What to do with a ton of bananas on a rainy Saturday morning? Make banana bread obviously!
I topped these little warm loaves of heaven with organic ricotta, warmed honey and toasted coconut. Good Mornin!
I LOVE baking….I have so much fun experimenting with alternative flours and substitutes for sugar (honey, apple sauce, maple syrup etc). Anyone who knows me, knows I can not follow a recipe for the life of me… so I used this wonderful recipe here and included coconut flour and Bob’s Redmill biscuit flour for a little extra lovin fluff!
I think the bananas were plenty sweet to I did not bother adding the honey to the recipe.
Paleo Banana Bread:
3 mashed bananas (1.5 cups)
3 large eggs
1 T vanilla
1/4 cup butter
1 cup almond meal
3/4 cup coconut flour
1/4 cup Bob’s Redmill Baking Flour
1/2 t celtic sea salt
1 t baking soda
Blend first 4 ingredients.
mix in dry ingredients
scoop bater into a greased loaf pan (I used minis)
Bake at 350
55-65 minutes for loaf pans, about 35 minutes for minu loaf pans
I made these for a friend who loves Peanut Butter Cookies. I thought, why not spike them up a bit, because who doesn’t love chocolate peanut butter cups!?. I found Mini Mini Peanut Butter Cups in the Whole Foods bulk aisle. You can also buy them here.
I adapted the Cookie Recipe From Joy The Baker
2 1/2 cups all-purpose flour 1 t baking soda 1/2 baking powder 1/4 salt 2 sticks (1 cup) unsalted butter, at room temperature 1 cup smooth peanut butter 1 cup light brown sugar (lightly packed) 2 eggs 1 1/2 cups mini peanut butter cups Raw sugar to sprinkle
Divide Racks in the top and bottom thirds of oven Preheat to 350 Whisk together the dry ingredients Beat the butter on medium for a couple of minutes until nice and smooth Add the peanut butter, continue beating until nice and smooth Add the Sugar and continue mixing well Add the eggs one at a time With a spatula scrape down the mixture to the center of the bowl While mixer is on med speed, slowly add the dry ingredients Don’t over mix Stir in the mini peanut butter cups
Roll the dough into Tablespoon size balls Drop on cookie sheet, leaving them 2 inches apart Sprinkle with raw sugar Put 2 cookie sheets in the oven and bake for 12 minutes, rotating them halfway through Let the cookies cool on the baking sheet before transferring to a cooling rack Be sure to cool the baking sheets between batches. A trick to cool a baking sheet quickily is by running the backside under cold water.
Last weekend I made Lemon Crème brûlée for 8 people and hollandaise sauce for my brother, leaving me with a hell of a ton of egg whites! There was no way I was going to let a hen’s hard work go to waste, so whether to use the whites or not was not a question. Thinking of how to use them though got me very excited! I have been wanting to make the little French tea cakes called financiers for quite some time now, and they call for only egg whites, how perfect.
I looked up a ton of recipes and combined a few to make my own amazingly moist delicious, sugar/gluten free version! I have to admit, I am very proud of how well these turned out!!!
Not to mention, they are as cute as can be!
I baked half the batch with slivered almonds sprinkled on top.
This is a good option too, especially if you want to make these to bring somewhere.
These are so easy to make, you don’t even have to get out your mixer. I used a ton of almond extract by accident because it came out really quickly! But it ended up making them taste amazing!
Ingredients: 1 1/2 cups Almond flour or Almond meal (I used a combination of both) 1/4 Gluten Free baking flour 1/2 t salt 3/4 cup Honey 6 T Butter, melted 1 T almond extract 1/2 cup egg whites
Preheat the oven to 350 Combine the flours and salt in a bowl melt the butter and add the honey, mix well to combine Add the honey mixture to the flour mixture and whisk Slowly pour in the egg whites, mixing well after each little pour Add the Almond Extract
Line mini cupcake pans with papers Add a tablespoon of batter to each paper Bake for 15 minutes Allow to cool in the pan for 5 minutes before allowing them to fully cool on wire racks.
Yogurt Honey Topping: Mix plain Greek yogurt with honey. wow did I even need to say that?
All week for breakfast I enjoyed baked egg whites and spinach in ramekin,
topped with cherry tomatoes, avocado and feta- delish.
When you’re feeling a tad down in the dumps, there’s nothing better than a little warm creamy sweetness to get your happy pheromones jumping :o) Rice pudding does the trick I’m in Turkey and midway through my month long hiatus from reality (aka work and responsibilities) when I started feeling a little anxious. The thoughts like, “What the hell am I doing? I can’t just leave for a month? I have a life back home, emails to return, clients to cook for, responsibilities, bills to pay” started haunting me. We had plans to go horseback riding in an hour and I knew I needed to calm my nerves before hopping on a horse. At this point my stomach is turning, though I hadn’t eaten all day, and the only thing sounding appetizing is a bowl of creamy rice goodness. Luckily for me, this is a specialty in Turkey and sold at every corner bakery.
Ingredients: 1/2 cup short grain pudding rice (I used sweet rice) rinsed thoroughly under running water 8 cups full fat milk 1-2 t vanilla extract 2 T rice flour *Get creative with this: chopped nuts on top. Sprinkle with cinnamon. Use coconut milk and sprinkle with shredded coconut
Place the pudding rice in a deep, heavy pan, pour in enough water to just cover the rice and bring to the boil. Lower the heat and simmer the mixture for 5-6 minutes, until the water has been absorbed Pour in the milk and bring to the boil, stirring, then lower the heat and simmer until liquid begins to thickens Add the sugar, stirring all the time until the sugar has dissolved, then stir in the vanilla a simmer for a further 15-20 minutes Meanwhile, preheat the oven to 400 In a small bowl, moisten the rice flour with a little water to make a smooth paste Stir in a spoonful of the hot liquid Add the rice flour mixture to the pan of rice, stirring all the time to prevent lumps Once the liquid has thickened a little, transfer the mixture to a large ovenproof dish and bake in the oven for about 25 minutes, until the pudding is lightly browned on top Remove the pudding from the oven to cool, allowing a skin to form on top
…so when my friend’s mom, Rosco, gave me a bag of Meyer lemons from the tree in their backyard, I was more than anxious to get home to my cookbooks…
Rosco is so loving and generous and insisted that I take home with a bag full of lemons. This recipe only takes 4 lemons and I can not wait to try more recipes with the remaining 20 something lemons! Serve along side bowls of whipped cream and fresh berries. Simply whip heavy cream with a little sugar and lemon zest. I used one of those little hand held, battery operated, frothers that are used for milk in your coffee. Light and easy to transport to a friends house and simple to clean.
I’d hardly say I adapted the recipe from Miss Dahl’s Voluptuous Delights Cookbook… I changed it around to make it a bit healthier (in my opinion) and ended up with extra batter. This actually worked out for the better. I filled 2 little dishes with the remaining batter and was able to enjoy a sample size for myself before bringing the torte to a friend’s house the following day. It would have been painfully difficult to look at this torte on my counter for a day and not be able to try it!
I substituted honey for sugar. 1 cup for 1 cup is the same in recipes. Though, you want to pay attention while baking that it does not brown too quickly (honey will do that). Also, I added a 1/4 t of baking soda to neutralize the acidity from the honey
Ingredients: 1 1/2 sticks butter 1 cup honey 6 eggs separated 3 lemons, zest and juice (3/4 cup juice) 2 cups blanched almonds, ground 1 cup cornmeal 1/4 baking soda
Preheat 400 Grease and flour a 9 inch springform pan
Combine the dry ingredients in a bowl and set aside
Cream the butter and honey
Add egg yolks one at a time, while dropping the whites into a separate large bowl Whisk the egg whites until soft peaks form Add to the butter mixture Fold the dry mixture into the wet mixture with a spatula Bake in the oven for 10 minutes (with a cookie sheet on the rack below incase batter drips through the springform pan) Turn the oven down to 285 and cook for another 40 minutes, or until a toothpick comes out clean.
When using honey instead of refind sugar you need to adjust cooking times and temps. If you use sugar: bake at 300, not 285 bake for 40 minutes not 35 you will not use baking soda
cornmeal gives this a nice texture and makes this gluten free
Cool completely on a rack before removing it from the tort pan
I’ve been waiting for an excuse to experiment with coconut flour and coconut butter for some time now. So, when my friends and I decided to take a trip to Tomales Bay to BBQ oysters, I thought, “What better opportunity? If I happen to not like oysters, I’ll still have an entire tart to enjoy!” Well, I happened to love BBQ oysters, especially the butter and hot sauce smothered on top (check out the BBQ here)
Not only is coconut flour gluten free, but it’s high in protein and fiber too. Coconut butter is a good substitute to cow’s butter if you are looking for a vegan option. Coconut flour and honey make this delicious dessert vegan and gluten/sugar free!
For the Crust: 2/3 cup Almond Meal (our almonds ground to a powder) 2/3 coconut flour 1/3 cup honey 3/4 cup coconut butter
For the Ganache: 12 oz good quality chocolate chips 1/4 cup coconut butter 3/4 cup almond (rice or coconut) milk
Preheat the oven to 350 Butter a spring tart pan In a food processor combine the crust ingredients. Do not over process, it will look a little dry, that is fine Pour the mixture into the pan and press firmly down Bake for about 7-10 minutes until lightly brown
Meanwhile make the ganache filling In a double broiler melt the chocolate chips Remove from the heat and add the butter and milk mix well until well incorporated
Pour the chocolate ganache mixture over the crust and return to the oven for 15 minutes allow to cool completely on a wire rack Add berries Top with shredded coconut (optional. After I did this I thought it looked a little silly. But it is a nice reminder to the eaters that coconut is incorporated in the crust and chocolate ganache too!) Notes: I let mine sit over night on on a cooling rack and in the morning added the berries. I added one nice line of berries along the border, pressing down a bit to hold them in, and then filled it in a little more casually. I like food to look and more natural and not so uniform and perfect, but it’s up to you. A mixture of berries would be lovely too.
My Aunt Izzy is the inspiration behind my love affair with food and cooking. I have many childhood memories of summers spent in the kitchen whipping up treats with Izzy and Mindee (my cousin). These Graham Crackers were a favorite of mine and Mindee’s and were requested often. With only 4 ingredients, these tasty treats are super easy to make, even for kiddies
Ingredients: 24 Graham Crackers 1 cup butter 1 cup brown sugar, packed 1 1/2 cups chopped nuts
Preheat oven to 350 spread 24 graham cracker on a cookie sheet In a heavy sauce pan, over medium heat, melt the butter and sugar Bring to a boil. allow to boil for about 5 minutes Pour evenly over crackers Sprinkle with chopped nuts Bake for 10 minutes Cool for 10 minutes Cut between each square
I have been wanting to experiment with rhubarb lately so I thought a good place to start would be with my mom’s basic jam bar recipe (see here) Another inspiration for making these bars is that I’m still working on using up the lb of slivered almonds left over from an event I catered 3 months ago.
Ingredients: 2 sticks butter (can use earth balance to make vegan) 1 cup sugar 2 cups flour 1 cup coconut 2 cups Almonds (ground)
Rhubarb Filling: 3 cups Rhubarb chopped 2 T Lemon 3/4 cup sugar 2 T cornstarch
Preheat the oven 350 Grease an 8X8 pan
Cream the first 3 ingredients Add the coconut and nuts and mix Pat 3/4 of your dough into the bottom of the pan and bake for 20 minutes In the meantime, make the Rhubarb Filling In a large sauce pan cook the rhubarb and lemon until nice and tender, about 10 minutes Add the sugar and cornstarch and turn up the heat. Continue cooking for 1 minute Spread over the baked dough and crumble the remaining dough over the rhubarb mixture Bake for an additional 20-25 minutes
In a large bowl beat the butter, sugars, vanilla and salt.
Add the eggs and beat well
Stir together the flour and soda, gradually add to the butter mixture
Stir in white chocolate chips and nuts.
Drop teaspoon size balls onto ungreased cookie sheets.
Bake for 8-10 minutes
Cool slightly on cookie sheet before allowing to cool completely on a wire rack.
Note: take the time to cook in small batches and rotating the cookie sheets halfway through baking. This will ensure evenly baked cookies.
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