shanmonster: (On the stairs)
I've made these a couple of times. They're delicious and quite filling. The recipe is based off Chai-Spiced Almond Butter Bites. The recipe yields approximately 15 ~1.25" balls.

I like these as a quick snack before/after a workout. I've had them as part of my breakfast, too.

The recipe is vegan and paleo-friendly, if this matters for you.

1/2 cup shredded coconut
1/2 cup almonds
1 cup pit-free dates
1/4 cup nut butter (I've used peanut butter and almond butter. Both are good.)
2 Tbsp hemp seeds
1/2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground black pepper
1/4 tsp ground cloves
1/4 tsp allspice
1/4 tsp sea salt
1 Tbsp coconut oil

  1. Pulse coconut and almonds in food processor until there are no large chunks.
  2. Add remaining ingredients and pulse until everything is combined to a dough-like consistency.
  3. Press dough with hands and then roll balls up about 1.25" in diameter.
  4. Place in an air-tight container and store in the fridge. The cooled coconut oil will firm them up.
shanmonster: (On the stairs)
Gluten-free bread is often a disappointment. Even when it's good, it's almost always mediocre in comparison to "the real thing."

This recipe is an exception. It is genuinely delicious. I'm baking a loaf right now.

However, since there is soooo much almond in it, don't pig out on it, even though it's so yummy. I'll probably eat too much, anyway. Mmm.

I based my recipe off this one: Irish Soda Bread.
  • 2 ¾ cups blanched almond flour
  • ¼ teaspoon sea salt
  • 1 ½ teaspoons baking soda
  • ½ cup raisins
  • ½ tablespoon sesame seeds (optional)
  • ½ tablespoon hemp hearts (optional)
  • 2 eggs
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • pinch of caraway seeds

  • Combine almond flour, salt, baking soda, raisins, sesame seeds, and hemp hearts in a large bowl.
  • In a smaller bowl combine eggs, honey, and apple cider vinegar
  • Mix wet ingredients into dry.
  • Put parchment paper on a baking sheet.
  • Dump batter on a piece of parchment paper and shape into a large, flat circle that is about 8" across and 1 ½" tall
  • Sprinkle top of bread with caraway seeds
  • Bake at 350° for 20 minutes, then turn off oven and leave bread in for 10 more minutes
  • Cool bread for ½ hour then slice and serve with butter and jam.
shanmonster: (Tiger claw)
I never cared much for mayo until I made my own and ate it with homemade baked sweet potato fries. This is the shit.

I got the recipe from here, but this is my halved-down version.

1 egg
1 cup light olive oil
1 tablespoons apple cider vinegar (or fresh lemon juice)
1/2 teaspoon fine celtic sea salt

I also add
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper

Combine the egg, vinegar, salt, mustard, and cayenne in a blender and pulse a few times until frothy.
With the blender running, add the olive oil a little at a time – almost drop by drop at first – until an emulsion starts to form.
Continue adding the rest of the oil in a slow, steady stream.
Add more salt or other ingredients to taste.
Store, tightly covered, in the refrigerator for up to 7 days.
shanmonster: (On the stairs)
I'm getting better at this flourless baking thing. Today, I tried out a new recipe. This one is adapted from this recipe.


  • 1 1/2 cup ground almonds
  • 2 Tbsp ground flaxseed
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of nutmeg
  • pinch of salt
  • 2 very ripe bananas, mashed
  • 2 eggs
  • 1 Tbsp olive oil
  • 1/3 cup chopped pecans
  • dried banana or additional pecans for optional topper

Heat oven to 375. Place muffin liners in muffin tin and set aside.

In a large bowl, mix ground almonds, flaxseed, cinnamon, baking soda, baking powder, nutmeg, and salt.

In another bowl, mix mashed bananas, eggs, and olive oil.

Dump the wet mixture into the dry and stir until combined. Stir in the pecans.

Fill muffin cups about 3/4 of the way. Sprinkle additional nuts or poke a banana chip into the top of each one. Bake for 21-23 minutes, or until toothpick poked in comes out clean.

Makes 6 giant muffins, or about a dozen regular sized ones.

[Banana Bread Muffins]
shanmonster: (Default)
I've been doing a fair bit of experimentation with grain-free baking for a while. And when I cook without any sweeteners, it gets tricky. How do I bake something that tastes good without using any sort of sugar other than fruit?

Well, after trial and error, I managed to adapt this recipe and came up with this. These make a nutritious breakfast or snack.


2 1/4 cups almond flour (ground almonds)
1/2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground ginger
2 tbsp melted coconut oil
4 eggs
3/4 cup grated carrot
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup shredded unsweetened coconut
3 or 4 Mejdooli dates, finely chopped

Heat oven to 350. (You can melt your coconut oil by setting the bottle on the back of the stove while the oven heats.)

In a large bowl, combine almond flour, baking soda, salt, and spices. Set aside.

In a separate bowl, beat eggs, and mix in coconut oil.

Pour the wet ingredients in with the dry ones and mix well.

Stir in carrot, raisins, nuts, coconut, and dates. Mix well.

Line muffin tin with cupcake papers (or grease tin). Fill the papers with the batter.

Bake for 18-20 minutes (or until inserted toothpick comes out clean).

This yields 6 giant muffins, and 3 small ones for me....
shanmonster: (Default)
I was a member of a farm share this summer, and it got me eating vegetables outside my normal choices. One of the vegetables I received was the tomatillo. I'd never cooked with those before, so I went searching for recipes incorporating them. Mostly, I found salsa recipes, but I didn't want salsa. I wanted a dish, not a condiment. But then I found this recipe for chili verde, I made it, and I was won over. I made some small changes to the method, so I'll post my version, here.

1 1/2 pounds tomatillos
a full bulb of garlic, broken into cloves
2 jalapeños or other hot peppers
1 bunch cilantro leaves, cleaned and chopped
a pork tenderloin cut into 1" cubes
Salt (optional) and freshly ground black pepper
Bacon fat
2 big cooking onions, chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups stock (I've used chicken, turkey, and vegetable stock. They all work)
Pinch of ground cloves

Put your oven onto broiler mode and start peeling the papery husks off the tomatillos. Wash the tomatillos off, slice them in half, and place them onto a large baking sheet with a lip. Put about half the garlic cloves onto the sheet (you can peel them or not. It doesn't matter.) Discard seeds and stems from the peppers, and put the peppers on the baking sheet, too.

Stick the baking sheet into the oven for about 5-7 minutes, until the skins are lightly blackened.

If you haven't already, take the skins off the garlic. Dump the garlic, peppers, and tomatillos into a blender. Toss in the chopped cilantro. Pulse until everything is well blended. You can add some of the stock, if necessary.

Put a tablespoon or so of bacon fat in a large skillet and heat on medium. Season the pork cubes with salt and pepper (I don't bother with salt half of the time, and it still tastes fine to me). Brown the meat in the pan, then dump it into a crock pot.

Mince remaining garlic, and fry that and the chopped onions until soft in the skillet. Dump them into the crock pot.

Pour the tomatillo mixture on top of meat and onions. Add oregano and cloves, then top up with stock and give it a stir. Cook on high until it comes to a boil, then turn to low and let it cook at least 3 hours until the meat is tender.

shanmonster: (On the stairs)
I was biking home from the gym yesterday and happened to see a café sign advertising pear and parsnip soup. "Mmm," I thought. "That sounds delicious!"

So I got home and started looking around for recipes I could use, considering I'm doing the Whole30 challenge again, right now. And lo and behold, I found something. The following recipe is adapted from this. My changes make it Whole30 compliant, and vegan, too.

2 lbs parsnips, ends trimmed, peeled
1 medium onion, peeled and quartered
2 cloves garlic, whole but not peeled
Sea salt and fresh black pepper
1-2 Tbsp grape seed oil
2 pears, peeled, cored, and cubed
2 cups vegetable stock
1/2 tsp marjoram
1/2 cup coconut milk

Heat oven to 375°F. Toss parsnips, onion, and garlic in oil, then place on a rimmed baking sheet. Sprinkle on salt and pepper.

Roast for 40 minutes, shaking the pan once or twice, until vegetables are lightly browned. Remove pan from oven. Squeeze the garlic cloves out of their skin into a large soup pot. Cut the parsnips into 1-inch chunks and add to the pot with onion, pear, marjoram, and stock. Add enough water to almost cover the vegetables.

Bring to a boil, then reduce heat to simmer and cook, uncovered, until the pear and parsnips are tender (approximately 25 minutes). Use an immersion blender to purée the soup in the pot (or purée in batches in a blender). Blend in the coconut milk, and serve.

This is good.

No, you don't understand. It's good. Good good. I'm talking one of my favourite soup recipes ever good....
shanmonster: (On the stairs)
I have never liked turnip. Or rutabaga. Excuse my ignorance, but the two taste the same to me.

I got a rutabaga in my farm share, though, so I figured I'd better find a way to cook it that might make it palatable. I succeeded. Not only is it palatable, but it's pretty darned tasty. And nutritious, of course!

So here's what I did:
  • one rutabaga (or turnip), at least the size of a small bowling ball, peeled and chopped
  • 1 large onion, sliced in half, then chopped in 1/4" slices
  • about 2 Tbsp of cooking fat (bacon fat, coconut oil, or whatever)
  • salt and pepper to taste
  • about 1/4 cup of apple cider
  • a few sprigs of fresh parsley

Cover rutabaga with water in a pot, and boil for 10-15 minutes, until tender.
Sauté onions in fat/oil until tender and golden brown.
When rutabaga is cooked, drain and mash. When well mashed, mix in apple cider, onions, and parsley. Ta-da!

And now I have a turnip recipe I like. Yay!
shanmonster: (Tiger claw)
I have so much leftover turkey from T-day, and two cabbages from the farm share. What to do?


I adapted this recipe from here, and it's absolutely delicious.
  • 1 Tbsp bacon fat
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • About a pound of chopped, leftover turkey
  • 4 cups chopped cabbage
  • 1 giant carrot, sliced
  • 2 cups of strained tomatoes
  • about 3-4 cups of turkey stock
  • 1 Tbsp apple cider vinegar
  • 1 tsp salt
  • 1 Tbsp dried oregano
  • 1/2 Tbsp Italian spice blend
  • 1/4 tsp ground black pepper

Brown the onion and garlic in bacon fat in a stew pot. Add remaining ingredients. Bring to a boil, then simmer until the vegetables are soft.

That's it.

Om nom nom....
shanmonster: (Default)
I'm on the Whole30 challenge right now, which cuts dairy, legumes, and grain out of my diet. So when I saw this recipe for Hungarian Mushroom Soup I thought, Damn. That looks mighty tasty.

So today I decided to make it Whole30 friendly.

It was delicious.

Here's what I did:

4 tablespoons coconut oil
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon coconut aminos (basically coconut sap. Takes the place of soy sauce)
2 cups broth (I used homemade turkey stock, but I'm sure veggie or chicken would work, too)
1 cup coconut milk
3 tablespoons ground almonds
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup coconut milk

  • Melt the coconut oil in a large pot over medium heat.
  • Sauté onions in this for 5 minutes.
  • Add mushrooms and sauté another 5 minutes.
  • Stir in dill, paprika, coconut aminos, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  • In a small bowl, mix coconut milk and ground almonds together. Add to soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  • Stir in ground black pepper, lemon juice, parsley, and the rest of the coconut milk. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

It was delicious.

Mushroom soup

July 2017

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