the center is firm and not wiggly. </span><br />
<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com2tag:blogger.com,1999:blog-154000193548945099.post-74222107682705911922012-10-21T13:06:00.000-07:002012-10-21T13:06:23.045-07:00Biscuits - Grain free, Gluten free<span style="font-family: "Trebuchet MS",sans-serif;">It has been a Loong summer over here. Hectic, busy and lots of vacationing.. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So sorry for the delay! Just because I have been away doesn't mean that I haven't been cooking. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVo5zVyUcXiQKWOIQoijQ6GhiazOgXQI4UwyM4mhU18FH4lQFXF_0xpSfsTcUTImSjZjkmx5RtmucFRCibng7Q75qIIeF2jfxbsZq3Z_fTU2eZkJbMjpn03h90N0JKzdHO5H9-PUQZJPw/s1600/SAM_2902.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVo5zVyUcXiQKWOIQoijQ6GhiazOgXQI4UwyM4mhU18FH4lQFXF_0xpSfsTcUTImSjZjkmx5RtmucFRCibng7Q75qIIeF2jfxbsZq3Z_fTU2eZkJbMjpn03h90N0JKzdHO5H9-PUQZJPw/s400/SAM_2902.JPG" width="400" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Today it's snowy, cold and winter is blowing in. I felt like soup. Vegetable soup and what goes good with vegetable soup?</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">BISCUITS!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I can tell you it has taken me months to find biscuit that I like. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I follow a lot of blogs, but none of them make a biscuit I am excited about. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Coconut flour makes very dense biscuits, like think cake donut. Solid and heavy. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I know without Gluten you cannot really acheive the same idea as glutenous baking powder biscuits, but you can still make them light. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">NOW to make them Grain Free is a totally different subject. You can make delicious ones with Oat or rice flour but then the carb load is just outrageous. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">A falling asleep carb load is not what I had in mind. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">So here is a delicious biscuit, light, cracky, moist, soft, hold together well and delicious savory with ham and cheese, or with honey and tea. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">You can definitely serve these with guests over that eat wheat and they would like them. What's the secret to a soft puffy biscuit that is grain free? Whey powder.<br />My favorite ingredient of course! Adding whey powder to these not only has the nutritional benefit but it helps them rise and be not as dense.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yGDULy3SJSRK05G7ncE0EVl_lv0Q-lx6YL6E0b9SxoH16d1PZO60jPRpWosWQ6eWgjHknEhyphenhyphengLtvTfrrmf62VIk6siIVSQNgpsoTJPMelYEYLFl9ZR6orABMnnMTHc_1Mba9Ad_qVy4/s1600/SAM_2895.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yGDULy3SJSRK05G7ncE0EVl_lv0Q-lx6YL6E0b9SxoH16d1PZO60jPRpWosWQ6eWgjHknEhyphenhyphengLtvTfrrmf62VIk6siIVSQNgpsoTJPMelYEYLFl9ZR6orABMnnMTHc_1Mba9Ad_qVy4/s400/SAM_2895.JPG" width="400" /></a> </span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Baking Powder Biscuits - Grain Free, Gluten free</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;">Makes 8.</span></span><br />
<span style="font-size: large;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<i><b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">In a glass bowl:</span></span></b></i><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 C blanched almond flour</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 t aluminum free baking soda</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 t sea salt</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 T unsweetened whey powder</span></span><br />
<br />
<i><b><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">In a small bowl:</span></span></b></i><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 C melted butter, grape seed oil, or lard**</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 small eggs or 1 lrg egg</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 t sucralose, stevia or other sweetener</span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Mix the wet ingredients into the dry. Form into 8 equal size biscuits and place on a parchment paper lined baking sheet. Biscuits will rise and puff up. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Bake at 350 for 8 minutes for soft and tender or 10-12 minutes for crunchy and firm.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Bottom should be just slightly golden brown. Allow to cool for 3-5 minutes before cutting, if they are too hot they will fall apart as you cut them. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />Make these savory and throw in some rosemary, dry mustard, dill, cheese, ham, chives, garlic etc. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">**substituting coconut oil for the butter will give them a coconut taste. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;">Store in a parchment or brown paper bag on the counter or refrigerate if desired. Storing in a Ziploc or plastic will make them very soft and they will mold fast.</span> HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com1tag:blogger.com,1999:blog-154000193548945099.post-56825302421826148832012-08-05T16:15:00.000-07:002012-08-05T16:15:31.622-07:00Chocolate Chip cookies - flourless, grain free, dairy free, gluten free, sugar free<div style="font-family: "Trebuchet MS",sans-serif;">
I was so excited today, I was planning on listing pancakes. However, I was really really really craving chocolate chip cookies. </div>
<div style="font-family: "Trebuchet MS",sans-serif;">
I wanted to make some but I have a hard time making them healthy. </div>
<div style="font-family: "Trebuchet MS",sans-serif;">
I've been doing some research on baking pavlova cakes and pie crusts. I thought it would be a delicious alternative to grains using a meringue pie crust. </div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<br /></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
I am planning on going crazy with making macaroons for Christmas this year. I will make them in every color! Why macaroons? </div>
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They look great, colorful and decorative. But mostly, because then I only have to make one big batch and I can divide them per household that we go visit. No more making 10 different kinds of cookies because of all the different dietary needs and different tastes.</div>
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While I was browsing, I thought, how delicious would it be to make a cookie that was macaroon based instead of from grains. A meringue cookie, without being a shatter hard meringue. A meringue cookie without being gummy and chewy and funny looking.. A meringue cookie tasting like a cookie, looking like a cookie, and being small enough to shove one in my mouth every time I walk by type of cookie.</div>
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They are chewy, melt in your mouth tender, and simple ingredient wise compared to my other recipes. </div>
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Honestly, I will probably never make any other kind of cookie again. They were sooooo good, and I don't feel guilty after eating them. </div>
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These are meringue cookies, or macaroons without the filling. You could fill them though, if you wanted. I could hardly stand waiting for them to cook though so I don't think I would fill them. </div>
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They may look like ordinary cookies in the picture, but they are different. You could put them out on the table and just wait for someone to sneak one. They wouldn't even notice they didn't use flour or grains. </div>
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You can make them as difficult (by piping them out fancy) or easy (spoon) as you like. They will taste the same. </div>
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They didn't spread, or rise. They didn't change shape or move, so put them in the same shape you want them to come out. </div>
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<span style="font-size: large;"><b>Chocolate Chip Macaroons - </b></span></div>
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<span style="font-size: large;"><b>primal, grain free, gluten free, sugar free, dairy free</b></span></div>
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A <b>macaroon</b> (<span class="nowrap"><span class="IPA" title="Representation in the International Phonetic Alphabet (IPA)"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English">/</a></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English"><span style="border-bottom: 1px dotted;" title="'m' in 'my'">m</span></a></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English"><span style="border-bottom: 1px dotted;" title="/æ/ short 'a' in 'bad'">æ</span></a></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English"><span style="border-bottom: 1px dotted;" title="'k' in 'kind'">k</span></a></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English"><span style="border-bottom: 1px dotted;" title="/ə/ 'a' in 'about'">ə</span></a></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English"><span style="border-bottom: 1px dotted;" title="/ˈ/ primary stress follows">ˈ</span></a></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English"><span style="border-bottom: 1px dotted;" title="'r' in 'rye'">r</span></a></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English"><span style="border-bottom: 1px dotted;" title="/uː/ long 'oo' in 'food'">uː</span></a></span><span class="IPA"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English#Key" title="Wikipedia:IPA for English"><span style="border-bottom: 1px dotted;" title="'n' in 'nigh'">n</span></a></span><span class="IPA" title="Representation in the International Phonetic Alphabet (IPA)"><a href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_English" title="Wikipedia:IPA for English">/</a></span></span><span class="Unicode" title="English pronunciation respelling"><a href="http://en.wikipedia.org/wiki/Wikipedia:Pronunciation_respelling_key" title="Wikipedia:Pronunciation respelling key"><i>mak-ə-<b><span class="smallcaps"><span class="SMALLCAPS" style="font-variant: SMALL-CAPS;"><span class="NOCAPS" style="text-transform: LOWERCASE;">ROON</span></span></span></b></i></a></span>) is a type of light, baked confection, described as either small cakes or <a href="http://en.wikipedia.org/wiki/Meringue" title="Meringue">meringue</a>-like <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Cookies" title="Cookies">cookies</a> depending on their consistency. <br />
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<i><b>In a stand mixer bowl, beat until stiff peaks form:</b></i></div>
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3 organic egg whites</div>
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1/4 t sea salt<br />pinch cream of tartar or lemon juice</div>
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<i><b>In a separate bowl mix together:</b></i></div>
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powdered sweetener to equal 5 tbs sugar (sucralose, or stevia)</div>
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1/4 C almond flour</div>
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1 t vanilla powder**</div>
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dash cinnamon</div>
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Once egg whites are stiff, sprinkle in 1/3 of dry mix over top of the whites and fold in gently. About 3 folds. Continue until all mix is combined.</div>
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Add: 1/4 C semi sweet or unsweetened chocolate chips</div>
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Fold twice. On a large cookie sheet with parchment paper, drop delicately by the tablespoon. Swirl top and flatten to size of desired cookie (You can also pipe the cookies for more elegance). </div>
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Cookies don't rise or spread so little space is necessary.</div>
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Bake at 300 degrees for 40 minutes, or until slightly golden and crisp on the outside.</div>
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The cookies should be chewy and soft in the middle but slightly crispy on the outside. I probably waited 3 minutes before trying one and it was great warm. I will have to try one cold and notice the texture change. </div>
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For best results keep cookies cold to stop meringue from turning gummy. </div>
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* If you don;t have vanilla powder, you can use vanilla extract but adding it to the egg whites while mixing. Too much vanilla with break down the whites. </div>
<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-44683102958869546422012-07-20T14:25:00.001-07:002012-07-20T14:25:51.066-07:00Grain Free Granola - sugar free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-K_iKMvhlZzxlQcWGVfquqbqPbLVP2qP6dCjvGrJWhM-MQ-GJJNkSWy8kCrG3GW5RGNDSAxp1g7ST7O3LuV3B4fheyTlfq-ffwE2mbbuvdtPm17Dphfjw7auIFVSz5hzOe0sDShqCqeA/s1600/SAM_2232.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-K_iKMvhlZzxlQcWGVfquqbqPbLVP2qP6dCjvGrJWhM-MQ-GJJNkSWy8kCrG3GW5RGNDSAxp1g7ST7O3LuV3B4fheyTlfq-ffwE2mbbuvdtPm17Dphfjw7auIFVSz5hzOe0sDShqCqeA/s400/SAM_2232.JPG" width="400" /></a></div>
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<span style="font-size: small;"><b><b><span style="font-weight: normal;">Ever since we got a dehydrator I have been thrilled with making my own granola. When we first started going grain free spending 9$ for a bag for only 1 weeks worth was tragic.</span></b></b></span></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;">Originally I have always been an oatmeal eater, still to this day because it's so delicious; organic gluten free oats; I don't know how you can go wrong. <br />Sadly, I have been trying to slowly reduce my oats to weekly or biweekly, just because there are good reasons to do that and I like experimenting. </span></b></span></b></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;">So I was thinking, a grain free granola? Hm, sounds good. Only I don't just want a mouth full of nuts. I like almonds, but almonds on top of almonds is a little too much for me. <br />You know my new favorite ingredient is Whey Powder. It's delicious, and has many different beneficial properties, besides being low in carb. </span></b></span></b></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;">So I thought, how great would it be to use Whey powder as a base for the granola instead of rolled oats.<br /> Here is what I cam up with:</span></b></span></b></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;"> </span></b></span></b></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;"> </span></b><span style="font-weight: normal;"><span style="font-size: large;">Grain Free Granola - sugar free </span></span></span></b></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;">Make this into, cinnamon raisin, strawberry vanilla, cranberry crunch, etc.</span></b></span></b></h3>
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<i><b><span style="font-size: small;"><b><span style="font-weight: normal;">In a large mixing bowl:</span></b></span></b></i></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;">4 C sliced blanched almonds*<br />2 C shredded coconut unsweet<br />1 C vanilla Whey powder unsweet<br />1 C organic raisins<br />1/2 C flax meal or 1/4 C chia</span></b></span></b></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;"><br /><i>Stir together, In a seperate bowl mix:</i></span></b></span></b></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;">1 C unsweetened apple sauce<br />2 T palm sugar, or equal to in splenda, stevia<br />1 T vanilla powder or real extract<br />2 T ground cinnamon<br />1 t sea salt<br /><br />Combine the two bowls. Mixture should clump together but not be wet. Spread out on to several racks in dehydrator. Dehydrate at 200 degrees. Every 2 hours stir and crumble granola with your hands until mix starts to clump and dry together. Dehydrate 8 hours or so until crunchy.</span></b></span></b></h3>
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<b><span style="font-size: small;"><b><span style="font-weight: normal;">Can be made in the oven baked at 200 degrees until crispy. Stir every 2 hours just the same. </span></b></span></b></h3>
<b></b>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com1tag:blogger.com,1999:blog-154000193548945099.post-42737167357405980432012-07-17T13:36:00.000-07:002012-07-17T15:28:52.513-07:00Grain Free Bread - Dairy free, gluten free<div style="font-family: "Trebuchet MS",sans-serif;">
I know, I know. It's been a LONG time since I have posted.</div>
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MY life just started getting busy, and busy, and busy, and it's time for some changes around here.</div>
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My business has been taking up all my free time, I am trying hard right now to actually increase my free time and pull away from my business slightly in order to have a life.</div>
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I have been cooking and baking just as mush as ever, but I haven't listed anything. I have lots of pictures stacked up. So I hope to have some great recipes to share with you.</div>
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I don't know what it is about today, but I felt like baking bread.</div>
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I am shocked actually to discover I should be eating more alternative grains then I am used to on a cleanse, so I have been making bread.</div>
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I know how some people just stay away from bread all together, but sometimes I am really at a loss for what to do with left over chicken, or ham and I would love just a quick sandwich.</div>
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I refuse to buy processed bread. Anything you can buy Gluten free, is full of horrible starches and more rice then I eat in a month. I can't force myself to eat them without feeling awful full allllll day and a total pile of guilt.</div>
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I have made some breads in the past.</div>
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Coconut flour, tapioca flour, almond flour, and I usually don't really care for them. I will say I don't like finding coconut flour in my bread.</div>
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I also don't like really dense cakey bread. But, of course you know it's near impossible to get a fluffy and light loaf without Gluten.</div>
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I went to my favorite organic, Natural food store and was very please with their big variety of nut butters. I have honestly never bought anything but almond or peanut. I thought, HEY, if I can make semi good bread from almond butter, what can I make from others?</div>
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I dunno if you have noticed but almond butter doesn't really have that much taste.</div>
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So what about other delicious organic butters? Raw cashew, tahini, sunbutter, pumpkin seed, hemp seed. There is just so many how can you choose? </div>
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Today I knew I was going to bake bread, so I looked in the pantry and had inspiration. </div>
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I wanted to see if it was possible to make a better tasting bread that was just as good for sandwiches, as it was to smother with goat cheese and olive oil and eat as a snack. I want it to be grain free, and delicious without a lot of starches. </div>
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Delicious and moist, fluffly with air bubbles, and a crispy crust. It's pretty much all I could ask for. Now if only I could get my bread maker to make it for me :)</div>
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When it comes to the grocery bill, this is not a cheap bread to make. Compared to the $9 loafs you can buy though they taste better and cost about the same.</div>
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I used a combination of raw and organic nut butters in this recipe with the desire of taste in mind. You can definitely use substitutes in place. The only butter I don;t recommend is coconut. It is by far different and I really don;t know what you would end up with. Changing the recipe could cause your bread to rise differently, bake faster, shorter and change color.</div>
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One thing I can note is using sunflower seeds will cause your bread to turn green. Not a very nice green either, but it is totally okay to eat. Using sunbutter you will want to decrease the baking soda in order to decrease the "green" doing so will make your bread more dense.</div>
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<span style="font-size: large;"><b>Grain Free Bread - Gluten free, Dairy free, Sugar free</b></span></div>
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Yields approx. 4-5 inch tall loaf </div>
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*Whey powder will give you a great rise, almost double in size without having to beat your egg whites. I recommend it*</div>
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<i>In a stand mixer bowl:</i></div>
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3/4 C Raw Smooth Organic Cashew Butter</div>
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- Substitute, Tahini, Pumpkin Seed, Almond, or a combination</div>
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1/4 C Organic Sesame Tahini (sesame seed butter)</div>
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4 organic eggs</div>
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1 T organic apple cider vinegar</div>
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1 T sweetener (honey, agave, stevia, sucralose, palm sugar)</div>
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<i>Beat well until very smooth. Scrape the bowl and add:</i></div>
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1/4 C unsweetened Whey Powder</div>
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- substitute almond flour, I prefer to use good for you Whey powder versus</div>
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beating egg whites. If using almond flour you may want to beat egg </div>
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whites separately and fold into ingredients.</div>
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2 T pumpkin seeds chopped</div>
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2 T chia seeds or hemp seeds </div>
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1/2 t sea salt</div>
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1 t aluminum free baking soda</div>
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1/4 c golden flax meal or arrowroot powder</div>
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<i>Beat until smooth and thick. </i></div>
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Grease a medium size bread pan with coconut oil or "flour" with flaxmeal and use butter.</div>
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Spread batter into pan and smooth out the top. Bake at 350 degrees for 40-45 min.</div>
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**Using a big pan will cause a shorter loaf of bread. If using a big pan double the recipe.</div>
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**change out the salt for cinnamon and vanilla if sweet bread is desired** </div>
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If you use a different combination of nut butter that you like let me know. I have found this to be my favorite blend. Almond butter will cause a much darker loaf but very delicious. </div>
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<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-8398866472784063952012-05-29T20:46:00.002-07:002012-05-29T20:46:32.591-07:00Crisp Crumble Topping - Grain Free, Sugar Free, Gluten Free<div style="font-family: "Trebuchet MS",sans-serif;">
I found myself once again with a huge bag of fresh organic rhubarb ready to made into something delightful. </div>
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I am not daring enough yet to try it as a soup or a stew. I have not come up with a recipe yet for a pie crust that follows the 17DD. </div>
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The most recent one that I listed is my favorite and most up to date recipe so I am going to stick with that.</div>
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I suddenly was dreaming about the delicious strawberry rhubarb pie that I made a few weeks ago. The hot filling with cold vanilla cream is delicious!</div>
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I realized that I don't care if it's pie or not but the combination and the taste is what is the best. </div>
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I had a thought that a crisp would be a good way to go. I knew I could figure out a way to make the topping without using anything I can't have. I was also glad not to have to make my kitchen all dirty making and rolling out pie crust. SO.. This is what I came up with. </div>
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A delicious crisp with a topping was crispy, golden brown, cinnamony and warm.</div>
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My only complaint is there will not be enough to last the week.</div>
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The best part about this topping is you could use it on absolutely <b>any</b> kind of crisp, or crumble you so desire. It will be a recipe that you can use as a substitute in any recipe needing a crumbly topping. I might actually get gutsy enough and try making it into a granola!</div>
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MMMmm I LOVE granola. <b>Homemade granola</b> is so good you could just shovel it in your mouth. But the oats always make it not very good for you if you shovel it in lol.</div>
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I also realized once trying it that it would work for a terrific substitute for <b>graham cracker crumb</b>s or a <b>no bake graham cracker crust</b>. </div>
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First step, I made the topping. I wanted it to cool and dry out a tiny bit before adding it to the filling as I didn't want it to get soft.</div>
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<span style="font-size: large;"><b>6. Crumble Topping - grain free, gluten free, sugar free, low carb</b></span></div>
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<b><i>In a large mixing bowl:</i></b></div>
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1/2 C blanched organic almond flour or ground almonds/nuts</div>
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1/2 C sliced blanched almonds or unsalted dry roasted pumpkin seeds</div>
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1/2 C sugar free vanilla/unsweetened whey powder</div>
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1/2 C xylitol with 1 t of organic mollases/breakfast syrup (for brown sugar taste)</div>
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or</div>
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organic coconut palm sugar/ brown sugar sucralose blend</div>
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2 T cinnamon</div>
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<b><i>In a separate bowl mix melted butter with vanilla and molasses(if using):</i></b></div>
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1/2 t vanilla powder or 1 t real vanilla extract</div>
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1/4 C plus 2 T melted butter or organic coconut oil/lard</div>
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Mix the dry ingredients and slowly stir in the melted butter stirring constantly until the mix begins to clump together and stick. It should look like coarse oat meal. If needed add more butter or coconut oil to until desired texture.</div>
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<b><i>Set the bowl aside.</i></b></div>
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In order to make the filling 17DD compliant and starch and grain free you are going to have to use a fabulous alternative to traditional corn starch. <a href="http://en.wikipedia.org/wiki/Konjac">Konjac powder</a>. If you don't have this you can definitely substitute gelatin or regular tapioca starch.</div>
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I love how it's 0 calories, 0 carbohydrates and thickens 10 times stronger then corn starch. GREAT for diabetics or anyone wanting to avoid the regular high glycemic index of starches. </div>
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This recipe usually needs 3 Tablespoons of flour or corn starch. I used 1 tsp on Konjac and I found it to be exactly right. </div>
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The only trouble with Konjac I find is if you add more before it has completely thickened you can pretty much turn anything into jello. lol. Watch your gravy turn into a jello mold, (don't laugh it happened to me ok). </div>
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Konjac powder is also used to make Noodle and "rice". Of course don;t expect them to be the same as traditional pasta but they hold together like a regular noodle and do the job. They just don't taste like anything, konjac is tasteless. I am really beginning to love these noodles. I see lasagna in the future! it's 17DD friendly!!!!</div>
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<br /><span style="font-size: large;"><b>Strawberry Rhubarb Filling - sugar free, starch free</b></span></div>
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Feel free to reduce the sweetness to what suits you best. I like it slightly tart if you want it sweet add the full 2 C equal to of sugar.</div>
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<b><i>In a large bowl toss together well:</i></b></div>
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3 C chopped organic rhubarb</div>
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2 C sliced organic strawberries</div>
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1 t konjac powder or 3 T tapioca/arrowroot/corn starch (not 17DD compliant)</div>
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<i><b>Mix the konjac well with the fruit until it is evenly spread to reduce any clumping.</b></i></div>
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<b><i>Stir in:</i></b></div>
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1 T real lemon juice </div>
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1/4 C egg whites or 1 organic egg</div>
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1 1/2 C xylitol, stevia or sucralose (any sweetener equal to of sugar)</div>
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Mix well until filling become sticky and well combined. Pour half of the filling into a grased 9x9 square baking dish. Stir your topping and using your hands drop crumbles of half of the topping over the filling.</div>
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Add the rest of the filling over the topping. Crumble remaining topping over the filling.</div>
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Cover with tin foil and bake 350 degrees for 20 minutes. Uncover, increase heat to 400 degrees and bake uncovered for 20 minutes until rhubarb is tender and the topping darkens and becomes crisp.</div>
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Meet me back here tomorrow for pancakes!!!!!!! :)</div>
<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com1tag:blogger.com,1999:blog-154000193548945099.post-72908675131111151202012-05-27T14:24:00.001-07:002012-05-27T14:24:13.113-07:00Chocolate Lava Cake - Sugar free, flour less<div style="font-family: "Trebuchet MS",sans-serif;">
I always have trouble with my chocolate cravings following cycle 1. I like chocolate, but since we don't buy sweetened chocolate anymore it's really not good alone by itself.</div>
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I love chocolate desserts, but not just melted chocolate gobbed onto fruit.</div>
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So, I was searching through my delicious grain free cookbooks and found a great option for a chocolate Lava Cake.</div>
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One of my most favorite desserts when we would go out for dinner was chocolate lava cake or toffee pudding.</div>
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Nothing is really more delicious in my book.</div>
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Of course the trick right now is to avoid any kind of starches or grains or flour. So luckily I was able to figure out a recipe for lava cake without any kind of flour whatsoever. </div>
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If you have ever made a flour less chocolate cake I am sure this is very similar. </div>
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The addition of whey powder causes them to puff up and be more cakey then traditional flour less cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq26Xu1HMk0h3L_hY3-0ofjut7o_3RQ3RPX2CgLE8Yt9lFx145czsWvzuw7efQrxlTY4J1rpe6s68tXnRwZhcbE6XnGs6UeHY9JEiopTUyzuMu6gQgRwl4FZGQxyjiDP7Vmw9jS-LzFi4/s1600/SAM_2167.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq26Xu1HMk0h3L_hY3-0ofjut7o_3RQ3RPX2CgLE8Yt9lFx145czsWvzuw7efQrxlTY4J1rpe6s68tXnRwZhcbE6XnGs6UeHY9JEiopTUyzuMu6gQgRwl4FZGQxyjiDP7Vmw9jS-LzFi4/s320/SAM_2167.JPG" width="320" /></a></div>
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They are only partially baked so the inside is soft and warm still like lava. The best part was they fell after baking and left a delicious hole in the center just waiting to be filled with something creamy. If you eat them directly out of the oven they will still be puffed up like the picture above. Thats how they looked right out of the oven. After about 10 minutes they looked more like this.</div>
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I had this thought of coffee ice cream that I usually order and I figured I would be able to get the same flavor out of whip cream without added sugar. </div>
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Ice cream is not allowed on 17DD and neither is caramel sauce right now.</div>
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So coffee whip cream!</div>
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It turned out fluffy, creamy and coffee delicious. I hope you use this as a great recipe to fall upon on any kind of diet as they are significantly low in carbs and delicious. This brings me to recipe number 5 out of 17. I hope your having as much fun as I am. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLxsaWNI7M9s5xlKYzV54F9XAaLIJI6zOS5ct3zFT0f9af9GL8RJF2WMHeFrTlrO44hEm-5c3X86Bwf2Ww7BW4WPf9OEmKqc9ZZfYa-GqPX_m9xVD9sK0sNpGbhU_zv-JDYCJS02tVH8/s1600/SAM_2176.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLxsaWNI7M9s5xlKYzV54F9XAaLIJI6zOS5ct3zFT0f9af9GL8RJF2WMHeFrTlrO44hEm-5c3X86Bwf2Ww7BW4WPf9OEmKqc9ZZfYa-GqPX_m9xVD9sK0sNpGbhU_zv-JDYCJS02tVH8/s400/SAM_2176.JPG" width="300" /></a></div>
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<span style="font-size: large;"><b>5. Chocolate Lava Cake - Grain free, sugar free, flour less</b></span></div>
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<i>In a mixer whip together until creamy:</i></div>
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3/4 C melted butter/coconut oil</div>
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3 organic eggs</div>
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1/4 C egg whites or 2 egg white</div>
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1/4 C heavy cream/cashew milk/coconut milk</div>
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<i>Blend dry ingredients together:</i></div>
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1/2 C xylitol, date sugar, or date syrup (my recipe) (palm sugar or sucralose may be substituted)</div>
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1/4 C unsweetened whey powder</div>
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1 t baking soda</div>
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splash organic apple cider vinegar </div>
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Slowly scoop dry ingredients into mixer bowl while spinning. </div>
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Once well combined slowly pour in chocolate so that it doesn't seize.</div>
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4 oz unsweetened bakers chocolate or 1/2 C melted </div>
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Slowly pour the chocolate in a steady stream into the batter and beat for 1 minute.</div>
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Grease 6 ramekins or 6 large muffin cups with coconut oil.</div>
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Place on a baking sheet and bake for 8-12 minutes at 400 degrees until the center is still moving when you shake the ramekin.</div>
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Let cool for 10 minutes before serving. Dollop with coffee whip cream just before serving.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgTV7spmlSRQFoTNxiQu2BUzYnoOdcizCXxTvLeHj1IKUw8HEUM1tQs0uEATS_J23lSDO4cibODgrO5w4ehTA4hdSx5JemELGlZkSzASGFQFmJY_x4X7ZZcc1tLMK6Vfa8kHM87Z4lt8/s1600/SAM_2178.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgTV7spmlSRQFoTNxiQu2BUzYnoOdcizCXxTvLeHj1IKUw8HEUM1tQs0uEATS_J23lSDO4cibODgrO5w4ehTA4hdSx5JemELGlZkSzASGFQFmJY_x4X7ZZcc1tLMK6Vfa8kHM87Z4lt8/s320/SAM_2178.JPG" width="320" /></a></div>
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<span style="font-size: large;"><b>Coffee Whipped Cream - sugar free</b></span></div>
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1 C of whipping cream</div>
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2 T strong coffee</div>
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1 t real vanilla extract</div>
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1 t stevia</div>
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2 T fresh ground coffee </div>
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Whip whipping cream until stiff peaks form. Fold in coffee, vanilla and stevia. Sprinkle coffee grounds and fold in.</div>
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Dollop whip cream into centers of each lava cake. Eat while warm. Sprinkle with more coffee if so desired.</div>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com3tag:blogger.com,1999:blog-154000193548945099.post-54048813931237878862012-05-23T21:55:00.001-07:002012-05-23T21:55:59.582-07:00Breakfast Egg Muffins - grain free, gluten free, starch free<div style="font-family: "Trebuchet MS",sans-serif;">
It was a very nice long weekend and I realize when I come back home and get back to routine how much my baking is missed.</div>
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When it comes to lunches if I haven't been making anything there is really nothing to eat besides carrot sticks and canned fish.</div>
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It's difficult being Grain Free and eating breakfast on the go, especially when you get down to 17DD as the regular grain free indulgences all of a sudden become non existent.</div>
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Your main source of breakfast food becomes eggs and yogurt in Cycle 1.Yogurt is fine but eggs on the go? Boiled eggs are only fun for about a week. </div>
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I make a fair bunch of fritatta and egg casseroles but even those can be troublesome to eat when you're driving to work with a delicious hot steaming coffee.</div>
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SO ... I had a VISION!</div>
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What if I was able to make a delicious breakfast muffin! Not just a muffin like all of my other recipes, but a BREAKFAST muffin.</div>
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We're talking Eggs, cheese, turkey bacon, scallions oh yum.</div>
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I looove my lemon, cranberry, whey powder muffins. They are great. But sweet muffins with sweet yogurt and sweet coffee is not for every day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvvu1RukcmWAlN65hyCajFp7IQGAzy2M8D0r3ia46EvUHs1DhldIrDFofBgAlSiXPX7GcV_lpMwzt4eCvoObrLyM5sI90zYxo9aLnT-lZu5vLNjCye1R6FnWKpcRNIWdhyXepgwReKUE/s1600/SAM_2023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvvu1RukcmWAlN65hyCajFp7IQGAzy2M8D0r3ia46EvUHs1DhldIrDFofBgAlSiXPX7GcV_lpMwzt4eCvoObrLyM5sI90zYxo9aLnT-lZu5vLNjCye1R6FnWKpcRNIWdhyXepgwReKUE/s320/SAM_2023.JPG" width="320" /></a></div>
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Here is a fabulous way to eat a balanced breakfast, grain free, starch free, and without additional carbs.</div>
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I love how you don't need a mixer or a food processor, to complete these. </div>
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You can obviously pick many different savory flavors to complete these muffins.</div>
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I stuck to my basics. </div>
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I used the silicon and the paper baking cups to make them easier to remove from the pan without sticking. You could omit these by using coconut oil or butter to grease the muffin tins.</div>
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I added some whey powder to the recipe to make them more "cakey" other than "eggy" and I quite liked it. You may need to adjust seasonings accordingly to make up for flavors, and sweetened or unsweetened whey powder. </div>
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Using the whey powder in the muffin will also cause them to "rise" similar to a regular muffin. Without the whey powder you will probably have fairly flat muffins. </div>
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If you want to omit the whey powder completely it will be totally fine. To substitute the whey powder I would recommend coconut flour.</div>
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This brings me to my 4th 17DD safe recipe!!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpplhuF4MWKcOJzIU9ImwDIqLu9Oqn5lMEaOLMLj7B-lukOZzFiG_P1I6_VCkutL0eFkNX56GYob_8LsHotmKuxyc7p7kE7jwUykXfKD4fP6UxFx625prYzA6oGlMaawC3x_FpRxdepPk/s1600/SAM_2022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpplhuF4MWKcOJzIU9ImwDIqLu9Oqn5lMEaOLMLj7B-lukOZzFiG_P1I6_VCkutL0eFkNX56GYob_8LsHotmKuxyc7p7kE7jwUykXfKD4fP6UxFx625prYzA6oGlMaawC3x_FpRxdepPk/s400/SAM_2022.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>4. Breakfast Muffins - grain free, starch free, dairy free, gluten free</b></span></div>
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<i>In a glass bowl scramble together:</i></div>
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6 organic eggs/whites equal to</div>
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1 C coconut Milk/Dairy Milk/Cream/Almond Milk</div>
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1 t sea salt</div>
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1/2 t garlic powder</div>
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1/4 t black pepper</div>
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1/4 t onion powder</div>
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dash of paprika</div>
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<i>Add to egg mixture:</i></div>
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1/2 C finely chopped vegetables.</div>
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<li>scallions, bell peppers, pimentos, mushrooms, tomatoes etc.</li>
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4 slices turkey/chicken bacon fried crisp and diced (ham, bacon, sausage etc)</div>
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1 cold 4 oz cream cheese brick chopped into pieces (1 C old cheddar cheese)</div>
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Mix the filling into the egg mixture and scramble as you would an omelet. You want to leave the cream cheese in pieces as it will melt in the oven.</div>
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Slowly scoop in 3 T unsweetened whey powder or 2 T coconut flour</div>
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Mix all ingredients together and pour into greased or paper lined muffin cups. Fill 2/3 full and bake.</div>
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Bake at 400 degrees for 13-18 minutes. Just until the top is firm, and starting to brown.</div>
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Let cool for 10 minutes before eating.</div>
<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-82720531932059181432012-05-16T16:44:00.001-07:002012-05-23T21:56:25.094-07:00Waffles - Grain Free, Sugar Free, Gluten Free<div style="font-family: "Trebuchet MS",sans-serif;">
I kind of get tired of eating breakfast on the 17 DD like 5 days in lol. I like eggs, but I don't like them without bread or something under them unless they are created into an omelet. But I don't want to make an omelet every morning either.. </div>
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So eggs get boring quickly when I can't use any of my alternative grain recipes. So I love to venture out into waffles, pancakes, french toast, muffins, loafs.. etc.</div>
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However it's pretty hard to make any of those things on a diet when you can't eat any significant carbs or grains.. or is it? </div>
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I have this great recipe book about grain free, low carb eating with no sugar. I use it as a reference as even in that book almond flour and coconut flour are used throughout which would be fine if I wasn't following the 17. </div>
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There is a recipe for pancakes in there and I based this recipe using similar ratios but different ingredients that are compliant with 17. </div>
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Every post I have written lately has been complaint on the 17 DD. I will be listing 17 recipes that are able to be eaten on every cycle and here is number 3.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcoluiQbKkJVhyhnVK6KE3XaRWFdfAC0uD2LY7VCl8oikywOqivE7pkfEf1iFLQHXVDsW0vK-cIG_QDmg-lX3ev6MqSEL-h8mI9EW8W0oR_GuY0V3GOxEwAwCGq2XdmXhK1NOnAwetgU/s1600/SAM_2019.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcoluiQbKkJVhyhnVK6KE3XaRWFdfAC0uD2LY7VCl8oikywOqivE7pkfEf1iFLQHXVDsW0vK-cIG_QDmg-lX3ev6MqSEL-h8mI9EW8W0oR_GuY0V3GOxEwAwCGq2XdmXhK1NOnAwetgU/s400/SAM_2019.JPG" width="400" /></a></div>
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Delicious, crunchy, moist and golden brown. </div>
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I have made many different waffles using almond flour and coconut flour. I will say though this one is by far the easiest of all of them, and I actually liked it the BEST. NO I am not just saying it so I can talk myself into eating more diet food. I actually like these the best as they are so similar to wheat waffles I completely have forgotten about them. </div>
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Don't get my wrong my coconut flour waffles are d e l i c i o u s. They are more expensive to make due to the fat content that is needed to keep them moist. But they contain beans, (which I don't always have soaked, cooked and ready to go) and are tricky to cook. They take much longer than a regular waffle to cook and I am always having to delicately and patiently lift them out of the iron trying not to make them shatter into too many pieces as they crumble unbelievably. (It turns into how many people does it take to get the waffle out of the iron)</div>
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I found that using whey powder in a lot of my recent recipes is really quite useful as it is really sticky when combined with liquid and holds everything together quite well.</div>
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I was able to lift up on one corner of the waffle and set in on a plate. </div>
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It was done and cooked through following the regular cooking time on my waffle iron. I am not sure if it will work that way for everybody but mine were firm and good. It was about 2 minutes per side.</div>
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The only challenge I had with this recipe is they really, really, really, expand when the batter hits the iron. I can't hesitate enough that they DOUBLE in size and then deflate as they cook. </div>
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I found the easiest way to avoid it pouring out all over my counter was to leave the lid slightly open for 1 minute, then I closed the lid and flipped the iron over. If yours doesn't flip, just lock the lid and continue until done.</div>
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I made these using a fiber source that is compliant versus using flax. <a href="http://en.wikipedia.org/wiki/Psyllium_seed_husks">Psyllium Husk</a>. </div>
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Psyllium husk is a first for me. I haven't really used it as I always use flax instead. I must say I enjoyed using the psyllium as it is white or golden and didn't cause unwanted coloring in my waffles. It also had a pretty neutral taste compared to flax so I didn't really notice it in the recipe. If you don't want to use psyllium you could switch it out for golden flax meal or almond meal. However, 2 T of nuts or flax meal is considered one fat serving on the 17 DD and therefore you would have to eliminate all fats for the rest of the day after consuming these.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmtT0eaSU_vj5-c6_bcVIymqYf2_Uf3ShiYWSrfpyRfX-oZkYqzhRFqZTRo8tV1nH6fgeDm6PQ4PwUq8_cFN8gf5JSXkj_XoojJQpWjBlnsvy3wBp4bzHQDN6HMHzBJ-qS2BABsE4dA8/s1600/SAM_2020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmtT0eaSU_vj5-c6_bcVIymqYf2_Uf3ShiYWSrfpyRfX-oZkYqzhRFqZTRo8tV1nH6fgeDm6PQ4PwUq8_cFN8gf5JSXkj_XoojJQpWjBlnsvy3wBp4bzHQDN6HMHzBJ-qS2BABsE4dA8/s640/SAM_2020.JPG" width="640" /></a></div>
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<span style="font-size: large;">3. Waffles - Grain Free, Gluten Free, Sugar Free, Starch Free, Flour less</span></div>
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Please let your iron lid open for 1 minute once batter is poured to avoid spilling over.</div>
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Grease your iron well and cook on med high. </div>
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<i>In a food processor beat until smooth:</i></div>
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3 organic eggs</div>
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1/2 C organic cottage cheese, ricotta cheese, cream cheese, sour cream, Greek yogurt</div>
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<i>Add into food processor:</i></div>
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1/2 C psyllium husk** (substitute 1/2 C almond meal or golden flax meal)</div>
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2 t Xylitol or stevia, sucralose, plam sugar, or raw agave nectar</div>
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1 t real vanilla extract</div>
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1 t real lemon juice</div>
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1/2 t baking soda</div>
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1/2 t sea salt</div>
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<i>Beat until smooth. While mixer is running slowly add:</i></div>
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1/2 C sugar free vanilla whey powder</div>
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<i>Scrape down sides well and add:</i></div>
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1/2-3/4 C water</div>
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Let the batter stand for 3 minutes </div>
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Batter should become thick and frothy. If it's too wet add more whey powder. If it's too dry add more water. You will have to adjust following climate.</div>
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Batter will be thicker than traditional batter and this is ok. You will have to scoop the batter into the iron and spread it out versus pouring it in. </div>
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Let your lid stay open for 1 minute while batter puffs up and starts to cook. Close lid and lock. If your batter pours out it was to full. </div>
<span style="font-family: "Trebuchet MS",sans-serif;">Divide batter into 3-4 waffles and cook following manufacturers directions.</span><br />
<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-81952613701453563602012-05-13T22:19:00.001-07:002012-05-16T16:08:22.657-07:00Oopsie Rolls - Grain Free, Wheat Free, Starch Free<div style="font-family: "Trebuchet MS",sans-serif;">
So... I am getting excited about summer food. Steak, ribs, hamburgers, baked beans, hot dogs, potato salad, Greek salad, Cole slaw, BBQ corn cobs, baked potatoes, planked fish.. MMMm seriously how can you resist? </div>
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It's definitely harder on a grain free diet as we hardly eat potatoes, no bread, and if I do make bread it doesn't go with hamburgers.. </div>
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So, in anticipation of getting our fire pit outside I have been planning ways to get through the delicious hamburgers cooked over the fire. Also we love to do day trips to the mountains on the weekends and the less crap we have to take with us the better. You have to have forks and everything... lol</div>
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Hamburgers with lettuce leaves are also kinda boring sometimes because I want bacon and mushrooms and onions and tomato and cheese and it's weird without a bun. </div>
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SOOOOOOooo I was a little worried as we are coming up to our day 1 of the 17 and I wanted to make all recipes compliant. </div>
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I was doing some research as usual with using Whey Powder to cook with as that is relatively new for me. </div>
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Well, good news I came across a few recipes that were posted all over the Google. </div>
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<span style="font-size: large;"><b style="font-family: "Trebuchet MS",sans-serif;">"Oopsie Rolls"</b></span>. </div>
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Yes they are flat, unlike traditional rolls. However we all know that around here nothing is traditional. </div>
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They are soft, fluffy, and neutral so whatever taste you have it will become! </div>
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I checked over the ingredients and I was a little worried as Kyle does NOT like meringue in any way, shape or form. </div>
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The main ingredient in these is eggs, whipped eggs to be exact so I was worried after all of my work and planning he wouldn't like them. So I just didn't tell him.. I put out extra lettuce just in case it was needed. </div>
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I have a delicious pancake recipe (soon to be posted) using very similar ingredients and I LOVED the pancakes so I was ready to embrace the yumminess.</div>
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Here it is.. My delicious hamburger! </div>
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Trust me the rolls are perfect. They are a vehicle from the plate to your mouth. End of story.</div>
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But they are very useful, as they are easy to make savory, or sweet.</div>
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What I like best about them is they are not full of starch or carbs like my bread rounds, coconut buns, biscuits etc. They are not going to fill you up and make you unhappy. They will only help you enjoy the experience that your mental relationship plays in your life. </div>
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I hope you have time to make these one night. They are great.</div>
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They can be a little tricky so please follow the recipe exact. <b>You may need to adjust according to climate in order to the texture just right. </b></div>
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Also ovens may vary. I cooked mine in my mini oven with the element close to the pan so they kept there shape fairly well. It may help to cook them in the same place in your oven or increase the heat if your having trouble with keeping them separated. </div>
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Work quickly, the faster the less liquid you will end up with that will not be useable.</div>
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<span style="font-size: large;"><b>#2 Oopsie Rolls - Gluten Free, Grain Free, Sugar Free, Dairy Free, Starch free</b></span><br />
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<span style="font-size: large;"><b><span style="font-size: x-small;">this is my version of an original which can be found @ the lighter side of low carb :) </span></b></span></div>
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<i>In a stand mixer bowl beat on high until stiff peaks form:</i></div>
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4 organic egg whites</div>
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1/8 t cream of tartar or organic lemon juice</div>
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pinch of sea salt </div>
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<i>In a separate stand mixer bowl beat well until thick:</i></div>
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4 organic egg yolks</div>
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1/4 t organic lemon juice /organic unfiltered apple cider vinegar</div>
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1/4 t aluminum free baking soda</div>
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1/2 C organic cottage cheese/organic cream cheese room temperature</div>
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3 T unsweetened/vanilla whey powder </div>
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Spices needed for sweet or savory (recipe follows)</div>
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Prepare 2 baking sheets with parchment paper. Move oven rack to top half of oven and set to 300 degrees.</div>
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Beat the egg whites until stiff peaks form. In a separate bowl beat yolk mixture until pale yellow and thick. VERY delicately fold yolk mixture into white mixture without crushing whites. Mix should look like fluffy yellow meringue.</div>
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On prepared baking sheets use your spatula and dollop mound circles without flattening the mix and leaving generous space in between. Divide into 12 mounds. </div>
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Immediately place pan into oven and bake for 20-25 minutes.</div>
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They need to become browned or they are going to be too soft to do anything with. </div>
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Bake until set enough to handle and cool completely. </div>
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Leave them out on the counter until use, closing them will cause them to get soft and mushy. </div>
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You can toast them lightly just before eating in the toaster oven to firm them up.</div>
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<b>For savory rolls:</b><br />
1/8 t onion powder</div>
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1/4 t sea salt<br />
pinch dry mustard</div>
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sprinkle with sesame seeds once on sheet pan</div>
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<b>For sweet rolls:</b></div>
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1 xyliol/stevia/sucralose/raw agave nectar/palm sugar</div>
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1 real vanilla extract</div>
<span style="font-family: "Trebuchet MS",sans-serif;">dash cinnamon</span><br />
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<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com2tag:blogger.com,1999:blog-154000193548945099.post-83344161285229047862012-05-10T22:46:00.002-07:002012-05-23T21:57:43.598-07:00Cranberry, Lemon Whey Powder Muffins - grain free, sugar free<div style="font-family: "Trebuchet MS",sans-serif;">
I am so excited about this recipe! </div>
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Sometimes I come across good recipes and I put them aside because either I have them in mind for sometime special, I need a specific ingredient, or I am unsure of the outcome. I was even more excited to try this recipe because I got to use my NEW food processor!!!!!!</div>
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I found a very similar recipe not too long ago. I book marked it, and put it aside for that special day. </div>
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My beloved husband the other day was excited to say we had enough air miles finally to buy something. He saw this fantastic Compost that he really really wanted (lol I know). It may seem silly but it's about 129$ to buy it in store and 99$ on sale. I think it's a little absurd how much they cost when they are totally plastic and just sit there. </div>
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So he ordered it ( so exciting!) and then I of course was bugging him about what I was going to receive from MY hard earned air miles... (hint, hint). There was nothing that I really NEEDED except:</div>
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1. Icecream machine<br />
2. Food Processor<br />
I of course have a fantastic food processor. It's not even that old I got it at my bridal shower. It has become my favorite tool (besides my beloved fancy Kitchenaid mixer), especially after gluten free. I find almost every recipe if not in my mixer is in my processor being pureed and emulsified. <br />
3 Days after we placed the order for the processor it was going to take 4-6 weeks for it to arrive. Today, sitting there with my coffee in peace and quiet. Door bell rings.</div>
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MY FOOD PROCESSOR WAS DELIVERED TODAY OMG!!!<br />
It's so shiny and perfect! Look it even has a special box for all of the attachments. I was even more excited because when I opened the box I realized it was the fancy pancy one on TV. The one I always dreamed of having but never would due to it being 289$ (and I was complaining about the compost lol).</div>
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I honestly never even thought about it but I didn't even look at the processor on the website when Kyle was telling me about it. I just heard the specifics and was sold. I didn't care, honestly mine is like 30$ originally and I have to puree most things in two batches. It's like a 6 cup this one is a 13 cup. It also comes with two different bowl sizes and the small bowl that you use for beating egg whites is the size of my old processor lol.</div>
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It's a sad day when an appliance moves on. It has got me through every fad diet and recipe I have ever tried. RIP. Mom, I am giving it to you!!! I heard you need one.</div>
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There is is the shiny new one beside my old retired one.. sad:(</div>
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Not too long ago (12 days ago) I was sitting on a beach in Mexico soaking up too much vitamin D and eating too much bad food (gluten free of course). Since then I haven't been feeling quite the same as I did before. We have decided to go and follow cycle 1 of the 17DD and see if it makes a difference. </div>
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The problem that I always have following cycle 1 is lunch time and snacks. Lunch time is hard when there is no crackers, bread, tortilla, granola, cereal, biscuits, etc. </div>
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And I get tired of yogurt pretty fast when it comes to snacks.. lol. </div>
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So, I was determined on my day off today to sit at the computer until I came up with great ideas for baked items that taste delicious and are completely compliant.</div>
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Though, I spend most of my life eating grain free, when it comes to baking I use nut flours, coconut flour and some starches for the base.</div>
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Without these what is left? I cant use beans, pumpkin puree, zuchinni puree, beets, potatos or any sort of base that I am familiar with. </div>
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If I told you to come up with a recipe to make muffins without flour or meal of ANY kind would be able to do it? </div>
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Ugh so frustrated and hungry I sat there. I searched on Google and through all of my great books. </div>
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I will be listing 17 recipes over the next 20 days as I prepare and start my cycle 1. It's important I am able to show you that you can be compliant, eat well and not get depressed like I have so many times. </div>
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Are you familiar with <a href="http://en.wikipedia.org/wiki/Whey_protein">whey protein</a> --------------------></div>
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It's a great alternative when it comes to baking without using flours or starches. It can be tricky though, it reacts completely different than flours and you can receive a very unpredicted result. <br />
We happen to have a huge container of it left over from when Kyle would take a protein shake every morning. I am glad we didn't throw it out as it's crazy expensive and lasts years.</div>
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I was also excited to discover the one we had is gluten free, sugar free, with no preservatives, dyes, flavors or anything unnatural. </div>
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So my first experiment today was to try making muffins. </div>
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I looooove muffins. I have many muffin recipes but not one that uses whey or only whey for the main ingredient. I took a combination of a recipe that I found and a recipe that I have used traditionally with almond flour. <br />
They are deffinetly different, but actually GOOD different. They taste like angel food cake and have a texture very similar to it. </div>
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I ate one hot out of the oven with butter and I was actually very surprised. Let me know what you think.</div>
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<span style="font-size: large;">#1 Cranberry Lemon Muffins - Whey powder</span></div>
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gluten free, grain free, low lactose, sugar free </div>
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*You will need to use muffin liners or silicon liners for this recipe</div>
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<i>In a food processor or mixer bowl combine:</i></div>
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1 C psylium husk, flax meal, or almond flour (almond flour not on 17DD)</div>
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1 C xylitol, stevia, or sucralose** (if whey powder is sweetened hold back on sweetener)</div>
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1 t organic corn free baking powder</div>
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1/2 t aluminum free baking soda</div>
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1 1/2 t ground cinnamon</div>
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1/8 t ground nutmeg </div>
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1 t sea salt</div>
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<i>In a glass measuring cup mix until blended:</i></div>
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1/2 C plain organic greek yogurt, sour cream, cottage cheese, yogurt cheese</div>
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1/2 C water</div>
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1/4 C melted organic butter, coconut oil</div>
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1 t real vanilla extract</div>
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2 organic eggs</div>
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1 T organic lemon juice or more if desired </div>
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<i>Pulse dry ingredients until mixed. Slowly while mixer is running pour in wet ingredients. Scrape down sides well. While mixer is running slowly parts at a time add in whey powder.</i></div>
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1 C unsweetened plain or vanilla whey powder</div>
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Add 1/2 C whole fresh or re hydrated cranberries</div>
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Pulse until well blended. Whey powder will cause the batter to thicken, clump together and be very shiny. Make sure there is no lumps.</div>
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In a cupcake pan lined with 12 parchment paper liners pour in muffin batter until 2/3 full. They will rise quite a lot, but will shrink back down upon cooling. Adding too much batter will cause the muffins to stick together, so if needed use 2 pans for baking. </div>
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Bake at 350 for 18-20 minutes.</div>
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<span style="font-family: "Trebuchet MS",sans-serif;">The muffins will fall quite considerably once removed from the oven (similar to a souffle) as there is no starch or flour in the mix to hold them up. They may look funny, but they taste pretty darn good.</span><br />
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</div>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com9tag:blogger.com,1999:blog-154000193548945099.post-65955707140767243932012-05-04T16:42:00.000-07:002012-05-10T22:49:25.813-07:00Pie Crust - Gluten free, Grain Free, Sugar Free, Dairy Free (Apple Pie, Straw Berry Rhubarb Pie)<div style="font-family: "Trebuchet MS",sans-serif;">
So this morning I was going through my produce baskets to see what I needed to order this week in my fresh weekly produce basket. </div>
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I had soo many apples sheesh, and low and behold they were all getting soft at the same time. So, of course what can you make with apples? </div>
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There was my brothers voice in the background "Apple Pie" and then my fate was already planned for me. </div>
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Of course I had to make apple pie. It's not my favorite really, but I love it if you have GOOD quality sugar free ice cream not the No Name brand by the bucket hard as a rock crap ice cream. bleh.. If your going to have that you might as well have the processed store bought pie that has that filling that sits for months in a bucket. </div>
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Gosh that makes me cringe. Knowing what I know now, I do not want to eat it. I can think of the list of ingredients and picture them in my head.</div>
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SOOO, a real apple pie. yum. </div>
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So I got out my cook books to look up different pastry shell recipes to see which one I felt like making.</div>
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I could have used the recipe I served at Christmas with my butter tarts and pumpkin pie. However, when it comes to double crust pies I don't like the texture of a rock hard crumbly crust. I want it to be soft, tender, firm, flaky, and delicate :)</div>
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Apple pie is so much more special then pumpkin pie. It needs the delicate crust folded over the top of the apples, versus just underneath the pumpkin.</div>
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There it is my beutiful pies. </div>
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Just the other day I was at my favorite Organic store and there it was a bin of organic rhubarb sitting there waiting for me to pick it. MMM so I bought a bag thinking if I didn't use it I could freeze it until I had time to make it into a pie.</div>
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Strawberry rhubarb pie.. My dad's mouth is watering right now lol. I thought that I would actually never make it myself as it's not my favorite. However my husband is a HUGE fan. He loves rhubarb stew, crisp, soup, pie and cobbler. </div>
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So I thought about him and I figured while I was making the pastry I would just make a double batch!</div>
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So here it is. My delicate pie crust which I used a combination of two recipes from my favorite cook books to make this one. It's definitely soft, delicate and crumbly. I will warn you it is not nearly the same texture as a traditional wheat pastry. It doesn't "flake" because there is not gluten in it to surround the butter and flake during the baking process. It also has completely different ingredients but I thought it was fantastic!<br />
I have about three more different recipes to try to pick out my favorite one but this by far was easy (no food processor, blender, or mixer) and it didn't have to chill hardly at all. </div>
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I added cute little harts on the top to make them pretty as I had a smidgen of pastry left over (as usual).</div>
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<span style="font-size: large;">Pie Pastry Crust DOUBLE CRUST - gluten free, grain free, dairy free, sugar free</span><br />
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<span style="font-size: large;"><span style="color: red; font-size: small;">Please note I have been receiving great comments in my email about this recipe. It is supposed to be more "cakey" than flakey. It is nothing like a traditional wheat crust. Also you will need to adjust the fruit fillings to your taste and following climate will change cooking time and starch requirements.</span></span></div>
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<i>Mix dry ingredients in a large mixing bowl:</i></div>
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2 C blanched almond flour</div>
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1/4 C organic coconut flour</div>
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1/2 t aluminum free baking soda</div>
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1/2 t sea salt</div>
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*add up to 1/2 C coconut flour depending on climate </div>
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<i>Mix in a glass bowl:</i></div>
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3 organic eggs</div>
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1 T sucralose, xylitol, honey, raw agave nectar or 1/8 t stevia</div>
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1/4 C organic melted butter, coconut oil or non hydrogenated grape seed oil</div>
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Mix the dry ingredients with a pastry blender to remove all clumps and blend. Pour in wet ingredients and mix together with a spatula. Mix until dough becomes sticky and sticks together firmly in a large clump.</div>
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Let stand 3 min. If your dough looks too wet after 3 min add more coconut flour. Your dough should be moist but sticky and clumpy not wet.</div>
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Roll out dough between 2 pieces of parchment paper 1/4 inch thick (thinner will be harder to remove). Grease your glass pie dish with coconut oil or butter thoroughly.</div>
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Remove one sheet of parchment and transfer the dough to your pie dish.</div>
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If it breaks it's really easy to press another piece together and fill in the holes, no worries.</div>
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Place your bottom pie in the fridge. Place the second half of dough in a ball in the fridge while you make your filling.</div>
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<b>Please read on about using this recipe with traditional recipes and alternative fillings.</b></div>
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<span style="color: red;">This pie crust can be made using any traditional recipe. The only down fall is baking the crust over 18 minutes will burn it VERY QUICKLY. </span><br />
<span style="color: red;">You will need to pre cook ALL of your pie filling using this recipe with a </span><b style="color: red;">double crust.</b></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">If you are using a single crust in say pumpkin pie, simply cover the pie with tinfoil and bake. Your edges will still end up very dark.</span><br />
<span style="font-size: large;"><br /><span style="font-family: "Trebuchet MS",sans-serif;">Apple Pie Filling - Sugar Free</span></span><br />
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<i>In a saute pan over medium:</i></div>
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5-6 Galla apples peeled, and sliced 1/4 inch</div>
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2 T butter or coconut oil</div>
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1/2 C water </div>
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Cook the apple for 5 minutes until slightly tender. Add remaining ingredients:</div>
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1/2 C sucralose, xylitol, palm sugar, or 4 pkg stevia</div>
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1 t cinnamon</div>
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dash of nutmeg</div>
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dash of sea salt</div>
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1 t konjac flour or 1 T tapioca flour mixed with water until blended</div>
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Stir in the spices and tapioca until mixture thickens and forms a sauce. Remove from heat. </div>
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Immediately pour apple pie filling into your chilled pie shell. Roll out the top crust using the same technique. Seal edges with a wet fork. Place 4 slits into the top of the pie crust and brush with egg wash.</div>
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Bake @ 400 for 18 minutes. Watch it, mine got very dark past 19 minutes. </div>
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Of course I had to experiment a tad with the strawberry rhubarb pie. I have never cooked this filling before and I was unsure if it would taste the same or if it would be done after only cooking for 18 minutes.</div>
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It turned out very well, it tastes the same to me as it did in my past memories. The only note I have is using tapioca starch in place of traditional flour made the sauce for the pie more white than usual. It however had no effect on the taste or texture.</div>
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If this bothers you I recommend using rice flour, or oat flour instead. Or simply a couple drops of beet juice and it will look just like the old days!</div>
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<span style="font-size: large;">Strawberry Rhubarb Pie Fulling - Sugar Free</span></div>
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<i><span style="font-size: large;"><span style="font-size: small;">In a saute pan over medium heat:</span></span></i></div>
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<span style="font-size: large;"><span style="font-size: small;">2 T butter, or coconut oil<br />2 C of chopped organic rhubarb</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Cook stirring ocassionally. Cook for about 5-7 minutes until it's just slightly tender. You only want it to be about half way cooked through as it will cook in the oven. </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><i>Stir in: </i></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">1 1/2 C sucralose, xylitol, palm sugar, 1/2 C stevia</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">1 t konjac flour or 3T tapioca flour mixed with water until blended</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Pour corn starch into rhubarb and sucralose mixture until combined. Remove from heat and place filling in a cold bowl. (If you leave the filling in the pan while adding the egg it may curdle).</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Add 1 C Chopped strawberries </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Scramble 1 egg with 1 t lemon juice very well. </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Pour over the filling and stir well to combine. Place in chilled pie shell imediately. </span></span>Roll out the top crust using the same technique. Seal edges with a wet fork. Place 4 slits into the top of the pie crust and brush with egg wash.</div>
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Bake @ 400 for 18 minutes. Watch it, mine got very dark past 19 minutes. </div>
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It was fabulous! My glutenous brother said he wanted a second piece after 3 bites! MMMM... I am hoping to try this recipe using peaces and raspberries.</div>
<br />HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com13tag:blogger.com,1999:blog-154000193548945099.post-78725720960381319492012-04-17T15:26:00.000-07:002012-04-17T15:26:24.587-07:00White Sauce "Roux" - Grain Free, Gluten Free, Starch Free, Dairy freeI<span style="font-family: "Trebuchet MS",sans-serif;"> have finally done it. A delicious, smooth roux sauce without starch or flour. </span><br />
<div style="font-family: "Trebuchet MS",sans-serif;">I have been failing miserably at doing this for so long that every time I end up using rice flour and waist a crap load of butter in the process.</div><div style="font-family: "Trebuchet MS",sans-serif;">Of course you can make a traditional white sauce base using rice flour or any other alternative grain. So if we can't use flour then use a Starch right? However, we are grain free of course and that also then limits <b>starches</b>. </div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;">Tapioca Flour</div><div style="font-family: "Trebuchet MS",sans-serif;">Arrowroot Powder</div><div style="font-family: "Trebuchet MS",sans-serif;">Konjac Flour<br />
Potato Starch<br />
Organic Corn Starch</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">There is really no health benefits whatsoever from using starches. They all are high on the glycemic index, difficult to digest and add carbohydrates and calories that are not as good for you as grain free choices.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">You can also use <b>vegetable gums</b> to thicken such as:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Xanthum Gum or Guar Gum</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">However, those really suck when it comes to thickening sauces. They get a very unappealing texture and gel really gross.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">If you Google roux sauce alternative thickeners it will come up with most of these. As well as:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Flax Meal</div><div style="font-family: "Trebuchet MS",sans-serif;">Chia Meal<br />
vegetable purees (such as potatoes)</div><div style="font-family: "Trebuchet MS",sans-serif;">heavy whipping cream</div><div style="font-family: "Trebuchet MS",sans-serif;">coconut milk</div><div style="font-family: "Trebuchet MS",sans-serif;">yogurt</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Those all work in a way. Flax meal is nasty and grainy and chewy though and completely looks like a brown mess. </div><div style="font-family: "Trebuchet MS",sans-serif;">Chia meal gives it a gelatinous clumping effect but not smooth unless it is whipped really well for a very long time.</div><div style="font-family: "Trebuchet MS",sans-serif;">Vegetable purees are good for soups and chowders but not every recipe.</div><div style="font-family: "Trebuchet MS",sans-serif;">Heavy cream works but not so much on a white sauce unless it is reduced by half which works but can take hours, and uses much more expensive organic whipping cream then I desired. </div><div style="font-family: "Trebuchet MS",sans-serif;">Coconut milk has the same effect.</div><div style="font-family: "Trebuchet MS",sans-serif;">Greek yogurt does work. Kind of like sour cream but it definitely changes the taste after you add enough of it to thicken your sauce. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Coconut flour does work well on a batter or a smoothie but it cannot be used in the same matter as a direct replacement of white flour as it will turn brown instantly and burn as soon as it touches the hot butter. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Alas... this has been my long struggle. </div><div style="font-family: "Trebuchet MS",sans-serif;">I was looking at the fridge today looking at what I could make for dinner that will use up anything extra as I like the fridge empty before going on vacation. I had half a loaf of bread in there and it needs to be eaten pronto.</div><div style="font-family: "Trebuchet MS",sans-serif;">I also had two big cans of salmon left over from a case lot sale. They were calling to me along with my bag of organic onions and some slowly wilting parsley.</div><div style="font-family: "Trebuchet MS",sans-serif;">SO, I sighed.. and thought well it's obvious I need to give my white sauce another shot. </div><div style="font-family: "Trebuchet MS",sans-serif;">I started early today in order to avoid making dinner three times in a hurry because every batch failed.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnU42JX2rIklYPe-pK1sFCdtCPo65MLTNUSFPSu3GFt-UY_Jn2ypF7npTmzYt058NAtFRah_BjGNSLaxqq-K08YIjqZe-CSrL8MB6qcVp5N7M5gS2UoaynkD-MR0rh_dPEaO633uzcxc/s1600/SAM_1823.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnU42JX2rIklYPe-pK1sFCdtCPo65MLTNUSFPSu3GFt-UY_Jn2ypF7npTmzYt058NAtFRah_BjGNSLaxqq-K08YIjqZe-CSrL8MB6qcVp5N7M5gS2UoaynkD-MR0rh_dPEaO633uzcxc/s400/SAM_1823.JPG" width="343" /></a>It's very frustrating after you have failed 3 times. You just give in and out your big bin of rice flour comes and you start scooping as you get ridiculously hungry. That's exactly what usually happens. <br />
In one of my newer cook books there is a recipe for an almond frosting that is used for brownies and quick breads. It was delicious and was my first nut based frosting I had ever made. I was so hesitant as I very much dislike the taste of almonds where they should not be. Much too my surprise every one ate them and never asked what was different about the icing. I never really gave it much thought besides a smiley face beside the recipe and hoping that I could play with the recipe in the future. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>Why even bother with a nut frosting? </i>Unless you have a dairy allergy you probably have not even thought of a nut frosting. The difference is, it's crazy hard to make frosting without using confectioners sugar. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Confectioners sugar is 50% mixture of ground up powdered white cane sugar and GMO corn starch. So it's not just the issue of the corn starch it's the sugar content as well. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><i>I usually make my</i> o<i>wn powder sugar substitute using sucralose, arrowroot starch, and instant milk powder. However in any recipe where the icing needs more then 1.5 C of powder sugar the alcohol chemical taste of the sucralose is really unpleasant.</i></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">If you switch over to say natural stevia instead of sucralose, You end up with a really runny icing as there is not enough base for the sweetness of the stevia. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">If you use the powdered stevia powder that you can buy in the store it is mixed with another alternative sweetener such as exthrinol and a WHEAT preservative thickener maltodextrin.</div><div style="font-family: "Trebuchet MS",sans-serif;">Sooooo looking for alternative icings is always on my mind. The nut frosting becomes thick without added starch and is actually quite smooth and tastes nothing like nuts.</div><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">I was reading on one of my favorite blogs that using nut butters are a good use for a thickener. Well that's great except I do not really like peanut butter in everything and almond butter I only use in specific baking as it is really expensive and has a very specific taste. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Then I remembered that frosting I made. You basically make a nut butter and it causes the icing to thicken. However you also use agave nectar and I wasn't sure how it would be if you did not use agave or a liquid sweetener.</div><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">I wanted a savory roux not a sweet roux so I did not want to use any sweeteners. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">It was a creamy greek yogurt thickness. I am also excited to say it was a neutral sauce that can be substituted into any recipe without altering the taste.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">If you don't have a food processor I recommend a blender. You have to have the mix running as you add the ingredients in order to get the right consistency. You could probably use a powerful mix master on high instead but I am unsure of the exact results you can expect.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6XJEMsc59xW4w8KEQZAd4seaSNoba0iJELbJVR_9LaBTEeGokIMy5X9vX39YBaT4T3y0TgjqCs62DZupwifaNeKoOVBVHW1I53tGrqMcvB6C_sppUt_uwfHW5ZO0CpyQf4hHHnKN3fE/s1600/SAM_1824.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6XJEMsc59xW4w8KEQZAd4seaSNoba0iJELbJVR_9LaBTEeGokIMy5X9vX39YBaT4T3y0TgjqCs62DZupwifaNeKoOVBVHW1I53tGrqMcvB6C_sppUt_uwfHW5ZO0CpyQf4hHHnKN3fE/s400/SAM_1824.JPG" width="400" /></a>I had to add the crackers as a touch for the photograph. You can turn this roux sauce into a savory soup base, stew base, sauce base or into a creamy topping or gravy. It should take on whatever flavors you add to the pot. The best part about the sauce is you are able to change the ingredient to suit your diet I will list the first ingredients as the ones that I used and the substitutions directly beside them.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I made my roux sauce into a salmon sauce recipe my mom shared with me years ago. We will enjoy it over toasted and buttered grain free bread.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I added 1 lrg onion to a pan of melted butter and sauteed for 5 min until browning. I stirred in my roux sauce parts at a time until heated through, I threw in 1 bay leaf, 2 handfuls of chopped fresh parsley, Herbamere, ground pepper and paprika. </div><div style="font-family: "Trebuchet MS",sans-serif;">Bring to a simmer and add two lrg cans of organic salmon liquid and all.</div><div style="font-family: "Trebuchet MS",sans-serif;">I then transferred to a crock pot and set it on high for 4 hours while I continued working. I can tell it's going to taste delicious!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: large;"><b>White Sauce "Roux" - Grain Free, Gluten Free, Starch Free, Dairy Free</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>In a food processor add:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><i>1.5 C of blanched almond flour**</i><br />
or 1.5 C raw cashews, raw macadamia nuts, or raw whole almonds without peel</div><div style="font-family: "Trebuchet MS",sans-serif;"><i>1/3 C coconut oil liquified</i></div><div style="font-family: "Trebuchet MS",sans-serif;"> or melted organic butter, lard</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Process on high until gelatinous and sticking together. It should be thick . If needed add more coconut oil to thoroughly saturate the almonds.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Scrape down sides. Turn on food processor and slowly pour in:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">1 C of coconut milk</div><div style="font-family: "Trebuchet MS",sans-serif;">or organic 1% milk, half and half, almond milk, cashew milk, soy milk, rice milk etc.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Beat on high until completely smooth. (It should have the consistency of thick heavy whipping cream)</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Add while processor is spinning:</b></div><div style="font-family: "Trebuchet MS",sans-serif;">2 t of organic coconut flour (You may need to add more depending on climate)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Blend until smooth Transfer sauce to a glass bowl and refrigerate for 15-20 min. It should come out of the fridge twice as thick as it went in and should be about the consistency of a traditional roux sauce. If it is not as thick as expected you may need to add more coconut flour, whip in food processor again and add more coconut flour until desired consistency is right.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i>**Blanched almond flour must be used. If not available please use cashews or macadamia nuts as the brown peels on the almonds will stop the consistency from forming properly. </i></div><div style="font-family: "Trebuchet MS",sans-serif;"><i>If you are having troubles getting the nuts to puree soak them for 30 min in filtered water prior to blending to soften.**</i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
<b>To use in a recipe:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Melt 1 T of butter or coconut oil in a sauce pan until just bubbly. Pour in sauce parts at a time stirring constantly until starting to bubble. Continue following recipe instructions.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>To use as a roux sauce:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Melt 1 T of butter or coconut oil in a sauce pan until just bubbly. Pour in sauce parts at a time stirring constantly until starting to bubble. Drop in one bay leaf, 1/2 t dry mustard, dash of smoked paprika, herbamere and pepper to taste. Heat over low heat for 15 min stirring constantly so not to burn.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>To use as a topping for cakes, donuts, brownies, or desserts:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">While pureeing in food processor add 1/4 -1/3C raw agave nectar and a splash of vanilla or mint extract. Refrigerate until needed.</div>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com1tag:blogger.com,1999:blog-154000193548945099.post-27063776005866430122012-04-14T22:27:00.000-07:002012-04-14T22:27:39.287-07:00Tiramisu - Gluten Free, Grain Free, Sugar Free<span style="font-family: "Trebuchet MS", sans-serif;">I am having a dinner party tomorrow. Or I should say we are. One of my friends is coming over with her husband. We go out for lunch every couple weeks and this time I thought it would be nice to invite them over. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Now of course they are glutenous but I tell her constantly about my battle with recipe making, finding supplies and my sucess. So it is no mystery that we are grain free compared to them. However dinner is actually one of the easiest meals to host with friends that eat wheat without having them notice the difference. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I planned out our menu today and this is what I cam up with.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Honey baked chicken (agave, garlic and lemon sauce) </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Steamed peas with parsley</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Potato salad with bacon </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Tiramisu for dessert</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Rochelle will be bringing a side dish as well to add to the menu. It should be delicious I can hardly wait. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">So this morning I started working on the potato salad as it alwasy tastes loads better the next day. Today I will be focusing on my dessert but I am going to share my potato salad aswell just because it was to die for yummy. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I usually only make potato salad in the summer because then you can get the good tasty potatos that either you grew or someone gave to you. However with SPUD potatos are always organic and local so I thought I would buy a bag. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">We only eat potatos on ocassion. I used 4 large potatos or 1lb. I didnt peel them as the peel was tender and thin and so good for you it's a total waste of time and vitamins. I also can't hesitate the importance of using non hydrogenated mayonaise. Use real mayonaise but with olive oil or organic expeller pressed canola oil.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I use Hellmans Olive Oil Mayonaise. It has no hydrogenated oils or chemicals in it. I have found it available at every grocery store so you should be able to find it without any problems. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">For the bacon I use organic thick cut bacon. DID YOU KNOW, I have not found a bacon (until I shopped organic) that didnt have GLUTEN in it? Have you ever thought to read the ingredients on a bacon package? That's actually something I never thought of doing until one of my books mentioned smoked meats such as bacon and ham being hard to find without bad things in them.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">You need to avoid things like "Maltodextrin" "Sodiumglutomate" "Smoke flavor" "Maple flavor" "fructose" "Glucose""Cane juice". </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">None of those are actually natural or good for you. If you made the bacon at home you would NOT use any of those things. YOu probably wouldnt even know where to buy them or what they are used for. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Most bacon is given a sodium nitrate injection or bath, then processed into a package with "smoke and maple flavor". If bacon has been smoked it does not need smoke flavor. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">PS smoke flavor and "liquid smoke" (which is compltely natural) are NOT th same thing. Any "flavors" are completely synthetic. They are produced by a chemical called an esther which tells your brain it tastes like smoke. It has nothing to do with smoke whatsoever. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">SO, when I noticed SPUD had bacon I bought a pack and divided it right away and froze it. YES it is alot more expensive by double. But it doesnt have crap in it, and it lasts months as I only use about 4 pieces for breakfast between us on a weekend sometime. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I will say, it tastes just as DELICIOUS as the fake bacon but it doesnt shrink whatsoever. It is the exact same size coming out as going in. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Here is how I made the salad:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2COlQsV32N1kCmM7j9x98pDcUrduDq-dm5xcsiU0OL7b7ro32DqlIWVzrT4g35KNG85Bvpy4uxenvr8KH0XOvJDyYRloP8e-lYUukCjtuVsFAuwfcpDww27tGWMavlkT2TzMTWIc5ZSU/s1600/SAM_1817.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2COlQsV32N1kCmM7j9x98pDcUrduDq-dm5xcsiU0OL7b7ro32DqlIWVzrT4g35KNG85Bvpy4uxenvr8KH0XOvJDyYRloP8e-lYUukCjtuVsFAuwfcpDww27tGWMavlkT2TzMTWIc5ZSU/s320/SAM_1817.JPG" width="320" /></span></a></div><strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Potato Salad - Gluten Free, Non Hydrognated</span></strong><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1lb organic yellow boiled potatos washed and diced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T diced fresh dill or parsley</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 stems of leafy celery hearts minced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 organic thick bacon slices fried crisp</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T white vinegar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T bacon grease</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">sea salt and pepper to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">dash of paprika</span><br />
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</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">5 hard boiled eggs sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 C olive oil mayonaise</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T deli mustard</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T pickle juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T organic 1% milk</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Cool potatos in cold water till room temperature. Add first set of ingredients and toss in a bowl. Let stand for 1-2 hours. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Fold in boiled eggs and dressing. Refrigerate overnight. </span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">So I got a new cook book when I went down on my road trip to the USA. For me a new recipe book is like CHIRSTMAS. I know how many recipe books do you actually need? The thing is, when it comes to Grain Free cooking there is so many different methods and techniques beyond almond flour that I feel it's important to learn them all. Also I will try about half of the recipes in each book and maybe only like about 3 of them ALOT. lol. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I am pretty picky as I want it to taste good and not dissapointing and dry and deliberatley missing something. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Last weekend we ate cake. I decided this weekend I have made enough cake the last few months to still linger in my brain. So I flipped to a page in my recipe book and came across Tiramisu. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I have had it in the past but never actually liked it. I recognized though that I never really liked any of the things that they made for me so I thought hey I am certain I am able to make it better.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Of course there is the struggle with the lady fingers and then sugar in this type of dessert.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I did some searching and came up with a coconut flour "ladyfinger". Traditionally there was a spongecake used in place of the lady fingers. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9qVjLhvCEqjB9p3hROF53hmhUmS0sJWGCSDEutoKGIF_HXvbYF-nUq6Rp2CzpgdiNSfcq-KktUReMQYdqLv88SSA7Afq6Has2XyF-rt4Fqiqc2BYZnA-c86Z-FthzWwCswiOXUwh-zo/s1600/SAM_1815.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9qVjLhvCEqjB9p3hROF53hmhUmS0sJWGCSDEutoKGIF_HXvbYF-nUq6Rp2CzpgdiNSfcq-KktUReMQYdqLv88SSA7Afq6Has2XyF-rt4Fqiqc2BYZnA-c86Z-FthzWwCswiOXUwh-zo/s320/SAM_1815.JPG" width="320" /></span></a></div><strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Vanilla Sponge Ladyfingers - Gluten free, Grain Free, Sugar Free</span></strong><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>In a mixer beat on high until very stiff</strong>:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">5 egg whites </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 t cream of tartar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T agave nectar</span><br />
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</span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">In a seperate bowl in mixer beat on high untill thick and creamy:</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">5 egg yolks</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 t vanilla extract</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 T agave nectar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif;">Sift together and set aside:</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 C coconut flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 t baking soda</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 T arrowroot</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Fold the egg yolk cream into the stiff egg whites very gently. Slowly sift in the flour mixture delicately bunches at a time folding continuously avoiding any clumping together. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Once blended completely and smooth, preheat oven and prepare pan.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXaJcoAsUJairJ559CfTz-F5HibML-M3mQ3f7oQxbtOidd6xUVtgRGrcg7NLGv5GE7AICOOJRSdfd-naZLoSwveBUqr_lPZcavAh97zBigbKvcV7fNgKqx2E59hCHaNNLEoLHeNzQrhg/s1600/SAM_1807.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXaJcoAsUJairJ559CfTz-F5HibML-M3mQ3f7oQxbtOidd6xUVtgRGrcg7NLGv5GE7AICOOJRSdfd-naZLoSwveBUqr_lPZcavAh97zBigbKvcV7fNgKqx2E59hCHaNNLEoLHeNzQrhg/s200/SAM_1807.JPG" width="200" /></a></div><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">Place parchment paper in a cookie sheet. Use a cookie cutter or a glass goblet (the one you will use for your serving dish so the biscuit will fit inside) and trace with a non toxic pencil 8 circle patterns.</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD29UjEV6RrPVygOFQ8oYSj_09euhck7jwiX3FaDqDme8rHSVF7rgxpgB4lcQPeLDNPdSgWn3B_I_p0G_vaCLWVFYUKjTaizEF9UrC1ZzIPKylxcpwJxzlTd4tIrHeuqfY4-dEX9z7-kQ/s1600/SAM_1808.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD29UjEV6RrPVygOFQ8oYSj_09euhck7jwiX3FaDqDme8rHSVF7rgxpgB4lcQPeLDNPdSgWn3B_I_p0G_vaCLWVFYUKjTaizEF9UrC1ZzIPKylxcpwJxzlTd4tIrHeuqfY4-dEX9z7-kQ/s200/SAM_1808.JPG" width="200" /></span></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Using a spoon spread the batter evenly among the circles staying inside the lines.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Bake at 350 degrees for 9 minutes.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Let cool completely.</span><br />
<br />
<span style="font-family: Trebuchet MS;">I placed the batter into the circles in order to make them fit in the goblet. If you are making this in a flat pan then you could make long strips or squares to fit in your pan. You could also leave it as one large piece but it will be more difficult to soak.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Once the lady fingers are cooled completely start to soak them. Make 1/3 C strong coffee or espresso and let cool. Add 3 T Kahlua or amaretto or brandy and stir. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Set ladyfingers in the coffee mixture and flip over every few minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJ52CtfDElEh9GUYo0xb-NpvlWkeI9BpoMIWpYnyhx0p69fpEOhzr8PMgZQcYae3O1k9BMylL4WT0yP_1etu2_xoLgYekxq_1nuvhn9GrJUkQsG8CWuVoMXz3kmLpNqGaHdPYDU0lPjg/s1600/SAM_1814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJ52CtfDElEh9GUYo0xb-NpvlWkeI9BpoMIWpYnyhx0p69fpEOhzr8PMgZQcYae3O1k9BMylL4WT0yP_1etu2_xoLgYekxq_1nuvhn9GrJUkQsG8CWuVoMXz3kmLpNqGaHdPYDU0lPjg/s400/SAM_1814.JPG" width="400" /></span></a></div><br />
<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Tiramisu - Gluten Free, Grain Free, Sugar Free</span></strong><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Beat together in a mixing bowl:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Cup whipping cream</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 T agave nectar<br />
1 t vanilla</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 t Kahlua</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Beat together in a mixing bowl:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 C Mascarpone cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 t Kahlua</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Beat together in a mixing bowl:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 C Creme Fraiche or just use 2 C Mascarpone total</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 t Kahlua</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Fold the Creme Fraiche and the Mascarpone mixture one at a time into the whipped cream very delicately. Taste. If it's not quite sweet enough add some stevia.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwChElzYBDHqpQN6a7102_Nx23gkcoC2iuccp-FxC64RpPEMoFrIQDMGggTLjZZsenKBI-xO7tvmJJSUTfsiCfk04g64K7-sxugmY89HfxqhavcAF_57BnrEDAbeNnECmSqnhTyKhDMNc/s1600/SAM_1810.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwChElzYBDHqpQN6a7102_Nx23gkcoC2iuccp-FxC64RpPEMoFrIQDMGggTLjZZsenKBI-xO7tvmJJSUTfsiCfk04g64K7-sxugmY89HfxqhavcAF_57BnrEDAbeNnECmSqnhTyKhDMNc/s200/SAM_1810.JPG" width="200" /></span></a><span style="font-family: "Trebuchet MS", sans-serif;">Take one soaked ladyfinger. Place it in the bottom of your goblet Scoop 1 inch of custard over the lady finger. Dust with unsweetened cocoa powder. Drop another lady finger, scoop 1 inch of custard over the lady finger and dust with unsweetened cocoa powder. Cut some dark chocolate curls and top.</span></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Place in the refrigerator overnight or in the refrigerator for 2-4 hours until set and well chilled.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">This of course can be made in a flat 9x13 pan. I didnt have a gorgeous triffle pan to delicatley layer and place on my counter top to admire. I had these lovely goblets from my bridal shower that I thought would be perfect. They turned out well.</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6uUyrjO_ECKnsqQMTq-0-h44ElD9BHmKwz48t3BO7sw4uiCKS6UhLIhIQtWbp0KCo25joREmQ0AxyHTU9A4zPXh84m6sTsdo44ktjjg3pXAH_sASegVwA-49XrH_Xdt5R3KupP_r-uY/s1600/SAM_1815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6uUyrjO_ECKnsqQMTq-0-h44ElD9BHmKwz48t3BO7sw4uiCKS6UhLIhIQtWbp0KCo25joREmQ0AxyHTU9A4zPXh84m6sTsdo44ktjjg3pXAH_sASegVwA-49XrH_Xdt5R3KupP_r-uY/s320/SAM_1815.JPG" width="320" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I had just enough tiramisu left over to try it and it's quite lovely silky and light. It's between a mousse and a cheesecake. All that is missing I just need a leaf of green mint now to make them pretty. lol.</span>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0tag:blogger.com,1999:blog-154000193548945099.post-44825359120285941242012-04-12T12:23:00.000-07:002012-04-12T12:23:00.678-07:00Buckwheat Crepes- grain free, gluten free, sugar free, dairy free<div style="font-family: "Trebuchet MS",sans-serif;">One of my favorite things is food. Not just because it tastes good and is social but because of the fun I have cooking and baking and watching other people eat my food and not even notice the difference between glutenous sugar food and gluten free sugar free food.</div><div style="font-family: "Trebuchet MS",sans-serif;">Over easter I made some of my favorite recipes. I served my <b>buckwheat crepes</b> for breakfast with sugar free freezer jam, organic berries and creme freche. </div><div style="font-family: "Trebuchet MS",sans-serif;">I was in charge of the birthday cake for over Easter at a family dinner with the in laws. I brought my <b>grain free vanilla bean cake </b>(tweaked for Paleo suitable) with bumble berry sugar free filling, sugar free, dairy free <b>butter cream frosting</b> (colored with beet juice) I topped the cake with sliced strawberries and sliced almonds.</div><div style="font-family: "Trebuchet MS",sans-serif;">It was a gorgeous light pink color with pretty strawberries. </div><div style="font-family: "Trebuchet MS",sans-serif;">Sugar free icing that tastes good and is not nut based or sugar based is tricky. I struggled with the icing. It took about 3 tries to get it right. The third try had to work i had run out of butter and sucralose. Then my 3rd try was delicious, fluffy, set up nice and then it froze in the fridge over night and separated just before I had to frost my cake. GRRRR.. but no one noticed and all i got was great reviews. </div><div style="font-family: "Trebuchet MS",sans-serif;">It was a fantastic cake! all around the room everyone loved it including those glutenous lovers. </div><div style="font-family: "Trebuchet MS",sans-serif;">It was a very difficult task to make a cake that everyone would like and would suit different diets. My parents, Kyle and I are gluten free. Mallory is Paleo as strict as possible. My aunt is a diabetic, and the rest of the people had no requests. So it was important I could show that everyone even the un expecting can enjoy and love GRAIN FREE.</div><div style="font-family: "Trebuchet MS",sans-serif;">So I proved to myself that I am not the only person who thinks my food is good. Sometimes I worry, the longer you go without sugar and mono-sodiumglutamate, and wheat is your tastes change. </div><div style="font-family: "Trebuchet MS",sans-serif;">We have been getting our groceries delivered lately (I know, I know). It's not like I do not have enough free time to go shopping. It's more like it takes me ALL day to buy groceries. twice a month. Not just because I Have to drive to Calgary, but because I have to go to 5 different stores just to get everything.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Bulk Barn - for all of my baking and cooking ingredients</div><div style="font-family: "Trebuchet MS",sans-serif;">Community Natural Foods - for all organic and natural items</div><div style="font-family: "Trebuchet MS",sans-serif;">Gluten Free Marketplace - for all things gluten free</div><div style="font-family: "Trebuchet MS",sans-serif;">Walmart Super Center - groceries</div><div style="font-family: "Trebuchet MS",sans-serif;">Pure Country - Meat</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">So when we were introduced to SPUD I was skeptical thinking, "Oh god another store". I was THRILLED. EVERY thing they offer is organic first off, second they have gluten free variations of most everything, and third they will deliver every week. </div><div style="font-family: "Trebuchet MS",sans-serif;">I now only go to Bulk Barn every 6-8 weeks when I run out of something. I have completely eliminated Community and hardly ever have to go to the Gluten Free Marketplace.</div><div style="font-family: "Trebuchet MS",sans-serif;">I get so excited about my delivery every week I look out the window all day in anticipation. lol. So enough said I will brag about SPUD next week! I will now have so many new recipes weekly to show you as I am now able to eat so many things that I thought I would never eat again. !!!!!!!!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">My buckwheat crepes were a HUGE hit. I had them for the first time in a breakfast lounge. My friend and I meet for lunch dates often and she introduced me to this restaurant. I had never even heard of buckwheat in anything other than gluten free flour mixes (which I do not use) so I was skeptical. </div><div style="font-family: "Trebuchet MS",sans-serif;">They were delicious! tasted just like the crepes I remember making in Home Economics. Except they didn't leave me with a stuffed, bloated, full, gut ache feeling such as wheat. I of course told Kyle about this fabulous restaurant and we planned a lunch date there. He loved them, thought they were delicious so out we went to go buy a crepe pan. </div><div style="font-family: "Trebuchet MS",sans-serif;">I will say that I was afraid of making them the first time because there is so many ways to mess them up. My first try was so successful we ate crepes for breakfast, dinner and breakfast the next day lol.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">So here is my fantastic recipe and terrible photos to guide you through my grain free crepes. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: right;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IRUF7sH4V-9hjRARPJbMwGGs6Lz5YYT2t4uUxDZj4_izJlywO1K8KIWGeFizHyMz2ulIbA2JxApIQgJ4bEJNIDuBVL1HWaQbRgaf_HSEP_CXKF8aTb5CJhxx94vPljTilP8r6lTuZ0g/s1600/SAM_1577.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IRUF7sH4V-9hjRARPJbMwGGs6Lz5YYT2t4uUxDZj4_izJlywO1K8KIWGeFizHyMz2ulIbA2JxApIQgJ4bEJNIDuBVL1HWaQbRgaf_HSEP_CXKF8aTb5CJhxx94vPljTilP8r6lTuZ0g/s320/SAM_1577.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">One of the most important things about crepes is the <b>batter consistency</b>, the <b>heat</b> of the pan, and the <b>flipping</b>.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">You will learn quickly as you make crepes where you failed by what happens. If your batter consistency is not right your crepes will crack and break when you fold them. If your crepe sticks to the pan your heat wasn't high enough. </div><div style="font-family: "Trebuchet MS",sans-serif;">No worries though if your crepe fails you can adjust the heat or the batter and save the rest of them from the same bitter fate.</div><div style="font-family: "Trebuchet MS",sans-serif;">Make sure you have everything ready and out before you start. Crepes are cooked one at a time, but are very special. They need one on one attention and it's hard to do that when your running around looking for a SPATULA. They go from perfect to crispy in a few seconds. Burnt ones just taste gross and won't hold their shape. I use organic, non hydrogenated <b>Grapeseed oil</b> in a oil mister bottle to coat the pan on the first crepe and then only when needed there after. I recommend using a neutral oil such as grape seed or butter not olive oil. </div><div style="font-family: "Trebuchet MS",sans-serif;">Use a silicon spatula as it will bend underneath the crepes without breaking them and is recommended on a crepe pan. </div><div style="font-family: "Trebuchet MS",sans-serif;">I also have the toaster oven heated on low before I start the first crepe to keep them warm while I cook them. It will be about 30 min from when you start the first crepe until you are done.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigw8nZkAB6HaZDCvEy9fWcs-BALPVECyszOAt2e2CdJgBIKodmjgTBrz8x08s8txoTp9-eXtroX3hYgX-Y4Bko9V7-5lcW6sC1M-dqvzKMxDHs8uHNxg2RTL6k8m7QvegdoqetiFAZsQ/s1600/SAM_1582.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgigw8nZkAB6HaZDCvEy9fWcs-BALPVECyszOAt2e2CdJgBIKodmjgTBrz8x08s8txoTp9-eXtroX3hYgX-Y4Bko9V7-5lcW6sC1M-dqvzKMxDHs8uHNxg2RTL6k8m7QvegdoqetiFAZsQ/s320/SAM_1582.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>1. Batter Consistency</b></div><div style="font-family: "Trebuchet MS",sans-serif;">Beat the ingredients well and make sure there is absolutely no lumps in the batter. You can always sift the flour to be sure or whip the eggs as you add the flour. It's very important that you check the consistency BEFORE you add the water, AFTER you add the water and BEFORE you pour them into the pan after they have sat for a few minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Thick crepe batter is just a pancake. Thin batter is just an omelet. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
If your batter is too thick add more water. If the batter is too thin and not stringy add more flour, if it's too watery add more eggs. It will be different depending on climate change in order to get the batter just perfect. So if today you need to add more water then yesterday no sweat!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJePiX-aYgknZrffEEe8pyBlHSTm7hR-RznI9E5YYGKAdA2Zj7J5gJQTyH30O7QXy4XetYw6gXRNEVKFKJPaBjAGHAP_bWn8E5vT9qvGS4Nf2kYvrYkMtFsXUxSb_B5gRumcl02VJeF8/s1600/SAM_1583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJePiX-aYgknZrffEEe8pyBlHSTm7hR-RznI9E5YYGKAdA2Zj7J5gJQTyH30O7QXy4XetYw6gXRNEVKFKJPaBjAGHAP_bWn8E5vT9qvGS4Nf2kYvrYkMtFsXUxSb_B5gRumcl02VJeF8/s400/SAM_1583.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Look at the picture closely. As you pull your whisk away you should see strings just like the photo. It should hold together but not be thick like a pancake and not watery like an omelet. If you don;t have this consistency you will not end up with a crepe. Just the right combination of eggs to flour will give you this consistency.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebjTPX9EYGQgkdNZ4GFbyc5Jc-Oh6CKA2JvKwNNf_nFpZfpPk2lg3bbFxw0qmRnuDQBtlCNEAQX7__Ehdq3grRoUE19_QmqRtUxGqNuMzHz__4CnTp8TKYz8yl8stA-c7JAjRo-uySnI/s1600/SAM_1586.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhebjTPX9EYGQgkdNZ4GFbyc5Jc-Oh6CKA2JvKwNNf_nFpZfpPk2lg3bbFxw0qmRnuDQBtlCNEAQX7__Ehdq3grRoUE19_QmqRtUxGqNuMzHz__4CnTp8TKYz8yl8stA-c7JAjRo-uySnI/s320/SAM_1586.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><b>2. Heat </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">It's very important you have the pan on the right heat. Do not cheap out on your crepe pan please. It should be heavy bottomed and perfectly flat and balanced. Turn your heat onto <b>med high </b>for 3-4 minutes. The pan should be hot when your hand is placed above the pan and evenly heated. Once your heat is reached turn the heat down to medium and continually adjust the heat to maintain the same temperature. </div><div style="font-family: "Trebuchet MS",sans-serif;">Your crepe batter will set in about 5 seconds once hitting the pan. That is how you know if its hot enough. Not hot enough and your crepes will stick. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykx8Ej3CVF-EFySOtjj2YAfUf2UlOTKNrnDZc0BJ7N-NFEP4k7k2P00VTeY1pjKk_FGkv8VKkwC1mDbuMsbV-cuOtQm_qqvdNyTfdEh_wwEvyXN78P_Cwyr29Pg9896SmA0T8gzMJtzM/s1600/SAM_1587.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykx8Ej3CVF-EFySOtjj2YAfUf2UlOTKNrnDZc0BJ7N-NFEP4k7k2P00VTeY1pjKk_FGkv8VKkwC1mDbuMsbV-cuOtQm_qqvdNyTfdEh_wwEvyXN78P_Cwyr29Pg9896SmA0T8gzMJtzM/s320/SAM_1587.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Once your batter is ready and the pan is hot pour in the batter with one hand and rotate the pan at the same time. It sounds harder than it is. You can also pour in a little batter, quickly rotate and then pour in more batter and quickly rotate until the entire bottom is evenly coated and no holes. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"> If you end up with a hole pour in more batter quick. You have about 5 seconds to fix any mistakes and then the bottom will be set and it's too late. But no worries crepes with holes are just as delicious. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusmVCL0xj1FyrPM3cMoCB-qt2IArp2JuK8CvvZ8mLfV_grRthEd_hH5MrAPWNU4szk3Sg7YRV3HfBdmG3CZk_yHi19t3iOOmjUGFGshrEZND7i79eD_Mxw5Gw3YTDifVOOxBYzG6u_K8/s1600/SAM_1591.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusmVCL0xj1FyrPM3cMoCB-qt2IArp2JuK8CvvZ8mLfV_grRthEd_hH5MrAPWNU4szk3Sg7YRV3HfBdmG3CZk_yHi19t3iOOmjUGFGshrEZND7i79eD_Mxw5Gw3YTDifVOOxBYzG6u_K8/s320/SAM_1591.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Once the bottom is evenly coated watch the batter closely. It will firm up, change color and steam. The edges of the crepe will start to pull away from the pan. It takes a whole 30 seconds tops. </div><div style="font-family: "Trebuchet MS",sans-serif;">If your unsure if it's ready slip the edge of the spatula underneath the sides. It should completely lift off the pan without sticking anywhere if it's ready. </div><div style="font-family: "Trebuchet MS",sans-serif;">Now you are ready to <b>FLIP!</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>3. Flipping</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WhISKYG4Tda9CRhlWgucja3juw05C-dPgZq9X13dim8N9sJ-DZ9MPo19o2IJI4hHgcvtHCnEUr1dA7ZFVQZJLYnqtTjFBIiG7APe93HDvH02R4meD-IxipjSDAVLMWFSWjtPTc7XJC8/s1600/SAM_1592.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WhISKYG4Tda9CRhlWgucja3juw05C-dPgZq9X13dim8N9sJ-DZ9MPo19o2IJI4hHgcvtHCnEUr1dA7ZFVQZJLYnqtTjFBIiG7APe93HDvH02R4meD-IxipjSDAVLMWFSWjtPTc7XJC8/s320/SAM_1592.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">When it comes to flipping it will depend on your pan, if your heat was high enough and your skills. When your crepe is ready place a large plate on the counter and flip the pan over directly above the plate. The crepe should fall right off the pan in one piece onto the plate. Quickly put the pan back onto the heat and slide the crepe back into the pan cooked side up. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NtKe3lxZJUFRVtfevj_GrVzLyefYPhxMYT2lIuNFSw3WGIDoH74HUP76wX0yn3I8X0Myq91_bUX6v1934ZqWK22yYmRTYleUNGyFunS0d86wgwjbVFJErK4a5X17NlFTqGE6b2Xl51k/s1600/SAM_1594.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NtKe3lxZJUFRVtfevj_GrVzLyefYPhxMYT2lIuNFSw3WGIDoH74HUP76wX0yn3I8X0Myq91_bUX6v1934ZqWK22yYmRTYleUNGyFunS0d86wgwjbVFJErK4a5X17NlFTqGE6b2Xl51k/s320/SAM_1594.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">It will only need to cook 7-10 seconds on the flip side just until its firm and once again slides out of the pan on it's own. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Let the crepe sit for about a minute flipping over on the plate as it cools briefly to release the excess moisture. Place it flat into a heated oven to keep warm on low so the crepe doesn't dry out. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKxZl0Eh8ErC6zlPqsc4B4IU7yzHyVQqX3ez4CGbeQ0P5O-RsGzA7fqnxS9ShS_RW5Am7gkm7HT3Bn51HTqxBXvrC0r-yS1QPUKATrnXwvAV8T0l4O0Gyg5EWeFsJA5R3A0RujJOKGbc/s1600/SAM_1597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKxZl0Eh8ErC6zlPqsc4B4IU7yzHyVQqX3ez4CGbeQ0P5O-RsGzA7fqnxS9ShS_RW5Am7gkm7HT3Bn51HTqxBXvrC0r-yS1QPUKATrnXwvAV8T0l4O0Gyg5EWeFsJA5R3A0RujJOKGbc/s640/SAM_1597.JPG" width="640" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">There you have it! a perfectly cooked crepe. It will be slightly golden, firm but not crispy. Top it off with some delicious compote or fresh fruit, whipped cream and ganache. </div><br />
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<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><b>Buckwheat Crepes - Gluten free, Grain free, Dairy Free, Sugar Free</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Makes 6-8</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">5 large eggs </div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 C plus 2 T of Organic Gluten Free Buckwheat flour</div><div style="font-family: "Trebuchet MS",sans-serif;">1 T organic raw agave nectar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/8 t sea salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1 t real vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 C filtered water</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Beat the eggs until frothy and sift in the flour slowly until well combined. Add agave, sea salt, and vanilla. </div><div style="font-family: "Trebuchet MS",sans-serif;">Mix the batter well until it's completely smooth. Whisk in water. Check batter consistency. </div><div style="font-family: "Trebuchet MS",sans-serif;">Meanwhile heat up the pan and grease with grapeseed oil. Prepare the oven to keep crepes warm. Once pan is hot check batter consistency and pour into the pan. Rotate the pan imediately until a smooth thin layer coats the pan. cook for 20-30 seconds until just set. </div><div style="font-family: "Trebuchet MS",sans-serif;">Flip the crepe over and cooked flip side for 7- 10 seconds. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
Check batter consistency. Start next crepe. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">Let me know how they turn out. I am excited to share this recipe with you. yum.</span><br />
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</a></div>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com1tag:blogger.com,1999:blog-154000193548945099.post-77809395360798865112012-03-25T21:40:00.000-07:002012-03-25T21:40:11.019-07:00Fruit and Nut muffins. ...................... and... veggies too!<div style="font-family: "Trebuchet MS",sans-serif;">Of course!!!!! Who doesn't like fruit and nut muffins?? Well, sadly I came across this recipe and I had to try it. But I believe in low sugar, low calories, and grain free with low carbs so this recipe was challenging to change as I had to use different things then what the recipe called for. I had to use low sugar fruit and low sugar vegetables and neutral vegetables that would not change the taste but add density and moisture. AND of course the ratios are all different, so what part of the recipe stayed the same?? WELL... LET ME SEE. I actually think just the name! and sadly I can't even take credit for the name as I have managed to sneak in seeds instead of nuts and vegetables AS WELL as fruit. So let's call them veg, fruit and seed muffins. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGQY2BB_-h8cwofvrZVxKkbEm65IspgTHxk7q0nzMMUyG4CrvtHr__aiQwYq_AHOtG_GhASo7s2ABszfQhg-seToeU5dGlaXu0cgvM3FmPBL267vUzCFbCVRFV5Fm_oBpYHf51np3zkM/s1600/SAM_1787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGQY2BB_-h8cwofvrZVxKkbEm65IspgTHxk7q0nzMMUyG4CrvtHr__aiQwYq_AHOtG_GhASo7s2ABszfQhg-seToeU5dGlaXu0cgvM3FmPBL267vUzCFbCVRFV5Fm_oBpYHf51np3zkM/s320/SAM_1787.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">These are a good way to use up anything you feel may fit into them. You can just substitute using the same measurements. I would however not recommend a really wet fruit unless you are prepared to add more flax meal. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">These muffins are completely flourless and the base is flax meal. The bonus? Low carb, good for you easy on your pocket book :) I expect you to make these once you have hit the end of your grocery budget at the month and all you have left is a wimpy carrot and a bruised apple. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHbhfBxzYmiYA11kMz6lMXoa4w0mUOZu7aA9-voOivbCakYGZBU8bdvLJ7Nt2Pg70yv98uYsplMtq0iSFaWwIGqjTffhNQ0mzXvoMgj96jgcGoigezXK1rFR8i2Yp9A3cPFpe4oOwGA8/s1600/SAM_1788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHbhfBxzYmiYA11kMz6lMXoa4w0mUOZu7aA9-voOivbCakYGZBU8bdvLJ7Nt2Pg70yv98uYsplMtq0iSFaWwIGqjTffhNQ0mzXvoMgj96jgcGoigezXK1rFR8i2Yp9A3cPFpe4oOwGA8/s320/SAM_1788.JPG" width="320" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><i><b>Fruit and Nut Muffins:</b></i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 C of fruit grated</div><ul style="font-family: "Trebuchet MS",sans-serif;"><li>1/2 C unpeeled organic scrubbed carrots</li>
<li>1 C organic grated Gala apple (I recommend using organic apples if you are not going to peel it) </li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;">You could use zuchinni, eggplant, beets for the vegetable. You could use crushed pineapple, strawberries, cherries, pears etc.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Mix dry ingredients:</b></i></div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 C flax meal</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 C chopped raw walnuts/ground almonds/ chestnuts/pecans/dry roasted pumpkin seeds/hulled hemp seeds. </div><ul style="font-family: "Trebuchet MS",sans-serif;"><li>I used hulled hemp seeds, just because I have a ton of them that need to get used up and the health benefits are way too good to ignore.</li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 t aluminum free baking soda</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 t sea salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1 T cinnamon</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 C palm sugar/ brown sugar sucralose blend </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Mix wet ingredients: </b></i></div><div style="font-family: "Trebuchet MS",sans-serif;">2 t real vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">1 T organic unfiltered apple cider vinegar/real lemon juice </div><div style="font-family: "Trebuchet MS",sans-serif;">4 eggs</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 C raw agave nectar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 C warm filtered water</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Blend wet ingredients into dry while mixer is turning. Spoon in vegetable and fruit mix and stir well. Grease Muffin tin well with grape seed oil or use parchment baking cups. </div><div style="font-family: "Trebuchet MS",sans-serif;">Scoop muffin cups 2/3 full and mound. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Bake at 350 degrees for 25-28 min. Makes 12-15 muffins.</b></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>**Batter should be wet but stick together. If mix is too dry add more water. if it's too wet add more flax meal. This will vary depending on the produce used and the climate and elevation.**</b></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div>HappyWithouthttp://www.blogger.com/profile/14327582341696087420noreply@blogger.com0