Almond Flour Pizza Crust

3 cups almond flour

1/2 cup parm cheese

1/2 tsp sea salt

2 tsp oregano

2 tsp garlic powder

1 tsp basil

 

6 tbsp olive oil

4 eggs

 

Mix all dry, mix all wet, mix together – 2 heaping tsp on parchment paper

Cover with parchment paper, spread out into small circles.  Cook shells 10-12 mins

@ 350 – you can keep in fridge or freeze and use as needed.

 

Use as individual shells with any toppings.  I use olive oil, homemade pasta sauce, harvati cheese,

Organic pepperoni a little more oregano on top – cook 350 10 mins.

 

Also use for garlic toast, olive oil, garlic salt, cook @ 350 10 mins…then broil till brown.

 

 

Nancy A. Beale

 

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Thick Homemade Crock Pot Yogurt

Did you know that making delicious, nutritious yogurt could be as easy as prepping a few ingredients and leaving them in your crock pot for several hours? Here is my easy to follow method for making crock pot yogurt.

• Start your crock pot to get it a bit warm for about 10 minutes.

• Pour 1-2 quarts of whole, raw milk in your crock pot and keep it at the low setting for 3 hours.

• Turn it off and allow the milk to sit for 2 hours or longer.

• Add 1 (2 if you’re making 2 quarts) cup of whole, plain yogurt into a bowl and add an equal amount of the warmed milk.

• This should be mixed well and when added to the pot, mixed well again.

• Wrap the crock pot in a beach towel and put aside in the warmest corner of your kitchen until the following day.

Now it is ready to be eaten or put in the refrigerator where it will thicken even further.

Please note: some crock pots do not have a low enough setting to keep the milk warmed without actually cooking it.  If your crock pot has a “warm” setting, that setting would probably work well for making this yogurt.

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Cranberry Almond Loaf

¾ cup creamy roasted almond butter, at room temperature
2 tablespoons olive oil
3 large eggs
¼ cup arrowroot powder
1 teaspoon Celtic sea salt
¼ teaspoon baking soda
¼ cup dried apricots, chopped into ¼ inch pieces
½ cup dried cranberries
¼ cup sesame seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sliced almonds, plus 2 tablespoons to sprinkle on top
olive oil for greasing
blanched almond flour for dusting

1. In a large bowl, blend almond butter, olive oil and eggs with a handheld mixer until smooth
2. In a medium bowl, combine arrowroot powder, salt and baking soda
3. Blend arrowroot mixture into wet ingredients until thoroughly combined
4. Fold in apricots, cranberries, seeds and sliced almonds
5. Grease a 3 ½ x 7 ½ x 2 ¼ inch loaf pan with olive oil and dust with almond flour
6. Pour batter into loaf pan and sprinkle remaining sliced almonds on top
7. Bake at 350° for 40-50 minutes until a knife inserted into center comes out clean
8. Let bread cool in pan for 1 hour, then serve

Yield 1 loaf

 

Courtesy of Elena’s Pantry Blog:  http://www.elanaspantry.com

1/11/11

 

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Cheese Pucks

(-From “Secret Spoonfuls. Confessions of a Secret Mom” CD Booklet)

Ingredients:

1 cup arrowroot powder

1 cup grated cheese

½ cup butter

1 cup cream cheese

½ tsp salt

½ tsp white or cayenne pepper

Mix arrowroot, salt and pepper; add butter and cheese to form dough. If it is too dry, add more butter; if too wet, add more arrowroot. Roll into a long snake, wrap in wax paper and chill for one hour. Cut into ½ inch rounds. Bake on ungreased cookie sheet at 400 degrees for 5-10 minutes.

These are good hot but remain fresh for weeks, so they are wonderful on trips and for school lunches.

 

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It’s Sunday Morning Pancakes!! Gluten-free Style

In a food processor, blend the following ingredients:

2 cups almond flour

8 free range eggs

1 tablespoon maple syrup

2 teaspoons vanilla

½ teaspoon Celtic salt

½ teaspoon baking soda

Butter a hot griddle or cast iron frying pan and when good and hot, ladle a small amount of batter on to the sizzling surface.   Keep the amount small as these pancakes don’t have gluten, so they don’t have the “glue” to keep them from breaking. Fragile, but delicious!

Load with rich, raw butter and local  maple syrup, then serve with organic bacon and a glass of cold raw milk.  Yum.

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The Best Eggnog Recipe Ever; No, I Mean Real Eggnog

I’m not talking about the stuff that comes out of a carton. Yuck!

I mean the kind that’s loaded with live enzymes, nutrient dense vitamins and  of course delicious good cheer.

The most important ingredient is that the ingredients be important.  That is, preferably raw, organic milk and cream and free range egg yolks. Here’s one of my Christmas favorites:

12 free range eggs
6 cups raw milk
2 cups heavy, raw cream
1/2 cup raw honey.  If you don’t like the flavor of honey, consider maple syrup or succanat
2 teaspoons freshly ground nutmeg

Traditional Eggnog Directions

Submerge the eggs (still in the shell) in a large bowl of near boiling hot water plus a few drops of dish soap. As the water cools; wash, rinse then wipe the eggs dry.

Separate the egg yolks, place in a mixer with the honey and beat for 10 minutes.

Allow to cool in the refrigerator for up to 8 hours
30 minutes before you plan to serve, mix the milk into the chilled yolk mixture.If you plan to add brandy, this is the time to incorporate it.
Stir in 1+ 1/2 teaspoons ground nutmeg.
On high-speed, in a separate bowl, beat the cream until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
Ladle into cups and sprinkle with the remainder of nutmeg.

 

Serves: 8

 

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Gluten Free Bread

(Similar to traditional banana bread)

This recipe allows for almond flour purchased from a health food/gourmet store or  for a more nutritious and alive product follow instructions  below for  *soaked almonds.

2 cups almond flour

3 organic bananas; store frozen bananas kept for just such an occasion

5 free range eggs

3-4 T organic coconut oil

1t vanilla; I make my own. Check forthcoming blog for recipe

1t almond oil extract (optional)

1 t baking soda

¼ t Celtic or other whole salt

¼ to ½ cup organic raisins or other organic dried fruit

½ cup unsweetened dried coconut

¼ cup coconut flour (this is not necessary but adds to the rise and nutrition)

Grind the dried fruit in the food processor until it can be ground no further and  add the remaining ingredients. If too wet, add a bit more coconut or almond flour, being mindful that  if blended too  long, the batter will yield  a more dense bread.  So, easy on the blending.

Butter a glass baking or bread dish, pour in the batter and bake for 50+ minutes, at 340 degrees. Check for completion with a toothpick. Allow to cool a bit before serving.

Lovely with raw butter as an accompaniment to stew. Even though a bit crumbly for sandwiches; it’s still good.

*Soaked Almonds: Place 2 cups of nuts in a bowl and cover with enough water to  cover 2 inches above the almonds. Set out on the counter for 12-24 hours. The next day, drain thoroughly and assemble the almonds on a cookie sheet or 2 to dry in a 100-120 degree oven for 24+ hours or  until they’re thoroughly dry. Try to distribute them one layer only.

When thoroughly dehydrated, the almonds should  be very crispy.  If not, return them to the oven. In a food processor, grind the almonds to a light flour. If the consistency is more like a meal than  flour, you didn’t dry them long enough.   Use them anyway;  it will taste fine, but won’t  yield a bread.

This is a variation on a recipe given to me by my client and friend, Theresa Lasaca

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