----------------------------------------------- DATE PASTE (Sugar Substitute) Makes about 2 cups INGREDIENTS 450g pitted dates ¾ cup water 1 tsp pure vanilla extract ¼ tsp salt INSTRUCTIONS Pack your pitted dates real tight in a Mason type glass jar. Pour the water right over, cover and let soak overnight. Alternatively, you could cover loosely with a non-reactive lid and pop in the microwave for about 2 minutes. You don't want to cook the dates or even heat them up. You only want to get them nice and soft. After the dates have soaked or have been softened in the microwave, transfer the entire content of the jar, including the water, to the bowl of your food processor. Add vanilla extract and salt and process for 5 - 8 minutes or until really smooth and creamy. Transfer back to the glass jar and place in the fridge where it will keep for about 3 months. -----------------------------------------------
----------------------------------------------- Easy Cookies Makes about 16 cookies 2 cups finely ground almond flour (227 grams) 1/2 teaspoon baking powder 1/3 cup dark maple syrup (100 grams) 2 teaspoons vanilla extract (or less) Adjust an oven rack to the middle position and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together. Drop rounded tablespoons of the dough onto the prepared baking sheet, about one inch apart. For crisp cookies, press down the dough lightly with the flat bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, dip the bottom in water.) For softer cookies, don't press down the dough. Bake until the edges are golden brown, about 12 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely. Cool baking sheet between batches. Recipe Notes Mix-ins: Add 1/2 cup chopped chocolate, nuts, or dried fruit to the batter before baking. calories 102, Total Fat 8 g, Total Carbohydrate 7 g, Dietary Fiber 2 g, Protein 3 g, per cookie -----------------------------------------------
----------------------------------------------- CHOCOLATE PEANUT BUTTER AVOCADO PUDDING Serves: 6 INGREDIENTS 1 1/2 ripe avocados 1 large ripe banana 1/2 cup unsweetened cocoa or cacao powder 1/2 cup salted creamy or crunchy peanut butter + more for topping ~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness) ~1/4 cup almond milk or other non-dairy milk (slightly more if using dates) optional: Coconut Whipped Cream for topping (but recommended) INSTRUCTIONS Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. (Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.) Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight. Before serving, top with coconut whipped cream and drizzle of salted peanut butter. Leftovers will keep in the fridge up to a few days, though best when fresh. -----------------------------------------------
----------------------------------------------- Sesame Seed Cookies - Biscotti Regina INGREDIENTS For 2 Dozen(s) For the Cookies: 1 cups all purpose flour 1/3 cup sugar 1 large eggs 1/3 cup Crisco (olive/coconut) 2/3 teaspoons baking powder 2/3 teaspoons anise extract milk raw sesame seeds DIRECTIONS Preheat the oven at 375F. In the bowl of a stand mixer add the eggs, sugar, Crisco, baking powder and the anise extract. Mix everything real well. Add the flour and mix well. Take a piece of dough, roll it to about 1/2 thick and cut it every 2". Take each piece, wet it in milk and then roll it in the sesame seed. Place all the cookies on a baking sheet and bake for 20 minutes. -----------------------------------------------
----------------------------------------------- Almond Cake Recipe Almond Cake Ingredients: 1 1/2 cups almond flour 4 eggs separated, room temperature 1/2 cup granulated sugar 1 Tbsp lemon zest grated from 1 large lemon 1/4 cup sliced almonds Confectioners sugar for garnish Almond Cake Recipe Instructions: Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F. In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer. In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency. Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm. Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired. -----------------------------------------------
----------------------------------------------- Noni's Rice pudding Frances Graham Ok in fact I'll put it now and you can all have it 1quart of 2 percent milk 3 cups water 1cup mahatma rice 3/4 cup sugar Pinch of salt Put all in a 4qt pot, bring to a boil, lower heat and let simmer, stirring often, should be consistency of oatmeal, takes about 3/4 of an hour...".. while rice is cooking, in a cup put 1 egg , 1/4 cup milk and 1 tsp vanilla, beat with a fork till nice and fluffy Add some rice to mixture to temper and then add to rice stirring till well mixed. Pour into baking dish and sprinkle with sugar cinnamon. Enjoy -----------------------------------------------
----------------------------------------------- Flax mug muffin INGREDIENTS 1/4 cup (25 grams) golden flaxseed meal 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1 egg 1 tablespoon honey 1 teaspoon olive oil a pinch of salt Optional add-ins: 2 tablespoons fruit puree*; 1 tablespoon nuts, raisins, chocolate chips, and/or shredded coconut; 1 tablespoon almond or peanut butter instead of the 1 teaspoon oil*; savory additions like cheese, dill, etc. Microwave 1 min -----------------------------------------------
----------------------------------------------- Jam Filled Olive Oil Cookies Ingredients For the Cookies: 2 1/2 cups all purpose flour, plus more for dusting 1/2 cup sugar, plus extra for sprinkling 1/2 cup Nonna's grape jam or preserve of your choice 2 large eggs, plus 1 more for the egg wash 1 1/2 teaspoons baking powder 1 lemon, zest only 6 tablespoons olive oil 2 eggs for the egg wash Nonna's Grape Jam - Yelds about 3 cups: 5 pounds seedless red grapes 1 cup granulated sugar Directions To make the Cookies: Preheat the oven to 375ºF (190ºC). Grease a baking sheet. In a mixing bowl, whisk together the flour and baking powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the 2 eggs and the sugar on medium speed until lemon colored and foamy, about 5 minutes. Add the olive oil and lemon zest and mix until fully incorporated. Add the flour mixture and mix until fully absorbed. The dough will be rather soft. Flour your hands well. Take a rounded tablespoon of the dough and flatten it into a disk. Add about 1 teaspoon of jam to the center and fold the dough around it to seal. Place the cookies about 2 inches (5 cm) apart on the prepared baking sheet. Beat the remaining 1 egg in a bowl. Brush each cookie with the egg wash and sprinkle them with sugar. Bake for 18 to 20 minutes, or until the cookies are golden brown on top. Cool on a wire rack. To make the Jam: Put a 6-quart (5.7 L) heavy-bottomed stockpot over the lowest heat possible. Add the grapes and sugar and stir to coat the grapes. Cover and cook until the mixture is bubbling, about 1 hour. Uncover the pot and cook until the grapes have cooked down, about 3 hours. Do not stir the pot at all during cooking. This will make the grapes stick and you will have to stir constantly. The grapes will break down and become a jam on their own. Cool completely and transfer the jam to a jar. Keep refrigerated for up to 6 months. -----------------------------------------------
----------------------------------------------- Whole Wheat Olive Oil Chocolate Chip Cookies with sea salt INGREDIENTS 1 cup white whole wheat flour 1/2 teaspoon salt 1/2 teaspoon baking soda 2 tablespoon extra virgin olive oil 1 teaspoon vanilla extract 2/3 cup packed dark brown sugar 1 egg 2 teaspoons molasses 1/2 cup chocolate chips coarse or flaked sea salt, for sprinkling INSTRUCTIONS Preheat oven to 350 degrees F. In a medium bowl whisk together flour, baking soda and salt. In a separate large bowl, combine olive oil, brown sugar, egg, vanilla and molasses until smooth. Add dry mixture and mix until well combined. Fold in chocolate chips. Use a small cookie dough scoop and drop cookie dough onto ungreased cookie sheets. Bake for 8-10 minutes or until edges are slightly golden brown. Cool on cookie sheet for a few minutes, then transfer to wire rack to finish cooling. Sprinkle with sea salt, if desired. Makes 12 cookies. -----------------------------------------------
----------------------------------------------- Whole Wheat olive oil Brownies Recipe Ingredients 1/2 c. whole wheat flour 1/2 c. unsweetened cocoa 3/4 c. blue agave nectar or honey (but honey will adjust the flavor) (Try date paste) 2 eggs 2 T. applesauce 2 1/2 T. olive oil 1 1/2 tsp. vanilla 1/2 tsp. baking powder dash sea salt DIRECTIONS Combine all ingredients until well blended. Pour into greased glass pan. Bake at 350 F for 40-45 min. -----------------------------------------------
----------------------------------------------- Coconut Flour Chocolate Chip Cookies (Grain + Gluten Free) YIELD: 12 COOKIES INGREDIENTS: 1/3 cup coconut flour ¼ cup melted coconut oil ¼ cup real maple syrup 1 tsp. vanilla extract ¼ tsp. salt 2 whole eggs 1/3 cup dark chocolate chips DIRECTIONS: Preheat your oven to 350. Line a rimmed baking sheet with a silpat mat, parchment paper or just spray it down with some cooking spray. Grab a medium bowl and combine coconut flour, coconut oil, maple syrup, vanilla, salt and eggs. Mix until you have a nice thick cookie batter. Add the chocolate chips and stir one more times until the chips are distributed throughout the batter. Drop a bout 1 tablespoon of dough on your baking sheet to make one cookie and continue until you have 12 cookies. This batter does not spread out it in the oven like a traditional cookie batter, so be sure to flatten the cookie out a bit with the back of your spoon. How they go into the oven is how they will ook when they come out of the oven. Bake for 10-12 minutes or until set a lightly browned. Cool and enjoy!! Makes 12 cookies. Nutrients per cookie: Calories: 115; Total Fat: 7.7g; Saturated Fat: 5.6g; Cholesterol: 42mg; Carbohydrate: 10.6g; Dietary Fiber: 1.4g; Sugars: 7.4g; Protein: 1.9g -----------------------------------------------
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