Friday, August 25, 2017

Baklava Granola

Gluten Free Baklava Granola













Baklava Granola
Prep time: 5 minutes
Bake Time: 10-15 minutes
Servings: 24

Ingredients
  • 3 cups GF rolled oats (I used Bob’s Red Mill)
  • 3 cups walnuts, chopped (9 oz by weight)
  • 6 tbs butter, melted
  • zest of 1 orange
  • 6 tbsp honey
  • ½ tsp vanilla
  • 1 tsp cinnamon
  • pinch of salt (about 1/8 tsp)

Video Tutorial: 


Instructions
  1. Melt the butter in small bowl then add the orange zest honey, vanilla, cinnamon and salt then stir to combine.
  2. In a dry 12 inch well-seasoned cast iron skillet over a medium heat, add the oats and stir as you begin to toast them for 1-2 minutes. 
  3. Add the walnuts and continue to stir for 2-3 minutes.
  4. Pour over the butter honey mixture and stir to distribute evenly over the dry ingredients. 
  5. Stir continuously for another 5-10 minutes or until the oats are golden brown and the nuts begin to look toasted and release a nutty aroma. (Don't walk away!)
  6. Remove from the heat and allow it to cool in the pan stirring occasionally as the granola cools and gets crispy then transfer it to an airtight container for storage. 
  7. Serve as a cereal or as a topper on ice cream or Greek yogurt.

Sunday, July 16, 2017

Lemon Blueberry Mug Cake – Paleo Recipe

Lemon Blueberry Mug Cake – Paleo Recipe












If you want a summery dessert that's healthy enough to eat for breakfast than this is the cake for you.  The paleo recipe is free of refined sugar, gluten, grain and dairy with healthy fats and protein to keep you fueled for hours.  And you just cant go wrong with a classic combination of blueberries and lemon. 

Lemon Blueberry Mug Cake 
Prep time: 5 min
Cook time: 2 - 3 min
Servings: 1

Ingredients:
  • 5 tbsp almond meal (I used a blanched variety)
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • 1 large egg, at room temperature
  • zest of ½ a lemon
  • ⅓ cup of fresh blueberries
  • coconut cream and blueberries (to garnish if you want)

Video Tutorial: 


Instructions:
  1. In a small bowl, whisk together all of the ingredients except for the blueberries
  2. Once you have a smooth batter, fold in the blueberries.
  3. Transfer the batter into a 10-12 oz. mug sprayed with nonstick spray and microwave on high for 2 - 3 minutes depending on the size of your mug and the wattage of your microwave.
  4. Let it rest for 2-3 minutes then loosen the edges with a knife and turn it out onto a serving plate if you want. 
  5. Cool completely and garnish with coconut cream and more berries if desired

Tuesday, June 20, 2017

Gluten Free Lemon Poppy Seed Cookies

Gluten Free Lemon Poppy Seed Cookies












If you are looking for the perfect summer dessert to bring to the next family cookout, these Lemon Poppy Seed cookies fit the bill incredibly well.  They taste like summer and they're easy to make.

Lemon Poppy Seed Cookies
Prep time: 15 min
Bake time:   15 min
Servings:   Makes 45 cookies

Ingredients list
  • 3 ½ cups gluten free flour (I used Bob’s Red Mill 1 to 1 baking blend)
  • 1 ½ tsps baking powder
  • ¼ tsp salt
  • 2 tsp poppy seeds (plus more for garnish)
  • 1 cup butter, very well softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1 lemon, (zest for the dough & juice for the glaze)
  • 1 ½ cups confectioner’s sugar, sifted

Video Tutorial: 


Instructions
  1. Preheat the oven to 350°F or 175 °C
  2. Combine the gluten free flour, baking powder, salt and poppy seeds and set aside.  
  3. Cream together the butter, sugar, vanilla and lemon zest until fluffy then add the eggs and beat until well combined. (Scrape down the bowl as necessary)
  4. Add the flour mixture and continue mixing until you have a homogenous dough then transfer the dough to another bowl and chill for ½ hr.
  5. Roll tablespoons of the dough into balls and place them onto an ungreased non-stick cookie sheet then flatten to about ½ inch. (15 cookies per sheet 3 x 5)
  6. Bake for 15 minutes or until golden around the edges then allow them to cool on the pan for a minute before transferring to a wire rack to cool completely.
  7. To make the glaze combine the juice of the lemon and the confectioner’s sugar and stir until smooth. (optionally you can add a little more lemon zest to the glaze) 
  8. Spoon a little glaze over each cookie and return to the baking rack. 
  9. After glazing every 3 or 4 cookies, sprinkle them with poppy seeds before the glaze dries too much for them to stick.
  10. Once they’re all done allow the glaze to dry and they’re all ready to eat. (When storing pack them in an airtight container with a sheet of waxed paper between each layer to keep the crumbs from one layer from getting onto the glaze of the layer beneath it) 

Friday, May 5, 2017

Meatloaf - Whole 30 Compliant Recipe

Whole 30 Meatloaf












This Whole 30 compliant Meatloaf slashes the carbs without sacrificing anything that makes meatloaf the ultimate All-American comfort food.

Meatloaf - Whole 30 Compliant Recipe
Prep time:  20 Minutes
Bake Time:  1 Hour
Servings: 4 – 8 Servings

Ingredients
  • 2 lbs total Ground Beef Pork Veal
  • ¾ cup Almond Meal
  • ½ cup Onion, Diced
  • ½ cup Carrot, Grated
  • ½ cup Zucchini, Grated
  • 1 clove Garlic, Minced
  • 1 Tbsp Oil
  • Salt & Pepper, To Taste
  • 1 cup Whole 30 Ketchup Divided (½ cup in the loaf & ½ cup on the loaf)
  • 1 egg, Slightly Beaten
  • ¼ tsp Cumin
Ingredients for the Whole 30 Ketchup (see notes)
  • 6 oz. Tomato Paste
  • ¼ cup Apple Cider Vinegar
  • ½ cup Warm Water
  • ¼ cup Raisins
  • ½ tsp Salt
Video Tutorial: 


Instructions:
  1. Preheat oven to 350ºF (or 175ºC) and line a baking sheet with foil sprayed with nonstick spray.
  2. In a medium skillet, over a medium heat saute the diced onion, carrot, zucchini and garlic in a tablespoon of oil with some salt and pepper for 4 or 5 minutes until they soften and develop a slight bit of color then let them cool.
  3. Beak apart the meat with a large fork to get them roughly combine.
  4. Add the sautéed cooled veggies, almond flour, ½ cup of Whole 30 compliant ketchup, 1 slightly beaten egg, ¼ tsp of cumin and some salt and pepper to taste.
  5. Mix it all together until you’ve got a homogenous mixture then form it into a loaf on the prepared pan. 
  6. Spoon the remaining ½ cup of ketchup onto the top and spread it carefully over the surface extending just about an inch down the sides but be careful not to let the ketchup go down to the bottom or it could burn if it bakes onto the pan.
  7. Bake it in the preheated oven for one hour then let it rest on the pan for 15 minutes before slicing and serving.
Notes:  I made my own low Whole 30 compliant ketchup by using an immersion blender to combine the ingredients listed for the ketchup.  But I did soak the raisins in the warm water for about an hour prior to the blending so they would soften and blend more easily.
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