Posted on January 9th, 2012 No comments
I love coconut flour!
Thanks to Coconut Mama, I have some new coconut flour baked goods. Being gluten free and now mostly grain free, I miss eating things some others take for granted… bread, biscuits, pizza. You get the idea.
Coconut flour is a relative newcomer on the food scene. With the rise of people interested in low carb dieting, Paleo and Primal eating, grain free recipes, the search went out world wide to find things to expand those parameters. Coconut flour is sort of a conundrum for me. It is processed so not really a whole food. But/and, I am human and I want what I want. I am not willing to go the rest of my life without baked goods. I am willing to go the rest of my life having better health, having a healthier thyroid and all those issues which are affected by gluten. So, I am happy to include coconut flour in my diet when those carb-y urges arise. It has a really good nutritional profile, 2 Tablespoons provides the following:
1.5 g fat (1 g saturated fat)
10 g carbs (with 9 g fiber, bringing the net carb count to a measly 1)
2 g protein
Note how high in fiber it is. I don’t need to tell you everything that that means! Just be aware and don’t eat too much at one time. ( a good thing to remember about food in general) Drink some extra water. I find that things made with coconut flour tend to be on the dry side. Most recipes contain plenty of fat and there seems to be some chemical reason that coconut flour needs a lot of eggs for things to work. This increases the protein content of things, which is a good thing.
This is a good basic recipe for flatbread, biscuits, and beyond. After the recipe, you will find some of my ideas for improvising. As usual with my posts, I encourage you to be creative and come up with your own explorations.
Coconut Flour Flatbread
makes 4 small bread rounds
All of these ingredients can and should be organic.Preheat your oven to 350 degrees. Prepare a baking sheet with parchment paper. Mix all ingredients thoroughly. An interesting aspect to coconut flour is that it tends to get really clumpy when you combine it with wet ingredients. Please sift your flour first. The clumping will happen anyway. You must have to keep mixing until the clumps are gone. I have at times used my stick blender for a recipe such as this, or use a hand mixer. Divide mix into 4 and place dough onto paper. The original recipe indicated that it would be runny but I found it is pretty thick. So, use your hands ( wet them a bit) to pat it down. Thinner, the bread will be crisper. Thicker, it will be more like a biscuit. Bake for about 10 minutes, until starting to turn golden.My variation ideas:Thicker will be more like a biscuit, so if that is what you want, add a few drops of stevia or 1/2 tsp. of sugar to the dough before baking. Split, use butter and jam. Yum.For a savory biscuit, add about a tsp. of chopped fresh herbs and a T. of parmesan cheese. Use olive oil instead of coconut oil.Make them thin and bake a few minutes longer. When cooled, spread with some pesto and some grated cheese. Broil for a minute or two. Voila, pizza.Or, use the thin version. Heat some butter in a saute pan. Use the breads flat side up, cover with your favorite cheese, place those sides together and cook in saute pan a few minutes on each side. Grilled cheese!Use the dough by the spoonful and make dumplings on top of your favorite stew.What ideas do you have ?? Let me hear about them in the comments.
- 3 Tablespoons Coconut Flour or 1 Tablespoon Almond Flour & 1 Tablespoon Coconut Flour Mixed Together
- 2Tablespoon Coconut Oil, Melted
- 2 Eggs ( local and pasture raised organic)
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon Baking Powder
Posted on December 17th, 2011 No comments
Health Holiday Goodies
For the first time in many years, I have been making holiday treats, giving them to friends and clients. Yes, I have eaten a few as well. Do I feel guilty or do I feel as if I am leading my friends down the sugary road to somewhere bad ? No. There are many many ways to indulge in some holiday cheer. I use nuts, honey, stevia, coconut oil, really good raw cacao, all organic of course.
The internet abounds with recipes and ideas galore! I owe a tip of the hat to Wardeh of GNOWGFLINS for her egg nog recipe which of course I have changed up a bit. Thanks to her commenters, too, who added their own taste.
raw, real, no sugar, lacto fermented
4 cups of milk ( raw and fresh is best. I used 3 c. raw cow’s milk, 1 cup of heavy cream. You could use goats’ milk, coconut milk, make your own almond milk…)
8 yolks from eggs from pasture raised chickens ( I used 7 as some of the eggs were pretty large) ( As I have commented many times on this blog, when your eggs are fresh, local, from the pasture, there is no problem with eating the yolks raw. The chemistry of the whites is such that they are better for you when cooked)
stevia to taste ( I used the liquid kind and used 3 dropperfuls)
1 tsp. vanilla
1/2 tsp or so of freshly grated nutmeg
2 T. whey
Combine and mix in your blender. This filled one quart jar and one pint jar with a bit for the cook to taste. Let sit on the counter overnight or 24 hours. Shake well and pour into a beautiful glass. Go ahead and top with whipped cream and/or add a spoonful of alcohol ( rum, whiskey, some sort of liqueur)
Leave for Santa or not. I like to think the old guy might be ready for something lighter so I plan to offer him some fresh made juice. I recently made some for my cooking service, http://healthalchemykitchen.com ( called moving into winter juice, if you Santa Cruz folks would like to order some) I combined, in the blender, purified water, a Mutsu apple, 2 kiwis, 3 stalks of celery, a small amount of peeled celery root, and about an inch knob of ginger. Blend until liquified, strain, and drink.
I found a lovely cookie recipe in the cookbook, Sweet and Natural, by Meredith McCarty. Of course, I switched some things around.
2 c. nuts, soaked, then lightly toasted and as finely ground as you can get them. ( I used purchased almond meal) ( can use almonds, hazelnuts, walnuts)
1 c. oatmeal, finely ground
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. sea salt ( I probably used a bit more, I didn’t measure!)
1/2 c. melted butter or coconut oil
2 T. water
3 droppers of liquid stevia ( or if you want 1/4. cup honey)
1 tsp. orange zest
1/2 tsp. vanilla
1/4 c. fruit sweetened jam ( raspberry is traditional, I also used ginger jam – NOT fruit sweetened but oh so yummy.)
Preheat oven to 350 degrees. Line baking sheet with parchment or brush with oil.
Mix dry ingredients. In a separate bowl, whisk wet ingredients together and add to dry. The dough is not very wet but you should be able to form balls easily. Roll into 1 1/2 in. ( ish) balls. Transfer to baking sheet. Flatten a bit and press thumb in middle. You make have to fix some cracks and form what looks like the caldera of a volcano. Fill indentations with jam.
Bake until golden, 15 to 20 minutes.
Posted on July 5th, 2011 1 comment
I am not sure when it started but a few well known food bloggers had a conversation about pie and soon #pieday was created. It is a day for food bloggers, food lovers, cooks and chefs to make a pie, take a picture of it, post it on Facebook, Twitter, write a blog post about it. I can’t imagine very many people in our culture anyway who don’t like pie. This event has become a pretty big phenomenon. If you use either Facebook or Twitter I encourage you to go and explore the huge world of pie. Go here for the Facebook event page. Go to twitter and do a search using #pieday ( the “hashtag” is what enables you to see ALL the tweets that have to do with pieday)
I love savory pie. And I have been craving meat, so I created a savory Carnivore Cottage Pie. I wish I could give credit to the blogger from whom I got the crust recipe but the link is long gone. so, thank you, faceless Paleo diet practitioner. The crust is the only part I really have a recipe for. It would have been better had I had a recipe for the rest as I forgot to put some eggs into the filling which would have held it together nicely. Instead, it fell out of the lovely crust. Tasted good, yes, but not so pretty for a photo! As with all my recipes, improvisation is the name of the game and this could have almost infinite combinations of ingredients.
Carnivore Cottage Pie
5 c.organic almond meal/flour
4 T. cold organic butter, cut into small pieces
2 organic eggs ( please use ones from pastured chickens)
1 tsp. salt
I used a small onion and a couple cloves of garlic which I sauteed in some leftover bacon fat. Use what oil/butter combination you prefer. I added about 3/4 lb. of turkey sausage, and a couple big handfuls of beet greens, salt, pepper, some Penzey’s Summer in Paris seasoning. This is a good time to use leftover veggies. I had thought of putting mushrooms in, but forgot!
Place almond meal and salt into the food processor. Pulse in the pieces of butter. Add eggs and mix until it comes into a ball. Dump onto a piece of parchment paper, wrap, and cool in the refrigerator for 30 minutes or so. This dough is pretty fragile before baking. Divide into two balls and roll carefully into circles for your pie pan. I used a deep dish baking dish and pushed the dough carefully up the sides.I put a few slices of pork pate over the dough and sort of spread it around. Add the cooked filling which you have mixed with a couple of eggs. Cover with the other rolled out crust and gently press the edges together.
Bake at 350º in the center of the oven for about 30 minutes. Yummy!