Wednesday, January 27, 2010
(The Gluten-Free Almond Flour Cookbook)
2 large eggs
1/4 unsweetened applesauce
1 T. vanilla extract
1/4 c. water
1 1/2 c. blanched almond flour
1/2 t. baking soda
1 T. arrowroot powder
2 T. grapeseed oil
In blender, combine eggs, applesauce, vanilla extract, and water; process on high for about 1 minute, until smooth. Add almond flour, salt, baking soda, and arrowroot powder, and blend until thoroughly combined.
Heat grapeseed oil in large skillet over medium-low heat. Ladle 1 heaping tablespoon of the batter onto the skillet for each pancake. Cook until small bubbles form on the top of each pancake; when the bubbles begin to open, flip each pancake. When fully cooked, transfer the pancakes to a plate. Repeat with remaining batter.
Cinnamon Apple Syrup
(The G-F Almond Flour Cookbook)
2 c. apple juice
2 medium apples, peeled, cored, sliced 1/4" thick
1 t. ground cinnamon
2 T. arrowroot powder
In large saucepan, bring apple juice and apples to boil. Whisk in cinnamon, then decrease heat to a simmer for 5 minutes.
In small bowl, dissolve arrowroot powder in water, stirring to make a slurry. Raise heat under saucepan to high. Add arrowroot slurry to apples and stir constantly until the mixture thickens, about 1 minute. Simmer over medium heat for 12 -15 minutes, until the mixture reaches the consistency of syrup.
Store in a glass Mason jar in refrigerator for up to 3 days.
Chipotle Orange Chicken
1 whole chicken
3 cloves garlic, pressed
1 tablespoon herbes de provence
¼ cup of 1/2 raw honey, 1/2 grapeseed oil
1 teaspoon celtic sea salt
1 tablespoon chipotle chile
1 cup orange juice, freshly squeezed
-Rinse chicken and pat dry with paper towel.
-Place chicken in 9x13 baking dish.
-In small bowl, combine garlic, herbs de provence, honey, grapeseed oil, salt, chipotle chile.
-Rub mixture onto chicken.
-Pour orange juice over chicken.
-Marinate chicken in refrigerator, up to 3 hours.
-Bake at 350 for 1.5 to 2 hours.
Friday, January 22, 2010
Yep, that's my little one licking the beater. I am not the only one adjusting to a new "diet." My girls have had to try lots of new things, too. They don't seem to mind testing out my desserts, though. :) These "Whoopie Pies" (which I call "Oatmeal Creme Pies") were a hit in this house. I don't make baked goods often, but I don't feel guilty when I do. I would rather feed my family a "healthy" dessert, than a packaged, processed one with ingredients I can't pronounce. :)
1/2 teaspoon of sea salt
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of ginger (dried)
1/2 teaspoon of allspice
1/2 teaspoon nutmeg
1/4 teaspoon of cloves
1 cup of honey (or other sweetener)
1 tablespoon of vanilla
1 tablespoon apple cider vinegar
-Blend all the dry ingredients together, and then add all the wet ingredients and blend well.
-On baking sheets covered with parchment paper, place heaping tablespoon about 2 inches apart in circles, across the sheet.
-Bake for 10-15 minutes, or until a toothpick comes out clean. The smaller and thinner the cookie, the less time this will take.
-Cool completely – at least 15 minutes – before sliding them off the mat with a spatula.
-Take one pie and spread frosting on it. Place another pie on top of the frosting. Serve.
4 tablespoons of honey (adjust sweetness to your liking)
1 teaspoon of vanilla
-Blend all the ingredients together with a whisk.
Wednesday, January 20, 2010
2 tbsp olive oil
1 cup onion, chopped
3 cloves garlic, minced
1 14.5 oz can diced tomatoes, drained
1/2 tsp dried thyme
16 oz ground bison, cooked - seasoned with chipotle chile pepper
¼ cup almond flour
2 tbsp fresh chopped parsley
Salt and Pepper to taste
Thursday, January 14, 2010
Tuesday, January 12, 2010
Place bananas and dates in 11x7 Pyrex baking dish. Drizzle with vanilla and coconut oil. Bake at 375 for 35-45 minutes, until bananas begin to caramelize and smell fragrant - do not let burn. Place banana fixins and coconut milk in blender and puree until smooth. Place mixture in ice cream maker and freeze according to directions. Top with nuts, berries or sprinkles and serve.
Sweet Potato Chips
2-3 large sweet potatoes
Peel the sweet potatoes. Cut potatoes using the slicer in food processor so they come out uniform. If you don’t have access to one of these you can cut them by hand. They can be as thick or thin as you like. Just remember the thicker they are the longer the cooking time will be.
Place an amount of oil in a large skillet so that the oil is about 1/2 inch high, enough to cover your chips. Heat to med high. Test one chip and get a feel for if the oil is hot enough, too hot etc and how much cooking time it needs. Watch the chips at all times. When one side is golden brown, flip it over. The point here is to get rid of the moisture in the potatoes, so if your chips are coming out and ending up a little soggy, they need to cook longer.
When your chips are done place them on a plate with some paper towels to catch the excess oil. Salt them immediately after taking them out of the oil so the salt sticks, then put in a large bowl.