May 21, 2012
so i just thought i would share a quick post that our favorite almond flour is on sale today! which is a good thing, because i just finished off the last of the 25 lbs that i had in my freezer. yes, i buy it in bulk, freeze it in mason jars and always have one in the fridge ready to bake with.
hint: you always want your almond flour dethawed before you bake with it. if not, it sticks together in obnoxious clumps. i have learned this the hard way, more than a few times.
we prefer to use blanched almond flour because it bakes so much better and is so much finer than typical almond meal. anyway, the sale goes through tomorrow (tuesday at 6:00 pm) and it is for 15% off your entire order. check out honeyville’s web site here…the discount code can be found in the upper right hand corner of their page!
May 15, 2012
i love eggs. or rather, i “loved” eggs. you see, our little family is on a break from eggs (one i hope will only be temporary). we used to be a part of a bi-weekly egg service, that supplied our family with fantastic cage-free, free-range eggs. i loved them. i miss them.
our first few attempts at feeding our youngest son eggs didn’t go well. his reaction to eggs is violent. even though we don’t all need to be egg-free, i am still not baking any items with eggs. the challenge of remembering who can have what or worrying about cross-contamination isn’t worth it to me, so for the time being, i am working on mastering the art of cooking without eggs. i have had a good number of flops, but i have gotten pretty good at judging what a recipe will need.
i have learned that there are limitations to this substitute. if a recipe calls for 6 eggs…you most likely will not get the desired results. typically, if a recipe calls for more than 3 eggs i don’t attempt it.
| flax seed egg replacer |
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Recipe Type: baking
Author: the sprouted life
this recipe is equal to 2 large eggs
- 6 Tbsp. water
- 2 T. ground flax seed
- 1-2 tsp. of coconut oil* (optional)
- 1/2 tsp. baking powder* (optional)
- heat water in sauce pan and whisk in ground flax seed & coconut oil
- heat until mixture begins to bubble (stirring constantly)
- as soon as it begins bubbling and starts to gel up, remove from heat
- let cool down slightly and add to recipe in place of eggs
- ***coconut oil and baking powder are optional
2.2.6
so what do i typically use?
- ground golden flax seed + water + coconut oil
why do i add coconut oil?
- most recipes just call for flax seed and water, but i find that they always seem to be a little dry, so i add a small amount of coconut oil to mimic the fat in the egg yolk.
what about baking soda? chia seeds?
- i add baking soda if i am baking something like a lighter cookie that needs more lift and for 2 eggs usually add ½ tsp. to the dry ingredients.
- a lot of times, i also add 1-2 tablespoons of chia seeds to my baked goods. they gel up and add more lift (plus a lot of other nutrients). this is not a necessary step, but just one we prefer.
- chia seeds can also be used in place of flax seed though the ratio is half of what the flax recipe is and it doesn’t need to be heated, just stir in and let set.
what are my major egg-free flops?
- paleo almond flour pancakes, we are on round 2 and though we have “eaten” them…i couldn’t exactly call them edible and they are definitely not “pancake” like.
- recipes with coconut flour. i love cooking with coconut flour, but not with much success egg free. if anyone has successful egg-free, coconut flour recipes… i would love to try them!
- salmon patties. i try and try to make them stick together without egg, but we always just end up eating salmon hash.
i thought that i would share a photo of our last attempt at paleo almond flour, egg-free pancakes, because i am determined to figure this one out. they were far better than our first attempt, but still need a lot of work. so here is my work in progress (when i figure this one out, i will share a recipe). don’t be deceived, they look awesome, until you attempt to flip them…and then the big stuck mess begins.
shared on: fat tuesday, allergy free wednesdays & food renegade
Apr 10, 2012
marked clearly on my calendar with a big red circle, is the day. january 6, 2009. it was the day that i went gluten free. only for a trial period, right? or so i thought.
i was 4 weeks postpartum with my first son and suddenly all my tummy troubles were back. my sister had been diagnosed with early signs of celiac damage earlier that year and was already well into her gluten free journey. i made the decision, i was done. so what did i do? well naturally i bought a cookbook {1,000 Gluten-Free Recipes (1,000 Recipes)
} it had 1,000 gluten free recipes…this couldn’t be that hard, right?
as soon as my cookbook arrived, i chose a few recipes to try and headed off to whole foods. and there i stood. i think i was there for over 2 hours, just reading labels. never fear, i had my trusty list in hand with all the words that could mean “gluten”. a few hundred dollars later, i came home with all sorts of gluten free items. i had sorghum flour, potato starch, tapioca starch, xantham gum…and on and on, armed and ready to bake.
i have to admit that the first thing we ever baked gluten free was actually a huge success. though we now eat a very limited amount of gluten free starches and grains, i still thought this recipe should be shared. these little cookies, offered me the encouragement i needed as we dove into changing everything about the way we knew how to cook.
| gluten free snickerdoodles |
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Recipe Type: dessert
Author: adapated from: 1,000 gluten free recipes by carol fenster
simple, yet yummy gluten free snickerdoodles. (options included for making them egg-free & dairy-free)
- ¾ c. sorghum flour
- ¾ c. potato starch
- ½ c. tapioca starch
- ½ c. earth balance (for dairy free) or butter
- 1 tsp. xantham gum
- ½ tsp. baking powder
- ½ tsp. unrefined sea salt salt
- 1 Tbsp. packed brown sugar
- 1 c. evaporated cane sugar
- 1 flax seed egg* (for egg free) or 1 free-range egg
- 1 tsp. pure vanilla extract
- 1 tsp. almond extract
- (sugar and cinnamon for coating cookies)
- *flax seed egg (heat 3 Tbsp. water + 1 Tbsp. ground flax seed, until mixture gels)
- mix together dry ingredients (sorghum flour, potato starch, tapioca starch, xantham gum, salt & baking powder) & set aside
- with mixer on low blend butter until smooth & then beat in sugar, flax seed egg, brown sugar, vanilla & almond extract
- slowly fold in dry ingredients
- remove dough from bowl and knead dough with hands until smooth
- divide into two balls and pat into flat disks between plastic wrap or parchment paper
- chill in refrigerator for one hour
- cut each disk of dough into 12 equal pieces
- roll each piece into balls & coat with cinnamon and sugar
- place on parchment lines cookie sheet & press slightly to flatten
- bake at 375 for 12-15 minutes
if making with flax seed egg, cookies with become pretty dry after about 2 days. freezing the extras is our preferred way to store them
2.2.6
}. i love paleo recipes, but many of them are pretty “egg” heavy, so i try alterations to make them work. i first made these as a dessert and then altered them again by adding more fiber for a perfectly filling, slightly sweet breakfast treat.
