Our regulars - bone broth & dumplings

   I use roasted organic chickens carcasses to make this wonderful bone broth   which serves us as a base for various types of soups, curries, stews and so on. Or  just drunk as it is. Reach in minerals and collagen.

 Basic recipe for bone broth

"Healthified" BROTH BASE ( by Maria Emmerich )
4 quarts water (reverse osmosis filtered water is best)
Leftover bones and skin from one pasture fed chicken

1 whole clove fresh garlic, peeled & smashed
2 TBS apple cider vinegar (organic)
2 TBS coconut oil 

2 onions, diced
2 stalks celery, sliced 1/4 inch thick
1 tsp thyme leaves

Place the water, chicken, garlic, and vinegar in a large kettle or a large crockpot and set the heat to "high." Bring to a boil, then reduce the setting to "low" for a soft simmer. Cook for a minimum of 8 hours and up to 24 hours. The longer it cooks the more nutrients and minerals!

Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle or crockpot to burner set on medium-high. Add oil, then onions and celery. Saute about 8 to 10 minutes or until tender. Add chicken, broth and thyme. Bring to a simmer.

As for dumplings,  I make them of minced organic pork, adding an egg, a teaspoon of psyllium husk, coconut flower, salt, freshly ground pepper, onion powder and fresh thyme, finally grated carrot ( optional )

Sour Cream and Chive Crackers (Egg-Free) - Low-Carb, So Simple! -- gluten-free, sugar-free recipes with 5 ingredients or less Low-Carb, So Simple! — gluten-free, sugar-free recipes with 5 ingredients or less

Sour Cream and Chive Crackers (Egg-Free) - Low-Carb, So Simple! -- gluten-free, sugar-free recipes with 5 ingredients or less Low-Carb, So Simple! — gluten-free, sugar-free recipes with 5 ingredients or less

Ingredients

2 cups = 480 ml = 230 g almond flour

small bunch ≈ 0.7 oz ≈ 20 g fresh organic chives

2.5 oz = 70 g sour cream

1 teaspoon (or to taste) unrefined sea salt

(1/2 teaspoon organic garlic powder)

Directions

1. Preheat the oven to 250 °F or slightly lower (100 °C).
2. Chop the chives into small pieces.
3. In a medium bowl, mix all the ingredients by hand. Knead for a half a minute or until smooth.
4. Place the dough on a baking sheet lined with parchment paper. Place another parchment paper on the dough. Using a rolling pin, roll the dough between the two parchment papers as thin as you can.
5. Remove the topmost parchment paper.
6. Cut the dough with a knife or pizza cutter into squares.
7. Put in the oven and bake for 50–60 minutes. Check frequently so that the crackers don’t get too dark or burn.
8. Cool completely and break into squares.

Waffles for lunch

 one of our usual waffle recipes

 

Coffee almond flour cake

                                                  with butterscotch frosting this time

original recipe

In this case
14 eggs

 1  cup almond flour

1/2 cup pecan meal

 2 TBSP ground coffee

3 TBSP raw cacao

3 TBSP natural sweetener

Butterscotch frosting

50g butter- organic, unsalted preferably

3 TBSP unrefined coconut sugar

1/2 cup sour cream

250g cream cheese softened 

Combine butter and sugar in a small pan.

Stir constantly over low heat until mixture boils and sugar dissolves.
Simmer for additional 3 min., uncovered, stirring occasionally.

Remove from heat, add  sour cream.

Stir until combined; cool.

Using electric beaters, beat cheese in a small mixing bowl until light and creamy.

Add cooled butterscotch mixture gradually, beating thoroughly after each addition.

Spread frosting over cake using flat- bladed knife

Coconut chocolate cake

once again

source

Double chocolate espresso

 from my previous recipe

Coconut Flour Chocolate Cake

Tropical Traditions - Recipe - Coconut Flour Chocolate Cake





                                                                   my low carbs version

• 1 cup
  butter ( or coconut oil)- softened
• 2/3 cup natural sugar ( xylitol, raw coconut sugar or other natural sweetener)
• 10 eggs (at room temperature)
• ½ teaspoon vanilla extract
• 2 cups coconut flour ( sometimes I replace 1/2 cup coconut flour with 1 cup almond meal
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 1 1/3 cup milk /coconut milk
• Coconut oil

Pre-heat oven to 350 degrees. Grease two 9 inch or 8 inch layer pans with
coconut oil and dust with cocoa powder.


In an electric mixer fitted with the paddle attachment, combine butter and
sweetener and beat together for about 2 minutes. Add eggs in one at a time and beat high speed for
about 3 minutes. Add in the vanilla while beating the eggs and butter mixture. In a separate bowl,
combine the dry ingredients together and add alternately with the milk to the butter mixture. Beat
batter for about five minutes on high speed. Spoon batter into the two prepared cake pans (x2) and
smoothen out tops.

 Bake at 350 for 30-35 minutes, or until toothpick inserted into the center of
cake comes out clean. Place pans on wire rack and cool for 10 minutes before removing from pans.

Cool cakes completely before frosting.

 Use your favorite frosting to frost the cake.


Peppermint Chocolate cake variation: add 1 teaspoon peppermint extract to
batter before pouring into pans and mix well. Frost cake with peppermint frosting ( whipped cream, coconut cream)


Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake
for about 26-30 minutes. Frost after cupcakes have cooled completely. Makes about 24 cupcakes.

 Individual ramekin cakes

1 szkl masla ( lub oleju kokosowego ) stopionego

2/3 szkl naturalnego cukru wlasnego wyboru
10 jaj w temp pokojowej
½ lyzeczki ekstraktu waniliowego
2 szkl maki kokosowej ( lub 1 i pol szkl kokosowej i 1 szkl migdalowej )
1 szkl nieslodzonego kakao
1 ½ lyzeczki sody
1lyzeczka soli
1 1/3 szkl mleka kokosowego /zwyklego
olej kokosowy do wysmarowania formy

rozgrzac piekarnik do temp 180st
Przygotowac 2 formy tortowe- natluscic i przesypac kakao.
lub ( foremki muffinowe/ ceramiczne/ papilotki x 24

Ubic tluszcz ze slodzikiem przez ok 2 min. Dodac jaja po jednym co ok 30 sek. ubijajac w miedzyczasie
Dodac wanilie. W osobnej misce przygotowac suche skladniki. Polaczyc je i dodawac do masy jajecznej na zmiane z mlekiem mieszajac do polaczenia.
Przelac ciasto do 2 tortownic i wyrownac powierzchnie
Piec w temp 180 st przez 30-35 min ( lub ok 20 jesli w mniejszych foremkach )
Mozna udekorowac lub podac ze smietana zwykla lub kokosowa.
Piekac w foremkach ceramicznych, mozna tez dodac do drodka po kawalku gorzkiej czekolady ( surowiec 100% bedzie najlepszy)
Czasem tez daje do srodka polowke swierzej figi, siekane daktyle ( wtedy zmniejszam ilosc cukru) czy maliny.

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Seeded Almond Cracker

Seeded Almond Cracker | Comfy Belly

Ingredients (makes about 30 crackers)

• 2 cups of blanched ground almond flour ( I replaced half of  almond flour with 2 tbsp coconut flour, 2 tbsp flax meal & 2-3 tbsp various seeds ( chia, sesame, poppyseed, onion seed, crushed sunflower and pumpkin). Also, I used some pecan meal for dusting.
• 1/2 teaspoon of sea salt
• 1 large egg ( used 2 in my modified version)
• 1 egg white in a bowl with a brush
• 1 tablespoon of olive oil (or butter)
• 1 tablespoon of poppy seeds
• 1 tablespoon of sesame seeds
• extra salt to sprinkle on top of the crackers

Preparation

1. Preheat oven to 350 degrees F.
2. Combine the flours ( + seeds) and salt in a bowl and blend well.
3. Add the eggs and oil, and blend and shape the mixture into two balls
   of dough.
4. Place each dough ball on a non-stick baking mat, then place a piece
   of parchment paper (or other non-stick mat) over the ball and roll the
   dough into a thin layer.
5. Score the crackers with a pizza cutter and sprinkle extra sea salt
   lightly across the cracker sheet.
6. Brush the top of the cracker sheets with egg white, and then sprinkle
   the seeds (and a small amount of sea salt) evenly over each sheet.
7. Bake for about 15 minutes, or until they start to lightly brown.
8. Cool for about 15 minutes and break apart into crackers. Store in a
   sealed container.

Skladniki ( na 30 krakersow )

• 2 szkl (250ml ) zblanszowanych mielonych migdalow (  zastapilam polowe maki migdalowej  2ma lyzkami kokosowej, 2ma lyzkami mielonego lnu i 2-ma lyzkami roznych nasion ( chia, sezam, mak, nasiona czarnuszki, grubo zmielony slonecznik i dynia.  Dodartkowo troche mielonego pekanu do podsypania.
  1/2 lyzeczki soli himalajskiej/celtyckiej/ innej o duzej zawartosci mineralow
• 1 duze jajko ( po zmodyfikowaniu przepisu( uzywajac maki kokosowej jako dodatku) dalam 2 jajka)
• 1 bialko ( roztrzepane z odrobina wody, do posmarowania )
• 1 lyzka oliwy z oliwek lub masla/oleju kokosowego/ smalcu ( odrobine wiecej jesli ciasto sie nie trzyma)
• 1 lyzka maku
• 1 lyzka sezamu
• dodatkowo sol do posypania

Sposob przygotowania

1. nagrzac piekarnik do temp 180 st.
2. polaczyc wszystkie suche skladniki
   
3. dodac jajka, tluszcz i ulepic kule  ktora nastepnie dzielimy na dwie czesci i kazda z nich splaszczamy
   
4.  kazda czesc ukladamy na papierze podsypanym pekanem czy migdalami , przykrywamy druga warstwa papieru i rozwalkowyjemy do grubosci ok 3 mm
    
5.  Zdejmujemy wierzchnia warstwe papieru i nozem czy kolkiem do krojenia pizzy naznaczamy kwadraty, nastepnie smarujemy bialkiem i posypujemy nasionami i odrobina soli ( grube krysztalki najlepiej )
   
    wstawiamy do piekarnika i pieczemy ok 15 min. Po wyjeciu odstawiamy do wystygniecia na ok kwadrans, nastepnie rozdzielamy ( powinny sie dac polamac wzdluz zaznaczonych linii ) i przekladamy na kratke.