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Almond flour pie crust

24 Feb

Almond Flour Pie Crust (from Lea Valle. Holy Grail Status: The Perfect Paleo Pie Crust.

  • 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

  • 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.

Beets with cider vinegar sauce

14 Oct

Beets with cider vinegar sauce (from Oma)

  • 2 bunches of beets
  • 1/4 c. cider vinegar
  • 1 to 2 tsp. rapadura or ~3 to 5 drops stevia
  • 1 Tbs. olive oil
  • 2 tsp. dijon mustard or 1/2 tsp. dry mustard
  • 1/4 tsp. to 1/2 tsp. sea salt

Remove the beet greens and cook the beets (bake at 400 degrees F in foil for about one hour). When the beets are done, unpeel them and slice. Whisk together vinegar, sweetener of choice, olive oil, mustard, and salt. Pour over the beets and marinate at room temperature for ~30 min. Keep in fridge.

Watermelon Limeade

7 Aug

Watermelon Limeade (adapted from “Watermelon Cooler Slushy”)

  • 4 c. seedless watermelon
  • 1/3 c. lime juice, freshly squeezed (~3 limes)
  • 1 tsp. raw honey
  • 1/8 tsp. sea salt
  • 10 ice cubes

Put ingredients in blender and puree until smooth.

Sourdough Waffles

3 Jul

Sourdough Waffles

  • 2 c. flour (all spelt or 1:4 mix of whole wheat pastry flour and spelt)
  • 1/4 c. rapadura sugar
  • 2 c. kefir milk
  • 2 c. water
  • 2 c. unfed sourdough
  • 4 eggs
  • 1/2 c. melted butter (1 stick), cooled
  • 1 tsp. sea salt
  • 2 tsp. baking soda

The night before, mix together flour, sugar, kefir milk, water, and unfed sourdough. Soak overnight. When you are ready to cook the next day, mix together the eggs, butter, salt, and baking soda. Fold egg mix into sourdough mix. Cook in waffle iron.

Carrot Cake

5 Jun

Carrot Cake (adapted from Southern Living)

  • 2 c. flour (whole wheat pastry flour works)
  • 2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 2 c. sugar (mix 1 Tbs. white, coconut sugar, and rapadura)
  • 3/4 c. butter, melted and cooled
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 2 c. carrots, grated
  • 8 oz. pineapple, finely minced and drained
  • 3 1/2 oz. shredded or flaked coconut
  • 1 c. pecans or walnuts, chopped
  • Buttermilk Glaze (see below)
  • Cream Cheese Frosting (see below)

Line a 9X13 inch pan with parchment paper; grease and flour the paper; set aside.

Whisk together the flour, baking soda, sea salt, and cinnamon. In a separate bowl, use a beater to mix the eggs, sugar, butter, buttermilk, and vanilla. Add the flour mix slowly into the egg mix and beat on low speed until combined. Fold in the carrots, pineapple, coconut, and nuts. Place in the 9×13 pan, bake at 350 degrees F for 25 to 30 min. Pour buttermilk glaze over the cake while it is hot. Cover with frosting when completely cooled.

Buttermilk Glaze

  • 1 c. rapadura sugar
  • 1 1/4 tsp. baking soda
  • 1/2 c. buttermilk
  • 1/2 c. butter
  • 1 Tbs. honey
  • 1 tsp. vanilla extract

In a LARGE pot, combine the sugar, baking soda, buttermilk, and butter (will bubble up high). Bring to a boil for 4 min, stirring frequently. Remove from heat, add the honey and vanilla. Keep refrigerated.

Cream Cheese Frosting

  • 3/4 c. butter, softened
  • 11 oz. cream cheese, softened
  • 1 c. powdered sugar, sifted
  • 1 1/2 tsp. vanilla extract

Beat butter and cream cheese with electric mixer until creamy. Add sugar and vanilla and beat until smooth. Keep refrigerated.

Cranberry sauce with oranges

18 Dec

Cranberry sauce with oranges

  • 12 oz. fresh cranberries, rinsed
  • 2 navel oranges
  • 1/2 c. rapadura
  • 2 cinnamon sticks
  • 2 heaping Tbs. raw honey

Obtain 1 tsp. zest from one of the oranges, reserve.  Peel and dice the oranges (be sure to remove any seeds if using other types).  Combine the cranberries, oranges, rapadura, and cinnamon sticks in a pot.  Bring to a boil at med-high, then turn down low and simmer for 15 to 20 min.  Remove from heat.  Remove the cinnamon sticks and add the honey.