Farm Fresh Is always Best
Almond Flour Nut Butter Chocolate Chip Cookies
These cookies are not only soft and delicious but healthier. This recipe can be both vegan & non vegan friendly.
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Ingredients:
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1/4 tsp Celtic sea salt
2 Cups almond flour (not almond meal)
1/2 tsp baking soda
2 T grass fed butter
1 whole egg
Dash of Ceylon Cinnamon
1/4 tsp cardamom
1/2 Cup brown sugar (or coconut sugar)
1T vanilla extract
1/4 Cup Nut butter (I used Nuttzo Brand which has a mixture of different nuts) any nut butter will work.
Finishing Fleur Del Sel to top cookies (if you chose to omit this add 1/2 tsp. Celtic sea salt instead of 1/4 tsp.
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Vegan version:
Omit egg *add 1 T ground flax seed to 3 T water (let it sit until a gel forms & replace with egg)
Use a vegan friendly chocolate (enjoy life makes a good vegan friendly chocolate chips)
Add a vegan plant based butter (Miyoko's creamery makes a delicious coconut plant based butter that is a great replacement in baking)
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Directions:
Preheat oven to 350 F
Mix almond flour & salt together and set aside.
With a hand mixer or Kitchenaid Blender cream sugar, egg (or flaxseed gel), butter (or vegan plant based butter), nut butter, cardamom, vanilla & Ceylon cinnamon until creamy consistency.
Slowly add almond flour mixture in 1/2 at a time. Use dough hook or if by hand fold in. Be careful not to overmix. By hand fold in chocolate chips.
No need to refrigerate. Take 1-2 T of dough & roll into a ball. Place on a parchment paper or silicon sheet lined cookie sheet pan. space 1-1/2 inches apart. Bake for 12 minutes or until cookies become a golden brown around edges. Let cookies cool for 5 minutes and add the Fleur Del Sel salt on top. You can also add a larger chocolate chip to the center of the cookie or get creative & add an almond or pipe a little nut butter to the center, anything goes. Let the cookies cool 10 minutes so they set & enjoy.
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Apple Fritters
Serves 4-6
Ingredients:
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1 1/2 Cups of sifted all purpose flour
1/3 cup buttermilk or whole milk or almond/oat milk
2 eggs
1/2 tsp. pink Himalayan salt
1/3 tsp. ground cardamom
2 tsp. baking powder
1/4 cup of sugar
1 tsp. ceylon cinnamon
4 T no sugar added applesauce
2 medium-large sized apples small-medium diced(I used pink lady but any type works)
Canola Oil for frying
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Glaze for fritters:
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2 Cups powdered sugar
1/4 C milk or heavy cream
splash of vanilla
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Directions:
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Sift flour and mix sugar, baking powder, salt and cinnamon in a bowl.
In a separate bowl mix apple sauce, buttermilk/milk and scrambled raw eggs. Slowly add wet ingredients into dry and gently mix (do not over mix). Mix until dry ingredients are barely incorporated. Add diced apples and fold in gently with a rubber spatula.
Heat canola oil at about 375 F. Drop 1/4 cup or so of batter into hot oil. Do not over crowd pot of oil or fritters will stick together. Cook about 3 minutes on each side or until outside fritter is a deep golden brown. Drain on a wire cookie tray.
While fritters are still warm make glaze and drizzle over top of fritters. Serve while warm. These go perfect with a cold glass of milk, coffee or hot herbal teas.
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Vanilla Creme Brûlée
Serves 3-5
Don't let the name fool you Creme Brûlée may sound like it is a difficult dessert to make but with only 5 ingredients, it is in fact one of the easiest, classic desserts you can make. You can add fresh fruit to the top or enjoy this dessert by itself with its classic Brûlée sugar on top.
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Ingredients:
2 Cups of Heavy Cream
1/4 tsp salt
5 egg yolks
1/2 cup sugar
1 Tablespoon Vanilla extract (or 1-2 vanilla beans)
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Directions:
Combine 2 Cups of heavy cream with 1/3 tsp. salt and 1 Tablespoon vanilla extract. On low heat warm up mixture (be sure not to boil, you want it at barely a simmer). Turn off immediately and set aside off of stove to cool off a bit.
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In a separate bowl mix 1/2 cup sugar with 5 egg yolks and lightly whisk together. When heavy cream mixture has slightly cooled slowly add egg mixture while whisking (so as not to cook/scramble the egg yolks).
Next, fill ramekins with heavy cream mixture. You will need to put the ramekins in a water bath to cook in the oven, so in a casserole dish place ramekins in and add water until the ramekins are covered 1/2 way. This was help your creme brûlée custard to not overcook. Place in a 325 F oven and cook for approximately 45-55 minutes. You will know the custard is done cooking when it gets slightly golden brown on top and will wiggle like set jello.
When the custards are done, take out of water bath and let cool on a cutting board or counter top for 15 minutes. Place custard in fridge for 30 minutes. When you are ready to serve the creme brûlée set out on counter for 10 minutes before brûlée. Once you are ready to brûlée sprinkle about 1 T of sugar on top of custard until it covers the entire top. With a culinary torch, torch the top lightly being careful as to not burn the sugar. You want to lightly torch the top until the sugar turns a golden-light/medium golden color. If you do not have a culinary torch you can also but the custard in a broiler for a few seconds to caramelize/brûlée the sugar on top. Wait 2 minutes to allow sugar to cool before serving. You can put fresh berries on top with a sprig of mint or eat as is.
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Gluten-Free, Dairy-Free Wild Blueberry Muffins
Ingredients:
2 Cups of Bobs Red Mill 1:1 ratio gluten free flour
1/2 tsp. salt
1 T vanilla
1/2 cup of room temp. Miyoko's cultured vegan butter
1 Cup sugar (coconut sugar)
1/2 Cup of Almond or Oat milk
2 tsp. baking powder
2 eggs
1 1/2 Cups of frozen wild blueberries
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Directions:
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Preheat oven to 375 F.
Cream together vegan butter with sugar. (Using a stand mixer or hand mixer works well)
Sift all dry ingredients together. After creaming vegan butter and sugar, slowly add one egg at a time and vanilla extract.
Slowly add flour mixture half at a time then add 1/2 cup of milk. Pour batter into lined muffin cups and add wild blueberries on top of batter. You can either add blueberries to the top the muffins before baking or sift blueberries with a little gluten free flour before folding in batter to prevent blueberry juice from leaking into the batter (which can give the batter a grey appearance). Bake for about 30 minutes or until muffins are lightly golden brown on top and a toothpick or knife comes out clean form the center of the muffins.
I like to add a little vegan butter to these when eating them and like to have these with a nice herbal tea.
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Gluten-Free Angel Food Cake
Serves 4-6
If you're looking for a delicious summer dessert this Gluten-Free angel cake will not disappoint. The angel food cake is light & airy and goes great with fresh berries, whipped cream or a simple berry sauce.
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Ingredients:
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I cup of Bobs Red Mill 1:1 Ratio Gluten Free flour
1/4 tsp Himalayan pink salt
1 Cup sugar *(divide half)
12 Egg whites
1 1/2 tsp. cream of tarter
1 T vanilla extract
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Instructions:
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Preheat oven to 375 F
Sift salt, 1/2 cup sugar & Gluten free flour. (You will want to repeat sifting the mixture about 4 times. This will insure a fluffy, light/airy cake). Set aside.
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In a stand mixer or a hand mixer, whisk egg whites until a frothy consistency. Add vanilla extract and cream of tarter. Very slowly gradually add 1/2 cup of sugar until eggs are stiff peaks.
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Slowly fold in stiff peak egg whites into sifted flour mixture. Be sure to fold air into the mixture and not to over mix. Bake in 375 F oven for about 25-30 minutes or until you can stick a toothpick or knife into the cake and have it come out clean. You can serve this cake with fresh berries or fruit or with a little whipped cream.
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Gluten-Free Chocolate Soufflé
Serves 3-5
This is the perfect, light an airy, easy dessert for any occasion. You can pair this with hot fudge drizzled on top, vanilla ice cream, whipped cream or you can enjoy it by itself.
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Ingredients
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4 T of melted butter and some Granulated sugar (for greasing and coating ramekins)
2 Bars of semi sweet 50-65% cacao chocolate
6 Eggs separated
1/4 tsp. Himalayan pink salt
1/2 Stick of unsalted butter
1/2 tsp. cream of tartar
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Directions:
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Preheat oven to 375 F
Grease ramekins with melt butter and sugar. Be sure to coat the sides and bottom well so the soufflé won't stick.
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Over a double boiler melt baking chocolate and butter. Do not boil chocolate barely melt and slowly whisk then remove off heat and set aside. Add 6 egg yolks one at a time, very slowly (as not to scramble eggs into mixture) and whisk well. Set aside on a burner (not heated) to keep chocolate warm.
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With an electric mixer or Kitchen aide, Beat 6 egg whites and cream of tartar until soft peaks. Slowly add sugar 1 Tablespoon at a time until stiff peaks form. (Good rule of thumb is to hold bowl upside down and if the egg whites stay its stiff peaks).
With a rubber spatula gently fold half of egg whites into slightly cooled melted chocolate mix. Carefully fold in second half of egg whites (be sure to fold in gently to incorporate air into the mixture, do not over mix).
Fill ramekins 3/4 of the way full and place on a baking sheet. Cook for about 25-30 minutes or until soufflé puffs up and gets slightly golden brown on top.
Be very careful removing from oven, as handling the soufflés too much can lead to them falling. Serve right away and enjoy.
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Creamy Vanilla/Blue Agave Ice Cream
Serves 3-5
If you're looking for a creamy, delicious vanilla ice cream with less white sugar this is the ice cream for you. It's recommended that you use an ice cream machine when making this ice cream to get the best results (I used a ninja ice cream maker to make this recipe) however you can make use a blender and refreeze the ice cream, but it may come out with ice crystals and not as smooth and creamy.
Ingredients:
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3-4 Tablespoons of blue agave (or to your personal taste)
2 T Cream Cheese (you can substitute for a vegan cream cheese)
2 tsp. Vanilla extract or one vanilla bean
1 Cup of whole milk (You can substitute for almond, lactose free, or oat milk)
3/4 Cup of heavy cream (you can substitute for coconut cream)
(You can add up to 1/4 cup of added toppings such as chocolate chips, fruit, cereal, nuts etc. after mixture has been frozen for 24 hours)
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Directions:
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Microwave cream cheese for 6 second or until slightly softened (Do not over microwave). Mix all ingredients except added toppings. Whisk ingredients well until mixture is a light fluffy consistency (should look like a light frosting) and add mixture into ice cream pint container and freeze overnight.
Once frozen add optional toppings and place in ninja ice cream blender and select lite ice cream setting. Remove and enjoy as soft serve ice cream or refreeze for a couple of hours to get a harder serve ice cream.
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*If you do not have an ice cream maker you can follow the above instructions and instead of adding the frozen mixture to an ice cream machine use a hand blender or blender and blend until the ice cream resembles soft serve ice cream. Add ice cream to a medium mixing bowl and with a rubber spatula fold in optional toppings. Add mixture back into ice cream pint container and refreeze for 3-4 hours before scooping and serving.
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Enjoy!
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Gluten-Free/Dairy-Free  Berry Pancakes
Serves 4-6
If you love pancakes for breakfast like I do but are gluten & dairy free, this is the recipe for you. I always love making classic comfort foods & classic dishes and adjusting the recipes to fit my personal dietary needs. These pancakes do not disappoint. You can get creative and add any toppings or fruit or even chocolate chips into the batter. My kids and me love to add fresh berries to our pancakes and we like to use real maple syrup on them as well. When I bake gluten free I like to use Bobs Red Mill 1:1 flour because it already has xantham gum in the flour mixture. Xantham gum is typically used in gluten free baking as a substitute for gluten which is found in normal wheat flours. It helps as a sort of binder to the baked goods as well as a way to keep moisture in baked goods. You will see that I use it in almost all of my baking recipes as well as almond flour.
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Ingredients:
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2 cups of Bob's Red Mill 1:1 ratio Gluten free flour (or a gluten free flour)
1 3/4 Cups of almond or oat milk
1 egg
1 tsp vanilla extract
1/4 cup sugar (coconut sugar)
4 teaspoons baking powder
1/2 teaspoon of Himalayan pink salt or Celtic Sea salt
1/4 cup of melted vegan butter (I like to use Miyoko's Cultured vegan butter which is made of cashew milk & coconut oil)
1/2-1 Cup of berries a mix of frozen wild blueberries & raspberries (or add in of choice)
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Whisk Flour, salt, baking powder, egg and milk together. A quick baking tip is always make sure your ingredients are room temperature. Almost all baking recipes will call for the ingredients to be room temperature, especially if there is butter in the recipe. This will prevent the butter for hardening and creating bubbles in your baked goods when cooked.
Next add your (semi-cooled) melted butter into your batter while whisking. For best result bake on a hot skillet. Add frozen berries to the top of the pancakes while cooking. This will prevent the berries from bleeding their juices into the batter (which will make your pancakes look grey in color when cooked).
If you choose to add chocolate chips etc... to your batter, you can fold them into the batter before cooking. Be sure to flip pancakes when small bubbles start to form on top, so as not to burn the pancakes. Pancakes should have a nice, golden brown top and be light and fluffy in the middle. If you like your pancakes very light and fluffy you can even fold in 3 egg white that have been whisked to stiff peaks.
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