1 ½ cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxseed meal
¼ teaspoon salt
1 ½ teaspoons baking soda
¼ cup coconut oil
1 tablespoon raw honey
(or pure maple syrup)
1 tablespoon apple cider vinegar
Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse ingredients together. Pulse in eggs, oil, honey and vinegar Pour batter into a parchment lined bread pan
Bake at 350° for 30 minutes. Cool and serve
WHAT I HAVE LEARNED
Whenever given a recipe, I like playing with the ingredients and the process to ensure a great end result.
Not everyone has the electrical kitchen gadgets.... when I can, I like to conquer certain recipes by hand to test if there is any difference in the end product. With this recipe there is no difference. Just ensure you thoroughly mix the dry ingredients before adding the wet. I like using a fork but a whisk is also an excellent choice.
This bread can sliced and frozen, taking out what you need each time.
from Genius Kitchen
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Cooking spray to grease pan
1/4 cup butter or margarine (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
In a 1-quart saucepan, heat the butter over low heat until melted.
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
from Canadian Living
In large cast-iron or heavy skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. Discard fat.
In same pan, melt butter over mediumhigh heat; cook onions, stirring occasionally, until softened, about 5 minutes. Add ale and sugar; cook, stirring occasionally, until no liquid remains and onions are golden brown, 30 to 35 minutes. Stir in bacon.
Make-ahead: Refrigerate in airtight container for up to 3 days.
Pour into slow cooker. Combine garlic, salt and pepper; rub all over beef. Place on onions; pour broth over top. Cover and cook on low until beef is tender, 7 to 8 hours.
Remove beef to cutting board; tent with foil and let stand for 10 minutes before
slicing. Skim fat from cooking liquid. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with roast.
from Michael Smith
The Food Network
2 Tbsp of vegetable oil
1 blade simmering steak, boneless, about 1 pound or .5 kg
2 onions, chopped
1 knob ginger, rinsed well, unpeeled, sliced thinly
2 Tbsp of Soy sauce
1 10 oz can of beef stock
1 cup of orange marmalade
1 cup of orange juice
1 Tbsp of five-spice powder (optional)
1 bunch of cilantro
1 bag of baby spinach
1 cup of bean sprouts
1 bunch of green onions, chopped
1. Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned. Add the onions and ginger and stir for a few minutes until lightly browned. If the pan starts to burn, add a splash of water and continue…
2. Add the soy sauce, orange juice, marmalade, beef stock and five-spice powder. Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves. Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.
3. When the meat is tender enough, break it into smaller chunks. Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl. Top with a sprinkling of the reserved cilantro leaves.
from Well Plated
FOR THE APPLE FILLING:
FOR THE CRISP TOPPING:
from April Anderson
Just Another Natural Nut
I love foil baking for one reason- no mess (except I do wash the tinfoil and use it for other things after). Heavy duty foil works best but if you don't have it just double up on your regular tin foil.
You will need -
Preheat your oven to 400 degrees F (180 C for convection 200 C for conventional) and while the oven is heating
by April Anderson
Just Another Natural Nut
from my kitchen
My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe.