Tag Archives: milk

Coconut Macaroons

Coconut Macaroons

1¼ cups water

1 stick unsalted butter

½ cup non GMO Erythritol or Birch Xylitol

1 teaspoon SweetLeaf Stevia Clear

2 teaspoons Vanilla Extract

½ teaspoon coconut extract, optional

4 cups unsweetened shredded coconut

2 cups instant, dry, powdered milk

1 Tablespoon Great Lakes Gelatin, optional, but makes cookie softer
Put 1 cup water and butter and heat until the butter is melted.   Add erythritol or birch xylitol and stir well.

Remove from the heat.  Add vanilla, coconut extract, and clear stevia to the water mix.

In a bowl, mix shredded coconut and dry powdered milk.

Sprinkle the gelatin over ¼ cup water and mix well.  Then, add it to the pan with the warm water, butter mix.  Pour the liquid over the dry mix and mix well.

Use a melon ball scoop or a measuring tablespoon to dip out the cookie dough,  form into balls.

Place them on a parchment paper lined cookie sheet or spray the cookie sheets.

You can freeze these on the cookie sheet and then, put them into a zip lock bag to bake later or you can just chill them slightly and then, bake them at 325 for 15 minutes until the bottoms are slightly brown. (I got in a hurry today and cooked them without chilling them..They are fine! Eating one right now!)IMG_6539

Macaroons are supposed to be soft, so do not overbake.

Variations:

Dip the cooled cookies into a chocolate sauce, carob sauce or fruit sauce.

Eat the batter raw with almonds. It is quite like almond coconut candy!

I get my unsweetened, shredded coconut from Tropical Traditions. It is really good stuff. I personally prefer to get organic, dry powdered milk. I have found it in goat’s milk, too.

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Buttermilk Biscuits – Gluten Free


 

Directions

Preheat oven to 450°F. Combine dry ingredients. Cut butter into flour mixture until it resembles small peas. Stir in buttermilk to form soft dough. Place mixture on top of wax paper and press to 1 inch thickeness.  Cut with a 2 inch biscuit cutter and place on a greased baking sheet.  Bake for 10-12 minutes.  Makes 9 biscuits.

I actually dusted a cutting board with some brown rice flour and shaped the dough and cut it out.  They did not brown well.  I will smear butter on the tops of them the next time.

 

I adapted this recipe from this link at Bob Red Mill.  http://www.bobsredmill.com/recipes.php?recipe=1143

 

 

 

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Chocolate Coconut Candy

Chocolate Coconut Candy

1 Cup birch xylitol

4 Tablespoons cocoa

1 stick butter

1/2 Cup milk, your choice

1 Cup Sunflower nut butter

1 Teaspoon Stevia – We tried Hazelnut flavor for our open house and it was really good.

1 Teaspoon Vanilla

4 Cups unsweetened Coconut Flakes

Combine birch xylitol, cocoa butter and milk in a large saucepan.  Bring to a boil and boil about 1 minute.  Remove from the burner and add: sun butter, vanilla and stevia.  Stir until well dissolved.  Add unsweetened coconut flakes and stir until well coated.  Drop by spoonfuls on wax paper on cookie sheets.  Let it cool until they set up.  They are also very good warm and gooey!

We did small balls, so they would fit in the mini cupcake paper cups.

This would be really good with an almond pressed into each one or you could stir in nuts or instead of coconut and have chocolate covered nuts or seeds.

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Broccoli Quiche!

Broccoli Quiche (no crust)

6 eggs, beat well

1 cup milk or milk substitute

1 teaspoon salt

dash of black pepper

2 Tablespoons Butter or Coconut Oil, melted

1/2 teaspoon minced onion, sauteed in the butter or oil

1.5 cups chopped broccoli*

2 cups shredded cheddar cheese, or swiss, or pepper jack, etc.

In a mixing bowl, beat the eggs and milk together, add the salt and pepper to the egg and milk mix.  Add the minced onion to the butter or oil and sautee’ for about 1 minute.

*If the broccoli is frozen, put it in a colander and rinse it to thaw quickly.  On a cutting board, chop it and then, put it back in the colander with a paper towel to squeeze the water out of it.

Add the broccoli to the butter and onion mix to cool it down and then, add it all to the egg/milk mix.

Add 1-2 cups grated cheese to the mix.  Pour into a greased 8X8  or 9X9 pan.  Bake 20-30 minutes at 350, until a knife or toothpick comes out clean from the middle.  I like it to be golden brown.

We did not put a crust into it, but there are a variety of almond meal or coconut flour crust you could add if you wanted a crust.  We just had it for lunch and it was wonderful without a crust.  My daughter thought sun dried tomatoes could be a good variation on this recipe.

We served this with romaine lettuce and tomato salad, with tomatoes and cucumbers.

If you wanted to use fresh onion, you would saute’ it in the butter until tender and you would need more like a 1/4 cup raw onion and enough butter to saute’ it.

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Fudge Frosting or Black Forest Frosting

I got this recipe from Amy Clark who is a kindred spirit in many ways, including the no sugar lifestyle.  She is converting recipes for her family and she is an awesome cook!  This is a dark and very fudgy frosting and if you do the cherries with it, it is a very special dish, indeed.  I have used this frosting by itself and eaten it with the cherries, too.  Both ways are very good.
Frosting
4 squares unsweetened chocolate
¼ tsp Real Salt
1 cup Birch Xylitol
1 tsp. vanilla
2½ sticks butter
4 egg yolks
6 Tbsp. milk (may need to add more to reach desired consistency)
Early in day, soften butter. Melt xylitol, and chocolate, then let cool. Beat all the ingredients together until very smooth, adding more milk if necessary to make a good spreading consistency. Use an icing spatula when icing the cake, dipping in a glass of hot water often to keep the icing from sticking to the spatula, as well as helping the icing to spread easily.
Filling ingredients
2 C. frozen cherries (thawed)
1/3 C Birch Xylitol
Heat cherries & xylitol in small sauce pan. Cook till reduced to about 1/3 of liquid. ( I used cherries I had picked & frozen myself, so store bought might not have as much liquid, and the sweetness may vary also. So Just sweeten to taste.)
Ice cooled bottom layer of cake, on top only. Then cover with ½ of the filling. Top with next layer & ice this layer also. Top with remaining filling.

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Chocolate Cake 2

Chocolate Cake 2

Gluten Free, Coconut Flour

Preheat oven to 350.

Cut wax paper to line the bottom of two round pans.

In a sauce pan,

1 cup butter, melted

1 cup cocoa powder, mixed into the melted butter

In a mixing bowl,

9 eggs and 3 egg whites (save the yolks for the frosting)

2 cups Birch Xylitol

Mix well and add:

½ cup milk or coconut milk

1 teaspoon salt

1 Tablespoon vanilla

Mix well and add:

1 cup sifted coconut flour

2 teaspoons baking powder

Mix well and then, add the butter and cocoa mix from the sauce pan and mix well again.

Honestly, to get it to mix well, I had to put the batter in the blender because for some reason it didn’t mix well and looked multi-colored.  One time, I left it multi-colored.  One time, I put it in the blender and I think the one that went through the blender looked better and had a smoother texture.  Both tasted good, though, so it may just be the visual affect! J

Bake at 350 for 35 minutes or until a toothpick in the center comes out clean.

Cool in the pans on a rack for 20 minutes and then, remove from pans and let it cool completely.

Top with frosting of your choice.  One of the frostings we do needs egg yolks.  If not doing that frosting, simply put 12 eggs in this cake, instead of reserving the yolks for the frosting.

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Ice Cream

Vanilla Ice Cream

1 quart whole milk, preferably raw

3/4 cup Birch Xylitol

2 Tablespoons Arrowroot Powder, optional

1 teaspoon Vanilla Creme Stevia

2 T. vanilla

5 eggs

1 quart Heavy Cream

I take 2 cups of the whole milk and put into the blender with the Xylitol, Stevia and Eggs.  Blend well until frothy.  Pour that mix into the ice cream maker container.  Then, I pour two cups of milk with the Arrowroot powder into the blender and use it to rinse out any leftover sweetener or flavor and pour that into the container.

Then, add cream and then milk or cream to the fill line.

The sweetening and vanilla are to taste.  You can reduce or increase to make it the way you like it to taste.  Adjust up or down all ingredients depending on the size of your freezer.  This is the basic recipe for one gallon of ice cream.

If you want chocolate, you blend 1/2 cup or more cocoa in with the milk and Xylitol.  I use Organic Dutch Cocoa that I get from Frontier.  It tastes soooo much better than the name brands we used to use from the grocery store.  You will love it!

My rule of thumb is half whole milk and half cream and the sweeteners above are based on 1 quart of each, plus the eggs.  So, if the milk or cream is increased significantly, up the rest too.  1 cup or so added is not significant.

Process according to the instructions for your freezer.

If you are dairy intolerant, you can use Goat Milk or Coconut milk.  I have friends that have done both of these and say it turned out well.  There is even a coconut cream from Tropical Traditions to add richness to it.

 

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