I am very excited by this recipe because I completely made it up and the really exciting part is that IT WORKED!
Mix med-high until slightly thickened:
6-7 egg yolks (I had 6 yolks and one whole egg)
1/2 cup homemade sour cream
1/2 cup grade B maple syrup (you can use less or use more if creating a desert)
1 Tbs vanilla
1/4 tsp sea salt
1/2 tsp baking soda (more if you want bread to be taller)
1 1/2 cups fine ground almonds
1/2 cup pecan butter (or flour if you can achieve it - then let me know how)
Mix thoroughly and pour into a greased glass bread pan (or lined with parchment).
Bake 30 minutes at 300 degrees, cover with foil and bake 20 minutes at 350.
(Could probably experiment bake at 350 for less time, but I was concerned about getting the center well-done)
Its consistency is like a dense banana bread - nice dark color too - yet holds together better.
Ways to use it:
in the morning with ghee and jelly for a breakfast bread.
French toast with maple syrup
or served with flavored yoghurt and fresh fruit
I am thinking of trying it again except using 4 whole eggs and more almond flour and more baking soda to make more of a sandwich bread. Of course, I'll share the results.
Take care and as always, keep experimenting and sharing.
Paradoxically, if you keep your head up you are less likely to trip - figuratively speaking.
Thursday, July 26, 2012
Coconut Almond Macaroons
This is a modified version of Elana Amsterdam's recipe "Coconut Macaroons." (I highly recommend her website/book)
My version:
Grind 1 1/2 cups sliced almonds into flour
mix with:
1 1/2 cups unsweetened shredded coconut
1/2 cup agave nectar (or honey)
1 Tbs vanilla extract
Beat until stiff:
6 egg whites
1/4 tsp sea salt
(make sure there is NOT any runny egg white hiding underneath)
Fold coconut mixture into egg whites.
Drop 2 Tbs of batter each on cookie sheets lined with parchment paper.
Optional: dust with ground cinnamon
Bake for 10-15 minutes until lightly browned at 350 degrees.
(For a drier cookie, cook longer at 300 degrees)
Makes about 12 cookies.
Share your version in the comments! Buon appetito!
Great life success is merely the accumulation of many very little personal successes.
My version:
Grind 1 1/2 cups sliced almonds into flour
mix with:
1 1/2 cups unsweetened shredded coconut
1/2 cup agave nectar (or honey)
1 Tbs vanilla extract
Beat until stiff:
6 egg whites
1/4 tsp sea salt
(make sure there is NOT any runny egg white hiding underneath)
Fold coconut mixture into egg whites.
Drop 2 Tbs of batter each on cookie sheets lined with parchment paper.
Optional: dust with ground cinnamon
Bake for 10-15 minutes until lightly browned at 350 degrees.
(For a drier cookie, cook longer at 300 degrees)
Makes about 12 cookies.
Share your version in the comments! Buon appetito!
Great life success is merely the accumulation of many very little personal successes.
Wednesday, July 25, 2012
Rosemary and Fennel Cauliflower Soup
[This might actually be a photo of cucumber soup. In fact, I'm pretty sure it is. I recall it was good...Hmm, now did I write down the recipe?]
Note: measurements are approximate since I measure mostly by hand.
3 cups homemade beef broth
1 half head cauliflower
(optional medium onion and 1/4 home canned green been juice)
1-2 tsp sea salt
Cover with lid and cook until cauliflower is falling apart. Blend until smooth. Return to pan.
1/2 tsp fresh ground rosemary
1/8-1/4 tsp ground fennel
(my coffee grinder gets a lot of work)
dash cayenne optional
sea salt and veggie pepper to taste
Adjustments may be necessary.
Top with homemade sour cream and sprig of fresh herbs...also optional.
Share your version or tweaking in the comments below!
Monday, July 23, 2012
Juice First Thing of the Day
...Well, actually the first thing of the day is a delicious glass of water and probiotic capsule. Second thing is toes in the grass and reading in the early morning light. So, technically fresh juice is really the third thing of the day.
Technicalities aside, here is an enlivening juice recipe for two people. Make/drink less if you aren't used to it because it has a "purifying" aspect to it.
8 med. carrots
2 gala apples
2-3 stalks celery
1 tsp - 1 tbs fresh ginger
I used a Champion juicer. (The leftover ground up vegetables are good for the chickens or compost.)
Pour in a pretty glass and drink slowly within 5 minutes for the maximum benefit. Why? The enzymes evaporate or dissolve (idk specifics) after a few minutes. Swooshing it around in the mouth helps nutrients to be absorbed immediately and go properly through the first step of digestion - saliva. Alright too many somewhat-gross details for sharing such a good and tasty juice recipe.
Enjoy!
Technicalities aside, here is an enlivening juice recipe for two people. Make/drink less if you aren't used to it because it has a "purifying" aspect to it.
8 med. carrots
2 gala apples
2-3 stalks celery
1 tsp - 1 tbs fresh ginger
I used a Champion juicer. (The leftover ground up vegetables are good for the chickens or compost.)
Pour in a pretty glass and drink slowly within 5 minutes for the maximum benefit. Why? The enzymes evaporate or dissolve (idk specifics) after a few minutes. Swooshing it around in the mouth helps nutrients to be absorbed immediately and go properly through the first step of digestion - saliva. Alright too many somewhat-gross details for sharing such a good and tasty juice recipe.
Enjoy!
Saturday, July 21, 2012
Smooth & Healthy Creme Brûlée (Easy too)
Recipe was adopted from COOKALOT's on allrecipes.com.
My version:
7 egg yolks
4 Tbls powdered coconut (put coconut flakes in coffee grinder)
1/2 tsp Agave or honey
1/2 tsp vanilla extract
2 cups whole milk (un-homogenized)
1/2 cup cream cheese
(for GAPS you could use homemade yoghurt or kefir)
Crust topping (optional)
2 T white sugar
2 T brown sugar
I have to experiment with a GAPS substitute topping, perhaps use only honey in main recipe and sprinkle powdered coconut/grade B maple syrup for a the topping.
Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, coconut, honey and vanilla in a mixing bowl until thick and creamy.
Pour cream into double boiler and stir over med heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture (GRADUALLY to temper eggs) ; beat until combined.
Pour mixture back into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish or several small tart dishes for individual servings.
Bake in preheated oven for approx. 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. May need to turn pan if your oven cooks unevenly. Otherwise hold a torch at 45 degrees and melt sugar by going over the surface instead of using oven.
Remove from heat and allow to cool. Refrigerate until custard is set again. Top with fresh berries. Or if using oven method, eat it while it is still warm and homey because it is irresistible!
The result is a smooth consistency with just enough satisfying hint of coconut and vanilla to round it out and the perfect sweet crunchy top layer.
Flavor Find: Allspice pairs nicely with coconut. (Coming up: Coconut Raisin Macaroons)
My version:
7 egg yolks
4 Tbls powdered coconut (put coconut flakes in coffee grinder)
1/2 tsp Agave or honey
1/2 tsp vanilla extract
2 cups whole milk (un-homogenized)
1/2 cup cream cheese
(for GAPS you could use homemade yoghurt or kefir)
Crust topping (optional)
2 T white sugar
2 T brown sugar
I have to experiment with a GAPS substitute topping, perhaps use only honey in main recipe and sprinkle powdered coconut/grade B maple syrup for a the topping.
Preheat oven to 300 degrees F (150 degrees C).
Beat egg yolks, coconut, honey and vanilla in a mixing bowl until thick and creamy.
Pour cream into double boiler and stir over med heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture (GRADUALLY to temper eggs) ; beat until combined.
Pour mixture back into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish or several small tart dishes for individual servings.
Bake in preheated oven for approx. 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil.
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. May need to turn pan if your oven cooks unevenly. Otherwise hold a torch at 45 degrees and melt sugar by going over the surface instead of using oven.
Remove from heat and allow to cool. Refrigerate until custard is set again. Top with fresh berries. Or if using oven method, eat it while it is still warm and homey because it is irresistible!
The result is a smooth consistency with just enough satisfying hint of coconut and vanilla to round it out and the perfect sweet crunchy top layer.
Flavor Find: Allspice pairs nicely with coconut. (Coming up: Coconut Raisin Macaroons)
Friday, July 20, 2012
New Beginnings Today
After several Facebook updates and most of my posts on my other blog, Angelene, revolving around delicious food experimentations I decided it was time to create this here blog, Just Made. Reserving Angelene for sharing my new art work, music finds, everyday life, and travels - my main other life.
Until I purchase a digital camera, and quit using up good black and white film for photographing food, this blog will be...boring. Being an artist, you can understand my deep appreciation for the visual aspect of delectable creations.
Food involves all of the senses: sight, sound, taste, smell, and of course, inspiration.
Until I purchase a digital camera, and quit using up good black and white film for photographing food, this blog will be...boring. Being an artist, you can understand my deep appreciation for the visual aspect of delectable creations.
Food involves all of the senses: sight, sound, taste, smell, and of course, inspiration.
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