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Recipes
Gluten-Free Cinnamon Doughnut Muffins MA
By Bailey1_
When selecting a gluten-free flour blend, keep this in mind: ■ All-purpose blends containing bean flours deliv...
- 3/4 cup milk of choice
- 1 cinnamon stick, optional
- 1/2 cup (8 tablespoons) unsalted butter or dairy-free alternative,
- room temperature
- 2/3 cup sugar
- 2 extra-large eggs*
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend of choice
- 3/4 teaspoon xanthan gum (omit if already in your flour blend)
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon ground cinnamon
- Topping
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Simple Baked Apples
By Bailey1_
Directions Preheat oven to 350 degrees F (175 degrees C)
- 6 apples - peeled, cored and sliced
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup whole milk
Paleo Sandwich Rolls
By Bailey1_
Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven
- 1 tablespoon ghee or coconut oil, for greasing rings
- 8 large eggs
- 1/2 cup almond milk
- 1 tablespoon + 1 teaspoon apple cider vinegar
- 3 cups whole raw cashews
- 1/2 cup arrowroot flour
- 1/4 cup coconut flour
- 2 teaspoon baking soda
- 1 teaspoon sea salt
Fudge Pie
By Bailey1_
Directions Preheat oven to 375 degrees
- 2 oz. semisweet chocolate
- 1/2 C. butter
- 1 C. sugar
- 2 eggs, beaten
- 1 C. chopped pecans
- 1 9-inch unbaked pie crust
Garlic, Mushroom and Kale Soup
By Bailey1_
In a 4 to 5-quart pot over medium-high heat, sauté the mushrooms with 2 tablespoons of the broth and a pinch of se...
- his tangy and cleansing soup can actually be used on any phase. Try purple kale, which gives the broth a pretty pink hue.
- Phase 2
- Serves 4
- Prep time: 15 minutes
- Total time: 25 to 35 minutes
- 3.5 ounces shiitake mushrooms, stemmed and thinly sliced (1 cup)
- 4 cups low-sodium vegetable broth, divided
- Sea salt
- 10 cloves garlic, peeled and thinly sliced
- 1/4 cup apple cider vinegar
- 2 drops liquid stevia
- 10 oz. kale (about 1 large bunch), stemmed and coarsely chopped
- Freshly ground black pepper
Easy Buttermilk Pancakes
By Bailey1_
Directions Combine dry ingredients in a bowl
- 1 C. flour
- 3 Tbs. sugar
- 1 Tbs. baking powder
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 1 1/4 C. buttermilk
- 2 1/2 Tbs. melted butter
Breakfast Cookies
By Bailey1_
They’re the perfect way to start off your day
- 1/4 cup coconut flour
- 1/2 cup almond butter
- 6 pitted dried dates, soaked in warm water for 15 minutes
- 3/4 cups shredded coconut
- 1/2 cup unsweetened applesauce
- 2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)
- 1/2 tablespoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons dried unsweetened dark cherries
- 2 tablespoons chopped walnuts
- 3 tablespoons currants
Velma’s Bread Pudding*
By Bailey1_
In a medium bowl, whip eggs and add half and half, vanilla, salt and melted butter
- 7 slices cinnamon-raisin bread, cubed
- 14 oz. sweetened condensed milk
- 2 cups half and half or whole milk
- 1 Tablespoon vanilla
- 2 eggs
- 1/2 cup butter, melted
- 1 dash of salt
Twice Baked Breakfast Sweet Potatoes
By Bailey1_
Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack
- 2 medium sweet potatoes
- 4 slices bacon
- 1 medium sweet onion, diced
- 4 garlic cloves, minced
- sea salt and black pepper
- 4 small eggs
String Basket
By Bailey1_
Mix sugar and water together, heat to dissolve
- 2 cups sugar or 3 cups if you want the string to look white
- 1 cup water
- Balloons-large or small