Grain-free Apple Crisp

I wanted to make a grain-free apple crisp, so this is what I came up with.  I will probably play around with the recipe some more, but it was still quite delicious especially with a scoop of banana ice cream as it made it a little sweeter. This recipe is only one serving size , but just double or triple the recipe if you want to make more!

Apple Crisp

Serves 1

First mix together in a bowl:

• 1 chopped medium apple

• 1 Tbsp lemon juice

• 2 tsp cinnamon

• 1 pinch of nutmeg

Then cook the apples covered on medium low in a skillet with a mixture of coconut oil and butter until soft, approx. 5-7 minutes. Stir occasionally. Optional: Drizzle some honey or maple syrup.

Pour the mixture into a serving size baking dish.

Ground up in a food processor:

• 1/4 cup almond

• 1/4 cup coconut

Pulse for 30 seconds. Sprinkle mixture onto the apples {you will have some toppings leftover}. Lightly spray or drizzle coconut oil or butter on top. Then bake at 350 degrees until golden. This took about 5-7 minutes.

Next time I want to try adding some dates or raisins and maybe even use a mixture of nuts instead of just almonds.  Also it is delicious with a scoop of banana ice cream.  Same recipe as my chocolate ice cream but without the cocoa powder.

Cauliflower Bread

I have posted this recipe before as a Cauliflower Bun with a serving size of 1 for a Turkey Burger. Since then I started making larger portions and freezing the extras to use for a substitute for bread. Below is the updated recipe.  These Cauliflower Breads are great as they don't fall apart and the rosemary and garlic give them great flavor.

Cauliflower Bread

Makes 12 4" rounds

Ingredients: Cauliflower, almond flour, coconut flour, egg, 

garlic powder, rosemary {or oregano}, and salt

Mix well together in a large bowl:

• 1 grated cauliflower head {approx. 4-5 cups of grated cauliflower} 

• 4 Tbsp almond flour

• 2 Tbsp coconut flour

• 4 large egg

• 1-2 tsp garlic powder

• 2 Tbsp finely chopped rosemary {or oregano}

• 1/2 tsp salt 

 Form into 12 flat circles onto a well oiled {I use a mixture of extra virgin olive oil and ghee} baking sheet.  Cook at 400 degrees for 15-20 minutes or until they don't feel like they are full of moisture  and then broil for 5 minutes or until golden. Remove from baking sheet and place onto a cooling rack or they will get mushy.

* Some egg may ooze out of the sides. Don't worry, just trim them off before you start the broiling process.

Then enjoy with a little bit of butter w/ some soup or make a sandwich/burger with them.

They last a few days in the fridge, but if you want them to last longer then freeze them. They do get pretty hard, so they take awhile to thaw out. Either take them out and allow to defrost before baking or place straight into a toaster oven {I put them straight on the rack w/ no baking sheet} and bake them until all the moisture is out.  This takes about 7-10 minutes.

Quotes from those who have tried this recipe ❤

~An absolute amazing substitute for bread. Even better if you ask me without the heavy carbs! ~

Chocolate Macadamia Nut Ice Cream {Sugar-free and Dairy-free}

  

I first tried banana ice cream in Door County, Wisconsin from one of my family's favorite custard places. However, the ice cream was only banana, so of course it just tasted like banana and I was not all that impressed.  Yesterday, I tried creating my own ice cream with the banana ice cream idea. The outcome was this chocolaty, rich goodness. You can barely taste the banana and the dehydrated macadamia nuts add such a great flavor!

Chocolate Macadamia Nut Ice Cream 

{Sugar-Dairy and Dairy-Free}

Serves 2

Ingredients:  frozen ripe bananas, cocoa powder, homemade almond milk, nuts or nut-butter {optional}, and stevia {or alternative sweetener like honey or maple syrup}

In a food processor place:

• 2 large frozen ripe bananas {sliced into several pieces}

• 1/4-1/3 cup cocoa powder

• optional: 1-2 Tbsp of a nut butter {or small handful of nuts. I used my soaked and dehydrated macadamia nuts}

Pulse for a minute

Then slowly add until you reach your desired consistency:

• 1-2 Tbsp almond milk

Pulse until well blended and creamy

Lastly, sweeten to your liking with:

• a few drops of stevia {honey or maple syrup}

Once you have the ice cream to your liking serve with your favorite toppings {coconut shreds, cacao nibs, and almond slivers} and eat right away or store in the freezer for later.

Quotes from those who have tried this recipe ❤

~ The ultimate. One of the best things I've ever made...amazing consistency. ~

This posts is a part of:

~ Pennywise Platter ~

Almond Milk and Almond Flour

I rarely drink or use almond milk, but I had a friend staying at my place and she left some almond milk in my fridge.  I used some in a shake and instantly fell in love. Then, of course, I had to try making it from scratch. From there, the inspiration increased to wanting to make my own almond flour.  I couldn't be happier with the outcome and can't wait to see what mischief I can get into with these guys! 

Almond Milk 

Makes 3 cups

Ingredients: raw almonds, sea salt, water, vanilla extract, and stevia {maple syrup or honey}

First, place in a bowl:

• 1 cup almonds

• 1/4 Tbsp sea salt

Then add water until the water is above the almonds an inch or more. Stir slightly. 

{To save time I actually soaked 8 more cups of almonds w/ 2 Tbsp of salt to make my Soaked and Dehydrated Almonds}

Soak for 8 hours or more

Optional: After soaking, I took off the skins because I wanted the flour to look white and pretty. 

Strain the almonds and then place in a blender.

Add to the blender:

• 3 cups of water

• 1/2 tsp vanilla extract

•a few drops of stevia {or alternative: maple syrup/honey}

Blend for 3 minutes on high. Then strain the almond milk in a strainer and/or cheesecloth {the cheesecloth will remove more of the almond pulp/meal} 

Do not throw away the almond pulp {the pasty stuff in the strainer/cheesecloth}.  You will be using this to make the almond flour.

At this point taste the almond milk and decide if you like how it tastes or if it needs more sweetener and adjust if needed. Store the almond milk in the fridge.

Try making Chocolate Almond Milk w/ just adding some cocoa powder and some more sweetener or adding a little bit of almond extract would be a great variation as well!

Now you are ready to make the almond flour... 

Almond Flour

Makes approx. 1/2 of a cup

Take the almond pulp and spread out in either a dehydrator or on a baking pan.  I used a dehydrator. Dehydrate on lowest setting overnight {twelve hours} or until completely dried out.  Then take out the dried almond pulp and place in a coffee grinder, food processor, or blender and mix on high until powdered. And there you go! Almond flour:)

If you use your oven, put on the lowest temperature and bake until dried out. Keep an eye on it, you do not want to toast or burn it! This should take around 3 hours.

This posts is a part of:

~ Pennywise Platter ~

Buckwheat Waffles

My brother is in town, so I made him these Buckwheat Waffles. My mom and I have been making these for years now.  I haven't eaten them for a few months now since I gave up grains, but I sure do love these!  You can't even taste the buckwheat. I used to just toast them in the toaster oven and eat them plain.  Also since the grains are soaked, they are easier to digest.

Buckwheat Waffles

Makes 3-4 large waffles

Ingredients: buckwheat, kefir {or alternative: almond milk, coconut milk, yogurt}, coconut oil or ghee {butter}, vanilla extract, eggs, baking powder, baking soda, and sea salt

Place in a blender:

• 1 1/2 cup kefir {or alternative}

• 2 Tbsp coconut oil {or butter}

• 1 tsp vanilla extract

• 1 cup buckwheat grains or 1 1/2 cup buckwheat flour

Blend for a few minutes and then let sit covered for several hours at room temperature. {Not mandatory, but allows the grains to be easier to digest}

Then add to batter:

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2-1 tsp salt

• 1-2 eggs {I like two eggs because it makes them fluffier}

Blend until everything is well incorporated.

Add a little bit of water if batter is too thick.

Pour batter into a heated and oiled  waffle iron.

Then enjoy your waffles with maple syrup, honey, butter, almond butter, simple homemade blueberry sauce, or however you like your waffles!

*I usually double the recipe and freeze the extras.  They do great when heated up in the toaster.

Homemade Whole Wheat Bread

I have been making five loaves of this bread for my family every other month or so for the last 8 years.  It is simple and delicious.  It is not grain-free nor gluten-free, but it uses all organic, healthy ingredients and is made completely from scratch.  I even ground my own flour from hard wheat berries.

Homemade Whole Wheat Bread

Makes 5 loaves

Ingredients: hard wheat berries {or whole wheat flour}, water, honey, EVOO {extra virgin olive oil}, powdered vitamin C, sea salt, millet, and SAF yeast

First heat up on the stove to 110-120 degrees Farenheit:

• 6 cups water

Pour water into a Bosch mixer or use a Kitchenaid, but you will have to cut the recipe in half.

Add: 

• 2/3-1 cup of honey {my dad prefers the bread a little sweeter, so I use 1 cup}

• 2/3 cups extra virgin olive oil 

• 1/2 tsp powdered Vitamin C 

• 2 Tpsb sea salt

Mix together and then add:

 • 5-8 cups of freshly milled whole wheat flour

I grind my own wheat berries but you can also buy whole wheat flour. You need to use hard wheat berries or regular {not pastry} whole wheat flour. 

Mix for a couple of seconds and then add:

• 1 1/2 Tbsp SAF yeast

Mix slightly, then let sit for 10-25 minutes. 

Be careful, not to let it sit more then 25 minutes.

Add:

• 3/4-1 cup millet

Then start adding flour one cup at a time while the mixer is on and keep adding flour until the dough just begins to clean off the sides of your bowl and gather together, then begin the kneading time. You will be using about 18 cups of flour total. 

The total shouldn't be more than 18 cups, however. Too much flour makes the bread too crumbly and dry. I have even added garlic cloves, oregano, basil, onion and garlic powder before. Yum!

Knead {mix} in the mixer for about 5 to 7 minutes.Your dough should be slightly sticky, and the sides of the bowl shouldn't have much dough clinging to it. Then divide the dough into 5 parts and shape into a loaf and place into well-oiled bread pans. 

Place the bread in the oven {with a cup of water in a metal measuring cup or small pan in the bottom of the oven}. Preheat the oven to 170 degrees, turn the oven OFF, and let the bread rise for 30 minutes. After 30-40 minutes or until the bread looks like it has raised just over the top of the pan turn the oven to 350 degrees and cook for 35 minutes. Take the bread out and immediately use a knife or spatula to pop them out of the pans and let them cool on a cooling rack.

At this point my dad comes down stairstairs and slices off most, if not all the end pieces to "taste test."

After all the end pieces are sliced off and the loafs have completely cooled I slice the loafs, place them in Ziploc bags, and store them in the freezer because they stay the freshest this way.

Enjoy and share with your friends and family!

Rosemary Mustard Salmon

  

My father is the expert at cooking and grilling fish in my household.  My technique and seasoning is slightly different then his, but nonetheless I learned most of my fish-cooking skills from him.  The technique I describe below is how I cook all fish and it always turns out delicious.

Rosemary Mustard Salmon

  

Ingredients: salmon, lemon or lime juice, butter, EVOO {extra virgin olive oil}, and seasonings {Dijon mustard, Homemade Emerils, and rosemary}

First, season your salmon fillet on the non-skin side with:

• 2-3 tsp Emerils

• 2 tsp Dijon mustard {optional: first time trying this and I really liked it!}

• 1 tsp finely chopped rosemary

• 2 tsp lemon juice

Then in a heated skillet on medium-low add:

• 1 tsp butter

• 1 tsp olive oil

Place salmon skin-side up in the pan. Cook for 3-4 minutes and then flip over.

Add a tsp or so more butter on top.  It adds a lot of good flavor to the salmon.

Season again with:

 • 1 or more tsp Emerils {depending on how spicy you want your salmon}

• 2 tsp lemon or lime juice

Cook for another 3-4 minutes.  Then broil {cook at a very high temperature} in the oven or toaster oven for 2-3 minutes.  This is not mandatory, but make it prettier and taste better too!

Remove the skin and enjoy with a salad or a side of your choice.  Below is a salad w/ my Homemade Salad Dressing and avocado.