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: Luna smiling (mlp: luna smiling)
[personal profile] anotherheather
There are several kiddos at my kid's school with allergies and intolerances, and this cake icing is OK for all of them.

2c powdered sugar
1/4c coconut oil
2 Tbsp almond or other non-dairy milk
1 tsp vanilla extract
pinch salt

Combine everything in a food processor and blend until smooth. Heat in microwave if you need to drizzle it.

Source
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
(I snipped this from a Facebook group I'm on, and haven't had the chance to try it yet.)

Put the following in a small sauce pan:
1/4 cup turmeric powder (preferably organic)
1 Tbsp Cinnamon
1 tsp Ginger
1/2 tsp nutmeg
1/2 tsp black pepper
1/2 tsp allspice
1/2 tsp cardamom
1/2 tsp cloves
1/8 tsp cayenne pepper

Add 1/2 cup water and bring to a gentle boil. Reduce heat and simmer for about 5-7 minutes. It will thicken and become like a paste. Add 4 tbsp of coconut oil and mix well.

Put it in a glass jar to refrigerate.

When you want some golden milk or turmeric tea, take 1-2 heaping tsp and add to a mug of hot water, or hot milk of choice (I use cashew milk). I do usually add 1-2 tsp of raw local honey, it's a fairly bitter brew without it.
anotherheather: (Default)
[personal profile] anotherheather
This came from one of my MIL's ancient cookbooks. One time when I was sick she made me a pot while watching my daughter and it really hit the spot.

Ingredients:
4 Tbsp butter or other oil
2c finely chopped yellow or white onions
4 tsp curry powder
2 med butternut squash (about 3lb)
2 apples, peeled, cored and chopped
3c chicken or vegetable stock, plus additional (up to 4 cups)
salt and pepper to taste

Directions:
  1. Cook onions in butter with curry powder in a large pot on medium-low heat until tender, about 25 minutes.

  2. While onions are cooking, slice each butternut squash in half. Scoop out the seeds, and then peel outside. Roughly chop so pieces are about the size of the tip of your thumb.

  3. Once onions have softened, add remaining ingredients except for the apple juice or additional stock and bring to a gentle boil. Reduce heat to a simmer and cover, stirring occasionally. Cook until squash and apples are fork tender, about 45 minutes.

  4. Remove from heat and puree with a stick blender. Add apple juice or additional stock until soup is at desired consistency. Season with salt and pepper.
anotherheather: (Default)
[personal profile] anotherheather
Our garden blessed us with many, MANY butternut and acorn squash this year. Most of the vines surprised us because they cropped up behind the pig pen which is out of sight unless you specifically walk behind the pig pen.

I'm going to try a version of Paula Deen's Butternut Squash Casserole. I have more than enough squash for two batches, and I've made a curried butternut squash soup before which was very tasty so I don't doubt the seasonings she has here.

Paula's Version )

Notes: I'll probably omit the raisins and coconut, but will otherwise try the recipe as is this time.

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meal_planning: Meal Planning (Default)
Meal planning, freezer cooking, & crock pot meals

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