Low Carbs pancakes

7-eggs
 3 tbsp coconut oil ( softened)
1 cup almond flour
2 TBSP coconut flour
1 TBSP arrowroot
1 tsp baking soda
 pinch of salt
real vanilla, lemon rind or flavouring of your choice
 extra coconut oil for frying


 for topping

************
melted butter
natural sweetener/honey, maple syrup
or dry fruit
 fresh fruit
( here pomegranate)
cream/coconut cream/soft cheese

for best result use fresh, organic quality ingredients

Oxtail Stew

Recipe

Lemon Bars for picnic

       Recipe source

with slight modification

3/4 cup blanched almond flour

1/4 cup coconut flour

1/2 cup coconut oil or butter

1 TBSP natural sweetener of your choice

1/2 tsp salt

CRUST: Preheat oven to 170C. Grease a square glass pan. In a medium bowl, mix ingredients. This will be a thick cookie crust; press onto bottom of pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.

FILLING:

3 large eggs

1-2 TBSP natural sweetener of your choice

1/2 tsp aluminum free baking powder

 ( I used bicarbonate of soda - 1/2 tsp approx.)

1/4 tsp Celtic sea salt

4 TBS lemon juice

( also added some lemon rind)1 tsp cream of tartar

separate yolks and whites
In a medium bowl, beat yolks with a little sweetener until creamy and white
Add lemon juice, lemon rind and soda.
 Mix gently and pour the mixture evenly over the pre-baked crust.

 Whisk egg whites with a little sweetener until stiff
Add cream of tartar and mix gently until combined.
 Pour evenly on top of  yolk filling.

Bake again for about 15-20 minutes or until set.
Let cool.
Store in fridge or freezer in an airtight container. Makes about 16 bars.

3/4 szkl maki migdalowej

1/4 cszkl maki kokosowej

1/2 szkl oleju kokosowego lub masla

1 lyzka naturalnego cukru ( mozna wiecej gdy ktos lubi )

1/2 lyzeczki soli

 Spod
 Wlaczyc piekarnik i nagrzac do temp 170C. Natluscic kwadratowa forme
w misce polaczyc skladniki( ja mieszam mikserem )Wyjdzie gesta, lepka konsystencja.
Przelozyc  do formy i dobrze wykleic spod   Podpiec ok 15 min
 Wyjac z piekarnika i lekko przestudzic

wypelnienie

3 duze jaja - oddzielic zoltka od bialek

2 lyzki naturalnego cukru ( uzylam nierafinowanowanego kokosowego )

uwaga: w przepisie jest wiecej tego cukru - ok pol szkl wiec jesli ktos lubi slodkie to jw

1/2 lyzeczki peroszku do pieczenia

 ( ja uzylam ok 1/2 lyzeczki sody i odrobine winianu potasu )

1/4 lyzeczki soli

4 lyzki soku z cytryny

( ja tez dodalam starta skorke cytrynowa)
 dodatkowo 1 lyzeczka winianu potasu  

w sredniej misce ubic do bialosci zoltka z cukrem
 dodac sok i skorke cytrynowa, sode ( sode i sol mozna wczesniej dac do soku z cytryny)
i delikatnie wymieszac

Wylac na podpieczony spod
 i rozprowadzic rowno
Bialka ubic na sztywna piane, pod koniec dodac winian potasu i wylozyc na zoltkowa mase

 Piec 15-20 min w ok 150C
 Wyjac i odstawic do wystygniecia
Przechowywac w lodowce
 pokroic na kwadraty ( wyjdzie ok 16)

drop scones

 Grain free version

7-eggs
 3 tbsp coconut oil ( softened)
1 cup almond flour
2 TBSP coconut flour
1 TBSP arrowroot
1 tsp baking soda
 1/2 cup raisins


 for topping

************
melted butter
natural sweetener/honey, maple syrup
or dry fruit
 fresh fruit
( here pomegranate)
cream/coconut cream/soft cheese

for best result use fresh, organic quality ingredients

Water kefir and Elderflower cordial

herbal tea stash in making

By Master M, le chocolatier :)

fine art of chocolate making
by my young apprentice :)

raw chocolate 100% cacao liquor
raw honey
 coconut oil
dried  apple peel
dried mulberries
secret ingredient :)

Lilac tea tasting :)

  

see also Prefermented lilac tea recipe

Ice cream season :)

Real ice cream
egg yolk based

Cod steak

with broccoli and fresh Spring greens

Horseradish sauce- Polish style

source :EastEuropeanFood

Horseradish sauce- Chrzan 

 
Ingredients

• 1 pound horseradish root, peeled and grated
• 1/2 cup white wine vinegar or white vinegar ( I used organic white wine vinegar )
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Preparation

1. Mix together all ingredients until well combined.
    
2. Pack into a clean, sterilized  jar. Store refrigerated for up to 2 weeks or freeze..
    
3. When grated beets are added, chrzan becomes ćwikła

Easter Mazureks

 Lemon  Curd Mazurek

 Crust
1/2 cup unsweetened coconut
2 cups almond flour
5 tbsp coconut oil/butter
1 tbsp sugar ( unrefined coconut sugar )
4 egg yolks
 1/4 tsp salt

 Prepare well greased rectangular or round baking pan
Combine all the ingredients  mixing well to achieve a crumbly yet `stickable` texture.
 Fold in together and refrigerate for 1 h ( or place in the freezer for 15 min )
 Turn on the oven setting temperature on 170C
 Remove the dough from cooling and press into baking pan ( just like for a tart )
The dough won`t rise so you don`t have to weight it down with ceramic baking beans
 Place in the oven and bake for 12-15 minutes.
Leave to cool.

 topping
( lemon curd style)
3 lemons ( organic, unwaxed, well scrubbed ) - juice and zest
3 eggs
3 tbsp sweetener of your choice ( we added less)
3 tbsp butter

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour  over cake crust . Decorate as you wish

with organic freeze dried raspberries & mulberries

                      gluten free coconut and almond flower base with lemon curd topping

                                            All about mazureks and Polish Easter traditions

 Chocolate Mazurek ( decorated with  almonds and bee pollen )

chocolate mazurek with bee pollen