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Gingersnap cookies

13 Dec

Gingersnap cookies (adapted from Gingersnap Cookies at http://www.primalpalate.com)

  • 1 c. almond flour
  • 1 c. tapioca starch
  • 2 tsp. Baking soda
  • ½ tsp. Sea salt
  • 2 tsp. Ginger
  • 1 tsp. Cinnamon
  • ¼ tsp. Ground allspice
  • ¼ tsp. Ground cardamom
  • ½ c. butter, softened
  • ½ c. coconut sugar
  • ¼ c. maple syrup
  • 1 Tbs. molasses
  • 1 tsp. vanilla extract
  • 1 egg

     

    Blend the dry ingredients (first eight ingredients). Beat the butter, coconut sugar, maple syrup, and molasses together. Add vanilla and an egg. Gradually beat in the dry ingredients. Refrigerate for at least 30 min. Preheat the oven to 350 degrees Fahrenheit. Roll into little balls and bake for about 15 minutes on parchment paper (can roll in cane sugar beforehand).

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Meat and Tomato Soup

11 Dec

Meat and Tomato Soup (adapted from Venison Italian Soup from allrecipes.com)

  • 1 lb. ground meat (used venison)
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 2 celery, diced
  • 1 (15 oz) can beans (used kidney)
  • 1 c. green beans, cut into 1″ pieces
  • 1 zucchini/squash, diced
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 4 c. broth/water
  • 1 Tbs. beef Better Than Bouillon
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 bay leaf
  • 3/4 tsp. sea salt
  • 1 to 2 c. leftover pasta

In a large stovetop pressure cooker, brown the meat. Remove and set aside. Saute the onion, carrot, and celery for a few minutes. Then add the rest of the ingredients except the pasta. Cook at pressure for 6 min. Natural release for 5-10 minutes. Add the pasta while still hot. Optional – add cream to the broth.

Soaked Spelt and Rye Soda Bread

29 Nov

Spelt and Rye Soda Bread

  • 1 and 1/2 c. spelt flour
  • 3/4 c. rye flour
  • 4 Tbs. butter
  • 1/4 c. apple cider vinegar
  • 3/4 c. buttermilk
  • 1 tsp. salt
  • 1 tsp. baking soda

In a large, glass bowl, whisk together the spelt and rye flour. Cut the butter into the flour. Combine the apple cider vinegar and buttermilk, then add to the flour mix. Stir until moistened. Cover and let sit overnight or for 12-24 hrs. Mix together the salt and baking soda and knead into the flour several times. Add more flour if dough is sticking to the table, but keep the mix moist. Bake at 350 Fahrenheit for 30-40 min.

 

Cranberry Sauce

25 Nov

Cranberry Sauce

  • 24 oz. cranberries, fresh or frozen (wrinkled ones removed)
  • 2 pears or apples, diced
  • 1/4 c. orange juice, freshly squeezed
  • 1 Tbs. orange zest
  • 1/2 c. coconut sugar
  • 1/2 c. dried whole cane sugar
  • 1/2 cinnamon stick
  • 1/2 c. honey or 1/2 c. maple syrup

Mix together the cranberries, pears, orange juice, orange zest, coconut sugar, cane sugar, and cinnamon stick in a stovetop pressure cooker. Cook on high for 7 min. Let release naturally for at least 10 min. Open up and stir in the honey or maple syrup.

 

Pumpkin and Mushroom Soup

26 Oct

Pumpkin mushroom soup (adapted from Curried Pumpkin and Mushroom Soup at food.com by Sackville)

  • 1/2 to 1 c. onion, diced
  • 3 Tbs. butter
  • 12 oz. mushrooms, sliced
  • 3 Tbs. flour
  • 1 to 2 Tbs. curry powder
  • 3 to 4 c. stock
  • 3 to 4 c. pumpkin puree*
  • 3 Tbs. brown sugar
  • 1/2 tsp. nutmeg
  • 1/2 to 1 tsp. ginger
  • 2 c. milk (can split with coconut milk/cream)

In a large pot, saute the onions in the butter for a few minutes, then add the mushrooms. When softened, add flour and curry powder and blend together. Let cook a few minutes more. Then add stock, pumpkin puree, brown sugar, nutmeg, and ginger. Stir until blended. Add milk/cream. Reheat until hot.

*Pumpkin puree – on stovetop pressure cooker, cook pumpkin on high pressure for about 7 min. Substitute for curry powder is 2 tsp. cumin, 2 tsp. coriander, 2 tsp. turmeric, 1 tsp. nutmeg, 1 tsp. salt, 1/2 tsp. cinnamon, 1/8 tsp. cayenne (adapted from geniuskitchen.com)

 

Almond flour pie crust

24 Feb

Almond Flour Pie Crust (from Lea Valle. Holy Grail Status: The Perfect Paleo Pie Crust. http://www.foodrepublic.com/recipes/holy-grail-status-perfect-paleo-pie-crust-recipe/)

  • 1 c. almond flour
  • 1/2 c. arrowroot starch flour
  • 1/2 c. coconut flour
  • 1/2 tsp. sea salt
  • 1/2 c. (1 stick) butter, cold and cut into chunks
  • 1 egg
  • 1 egg white plus 1 tsp. water (optional)

Combine and stir the flours and sea salt in a large bowl. Dump into a food processor (or use a dough blender) and process with the butter until uniform crumbs form. Add the egg and process again until a dough sticks together. Take out of processor, make a dough ball, wrap it in plastic and put in the fridge for 20 min. Roll out the dough between two pieces of wax or parchment paper until ~1/4 inch thin. Bake at 400 degrees Fahrenheit 15-20 min. (fully baked) or 10-12 min. (partially baked).

Spicy and Crisp Gingerbread Cookies

22 Dec

Spicy and Crisp Gingerbread Cookies (adapted from Extra-Spicy Gingersnaps at http://www.foodnetwork.com)

  • 2 1/2 c. einkorn flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 to 1/2 tsp. nutmeg
  • 1/2 tsp. sea salt
  • 1/4 to 1/2 tsp. spicy paprika or cayenne
  • 8 Tbs. (1 stick) unsalted butter, cut into tiny pieces
  • 1/2 c. coconut sugar
  • 1/2 c. unrefined dried whole cane sugar
  • 1/4 c. honey
  • 1/4 c. molasses
  • 2 egg whites

Preheat the oven to 350 degrees F. Whisk together the dry ingredients (first 8 ingredients). In the Assistent mixer, cream the butter and sugars until smooth using the cake batter whisks. Add in the egg whites one at a time. Gradually add the dry ingredients into the mixer with the wet ingredients. Once batter is uniformly mixed, you can refrigerate the batter for one hour to firm it up or spoon out 1 inch balls onto parchment paper on cookie sheets. The cookies spread out and get much larger, so give them lots of space.