- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- dash ginger, if desired
- 1 cup almond milk
- 1 Egg
- dash sea salt
- 1/4 to 1/2 cup xylitol or coconut sugar
- 3 to 4 oz good baking chocolate (I used unsweetened 100% cacao Ghirardelli)
- 2 T Butter (organic, preferably)
Heat oven to 400 degrees.
Melt chocolate and butter over hot water.
In bowl, mix buckwheat flour, baking powder, sweetener and spices. Add almond milk, egg, and salt and mix well. Mix in chocolate mixture and stir well. Divide into 12 cupcake paper liners or a sprayed loaf pan. Cook cupcakes for about 10 minutes or loaf pan for 20 minutes at 400 degrees.
Note: spices are optional
Also, for additional yumminess, cook muffins 5 minutes and then put a chunk of chocolate in center and continue to bake.
If you can’t get fresh blueberries, frozen ones will work. If you don’t have blueberries, strawberries, raspberries or blackberries may be used
- 2 cups blueberries (I used frozen and slightly thawed in micro)
- 1/2 cup lemon juice
- 4 tablespoons xylitol or coconut crystals (I used xylitol)
- 3 tablespoons arrowroot powder
- 1/4 teaspoon himalayan salt
- 1-1/2 cups almond flour
- 1/4 cup softened organic real butter
- 1 teaspoon cinnamon
- Almond slices, to taste (I chopped up about 1/2 cup
- Small amount of coconut nectar
Preheat oven to 350.
Add all filling ingredients to mixing bowl and stir until combined.
Place filling in baking dish and spread evenly.
In separate bowl, combine almond flour, butter, cinnamon and almond slices. Mix until crumbly.
Sprinkle topping over filling.
Drizzle just a little coconut nectar or honey on top.
Bake for 20-25 minutes or more until filling starts to bubble and is thickened a little. If the topping is getting too brown, cover with aluminum foil.
Let cool for 10 minutes and serve warm.
Organic Ingredients if possible (suggest Muir Glen tomato products)
- 2 large zucchini
- 1 tablespoon salt
- 1 pound organic ground beef or buffalo
- 1-1/2 teaspoons ground black pepper
- 1 small green bell pepper, diced
- 1 onion, diced
- 1 cup tomato paste
- 1 (16 ounce) can tomato sauce
- 1/4 cup red wine
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- hot water as needed
- 1 free-range egg
- 1 (15 ounce) container ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 (16 ounce) package frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms, sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Preheat oven to 325 degrees. Oil a deep 9×13 inch baking pan with coconut oil.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground meat and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for at least 5 minutes before serving.
- ½ cup blanched almond flour
- ½ cup macadamia nuts
- 1 tablespoon coconut flour
- ¼ cup pumpkin seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
- 2 tablespoons hemp seeds
- 1 tablespoon golden flax seed
- ½ teaspoon celtic sea salt
- 1 tablespoon palm shortening or coconut oil
- ¼ cup water
Pulse almond flour, macadamias and coconut flour in a food processor until well ground.
Pulse in seeds, flax meal and salt until almost fully ground (leave a little texture for crunch)
Pulse in shortening, then water; dough will form a ball in food processor
Roll out dough between 2 pieces of parchment paper to ¼ inch (or less) thick
Cut into 2-inch squares with a flat and wide pastry cutter. Scoop up each square with the pastry cutter, turn over onto a cookie sheet.
Bake at 300° for 20 to 25 minutes or longer, until brown around the edges and crispy.
Makes about 25 crackers
I’ve made this cake before and it’s awesome. Would be a good Holiday cake. This recipe takes a long time to make, but it’s worth it.
Have all ingredients about 70 degrees. Preheat oven to 325 degrees.
Beat until light:
- 6 egg yolks (keep whites) from free-range chickens
- Add 3/4 cup ***xylitol gradually and beat until well blended.
Grind nuts in food processor:
- 3/4 cup finely chopped organic raw walnut meats
- 1/2 cup finely chopped organic raw pecans
Add rest of ingredients:
- 1 tablespoon organic coconut flour
- 1 tablespoon organic almond meal (or almond flour)
- 2 tablespoons water, or coffee
- 1/4 cup grated unsweetened organic chocolate
- 1/2 teaspoon double acting baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves (or a dash)
- 1/8 teaspoon nutmeg (or a dash)
Whip until stiff, but not dry:
Fold lightly into cake batter. Bake in ungreased 9-inch round removable-rim pan (spring form) about 1 hour. Let cool for about 10 minutes. (It helps to place greased parchment paper in bottom of pan to assist in removing cake. Spread warm cake with Chocolate Butter Icing below:
Chocolate Butter Icing: (makes about 1-1/2 cups)
- 1/2 cup ***xylitol (pulverize in blender until it looks like powdered sugar)
- 4 oz. organic unsweetened chocolate (try to use 70% or more cacao)
- 4 oz. organic butter
- 1/4 cup cream OR coffee
- 1/8th teaspoon sea salt
- 1 teaspoon vanilla
Melt chocolate over very low heat. Add butter and stir until melted.
Remove from heat and add the cream OR coffee and salt. Gradually sift in the powered ***xylitol along with vanilla extract.
Ice the warm torte with a spatula dipped frequently in hot water for a glossy finish.
NOTES: You can get xylitol, organic chocolate, almond meal and coconut flour at any Health Food Store.
***Also, when using xylitol, please be aware that it is poisonous to dogs. Do not feed to animals. If you don’t want to use xylitol, coconut sugar is a good substitute.
- 1 lb ground turkey
- 1 lb ground beef
- 2 eggs
- 1/4 cup almond meal/flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1-2 cloves garlic, finely minced
- 1 small onion, grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup marinara pasta sauce
- 1/2 cup shredded Italian cheese blend
- minced parsley for garnish
Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
In a large bowl, combine the ground turkey and beef, eggs, almond meal, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
Place filled loaf pan on a baking sheet and bake in the preheated oven for about 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
- 1 small spaghetti squash
- 1/2 cup water
- 1 pound grass fed beef or buffalo
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 clove garlic, minced
- baby portabella mushrooms (optional)
- 1 can (14.5 ounces) diced tomatoes with liquid ( I use Muir Glen roasted canned tomatoes)
- 1/2 teaspoon fresh leaf oregano, chopped (may use dried)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 cups shredded Cheddar cheese (or combination of cheeses)
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the squash is tender and easily pierced with a fork. (You can also cook the squash in the crock pot for 8-10 hours). When cool enough to handle, scoop out squash, separating strands with a fork. Set aside.
In a large skillet, brown the beef and pour off grease; add onion, red and green peppers and garlic and cook just until vegetables are tender. Add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer, or until cheese is melted.
- Butter (for ramekins)
- Coarse sea salt
- 1 package (10-oz.) frozen broccoli florets, or fresh
- 6 large eggs
- 1/2 cup half-and-half
- Ground pepper
- 1/8 teaspoon ground nutmeg
- 3/4 cup shredded cheese (3 oz)
Preheat oven to 350 degrees. Butter four 8-oz. ramekins; set aside.
Bring a medium pot of salted water to a boil. Add broccoli and cook 1 minute. Drain well in collander and blot dry with paper towels. Transfer to cutting board. Chop coarsely. Divide broccoli and cheese evenly between ramekins.
In large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
Place ramekins on a rimmed baking sheet. Ladle egg mixture into ramekins, dividing evenly. Bake until golden brown, 35-40 minutes. Serve with a mixed green salad.