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Recipes
Mini German Pancakes
By coffeycake
1.Preheat oven to 400 degrees F
- 6 eggs
- 1 cup flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 tsp. orange zest (optional)
- 1/4 cup butter, melted
Eggs Benedict
By coffeycake
Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler
- Hollandaise Sauce:
- 2 English muffins, split, toasted and buttered
- 4 thick slices ham or Canadian bacon, warmed
- 4 poached eggs
- 1/2 cup Hollandaise Sauce
- 3 large egg yolks
- 1 1/2 tablespoons cold water
- 1/2 cup warm clarified butter
- 1 to 3 teaspoons fresh lemon juice
- Dash hot red pepper sauce (optional)
- Salt and ground white pepper to taste
Raw Lemon Pie Macaroons- gluten free, paleo, SCD
By coffeycake
1. In a food processor add the 2 cups of shredded coconut
- 2 cups shredded coconut (any brand will do, I purchase mine in the bulk section)
- 1 cup almond flour (I used Bob's)
- 2 teaspoons lemon zest
- 2 tablespoons honey (vegans, use maple syrup or coconut nectar)
- 2 tablespoons melted coconut oil
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon oil (optional, or use an extra tablespoon of lemon juice)
- 1/2 teaspoon salt
Lemon Strawberry Tarts
By coffeycake
Wash and stem berries, pat dry
- 6 Pamela's Lemon Shortbread Cookies
- 3 oz Neufchatel (light) cream cheese-softened
- 1/4 cup powdered sugar, sifted
- 2 tsp lemon juice
- 6 strawberries
- 2 TBSP currant jelly
Hard-Crusted Baguette
By coffeycake
MIXING: Scoop and level pizza mix in dry measuring cup, don’t pack
- 2 cups Pamela’s Pizza Crust Mix
- 2-1/4 tsp or 7 grams active dry yeast
- 1 cup very warm water (110°optimum)
- 4 TBSP oil
- For dusting, use Pamela’s Pizza Crust Mix, Artisan Flour Blend, rice flour and/or corn meal
The Urban Poser
By coffeycake
Preheat the oven to 340 degrees In a large bowl, combine the almond flour, salt and baking soda
- Option 1:
- For the biscuit rolls
- 3 cups'Honeyville' blanched almond flour
- 1/2 tsp salt (or just slightly under that amount)
- 1/4 tsp baking soda (optional for GAPS, read more HERE)
- 1/4 cup coconut oil (or oil of choice), softened or liquid
- 2 Tbls honey
- 2 large room temp eggs (about 3.34 ounces/94 grams)
- For the filling
- 1/4-1/2 cup honey (depending on how much sweetness you like)
- 1/2 cup ground pecans/walnuts
- 1/2 cup raisins
- 1- 2 Tbls ground cinnamon
- For the icing
- Just drizzle a little warmed coconut butter or honey over the rolls
- Option 2:
- When we want something a bit sweeter, we like this glaze:
- 1/4 cup softened coconut butter (should be pourable add more liquid as needed)
- 2-3 teaspoons honey,
- 1/4 teaspoon vanilla extract
- 1/4 cup full fat coconut milk
How To Poach an Egg From The Kitchn
By coffeycake
For a long time we avoided poached eggs out of a misplaced impression that they were extra-difficult or tricky
- 1 or more eggs
- White vinegar
- Water
Sweetener-Free Cinnamon Chia Pudding
By coffeycake
| Daily Bites | Healthy Gluten-Free + Dairy-Free Recipes
Banana Spice Protein Topless Muffins
By coffeycake
Try these delicious Banana Spice Protein Topless Muffins recipe
- DRY INGREDIENTS:
- 3/4 cup organic coconut flour
- 2 scoops Gaspari Myofusion Protein Powder in Banana Perfection (could sub with Vanilla)
- 1/2 cup Stevia (could sub with Ideal)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- WET INGREDIENTS:
- 1 cup mashed very ripe banana
- 1/2 cup Liquid Egg Whites
- 6 ounces Plain Greek Yogurt
- 1 teaspoon vanilla extract
Gluten Free Oven Baked Corn Dogs
By coffeycake
1.Preheat oven to 450F. 2
- Dough Ingredients: (enough for approximately 24 mini-dogs)
- 2/3 cup of each: sorghum flour, GF flour blend (with xanthan gum) and corn meal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon sugar
- 1 teaspoon gelatin
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard
- 1/4 teaspoon dried garlic and onion pieces
- 1/2 teaspoon pepper
- 3 Tablespoons butter
- 1 1/2 Tablespoons shortening
- 1 egg
- 2/3 cup + 2 Tablespoons evaportaed milk (or buttermilk)
- (Don’t forget the dogs! I used Hebrew National Hot Dogs and cut them into thirds.)