From Bob’s Red Mill. Ingredients 3/4 cup Gluten Free Oat Flour 3/4 cup Gluten Free Quick Rolled Oats 1 cup Nonfat Milk 1/2 tsp Sea Salt 2 Egg Whites 2 Tbsp Sugar 2 Egg Yolks beaten 2 tsp Baking Powder 1 Tbsp Vegetable Oil Instructions In a small saucepan heat milk till hot; stir in oats; let stand for 5 minutes. In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture. In a small bowl …
(From Edible Santa Fe), by Amy White. Ingredients Biscuits: 2 C. all purpose flour 1 T. baking powder 3/4 t. salt 6 T. cold unsalted butter cut into small pieces (or 1/3 C. shortening) 1 C. buttermilk (or milk with juice of half a lemon) Gravy: 1/4 lb. sausage 2 T. flour 2 C. milk 1/2 C. chopped green chile 1/4 C. grated cheddar Salt and pepper Instructions Preheat oven to 450F. Mix flour, baking powder, and salt in a …
2 liters milk 1 tsp. cardamom powder 1/4 cup rice(mahatma or basmati) 1 tbs. chopped almonds 1 1/4 cups sugar 1/2 can sweet condensed milk In a big pot boil the milk for 10 minutes. Wash the rice and add to the boiling milk and keep stirring at short intervals. Boil for 40-45 minutes until the rice becomes soft and milk thickens. Later add the sweet condensed milk and sugar. Let the milk simmer on medium heat for 20-25 minutes. …
Makes 3 cups: 6 Tbsp raw tahini 1/2 cup water or more to taste 1/3 cup low sodium soy sauce 3/4 cup minced scallions 6 Tbsp sesame oil 3-4 Tbsp honey 3 Tbsp fresh grated ginger 3 garlic cloves, pressed 3/4 tsp Chinese 5-spice a pinch of cayenne pepper 1/2 tsp ground cumin 1/2 cup canola oil Put all ingredients in a blender and blend until absolutely smooth. Chill, shake and serve. Will keep 3 weeks refrigerated From Volcano Garden …
From culinate.com, modified by me. Moroccan Red Lentil Soup From the book Art of the Slow Cooker by Andrew Schloss Serves 6 to 8 Forget your “same old, same old†lentil soup and take a deep breath. Can you smell the cumin, the coriander, the whiff of cinnamon? Open your eyes and take in the burnt-orange glow of turmeric burnished with tomatoes and sweet paprika. Lentil soups may come and go, but this concoction will stick in your memory, not …
1.25 cups brown rice syrup 3/4 cup almond butter 2 T coconut oil 2 t vanilla 1/2 t almond extract 6 cups crispy rice cereal Line baking pan with parchment paper, extending up the long sides. Heat brown rice syrup until it bubbles; remove from heat and add almond butter, coconut oil, and extracts. Stir until glossy and elastic. Put rice cereal in a (big-enough) mixing bowl; add syrup and mix well. Pour into prepared baking pan, even out, cover …
1 clove garlic juice of 1 lemon 1/2 cup unchopped cilantro 1 cup unchopped parsley 4 T Braggs Liquid Aminos (or less tamari, if you don’t have Braggs) 1/2 t umeboshi plum vinegar (or other vinegar, if that’s what you have) 1/2 c olive oil Blend all together, chill. Excellent for many uses, not just salad.
3 c shredded coconut 1.5 c cacao powder 1/3 c melted coconut oil 1 c agave nectar 1 T vanilla 1 t fine sea salt 1 T maca powder, optional Mix everything together. Form balls (~1 oz); dehydrate @ 115 for 24 hours or bake, low, for 2-3. Let sit out until crisp before bagging/eating.
From The Naptime Chef. This recipe was given to me by my mother-in-law who got it from her friend, Rhoda Janis, almost 30 years ago. As you all know, I love a good hand-me-down recipe, and this one has really stood the test of time. I think this hot fudge sauce is better than any other I have ever tasted because it is the perfect ratio of chocolate, butter, cream and sugars. Then, to really push the flavor over the …
From Just The Right Size. This amazing compound butter is fantastic on fish, grilled vegetables, garlic bread, and heck even as a base for non-sauced pizzas. And that’s only the tip of the iceberg….stir it in to mashed potatoes, soups, sauces, rice, put a dollop on a searing, grilled steak, smear it on grilled corn, mix it with spinach and use it as a filling for chicken breasts or thighs, OH MY! Heck, I’ve even just spread it on warm …