So I woke up this morning needing something sweet but not too sweet and since I said no rice products for awhile, I knew it would be with Almond Flour and something else. Hmmmmm, I sat and stared at the Almond flour for awhile. Got up, opened the fridge and stared at it for awhile, blankly. It was after all 6:30 in the morning. Went back and stared at the Almond flour.
Uh. Coffee would be good to start.
After a cup or three, the brain kicked in and I thought muffin's. Here is the kicker though, I don't like muffins. That is not precisely true. I don't like the bottom half of the muffin. I like the muffin top (insert all jokes here!). Luckily, years and years ago, I actually found a muffin top pan. It is the greatest thing for making muffin tops. Mine slants in on the inside, not the straight sides, which makes it look like a muffin top peeled off. I don't know why this makes me happy, but it does.
So, I still needed to come up with a recipe. Hmmmm, no rice so lets use Tapioca flour and Buckwheat flour. I think that Buckwheat is completely underused. I make a great Dutch oven bread out of Buckwheat flour that I will have to post. Anyway, please find the recipe below. I have made it both with the egg and without. If you do without the egg, reduce the Tapioca Flour to 1/4 cup. These were light and moist and I made happy noises as I ate them.
Preheat the oven to 375 F
Grease pan (I used coconut oil)
107 g (about 1 cup) Almond Flour
70 g (about 1/2 cup) Tapioca Flour (if making with no egg, use 35 g or about 1/4 cup)
40 g (about 1/4 cup) Buckwheat Flour
1/4 tsp salt
1/2 tsp Baking Soda
50 g (about 1/4 cup) Sugar
32 g (about 1/4 cup lightly packed) Brown Sugar
1/4 tsp Vanilla
1/4 cup Milk
1/2 Stick room temp butter
1 egg (or not, reduce the Tapioca Flour--you may have to add a little more milk)
1/4-1/2 cup fresh Blueberries
Add all dry ingredients and whisk to mix (mix well)
Add egg and milk and mix
Add Butter and vanilla and mix
In my muffin top pan, this made 7 large muffin tops. If you are making regular muffins, go ahead and gently fold in the blueberries and then fill the muffin cups about 2/3 full. If using a muffin top pan, fill about 2/3 full and then top with the Blueberries.
Bake 8-10 minutes.
These are made with no eggs. I used coconut oil to grease the pan. Without egg they do not rise as much but were just yummy
This is made with the egg.
Both of these are also with no egg. The crumb was moist and...AND was just as good the next day.
This big bad boy was with the egg. These were Mom's favorites. I smeared butter on them and had another cup of coffee.
Hope you make, eat and comment!
Enjoy life, it's the one you have!
That's right, I said it, Spam. That wonderful mystery meat that everyone likes to hate on. Not me. I love Spam. I've loved it since I was a kid and we would have it on all our camping trips. Fried up, tossed with eggs, rolled in a burrito, there is no end to what you can do with Spam. Another tip, it's Gluten Free. Uh huh that's right, gluten free. Deal.
I was starving this morning and wanted something different. I've been eating WAY too much rice based stuff and my ass is showing it. Well not just my ass but my thighs, hips, arms, face, back etc.... So not to belabor the point, it's time to cut down on the rice and rice products (my heart is sobbing right now). I'm also doing a self 30 day challenge. That will be a separate post. Look for it.
So today I scrummaged through my fridge for something new. I came up with eggs (not new but lets poach them), cabbage, green onions, sweet potato, mushrooms, and cilantro. Hmmmmm, what to make of this.
Well here goes.
I grated (yes grated) about 1/2 cup of sweet potato or you could use yam
2 stalks green onion, diced
about 1/4 cup mushrooms of your choice, I used enoki
3/4 cup rough cut cabbage, I used green because I had some left over from Saint Patricks day
two slabs of the Spam about 1/4" thick or thicker depending on your taste, diced
pot or pan with 2" of water to boil
Ghee or your choice of oil to stir fry in
First toss in your ghee and let it melt and get hot.
Place a shallow pot of water to boil with no more than 2 inches of water. Keep an eye on it. When it boils, turn it down to a simmer
I threw the sweet potato in first and let it cook on medium for about 4 minutes. I then moved it to the side and tossed in the Spam and let it begin to brown on one side. Watch your sweet potatoes as they are still cooking. Look for them to begin to brown also and flip them. Flip the Spam when it begins to brown. When you have flipped the spam so the browned side is up, toss in the cabbage, onions and mushrooms. The Cilantro can go in either the last few minutes or when you are plating. I like it either way.
At this point you will want to poach your egg. The water should be at a simmer. Crack your egg into a separate bowl and gentle pour (get as close to the water as physically possible) your egg into the simmering water. Let it cook 3-4 minutes. Use a slotted spoon to remove the egg from the water. Blot the back of the spoon on a dish towel to remove excess water. Plate your stir fry and lay the egg on top. Voila.
Eat and enjoy!
Live, love life.
It's the one you have.
Alright, I know, everyone makes chicken salad. So why is mine different, why are you reading this, why oh why. Well, it is gluten free and made with mayo, but a very special mayo that I found just recently at Costco. I blogged about it and now I'm posting what I made that day. I'm once again trying to lose some pounds, yea right. So, after today I'm again cutting down on the rice and rice products, potatoes and potato products and such. So no "breads" or "cakes" or "pies" for a while. Well, after today that is since yesterday I made those yummy Mini mochi cherry pies. Oh my.
I like chicken salad because it's a kitchen sink kind of meal. You can add anything as long as you have mayo to bring it all together. I like adding apples, grapes, onions (red, green, yellow, doesn't matter), celery, olives, radishes, avo slices, cherries etc. See what I mean. You just have to pair the right ingredients to make the savory and sweet. Without mayo though it is just chicken with stuff thrown at it. When I found the Just Mayo, it was like reaching nirvana!! I was so happy that I might have made nummy sounds in the aisle.
Today I added Apple, celery and green onion. Next time will be the Made in Nature Black Mission dried figs (I got a giant bag of them at Costco and keep them in the refrigerator), green onion and celery. Or maybe the time after that it will be olives, red onion and pear. See what I mean, you could even through in some Fritos Corn Chips (they are Gluten free after all!)
I had half of one of those pre-cooked chickens left over and I tore all the meat off. I then took about some baggies and placed about 3/4 cup in each, dated them and froze for next time. I reserved 3/4 cup for today.Recipe:
- 3/4 cup cooked Chicken, cut up into bite size pieces
- 1 Stalk Celery
- 1/2 an Apple
- 1 stalk green onion
- 1 TBSP Just Mayo made by Hampton Creek
- Lettuce leafs
- Salt and pepper to taste]
- Lemon pepper to taste
Chop, mix, and plate.
I also like to squirt some fresh lemon on mine right before I devour it.
Hope you like it.
Thats right, I said mochi pies. The idea came to me when I was making, well really failing to make, mochi donuts from Lady and pups (http://ladyandpups.com/2014/06/13/mochi-donuts/
). I still don't know what I'm doing wrong. I have an idea and will need to try it out but in the meantime I had this dough and I thought, what the hell. You'll see, it rolls out really well and is supper to easy to work with.
Adapted from Lady and pups, go to the link above and you will see her dough, mine NEVER comes out this way. I think it has to do with the milk/cream. I will keep trying though because her donuts look amazing!Ingredients:Heat oven to 350 degrees F
- 1 3/4 cup (225 grams) of sticky rice flour
- 1/4 cup (120 grams) of whole milk
- 1/4 cup heavy cream
- 2 1/2 tbsp (35 grams) of unsalted butter, melted
- 1/4 cup (50 grams) of granulated sugar
- 1 large egg
- 1 tsp of baking powder
- Pie filling of your choice
To fold into the dough
- Additional 2 tbsp butter room temp
for the top and sealing the dough rounds
Make the started dough, zap it 20 seconds at a time. It will become "opaque".
Make the rest of the dough, add the starter dough a small bit at a time while using a bread hook. Mix on medium until all is incorporated.
Now, dump out onto a rice floured surface. Roll out until 1/2 thick, place the additional 2 tbsp of butter in the center and fold the dough over. Now, treat it like it is bread dough and knead the butter in. Once the butter is incorporated, roll the dough out (it will be a bit sticky, so add a bit more flour). It needs to be about 1/4 " or less thick.
Cut with a 3" cookie cutter or round cup (that's what I used). Use melted butter around the edges, put your pie filling in the center, only about a tablespoon. Place another round on top and pinch close with a fork. Place on a cookie sheet that is lined with parchment and bake for 20 minutes at 350.
Now the pies are NOT going to look like the flaky, buttery pastries that you would see with wheat flour. These are going to look.............well...............different. If I had been thinking, I would have brushed them with egg white and then sprinkled the turbinado sugar on. These I brushed with butter and then the sugar.
For me, these were addicting! I'm going to freeze some of them and see how well they thaw out. Stuff like this is the reason why I can't lose any weight!!
Oh well, you only live this once,