more waffles

breakfast, lunch, dinner, picnic and tea time ideas

we make both: lightly sweet and savoury 

 to be wolfed up as a main meal

 and

 to top up a meal, as an accompaniment ( i. e. substituting bread)

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Over 90% of Facebook users hate having photos of them posted without approval | Naked Security:

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very first waffles - Almond flour

Cashew Brioche

           Cashew Brioche with Spiced Muscadine Preserves - Roost - Roost: A Simple Life:

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Cashew Brioche with Spiced Muscadine Preserves

(adapted from Eat Well, Feel Well via Comfy Belly)

• 3 cups raw cashews  ( I used ready cashew paste)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3 eggs, seperated
• 1/2 TBS apple cider vinegar
• 1/2 cup yogurt (lactose free if you are on the SCD diet)
• 1/2 cup of apple juice (I used 2 oranges)

Preheat oven to 150C  using the convection setting. Place cashews in a high speed blender or food processor and grind until fine (but don't grind too much or you will have cashew butter!). Add baking soda, salt, egg yolks, vinegar, yogurt and  juice. Blend until smooth. 

In a seperate bowl beat the egg whites until soft peaks have formed. Slowly fold in egg whites into cashew batter. Do not over mix, the beaten egg whites make this bread so fluffy!

Pour batter into a buttered/sprayed non stick 9in loaf pan. If it isn't non stick lined with parchment paper. Place in oven for 1 hour and 15 minutes. Timing may depend on your oven and whether or not you are using the convection setting. Insert a knife or wooden skewer in the center of the loaf and if it comes out clean the loaf is done, if not put it back in the oven for another 5-10 minutes.

Once baked, allow bread to cool in the pan. Then invert pan and remove bread, slice and enjoy!

Store at room temperature, covered,  for a few days or in the fridge for 1 week. 

 After taking it out of the oven, I decided to slice it and toast for additional 10-15 min

which worked really well and tasted heavenly!!!

Shirataki Miracle noodles

Seafood bake up

for soup

white fish

sea food ( prawns, shrimp, mussels etc)

 roast tomato or tomato sauce

 basil-plenty

 salt, pepper, paprika, cayenne 

 broth

for crust

 4 eggs

 coconut flour- 1 cup

 coconut oil- 2 TBS

 psyllium husks-1 TBS

 broth- 1 cup

onion powder- 1 TBS

 salt, baking soda ( 1/2 tsp)

Frozen yogurt ice cream

Natural yogurt lightly sweetened with stevia/xylitol

berry puree ( strawberries, raspberries)

more fresh fruit to decorate

"HEALTHIFIED" REESE'S FUDGEY BROWNIES:

source: Maria`s Mind Body Health

"HEALTHIFIED" REESE'S FUDGEY BROWNIES:

1/2 cup butter or coconut oil

1/2 tsp pure stevia  (or   1-2  tbsp  unrefined coconut sugar /xylitol)

2 eggs

1 tsp vanilla or other extract

1/3 cup unsweetened cocoa powder

1/2 cup peanut flour (or almond flour)

1/4 tsp Celtic sea salt

1/4 tsp  baking soda

FROSTING:

3 TBS butter or coconut oil, softened

3 TBS unsweetened cocoa powder

1 tsp vanilla extract

1 TBS xylitol

Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sweetener, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup peanut flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not over-bake.

To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 teaspoon vanilla, and sweetener Frost brownies while they are still warm. Makes 16 servings.

NUTRITIONAL COMPARISON (per brownie):

Traditional Brownie = 366 calories, 18g fat, 2g protein, 52g carbs, 2g fiber

"Healthified" Brownie = 182 calories, 17.7g fat, 5g protein, 4.5g carbs, 2.4g fiber

Homemade nutella and biscotti Tea

  2 eggs

 1 cup almond flour

 1 TBS coconut flour

1 TBS butter

1 TBS psyllium husks powder

1/3 cup milk

1/2 tsp baking soda

1 tsp chia seeds

1tsp /coconut sugar/xylitol

1/2 tsp sea salt

Preheat the oven to 180C

 Prepare a large baking sheet lined with baking paper.

 Blend butter with eggs adding slowly all the dry ingredients and  milk ( gradually)

 Fold a rather firm dough ( (if needed, add some extra almond flour)

 Take a handful of dough and form a ball. Flatten it a little and place on baking sheet 

 It will rise in time and look like a large amaretto :)

 When all the dough used, place in the oven and bake for approx 20-25 min

 After this time, I removed theme from the oven, sliced into biscotti  shapes and returned to the oven to toast a little both sides

    Homemade nutella

 2 TBS hazelnut paste 

1TBSP raw honey/maple syrup

pinch of salt

2-3 TBS unsweetened cocoa powder

 Vanilla extract

Mix well all the ingredients. 

Polish_pls

 Biscotti

2 jajka

 1 lyzki masla/oleju kokosowego

1 miarka maki migdalowej ( 220 ml)

1 lyzka maki kokosowej

 1/3 miarki mleka ( ok 70ml)

1 lyzka babki plesznik ( proszek

1/2 lyzeczki sody

 1 lyzeczka cukru kokosowego/ksylitolu

szczypta soli

1 lyzeczka nasion chia

Piekarnik nagrzac do temp 180 st

blache wylozyc papierem

 Maslo ( w temp pokojowej ) utrzec ( mozna wczesniej roztopic) dodajac jajka i roztrzepujac je troche, stopniowo wymieszane wczesniej sypkie skladniki na przemian z mlekiem.

 Powinno wyjsc ciasto ( niezbyt twarde ale tez niezbyt luzne -takie ktore da sie latwo formowac stosownie)

 W razie potrzeby, dodac wiecej mleka albo wiecej mielonych migdalow

 Nabierac lyzka  i toczyc kule mieszczace sie na dloni.

 Lekko zgniatac i ukladac na blasze ( beda  wygladaly jak duze amaretti :) )

 I powinno wyjsc ok 8-10szt

Wstawic do piekarn ika na ok 20-25 min

 Po tym czasie wyjac i pokroic kazdy w `kromki`

Rozlozyc rzeczone znowu na blasze i wstawic na kolejnych 5-7 min do stostowania po obu stronach

~~~~~~~~~~~~~~~****XXX****~~~~~~~~~~~~~~~~

Domowa Nutella

 2 lyzki pasty z orzechow laskowych ( mielone na miazge orzechy)
1 lyzka niepasteryzowanego miodu/syropu klonowego
szczypta soli
2-3 lyzki kakao
 ekstrakt waniliowy

wszystko wymieszac

and more lollies...

Fruity ice lollies

Herbed Flatbread with Prosciutto, Arugula Pesto & Sheep's Milk Cheese - Roost - Roost: A Simple Life

Herbed Flatbread with Prosciutto, Arugula Pesto & Sheep's Milk Cheese - Roost - Roost: A Simple Life:

'source'

Herbed Flatbread with Prosciutto, Arugula Pesto & Sheeps Milk Cheese

• 3 cups almond flour

• 1 TBS fresh sage, chopped

• 2 TBS fresh oregano, chopped

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1/4 cup ghee, melted (or oil of your choice)

• 2 eggs

• 1 cup grated cheese (I used a mild sheep's milk)- we also added some mozzarella 

• 2-3 big slices of prosciutto  broken into smaller pieces 

                     ( also added gourmet mushroom)

• arugula pesto

• aged balsamic for garnish (regular balsamic vinegar is fine but if you can find a thicker, sweeter one that is even better!)

Preheat oven to 350F. Combine first five ingredients into a bowl. Add the ghee (or oil) and eggs. Mix until incorporated. Pat into a ball and then place on parchment paper. Place another piece of parchment on top of the ball and roll until desired thickness. Place rolled dough (still on the parchment) onto a cookie sheet and bake for 12-15 minutes. Remove from oven.
Spread pesto all over dough, followed by the prosciutto and sprinkle with cheese. Place in oven for 5 minutes or until cheese has melted and edges have browned.
Remove from oven, cut with pizza slicer and drizzle balsamic on top. Enjoy!!

Arugula Pesto

• 4 cups arugula (rukola)- I used raspberry spinach

• 2 cloves garlic

• 1/2 cup parmesan

• 1/2 cup pine nuts, toasted

• 1/2 cup olive oil

• 1/2 TBS fresh lemon juice

Place all ingredients into a blender and blend until mostly smooth

Raspberry Almond Cake, Bubbly & A Cookbook - Roost - Roost: A Simple Life

Raspberry Almond Cake, Bubbly & A Cookbook - Roost - Roost: A Simple Life:

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 great potential for some lovely birthday/celebration cake

Xylitol vs. Stevia – Natural Sugar Substitutes « Gluten Free Carla

Xylitol vs. Stevia – Natural Sugar Substitutes « Gluten Free Carla:

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Three Hidden Ways Wheat Makes You Fat | Dr. Mark Hyman

Three Hidden Ways Wheat Makes You Fat | Dr. Mark Hyman:

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