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Tuesday, December 2, 2014

Macaroons


2 eggs, separated
1/2 cup honey
2 tsp vanilla extract
1/4 tsp almond extract
2 cups unsweetened flaked coconut
1 1/2 cups sliced almonds
1/4 cup mini chocolate chips
Sprinkles

Preheat oven to 350. While egg whites until still. Place in separate bowl. Combine yolks and honey. Add vanilla and almond extract. Mix in the coconut, almonds, and chips.
Scoop uniformly onto parchment lined tray sprayed with nonstick cooking spray. Gently press them to hold a better shape as they with be very loose and just make little piles as you scoop them. They will need a little coaxing to be pretty. Add sprinkles.
Bake around 10 minutes. Watch closely. You know they're done when the are toasty! Cool and peel off of sheet gently. You can freeze these for later too. Makes around 30 with a 2oz cookie scoop,

Low(er) Carb Biscuits

Classic Biscuits with half the amount of wheat flour. 

1 cup almond flour
1/4 cup coconut flour
1 1/4 cup ap flour
1 tsp salt
1 tbsp baking powder
1/4 cup very cold butter cut into small cubes
1 egg
Milk to combine (1/2 cup?)

Preheat oven to 400. Cut butter into dry ingredients until like wet sand. Add egg and milk until it forms a loose dough. It should look thin enough that it wouldn't hold a drop biscuit shape. Stir in milk quickly. Do not over mix. The batter will be lumpy and loose. Let it sit while you prep a baking sheet with parchment. Now the dough will be the right texture for drop biscuits. Drop onto sheet. It should make around 15. Sprinkle with garlic powder or Italian seasoning if you'd like. Bake for 12-16 minutes. Biscuits are done when they are browned and springy when you push into the center. 

Sunday, November 16, 2014

No Bake Peanut Butter Cheesecake Pie (Cane Sugar FREE!)


Cane sugar free! The coconut sugar in the crust gives it a light graham cracker flavor. The filling is very rich and creamy. No baking required! Takes about 10 minutes to make! 

Crust:
1 cup almond flour
1/2 cup flax meal
1/4 cup coconut flour
1/2 cup coconut sugar
Generous 1/4 cup cocoa powder
1/4 cup melted butter
1/4 cup coconut oil

Pie:
1 cup creamy natural peanut butter
1 cup date purée
8 oz. cream cheese
1/4 cup sour cream
1/3 cup honey
1/2 tsp xanthan gum
2 tsp vanilla extract

For crust-
Combine dry ingredients with whisk. Stir in melted butter and oil. Press into deep dish 9 inch pie pan. Freeze.

For filling-
Combine all the ingredients in stand mixer with whisk attachment. Whisk on high for 2 minutes, stopping to scrape sides twice. 
Remove pan from freezer and spread filling inside. Top with salted peanuts and mini chocolate chips. I used Enjoy Life brand. Use another brand if you want to completely avoid cane sugar. Refrigerate for at least 2 hours. Serve chilled with whipped cream.

Substitutions-
I believe another nut butter would work well too. Sun butter gives a pretty good "peanut butter" flavor as well. You could use all coconut oil. Also, you could use agave in place of honey. 

Friday, October 31, 2014

Garlicky Flax Crackers (4 ingredients!)

4 cups flax meal
1 1/2 cups Parmesan cheese
1 tablespoon minced garlic
Salt

Combine everything in a bowl and add enough water to make a stiff dough. Place it on a greased cookie sheet and roll it out thin directly on the sheet. Slice before baking. Bake at 425 for around 15 minutes. They're ready when the smell toasty and are brown on the edges. Slice again and store in an air tight container once cool.

Baked Spaghetti (Squash)

1 spaghetti squah
16oz cottage cheese
1 egg
Italian seasoning
Prepared meaty spaghetti sauce
Parmesan cheese

Bake one spaghetti squash whole at 375 for 45 minutes. Cool slightly, cut in half. Scoop put seeds and remove flesh. Chop it up slightly. Place in bottom of square baking dish. Season with salt and pepper.

Combine cottage cheese, egg, Italian seasoning and layer on top of squash.

Layer meat sauce on top and generously sprinkle Parmesan.

Bake at 350 for and hour. It will be a little watery on the edges. Just scoop it out and discard. Serve with salad and garlicky flax crackers.


Saturday, July 5, 2014

Asian Grilled Chicken Thighs

1 1/2 lb boneless skinless chicken thighs
2 tbsp Dijon mustard
3 tbsp Hoisin sauce
1/2 tsp celery salt
2 tsp Schezuan seasoning blend (found in Asian food aisle, I use the store brand)
1 tsp Mrs. Dash
3 tbsp peanut oil OR 2 tbsp sesame oil

Combine everything and marinate for at least 4 hours.
Preheat grill on high. Place chicken on it and turn it down to medium high. Grill for 7-9 minutes on each side.
Rest for 5 minutes before serving.

Thursday, April 3, 2014

Super Easy Banana Bread (dairy free, egg free) only 7 ingredients!

1/4 cup ground flax
1/2 cup warm water
3 bananas, mashed
scant 3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 cup white whole wheat flour or AP flour

Preheat oven to 350 degrees. Mix flax and water. Set aside. Mash bananas in a mixing bowl. Add sugar and combine. Add in flax mixture. Combine dry ingredients into wet by gently folding with spatula. Do not over mix. Add batter to greased and floured loaf pan. Bake at 350 degrees for 45 minutes until golden on edges. Turn out of pan after 5 minutes. Cool, slice, serve.