Archive | January, 2016

Upside-down pear cake

25 Jan

Upside-down pear cake

For the topping:

  • 4 Tbs. butter
  • ⅓ c. coconut sugar
  • ⅔ c. maple syrup (used Coombs Family Farms Organic)
  • ¼ tsp. lemon juice (optional)
  • 1 lb. pears, peeled, cored, and sliced

Melt butter over low heat. Add the coconut sugar and maple syrup. Turn heat up to medium-low and bring to a boil. Simmer for 2 to 3 minutes, allowing to foam. Take off of heat, add lemon juice, and set aside. Peel, core, and slice the pears. Grease a 9-inch pan or baking sheet with butter. Pour the cooled syrup into the pan, arrange the pear slices.

 

Cake:

  • 1 ¾ c. flour (used freshly ground Einkorn Wheat)
  • 1 ½ tsp. baking powder
  • ½ tsp. cinnamon (optional)
  • ½ tsp. ginger (optional)
  • 14 Tbs. butter, room temperature
  • ⅓ c. coconut sugar
  • ¼ c. maple syrup
  • 3 eggs, room temperature
  • 1 ½ tsp. vanilla
  • ~¼ c. buttermilk

Mix the dry ingredients in a large bowl: flour, baking powder, cinnamon, and ginger. Set aside. Cream the butter and sugars (coconut and maple) together until well mixed. Add eggs and vanilla and stir until combined. Combine the dry and wet ingredients, stirring gently. Add buttermilk if the batter looks a bit too dry.

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Pesto pasta with eggs and green beans

15 Jan

Pesto pasta with eggs and green beans

  • 4 oz. bacon, finely diced (optional)
  • olive oil
  • ~8 oz. spaghetti, cooked
  • ~1/4 c. pesto sauce (homemade or Kirkland brand)
  • ~3 to 4 eggs, lightly beaten
  • ~4 to 6 sun-dried tomatoes, finely diced (optional)
  • 1 zucchini, spiralized and chopped (optional)
  • ~3 to 4 c. frozen or fresh green beans, cooked and chopped

Cook the bacon until browned in a little olive oil over low heat. Set aside in a small bowl. Mix the cooked pasta with the eggs, add the zucchini and sun-dried tomatoes. Cook the egg mix in a large pan, stirring often, over low heat until eggs seem firm. Add green beans during or after.