anotherheather: Pinkie Pie with a box of popcorn ready for the dramaz (mlp: pinkie pie popcorn)
[personal profile] anotherheather
Ingredients
1 3/4c almond flour
2/3c sugar
1 egg
zest of one lemon
1/8tsp salt
almond slices to top cookies (optional)

Instructions
Heat oven to 350°F. Mix all ingredients until well combined. Shape cookies out of about 1 Tbsp dough, and with wet fingers press dough ball on an oiled baking sheet (or use parchment paper). Top with an almond slice.

Bake cookies for 16 minutes until slightly browned around edges. Makes up to 24 cookies, depending on how big you make them. Store in airtight container for up to three days.

My experience: These are essentially amaretti cookies with lemon flavor instead of almond flavor. Eat within the first day for best quality.
anotherheather: Daryl Dixon's beautiful face (twd: daryl dixon)
[personal profile] anotherheather
This is baking in my oven as we speak. This recipe is my version of PaleOMG's Italian Meatloaf with subs based on that I already had on hand.

Ingredients
For the meatloaf:
- 1lb grass fed ground beef
- 1 yellow onion, diced
- 1 jar roasted red peppers, chopped (about 1.5 actual roasted peppers. Ain't nobody got time fo' dat.)
- ¼ cup tomato sauce (generic, W30 compliant marinara sauce from a jar)
- 1 egg, whisked
- ¾ cup almond flour
- 1 Tbsp italian herb blend
- salt and pepper, to taste
- olive oil, for sauteing

For the sauce:
- ¾ cup tomato sauce
- 1 Tbsp italian herb blend
- salt and pepper, to taste

Instructions
Preheat oven to 400 degrees (started at 350 degrees because I had other things in the oven, will turn up when other thing is done).

Place a medium skillet over medium heat and add a tablespoon or two of olive oil. Then add onion to the pan. Cook until onions have become soft and translucent.

Once they are done cooking, add them to a bowl along with the rest of the ingredients for your meatloaf and use your hands to mix it all together.

Press ingredients into a medium sized pyrex pan (like 9" x 13"?) and bake for 35-40 minutes.

Once your meatloaf is almost done cooking, add your sauce ingredients to a saucepan to heat up until slightly bubbly.

Let meatloaf cool slightly then add sauce on top. (I may try browning a bit with sauce on top.)
anotherheather: (Default)
[personal profile] anotherheather
Original is here: Easy Paleo Banana Bread - Elana's Pantry

I pretty much make this as is, except I add about 1/2 tsp of cinnamon and cut back on the vanilla to about 1 1/2 tsp.

It is so YUM. I've served this to friends and family who don't eat paleo or gluten free and their only comment was it is a bit more dense than regular banana bread. When I don't have palm shortening, I use melted butter since there are some people in this house who hate coconut oil.
anotherheather: (Default)
[personal profile] anotherheather
Original is here. We make this for Epiphany.

2 large oranges, left whole
6 large eggs
9 ounces/ 250 grams finely ground blanched almonds
9 ounces/ 250 grams granulated sugar
1 teaspoon double-action baking powder

Place the oranges in a saucepan and barely cover them with water. Bring to a boil, lower the water to a simmer and leave on low heat, covered, for 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375F/ 190C. Butter and flour a 10-inch (25 cm) leak-proof springform tin. Roughly chop the oranges, discarding any pips, then thoroughly blend the orange pieces with the eggs in a food processor or blender.

In a large bowl, mix the ground almonds, sugar and baking powder, then whisk in the egg-orange mixture. Pour the batter into the prepared pan and bake for 45 minutes to an hour. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin and the top springs back when touched. If the cake is still very wet, put it back in the oven to cool a little longer.

Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It can be stored in the refrigerator, tightly wrapped.
anotherheather: (Default)
[personal profile] anotherheather
I made cookies with with this and they turned out so good. Easy to roll out and they take frosting very well. That is not something that usually happens when I make grain-free cookies.

(Original can be found here: Grain-Free Gingerbread Men & Gingerbread House)

Ingredients:
4c almond flour, like Honeyville (not almond meal!)
6 Tbsp coconut flour
1 c brown sugar or coconut sugar
1 tsp unflavored gelatin
1 1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp ground ginger
10 tbsp pastured lard or palm shortening
1/2 c molasses (I subbed Steen's syrup since I didn't have molasses)
2 large eggs

Directions:
Preheat oven to 350°F with the rack in the middle position. Sift dry ingredients together in a large bowl and whisk to incorporate. Add lard and cut into flour mixture with a pastry cutter until no visible lumps of lard remain. Add molasses and eggs and stir with fork until dough forms (If you have a food processor, check the original for those instructions.)

Sprinkle a clean flat surface with coconut flour and roll out the dough until it is 1/4-inch thick. Cut the dough into cookies, or gingerbread house shapes, re-rolling as necessary until all the dough has been used. Place cookies on a parchment lined baking sheet. Bake cookies for 11 minutes or until slightly brown (my oven was full of cookies, and after 11 minutes they were not done yet. Ours went for more like 16, rotating the pans in-between). Let cool completely on a wire rack.

If desired, frost with Royal Icing. We did and they were delicious.

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Meal planning, freezer cooking, & crock pot meals

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