Nutrition & Recipes
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Pomegranate Cauliflower Rice



Kathy Heidebrecht's insight:

Ingredients

1/4 cup sliced almonds

1 head cauliflower

1 Tablespoon coconut oil

3 Tablespoons chicken broth

2 teaspoons fresh ginger, grated

zest from 1 orange

1 teaspoon ground cumin

1/2 cup pomegranate seeds

dash of sea salt and pepper

 

Instructions

Wash the cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor.In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Sauté for about 5 minutes. Add the chicken broth, ginger, orange zest, cumin, pomegranate seeds and the almonds. Mix until fully combine and continue to sauté for 5 minutes, until tender. Season with salt and pepper. Serve as you would traditional rice.

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Amazingly Fluffy Gluten-&-Grain-Free Pancakes

Amazingly Fluffy Gluten-&-Grain-Free Pancakes | Nutrition & Recipes | Scoop.it

Can you think of a tastier way to start your day? I didn't think so...

Fluffy Gluten-&-Grain-Free Pancakes.  Author: Diana Keuilian 
Prep time  10 mins  Cook time  12 minsTotal time  22 mins Serves: 4

Kathy Heidebrecht's insight:

 

Ingredients

5 organic eggs

1 cup coconut milk, canned, full fat

2 Tablespoons coconut oil, melted

⅓ cup coconut sugar/palm sugar

2 Tablespoons pure maple syrup

1/4 teaspoon sea salt

1/2 cup coconut flour

1/2 cup arrowroot starch

2 teaspoons lemon juice and zest

1 Tablespoon baking powder

1 cup blueberries, organic, fresh or frozen

 

InstructionsIn a food processor combine all of the ingredients except the berries. Blend until smooth. Fold the berries into the batter.

 

Grease a large skillet or pancake griddle with coconut oil and place over medium heat. Place 1/4 cup scoops of batter onto the skillet, cover with a glass lid, and cook until bubbles form. Remove the lid, flip each pancake and then replace the lid and cook for another minute, until golden on both sides. Cooking with the lid on really helps your pancakes reach amazingly fluffy heights!

 

*Kathy:  I've been doubling the recipe and freezing the leftovers for a quick breakfast for my son. 

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Dr. Tom's Pumpkin Pie Recipe

Dr. Tom's Pumpkin Pie Recipe | Nutrition & Recipes | Scoop.it
My Favorite Pumpkin Pie Recipe
(grain-free, gluten-free, dairy-free)

For the non-dairy milk I like to use a thick and creamy homemade raw cashew milk (1/2 cup raw cashews blended with 1 cup of water). Use the full 4 tablespoons of arrowroot powder if the cooked squash is holding a lot of water, if it is dry then use less.

Flakey Grain-Free Pie Crust:

Be sure that the butter or shortening is very cold, in fact, I often freeze it and then grate it into the flour using a cheese grater... this helps to create a very flakey crust.

1 cup blanched almond flour (packed)
1 cup arrowroot powder or tapioca flour
1/4 to 1/2 teaspoon sea salt
4 to 5 tablespoons cold unsalted pastured butter or organic shortening
1 large organic egg

In a medium-sized mixing bowl, whisk together the almond flour, arrowroot or tapioca flour, and sea salt. Cut in the butter or shortening using your fingers or a pastry cutter until small pea-sized crumbs form.

Crack the egg into the middle of the mixture and then stir in using a fork. Continue to knead a few times until the mixture forms a ball. If dough seems too dry, then add a very small amount of cold water (about 1 tablespoon). If making a double crust, divide dough into two equal sized balls.

Wrap dough in parchment or waxed paper and chill in the refrigerator for 1 to 2 hours or into your freezer for about 20 minutes.

Preheat oven to 350 degrees F. Place dough ball onto a piece of parchment or waxed paper, place another sheet on top, and then roll out.

Remove the top sheet of paper and then carefully flip dough over and into a 9-inch pie plate. Remove the second sheet of paper. Flute edges. Prick the bottom of the crust with a fork a few times. Pre-bake crust for 10 -11 minutes.

Filling:

1 3/4 cups cooked sugar pie pumpkin (or 1 can)
1/2 cup pure maple syrup
1/2 cup non-dairy milk
2 large organic pastured eggs
2 to 4 tablespoons arrowroot powder
2 to 3 teaspoons pumpkin pie spice

To make the filling, place all of the ingredients for the filling into a blender and puree until smooth. Pour filling into crust. Bake for 50 to 60 minutes. Chill at room temperature for about an hour. Then place pie into the refrigerator and chill until set, about 3 hours.
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Broadway Physical Therapy, Inc. www.bptrehab.com 781-284-0559's curator insight, November 22, 2017 8:23 AM

Well, it is Thanksgiving! Trying to go a little bit healthy? Try it .....

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White Chocolate Mocha Recipe

White Chocolate Mocha Recipe | Nutrition & Recipes | Scoop.it

White Chocolate Mocha Recipe


Prep time
5 mins
Cook time
5 mins
Total time
10 mins

Author: Tiffany
Serves: 2 Servings
Ingredients

1½ Cups Fresh Brewed Coffee
.5 Ounces Cocoa Butter Wafers
½ Teaspoon Vanilla Bean Powder or ½ Teaspoon Vanilla Extract
¼ Cup Coconut Cream or Organic Cream
2 Tablespoons Maple Syrup (or natural sweetener of choice)*
1 Tablespoons Coconut Milk Powder (optional - adds creaminess)

Instructions

Tip: Pour hot water into your blender before making this recipe. This will warm up the blades of your blender and will prevent your mocha from cooling down while blending this white chocolate mocha recipe. Pour the hot water out right before making this recipe.
Precaution: Please be safe while making this recipe. If your blender lid isn’t secure, or if it tends to spill easily, place a thick towel over the top of the lid before blending.
Add cocoa butter, vanilla, cream, maple syrup and coconut milk powder (if using) to your blender.
Pour 1 ½ cups of fresh brewed hot coffee over the mixture.
Secure the lid on the blender and blend the coffee.
Pour into two 8 ounce cups.
Serve immediately.

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Gluten Free Lemon Poppyseed Bread

Gluten Free Lemon Poppyseed Bread | Nutrition & Recipes | Scoop.it
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (54 g) cornstarch

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons poppy seeds

Finely grated zest and juice of 1 medium-size lemon (about 3 tablespoons juice)

3/4 cup (150 g) sugar

6 tablespoons (84 g) unsalted butter, at room temperature

1 cup (230 g) sour cream, at room temperature (can replace with an equal amount Greek-style yogurt)

2 eggs (120 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract
Directions
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Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and poppy seeds, and whisk to combine well. Add the lemon zest, and whisk to combine, breaking up any lumps. Add the sugar, and whisk again to combine. Create a well in the center of the dry ingredients and add the butter, sour cream, eggs, vanilla and lemon juice, mixing to combine after each addition. The batter will be thick.

Scrape the batter into the prepared loaf pan, and spread into an even layer with a wet spatula. For a more even loaf, with a wet, very sharp knife, slash the loaf down the center about 1/4-inch deep. Place in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F and continue to bake until a toothpick inserted in the center comes out mostly clean and the top is lightly golden brown (another 10 to 20 minutes). Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.
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Gluten Free Zucchini Bread

Gluten Free Zucchini Bread | Nutrition & Recipes | Scoop.it
ngredients

1 1/2 cups (210 g) all-purpose gluten-free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

2/3 cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

2 1/8 cups (215 g) grated zucchini

2 eggs (100 g, weighed out of shell) at room temperature

1/4 cup (56 g) neutral oil (like grapeseed, canola or vegetable oil)

1 teaspoon pure vanilla extract
Directions
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Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.

Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

Originally published here on the blog in 2012. Recipe tweaked to increase eggs slightly and replace mashed banana with pureed zucchini, blended with eggs and oil.
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Iced Gluten Free Lemon Zucchini Bread

Iced Gluten Free Lemon Zucchini Bread | Nutrition & Recipes | Scoop.it
Ingredients

1 5/8 cup (228 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

6 tablespoons (54 g) cornstarch (or try potato starch or arrowroot)

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 cup (200 g) granulated sugar

Zest of 1 large lemon

2 cups (200 g) grated zucchini

2 eggs (100 g, weighed out of shell) at room temperature, beaten

5 tablespoons (70 g) neutral oil (like vegetable, canola or peanut oil)

3 tablespoons freshly squeezed lemon juice (from 1 large lemon)

Icing/glaze
1 1/2 cups (173 g) confectioners’ sugar

1 1/2 tablespoons freshly squeezed lemon juice, plus more by the 1/4 teaspoonful if necessary


Directions
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Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

Prepare the batter. In a large bowl, place flour, xanthan gum, cornstarch, baking soda, baking powder, salt and sugar, and whisk to combine well. Add the lemon zest, and whisk until evenly distributed throughout the mixture, breaking up any lumps in the zest. Place 1 1/4 cups (125 g) of the grated zucchini on a large paper towel, fold over the towel and squeeze the zucchini once firmly to release some of the moisture. The zucchini should now weigh about 100 grams. Add it to the dry ingredients and mix to combine. Set the dry ingredients aside. Place the remaining 3/4 cup (75 g) of grated zucchini, along with the eggs, oil and lemon juice in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, add the wet ingredient mixture. The batter will be thick. Scrape it into the prepared loaf pan, and smooth the top with a wet spatula.

Bake the bread. Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is lightly golden brown and a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely.

Make the glaze. In a medium-size bowl, place the confectioners’ sugar and 1 1/2 tablespoons lemon juice. Mix well, until a thick paste forms. Add more lemon juice by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add liquid very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Pour the glaze over the top of the cooled bread and, using a small offset spatula or large knife, spread into an even layer. Allow the glaze to set at room temperature before slicing the loaf thickly and serving.
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Gluten Free No Bake Chocolate Pudding Pie

Gluten Free No Bake Chocolate Pudding Pie | Nutrition & Recipes | Scoop.it
Ingredients

For the Crust
1 1/2 cups (225 g) gluten free crunchy chocolate cookie crumbs (try store-bought GF chocolate sandwich cookies, or my recipe for thin and crispy chocolate wafer cookies)

6 tablespoons (84 g) unsalted butter, melted

For the Filling
1/4 cup (35 g) gum free gluten free flour blend (23 grams superfine white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)

1 tablespoon (7 g) powdered gelatin

1/4 cup + 2 tablespoons (3 fluid ounces) cool water

1/2 cup (100 g) granulated sugar

4 tablespoons (20 g) unsweetened cocoa powder (Dutch-processed is best, but natural is fine, too)

1/4 teaspoon kosher salt

3 cups (24 fl. oz.) milk (any kind), at room temperature

3 egg yolks (75 g), at room temperature

1 teaspoon pure vanilla extract

5 ounces dark chocolate, chopped

Whipped Cream Topping (optional)*
4 fluid ounces heavy whipping cream

2 tablespoons (14 g) confectioners’ sugar

*Homemade marshmallow creme also makes a nice topping.
Directions
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Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch nonstick or greased pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).

Make the filling. In a small, microwave-safe bowl, place the gelatin and water, and mix well. Allow to sit for a few moments until the gelatin swells. It will be lumpy.

In a medium-sized bowl, place the flour blend, sugar, cocoa powder and salt, and whisk to combine well. Add 1/2 cup (4 fl. oz.) of the milk, and then the egg yolks, whisking to combine after each addition. Set the mixture aside.

In a medium-sized heavy-bottom saucepan, place the remaining 2 1/2 cups (20 fl. oz.) milk and bring to a simmer over medium-high heat. Once the milk reaches a simmer, remove the saucepan from the heat and add the hot milk to the bowl with the egg and chocolate mixture in a slow trickle, whisking constantly to combine. The purpose of adding the hot milk slowly is to avoid cooking the egg yolks by bringing them up to temperature slowly. Once all of the hot milk has been added, pour the whole mixture back into the saucepan and return to the heat. Cook, whisking constantly, over medium-high heat until thickened enough that the whisk leaves a visible trail in the pudding as you whisk it (2 to 3 minutes). Add the softened gelatin to the pan, and stir until the gelatin is melted. Remove the pan from the heat, and add the vanilla and chopped chocolate, and stir until the chocolate is melted and the pudding is smooth.

Remove the pie shell from the freezer, and pour the filling into it. Allow the filling to cool for about 5 minutes. Cover the pie with plastic wrap, placing the plastic directly on the surface of the pudding to avoid its developing a pudding “skin.” Place in the refrigerator to chill until set (at least 2 hours).

Before serving, make the optional whipped cream topping. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the heavy whipping cream and the confectioners’ sugar on medium-high speed until stiff (but not dry) peaks form. Beating the cream on medium-high for a longer time instead of high speed will make a more stable whipped cream. Remove the plastic wrap from the chilled pie and spread the whipped cream on top, and sprinkle with a few more cookie crumbs. Slice with a wet knife and serve immediately.
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3 Ingredient Sweet Potato Gnocchi

3 Ingredient Sweet Potato Gnocchi | Nutrition & Recipes | Scoop.it
Ingredients
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2 large sweet potatoes
2 cups of gluten free flour (all purpose flour will also work perfectly) + 1/2 a cup
2 teaspoons of salt

Powered by Chicory

Instructions

To make the gnocchi:
Preheat the oven to 400 degreesF. Poking a few holes in them with a fork, bake the sweet potatoes for 40-50 minutes or until tender. You'll know they're done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.
Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer. Rice both of the potatoes right on top of the flour (see picture above).
Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it's fully combined. You don't want the dough to be sticky so keep adding four until you get a nice dry dough.
Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that's about 1/2 an inch thick. Cut pieces the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it's dry and not sticky at any edges. Continue until you've cut out pieces from all of the dough.
Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.
The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.
To cook the gnocchi:
Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
Toss in your favorite sauce (I like toss mine in a bit of dairy free butter and fresh herbs) and ENJOY!
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Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken | Nutrition & Recipes | Scoop.it
3 lbs boneless, skinless chicken thighs
sea salt
black pepper
½ cup coconut aminos
½ cup natural ketchup (no added sugar)
¼ cup raw honey, melted
1 Tablespoon garlic, minced
1 teaspoon dried basil
*optional sesame seeds for garnish

INSTRUCTIONS

Generously salt and pepper the chicken thighs. Place in the bottom of a slow cooker.
Combine the coconut aminos, ketchup, honey, garlic and dried basil. Pour over the chicken. Cover and cook on low for 6 hours. Garnish with sesame seeds. Enjoy!
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Chocolate Gluten Free Gingerbread Cake

Chocolate Gluten Free Gingerbread Cake | Nutrition & Recipes | Scoop.it
Ingredients

2 ounces semi-sweet or dark chocolate, chopped

1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

1/2 cup (72 g) cornstarch

1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed)

1 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

2 tablespoons (42 g) unsulphured molasses

6 tablespoons (126 g) pure maple syrup

4 tablespoons (84 g) honey

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 cup (8 fluid ounces) warm water

8 tablespoons (112 g) neutral oil (I used sunflower oil)

Confectioner’s sugar, for dusting (optional)
Directions
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Preheat your oven to 325° F. Grease a 9 inch square baking pan, line it with unbleached parchment paper, and set it aside.

In a small, microwave safe bowl, place the chopped chocolate and microwave for 45 seconds at a time at 60% power, stirring in between intervals, until melted and smooth. Set the chocolate aside to cool briefly.

In a large bowl, place the flour, xanthan gum, cornstarch, cocoa powder, baking soda, baking powder, cinnamon, ginger, salt, and sugar, and whisk to combine well. Add the molasses, maple syrup, honey, egg, melted chocolate, water and oil, and beat with either a mixer or a large spoon until well-combined.The batter will be smooth, and thickly pourable. Pour into the prepared pan, and smooth the top with a wet spatula. Bang the pan on the counter a few times to remove any air bubbles from within the batter.

Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about 35 minutes). Remove from the oven and allow it to cool in the pan until firm (about 10 minutes). Turn the cake out onto a wire rack to cool completely. Once the cake is cool, dust with the optional powdered sugar, slice and serve.
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Chicken with Creamy Dijon Sauce

Chicken with Creamy Dijon Sauce | Nutrition & Recipes | Scoop.it
4 boneless, skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons coconut oil
1 ½ teaspoons garlic, minced
1 cup brandy
2 Tablespoons Dijon mustard
1 Tablespoon whole grain mustard
¼ cup coconut cream
½ cup chicken broth
sea salt
black pepper
2 teaspoons fresh rosemary, minced

INSTRUCTIONS

Slice the chicken breasts in half, lengthwise, to create 8 thin pieces. Season the chicken on both sides with salt and pepper.
Place both oils in a large skillet over medium-high heat. Cook the chicken until browned on both sides and cooked through. Set the chicken aside on a plate.
Reduce the heat to medium and add the garlic. Sauté for until fragrant but not browned. Pour in the brandy and simmer until reduce by half.
Mix in the mustards, cream and broth. Add more cream or broth if the sauce is too thick. Season to taste with salt and pepper.
Add the chicken back to the skillet, covered in the sauce. Simmer for a couple of minutes. Sprinkle with rosemary. Serve the chicken with spoonful of sauce. Enjoy!
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Coconut Flour Pizza Crust (Vegan) - The Coconut Mama

Coconut Flour Pizza Crust (Vegan) - The Coconut Mama | Nutrition & Recipes | Scoop.it
Coconut Flour Pizza Crust

This recipe makes one 8 inch pizza crust.

Ingredients

2 Tablespoons Ground Flaxseed
5 Tablespoons Filtered Water
1/4 Cup Sunflower Seeds
1/2 Cup Coconut Flour
1/4 Cup Arrowroot Powder
1/2 Teaspoon Baking Powder
1/2 Teaspoon Italian Seasoning
4 Tablespoons Coconut Oil
3 Tablespoons Water



Directions

Pre-heat your oven to 375 degrees.
Mix the ground flax seeds with 5 tablespoons of water in a small bowl and set aside.
In a food processor, mix the sunflower seeds, coconut flour, arrowroot powder, baking soda and Italian seasoning.
Add the ground flax and water mixture and process for 30 seconds.
Add the coconut oil and process again until the oil is completely combined.
Slowly add 1-3 tablespoons of filtered water until the dough comes together in a ball. Add more water if needed.
Form the pizza dough into a ball (or round shape) and place it on a lined cookie sheet.
Place a sheet of parchment paper on top of the dough.
Use a rolling-pin to roll the dough out. Do you’re best to keep it round and even.
Once the dough is evenly rolled out and is approximate a quarter-inch thick, remove the parchment paper from the top of the pizza crust.
Bake the crust for 18-20 minutes, or until it’s golden brown.
Top with your favorite pizza toppings and return to the oven for 5 minutes, or until the toppings are melted/baked.
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Gluten Free Chocolate Cupcakes | The Perfect Easy Recipe

Gluten Free Chocolate Cupcakes | The Perfect Easy Recipe | Nutrition & Recipes | Scoop.it
ngredients

Whipped Ganache Frosting
3/4 cup (6 fluid ounces) heavy whipping cream, plus more as necessary

10 ounces dark chocolate, chopped

Chocolate Cupcakes
3/4 cup (105 g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 cup + 1 tablespoon (45 g) unsweetened natural cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

3/4 cup (150 g) granulated sugar

4 tablespoons (56 g) vegetable or other neutral oil

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

1/2 cup (4 fluid ounces) lukewarm water or milk, at room temperature
Directions
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Make the ganache first so it can cool. In a small, heavy-bottom saucepan, heat the heavy whipping cream until it just begins to simmer. Place the chopped chocolate in a medium-size bowl, and pour the hot cream over the chocolate. Allow the cream to sit on the chocolate for about a minute, until the chocolate begins to melt, and mix until the chocolate is melted and the mixture is smooth and glossy. Allow the ganache to cool at room temperature until firm enough to scoop with a spoon.

Make the cupcakes. Preheat your oven to 350°F. Line the wells of a standard 12-cup muffin tin and set it aside.

In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk to combine well. Create a well in the center, and add the oil, eggs, and water (or milk), and whisk to combine well. The batter should be smooth and relatively thin.

Fill the prepared wells of the cupcake tin about 2/3 of the way full and shake back and forth to distribute the batter evenly in each well. Place the tin in the center of the preheated oven, and bake for about 19 minutes, or until the cupcakes spring back when pressed lightly in the center. Remove from the oven and allow to sit in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Right before you’re ready to frost the cupcakes, transfer the cooled chocolate ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy. The ganache will also lighten in color. If it seems to be at all crumbly or not smooth, add more heavy whipping cream by the teaspoonful and beat to combine. Frost immediately and serve.

Freeze any leftover cupcakes, unfrosted, in a sealed freezer-safe container. Defrost at room temperature, then frost and serve.
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Gluten-Free Sugar Cookies

Gluten-Free Sugar Cookies | Nutrition & Recipes | Scoop.it
Gluten-Free Sugar Cookies

Prep
20 m

Cook
10 m

Ready In
2 h

Recipe By:Tinybananadog
"Best gluten-free sugar cookie going!"
Ingredients

Cookies:
2 1/2 cups gluten-free flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
3/4 cup butter, softened
1 teaspoon vanilla extract

2 eggs
Icing:
1/4 cup cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar

Directions

Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.
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Coconut Kefir: A Healing Probiotic Food Everyone Needs!

Coconut Kefir: A Healing Probiotic Food Everyone Needs! | Nutrition & Recipes | Scoop.it
Ingredients

4 Cups Full Fat Coconut Milk (about 2 Cans)
1 Teaspoon Date Paste or Organic Sugar
¼ Cup Prepared Water Kefir or Coconut Water Kefir

Instructions

Before you get started you'll need ¼ cup of prepared water kefir or coconut water kefir. You can use homemade or store bought water kefir.
Next, you'll need some coconut milk. I like natural valley coconut milk because it's organic, BPA free and is additive free.
Pour your coconut milk into a very clean blender and add 1 teaspoon of date paste or organic sugar. You need to add sugar to your milk for the cultures to eat during the fermentation process. Blend the coconut milk and date paste up and pour the milk into a glass jar.
Add ¼ cup of water kefir or coconut water kefir to the milk and gently mix. Don't mix too vigorous, just enough to combine the kefir with the coconut milk.
Put the lid on the jar and let it ferment at room temperature for 18-24 hours, or until the coconut kefir is tart and sour.
Store the fermented coconut milk kefir in the refrigerator.
How To Use: Coconut milk kefir is smooth, thick and creamy. It's very similar to coconut milk yogurt (and easier to make too!). I serve it with berries and honey over the top or add it to my morning smoothie
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Gluten Free Cranberry Bread ⋆

Gluten Free Cranberry Bread ⋆ | Nutrition & Recipes | Scoop.it
6 tablespoons (84 g) unsalted butter, at room temperature

1 cup (200 g) granulated sugar, plus 1 tablespoon

2 eggs (100 g, weighed out of shell) at room temperature, beaten

2 1/2 cups (350 g) all-purpose gluten-free flour (I used my Better Than Cup4Cup blend once, and Mock Better Batter another – both came out great)

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

10 ounces fresh cranberries, halved

1/2 cup (4 fluid ounces) milk, at room temperature*

1/2 cup (108 g) sour cream, at room temperature*

*The milk and sour cream together can be replaced by 1 cup (227 g) plain whole milk yogurt, or with 1 cup (8 fluid ounces) real buttermilk.
Directions
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Preheat your oven to 350°F. Grease or line a standard 9 x 5-inch loaf pan and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, place the butter. Beat on medium-high speed until light and fluffy. Add the 1 cup of granulated sugar and the eggs, beating well after each addition.

In a separate, medium-size bowl, place the flour blend, xanthan gum, baking powder, baking soda and salt, and whisk to combine well. Place the cranberry halves in a separate, small bowl. Add about one tablespoon of the dry ingredients to the cranberries, and toss to coat. Set the cranberries aside. To the bowl with the butter and sugar mixture, add the dry ingredients, alternating with the milk and sour cream, beginning and ending with the dry ingredients. The mixture will be thick but smooth. Add the cranberries and reserved dry ingredients, and mix gently into the batter until evenly distributed throughout.

Scrape the batter into the prepared pan, and smooth the top. It will nearly fill the pan. Smooth the top with a wet spatula, and sprinkle with the remaining tablespoon of sugar. Place the pan in the center of the preheated oven and bake, rotating once, until golden brown on top and a toothpick inserted in the center comes out clean (about 1 hour). Remove from the oven and allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely. Slice and serve.
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Double Chocolate Gluten Free Zucchini Bread ⋆

Double Chocolate Gluten Free Zucchini Bread ⋆ | Nutrition & Recipes | Scoop.it
ngredients

2 ounces dark chocolate, chopped

1 1/2 cups (210g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (20 g) unsweetened natural cocoa powder

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (200g) granulated sugar

4 ounces semi-sweet chocolate chips

2 cups (200 g) grated fresh zucchini

2 eggs (100 g, weighed out of shell) at room temperature, beaten

6 tablespoons (84 g) neutral oil (canola, vegetable, grapeseed or peanut oil all work)

1 teaspoon pure vanilla extract
Directions
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Preheat your oven to 325°F. Grease and line a standard 9-inch x 5-inch loaf pan and set it aside. In a small microwave-safe bowl, place the chopped chocolate and microwave in 30-second bursts at 60% power, stirring in between, until smooth. Set the chocolate aside to cool briefly.

In a large bowl, place flour, xanthan gum, cocoa powder, salt, baking soda, baking powder, and granulated sugar, and whisk to combine. Place the chocolate chips in a separate small bowl, add 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. Add 1 1/2 cups (150 g) of the grated zucchini to the dry ingredients and stir to combine, breaking up any clumps of grated zucchini. In a blender or food processor, place the remaining 1/2 cup (50 g) grated zucchini, eggs, oil and vanilla, and blend or process until smooth. Add the melted chocolate, and blend once more to combine.

Create a well in the center of the bowl of dry ingredients, pour in the wet ingredients and mix to combine. The batter will be soft. Add all but a few of the chocolate chips and reserved dry ingredients to the batter, and stir until the chips are evenly distributed throughout. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Sprinkle the remaining chocolate chips evenly on top and press gently to help them adhere.

Place the loaf pan in the center of the preheated oven, and bake, rotating once, until a toothpick inserted in the center of each loaf comes out clean (about 50 minutes). Remove the pan from the oven and allow to cool for at least 20 minutes in the loaf pan before transferring a wire rack to cool completely. Slice and serve.
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Gluten Free Strawberry Bread

Gluten Free Strawberry Bread | Nutrition & Recipes | Scoop.it
ngredients

2/3 cup (150 g) plain whole milk yogurt (nondairy is fine)

1 3/4 cups (245 g) chopped fresh strawberries*

8 tablespoons (112 g) unsalted butter, melted and cooled

2 eggs (100 g, weighed out of shell), at room temperature

3/4 cup (150 g) granulated sugar

2 cups (280 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/2 cup (40 g) coconut chips (or chopped raw pecans or walnuts)

Whipped cream and chopped strawberries, for serving

*You can make this bread with frozen strawberries, but it will not rise as high and may take a bit longer to bake. Defrost frozen whole strawberries at room temperature until soft but not mushy. Follow the recipe instructions for blending 3/4 cup (105 g) of the berries with the yogurt, butter and eggs, but include all of the liquid in the blender. Chop the remaining whole berries carefully with a very sharp knife before tossing with sugar and folding into the remaining batter, as directed in the recipe as written.
Directions
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Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf pan, and set it aside.

Place the yogurt, 3/4 cup (105 g) of the strawberries, butter and eggs in a blender or food processor, and blend until smooth. Set the mixture aside. Place the remaining chopped strawberries in a medium-size bowl, add 1/4 cup (50 g) of the granulated sugar, and toss to coat the strawberries in the sugar. Set the bowl aside.

In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and remaining 1/2 cup (100 g) granulated sugar, and whisk to combine. Add the coconut chips and mix to combine. Create a well in the center of the dry ingredients and add the yogurt mixture. Mix until just combined. The mixture will be thick but soft. Add the chopped strawberries and sugar, and fold the strawberries into the batter carefully, taking care not to smash the berries.

Scrape the batter into the prepared pan smooth the top with a wet spatula. To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center. For a uniform split down the center as the bread rises in the oven (instead of a more haphazard split), slash down the center of the loaf with a sharp knife, about 1/4-inch deep in one swift motion.

Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached. Remove from the oven, place the loaf pan on a wire rack and allow to cool in the pan for 15 minutes before transferring the bread from the loaf directly onto the wire rack to cool completely. Slice once cool and serve with more berries and whipped cream.
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Paleo Flour Blend Recipe - A Calculated Whisk

Paleo Flour Blend Recipe - A Calculated Whisk | Nutrition & Recipes | Scoop.it
Paleo 3:2:1 Flour Blend (Gluten-free)

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Prep time
10 mins
Total time
10 mins

This easy-to-make paleo flour blend works beautifully as a cup-for-cup replacement for all-purpose flour in many dessert recipes!
Author: Becky Winkler
Recipe type: Gluten free, Paleo, Pantry Staple
Serves: 4 cups
Ingredients

2 cups almond flour, sifted*
1 and ⅓ cups tapioca flour/tapioca starch
⅔ cup coconut flour

Instructions

Measure two cups of almond flour, and sift it*.
Add the tapioca starch and coconut flour, and fluff with a fork to combine.
Sift the mixture two or three times to evenly distribute the flours.
If you're not planning on baking with the flour blend within a few days, store it in an airtight container in the refrigerator. It should last for several months, but may not taste its best past the expiration date of your almond flour.

Notes
*Finely-ground almond flour is best here. If there's just a teaspoon or so in the sieve after sifting, you can discard those coarse bits and proceed. If you're using a coarser flour, there may be more left in the sieve. In that case, you have two options. You can either grind that almond flour in a spice grinder until finely ground (don't go too far or it will turn into almond butter) and then sift it again, or measure the coarse almond flour left in the strainer, discard it, and add that much more (from your bag of almond flour) to the strainer. After doing one of those two things, you should only have about a teaspoon of coarse flour left in the strainer, which you can then just discard.
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Condensed Chicken Vegetable Soup | The Very Best

Condensed Chicken Vegetable Soup | The Very Best | Nutrition & Recipes | Scoop.it
Ingredients

2 pounds root vegetables and squash (sweet potatoes, carrots, butternut squash), peeled

2 tablespoons (28 g) extra virgin olive oil

3 to 4 cups (24 to 32 fluid ounces) chicken stock

4 tablespoons (56 g) unsalted butter

6 tablespoons (54 g) gum free gluten free flour blend

2 leaves fresh sage

1 sprig fresh rosemary

3 to 4 sprigs fresh thyme

Salt and pepper to taste

Cooked shredded chicken, for serving (optional)
Directions
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Preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper and set it aside.

Peel (and seed, if you’re using butternut squash) the root vegetables and squash, and cut them into 1-inch cubes. Place them on prepared baking sheet and toss with the extra virgin olive oil (no salt!). Spread the chunks into a single layer and place in the preheated oven. Roast until fork tender (about 30 minutes). Remove from the oven and allow to cool until no longer hot to the touch. Place the roasted vegetables in a food processor or blender. Add 1 to 1 1/2 cups (8 to 12 fluid ounces) of the chicken stock (depending upon how thick the vegetables are) and puree until very smooth and pourable. Set the puree aside.

In a large, heavy-bottom sauté pan, melt the butter. Add the gum-free flour blend, and mix to combine. Cook over medium heat, stirring frequently, until the mixture is golden brown and nutty smelling (about 3 minutes, and it will go from very blond to golden brown and fragrant quite suddenly, so pay close attention). Add the vegetable puree, and mix to combine. Whisk or stir until smooth.

Add 2 1/2 cups of chicken stock, and the rosemary, sage, and thyme. Whisk to combine. Bring the mixture to a simmer over medium heat, and cook, stirring constantly, until the mixture is beginning to thicken (2 to 3 minutes). Remove the solid aromatics, and continue to simmer, stirring frequently, until a visible trail is left behind while stirring. Add salt and pepper to taste, and stir to combine. Add more stock to thin if serving right away, and add the optional shredded chicken. If not serving right away, allow the condensed soup to cool to room temperature before transferring to a 1-quart canning jar and storing in the refrigerator until ready to serve.
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foodofhistory's curator insight, November 8, 2017 8:48 PM
#soup #recipe This is an amazing recipe, you must try it!
 
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Whipped Shortbread Cookies

Whipped Shortbread Cookies | Nutrition & Recipes | Scoop.it
ngredients

16 tablespoons (224 g) unsalted butter, at room temperature

1/2 cup (72 g) cornstarch

3/4 cup (86 g) confectioners’ sugar

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/8 teaspoon kosher salt

Seedless, smooth jam, for the centers
Directions
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Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. Fit a large piping bag or large zip-top plastic bag with an open star piping tip and set it aside as well.

In a large bowl with a handheld mixer or stand mixer with the paddle attachment, place the butter and whip until light and fluffy (about 5 minutes). Add the cornstarch, confectioners’ sugar, and then the flour, xanthan gum and salt, beating until well-combined after each addition. After adding the final ingredient, turn the mixer speed up to high and continue to beat for another 5 minutes uninterrupted. After adding the flour, the mixture will first seem a bit crumbly and then will turn into a lovely whipped mixture that looks a bit like frosting.

Transfer the cookie into the piping or plastic bag fitted with the open star tip, and pipe shapes about 1 1/2-inches in diameter onto the prepared baking sheet, about 1 inch apart. With a wet pointer finger, create a divot in the center of each cookie. Fill the center with a small dollop of jam. Place the baking sheet in the refrigerator for about 10 minutes or the freezer for about 3 minutes, until the cookies are firm.

Place the baking sheet in the center of the preheated oven and bake until the edges of the cookies are just beginning to brown, at least 13 minutes for small cookies. Allow the cookies to cool completely on the baking sheet.
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Apple Cider Donut Holes

Apple Cider Donut Holes | Nutrition & Recipes | Scoop.it
Dry ingredients:

1¼ cup blanched almond flour
¼ teaspoon baking soda
½ teaspoon ground cinnamon

Wet ingredients:

3 Tablespoons pure maple syrup, grade B
¼ teaspoon almond extract
½ teaspoon vanilla extract
2 Tablespoons coconut oil, melted
1 teaspoon apple cider vinegar
2 eggs, at room temperature, whites and yolks separated

Apple ingredients:

1 Tablespoon coconut oil
1 small, organic apple, finely chopped
1 Tablespoon maple syrup
1 teaspoon ground cinnamon
dash of sea salt

INSTRUCTIONS

For the Apple Ingredients: In a small skillet, heat the coconut oil over medium. Add the finely chopped apple and cook, stirring often until very soft, about 5 minutes. Add the syrup, cinnamon, and salt. Continue to cook for another 2 minutes. Remove from heat and allow to cool.
Preheat oven to 350 degrees F. Generously grease your 20 donut hole pan with coconut oil.
Combine the dry ingredients in a medium bowl. In another medium bowl combine all of the wet ingredients except egg whites.
Mix the wet with dry and set aside.
Beat the egg whites until firm peaks form. Gently fold the egg whites into the batter. Mix in the cooled apple ingredients.
Equally distribute the batter between the 20 donut hole molds. Bake for 8-12 minutes until lightly golden.
Allow the donuts to cool, remove from pan and then chill in the fridge for half an hour. Sprinkle with cinnamon and coconut sugar.
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Pumpkin Oatmeal Breakfast Cookies

Pumpkin Oatmeal Breakfast Cookies | Nutrition & Recipes | Scoop.it

Kathy made in 2018.  Needed chocolate chips.  Only bake for 10-11 minutes. 

Ingredients

1/2 cup (120 g) pure packed pumpkin

1 cup (120 g) coconut palm sugar (can replace with packed light brown sugar by weight)

2 teaspoons pumpkin pie spice

1 1/4 cups (125 g) certified gluten free old-fashioned rolled oats

1 1/2 cups (180 g) certified gluten free oat flour (I grind my own from old-fashioned rolled oats)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3 ounces miniature dried fruit, raw pumpkin seeds, and sliced raw almonds (plus more for sprinkling)

5 tablespoons (70 g) virgin coconut oil, melted and cooled

2 eggs (100 g, weighed out of shell) at room temperature, beaten
Directions
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Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

In a small, heavy-bottom saucepan, place the pumpkin, sugar and pumpkin pie spice, and whisk to combine well. Place over medium heat and bring to a simmer, whisking frequently. Allow the mixture to simmer for 20 seconds more before removing it from the heat and setting it aside to cool until no longer hot to the touch.

In a large bowl, place the oats, oat flour, baking soda and salt, and mix to combine well. Add the dried fruit, pumpkin seeds, and almonds, and toss to combine. Create a well in the center of the dry ingredients, and add the oil and eggs, and mix to combine. Add the cooled pumpkin and sugar mixture, and mix to combine. The dough will be very thick and sticky. Divide it into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another. I used a medium ice cream scoop. With wet fingers, press down on top of each piece of dough to spread into a disk. Sprinkle some more pumpkin seeds and/or almonds on top of each piece of dough.

Place the baking sheet in the center of the preheated oven and bake until firm to the touch and set in the center (about 15 minutes). Remove from the oven and allow to cool on the baking sheet until firm. Serve immediately, or wrap in waxed paper and store in the freezer. Defrost at room temperature before enjoying.

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Gluten Free Lo Mein |

Gluten Free Lo Mein | | Nutrition & Recipes | Scoop.it
Ingredients

2 garlic cloves, peeled and minced

2 tablespoons (28 g) toasted sesame oil

3 1/2 cups (28 fluid ounces) chicken stock

1/2 teaspoon freshly ground black pepper

2 tablespoons (42 g) honey

2 tablespoons (27 g) packed light brown sugar

2 tablespoons (42 g) unsulphured molasses

2 tablespoons rice vinegar

1/2 cup gluten free soy sauce or tamari

2 tablespoons (18 g) cornstarch

1 pound (16 ounces) dried gluten free spaghetti or wide, flat noodles

Optional garnishes
Chopped fresh scallions

Sliced canned water chestnuts
Directions
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In a medium saucepan, sauté the garlic in the sesame oil until fragrant (about 2 to 3 minutes), stirring occasionally. Add the chicken stock, pepper, honey, brown sugar, molasses, vinegar, soy sauce and cornstarch to the saucepan. Whisk until the ingredients are well combined. Bring to a boil, lower the heat to medium high and simmer gently for 8 to 10 minutes or until the mixture is reduced by nearly half and is thickened.

While the sauce is reducing, boil a large pot of water. To the boiling water, add the spaghetti or wide, flat noodles and cook to an al dente texture. Drain the noodles, rinse with cold water, drain again, and place in a large serving bowl. Pour most of the thickened sauce over the noodles and toss with tongs to coat. Serve immediately, with or without optional garnishes and with the remaining sauce, to taste.
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Gluten Free White Sandwich Bread | The Easiest And Best Yeast Bread

Gluten Free White Sandwich Bread | The Easiest And Best Yeast Bread | Nutrition & Recipes | Scoop.it
Ingredients

3 cups (420 g) all purpose gluten free flour (I used Better Batter)

2 1/4 teaspoons xanthan gum (omit if your blend already contains it)

2 1/2 teaspoons (8 g) instant yeast

1/4 teaspoon cream of tartar

2 tablespoons (25 g) granulated sugar

2 teaspoons (12 g) kosher salt

1 1/2 cups (12 fluid ounces) warm milk (about 95°F)

4 tablespoons (56 g) butter, melted and cooled

1 teaspoon apple cider vinegar

2 egg whites (50 g), at room temperature
Directions
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Grease or line a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine. Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing. Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet.

Scrape the dough into the prepared loaf pan. Cover the dough with lightly oiled plastic wrap and allow it to rise in a warm, draft-free place for 30 to 45 minutes. It should be overflowing the top of the loaf pan by at least 1/2 inch when you retrieve it but it will not have doubled in volume. It may take longer to rise properly in colder, drier weather and less time in warmer, more humid weather. When the dough has nearly reached the end of its rise, preheat the oven to 375°F.

Remove the plastic wrap, using a sharp knife or lame slash the top of the loaf about 1/4-inch deep, and place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust. Allow to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely. To freeze this bread, cool completely and then slice, wrap tightly, and freeze. Defrost as many slices at a time as you need in the toaster.
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Broccoli Cheddar Quinoa Bites

Broccoli Cheddar Quinoa Bites | Nutrition & Recipes | Scoop.it

Broccoli Cheddar Quinoa Bites To-Go

Adapted from my Quinoa Pizza Burgers
Total Time: 1h 20m
Yield: 8 large or 16 mini quinoa cups
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Ingredients

1/2 cup uncooked quinoa (80g)
1 1/4 cup water
1/4 tsp salt
2/3 cup finely chopped broccoli (I used frozen, thawed)
1/3 to 1/2 cup cheese shreds, such as daiya vegan, or nutritional yeast
1/2 tsp baking powder
1/4 tsp onion powder
1/8 tsp garlic powder
salt + pepper

Instructions

*I’ve made the recipe both as mini cups and muffin-sized cups. While both ways work, the mini bites firm up more quickly and are much easier to remove if you want to eat them the day they are made. The muffin-sized cups will peel off easily from the liners if you let them sit overnight in the fridge and reheat before eating.

Line a muffin tin or grease a mini muffin tin very well. Set aside. Bring water to a boil. Add quinoa and salt, cover, and lower to a simmer. Simmer (covered) 35 minutes, then turn off heat and check on it. If quinoa is not yet light and fluffy, put the lid back on and let it sit without heat on for an additional 20 minutes. Preheat oven to 350 F. Stir all remaining ingredients into quinoa, and add salt and pepper to taste. (I like to add another 1/4 tsp salt.) Portion into the muffin tin, smoothing the tops. Bake on the center rack 22 minutes, then—never opening the oven door (important)—turn off the heat and let sit in the closed oven an additional 5 minutes. Let cool completely before going around the sides with a knife and removing from the muffin tin. Leftovers can be covered and refrigerated or even frozen for another day.


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