Almond Bread

July 20, 2012 By

My boys love this bread. I got the original recipe from the grandmother of my middle son’s classmate, I made a few tweaks and I hope you love it as much as they do.

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Almond Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This is a great bread, versatile and easy. Make changes as you see fit. Change up the fruit, add different flours and I'm planning on making one with more corn flour and some fresh summer corn straight from the cob.
Ingredients
  • 2 cups almond flour
  • ⅔ cup corn flour
  • ½ teaspoon sea salt
  • 3 tablespoon coconut oil, heated to liquify
  • honey 3 tablespoons slightly heated to liquify
  • 3 eggs organic, large
  • 1 teaspoon vanilla extract
  • ½ cup raisins
  • 1 teaspoon cinnamon
Instructions
  1. Put all ingredients in a food processor or large bowl and mix until batter is smooth.
  2. You may want to wait and add raisins toward the end or your mix in a food processor, so that they stay intact.
  3. If mixing by hand, gently beat eggs first before adding to the rest of the batter ingredients.
  4. Spoon batter into a bread pan lined with parchment paper, it will be very thick.
  5. Smooth out to fill pan.
  6. Bake at 300F for 50-55 minutes.
  7. Check after 45 minutes to make sure it isn't burning.
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Snow Capped Bananas – Banana Meringues

July 6, 2012 By

My boys adore bananas and since Matthew is now on an even more restricted diet I’m always searching for delicious treats that aren’t terrible for you. Enter the meringue. Meringues are naturally gluten free and dairy free. They are fairly low in sugar and are very simple to make, yet they turn out an extremely elegant finished product. So the Snow Capped Banana was born (AKA Banana Meringues)

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Snow Capped Bananas - Banana Meringues
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Serves: 4
 
Fresh Bananas topped with broiler browned Meringue
Ingredients
  • 4 egg whites
  • ⅓ cup sugar
  • ⅛ tsp salt
  • ⅛ tsp cream of tartar
  • ½ tsp of vanilla extract
  • 2 bananas, peeled and cut into large chunks (approx. 5 pieces per banana)
Instructions
  1. In a clean bowl mix egg whites, sugar, salt and cream of tartar.
  2. Beat on medium-high until medium stiff peaks form
  3. Add vanilla and beat to combine.
  4. Be careful not to over beat.
  5. Spoon meringue mixture over tops of banana chunks and place bananas flat side down on baking sheet.
  6. Place under broiler and broil until tops of meringue brown.
  7. Be careful not to burn
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Kentucky Derby Gluten Free Bourbon Balls

April 26, 2012 By

GF Bourbon Balls

With the Kentucky Derby right around the corner my mind turns to racing parties. Since we are a Gluten Free house I really try to make gluten free dishes every one can love. I strive to make dishes our non-gluten free guests will enjoy.

I love Bourbon Balls and I have no idea why people don’t make them anymore. I love them so much that my mom made me regular Bourbon Balls for Easter! Many old fashion desserts and drinks are making a comeback, and Bourbon Balls were always a staple at our holiday parties when I was a child. My mom made a mean Bourbon Ball. Now I know most people will be making Mint Juleps, but why not use that Kentucky staple, Bourbon, a different way and bring some delicious Kentucky Derby Gluten Free Bourbon Balls to your Derby Party. Mad Men would be so proud of you!

Gluten Free Kentucky Derby Bourbon Balls

1 1/2 Cups Gluten Free cookie crumbs – I used Annie’s Gluten Free Bunny Cookies. (I ground the whole box and used the left over crumbs as a coating for the finished Bourbon Balls)

1 1/4 Cups Walnuts, ground to a fine crumb

1/2 Cup powered sugar + additional for coating finished Bourbon Balls

2 Tbs GF unsweetened cocoa powder

2 Tbs Organic Corn Syrup

1/4 Cup Kentucky Bourbon – should be gluten free, but verify before using

Combine ingredients, mixing completely. Roll mixture into 1 inch balls and place on parchment paper. Mix left over cookie crumbs and powdered sugar. Roll Bourbon Balls in cookie crumb powdered sugar mixture. Store in an air tight container.

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Raw Beet Salad

February 16, 2012 By

 We belong to a very cool CSA that actually delivers our produce to our home. We also, for a slightly higher fee, have the option to choose what veggies we want. Our family loves beets, so I often choose them for our weekly drop. I decided to try something a little different this time, and instead of roasting them I used them in a raw salad. I served them with homemade slow cooker pulled pork and oven roasted Brussels sprouts.

 

Raw Beet Salad

  • 2 raw beets, peeled and grated (I used candy cane beets)
  • Salt
  • Pepper
  • 2 tsp Dijon mustard
  • 2 Tbs white wine vinegar or Raw Apple Cider vinegar
  • 1 Tbs olive oil

Place the peeled and grated beets in a serving dish. In another bowl mix the remaining ingredients and wisk to combine. Pour the vinegar mixture over the beets and toss to dress. Refrigerate until ready to serve or serve immediately.

 

This makes a beautiful salad that can be both elegant or down home. I used it as a replacement for more typical cole slaw, but it could be just as wonderful alongside a filet. Matthew loved it!

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