tag:blogger.com,1999:blog-29544319948626971202024-03-15T21:10:19.869-04:00EZ Gluten FreeGluten free recipes that are easy and affordable. Reviews of gluten free products. EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.comBlogger393125tag:blogger.com,1999:blog-2954431994862697120.post-61318519265439661222018-02-26T15:26:00.001-05:002020-12-07T13:53:30.357-05:00Chocolate Dipped Mocha Hazelnut Cookies<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><b><span style="line-height: 115%;"><span style="font-family: inherit; font-size: medium;">Chocolate
Dipped Mocha Hazelnut Cookies</span></span></b></td></tr>
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<span style="font-family: inherit; font-size: medium;">These Chocolate Dipped Mocha Hazelnut Cookies have the same crunchy chewy texture of a peanut butter cookie with the classic chocolate hazelnut
flavors of Nutella and they’re really easy to make.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit; font-size: medium;">Chocolate
Dipped Mocha Hazelnut Cookies<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit; font-size: medium;">Prep
time: 15 minutes<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit; font-size: medium;">Bake
Time: 10-12 minutes<o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit; font-size: medium;">Servings:
40-50 cookies<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit; font-size: medium;">Ingredients
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<ul>
<li><span style="font-family: inherit; font-size: medium;">1 cup butter, softened</span></li>
<li><span style="font-family: inherit; font-size: medium;">¾ <span style="background-color: white;">cup sugar 185 grams</span></span></li>
<li><span style="font-family: inherit; font-size: medium;">½ <span style="background-color: white;">tsp of vanilla</span></span></li>
<li><span style="font-family: inherit; font-size: medium;">1 egg</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup gluten free flour (I used Bobs
Red Mill 1 to 1 flour ... 74 grams by weight)</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 ½ cups hazelnut meal (280 grams by weight)</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup unsweetened cocoa, sifted (40 grams by
weight)</span></li>
<li><span style="font-family: inherit; font-size: medium;">7 oz dark chocolate (melted, to dip the cookies)</span></li>
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<span style="font-family: inherit; font-size: medium;"><b><span>Video Tutorial: </span></b><br />
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<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Dts7GAe1WkA/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Dts7GAe1WkA?feature=player_embedded" width="320"></iframe></span></div>
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<li><span style="font-family: inherit; font-size: medium;">Preheat oven to 350 ºF or 175 ºC</span></li>
<li><span style="font-family: inherit; font-size: medium;">Stir together the gluten free flour, hazelnut
meal and sifted cocoa then set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Beat the butter, sugar and vanilla
together then add the egg and beat for another 2 to 3 minutes.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Add the hazelnut mixture and beat
until combined.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Chill the dough for 10 to 15 minutes to
make it less sticky then roll into 1 inch balls and flatten slightly with a
fork. Once the pan is filled chill the cookies for 10 minutes to prevent
spreading then bake them for 10 to 12 minutes.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Cool the cookies on the pan for a few
minutes then transfer to a wire rack to cool completely.</span></li>
<li><span style="font-family: inherit; font-size: medium;">While they're cooling melt 7
ounces of dark chocolate then dip the bottoms of the cookies into melted
chocolate and place them onto a waxed paper lined baking sheet that can be moved
to the refrigerator. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Chill for 30 minutes to solidify the
chocolate and they're ready.</span></li>
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<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-19325556798471645872018-01-03T19:04:00.001-05:002020-12-07T13:54:14.804-05:00French Fried Onion Chicken<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY56FyntCDZ87uwD3RfdiDhcaRWkZyT8mOvM3EiyLWpOMo311ArYnCF6FCjURz91r0bgUC-nFjAZ_-2UxOwnKvweLPCNgSVmls_t0Kcp5sUnHxQ5IZpr7Efs3O0i3tifi0p35YLWE0nWY/s1600/French+Fried+Onion+Chicken+2.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" data-original-height="619" data-original-width="1103" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY56FyntCDZ87uwD3RfdiDhcaRWkZyT8mOvM3EiyLWpOMo311ArYnCF6FCjURz91r0bgUC-nFjAZ_-2UxOwnKvweLPCNgSVmls_t0Kcp5sUnHxQ5IZpr7Efs3O0i3tifi0p35YLWE0nWY/s400/French+Fried+Onion+Chicken+2.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="text-align: start;"><span style="font-family: inherit; font-size: medium;">French Fried Onion Chicken</span></b></td></tr>
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Fried Onion Chicken<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Prep
time: 10 min <o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Bake
Time: 20 min<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Servings:
2<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
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<ul>
<li><span style="font-family: inherit; font-size: medium;">1 cup gluten free French-fried onions
( I used Aldi’s G-Free brand)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp gluten free flour ( I used
Bob’s Red Mill)</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp seasoned salt ( I used Goya
adobo)</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 boneless skinless chicken breasts</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 egg, beaten</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 oz smoked gruyere, grated (optional)</span></li>
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<span style="font-family: inherit; font-size: medium;"><span><b>Video Tutorial: </b></span><br />
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<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/aEIJ2Ewo4XQ/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/aEIJ2Ewo4XQ?feature=player_embedded" width="320"></iframe></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
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<ol>
<li><span style="font-family: inherit; font-size: medium;">Preheat oven to 400ºF (or 205ºC) and
line a baking sheet with foil sprayed with nonstick spray.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Add the French fried onions, flour and
seasoned salt to a plastic bag then use a rolling pin to crush the onions and
combine the ingredients.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Dip chicken into the beaten egg then
into onion crumbs and coat well.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Bake on the prepared pan in the
preheated oven for 20 minutes or until chicken is no longer pink.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Optionally, during the last 5 minutes
of baking add a layer of grated cheddar or smoked gruyere to give the chicken a
French onion soup twist.</span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com1tag:blogger.com,1999:blog-2954431994862697120.post-26636600722874309872017-12-17T17:47:00.001-05:002020-12-07T13:55:06.525-05:00 Stuffed Clams aka. Cherrystone Stuffies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP_hIrEdoZNIDBNbjNMmwAMJGyGFuEd8WFsf0cvqY2N3VK3ZEE3DXaDmSFT6ByTRwbSRGlkI8oz1oTyL9KAptu8AemmLn37a5H9vLU6-m7LkDOUD_7XL7MQviIghCaeZ0Xu10j_qxz5g/s1600/stuffed+clams+1.bmp" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img border="0" data-original-height="580" data-original-width="1030" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuP_hIrEdoZNIDBNbjNMmwAMJGyGFuEd8WFsf0cvqY2N3VK3ZEE3DXaDmSFT6ByTRwbSRGlkI8oz1oTyL9KAptu8AemmLn37a5H9vLU6-m7LkDOUD_7XL7MQviIghCaeZ0Xu10j_qxz5g/s400/stuffed+clams+1.bmp" width="400" /></span></a></div>
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<b><span style="font-family: inherit; font-size: medium;">Stuffed
Clams aka. Cherrystone Stuffies<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Prep
time: 20 <o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Bake
Time: 10-15<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Servings:
12<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
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<ul>
<li><span style="font-family: inherit; font-size: medium;">12 clams, scrubbed ( I used
cherrystones)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp olive oil</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tbsp butter</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ small red bell pepper, diced</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 shallots, minced</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 cloves garlic, minced</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp fresh thyme</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp (cento hot hoagie spread)</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup dry vermouth or white wine</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tbsp fresh chopped parsley</span></li>
<li><span style="font-family: inherit; font-size: medium;">4 slices fresh bread finely diced (I
used Schar gluten free artisan white)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 lemon zest</span></li>
<li><span style="font-family: inherit; font-size: medium;">About 2 tbsp butter (to dot the tops
of the clams before baking)</span></li>
</ul>
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<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/sak4dwCyQwk/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/sak4dwCyQwk?feature=player_embedded" width="320"></iframe></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
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<ol>
<li><span style="font-family: inherit; font-size: medium;">In a pan with a large surface area,
add the butter and olive oil then saute the bell pepper, shallots, garlic and
thyme until just softened but not browned.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Remove the sautéed veggies and stir in
the diced pickled hot cherry peppers and set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Add the clams to the pan with the wine
or vermouth, cover and cook the clams until they open then allow them to cool
reserving the liquid.</span></li>
<li><span style="font-family: inherit; font-size: medium;">When the clams are cooled remove them
from their shells, dice and add them to the veggie mixture.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Toss in the chopped or grated bread
along with the parsley and lemon zest and toss it all together.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Now spoon over the clam liquid ¼ cup
at a time until the stuffing is sufficiently moistened. (I used about ¾ cup)</span></li>
<li><span style="font-family: inherit; font-size: medium;">Stir the stuffing mixture and evenly
divide it between the 12 clam shell halves that you’ve placed onto a foil lined
baking sheet.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Place a dot of butter (about ½ tsp)
onto each stuffed clam and bake in a preheated (400 ºF or 205 ºC) oven for
10-15 minutes or until the tops are crispy and brown.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Garnish with fresh parsley or thyme
and serve.</span></li>
</ol>
<span style="font-family: inherit; font-size: medium;"><br />
</span><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><b>Notes: </b><span>These
can be made in advance and frozen but you’ll need to heat them for 20-25
minutes from the frozen state.</span></span></div>
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-9495207066818843592017-11-19T15:12:00.001-05:002020-12-07T13:55:52.669-05:00Pecan Streusel Pumpkin Pie Slab<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMBqHERw_lAE7bDOzNF0wq6yUED7xqjeo2biImNZRcwM60ONk079OYpDwrl-a_KA5qIsXvM8b2HoT24I8Q3p7lGsczcfcHI8ix8pvqdmD_r-ivJ1bXDq9UtaEfR1H0NxLBvW1kXJ5h4U/s1600/pumpkin+streusel+7.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit; font-size: medium;"><img border="0" data-original-height="619" data-original-width="1101" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMBqHERw_lAE7bDOzNF0wq6yUED7xqjeo2biImNZRcwM60ONk079OYpDwrl-a_KA5qIsXvM8b2HoT24I8Q3p7lGsczcfcHI8ix8pvqdmD_r-ivJ1bXDq9UtaEfR1H0NxLBvW1kXJ5h4U/s400/pumpkin+streusel+7.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: medium;">Pecan Streusel Pumpkin Pie Slab</span></b></td></tr>
</tbody></table>
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<span style="font-family: inherit; font-size: medium;">This <span style="background-color: transparent;">Pecan Streusel Pumpkin Pie Slab is an excellent</span> addition to whatever else you're planning for your Thanksgiving dessert menu. Not only is it larger than a traditional pie, it's also easier to slice and serve and can even be made in advance and frozen. The guests are going to love this one.</span></div>
<div>
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<b><span style="font-family: inherit; font-size: medium;">Pecan
Streusel Pumpkin Pie Slab</span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Prep
time: 20-30 min<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Bake
time: 40-45 min<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Ingredients
for the Streusel<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: inherit; font-size: medium;">½ cup gluten free flour</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup rolled oats</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup brown sugar</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp cinnamon</span></li>
<li><span style="font-family: inherit; font-size: medium;">6 tbsp cold butter. diced (3/4 of a
stick)</span></li>
<li><span style="font-family: inherit; font-size: medium;">6 oz pecans, chopped (about 1 ½ cups)</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><b><span>Ingredients
for the Crust</span></b><br />
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</div>
<ul>
<li><span style="font-family: inherit; font-size: medium;">1 ¼ cup gluten free flour</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼
cup brown sugar</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp salt</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ tsp cinnamon</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp baking powder</span></li>
<li><span style="font-family: inherit; font-size: medium;">10 tbsp cold butter, diced (1 ¼
sticks)</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><b><span>Ingredients
for the Filling</span></b><br />
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<ul>
<li><span style="font-family: inherit; font-size: medium;">1 (29 oz) can pumpkin puree</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 (14 oz) cans sweetened condensed
milk</span></li>
<li><span style="font-family: inherit; font-size: medium;">4 eggs, beaten</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tbsp gluten free flour</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tsp cinnamon</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp nutmeg</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ tsp ginger</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp ground cloves</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp salt</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><span><br /></span>
<br />
</span><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><span><b>Video Tutorial: </b></span><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/VqTxowHQGGY/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/VqTxowHQGGY?feature=player_embedded" width="320"></iframe></span></div>
<span style="font-family: inherit; font-size: medium;"><span><b><br /></b></span>
<br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">Preheat oven to 375 ºF or 190 ºC and
line a 9x13 inch pan with parchment paper.</span></li>
<li><span style="font-family: inherit; font-size: medium;"><span>To make the pecan streusel, stir
together the flour, oats, brown sugar and cinnamon then add the butter and
pinch the butter through your fingers with a rubbing type motion until you have
a coarse crumb texture then stir </span>in the chopped pecans until they’re
all coated and set the mixture aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">For the filling, in a large bowl combine
the pumpkin puree, sweetened condensed
milk, beaten eggs, flour, cinnamon, nutmeg, ginger, ground cloves and salt then
mix with a whisk until the mixture is well combined and smooth then set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">For the crust, combine flour, baking
powder, brown sugar, cinnamon and salt then add the cold diced butter and pinch
the butter through your fingers with a rubbing type motion until you have a
coarse crumb texture that holds together when you squeeze it but breaks apart
easily. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Firmly pat the crumb crust mixture
onto the bottom of the prepared pan.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Pour the filling over the crust and
spread it evenly being careful not to disturb the crust then evenly scatter the
pecan streusel over the top and bake 40-45.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Let the pie bars cool completely then
cover the pan and refrigerate for 4-6 hours to chill to ensure perfect slices. </span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-87889686741373519562017-08-25T12:22:00.001-04:002020-12-07T13:56:37.922-05:00Baklava Granola<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUajwEQ9fqIpLEe0WboAnwhSnC5DGMrAyOmEE3GbHEt4QFgUJCfBhYeJ3FOMUkrvhM_mbDF5VhJLbtLiGOmPJKbWpNaZDmAO7kpkqgEc7lUUpqxWxZU8AcZrJZY_9eWZ_t2FnNpRBSKI/s1600/Baklava+Granola+3.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" data-original-height="573" data-original-width="1020" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUajwEQ9fqIpLEe0WboAnwhSnC5DGMrAyOmEE3GbHEt4QFgUJCfBhYeJ3FOMUkrvhM_mbDF5VhJLbtLiGOmPJKbWpNaZDmAO7kpkqgEc7lUUpqxWxZU8AcZrJZY_9eWZ_t2FnNpRBSKI/s400/Baklava+Granola+3.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><b>Gluten Free Baklava Granola</b></span></td></tr>
</tbody></table>
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<b><span style="font-family: inherit; font-size: medium;">Baklava
Granola<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Prep
time: 5 minutes <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Bake
Time: 10-15 minutes<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Servings:
24 <o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Ingredients
<o:p></o:p></span></b></div>
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<ul>
<li><span style="font-family: inherit; font-size: medium;">3 cups GF rolled oats (I used Bob’s
Red Mill)</span></li>
<li><span style="font-family: inherit; font-size: medium;">3 cups walnuts, chopped (9 oz by
weight)</span></li>
<li><span style="font-family: inherit; font-size: medium;">6 tbs butter, melted</span></li>
<li><span style="font-family: inherit; font-size: medium;">zest of 1 orange</span></li>
<li><span style="font-family: inherit; font-size: medium;">6 tbsp honey</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ tsp vanilla</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp cinnamon</span></li>
<li><span style="font-family: inherit; font-size: medium;">pinch of salt (about 1/8 tsp)</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><br />
</span><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><b><span>Video Tutorial: </span></b><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/rjLWMUhR9vs/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/rjLWMUhR9vs?feature=player_embedded" width="320"></iframe></span></div>
<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">Melt the butter in small bowl then add
the orange zest honey, vanilla, cinnamon and salt then stir to combine.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Add the walnuts and continue to stir
for 2-3 minutes.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Pour over the butter honey mixture and
stir to distribute evenly over the dry ingredients. </span></li>
<li><span style="font-family: inherit; font-size: medium;">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!)</span></li>
<li><span style="font-family: inherit; font-size: medium;">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. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Serve as a cereal or as a topper on ice
cream or Greek yogurt.</span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-83303699373715938562017-07-16T12:48:00.001-04:002020-12-07T13:57:18.626-05:00Lemon Blueberry Mug Cake – Paleo Recipe<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4L4wuojp0m-UVMZFMCEF1yO61b18FTPVLezjNlwQtwUN5UQQzENG-08T9ZghgugBo6Wot7We062VdiuI1O6MDar1A_MAuUubtDe8N5iAzgwpWKzBFKSZ6qxkUp-BPWk-jlo4ELb-rthc/s1600/Lemon+Blueberry+Mug+Cake+%25E2%2580%2593+Paleo+Recipe+2.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><b><img border="0" data-original-height="593" data-original-width="1055" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4L4wuojp0m-UVMZFMCEF1yO61b18FTPVLezjNlwQtwUN5UQQzENG-08T9ZghgugBo6Wot7We062VdiuI1O6MDar1A_MAuUubtDe8N5iAzgwpWKzBFKSZ6qxkUp-BPWk-jlo4ELb-rthc/s400/Lemon+Blueberry+Mug+Cake+%25E2%2580%2593+Paleo+Recipe+2.bmp" width="400" /></b></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><b>Lemon Blueberry Mug Cake – Paleo Recipe</b></span></td></tr>
</tbody></table>
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<span style="font-family: inherit; font-size: medium;"><span>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 </span><span>you just cant go wrong </span><span>with a classic combination of blueberries and lemon. </span></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Lemon
Blueberry Mug Cake <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Prep
time: 5 min<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Cook
time: 2 - 3 min<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Servings:
1<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Ingredients:<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: inherit; font-size: medium;">5 tbsp almond meal (I used a blanched variety)</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tbsp maple syrup</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp coconut oil, melted</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 large egg, at room temperature</span></li>
<li><span style="font-family: inherit; font-size: medium;">zest of ½ a lemon</span></li>
<li><span style="font-family: inherit; font-size: medium;">⅓ cup of fresh blueberries</span></li>
<li><span style="font-family: inherit; font-size: medium;">coconut cream and blueberries (to
garnish if you want)</span></li>
</ul>
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<span style="font-family: inherit; font-size: medium;"><b><span>Video
Tutorial: </span></b><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/_K9Tkb2zo_k/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/_K9Tkb2zo_k?feature=player_embedded" width="320"></iframe></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Instructions:<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">In a small bowl, whisk together all of
the ingredients except for the blueberries</span></li>
<li><span style="font-family: inherit; font-size: medium;">Once you have a smooth batter, fold in
the blueberries.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Cool
completely and garnish with coconut cream and more berries if desired</span></li>
</ol>
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-61084002153004673022017-06-20T19:19:00.001-04:002020-12-07T13:58:43.418-05:00Gluten Free Lemon Poppy Seed Cookies<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0RdTyHYv_k484X5-14At_5RtWxUp3TsVQcXOz3Zizhb8uKG9dqArMBkg7lWwXLhRgmHVPIsUYN0a_FkRlHeIv8k0DHmIm-wi6V8fXQv8TTngKvMYsnHXvUFy3CNt-YRDPRSKVRHVhBo/s1600/Lemon+Poppy+Seed+Cookies+1.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" data-original-height="653" data-original-width="1159" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0RdTyHYv_k484X5-14At_5RtWxUp3TsVQcXOz3Zizhb8uKG9dqArMBkg7lWwXLhRgmHVPIsUYN0a_FkRlHeIv8k0DHmIm-wi6V8fXQv8TTngKvMYsnHXvUFy3CNt-YRDPRSKVRHVhBo/s400/Lemon+Poppy+Seed+Cookies+1.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><b>Gluten Free Lemon Poppy Seed Cookies</b></span></td></tr>
</tbody></table>
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<span style="font-family: inherit; font-size: medium;">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.</span></div>
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<b><span style="font-family: inherit; font-size: medium;">Lemon
Poppy Seed Cookies<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Prep
time: 15 min<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Bake
time: 15 min<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Servings: Makes 45 cookies<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
list<o:p></o:p></span></b></div>
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<ul>
<li><span style="font-family: inherit; font-size: medium;">3 ½ cups gluten free flour (I used Bob’s
Red Mill 1 to 1 baking blend)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 ½ tsps baking powder</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp salt</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tsp poppy seeds (plus more for
garnish)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 cup butter, very well softened</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 cup sugar</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 eggs, room temperature</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp vanilla</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 lemon, (zest for the dough &
juice for the glaze)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 ½ cups confectioner’s sugar, sifted</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><br />
</span><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><b><span>Video Tutorial: </span></b><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/g8NOi5EfXW8/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/g8NOi5EfXW8?feature=player_embedded" width="320"></iframe></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
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<ol>
<li><span style="font-family: inherit; font-size: medium;">Preheat the oven to 350°F or 175 °C</span></li>
<li><span style="font-family: inherit; font-size: medium;">Combine the gluten free flour, baking
powder, salt and poppy seeds and set aside. </span></li>
<li><span style="font-family: inherit; font-size: medium;">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)</span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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)</span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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) </span></li>
<li><span style="font-family: inherit; font-size: medium;">Spoon a little glaze over each cookie
and return to the baking rack. </span></li>
<li><span style="font-family: inherit; font-size: medium;">After glazing every 3 or 4 cookies,
sprinkle them with poppy seeds before the glaze dries too much for them to stick.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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) </span></li>
</ol>
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com1tag:blogger.com,1999:blog-2954431994862697120.post-51895214301862263412017-05-05T18:27:00.001-04:002020-12-07T13:59:14.712-05:00Meatloaf - Whole 30 Compliant Recipe<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NV2OWqElOC32xfM7IxKR93fKIcQvjx5G_c_MWn7ytIBe3_jKxw4ta_zDATF07zwrCFl_P4hi-Qa-0OntQS0EAMqJsdeMEtcgkIMQx-8qd1h6nqYB4pOEijAGYRC5RyGfxsJiBfgW_vE/s1600/Meatloaf+-+Whole30+Paleo+Recipe+%25282%2529.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6NV2OWqElOC32xfM7IxKR93fKIcQvjx5G_c_MWn7ytIBe3_jKxw4ta_zDATF07zwrCFl_P4hi-Qa-0OntQS0EAMqJsdeMEtcgkIMQx-8qd1h6nqYB4pOEijAGYRC5RyGfxsJiBfgW_vE/s400/Meatloaf+-+Whole30+Paleo+Recipe+%25282%2529.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: medium;">Whole 30 Meatloaf</span></b></td></tr>
</tbody></table>
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<span style="font-family: inherit; font-size: medium;">This Whole 30 compliant Meatloaf
slashes the carbs without sacrificing anything that makes meatloaf the ultimate
All-American comfort food.<b><o:p></o:p></b></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Meatloaf
- Whole 30 Compliant Recipe<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Prep
time: 20 Minutes<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Bake
Time: 1 Hour<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Servings:
4 – 8 Servings<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
<o:p></o:p></span></b></div>
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<ul>
<li><span style="font-family: inherit; font-size: medium;">2 lbs total Ground Beef Pork Veal</span></li>
<li><span style="font-family: inherit; font-size: medium;">¾ cup Almond Meal</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup Onion, Diced</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup Carrot, Grated</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup Zucchini, Grated</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 clove Garlic, Minced</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 Tbsp Oil</span></li>
<li><span style="font-family: inherit; font-size: medium;">Salt & Pepper, To Taste</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 cup Whole 30 Ketchup Divided (½ cup
in the loaf & ½ cup on the loaf)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 egg, Slightly Beaten</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp Cumin</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><b><span>Ingredients
for the Whole 30 Ketchup (see notes)</span></b><br />
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<ul>
<li><span style="font-family: inherit; font-size: medium;">6 oz. Tomato Paste</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ cup Apple Cider Vinegar</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup Warm Water</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ cup Raisins</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ tsp Salt</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><b><span>Video Tutorial: </span></b><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/cTtDFr-VQKc/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/cTtDFr-VQKc?feature=player_embedded" width="320"></iframe></span></div>
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<b><span style="border: 1pt none windowtext; padding: 0in;"><span style="font-family: inherit; font-size: medium;">Instructions:<o:p></o:p></span></span></b></div>
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<ol>
<li><span style="font-family: inherit; font-size: medium;">Preheat oven to 350ºF (or 175ºC) and
line a baking sheet with foil sprayed with nonstick spray.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Beak apart the meat with a large fork
to get them roughly combine.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Mix it all together until you’ve got a
homogenous mixture then form it into a loaf on the prepared pan.<span> </span></span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Bake it in the preheated oven for one
hour then let it rest on the pan for 15 minutes before slicing and serving.</span></li>
</ol>
<span style="font-family: inherit; font-size: medium;"><b>Notes: </b><span>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.</span></span>EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-91119766208086297322017-03-19T19:15:00.002-04:002020-12-07T13:59:48.143-05:00 Epic Bacon Patty Melt<div class="MsoNormal" style="margin-bottom: 0in;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y1gYLwox1ShriGM8UrSv1WIpBkPNi-rMUXG23T0wEKji9vVfLEbWQKRvOKUOv9-tAO9Q0ObF81WJ377ZpAE78zskKLKBGGccux9jP27IIYwxTvnSNV_3hwa5MKDB5vjFZvqxbqbZUAA/s1600/Patty+Melt+1.bmp" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y1gYLwox1ShriGM8UrSv1WIpBkPNi-rMUXG23T0wEKji9vVfLEbWQKRvOKUOv9-tAO9Q0ObF81WJ377ZpAE78zskKLKBGGccux9jP27IIYwxTvnSNV_3hwa5MKDB5vjFZvqxbqbZUAA/s400/Patty+Melt+1.bmp" width="400" /></span></a></div>
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<b><span style="font-family: inherit; font-size: medium;">Epic
Bacon Patty Melt<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Prep
time: 15 min active 1 hour passive <o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Cook
Time: 12 min<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Servings:
1<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
<o:p></o:p></span></b></div>
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<ul>
<li><span style="font-family: inherit; font-size: medium;">6 oz ground beef (I used 85/15 ground
chuck)</span></li>
<li><span style="font-family: inherit; font-size: medium;">4 slices bacon</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 small onion, diced</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 bread (I used GF Schar Artisan
white)</span></li>
<li><span style="font-family: inherit; font-size: medium;">butter, softened (enough to lightly
smear over coat one side of the bread)</span></li>
<li><span style="font-family: inherit; font-size: medium;"><span>2 oz cheese</span><b><span> </span></b></span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><br />
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<span style="font-family: inherit; font-size: medium;"><span><b>Video Tutorial: </b></span><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/G2whbA2Jki4/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/G2whbA2Jki4?feature=player_embedded" width="320"></iframe></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">Form the beef into a square patty slightly
larger than the bread surface, wrap it in plastic wrap and stick it in the
freezer for about 2 hours so it becomes solid and easy to work with.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Lightly butter one
side of each slice of bread then turn them over and top them both with cheese and set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Wrap the frozen burger
with bacon in a basket weave pattern as is demonstrated in the video tutorial. </span></li>
<li><span style="font-family: inherit; font-size: medium;">In a large cast iron
skillet begin frying the burger by holding the burger upright with
a tongs to sear each edge for about 2 minutes to crisp the bacon on the sides.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Once the edges are all
done, lay the burger flat and add the onions to the other half of the pan and
begin frying in the rendered bacon grease.</span></li>
<li><span style="font-family: inherit; font-size: medium;">After 4 minutes on the
first side flip the burger and let it coo for three minutes on the second side.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Place the cheese
covered bread buttered side down in another frying pan over a medium low heat
to allow time for the cheese to melt before the bread over-browns.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Place the fried
onions on top of the burger then place the burger on top of one
of the slices of toasted bread and cheese top it with more condiments if you
want. (I used pickles, mustard and
ketchup) then add the second slice of bread and serve. </span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-32175967107664077762017-03-03T14:47:00.002-05:002020-12-07T14:02:00.112-05:00Quinoa Pancakes - Elvis Style<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRqVu9JfYQWkRTS8_99eKz_xJqOkHrlttS_NBBtZ8Mx-vkCDrHsgnLFQNhJAqlJzQanJFidyyPizS4u8l-GM0Dlq1u7TtyppfTdPdH-i9cV_7JNyhbEW9W4pHwuIIt3w8kTSe6b03cVg/s1600/IMG_0536.JPG" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRqVu9JfYQWkRTS8_99eKz_xJqOkHrlttS_NBBtZ8Mx-vkCDrHsgnLFQNhJAqlJzQanJFidyyPizS4u8l-GM0Dlq1u7TtyppfTdPdH-i9cV_7JNyhbEW9W4pHwuIIt3w8kTSe6b03cVg/s400/IMG_0536.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><b>Quinoa Pancakes - Elvis Style</b></span></td></tr>
</tbody></table>
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<span><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>A few posts back, when I made those Mini Brownie Trifles I told you guys that <b><a href="http://www.namastefoods.com/" target="_blank">Namaste Foods </a></b>had sent me a few products to review. In the Trifle post I used their Organic Brownie Mix which was fantastic. </span></span></div>
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<span style="font-family: inherit; font-size: medium;"><span>In this post I used their Quinoa Flour to make pancakes. But not just any humdrum pancakes; t</span><span>hese pancakes are fit for a King paying homage to Elvis and those infamous peanut butter, banana, and bacon sandwiches he used to love so much. </span></span></div>
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<span style="font-family: inherit; font-size: medium;"><span>But back to that quinoa flour. I found <a href="http://www.namastefoods.com/" target="_blank"><b>Namaste</b> </a>brand to have a superfine texture that blended easily into the batter and a nutty flavor that worked well in this recipe. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZFeD6i_72CsAvHKJmbvo4Ps_Ped4wmlimHYFCaYe3v7LFLOO8yct_1dPwCSHopAKfH415Ir3BPBBtp2fx4TS8jUMuomN1jns3xYnV06XjxiKVKUQMjEsLcvCfg8tacKRLtcwNH5OYeE/s1600/uvs170226-003.BMP" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZFeD6i_72CsAvHKJmbvo4Ps_Ped4wmlimHYFCaYe3v7LFLOO8yct_1dPwCSHopAKfH415Ir3BPBBtp2fx4TS8jUMuomN1jns3xYnV06XjxiKVKUQMjEsLcvCfg8tacKRLtcwNH5OYeE/s400/uvs170226-003.BMP" width="400" /></span></a></div>
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<span><br /></span></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><span>Quinoa is a super-food with nutritional benefits that crush the competition among other grains. But it does have it's own distinct flavor which could make people shy away from using it in their baked goods. </span><br />
<span><br /></span>
<span>Since these pancakes contain bananas, peanut butter, and vanilla which are all pretty strong flavors in their own right the quinoa blended nicely into the recipe with no strange taste. </span><br />
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<span>You're going to love these pancakes.</span></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<span style="font-family: inherit; font-size: medium;">To check out the Namaste website click <b><a href="http://www.namastefoods.com/">HERE.</a></b></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Quinoa
Pancakes - Elvis Style<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Prep
time: 10 min<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Cook
Time: 5-10 min per batch <o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Servings:
Makes (9) 4 inch pancakes<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br />
</span><ul>
<li><span style="font-family: inherit; font-size: medium;">1 cup
quinoa flour (I used Namaste Brand)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp
psyllium husk powder</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp
baking powder</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp
salt</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ cup
peanut butter (64 grams, melted)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 ½ large ripe bananas, mashed (the other ½ for
garnish)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 cup
milk</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 egg,
beaten</span></li>
<li><span style="font-family: inherit; font-size: medium;">1
teaspoon pure vanilla extract</span></li>
</ul>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients for Garnish</span></b></div>
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</span><ul>
<li><span style="font-family: inherit; font-size: medium;">½ banana
sliced</span></li>
<li><span style="font-family: inherit; font-size: medium;">crispy
bacon crumbled</span></li>
<li><span style="font-family: inherit; font-size: medium;"><b>⅓
</b>cup melted peanut butter</span></li>
</ul>
</div>
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<span style="font-family: inherit; font-size: medium;"><b><span><br /></span></b>
<b><span>Video Tutorial: </span></b><br />
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<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/71D0lCQNLF8/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/71D0lCQNLF8?feature=player_embedded" width="320"></iframe></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;"><ol><li><span style="font-family: inherit; font-size: medium;">Whisk
together quinoa flour, psyllium husk powder, baking powder, and salt then set
aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">In
another bowl combine the melted peanut butter, mashed bananas, milk, beaten egg
and vanilla extract.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Mix the liquid ingredients until well combined and add
the dry mixture then stir until you’ve got a homogeneous batter with a thick
consistency.</span></li>
<li><span style="font-family: inherit; font-size: medium;">In a
large greased non-stick skillet over a medium low heat, ladle in scant ¼ cup
measures. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Allow
the pancakes to cook low and slow for 3-4 minutes or until the tops begin to
dry out and small bubbles begin to form then flip the pancakes and let them
cook for a couple of minutes on the second side or until they are a light
golden brown.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Remove from the pan and serve stacked with crispy bacon,
banana slices and a drizzle of melted peanut butter.</span></li>
</ol>
</div>
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-21830115002227001192017-02-19T16:11:00.001-05:002020-12-07T14:03:25.491-05:00Crispy Salmon with Warm Potato & Broccoli Smash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCA_1MbERhVlJhlJIqRcEDYjOUAUgVbG8JzKtQQay2KgY_9Zs2GpV47TMIw9KF_Jw5Sn1DgUdpFJJzUguYrXayKc6WSpSexF65CssGJTC9pAsLVX5WpPX09hFsU52G34tN0mnQWMXkVM/s1600/Salmon.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaCA_1MbERhVlJhlJIqRcEDYjOUAUgVbG8JzKtQQay2KgY_9Zs2GpV47TMIw9KF_Jw5Sn1DgUdpFJJzUguYrXayKc6WSpSexF65CssGJTC9pAsLVX5WpPX09hFsU52G34tN0mnQWMXkVM/s400/Salmon.jpg" width="400" /></span></a></div>
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<div class="MsoNormal" style="margin-bottom: 0in;"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div class="MsoNormal" style="margin-bottom: 0in;"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div class="MsoNormal" style="margin-bottom: 0in;"><b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div><div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Crispy
Salmon with Warm Potato & Broccoli Smash <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Prep
time: 10 min<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Cook
Time: 20 min<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: inherit; font-size: medium;">(2) 6 oz salmon fillets</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 lbs red potatoes</span></li>
<li><span style="font-family: inherit; font-size: medium;">4 cups broccoli florets</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ cup yellow mustard</span></li>
<li><span style="font-family: inherit; font-size: medium;">3-4 chopped scallions</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp fresh thyme leaves</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp crushed red pepper flakes</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 lemon (juice and zest)</span></li>
<li><span style="font-family: inherit; font-size: medium;">salt and pepper</span></li>
<li><span style="font-family: inherit; font-size: medium;">⅓ cup olive oil</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><b><span>Video Tutorial: </span></b><br />
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<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/aXOTCObEejM/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/aXOTCObEejM?feature=player_embedded" width="320"></iframe></span></div>
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<li><span style="font-family: inherit; font-size: medium;">Scrub the potatoes and trim off anything
that doesn’t look nice then cut them into large chunks and place into a pot of water large enough to also house 4 cups of broccoli florets later.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Bring the pot of potatoes up to a boil
and after 5 minutes add the broccoli florets and cook for an additional 10
minutes then drain them both and roughly mash.</span></li>
<li><span style="font-family: inherit; font-size: medium;">In the meantime to make the dressing
in a medium bowl combine, the yellow mustard, scallions, fresh thyme leaves, crushed
red pepper flakes, the juice and zest of a lemon, salt and pepper then stream
in the olive oil as you stir to combine.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Add most of the dressing to the warm
smashed veggies (reserving 2 tbsp to top the salmon) and stir to combine.</span></li>
<li><span style="font-family: inherit; font-size: medium;">For the salmon, season with salt and
pepper then sauté skin side down in a nonstick skillet over a medium high for
3-4 minutes on the first side then flip and cook for 2-3 minutes on the second
side.</span></li>
<li><span style="font-family: inherit; font-size: medium;">To serve, place a large pile of the smashed
veggies onto your plate then top with a piece of salmon and a spoonful of the
mustard dressing and a few thyme leaves.</span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-70544082922474203662017-02-13T09:49:00.001-05:002020-12-07T14:04:46.059-05:00Namaste Brownie Review and Giveaway<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9TFBeYIIHLEWyuAv_7CaPLzhuzY1OAWctvfpQuBvSZpQXcfCe_kgy4i4SIqmQOPv9tUoa4Ic8tcP5q7QKh1Nh0cGjeIwE4A6KPfsVqKuIIsoHNaySbarsfJ1Q6jNf5exMgqOWPCXny4/s1600/namaste.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9TFBeYIIHLEWyuAv_7CaPLzhuzY1OAWctvfpQuBvSZpQXcfCe_kgy4i4SIqmQOPv9tUoa4Ic8tcP5q7QKh1Nh0cGjeIwE4A6KPfsVqKuIIsoHNaySbarsfJ1Q6jNf5exMgqOWPCXny4/s400/namaste.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: medium;">Mini Brownie Trifles (video link below)</span></b></td></tr>
</tbody></table>
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<span style="font-family: inherit; font-size: medium;">Being a Food
Blogger can be a little tough at times.
It’s never fun when your dinner grows cold as you to try to style
that perfect shot. But the perks of a blogger can be very nice.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><span>Recently
<b><a href="http://www.namastefoods.com/" target="_blank">Namaste Foods</a></b> sent me several products to review. </span><span>They’re also generously hosting a Giveaway for my US and Canadian followers.</span></span></div>
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<span style="font-family: inherit; font-size: medium;">And you can
rest assured that if a company offers to send you their stuff to review, they truly believe
in what they’ve created. Their products
are all certified gluten free, kosher, non-Gmo, casein free, and vegan
friendly. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><span>I received
their Organic Dark Chocolate Brownie Mix, a Spice Cake Mix, and a bag of Quinoa Flour.</span><span> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_q0CxftxAo6Fpkh13zHzsZr5eLRPXXTRoJaFgHbjIBxOpueUbkU_7tQArB-A3RyjFWtqfj9MwzvQUAZYIy4YLTrbDaD0JeTRwL6cN3nRa22c6GDYvek_48Nh80aDSzjmhyphenhyphenDBDB_jKTw/s1600/namaste+3.bmp" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_q0CxftxAo6Fpkh13zHzsZr5eLRPXXTRoJaFgHbjIBxOpueUbkU_7tQArB-A3RyjFWtqfj9MwzvQUAZYIy4YLTrbDaD0JeTRwL6cN3nRa22c6GDYvek_48Nh80aDSzjmhyphenhyphenDBDB_jKTw/s400/namaste+3.bmp" width="400" /></span></a></div>
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<span><br /></span></span></div><div class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><span>This post mainly focuses on the
brownie mix. And Namaste's mix didn’t
disappoint. In short the mix is
phenomenal. The brownies turned out dense and moist and fudgey with a rich
chocolate flavor that thankfully lacked the cloying sweetness typically found
in many mixes that add tons of sugar.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YotFVNMqjwujj-nQuPejFfbe_fHW9t7lhRxyR7h1jeW7Evsmoo55JC8YqHVnEEmmVm7EPVybd41iJGhwbZfj0jAon8TU-re1IyxPeuO9fXj8bX-NnSB3B7eoDkEWxeqWKOKta-bx02g/s1600/IMG_0333.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YotFVNMqjwujj-nQuPejFfbe_fHW9t7lhRxyR7h1jeW7Evsmoo55JC8YqHVnEEmmVm7EPVybd41iJGhwbZfj0jAon8TU-re1IyxPeuO9fXj8bX-NnSB3B7eoDkEWxeqWKOKta-bx02g/s400/IMG_0333.JPG" width="400" /></span></a></div>
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<span><br /></span></span></div><div class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><span><br /></span></span></div><div class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><span>Below is a
video which details the brownie preparation along with a Mini Brownie Trifle recipe
that would be perfect for Valentine’s Day or any other special occasion.<o:p></o:p></span><br />
<span><br /></span></span></div>
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<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/bUPEPCFim64/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/bUPEPCFim64?feature=player_embedded" width="320"></iframe></span></div>
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<span style="font-family: inherit; font-size: medium;">Namaste is
also hosting a giveaway for my US and Canadian followers that includes a tote
bag filled with assorted products, coupons, and recipes.</span></div>
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<span style="font-family: inherit; font-size: medium;"> <o:p></o:p></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvOve9LJa1soWhVY_hYb0Y_VRTZvfKPb0I6w-Cqiq-zHJemvhLBeo8mzfYYer06WUa2fSN08SJ8EpHP6Gcsd5ZSUgI-X_9Bm2FsMAPPhVUrpoLSdU8Stv6zR7VcmOeyy94dl5rALas3w/s1600/namaste+5+%25282%2529.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvOve9LJa1soWhVY_hYb0Y_VRTZvfKPb0I6w-Cqiq-zHJemvhLBeo8mzfYYer06WUa2fSN08SJ8EpHP6Gcsd5ZSUgI-X_9Bm2FsMAPPhVUrpoLSdU8Stv6zR7VcmOeyy94dl5rALas3w/s400/namaste+5+%25282%2529.jpg" width="391" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: medium;">Products May Vary From Photo</span></b></td></tr>
</tbody></table>
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<span><br /></span></span></div><div class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><span><br /></span></span></div><div class="MsoNormal"><span style="font-family: inherit; font-size: medium;"><span>To enter you can either leave a comment below or head over to on my Youtube channel, Instagram or Facebook accounts and leave a comment on the posts
advertising this Giveway.</span><span> </span></span></div>
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<span style="font-family: inherit; font-size: medium;"><span>I’ll message
the winner on March 1st,2017<o:p></o:p></span><br />
<span>(Edited on 3-1-17 to name the winner as SharingGlutenFreeRecipes from IG)</span></span></div>
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<span style="font-family: inherit; font-size: medium;">Here’s a link
to the <b><a href="http://www.namastefoods.com/" target="_blank">Namaste foods</a></b> website where you can check out some of their products. They've also got a store locator to help you find them in your area.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><span>And don’t
forget to stay tuned to my social media outlets so you won’t miss the recipes I
create in the coming months with that spice cake mix and quinoa flour. If the
brownies were any indication we can only expect good things. </span><span face=""arial" , sans-serif"><o:p></o:p></span></span></div>
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EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com2tag:blogger.com,1999:blog-2954431994862697120.post-7043885511843223872017-01-28T12:20:00.001-05:002020-12-07T14:05:37.653-05:00Mini Prosciutto Wrapped Frittatas<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDHg-A3a5bD5FOMvdJpFoJQLEVm5bdc66CmyEfILQMDGGyTafZJeE_77P3UYMcfoV4net6JirKCi0N_LBbSSZrhd2TxLBYUrTkKE4LeOqkKK0s12qV8fQmhFl4Wb2cSFf3dnDXcU4CCk/s1600/prosciutto+wrapped+frittata+6.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDHg-A3a5bD5FOMvdJpFoJQLEVm5bdc66CmyEfILQMDGGyTafZJeE_77P3UYMcfoV4net6JirKCi0N_LBbSSZrhd2TxLBYUrTkKE4LeOqkKK0s12qV8fQmhFl4Wb2cSFf3dnDXcU4CCk/s400/prosciutto+wrapped+frittata+6.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="text-align: start;"><span style="font-family: inherit; font-size: medium;">Mini Prosciutto Wrapped Frittatas</span></b></td></tr>
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<span style="font-family: inherit; font-size: medium;">If
you need an appetizer to add to your entertaining menu that doubles as a great
brunch item, these Mini Prosciutto Wrapped Frittatas are perfect. They’re easy to make and can be done in
advance then served at room temperature or even cold.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;">The
frittatas I made for this video tutorial were actually used as part of my
breakfast meal prep during week. I also
made a potato pepper and onion hash to pair with the frittatas and packaged them together as breakfast for the week.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;">So
good.<o:p></o:p></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Mini
Prosciutto Wrapped Frittatas<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Prep
time: 15 Minutes<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Bake
Time: 12 Minutes<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Servings:
24 Mini Frittatas<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
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<ul>
<li><span style="font-family: inherit; font-size: medium;">1 red bell pepper, diced</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 serrano or jalapeno pepper, diced</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 small onion, diced</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp olive oil</span></li>
<li><span style="font-family: inherit; font-size: medium;">7 eggs</span></li>
<li><span style="font-family: inherit; font-size: medium;">4 oz prosciutto (8 thin slices)</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ cup chopped parsley</span></li>
</ul>
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<span style="font-family: inherit; font-size: medium;"><b><span>Video Tutorial</span></b><br />
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<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/aieRG3PZV2c/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/aieRG3PZV2c?feature=player_embedded" width="320"></iframe></span></div>
<span style="font-family: inherit; font-size: medium;"><b><span><br /></span></b>
<b><span>Instructions</span></b></span></div>
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</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">Preheat oven to 375ºF (or 190ºC) and
grease a (24 well) mini muffin tin.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Over a medium heat, sauté the diced
bell pepper, jalapeno, and onion in a tablespoon of olive oil for 3-5 minutes
until the veggies start to wilt and develop a bit of color then set aside to
cool.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Beat the eggs with some salt and
pepper to taste. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Press 1/3 of a slice of prosciutto into
each of the mini muffin wells. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Evenly divide the sautéed veggies
among the 24 cups. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Pour beaten eggs over the veggies
making sure all the cups are equally filled and bake at for 12-15 minutes or
until the eggs are set.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Remove them from the oven and let them cool for a
few minutes before removing from the pan.
Top with fresh parsley and serve.</span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-20735533532267820862017-01-20T13:30:00.002-05:002020-12-07T14:06:54.818-05:00Sweet and Sour Cranberry Apple Pork Chops<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKIpXZNo-P_r8LfpMx2IZhOEsAvdplbso0cd8BeZm56_ghilGeOvHHTXopqyZMnX4wUxALbbJmZPbnissaIbs7eYwmwxCs_U1ax9bG0_U4H-N7knuBN5N3bwIgDOdz8DNiWATcfpT9Kw/s1600/Cranberry+Apple+Pork+Chops2.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFKIpXZNo-P_r8LfpMx2IZhOEsAvdplbso0cd8BeZm56_ghilGeOvHHTXopqyZMnX4wUxALbbJmZPbnissaIbs7eYwmwxCs_U1ax9bG0_U4H-N7knuBN5N3bwIgDOdz8DNiWATcfpT9Kw/s400/Cranberry+Apple+Pork+Chops2.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="text-align: start;"><span style="font-family: inherit; font-size: medium;">Sweet and Sour Cranberry Apple Pork Chops</span></b></td></tr>
</tbody></table>
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<span style="font-family: inherit; font-size: medium;">If you want to add a little holiday
flavor to your weeknight menu then I’ve got an easy recipe for you. These pork chops with their sweet and sour
apple cranberry medley accompaniment is the perfect solution.</span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<span style="font-family: inherit; font-size: medium;">Pork chops by nature are on the fattier
side. Likewise they do well being
paired with something acidic to cut through all that richness. This sweet and sour apple cranberry medley
fits the bill quite nicely for a marriage of flavors the whole family is sure
to love. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Sweet
and Sour Cranberry Apple Pork Chops<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Prep
time: 10<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Cook
Time: 15 minutes<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Servings:
2<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: inherit; font-size: medium;">2 pork chops</span></li>
<li><span style="font-family: inherit; font-size: medium;">salt</span></li>
<li><span style="font-family: inherit; font-size: medium;">pepper</span></li>
<li><span style="font-family: inherit; font-size: medium;">red pepper flakes</span></li>
<li><span style="font-family: inherit; font-size: medium;">thyme</span></li>
<li><span style="font-family: inherit; font-size: medium;">rosemary</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 pink lady apples, diced into large
chunks</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 large onion, diced into large chunks</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 ½ cups fresh cranberries</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tbsp coconut oil or butter</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tbsp cider vinegar</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><br />
</span><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><b><span>Video Tutorial: </span></b><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/HKWAbR9ZwIc/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/HKWAbR9ZwIc?feature=player_embedded" width="320"></iframe></span></div>
<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">To help the pork chops stay flat while
they’re cooking, put a few small cuts through the fat rind every inch or so.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Season the chops on both sides with sea
salt, cracked black pepper, crushed red pepper flakes, thyme and rosemary then
set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">In a large skillet over a medium high
heat melt the coconut oil then add the apples and onions and saute for 2-3
minutes then add the cranberries and a sprinkle of salt.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Continue to saute for another 2-3
minutes or until you just start to see some color on some of the apples and
onions and you hear a few cranberries pop.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Pour in the cider vinegar and add another
tablespoon of coconut oil to help glaze everything and after sauteing for another minute or
so remove everything from the pan and set aside. (If you prefer a more wilted consistency just
continue to cook adding water as necessary until it hits a consistency you’re
happy with.)</span></li>
<li><span style="font-family: inherit; font-size: medium;">For the pork chops, add another teaspoon of coconut oil to
the pan and increase the heat to just below high then add the pork chops. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Sear them for about 3-4 minutes on the first
side then flip them and sear for 2-3 minutes on the second side and it’s ready
to serve.</span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-89474724613894894582016-12-14T18:07:00.001-05:002020-12-07T14:07:27.498-05:00Anise Pizzelles - Gluten Free Recipe<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQLxErzwhfoxIR7AEOU0LSuCjcwn6bhHhkV2rPzuCfikfboX4zP4Vb8bgEEuOthnVlvVte33Ir7g4SNQkzwUTQfBf6qrYcn898kDQGbOJrHilb1qbLArTJa2_fziAomEBJJJndI9dh5I/s1600/pizzelles5+%25282%2529.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQLxErzwhfoxIR7AEOU0LSuCjcwn6bhHhkV2rPzuCfikfboX4zP4Vb8bgEEuOthnVlvVte33Ir7g4SNQkzwUTQfBf6qrYcn898kDQGbOJrHilb1qbLArTJa2_fziAomEBJJJndI9dh5I/s400/pizzelles5+%25282%2529.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: medium;">Gluten Free Anise Pizzelles</span></b></td></tr>
</tbody></table>
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<span style="font-family: inherit; font-size: medium;">What’s the one Christmas cookie your
family simply can’t live without?<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">For my family that one cookie has
grown into a list of family classics that they NEED. Every year I do Spritz Cookies, and Thumbprints
and Mexican Wedding Cookies and Gingerbreads among other treats and
goodies. But if it ever came down to
choosing just one cookie for Christmas, it would have to be Pizzelles.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">And not just any Pizzelles. They’d
have to be Anise Pizzelles because that’s the way my grandma made them. I love the anise aroma that fills the air as
the batter hits the hot iron. It brings
back all the childhood Christmas memories I hold so dear. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">Now I’m making memories for my
kids. When my teenaged daughter comes
home from school on a day that I’ve been making pizzelles she recognizes the
anise in the air right away. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">Then the nagging begins … “Where’s my
pizzelles …. I know they’re here Mama …. I can smell them”. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">She knows I always keep a few on the
side for her. Let’s just say pizzelles
make memories and smiles.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">If you don’t have a Pizzelle Iron you
could pick-up the model I used in the video tutorial at Amazon by clicking
<b><a href="http://amzn.to/2BfDZrO" target="_blank">HERE.</a></b><o:p></o:p></span></div>
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<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Anise
Pizzelles<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Prep
time: 10 minutes<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Bake
Time: less than 1 minute per batch<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Servings:
makes 6 Dozen or 72 pizzelles<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Ingredients
<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: inherit; font-size: medium;">3 ¼ cups
gluten free flour (I used 481g by weight of Bobs Red Mill 1 to1 GF blend )<span style="background-color: white; color: #333333;"> </span></span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp + 1 tsp baking powder</span></li>
<li><span style="font-family: inherit; font-size: medium;">6 eggs (room temperature)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 ½ cups sugar</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 cup melted butter (2 sticks)</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 ½ tsp anise extract</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp anise seeds</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><br />
</span><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><b><span>Video Tutorial: </span></b><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/OLQhLe70RRw/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/OLQhLe70RRw?feature=player_embedded" width="320"></iframe></span></div>
<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">Stir together the flour and baking
powder and set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">In another bowl stir together the
melted butter, anise extract and anise seeds and set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">In a large bowl whisk the eggs and
sugar together until well combined then add the melted butter and anise mixture. </span></li>
<li><span style="font-family: inherit; font-size: medium;">Add the dry ingredients to the egg and butter mixture
and mix until you have a thick lump free batter.</span></li>
<li><span style="font-family: inherit; font-size: medium;">To make the pizzelles you should
follow the instructions on your machine. </span></li>
<li><span style="font-family: inherit; font-size: medium;">For my machine which is a <b><a href="http://tinyurl.com/mmkmpg7" target="_blank">Non-Stick Cuisinart Pizzelle Iron</a></b>,
preheat the iron to a medium setting then use a small cookie scoop (about 1
tablespoon) to place the batter just off center towards the hinged side then close
the lid and wait for the indicator light to let you know when they're done then remove them onto a wire rack to cool.</span></li>
<li><span style="font-family: inherit; font-size: medium;">As they cool you can stack them and
store in an tight container until you’re ready to serve them. </span></li>
</ol>
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com1tag:blogger.com,1999:blog-2954431994862697120.post-83240554144417531982016-12-06T18:35:00.002-05:002020-12-07T14:08:12.089-05:00Low Carb Everything Buns<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BrGns_gdgyeKdXnw6UNupBeOs8ruZmUbBFbj1s-lO-eddSjdDOerIgrf1N7QxUPv7EM3BYtCsqS1Rci4nCgk-1iXazuKUAqVF1THwEBjNEusm6JfxFiClenqLO3W82PlbwgTRum4gIk/s1600/Everything+Roll+1+%25282%2529.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7BrGns_gdgyeKdXnw6UNupBeOs8ruZmUbBFbj1s-lO-eddSjdDOerIgrf1N7QxUPv7EM3BYtCsqS1Rci4nCgk-1iXazuKUAqVF1THwEBjNEusm6JfxFiClenqLO3W82PlbwgTRum4gIk/s400/Everything+Roll+1+%25282%2529.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: inherit; font-size: medium;">Low Carb Everything Buns</span></b></td></tr>
</tbody></table>
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<span style="font-family: inherit; font-size: medium;"><span>If you're a fan of the Everything Bagel but you're trying to cut the carbs from your diet, </span><span>then these buns are a must try</span><span>.</span></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Low
Carb Everything Buns<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Prep
time: 15 Minutes<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Bake
Time: 30 Minutes<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Servings:
4 Buns<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
For the Everything Seasoning<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp
sesame seeds</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp poppy
seeds</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp minced
dehydrated onion</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp minced
dehydrated garlic</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp
caraway seeds</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp onion
powder</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp garlic
powder</span></li>
</ul>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients
for the Bun Dough</span></b></div>
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<ul>
<li><span style="font-family: inherit; font-size: medium;">1 cup
blanched almond meal <span> </span><span>(or 112 grams by
weight)</span></span></li>
<li><span style="font-family: inherit; font-size: medium;">2 ½ <span> </span><span>tbsp psyllium husk powder</span></span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp
tapioca starch</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp baking
powder</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp salt</span></li>
<li><span style="font-family: inherit; font-size: medium;">4 eggs (1 of
those eggs needs the yolk separated and reserved)</span></li>
<li><span style="font-family: inherit; font-size: medium;">5 tbsp lard (melted<span> </span><span>87g by weight)</span></span></li>
</ul>
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<span style="font-family: inherit; font-size: medium;"><span><b>Video Tutorial: </b></span><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/zGjYL_nvY8U/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/zGjYL_nvY8U?feature=player_embedded" width="320"></iframe></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">Preheat oven to 350ºF (or 175ºC) and
line a baking sheet with a silicone liner.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Stir together all of the spices for the "everything seasoning" and set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Stir together the almond meal, psyllium
husk powder, tapioca starch, baking powder and salt then set it aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">In a medium bowl add 3 whole eggs and
the white of the 4<sup>th</sup><span> egg and reserve the 4</span><sup>th</sup><span> yolk in a
small bowl.</span><span> </span></span></li>
<li><span style="font-family: inherit; font-size: medium;">Slightly beat the eggs then add the
melted lard and continue to beat it together until combined.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Mix the wet and dry ingredients together
until well combined.<span> </span><span>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.</span><span> </span></span></li>
<li><span style="font-family: inherit; font-size: medium;">Once the dough is well combined gather
it into the center of the bowl and<span>
</span><span>chill it for 10 minutes to allow time for the psyllium powder to absorb
the liquid so the dough will be more workable.</span></span></li>
<li><span style="font-family: inherit; font-size: medium;">While the dough is chilling add a
teaspoon of water to the reserved egg yolk and whisk to make an egg wash. <span> </span></span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">When they’re all formed bake them for 30
minutes then allow them to cool on a baking rack and serve.<span> </span></span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-29021965760859856562016-11-20T14:01:00.001-05:002020-12-07T14:10:38.580-05:00 Molasses Spice Cookies<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqj-Vf1Y3rBOrsayIQZokpo7KALo-reDpV_QmXxDcmvij5r672-LBkZpycXlXaWHt4gJEg2TJ1fb1os0idHJb-aC9GUcCbneCsfYHaek36NKJKaOvMX_jQ0gFUaqfSLSo97WbZPXFSHCM/s1600/Molasses+Spice+Cookies+-+YT2.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqj-Vf1Y3rBOrsayIQZokpo7KALo-reDpV_QmXxDcmvij5r672-LBkZpycXlXaWHt4gJEg2TJ1fb1os0idHJb-aC9GUcCbneCsfYHaek36NKJKaOvMX_jQ0gFUaqfSLSo97WbZPXFSHCM/s400/Molasses+Spice+Cookies+-+YT2.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: medium;"><br /><b>Molasses Spice Cookies<br /><br /></b></span></td></tr>
</tbody></table>
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<div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">If you need a cookie that just screams
holiday flavor these Molasses Spice cookies are perfect for you.</span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<span style="font-family: inherit; font-size: medium;">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.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<span style="font-family: inherit; font-size: medium;">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. </span></div>
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<span style="font-family: inherit; font-size: medium;">They're fantastic.</span></div>
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<b><span style="font-family: inherit; font-size: medium;">Molasses
Spice Cookies <o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Prep
time: 15 Minutes<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Bake
Time: 12-14 Minutes<o:p></o:p></span></b></div>
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<b><span style="font-family: inherit; font-size: medium;">Servings:
22 Cookies<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Ingredients<o:p></o:p></span></b></div>
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<ul>
<li><span style="font-family: inherit; font-size: medium;">2 ¾ cups flour (407g by w …I used Bobs
Red Mill 1 to 1 gluten free flour)</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tsps of baking soda</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp salt</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 ½
tsps ground cinnamon</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp ground ginger</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ tsp ground cloves</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp ground nutmeg</span></li>
<li><span style="font-family: inherit; font-size: medium;">¾
cup butter, softened (1 ½ sticks)</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup granulated sugar (plus ½ cup
more for rolling the cookies)</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup dark brown sugar</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 large eggs</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup molasses</span></li>
<li><span style="font-family: inherit; font-size: medium;"><span>1 tsp vanilla extract</span> </span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><br />
</span><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><b><span>Video Tutorial: </span></b><br />
</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/SKdqalzVMN0/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/SKdqalzVMN0?feature=player_embedded" width="320"></iframe></span></div>
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<b><span style="font-family: inherit; font-size: medium;">Instructions<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">Preheat oven to 375°F (or 175ºC) and have 2 nonstick baking sheets ready.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Stir together the flour, baking soda, salt,
cinnamon, ginger, cloves, and nutmeg and set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Add the eggs, molasses and vanilla and
beat until well combined scraping down the bowl as necessary.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Place about ½ cup of sugar into a
small bowl and set aside.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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)</span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-15235290160164604252016-11-06T15:27:00.002-05:002020-12-07T14:12:36.536-05:00Sweet Potato Pie Baked Oats with Maple Glazed Pecans<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfnwBS93-eMBdUAJj2awoV7JPbOe6QOftRSOTVebT2Og52xL8qdwZS9W81Bak0gB9VNps2l4KW_IaAI4EMewtF50geh3FAYgqUtQDTZggDU_ydMQ5jEnHxbQ_5MXK5cloO7YSbjjJSzY/s1600/Baked+Oats+6.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfnwBS93-eMBdUAJj2awoV7JPbOe6QOftRSOTVebT2Og52xL8qdwZS9W81Bak0gB9VNps2l4KW_IaAI4EMewtF50geh3FAYgqUtQDTZggDU_ydMQ5jEnHxbQ_5MXK5cloO7YSbjjJSzY/s400/Baked+Oats+6.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: start;">
<b><span style="font-family: inherit; font-size: medium;">Sweet Potato Pie Baked Oats & Maple Glazed Pecans<o:p></o:p></span></b></div>
<div>
<b><span style="font-family: inherit; font-size: medium;"><br /></span></b></div>
</td></tr>
</tbody></table>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: inherit; font-size: medium;"><br /></span></div><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">Have you ever had baked oats?<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">Let’s just say this aint your Grandma’s
oatmeal. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">Baked oats have far more texture than
the mushy porridge that oatmeal can sometimes be.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">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. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">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. <o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">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.
<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;">You really have to try this.<o:p></o:p></span></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Sweet
Potato Pie Baked Oats topped with Maple Glazed Pecans<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Prep
time: 10 Min<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Bake
Time: 30 + 15 Min (45 total) <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Servings:
8<o:p></o:p></span></b></div>
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<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Ingredients
for the Baked Oats<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<ul>
<li><span style="font-family: inherit; font-size: medium;">1 cup mashed sweet potatoes</span></li>
<li><span style="font-family: inherit; font-size: medium;">½ cup brown sugar</span></li>
<li><span style="font-family: inherit; font-size: medium;">3 eggs</span></li>
<li><span style="font-family: inherit; font-size: medium;">4 tbsp melted butter</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 ½ tsp cinnamon</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp nutmeg</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp ginger</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp ground cloves</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp vanilla</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 ¾ cups milk</span></li>
<li><span style="font-family: inherit; font-size: medium;">3 cups old fashion rolled oats (make
sure they’re gluten free)</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tsp baking powder</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tsp salt</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><br />
</span><div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><b>Ingredients
for the Maple Pecan Topping</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<ul>
<li><span style="font-family: inherit; font-size: medium;">1 cup chopped pecans</span></li>
<li><span style="font-family: inherit; font-size: medium;">2 tbsp maple syrup</span></li>
<li><span style="font-family: inherit; font-size: medium;">1 tbsp brown sugar</span></li>
<li><span style="font-family: inherit; font-size: medium;">¼ tsp salt</span></li>
</ul>
<span style="font-family: inherit; font-size: medium;"><br />
</span><div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: inherit; font-size: medium;">Video Tutorial: </span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/dMi7OpgyCoQ/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/dMi7OpgyCoQ?feature=player_embedded" style="clear: left; float: left;" width="320"></iframe></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: inherit; font-size: medium;"><b><span><br /></span></b>
<b><span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span></b><b><span><br /></span></b>
<b><span>Instructions<o:p></o:p></span></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<ol>
<li><span style="font-family: inherit; font-size: medium;">Preheat oven to 350ºF (or 175ºC) and
grease a baking dish with an 8 cup capacity.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Pour in the milk and continue to mix
until incorporated.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Stir together the rolled oats, baking
powder, and salt then add the dry to the wet and stir to combine.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Pour the mixture into the baking dish
and bake for 30 minutes while you prep the maple glazed pecans.</span></li>
<li><span style="font-family: inherit; font-size: medium;">Stir together the chopped pecans,
maple syrup, brown sugar and salt until they are all coated.</span></li>
<li><span style="font-family: inherit; font-size: medium;">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)</span></li>
<li><span style="font-family: inherit; font-size: medium;">Serve warm with maple syrup, butter, milk,
or whipped cream.</span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-83175416552381539642016-10-31T12:43:00.000-04:002016-10-31T12:58:30.353-04:00Broccoli Cheddar Slaw<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudl3TP7DkRjXRVaGXuyFCFbSSibyD13d_f_Bi7ilu-Um88jn-JUzJB_RjGGch2RCtLPTS2NBigK18oITDtgr-x673y7ni7scphfB1gxcUAi8nX6zy3lPCQVkiIptbYtUbKVQqylcFgPw/s1600/Broccoli+Cheddar+Slaw+%25282%2529.bmp" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudl3TP7DkRjXRVaGXuyFCFbSSibyD13d_f_Bi7ilu-Um88jn-JUzJB_RjGGch2RCtLPTS2NBigK18oITDtgr-x673y7ni7scphfB1gxcUAi8nX6zy3lPCQVkiIptbYtUbKVQqylcFgPw/s400/Broccoli+Cheddar+Slaw+%25282%2529.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Broccoli Cheddar Slaw</span></b></td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You love coleslaw right? </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">What about broccoli with cheese sauce?</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You probably answered yes to that too. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Well I've got the side dish for you. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">You’re
gonna love it.<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Broccoli
Cheddar Slaw</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Prep
time: 10 minutes<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Inactive
Rest Time: 4-5 hours<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Servings:
6-10<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients
<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 12 oz bag broccoli slaw mix</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup shredded cheddar (about 4 oz)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">½ cup scallions</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">⅓ cup mayo</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tsp yellow mustard</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tbsp cider vinegar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tbsp honey </span></li>
</ul>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;">Video Tutorial: </b><br />
<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/3O4-o5V5nZo/0.jpg" src="https://www.youtube.com/embed/3O4-o5V5nZo?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<br /></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Instructions</b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Stir together the broccoli slaw mix,
grated cheddar and chopped scallions and set aside.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">To make the dressing, combine the
mayo, mustard, apple cider vinegar and honey and whisk until smooth. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pour the dressing over the slaw and
mix it together. At this point it will
seem dry.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">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.</span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-58230928329298995952016-10-16T12:36:00.001-04:002016-10-16T12:36:25.789-04:00Kettle Chip Recipe Ideas with Neal Brothers Chips <div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif";">Neal Brothers Gourmet Kettle chips are
now available in the US exclusively at Whole Foods. They're all-natural, gluten free non-GMO, and
come in four bold flavors:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif";">* Montreal Steak Spice <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif";">* Maple Bacon <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif";">* Pink Himalayan Salt <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif";">* Spicy Srirachup<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 165.0pt;">
<span style="font-family: "arial" , "sans-serif";"> <b><o:p></o:p></b></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif";">Check out the video below for some of
my ideas for using the chips in your recipes. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/vZ0wVZHRpSo/0.jpg" src="https://www.youtube.com/embed/vZ0wVZHRpSo?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
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<span style="font-family: "arial" , "sans-serif";"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "arial" , "sans-serif";">Although these chips were sent at no cost to me this is NOT a paid
sponsored video and the reviews and opinions are my own.<o:p></o:p></span></div>
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-29108138812972860332016-10-02T09:31:00.000-04:002016-10-02T09:39:15.218-04:00Everything Spiced Almonds<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KLsWDacVz_1T7aQI4mpiZNnnGp3B2dRLJ6s4hLXVbDn01f2JyDxy31PZeBRPwfaWDnPSDPb8bJb5QBHz4TGmSAHjTr6ApkyhcTszGjBLxfjBjVJnjaMRYptWx1wcI5C68rZEpjXlgeE/s1600/Everything+Spiced+Almonds+5.bmp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KLsWDacVz_1T7aQI4mpiZNnnGp3B2dRLJ6s4hLXVbDn01f2JyDxy31PZeBRPwfaWDnPSDPb8bJb5QBHz4TGmSAHjTr6ApkyhcTszGjBLxfjBjVJnjaMRYptWx1wcI5C68rZEpjXlgeE/s400/Everything+Spiced+Almonds+5.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Everything Spiced Almonds</b></span></td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">If you like everything bagels, I’ve
got the perfect snack for you... They’re everything almonds. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">And they’re delicious.</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Poppy and sesame seeds mingle together
with garlic, onions and caraway seeds to take these nuts to a level of flavor
you won’t believe. They’re a great
little party snack and even better as a game day nosh. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Actually I chose to do almonds because
they’re naturally shaped like little footballs so they're sure to become a Sunday classic with my crew.
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">My only regret was that I just made
one pound. Next time I’ll double the
recipe for since these were devoured before my eyes. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Everything
Spiced Almonds<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Prep
time: 5 minutes<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Bake
Time: 1 hour<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients
<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">16 oz almonds (unroasted & unsalted)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 egg white</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tbsp poppy seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tbsp sesame seeds (I used black and
white tuxedo seeds)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tsp minced garlic</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tsp minced onion</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 tsp caraway seeds</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tsp sea salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">¼ tsp garlic powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">¼ tsp onion powder</span></li>
</ul>
<br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Video Tutorial: </span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/pfsDtnXWfxU/0.jpg" src="https://www.youtube.com/embed/pfsDtnXWfxU?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<br /></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Instructions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preheat oven to 290ºF (or 143ºC) and
line a baking sheet with parchment paper sprayed with non-stick spray.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">To make the everything seasoning, stir
together all the poppy seeds, sesame seeds, minced garlic, minced onion,
caraway seeds, sea salt, garlic powder and onion powder</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Add the almonds to a bowl that's large enough
to mix them.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Beat the egg white until light and frothy
then pour over the almonds and mix until all the almonds are coated. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Pour the everything seasoning mixture over
almonds and stir until the almonds are covered with the mixture then pour them
onto the baking sheet and spread into an even layer.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Roast for 1 hour turning and breaking
apart every 20 minutes then remove from the oven and cool on the pan before
serving.</span></li>
</ol>
<br />EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-3919641890814723432016-09-18T11:15:00.001-04:002016-09-18T11:30:34.824-04:00Paleo Butter Pecan Nice Cream <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEins3MKNkB1yz2iHuHg8e5q091Qax7FLSMEMpQVoQAPCaLfPETFYxfbKQH2rCqfG4uSfXmGBWW-n4cTCDrgXmurkzD3RnnszZbAKWjaExaP9zDifHNB7ukNtnnF66zYW-FeKv2vuwUtRr8/s1600/Butter+Pecan+Nice+Cream+4.bmp" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEins3MKNkB1yz2iHuHg8e5q091Qax7FLSMEMpQVoQAPCaLfPETFYxfbKQH2rCqfG4uSfXmGBWW-n4cTCDrgXmurkzD3RnnszZbAKWjaExaP9zDifHNB7ukNtnnF66zYW-FeKv2vuwUtRr8/s400/Butter+Pecan+Nice+Cream+4.bmp" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Paleo Butter Pecan Nice Cream</span></b></td></tr>
</tbody></table>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Is there truly such a thing as healthy
ice cream?<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Maybe not but this Butter Pecan Nice
Cream is a healthier knock-off indeed. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">It redefines healthy gourmet
indulgences for sure. It’s not only gluten free,
it’s dairy free, egg free and free of added refined sugars too. But beyond all that it’s downright delicious.
<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Most nice creams are done using only
bananas as the base ingredient before adding the other flavors. I’ve combined bananas with unsweetened
coconut cream to add a more luxurious mouth-feel. Then dates are added to give a more
complex sweetness and a touch of sea salt helps to mimic the salty flavor of
butter. And this smooth creamy frozen
dessert has plenty of chopped pecans stirred-in at the end to complete the masterpiece. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">This nice-cream is beyond good
reaching a level of mind blowing deliciousness. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Butter
Pecan Nice Cream<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Prep
time: 10 minutes<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Servings:
Makes 1 quart (8 half cup servings)<o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients
<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">4 ripe bananas</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 pitted dates (roughly chopped)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">8 pecan halves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">¾ cup coconut cream</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">¼ tsp salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">½ cup chopped pecans (to stir in at
the end)</span> </li>
</ul>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Video Tutorial: </b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/WEgRpkTSwDk/0.jpg" src="https://www.youtube.com/embed/WEgRpkTSwDk?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Instructions<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Slice the bananas into 1 inch pieces
and freeze for at least 2 hours.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Add the frozen bananas to the bowl of
your food processor with the pitted dates, pecan halves, salt and coconut cream,
then process until it is smooth and creamy.
(You’ll need to stop the processor a few times to scrape down the bowl.)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Place into a freezer safe container,
stir in the chopped pecans, cover and freeze for 2-3 hours then serve. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span></li>
</ol>
<br />
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<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Notes:</b> If frozen solid, remove from the
freezer 10 minutes ahead of serving to soften a bit.</span><b style="font-family: Arial, sans-serif;"><o:p></o:p></b></div>
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com3tag:blogger.com,1999:blog-2954431994862697120.post-60790678762165621662016-09-04T09:40:00.002-04:002020-12-06T00:02:21.614-05:00Peanut Butter Brookie<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_whTgevagEw-3v3LgdJgSz-1M1khowFsNBZma_m_fa177hC65qbbdSqasm24XgFrR8Tirs-H_E6KvqPEwZ_iimq0KwdA8y7d7yoQqPMPS7HS0nXx4hpaYtGwmQCxDBbM5agyqUp8mNA/s1600/Brookie+4.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD_whTgevagEw-3v3LgdJgSz-1M1khowFsNBZma_m_fa177hC65qbbdSqasm24XgFrR8Tirs-H_E6KvqPEwZ_iimq0KwdA8y7d7yoQqPMPS7HS0nXx4hpaYtGwmQCxDBbM5agyqUp8mNA/s400/Brookie+4.bmp" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Peanut Butter Brookie</b></span></td></tr>
</tbody></table>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Have you ever had a Brookie? </span><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">They’re part brownie, part cookie and 100%
delicious.</span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">But some Brookies can be a little too
sweet. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Not these!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The typical recipe combines brownie
batter with a classic chocolate chip cookie dough. I reduce the sugar in both recipes and switched
things up by stirring my chocolate chips into peanut butter cookie dough instead for that sweet and salty component. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The small change makes these less cloying and more delicious. You're gonna love this.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Peanut
Butter Brookie<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Prep
time: 20 minutes <o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bake
Time: 40 minutes<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Servings:
24<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients
For the Peanut Butter Cookie Dough<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 ¼
cups gluten free flour</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">½ tsp baking powder</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">¼ tsp salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">¾ cup peanut butter (192 grams by
weight)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">6 tablespoons softened butter</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">¼ cup sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">½ cup brown sugar (firmly packed)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 eggs</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">½ cup mini chocolate chips</span></li>
</ul>
<br />
<div class="MsoNormal" style="margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients
For the Brownie Batter<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
</div>
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">½ cup gluten free flour</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">½ tsp baking powder</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">¼ tsp salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">¾ cup butter (1 ½ sticks)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">¾ cup sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">¾ cup unsweetened cocoa powder</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1
tsp vanilla</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 eggs, room temperature</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">¼ cup mini chocolate chips</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Video Tutorial: </b></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span></div><div class="MsoNormal" style="margin-bottom: 0in;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/gCe4OT_A__Y" width="320" youtube-src-id="gCe4OT_A__Y"></iframe></div><br /><b><br /></b></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Instructions<o:p></o:p></span></b></div>
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<ol>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Preheat the oven to 350°F (or 175 °C)
and line a 9 inch round cake pan with parchment paper sprayed with nonstick
spray.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">For the peanut butter cookie layer, stir
together the flour, baking powder, and salt and set aside</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Cream together the peanut butter, butter
and both sugars until smooth.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Add the egg and mix until well
blended. (the mixture may look curdled at this point)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Add the flour mixture mix until
incorporated then stir in the mini chocolate chips and mix until evenly
dispersed. </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Reserve ¼ of the dough and press the
remaining 3/4 of the dough into an even layer onto the bottom of the prepared
pan then use a knuckle to make some divots over the surface.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">For the brownie layer, stir together the
flour, baking powder and salt and set aside. </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">In a medium microwave safe bowl melt
the butter then add the sugar, cocoa powder, and vanilla then whisk until well
combined.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Add the eggs and mix until
incorporated.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Add the flour mixture and stir until
the wet and dry ingredients are well combined then stir in the chocolate chips
and spread the brownie batter over the cookie layer.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Break off small pieces of the reserved
dough and scatter them evenly over the brownie layer then bake for 38-40
minutes.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Allow to cool in the pan for 10
minutes before removing. Cool completely
before cutting.</span></li>
</ol>
<br />
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-49372437836809886702016-08-22T19:59:00.003-04:002020-12-06T00:03:26.319-05:00Kimchi Slaw<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOs6C6gyGCOvmtBv1gTznKcvnqgGBeNidN6BgcB8d1PpyAnympPf-AjjqbnTThWgWbZRPmWsyOL3_FSXpWzuQk2yM9v13NueLaPWVMuFblqyIcQhDgrP9Oig6tyDSNxDnOIlgsP_GLPuI/s1600/kimchi+slaw+2.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOs6C6gyGCOvmtBv1gTznKcvnqgGBeNidN6BgcB8d1PpyAnympPf-AjjqbnTThWgWbZRPmWsyOL3_FSXpWzuQk2yM9v13NueLaPWVMuFblqyIcQhDgrP9Oig6tyDSNxDnOIlgsP_GLPuI/s400/kimchi+slaw+2.bmp" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Kimchi Slaw</span></b></td></tr>
</tbody></table>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If you love Kimchi but think it's too much work then this might be the perfect recipe for you. It's an easy slaw that uses the flavors of kimchi mixed with an easy bagged cole slaw mix so you can throw this together in minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">And once you've got a batch in the fridge the ideas are endless. It's great on burgers and sandwiches but it's also great as an ingredient in other recipes. I like to mix it with an egg and make kimchi fritters. It's great in fried rice or soup. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">If I've got a bowl of this in the fridge your meals will be interesting all week.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Kimchi
Slaw<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Prep
time: 10 minutes <o:p></o:p></span></b></div>
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<br /></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients
<o:p></o:p></span></b></div>
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</div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tbsp rice vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tbsp fish sauce (gluten free)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">2 tbsp Korean pepper flakes, (Gochugaru)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 large clove garlic finely minced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 bag coleslaw mix (about 6-7 cups shredded
cabbage and carrots)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">3 green onions, thinly sliced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">½ granny smith apple (grated or finely
diced)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1 tbsp toasted sesame seeds (optional
garnish)</span></li>
</ul>
<br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Video Tutorial: </span></b></div><div class="MsoNormal" style="margin-bottom: 0in;"><b><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/MgthUL5cW-Y" width="320" youtube-src-id="MgthUL5cW-Y"></iframe></div><br /><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b></div>
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<br /></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Instructions<o:p></o:p></span></b></div>
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</div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a small bowl add the vinegar, fish
sauce, pepper flakes, and minced garlic and stir until well blended.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In a large nonreactive bowl add the
slaw mix, green onions and apple and stir to combine then add the pepper paste
and toss well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cover and refrigerate for at least 4
hours but overnight is better tossing occasionally.</span></li>
<li><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Sprinkle
with sesames to garnish before serving</span></span></li>
</ol>
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0tag:blogger.com,1999:blog-2954431994862697120.post-28185903656339341972016-08-07T09:01:00.001-04:002020-12-06T00:04:38.606-05:00Almond Raspberry Jam Bars<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRobvO1o11_3NodSkk29CMJMvtPBaXfEdUrUEXNO3_hc-69PeqjP9VvAXOk9onk-k7vFZvHdAzkUwCoD9HHusGSWM8nfS05GzAbnNfhzsCogVW39nRbwOWGdnSxJ83znbqVa_OK0-a4Q/s1600/Almond+Raspberry+Jam+Bars+1.bmp" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: large;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRobvO1o11_3NodSkk29CMJMvtPBaXfEdUrUEXNO3_hc-69PeqjP9VvAXOk9onk-k7vFZvHdAzkUwCoD9HHusGSWM8nfS05GzAbnNfhzsCogVW39nRbwOWGdnSxJ83znbqVa_OK0-a4Q/s320/Almond+Raspberry+Jam+Bars+1.bmp" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="line-height: 18.2px; text-align: start;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Almond Raspberry Jam Bars</span></b></td></tr>
</tbody></table>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; line-height: 13.65pt;"><span style="font-size: large;">What a pleasure these Almond Raspberry Jam bars turned out to be. Their soft delicate almond
crust and sweet raspberry jam seem to be made for each other while the toasted
slivered almonds on top add a textural juxtaposition that sends this dessert
over the top. </span></span></div>
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<div class="MsoNormal" style="background: white; line-height: 13.65pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">But beyond these bars being
delicious, they’re also one of the easiest confections you can throw together when
you have last-minute company. Is it me or does it seem that family
gatherings always seem to happen at the spur of the moment. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In my case it was the birth of my
first Granddaughter, the beautiful Charlotte Sophia that lead to the impromptu mass
pilgrimage of relatives clamoring to catch a glimpse of the little bundle. <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Have no fear, with easy recipes like
this, you can easily bang out a couple of desserts
to accompany that obligatory pot of coffee.
<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">But to really have a party you'll need
a bit more than coffee and confections.
Try adding a cheese board with some charcuterie, fruit, nuts crackers,
crostini and various nibbles. <o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: 13.65pt; margin-bottom: 0in;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I guess you could call this blog
post my blueprint for a bunch of happy guests while the host maintains some
sanity. <o:p></o:p></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia, Times New Roman, serif;">Welcome to the world baby Charlotte.</span><span face="Arial, sans-serif"><o:p></o:p></span></span></div>
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<b style="background-color: transparent;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b></div>
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<b style="background-color: transparent;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Almond
Raspberry Jam Bars</span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Prep
time: 15 min<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Bake
time: 35 min total (20 first then 15)<o:p></o:p></span></b></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Servings:
18 small rectangles (cut 3x6)<o:p></o:p></span></b></div>
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<br /></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Crust
Ingredients:<o:p></o:p></span></b></div>
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<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">¾ cup softened butter (1 ½ sticks)</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">¼ cup sugar</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">¼</span><span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: Georgia, "Times New Roman", serif;">tsp vanilla or almond extract</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">1 egg (room temperature)</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">2 cups of Almond Meal (I used the
blanched variety)</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">(1) 10 oz jar raspberry jam (I used polaner
all-fruit)</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">½
cup slivered almonds</span></span></li>
</ul>
<br />
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<b style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Video Tutorial: </span></b></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/tbg37413s7k" width="320" youtube-src-id="tbg37413s7k"></iframe></div><br /><div class="MsoNormal" style="margin-bottom: 0in;"><br /></div>
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Instructions<o:p></o:p></span></b></div>
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<ol>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Preheat oven to 350ºF (or 175ºC) and
line an 8x8 inch square pan with parchment paper sprayed with nonstick spray.</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">For the crust cream together the
butter, sugar and vanilla then add the egg and mix until it is well
incorporated (at this point it will look curdled) add the almond flour and mix
until you’ve got a soft cookie dough.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Transfer the dough into the prepared
pan use an offset spatula to spread it into an even layer on the bottom.</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Bake the crust for 20 minutes then allow it to cool
completely so it doesn’t break apart when you spread the jam.</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Once cooled top the crust with the jam
and gently spread into an even layer.</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Sprinkle over the slivered almonds and
bake for an additional 15 minutes.</span></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;">Allow the bars to rest in the pan to cool
completely before removing the slab onto a cutting board.</span></span></li>
<li><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;">Refrigerate to chill completely
before slicing.</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span></li>
</ol>
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<span style="font-size: large;"><b style="font-family: Georgia, "Times New Roman", serif;">Notes:</b><span style="font-family: Georgia, "Times New Roman", serif;"> With a sticky dessert like this I
like to use cupcake liners to make them easier to serve.</span><span style="font-family: Georgia, "Times New Roman", serif;"> </span></span></div>
EZ Gluten Freehttp://www.blogger.com/profile/09574515294587383322noreply@blogger.com0