Saturday Re-runs: Five most RE-requested recipes – all grain, refined sugar and dairy free Egg Muffins, Faux Cinnamon Toast Crunch Cereal, Haystacks, Sweet Potato Brownies, Instant Strawberry Ice Cream Egg Muffins 12 eggs whisked well Add ¼ cup almond milk to add volume and fluffiness Chopped Veggie or meat stuffers of your choice: 1 cup of chopped spinach or kale 1 cup chopped peppers, green onion, other favorites if desired – one cup total 1 cup Protein of your choice – cooked (Chorizo) sausage, cooked bacon, cooked ham, leftover proteins sea salt and black pepper to taste Preheat oven to 350 and grease two muffin pans with LOTS of coconut oil, olive oil pam spray, or ghee. Whisk all your eggs in a big bowl. Chop ingredients by hand or in a food processor throw in the veggies and meat stuffers and process until finely chopped but NOT smooth (yuck…). Add this mixture to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 muffins). Bake for 20-25 minutes or until the eggs are set in the middle. These are great to take on the go, keep in the fridge for four days and also freeze well. Great cold or reheated. You can use paper liners in your muffin tins – lightly spray the liners if you like. Or if not using liners be sure to heavily spray your tins. Faux Cinnamon Toast Crunch Cereal – grain free Makes six 1/2 cup servings 1/2 cup milled flax seed 1/2 cup hulled hemp seeds 2 Tbl ground cinnamon 1/2 cup apple juice 1 Tbl coconut oil Combine the dry ingredients in a Magic Bullet, blender or food processor. Add the apple juice and coconut oil and process until fully combined and mostly smooth. Spread the batter out on a parchment lined cookie sheet until nice and thin – about 1/16 of an inch thick. Bake in a preheated 300 degree (F) oven for 15 minutes. Lower the heat to 250 degrees (F) and bake for another 10 minutes. Remove from the oven and using a pizza cutter or knife, cut into squares about the size of the keys on your computer keyboard. Turn off the oven and put the cereal back inside for about an hour, or until it’s crisp and breaks easily. If it’s still soft, keep in the oven until completely dried out and crisp. Serve with unsweetened almond or coconut milk! Haystacks – Caveman style 1 cup coconut flakes 1 cup chocolate chips (Enjoy Life) 1 cup chopped pecans *can use other nuts of your choice or combined nuts of choice (NO PEANUTS) 1/2 cup almond butter ⅓ cup honey ⅓ cup olive oil 1 tbsp cinnamon Heat the chocolate chips, almond butter, oil and honey in medium saucepan over medium heat. Stir until melted and well combined. Remove from heat, stir in coconut, pecans and cinnamon. Stir well until chocolate has coated all ingredients. Drop by teaspoon onto waxed paper, cool in refrigerate about 30 minutes, and ENJOY! Sweet Potato Brownies 1 large sweet potato, peeled and grated (or 1 large sweet potato baked and peeled) Orange type 2 large eggs – for a more “cake” like treat, add one extra egg (3 in total) 1 tablespoon pure vanilla extract 1/2 cup honey, raw organic (melted so it’s liquid) 1/2 cup melted coconut oil (melted so it’s liquid) 1 tablespoon baking powder 1/2 tablespoon baking soda 1 cup unsweetened cocoa powder 2 tablespoons coconut flour Icing – optional, as they are splendid without 1 cup dark chocolate chips (Enjoy Life) 1/3 cup coconut oil 1 tablespoon vanilla extract Instructions Preheat oven to 365 degrees F. Combine the sweet potato, eggs, vanilla, honey, and oil in a large bowl. In a smaller bowl, combine the baking powder, baking soda, cocoa powder and coconut flour and stir. Stir this into the wet mixture until well combined. Line an 13x9 cake pan with parchment paper. Spread the batter in the pan, and bake for 25-30 minutes. Brownies are done when a toothpick inserted in the center comes out clean. Be careful not to over bake! Allow the brownies to cool before removing from the pan. To make the icing, combine the chocolate chips and coconut oil in a pan on the stove. Heat over low heat until melted and stir in the vanilla. Allow to cool completely (you can put it in the fridge for 15 minutes or so to speed up the process), and then whip with a hand mixer until fluffy. Spread over cooled brownies before slicing. Top with fresh berries for a nice touch! For a quick method – you can microwave the chocolate and coconut oil (just stir every 20 seconds so it doesn’t burn). I top the brownies with the icing and then refrigerate until ready to eat. Be sure to keep them refrigerated. For a fancy variation : Top with coconut whipped cream 1 can full fat organic coconut milk (canned only) – prepared this way: Refrigerate can for 6 hours or overnight. Open upside down, pour out the “milk” and use it in another recipe or a smoothie. Spoon the thick cream into a bowl, add 1 tsp maple syrup and whip into whipped cream consistency. Top the brownie. For a fudgy syrup: 4 tbsp cocoa powder with 1 tbsp maple syrup, stir well until blended. Drizzle over the whipped cream topped brownie and add some sliced strawberries or fresh fruit of choice. Instant Strawberry Ice Cream lb unsweetened FROZEN strawberries 14 fl oz coconut milk – must be canned – full fat! 1 tsp liquid honey ½ tbsp lemon juice Put everything in your food processor and run it until strawberries are ground up. (Note: This may require prying a strawberry off the blade a few times.) Keep in mind that if you have some left over, you can store it in a snap-top container in the freezer, but because of the lack of sugar, it will freeze rock-hard—so take it out of the freezer a good half hour before you want to eat it and let it soften a bit.
Posted on: Sat, 19 Jul 2014 19:00:00 +0000
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