Raw Lemon Curd. Last week I made some good progress on the raw desserts ebook by completing two more recipes. Very exciting! The process of creating recipes is a chaotic one, especially for me. This is not an unusual method when taking notes: And in the middle of dehydrating tart shells, freezing shortbread, testing lemon bars, making streusel, and developing a raw pastry cream through the inevitable process of trial and error, I found myself with an unused batch of raw lemon curd. The timing couldn’t have been better since I was just about to make a Lemon Pound Cake for Eden’s first birthday and was not to enthused about the idea of complicating my already complicated baking life by introducing another recipe to the madness.
And the lemon curd was a great counterpart to the sweet, rich pound cake iced with cream cheese frosted. Raw Lemon Curdmakes about 2 cups Drain and rinse cashews. Or you could just eat it with a spoon. What is your favorite use for Lemon Curd? You might also like: Replacing Eggs. Cauliflower Wraps (SCD, GAPS, Paleo)
Coffee-Spiked Banana Bread Recipe Details. Gluten-Free Banana Bread Recipe. Vegan Gluten Free Black Bean Brownies. It seems ludicrous to make your favorite recipes just once, but when you’re a food blogger sometimes you don’t have time for repeats! But, after making a similar version of these black bean brownies a couple years ago I couldn’t help but try them again. They’re fudgy, sweet, and still one of the best brownies I’ve had to date. Never mind they’re loaded with fiber, omega-3s and tons of other good-for-you ingredients.
Just last week I attempted a vegan gluten free brownie recipe that was a total flop. They didn’t set at all and sort of remained “soup” in the pan. So disappointing. Then I thought, “Why would I make unhealthy brownies if I could make healthy ones that I know I love?” These brownies are ridiculously simple to make. They require a handful of ingredients you likely have on hand, and all you need is a food processor (or a blender) and a muffin tin. Does clean up get much easier than that? Besides being simple they’re insanely delicious. If you try this recipe, let us know! Dairy Free Bean Fudge | Black Bean Fudge. Homemade Tootsie Rolls (Without the Junk!) Flourless Brownies. Want all of your favorite DIY Beauty Recipes in one place? My NEW eBook, Homemade Mommy Beauty Essentials, will give you the tips you need to avoid commercial toxins and make your own therapeutic personal care products!
Get your copy here! 91Google + Not sure about gluten free flours then you must try this Flourless Brownie recipe! Great Flourless Brownie Recipe! I was so excited last week when I stumbled upon an amazing recipe for flourless brownies made with natural sweeteners in another fellow blogger, Ditch the Wheat’s cookbook, Indulge, which includes over 70 grain-free and paleo treat recipes. Ingredients Directions Preheat oven to 350°F (177°C). This recipe makes 8 brownies. *I now use 3/4 cups maple syrup (Grade B) in place of the palm sugar for a moist and gooey texture. Want More Amazing Grain Free Recipes Like this One? And best of all? Indulge! If you want to learn my beauty essentials, you should grab a copy of my latest ebook, Homemade Mommy Beauty Essentials. Sweet Potato Chocolate Cake. Want all of your favorite DIY Beauty Recipes in one place? My NEW eBook, Homemade Mommy Beauty Essentials, will give you the tips you need to avoid commercial toxins and make your own therapeutic personal care products!
Get your copy here! 5Google + Who says you can’t influence your family? My cousin has been making this grain-free sweet potato chocolate cake for years for our Passover Seder feast. This year I received a little surprise…she converted the recipe to take out all of the fake/processed food ingredients and replaced them with real food ingredients including my homemade chocolate! I was thrilled! She was more than willing for me to repost her recipe here to share with all of you!
Ingredients Sweet Potato Chocolate Cake Chocolate Ganache Glaze 1/2 cup cream (or water)1/3 cup homemade chocolate, coarsely chopped Directions Preheat the oven to 350°F. In a mixing bowl, cream the coconut oil with 1/3 cup coconut sugar. EASY COCONUT CUSTARD PIE. Posted on February 2, 2012 by The Southern Lady This pie is so easy to make and my family loves it.
I think yours will, too. Filed under: Easy Coconut Custard Pie Tagged: | baking, coconut, cooking, custard, easy recipes, pies, southern lady. Tom Sawyer Devil's Food Cake - Gluten. Welcome back to The Great Gluten-Free Flour Test. Don’t know what that is? Here’s the skinny. And by skinny, I mean the lowdown. ‘Cause all this cake is not helping a girl be actually skinny. In a nutshell: 4 all-purpose gluten-free flour blends (Better Batter, C4C, Jules, Tom Sawyer), 4 recipe categories (cake, pastry, yeast bread, cookies), 10 ratings categories.* May the best flour win! Today’s flour is Tom Sawyer. For real – we’re nearly done with the cake category. Pretty good lookin’, huh? Have you heard of this flour? *Scroll down for the complete results. If you’re interested in the white frosting, this time it’s my White Chocolate Frosting. Here’s the flour as I poured it out of the bag.
The batter is really, really smooth. So I poured it. . When I baked it, this is how it looked back at me from the pan. And then I cooled it. All of these flour formulas are, of course, proprietary. They also took a bit longer to bake than their other flour cousins in the test. Have a look-see: Gluten Free Puff Pastry | Gluten. This is Round Two of the Gluten-Free Flour Blend Test: The Pastry Challenge. Day One? Better Batter Gluten-Free Flour in my go-to recipe for Traditional Puff Pastry. Are you new around here? {By the way, you look fabulous today.} You might not be surprised to learn that I have used Better Batter flour to make puff pastry many times. The end result is super flaky. But … the dough is not quite as smooth as it is when using traditional, gluten-containing flour. See how the dough (pictured here under the butter packet) isn’t perfectly smooth? The more you roll it, the more it smooths out.
The enclosed butter packet, ready for its first roll. No longer a packet, it’s been rolled into a long rectangle about 1/2 inch thick, and it’s ready for its first turn. With each “turn,” it helps to make indentations in the dough with your knuckle that correspond to the number of turns you have completed. There really is no end to the ways you can use puff pastry. Here’s how Better Batter did: Ingredients. Devil's Food Layer Cake (Recipe) - with Better Batter - Gluten. This is it. The Great Gluten-Free Flour Test.
I’m throwing down the gauntlet. It’s on! If you’re familiar with this blog, or you know me from my first cookbook, you know that I’m all about the all-purpose gluten-free flour. I don’t use a bevy of complicated ingredients in my recipes. When you learn to bake conventional, gluten-containing foods, you do it with an all-purpose flour. My all-purpose flour of choice is Better Batter gluten-free flour. The Blends The 4 all-purpose blends I will use in each recipe category are: Better Batter Gluten Free FlourCup4Cup Gluten Free FlourJules Gluten Free All Purpose FlourTom Sawyer Gluten Free Flour The Recipe Categories The categories of recipes that I will be testing are: Cake (today’s recipe)PastryYeast breadCookies Scoring I’ll score the performance of each flour (on a 1-10 scale) in each recipe in each of 10 separate attribute categories: This, the first round, is a Devil’s Food Layer Cake, made with Better Batter.
I made mini layer cakes. Love, Me. Better Raw: Two Raw Pizzas (or salads for those without dehydrators) An Edible Cookie Coffee Cup. Coconut and Dark Chocolate Popovers. Ingredients3 eggs 1 1/3 cup milk 1/4 cup sugar 2 teaspoons vanilla pinch salt 3/4 cup All Purpose Flour 1/4 cup Coconut Flour 1/4 cup shredded sweetened coconut 1/2 cup dark chocolate chunks3 Tablespoons Butter Instructions1.
Preheat oven to 190°C/375°F. Divide the butter into the cups of your popover pan or muffin tin. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.2. In medium bowl, beat the eggs with the milk, vanilla, and sugar, then whisk in the flour, salt, coconut flour and coconut. Pour the batter into the butter filled cups.
Add a few chocolate chunks to each batter filled cup. Yield: 12 mini or 6 large popovers Click HERE for the delicious recipe For more great recipes click HERE Did you like this?