Doughnuts in muffin form.
What else is there to say?
"Buttermilk" Muffins
ingredients
3 cups almond flour
1/2 cup oat flour
2/3 cup sugar
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1/2 cup heavy cream
1/4 cup lemon juice
method
Separate the eggs, and beat the whites until stiff peaks form. Add the remaining ingredients, including the yolks. Fold gently, but mix well.
Bake at 350° for 20 minutes or until done. Makes about 1 1/2 dozen muffins.
There are approximately 3 grams of starch per muffin.
Friday, September 30, 2011
Tuesday, September 20, 2011
Perfectly Awesome Pizza
We have tried lots of different pizza crusts over the last two years. Lots and lots and lots. About six months ago I came up with this variation, and it has been the favorite ever since. In fact, I've been told that it "tastes just like normal pizza". It is pretty good.
Don't be intimidate by the time requirement, it is totally worth it. Besides, most of the time this pizza just wants to be hanging out getting happy. I like to do the first step after lunch, then forget about it until dinner time.
Pizza
Ingredients
2 cups milk, warmed
1 1/2 teaspoon yeast
1 teaspoon sugar
1/2 cup Bob's Red Mill Pizza Flour (or flour blend of your choice)
1 1/2 teaspoon Italian seasoning
1 teaspoon salt
2 cups almond flour
2 tablespoons extra virgin olive oil
Method
Combine the first four ingredients in a medium bowl. Place in a warm place for 2-3 hours. I like to preheat the oven to "warm", then turn it off. The oven will stay warm enough for the yeast to get happy, but won't be too warm that it will dry out or get weird.
Add the remaining ingredients, and spread the batter onto a parchment lined pan (parchment is a must here). To keep the starch content low, use a 11x13 jelly roll pan for a thin crust pizza- you could make it thicker if the starch content isn't a concern.
Bake on the top rack of the oven for 20-30 minutes, depending on your planned topping choices. The wetter and heavier your planned toppings, the more well-done you want the crust to be. Add your toppings, and bake another 20 minutes or until the pizza is done. Enjoy!
The starch content will be 6 grams per slice, based on 12 slices per pizza (using a jelly roll pan or other large pan) and Bob's Pizza flour. Using a different pan size or flour substitution will change the starch amount.
Don't be intimidate by the time requirement, it is totally worth it. Besides, most of the time this pizza just wants to be hanging out getting happy. I like to do the first step after lunch, then forget about it until dinner time.
Pizza
Ingredients
2 cups milk, warmed
1 1/2 teaspoon yeast
1 teaspoon sugar
1/2 cup Bob's Red Mill Pizza Flour (or flour blend of your choice)
1 1/2 teaspoon Italian seasoning
1 teaspoon salt
2 cups almond flour
2 tablespoons extra virgin olive oil
Method
Combine the first four ingredients in a medium bowl. Place in a warm place for 2-3 hours. I like to preheat the oven to "warm", then turn it off. The oven will stay warm enough for the yeast to get happy, but won't be too warm that it will dry out or get weird.
Add the remaining ingredients, and spread the batter onto a parchment lined pan (parchment is a must here). To keep the starch content low, use a 11x13 jelly roll pan for a thin crust pizza- you could make it thicker if the starch content isn't a concern.
Bake on the top rack of the oven for 20-30 minutes, depending on your planned topping choices. The wetter and heavier your planned toppings, the more well-done you want the crust to be. Add your toppings, and bake another 20 minutes or until the pizza is done. Enjoy!
The starch content will be 6 grams per slice, based on 12 slices per pizza (using a jelly roll pan or other large pan) and Bob's Pizza flour. Using a different pan size or flour substitution will change the starch amount.
Saturday, September 10, 2011
German Chocolate Cupcakes
It's my one-year blog anniversary! What better way to celebrate than with cupcakes??
Chocolate Cupcakes
Ingredients
4 c almond flour
1 c ground flax seed
4 eggs
1 stick butter, melted and cooled
1 t baking powder
1 t baking soda
1/2 t salt
1 1/4 c sugar
1/2 dutch cocoa
2 t instant coffee granules
1 c milk
2 t vanilla
Method
Separate eggs, beat whites until soft peaks form. Gently fold in remaining ingredients. Place into muffin cups, and bake at 300° for 25-30 minutes or until done.
Frosting
Ingredients
1 1/2 c evaporated milk
1 1/2 c sugar
3/4 butter
6 egg yolks
1 c coconut (to taste- I always add lots extra)
1 c pecans (to taste)
1 1/2 t vanilla
Method
Cook first 4 ingredients until very thick. Stir in coconut, pecans and vanilla. Cool before frosting cupcakes.
Chocolate Cupcakes
Ingredients
4 c almond flour
1 c ground flax seed
4 eggs
1 stick butter, melted and cooled
1 t baking powder
1 t baking soda
1/2 t salt
1 1/4 c sugar
1/2 dutch cocoa
2 t instant coffee granules
1 c milk
2 t vanilla
Method
Separate eggs, beat whites until soft peaks form. Gently fold in remaining ingredients. Place into muffin cups, and bake at 300° for 25-30 minutes or until done.
Frosting
Ingredients
1 1/2 c evaporated milk
1 1/2 c sugar
3/4 butter
6 egg yolks
1 c coconut (to taste- I always add lots extra)
1 c pecans (to taste)
1 1/2 t vanilla
Method
Cook first 4 ingredients until very thick. Stir in coconut, pecans and vanilla. Cool before frosting cupcakes.
Thursday, September 1, 2011
Macaroons (review and recipe)
I discovered this unassuming little book last fall, and I was so intrigued that I pre-ordered it immediately. It doesn't claim to be either gluten free or starch free... and with the exception of a small amount of powdered sugar, it's both! I recently made some and they were light and rich and minty and chocolatey- amazing!
Mint Chocolate French Macaroons
1 batch french macaroons (there is a similar recipe here but I highly recommend the book, because the instructions are clear and there is a great tutorial, with two different macaroon recipes), made with unblanched almond meal (ie ground almonds) and tinted with teal gel food coloring.
Whipped Mint Chocolate Ganache Filling
7 ounces dark chocolate, coarsely chopped
1 1/2 cup heavy cream
1 tablespoon honey or agave
2 tablespoons unsalted butter
1 teaspoon mint extract
1 cup dark chocolate mint chips (or whirl some Andes candies in a food processor until they coarsely chopped)
Stir together the first four ingredients and add to a saucepan. Gently melt the chocolate over low heat. Remove from heat and whisk in the butter. Pour into a bowl and cool to room temperature about 30 minutes.
Place the ganache in the bowl of a stand mixer, and whip about 5 minutes or until fluffy. Stir in the chips.
Place filling into a pastry bag and pipe onto macaroons bottoms, place another macaroon on top. Refrigerate cookies at least an hour to let flavors meld, serve at room temperature.
I originally made these with a mint chocolate buttercream because I was impatient- definitely take the time to make the ganache. It's totally worth it!!!
Mint Chocolate French Macaroons
1 batch french macaroons (there is a similar recipe here but I highly recommend the book, because the instructions are clear and there is a great tutorial, with two different macaroon recipes), made with unblanched almond meal (ie ground almonds) and tinted with teal gel food coloring.
Whipped Mint Chocolate Ganache Filling
7 ounces dark chocolate, coarsely chopped
1 1/2 cup heavy cream
1 tablespoon honey or agave
2 tablespoons unsalted butter
1 teaspoon mint extract
1 cup dark chocolate mint chips (or whirl some Andes candies in a food processor until they coarsely chopped)
Stir together the first four ingredients and add to a saucepan. Gently melt the chocolate over low heat. Remove from heat and whisk in the butter. Pour into a bowl and cool to room temperature about 30 minutes.
Place the ganache in the bowl of a stand mixer, and whip about 5 minutes or until fluffy. Stir in the chips.
Place filling into a pastry bag and pipe onto macaroons bottoms, place another macaroon on top. Refrigerate cookies at least an hour to let flavors meld, serve at room temperature.
I originally made these with a mint chocolate buttercream because I was impatient- definitely take the time to make the ganache. It's totally worth it!!!
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