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Posts Tagged ‘honey’

I first made these cookies in the 45 minutes I had before our dinner guests arrived, when I realized I didn’t have anything for dessert.  I took this biscuit recipe (originally from PaleoinPDX) and madly made some adjustments, without measuring the cacao.

My guests, and my family, loved them immediately, unanimously, and without reservation.

I made them again (approximately, since I still hadn’t measured the cacao) for another occasion, and was begged for the recipe.  By request, I made again them for two friends’ birthdays, and then my pastor tried them and fell in love blessed them.  This was getting ridiculous.  It was obviously time to make this an official Farmers Taft recipe!

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Double Chocolate Chocolate Chip Cookies (Gluten-Free)

Makes 24 cookies.

INGREDIENTS

  • 2 1/2 c. blanched almond flour
  • 2 T. coconut flour
  • 1/2 c. raw cacao powderIMG_20130907_231716
  • 1/2 t. baking soda
  • 3/4 t. sea salt
  • 2 eggs
  • 2 T. butter, melted
  • 2 T. coconut oil, melted
  • 1/3 c. honey
  • 1 c. chocolate chips
  • Sugar for tops (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.
  2. In a large bowl, combine almond flour, coconut flour, cacao powder, baking soda, and sea salt.
  3. In a smaller bowl, combine eggs, butter, coconut oil, and honey.
  4. Stir wet mixture into dry mixture.
  5. Stir in chocolate chips.
  6. Drop spoonfuls of dough onto baking sheet.  Flatten with the bottom of a glass dipped in sugar.
  7. Bake for 14 minutes at 350 degrees F.  Let cool completely, and enjoy!

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This is not your grandma’s pumpkin pie.

Your grandma’s pumpkin pie, if made traditionally from the back of the pumpkin pie filling can and served with whipped topping, would have contained somewhere in the area of an insulin-spiking 45 grams of carbs per slice (1/8 pie being a serving).  That is almost half of the most you should eat in an entire day.  Ouch.

This recipe, which I’ve decided is 12 servings (a smaller slice of pie satisfies more quickly with healthy fats and without the insulin-triggered sugar cravings), comes out to around 17 grams of carbs per serving.  That’s more like it!

As I’ve mentioned on my Facebook page and on last week’s School Lunch Boxes post, I’m currently reading the book Trick and Treat by Barry Groves.  Right now I’m about halfway through and reading about how carbs trigger insulin and how people become insulin-resistant over time by eating too many carbs.  Insulin resistance is basically cells telling the insulin to go to hell and store fat elsewhere, like on your butt.  Groves goes into depth on how insulin interacts with cells in regards to storing energy within cells that can be used quickly, or energy stored as fat.  Additionally, he says that the kind of fat and how much fat you eat along with the carbs also plays a part.  It seems that if you eat good fat (saturated and monounsaturated) along with carbs, a sufficient amount of leptin is also released into your system, which helps the cells and insulin work together to prevent insulin-resistance.

In other words, carbs eaten in moderation (less than 100 grams per day) and eaten along with saturated and monounsaturated fats will go a long ways towards enabling your body’s built-in magic to optimally regulate its fat storage – without having to pay attention to calories.

In OTHER other words, this pumpkin pie with whipped cream could be the first step into getting you back into your skinny jeans.

Questions, comments, scathing rebuttals?  The doctor is in.

Pumpkin Pie with Whipped Cream

Serves 12

INGREDIENTS

Crust

  • 1/2 c. almonds
  • 1 c. pecans
  • 1/4 c. coconut flour
  • 4 T. melted organic grass fed butter
  • 1/2 t. cinnamon
  • 1/2 t. sea salt

Filling

  • 1 – 14oz can of plain, unsweetened pumpkin puree
  • 2 t. ground cinnamon
  • 1/4 t. nutmeg
  • 1/4 t. ginger
  • 2 eggs
  • 1/4 c. sweetener of your choice (honey, maple syrup, and raw cane sugar would be my choices)
  • 1 c. coconut cream

Whipped Cream

  • 2 c. coconut cream
  • 1 T. raw honey
  • 1 t. vanilla extract

DIRECTIONS

  1. First thing you want to do is to get the stuff cooling for the whipped cream.  Pour the coconut cream into the mixing bowl you’ll be using.  Place the bowl and your mixer’s whip attachment into the freezer.
  2. Preheat oven to 350. Place the nuts in a food processor and process until the nuts are as fine as you’d like them to be in the crust. Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. Using your hands, spread evenly into a pie pan.  Don’t go as far up the sides as you would for a traditional pumpkin pie because this one doesn’t rise as far. Bake for 10 minutes.
  3. While the crust is in the oven, whisk all of the pie filling ingredients together.  Pour into the crust that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes.  Let cool at room temperature for at least an hour before serving.
  4. While the pie is baking, retrieve the mixing bowl, coconut cream, and beater out of the freezer.  Add the vanilla and honey to the bowl, attach the beater to the mixer, and beat on high until it reaches the consistency you like.  For me it took a little longer to whip up into peaks than dairy whipping cream.

Enjoy!

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My sweet tooth is loud, insistent, demanding and unyielding in its pursuit of sugary satiation.  It insists on fresh chocolate chip cookies about once a month or so.  Nails digging into the bed of the wagon as I try not to fall off it and go THUMP to the ground, I have found a fairly decent recipe that, while it’s no health food, is less lethal than the recipe on the back of the chocolate chips that come in the yellow bag.  Could I?  Would I?  Create some sort of bastardized recipe, a heathen half-brother of the yellow-bellied slickster riding in on his corporate name?  It boils down to a raging case of spit-polished nepotism versus Purity, Truth, and Nourishment, in every sense.  Enjoy.

Whole Wheat Chocolate Chip Cookies

Makes 30 cookies

INGREDIENTS

  • 1/4 c. melted coconut oil
  • 3/4 c. unsweetened applesauce
  • 1/4 c. agave nectar
  • 1/3 c. raw honey
  • 2 t. pure vanilla extract
  • 2 eggs
  • 1-1/2 c. whole wheat flour
  • 1 c. thick rolled oats
  • 1/4 t. ground nutmeg
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1 t. Himalayan sea salt
  • 12 oz. package of Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1/2 c. chopped walnuts
  • 1/2 c. dried cranberries

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine all the wet ingredients.  In a separate bowl, combine the dry ingredients.  Stir the dry ingredients into the wet.  Stir in the chips, walnuts, and cranberries.
  3. Place cookies on parchment paper-covered baking sheet and bake for 12 minutes.  Try not to eat more than three when they first come out of the oven because you’ll probably get a bellyache.  Not that I’d know.

Also shared on This Chick Cooks’ Whole Food Wednesday.

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This recipe is adapted from an Ina Garten Chinese Chicken Salad recipe to accommodate what we had on hand, to contain less fat (not because of calories, but just because the texture was too oily), and to include less salt (again, the original recipe was overpoweringly salty).  If you don’t like using peanut butter, you could certainly substitute any other nut butter.

This is a quick and easy weeknight recipe for us.  It’s great cold, and if you’re in a hurry and your chicken doesn’t cool all the way down, it’s great warm too.  I put the leftover bit in the fridge for my lunch tomorrow.  It keeps very well for another day or two, and it will be delicious on toasted bread with spring greens to cushion it.

We have always put this over a big green salad because it’s a main dish, a protein, and a dressing all in one.  Served with a bowl of watermelon chunks on the side, it’s just about the perfect hot summer night meal!

Chinese Chicken Salad

Serves 4

INGREDIENTS

  • 1 lb. chicken thighs, boneless and skinless
  • 1/2 lb. asparagus, ends removed, and cut in thirds diagonally
  • 1 red bell pepper, cored and seeded
  • 2 scallions (white and green parts), sliced diagonally
  • 1 T white sesame seeds, toasted

DRESSING

  • 1/4 c. extra virgin olive oil
  • 1/4 c. Bragg’s apple cider vinegar
  • 2 T. low-sodium tamari
  • 1-1/2 T. toasted sesame oil
  • 1/2 T. honey
  • 1 clove garlic, minced
  • 1/4 t. powdered ginger
  • 1/2 T. sesame seeds, toasted
  • 1/4 c. natural nut butter
  • 1 t. sea salt
  • 1/2 t. freshly ground black pepper

DIRECTIONS

Grill the chicken ahead of time or set aside freshly grilled chicken until cool enough to handle.  Shred the chicken in large bite-sized pieces.

Steam the asparagus for 3 to 5 minutes until crisp-tender.  Rinse under cold water to stop the cooking.  Drain.  Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Shared on Food Renegade’s Fight Back Friday

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