Tuesday, December 6, 2016

Low Carb Everything Buns

Low Carb Everything Buns

If you're a fan of the Everything Bagel but you're trying to cut the carbs from your diet, then these buns are a must try.

Low Carb Everything Buns
Prep time: 15 Minutes
Bake Time: 30 Minutes
Servings: 4 Buns

Ingredients For the Everything Seasoning
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 1 tsp minced dehydrated onion
  • 1 tsp minced dehydrated garlic
  • ¼ tsp caraway seeds
  • ¼ tsp onion powder
  • ¼ tsp garlic powder

Ingredients for the Bun Dough
  • 1 cup blanched almond meal  (or 112 grams by weight)
  • 2 ½  tbsp psyllium husk powder
  • 1 tbsp tapioca starch
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 eggs (1 of those eggs needs the yolk separated and reserved)
  • 5 tbsp lard (melted  87g by weight)

Video Tutorial: 

  1. Preheat oven to 350ºF (or 175ºC) and line a baking sheet with a silicone liner.
  2. Stir together all of the spices for the "everything seasoning" and set aside.
  3. Stir together the almond meal, psyllium husk powder, tapioca starch, baking powder and salt then set it aside.
  4. In a medium bowl add 3 whole eggs and the white of the 4th egg and reserve the 4th yolk in a small bowl. 
  5. Slightly beat the eggs then add the melted lard and continue to beat it together until combined.
  6. Mix the wet and dry ingredients together until well combined.  It will take a few minutes if you’re doing it by hand and will look wet and separated at first but it will come together. 
  7. Once the dough is well combined gather it into the center of the bowl and  chill it for 10 minutes to allow time for the psyllium powder to absorb the liquid so the dough will be more workable.
  8. While the dough is chilling add a teaspoon of water to the reserved egg yolk and whisk to make an egg wash.   
  9. When the dough is slightly chilled remove ¼ of the dough and roll into a slightly flattened ball then brush the top with the egg wash mixture and sprinkle over about a tablespoon of the seasoning mix and place it onto the baking sheet.
  10. When they’re all formed bake them for 30 minutes then allow them to cool on a baking rack and serve.   

Sunday, November 20, 2016

Molasses Spice Cookies

Molasses Spice Cookies

If you need a cookie that just screams holiday flavor these Molasses Spice cookies are perfect for you.

They've got all the flavor of classic gingerbread in a big soft cookie that make the perfect addition to you Thanksgiving or Christmas dessert table.

This year my daughter-in law is making the Thanksgiving pies.  She's great in the kitchen but the pies wont be gluten free.  So rather than making another pie that I can eat, I decided to whip up a batch of spice cookies to accommodate myself and anyone else that just wanted a small sweet bite for dessert. 

They're fantastic.

Molasses Spice Cookies 
Prep time: 15 Minutes
Bake Time: 12-14 Minutes
Servings: 22 Cookies

  • 2 ¾ cups flour (407g by w …I used Bobs Red Mill 1 to 1 gluten free flour)
  • 2 tsps of baking soda
  • ¼ tsp salt
  • 1 ½  tsps ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¾  cup butter, softened (1 ½  sticks)
  • ½ cup granulated sugar (plus ½ cup more for rolling the cookies)
  • ½ cup dark brown sugar
  • 2 large eggs
  • ½ cup molasses
  • 1 tsp vanilla extract 

Video Tutorial: 

  1. Preheat oven to 375°F (or 175ºC)  and have 2 nonstick baking sheets ready.
  2. Stir together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg and set aside.
  3. In a stand mixer with the paddle attachment beat the butter for 2-3 minutes to incorporate some air then add the both sugars and beat until light and fluffy.
  4. Add the eggs, molasses and vanilla and beat until well combined scraping down the bowl as necessary.
  5. With the mixer off, add the flour mixture and beat at low speed until just combined then transfer to a smaller bowl and chill the dough for 10 minutes to get it slightly more workable.
  6. Place about ½ cup of sugar into a small bowl and set aside.
  7. Roll approximately 2 tbsp portions (44g)  of the soft dough into balls then roll the balls in sugar and place them on the baking sheets leaving space for the cookies to spread.  (I baked 11 cookies per sheet)
  8. Bake for 12-14 minutes then allow the cookies to cool on the baking sheets for 2 to 3 minutes before transferring them to cooling racks.

Sunday, November 6, 2016

Sweet Potato Pie Baked Oats with Maple Glazed Pecans

Sweet Potato Pie Baked Oats & Maple Glazed Pecans

Have you ever had baked oats?

Let’s just say this aint your Grandma’s oatmeal. 

Baked oats have far more texture than the mushy porridge that oatmeal can sometimes be.

It’s a combination of milk eggs and old fashion rolled oats combined with a touch of sweetness and spices baked to a final result that’s more reminiscent of a cake than a gruel. 

Today I’ve added roasted mashed sweet potatoes and spices to make it seem like a sweet potato pie got all tangled-up with an oatmeal cookie.  Then to guild the lily even more I’ve topped it off with a crunchy maple pecan layer just in time for the holidays.    

It’s a great recipe for breakfast meal prep since you can make it ahead and reheat portions quickly in the morning.  It’s also fancy enough to be the perfect addition at a holiday brunch. 

You really have to try this.

Sweet Potato Pie Baked Oats topped with Maple Glazed Pecans
Prep time: 10 Min
Bake Time: 30 + 15 Min (45 total)
Servings: 8

Ingredients for the Baked Oats
  • 1 cup mashed sweet potatoes
  • ½ cup brown sugar
  • 3 eggs
  • 4 tbsp melted butter
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp ground cloves
  • 1 tsp vanilla
  • 1 ¾ cups milk
  • 3 cups old fashion rolled oats (make sure they’re gluten free)
  • 2 tsp baking powder
  • 1 tsp salt

Ingredients for the Maple Pecan Topping
  • 1 cup chopped pecans
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • ¼  tsp salt

Video Tutorial: 

  1. Preheat oven to 350ºF (or 175ºC) and grease a baking dish with an 8 cup capacity.
  2. In a large bowl add the mashed sweet potatoes, brown sugar, eggs, melted butter, cinnamon, nutmeg, ginger, ground cloves and vanilla then whisk to combine.
  3. Pour in the milk and continue to mix until incorporated.
  4. Stir together the rolled oats, baking powder, and salt then add the dry to the wet and stir to combine.
  5. Pour the mixture into the baking dish and bake for 30 minutes while you prep the maple glazed pecans.
  6. Stir together the chopped pecans, maple syrup, brown sugar and salt until they are all coated.
  7. Once the oats have baked for 30 minutes, evenly scatter over the pecans and bake for an additional 15 minutes. (45 minute bake time in total)
  8. Serve warm with maple syrup, butter, milk, or whipped cream.

Monday, October 31, 2016

Broccoli Cheddar Slaw

Broccoli Cheddar Slaw

You love coleslaw right?  

What about broccoli with cheese sauce?

You probably answered yes to that too.  

Well I've got the side dish for you.  

This Broccoli Cheddar Slaw is an easy make-ahead side dish that’s a happy marriage between coleslaw and broccoli with cheese sauce.  Beyond being an awesome side, you’ll find it makes an incredible burger or sandwich topper.

You’re gonna love it.

Broccoli Cheddar Slaw
Prep time: 10 minutes
Inactive Rest Time: 4-5 hours
Servings: 6-10

  • 1 12 oz bag broccoli slaw mix
  • 1 cup shredded cheddar (about 4 oz)
  • ½ cup scallions
  • ⅓ cup mayo
  • 1 tsp yellow mustard
  • 2 tbsp cider vinegar
  • 1 tbsp honey 

Video Tutorial: 

  1. Stir together the broccoli slaw mix, grated cheddar and chopped scallions and set aside.
  2. To make the dressing, combine the mayo, mustard, apple cider vinegar and honey and whisk until smooth. 
  3. Pour the dressing over the slaw and mix it together.  At this point it will seem dry.
  4. Cover and refrigerate for 4 or 5 hours to allow the liquid to release from the slaw mix and the flavors to blend then it’s ready.

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