While this site is about fiber, I think we should talk favorite recipes also. After all, we have to eat while we craft right? Share your recipes here!
- Public Group
- Raspberry-almond thumbprint cookies. Ingredients :
1/2 cup butter, softened.
1/4 cup packed brown sugar.
1 egg. vanilla extract.
1 cup all-purpose flour.
1/4 cup finely chopped walnuts or almonds.
2/3 cup any flavor fruit jam.
1/4 teaspoon salt.
Preheat oven to 350 degrees F. Grease cookie sheets.
Separate egg, reserving egg white. Cream butter and sugar. Add egg yolk,, vanilla and cream again. Add flour and salt, mixing well.
Shape dough into balls. Roll in egg white,( I beat it with the fork , until it becomes a bit foamy) then walnuts/almonds. Place on cookie sheets about 2 inches apart. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for 15 minutes.
Pistachio & almond Baklava recipe.
* 3 cups sugar, divided
* 1-1/2 cups water
* 1/2 cup honey
* 5 teaspoons lemon juice
* 3 cups unsalted pistachios
* 2-1/4 cups unsalted almonds
* 1-1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1-1/2 cups butter, melted
* 1 package(16 ounces ) frozen phyllo dough, thawed
* In a small saucepan, bring 2 cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer 5 minutes. Cool.
* Preheat oven to 350°. Working in batches, combine pistachios and almonds in a food processor; cover and process until finely chopped. Transfer to a large bowl. Stir in cinnamon, nutmeg and remaining sugar; set aside.
* Brush a baking pan with some of the butter. Unroll the package of phyllo dough; cut stack into a rectangle that fits your pan. Discard scraps. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 7-9 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture. Top with 8-10 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer. Using a sharp knife, cut into diamond shapes. Bake until golden brown, around 40 minutes. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand for an hour or two. It tastes even better the next day.
- Almond -coconut flour Chocolate Cake
1 cup almond flour .
1/3cup coconut flour.
1 tablespoon psyllium husk.
1/3 cup sugar or sweetener ( I use erythritol) .
6 tablespoons butter ,softened.
2 teaspoons baking powder.
1/2 cup almond milk .
2 tablespoons cacao. vanilla extract. optional- coconut flakes.
Topping; room temperature cream cheese creamed with sugar and vanilla. mixed berry jam.
Directions: cream the butter with the sugar ( or sweetener) add the vanilla extract and eggs, cream well. Separately mix all the dry ingredients together, and add them to the butter mixture, by folding them in gently. Add the almond milk. Bake at 350*F , let cool on a rack. Once cooled, spread the topping and enjoy.
- Teff flour chocolate cake. #sugarfree #cleaneating Ingredients
½ cup whole almonds (with skins or blanched)
¼ teff flour
6 ounces 70% chocolate, coarsely chopped
¾ cup sugar
10 tablespoons unsalted butter, softened
⅛ teaspoon salt
4 large cold eggs
Position a rack in the lower third of the oven and preheat to 375℉.
Grease (with vegetable oil or butter) bottom and sides of 8-inch springform pan with removable bottom. Pulse the almonds and teff flour in a food processor until finely ground. Set aside.
Put the chocolate in a large stainless steel bowl, set it in a wide skillet of barely simmer water, and stir occasionally until nearly melted. Remove the bowl from the water bath and stir the chocolate until completely melted and smooth. Let cool to lukewarm. Add the almond-teff mixture, sugar, butter chunks, and salt and beat with the handheld mixer on medium speed until the ingredients are well blended and the mixture thickens and lightens slightly in color. Beat the eggs, one by one. Continue beating on high speed for a minute or two, or until the batter is fluffy and lighter in color; it should resemble fluffy chocolate frosting.
Scrape the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, until a toothpick inserted into the center of the torte comes out with a few moist crumbs. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the inside of the pan to loosen the cake and allow the thin crust on top to sink as the cake cools. Let cool completely. Remove the pan sides and transfer the cake to a serving platter. The torte ca be kept at room temperature, covered, for up to 3 days. ( For the one in the picture I made vanilla pudding as topping. )