Brownies

Ingredients:
3/4 coco powder
3/4 cup organic coconut oil
1 cup agava
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon bourbon vanilla*

Optional:

1/2 cup chopped pecans or walnuts, if desired
Dark chocolate chips for the top, if desired

Instructions:

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)


In a mixing bowl whisk together the brown sugar, almond meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.

Stud the top with some dark chocolate chips and press in slightly.

Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.


Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.


Chill for an hour before cutting.

White Bread / Rolls / Focaccia / Pizza Crust

1 tbsp yeast
1 tsp sugar or honey
3/4 cup wrist temperature water

1 cup brown rice flour
1/2 cup tapioca starch
2 tsp xanthan gum
1/2 tsp salt

1 tsp cinder vinegar
2 tbsp olive oil
2 eggs

2-3 tbsp sweet rice flour

1. Proof yeast: In a small bowl place honey and wrist temperature water. Stir and sprinkle the yeast on top. Stir and let sit for about 10 minutes until a nice foam has developed on top.
2. Sift next 4 ingredience well.
3. In mixer combine vinegar, oil and eggs. Beat on medium speed for 3-4 minutes or until batter is lighter in colour and smooth.
4. Grease and lightly flour (sweet rice) your baking pan.

Rolls: Drop dough in large tablespoons into greased /floured muffin tins.

Focaccia: 9 * 13 pan

Curried Quinoa

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder
1 tablespoon chile powder
salt and pepper to taste

Added a can a chickpeas. Yummy!

Directions

Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Chocolate Nutella Milk

1/2 cup roasted hazelnuts (or raw) (Other nuts will work too.)
2 tsp cocoa powder (or cacao powder)
1/16 tsp salt
1/4 plus 1/8 tsp pure vanilla extract
1 cup water or milk of choice (or more if a thinner drink is desired. This also gets much thicker as it sits in the fridge.)
sweetener to taste (such as stevia, sugar, maple syrup, or even a banana!)
Optional: roast hazelnuts 6-8 minutes at 400F. In a bowl, soak the nuts in water for at least 8 hours (or overnight), then drain. I didn’t bother to skin, but you can if desired. Combine all ingredients in a high-powered blender (like a Vita-Mix), and blend thoroughly until super-smooth. If you have cheesecloth, I highly recommend pouring the milk through a sieve lined with cheesecloth. But if you don’t mind a gritty-textured drink, you can skip this step. Before serving, it’s best to fridge until chilled, as it will be hot from blending.

Dairy Sugar Free Chocolate Pudding

I ate it all before I remembered to take a pic. Oops ...

1 cup almond milk
1 cup full fat coconut milk
1/3 cup agava
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt

Combine all ingredience in sauce pan.
Bring to a boil, reduce heat and stir until thick.
Pour into cups.
Refrigerate 4 hours.
Enjoy.

Gluten Free Bread

This is sooooo yummy

Makes one loaf

1 1/2 cups sorghum flour
1 cup tapioca starch
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 2 1/4 teaspoons yeast
1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon lemon juice
2 organic free-range eggs.

Crock Pot Beans

Molasses baked beans were once a common Saturday night meal in many Maritime homes. Economical, healthy and delicious, baked beans are perfect as a comfort food after a day of fresh winter air, or as a source of energy before a skiing or skating excursion. Beans are also an excellent source of protein. And if you really want a traditional maritime meal, serve your baked beans accompanied by piping hot home-baked biscuits... dripping with more molasses!

Equipment
Large pot - Slow cooker - Bowl

Ingredients
1 lb
dry white pea or navy beans
454 g
1
large onion, chopped
1
1 can (5.5 oz)
tomato paste
1 can (156 mL)
3/4 cup
ketchup
175 mL
3/4 cup
molasses
175 mL
2
garlic cloves, minced
2
1/4 cup
brown sugar, packed
60 mL
2 tsp
dry mustard
10 mL
1/2 tsp
salt
2 mL
1/2 tsp
black pepper
2 mL
* do not add extra molasses: it will make the beans hard instead of tender

Instructions
Rinse beans and soak overnight in water. Drain.

Place beans in a large pot, cover with water and bring to a boil. Simmer for 10 minutes. Drain and rinse beans.

Transfer the beans to a slow cooker and add enough water to completely cover them (about 6 cups). Set the temperature to LOW and cook, covered for 10 to 12 hours (or until skins split and beans are tender). Drain, reserving 2 cups of cooking liquid.

In a separate bowl, combine onion, tomato paste, ketchup, molasses, garlic, sugar, dry mustard, salt and pepper. Stir in reserved liquid and mix well.Pour over beans in slow cooker and stir. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.

Serves 4-6.

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Gluten Free English Muffins

Butter 16 english muffin rings and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings.

Combine dry ingredients:

2 cup sorghum flour
2 cup tapioca starch
1 cup millet flour
4 teaspoons xanthan gum
2 1/2 tsp salt

Proof your yeast.

3 cup water (110 to 115 degrees f)
1 tsp honey
5 tsp dry active yeast

Mix the warm water and honey. Add the yeast and stir. Set aside until the yeast begins to get poofy.

Add the proofed yeast and liquid into the dry ingredients.

Add:

8 tablespoons light olive oil
4 tablespoons honey
4 eggs

Mix thoroughly, spoon into tins and allow the dough to rest for a few minutes. Should double in height ... About 15 minutes.

Bake at 350 for 20-25 minutes