Tuesday, April 18, 2017

Low Carb Flax Waffles

Low Carb Flax Waffles

6 heaping tbls golden flax meal
3 eggs
1 tsp baking powder
pinch salt
2 tbls buttermilk OR 1 tbls 2 tsp coconut milk and 1 tsp white vinegar

method: mix all ingredients together and allow mixture to sit at room temperature for around ten minutes. heat up your waffle iron to high and grease it. cook batter in waffle iron until done to your liking. 

Sweet Potato Pie

Sweet Potato Pie

2 cups sweet potato puree from baked sweet potatoes
1/2 cup heavy cream
3/4 cup packed brown sugar
2 eggs
1/2 tsp cinnamon
1 tbls vanilla
4 tbls melted butter

method: blend all ingredients in blender until smooth. fill 8-9 inch pie crust of choice. bake for 50-80 minutes, or until done, at 350. check doneness by inserting toothpick. toothpick will come out clean when pie is done.

Gluten Free Sausage Cornbread Dressing

Gluten Free Sausage Cornbread Dressing

1 recipe Bob's Red Mill gluten free cornbread, cubed and dried in the oven
1 tbls dried sage, ground
1 tbls dried rosemary, ground, or 2 tbls freshly chopped
1 tbls dried thyme, ground, or 2 tbls freshly chopped
1 head garlic, chopped
1 lb mild sausage
1 lb spicy sausage
2-3 quarts chicken or turkey stock
2 cups celery, finely diced
2 cups carrots, finely dice
1 medium large sweet onion, finely diced
salt and pepper to taste

method: brown sausage in pan with garlic and herbs. transfer to bowl, reserving grease. saute veggies in the same pan until mostly cooked through. combine cornbread, meat, and veggies in a large bowl and add half a quart of broth. mix thoroughly, breaking apart cornbread (tip: this recipe makes a large amount, so you may have to mix ingredients in two large batches.). keep adding broth until its very wet, almost soupy. pour into two large baking pans and bake at 350 for 45 minutes. remove from oven and mix again, adding up to 1/2 quart more broth to each pan. put back into oven for another 45-60 minutes, until brown on top. 

Gluten Free Shortbread Cookies

Gluten Free Shortbread Cookies

4 sticks butter, at room temperature
1 cup powdered sugar
1 tbls of water
2 tbls vanilla extract
4 cups all purpose gluten free flour, without xanthan gum
1 3/4 tsp xanthan gum
8 oz chopped pecans
12 oz mini semi sweet chocolate chips

method: cream the butter of sugar together. next, add the water and the extract. add gum, then flour, one cup at a time. mix well, then fold in pecans and chocolate chips.

scoop with 1 tbls scoop onto a lined cookie sheet and bake in a preheated 300 degree F oven for 23 minutes. 

Best Ever Rosemary Roast Beef

Best Ever Rosemary Roast Beef

~6 lb top round or chuck roast
2 onions, cut into large chunks
1 whole head garlic, cloves peeled
6-8 sprigs rosemary, on stem, and tied into small piece of cheesecloth
3-3.5 cups rich beef stock

method: combine all ingredients in slow cooker for 8 hours.

Mock Mississippi Roast (Gluten Free)

Mock Mississippi Roast (Gluten Free)

3-4 lb chuck or top round roast
2 onions, cut into large chunks
1-2 packets dried ranch seasoning (more or less to taste)
4 tbls butter
6-10 whole pepperocini (to taste)
1/2 cup pepperocini liquid
2-3 tbls beef base

method: place roast in slow cooker, then add remaining ingredients on top. cook on low for 8 hours.

Low Carb Coconut Flour "Cornbread"

Low Carb Coconut Flour "Cornbread"

3 eggs
2 tbls butter, melted
2 tbls coconut milk
3 tbls honey
1/4 tsp salt
1/4 cup coconut flour, sifted (seriously, don't skip the sifting)
1/4 tsp baking powder

method: preheat oven to 400 degrees F. grease muffin liners or small (toaster oven sized) sheet pan. combine all ingredients in a blender (or with an immersion blender) and blend until smooth. pour into muffin cups or sheet pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes.