Tag Archives: eggs

Coconut Flour Pizza Crust

Coconut Flour Pizza Crust

4 cups whole milk grated Mozarella or two cups each mozarella and cheddar
4 eggs
1 tsp organic onion powder
1 tsp organic oregano
1 tsp organic basil
1/2 tsp organic garlic
1/2 tsp sea salt
1 teaspoon baking soda
4 T flax meal or pecan meal
4 T coconut flour
Preheat oven to 425.
Mix all ingredients in a bowl until well combined.
Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible.  I cover it with wax paper and roll it out.  Discard the wax paper.
Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places.
Remove from the oven and add desired toppings.
Bake for a few minutes, just to melt cheese on top.

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Chocolate Chip Cheesecake

Chocolate Chip Cheese Cakechocolate-chip-cheesecake-pic

Step One – Crust

3 C. blanched almond flour or meal

1 Tablespoon unsweetened cocoa powder

Mix well

12 T. butter, melted (stick and a half)

Add ½ teaspoon SweetLeaf Clear Stevia and ½ teaspoon vanilla to the melted butter.

Add the sweetened melted butter to the dry mix.

Mix well.  Press into a 9 x 13 or 10 x 14 pan.

 

Step Two – Filling

3 – 8 oz. packages cream cheese, softened to room temp (couple of hours sitting on the counter)

½ C. Erythritol

½ teaspoon SweetLeaf Clear Stevia

6 medium or 5 large eggs

1 ½ t. vanilla

1 cup Lily’s dark stevia sweetened chocolate chips or 1 cup chopped Chocoperfection Bar or Lily’s Dark Chocolate Bar.

Cream cheese with Erythritol and Clear Stevia.  Add eggs one at a time until mixture is smooth.  Add Vanilla. Stir in the chips or chopped chocolate. Pour into pan on top of crust.  Bake at 300° on lowest rack for 1 hour.

Step Three – Topping

1½ pts. sour cream

¼ C. Erythritol and ¼ teaspoon of Clear Stevia

2 t. vanilla

Remove cake from the oven.  Pour sour cream mix on top of hot cake.  Put back in the oven for 15 minutes.

Step Four – Refrigerate for 24 hours.
Okay, I don’t always have 24 hours, so I stick it into the freezer for a couple of hours and then, pull it back out and serve it.

Step Five – While the cake is cooling, chop another bar or get some chips ready to sprinkle over the top and melt a Lily’s or Chocoperfection chocolate bar and add a little coconut oil to make it a little thinner, probably 1 or 2 teaspoons to a bar. … Drizzle it over the cheesecake.

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Mayonnaise

Mayonnaise

**It works best if  everything is room temperature.**

*3 egg yolks (preferably pastured)
*1 tsp REAL salt
*2 tablespoons freshly squeezed lemon juice
*1 tsp organic prepared mustard or 1/4 tsp mustard powder
*1.5-2 cups oil of your choice – (Grapeseed, Sunflower, Safflower, Olive, Avocado, etc.)

*Put all ingredients (EXCEPT OIL) in a quart jar.
*Blend with a hand blender/stick until all ingredients are mixed.
*Add oil one Tablespoon at a time until it begins to look like mayo.  When it gets really thick, I change over to the whisk attachment and then, add oil until it is the consistency and taste we like.

Put a lid on the quart jar and store in the refrigerator.

If you don’t have a hand blender, you can make mayo in a blender on low speed.

You can add a few drops of stevia if you like your mayo to be more sweet like a salad dressing.  I add stevia and poppy seeds to make a dressing for cole slaw.

We use this recipe as is with no sweetener for deviled eggs and sweet potato salad.

This recipe is adapted from two different recipes that two different friends make.  I liked each one a little and so took the two recipes and took my favorite pats and came up with this one.  The possibilities are endless.  I know someone who puts many spices in their homemade mayo and it is good.  I prefer plain and then, add to make various dressings.

 

 

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Grain Free Bread

1 1/4 cups almond flour

1/4 cup coconut flour

1/3 cup pecan meal

1 tsp salt

1 tsp baking soda

1 teaspoon Xanthum Gum* OR

1 teaspoon Arrowroot Powder OR

1 tsp Great Lakes unflavored beef gelatin dissolved in 3 Tablespoons water

1 cup buttermilk**

3 eggs

1/4 cup oil or melted butter

*Our first choice as of the latest batches of this is the Xanthum Gum.  It gave it a better texture. It needs one of the three choices to keep it from crumbling.

** Buttermilk is 1 Tablespoon vinegar and 1 cup coconut milk.  You can use any vinegar and any milk.  I like Coconut Secret Vinegar and coconut milk.

I make the buttermilk by putting the vinegar in the bottom of a 1 cup measuring cup and adding the milk to the top and while it sits.

IF I were using gelatin, I dissolve the gelatin in another cup.  Then, I mix them together and whisk with the eggs.

I mix all the dry ingredients in a mixing bowl and make a hole in the middle and pout in the wet mix.  Mix it well and then, add the oil.  Mix well and bake at 350 until golden brown.

To best have it the thickness needed for sandwiches, bake it on parchment paper in a large bar pan.  I use a large stone bar pan.

This is a wonderful substitute for cornbread, works for dressing and also I made a grilled cheese out of it.  I cut a square and then, sliced it in half and cooked it in the skillet with butter and cheese.  Terry just used it to make a turkey sandwich!

One of the problems we have experienced with alternative breads made with coconut and almond flour is that they don’t get as dry and firm inside as we like.  We have always liked our quick breads brown and crunchy.

Today, I made some of this bread and put it in a large bar pan.  It was thinner and browned so nicely.  It was done enough for even my husband!

I am super happy with this “bread”.

2015-11-25 18.52.59

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Pecan Waffles

Pecan Waffles

  • 5 eggs
  • ½ cup coconut milk
  • 1 or 2 squirts English Toffee SweetLeaf Stevia
  • 5 tablespoons coconut flour
  • 1 tablespoon arrowroot powder
  • 1/2 cup pecan meal
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1/3 cup coconut oil, melted or other oil or butter
  •  chopped pecans to desired chunkiness (I like 1/2 cup pecan pieces.)

I always sift the coconut flour through a strainer.

I top with fresh fruit for a lower glycemic meal than the typical syrups.

My family loves stevia sweetened strawberries and stevia sweetened whip cream.

Tip to sweeten the strawberries so they will have a sweet syrup, place the stevia in a small amount of water and pour that over the strawberries.  For instance, if you would have put 1 cup of sugar in your large bowl of strawberries, put 1 teaspoon stevia in 1/2 cup water.  Let them stand for about 15 minutes and stir frequently.

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Banana Nut Cake

IMG_6540

Banana Nut Cake

1 cup butter, melted

1.5 cup Birch Xylitol or Erythritol*

½ teaspoon clear stevia

2 teaspoons vanilla

6 eggs

2 cups mashed banana

2 Tablespoons arrowroot powder

1 Tablespoon Baking Powder

½ Tablespoon Baking Soda

1¼ cups buttermilk

1 cup coconut flour

½ cup pecan meal

1 cup chopped pecans

Preheat oven to 350.  Add the ingredients in the order listed above and mix well between each item added.  This recipe makes 3 layers or a lasagna pan (10×14)

Bake for 30 minutes and then, turn the oven down to 325 and bake until a toothpick comes out clean.. Coconut flour turns out better on a lower time.

Cream Cheese Frosting

1 – 8 oz cream cheese, softened to room temperature

½ cup powdered Birch Xylitol or Erythritol

1 teaspoon clear or vanilla crème stevia

Mix the cream cheese,  xylitol and stevia together until well blended.

Add 1 and 1/3 cups mashed banana to the cream cheese mixture and blend well.

Add 1 teaspoon vanilla and mix well.

Add 2 cups of chopped roasted pecans.  ( I roast the pecans in a 300 degree oven while the cake cools, about 10 – 15 minutes.)  Roasting the pecans is optional, however, several in my family cannot eat raw pecans and yet have no problem with the roasted ones.  We love the flavor the roasted pecans give the frosting!

Whenever I make baked treats for people outside of my immediate family, I use Non-GMO organic erythritol as Xylitol can cause some people to have stomach distress.  We like Birch Xylitol, but it requires an adjustment time, so I don’t feed it to people who are not used to it.

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Mayonnaise

Mayonnaise – Ladonna

**Everything must be at room temperature.**

*3 egg yolks (preferably pastured)
*1 tsp REAL salt
*2 tablespoons freshly squeezed lemon juice
*1 tsp organic prepared mustard or 1/4 tsp mustard powder
*1.5-2 cups oil of your choice – (Grapeseed, Sunflower, Safflower, Olive, etc.)

*Put all ingredients (EXCEPT OIL) in a quart jar.
*Blend with a hand blender/stick until all ingredients are mixed.
*Add oil one Tablespoon at a time until it begins to look like mayo.  When it gets really thick, I change over to the whisk attachment and then, add oil until it is the consistency and taste we like.

Put a lid on the quart jar and store in the refrigerator.

You can add a few drops of stevia if you like your mayo to be more sweet like a salad dressing.
I use stevia and poppy seed to make a dressing for coleslaw.

We mix this with mustard to make a dressing for quinoa salad that is similar to potato salad.

This is actually parts of recipes from my friends, Shelley Cook and Lindsey Gremont.

I started out doing this on low in the vitamix, but now make it in a quart jar and store it in the same jar.  There is less waste and effort that way.

 

 

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Coconut Flour Pizza Crust

 

Coconut Flour Pizza Crustphoto (8)

pizza crust
4 cups whole milk grated Mozarella
4 eggs
1 tsp organic onion powder 
1 tsp organic oregano 
1 tsp organic basil 
1/2 tsp organic garlic 
1/2 tsp sea salt
1 teaspoon baking soda

pizza crust

pizza crust

4 T flax meal
4 T coconut flour
 
Preheat oven to 425. 
 
Mix all ingredients in a bowl until well combined. 
 
Line a cookie tray with parchment paper and spread the cheese mixture on the paper as thinly as possible.  I cover it with wax paper and roll it out.  Discard the wax paper.  
 
Reduce heat to 400 and bake on the top rack for about 15 minutes, or until the crust is starting to look golden in places. 
 
Remove from the oven and add desired toppings. 
 
Bake for a few minutes, just to melt cheese on top.
 
I found two recipes online and I didn’t like either one of them and so I combined what I liked about each one to come up with this one.


The picture labeled is what it looked like on top when it came out of the oven… My oven doesn’t brown on top, so I turned it over so the brown would be on top for when I put the sauce and toppings on.

I make my own sauce.

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Pecan Pie

Pecan Pie

Pecan Pie

  • 3 eggs
  • 1 cup yacon syrup* or in a one cup measuring dish put 3 Tablespoons real maple syrup and then fill with Yacon syrup
  • 3/4 cup Monk Sweet Plus or 3/4 cup Birch Xylitol or 1 cup Erythritol
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked deep-dish pie crust, if desired.
  • I personally do a crustless pie or make an almond flour crust.
  • Preheat oven to 350°F
  • Yacon takes on the flavors of what it is mixed into, so I did 3 Tablespoons Grade B Maple Syrup into a 1 cup measuring cup and then, filled it with yacon.
  • Mix yacon syrup, eggs, birch xylitol, butter and vanilla. Place pecans into the pie pan on top of the crust if you made one and then pour filling on top of the pecans.
  • Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

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Chocolate Cake, Coconut Flour

Chocolate Cake, Coconut Flour

Sugar Free/Dairy Free

6 eggs

Chocolate Cake Coconut Flour

½ C Cocoa

1 Cup MonkSweet Plus  OR   1 Cup Erythritol & 1/2 teaspoon Clear Stevia

½ teaspoon REAL Salt

2 Tablespoons Arrowroot Powder

1 tsp baking soda

2 tsp baking powder

2 tsp. vanilla

2/3 Cups Coconut Flour

1½ Cups Coconut Milk

2/3 C oil (safflower, coconut or grapeseed oil)

In mixing bowl, combine eggs and sweeteners.  Add other ingredients in the order above and mix well.  I sprayed my pans with non stick spray and lined with wax paper.  Some grease and flour.  9 in. cake pans. Bake at 350 for 25 min. or until a wooden pick inserted near the center comes out clean. Cool 15-20 minutes and then, invert pans on wire rack to remove from pans. Cool completely.

This can be cooked in a 9×13 pan.

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