This really does have the gooey rib-sticking satisfaction of cream of wheat, without any grains or dairy. Great porridge for a cold morning - with only 7 net carbs per serving.
Ingredients (Makes 2 large servings)
OMG! This was so satisfying to body and soul. And easy peasy.
1 large cucumber
1 large mango (I used a fairly green one, which made a nice crispy counter texture to the cucumber. It would work as well with a ripe mango.)
Juice and zest of 1 organic lime (When I am using zest I always use organic so as not to include any pesticides unnecessarily.)
1 clove chopped garlic
1/4 cup apple cider vinegar
1-2 Tbs raw honey
1 tsp cayenne (or chili paste if you have it. This is pretty spicy, but of course you can adjust to your taste.)
1 tsp salt
1 Tbs coconut oil
1/2 pound ground beef
2 Tbs coconut milk
1 Tbs gelatin
I use a Vitamix blender to make almost instant ice cream. You can also blend these ingredients and put them in your ice cream maker of choice, or blend them and freeze in any freezable pan.
These are not quite Irish Soda Bread. I've been informed that if they have caraway and currants in them they are tea cakes. These are more soda-y than tea cakes, so I decided scones was the best thing to call them. In any case, they are delish!!
Makes 10 small scones
· 1 c. almond flour
· 1 c. coconut flour
· 1 c. tapioca flour (also called tapioca starch)
· 1/3 cup coconut sugar/nectar
· 1/4 cup gelatin
· 1 Tbs baking powder
· 1/2 tsp sea salt
· 1 Tbs caraway seeds (optional)
· 1/4 cup currants (optional)
· 1/2 cup melted butter or coconut oil
· 1 tsp vanilla
· 1 tsp apple cider vinegar
· 1/2 cup cool water, plus maybe 2-3 more tablespoons
· Preheat oven to 350 degrees.
· Melt the butter or coconut oil in a small saucepan. Set aside to cool.
· Mix all the dry ingredients together in a large bowl. I like to use a whisk for combining dry ingredients. It gets them really evenly distributed.
· Add melted butter, the rest of the wet ingredients, and half a cup of water. Mix well but try not to over mix. Add additional water one tablespoon at a time until the mixture sticks together. It won’t become one big ball of dough. You want it just wet enough to stick in a ball when you mush a handful together.
· Form biscuit/scone shapes. Don’t mush it too much. The less you can press it the lighter the scones will be.
· Bake for 25 minutes, just until dry on the outside. If you wait until they are golden brown the tapioca will get very tough.
· Allow to cool for ten minutes or so for best structural integrity.
· Serve with butter, whipped cream, or Devonshire cream and jam.
Holy Cow! These are good. I wish I could say I invented them, but they are actually from Deliciously Organic. I make them whenever I do a class or workshop on going gluten-free because there is nothing second class, or un-yummy about these.
Preheat oven to 375ºF and adjust rack to middle position.
Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl.
Stir in egg, melted butter, honey and molasses until combined.
Let dough sit for 5 minutes.
Scoop a dough ball and drop it into a small bowl with your rolling sugar.
Roll the cookie around (the dough will be a bit tacky and soft), then gently roll in your hands to form a ball.
Set the dough ball on a baking sheet lined with parchment paper.
Continue with remaining dough.
Bake for 12 minutes.
Cool for 10 minutes.
I LOVE recipes that are easy, delicious, and pretty. Covers about all the bases for yumminess in my book. This one has gotten rave reviews every time I've made it. If you have any juice left over, you can mix it with a bit of vinegar to make a really delicious salad dressing.
Preheat the oven to 325 degrees.
1/2 cup cold water
1 Tablespoon gelatin
1 ripe avocado
1/2 cup cocoa powder
1/2 cup maple syrup
This makes two servings. You can easily double or triple for more servings. We eat this for Sunday breakfast as well as the occasional dessert. Chocolate mousse for breakfast?! There's really nothing bad in here. The avocado provides healthy fats, gelatin is protein, and chocolate and maple syrup both have health-giving qualities as well.
1 large organic zucchini (Zucchinis are one of the things I always try to buy organic. Non-organic zucchinis are almost all GMO.)
1/2 head of cauliflower
1/2 cup chicken stock
1-3 cloves of garlic depending on how garlicky you like it
1/2 cup Coconut cream (Place a can of coconut milk in the fridge for a few hours. When you open the can there will cream at the top and watery milky stuff at the bottom. Use the thick cream in this recipe and add the more watery stuff to a smoothie or jello.)
sea salt, fresh ground pepper
fresh parsley, chopped