Green Chili
Recently, I made Green Chili from Elizabeth Gordon's book, Simply Allergy-Free. It was so easy and delicious! It's not spicy at all
unless you add jalapenos.
Ingredients:
3# pork shoulder, cubed
1 28 oz. can green tomatillos, crushed (I crushed mine by hand since they were whole)
1 4 oz can chopped green chilis
1 yellow onion, chopped
1 bunch cilantro, chopped
1/2 t. cumin powder
1 t. dried oregano
1/2 t. salt
limes and jalapenos for serving
Instructions:
Place meat, chilis, onion, cilantro, cumin, oregano, and salt in the slow cooker and toss to coat. Add the crushed tomatillos and cover. Cook on low for 6-8 hours. I used my potato masher to shred up the meat.
Serve over white rice or soaked and cooked white beans.
It's great leftover, too!
Ingredients:
3# pork shoulder, cubed
1 28 oz. can green tomatillos, crushed (I crushed mine by hand since they were whole)
1 4 oz can chopped green chilis
1 yellow onion, chopped
1 bunch cilantro, chopped
1/2 t. cumin powder
1 t. dried oregano
1/2 t. salt
limes and jalapenos for serving
Instructions:
Place meat, chilis, onion, cilantro, cumin, oregano, and salt in the slow cooker and toss to coat. Add the crushed tomatillos and cover. Cook on low for 6-8 hours. I used my potato masher to shred up the meat.
Serve over white rice or soaked and cooked white beans.
It's great leftover, too!
Spritz Cookies
I recently tried making Vanessa Romero's Spritz Cookies. Although they were delicious, they completely flattened in the oven! After a little experimentation, this is the recipe I came up with using hers as my inspiration. Thank you, Vanessa, for bringing a childhood favorite back to my family!
Ingredients:
- 1 1/2 c. Blanched Almond Flour
- 1 1/8 c. Gluten-Free Flour Blend
- 1/4 c. Unmodified Potato Starch
- 1/2 tsp. Aluminum-Free Baking Powder
- 1/2 c. Butter, Softened
- 1/2 c. granulated sugar (Vanessa writes that she prefers Swerve or Birch Xylitol for sugar-free.)
- 1 pastured egg
- 1 Tbsp. Unsweetened Almond Milk
- 3/4 tsp. Vanilla Extract
- 1/2 tsp. Almond Extract
- Granulated Sugar for topping (I haven't tried these yet, but I love that they're naturally colored.)
- Cookie Press
- Baking Sheet
- Silpat
- Spray Bottle filled with purified water
Directions:
- Preheat oven to 350 degrees Farenheit.
- In a bowl, blend almond flour, gluten-free flour blend, potato starch, and baking powder.
- In your standing mixer, cream together butter and sugar or sugar-free sweetener.
- To the creamed butter, add egg, milk, vanilla extract, and almond extract.
- Slowly add flour mixture to butter mixture until combined. You want the consistency of your dough to be firm, almost as firm as a cookie dough, but not so firm that it won't push through your cookie press.
- Fill the cookie press with the dough and press cookies onto a baking sheet. (I use a Silpat).
- Bake for about 10 minutes. You want the cookies to just barely start turning brown on the bottom.
- After removing the cookies from the oven, transfer the cookies to a cooling rack.
- Spritz each cookie with water and then sprinkle with granulated sugar.
Snickerdoodle Muffins
This recipe is adapted from Elizabeth Gordon's Snickerdoodle Muffin recipe in her book Simply Allergy-Free.
Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten
Instructions
Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt. Make a "well" in the center. Add coconut oil, vanilla extract, and applesauce or egg Blend well. Batter should not be lumpy.
Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center. Tops should be just slightly golden. Let cool.
Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended).
Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten
Instructions
Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt. Make a "well" in the center. Add coconut oil, vanilla extract, and applesauce or egg Blend well. Batter should not be lumpy.
Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center. Tops should be just slightly golden. Let cool.
Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended).
Buttercream Frosting
Ingredients
1 1/2 c. confectioners' sugar
1 stick (1/2 cu.) butter, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons heavy whipping cream, or more
1 stick (1/2 cu.) butter, room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons heavy whipping cream, or more
Instructions
Cream butter and sugar, then slowly add vanilla and cream. Add more cream if needed to get desired consistency.
Carrot Cake with Dairy-Free Cream Cheese Frosting
Ingredients
½ cup ground Pepitas (pumpkin seeds)
¼ cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ground vanilla
2 cups shredded carrots
¼ cup apple butter*
½ cup sunflower seed butter
½ cup pure maple syrup
4 pastured eggs
Dairy-Free Cream Cheese Frosting Ingredients:
1 cup coconut oil
1 cup coconut yogurt (or other dairy free yogurt option)
The cream from the top of one full fat can of coconut milk (approx. 1 cup)
1 tblsp ground vanilla
3 tblsp maple Syrup
Recipe: http://www.fresh4five.com/ 2013/10/ grain-free-carrot-cake-with-dai ry-free-cream-cheese-frosting/
Labels:
carrots,
Coconut Flour,
coconut oil,
Dairy-Free,
Fresh4Five,
Gluten-Free,
Grain-free,
nut-free
Easiest Egg Replacer Ever
1/4 c. unsweetened applesauce
If you're replacing more than one egg, this works best in conjunction with other egg replacers, like flax gel or powdered egg replacer.
If you're replacing more than one egg, this works best in conjunction with other egg replacers, like flax gel or powdered egg replacer.
Flax Gel or Flax "Egg
This recipe is from Colette Martin's Learning to Bake Allergy-Free.
Ingredients
1 T. ground flax seeds
3 T. warm water (not hot)
Instructions
1. Whisk ground flax and water.
2. Let sit 8-10 minutes so it can gel.
3. Blend to reincorporate with water.
4. Add to your recipe as you would add eggs.
Ingredients
1 T. ground flax seeds
3 T. warm water (not hot)
Instructions
1. Whisk ground flax and water.
2. Let sit 8-10 minutes so it can gel.
3. Blend to reincorporate with water.
4. Add to your recipe as you would add eggs.
Powdered Egg Replacer
This recipe is from Learning to Bake Allergy-Free by Colette Martin.
Ingredients
1 t. corn starch or tapioca starch
1/2 t. baking powder
1/8 t. xanthan gum
2 Tbs. warm water
Instructions
1. Place cornstarch or tapioca starch in bowl.
2. Whisk in baking powder and xanthan gum.
3. Whisk in water.
4. Let sit 3 minutes, then add to recipe as you would add eggs.
Ingredients
1 t. corn starch or tapioca starch
1/2 t. baking powder
1/8 t. xanthan gum
2 Tbs. warm water
Instructions
1. Place cornstarch or tapioca starch in bowl.
2. Whisk in baking powder and xanthan gum.
3. Whisk in water.
4. Let sit 3 minutes, then add to recipe as you would add eggs.
Coffee Cake with Streusel Topping
This recipe is based on the recipe by the same name in Learning to Bake Allergen-Free by Colette Martin.
Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla
Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil
Instructions
Cake Batter Ingredients:
2 cups gluten-free flour blend
1/2 t. xanthan gum
3 t. baking powder
1/2 t. salt
4 T. (1/2 stick) butter or coconut oil
1/2 c. sugar
2 eggs (or for egg-free 3 t. egg replacer)
1/2 c. unsweetened applesauce
1/2 c. coconut milk or other milk (if using egg replacer increase to 1 c.)
1 t. vanilla
Streusel Topping Ingredients
2/3 oat flour (ground GF oats)
3/4 c. light brown sugar, packed
1/2 t. cinnamon
1/4 t. nutmeg
3 T. butter or cold coconut oil
Instructions
- Preheat oven to 350 degrees F.
- Mix gluten-free flour blend, xanthan gum, baking powder, and salt.
- Blend eggs or egg replacer, applesauce, milk, and vanilla.
- In separate bowl, cream sugar and butter.
- Slowly add egg or egg replacer mixture to sugar and butter mixture.
- Slowly add flour mixture to sugar and butter mixture.
- Pour into greased 9x9" baking dish.
- Blend oat flour, light brown sugar, cinnamon and nutmeg.
- Cut butter into oat flour mixture.
- Top on cake batter mixture.
- Bake for 45 minutes or until knife comes out clean from center of cake. (If you used egg replacer version, the cake may only take 35 minutes.)
Blueberry Scones
Based on Colette Martin's Blueberry Scones recipe in Learning to Bake Allergy-Free.
1 1/4 . GF oat flour
1 1/2 c. GF Flour Blend
1/2 t. xanthan gum
3 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. brown sugar
2 pastured eggs
1/4 c. coconut oil
1/2 c. milk, soured milk, or coconut milk
1 T. lemon juice
1 c. blueberries
1 1/4 . GF oat flour
1 1/2 c. GF Flour Blend
1/2 t. xanthan gum
3 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. brown sugar
2 pastured eggs
1/4 c. coconut oil
1/2 c. milk, soured milk, or coconut milk
1 T. lemon juice
1 c. blueberries
- Blend dry ingredients
- Blend wet ingredients
- Add the dry to the wet. Add water, if needed.
- Fold in blueberries.
- Gently flour hands and baking sheet (I used my silpat). Press dough onto surface and work into a flat circle - like a giant biscuit - until about 1/2" thick. Cut into wedges and bake in that shape.
- Bake at 350 F for 20-30 minutes.
Gluten-Free Flour Blend
This recipe is from Colette Martin's Learning to Bake Allergy-Free.
1 c. white rice flour
1/2 c. tapioca starch
1/2 c. potato starch
Blend thoroughly. Add xanthan gum (if needed) at the time of baking, since it does not blend evenly in flour mixture.
Even easier:
Blend very well two (24 oz.) bags of White Rice Flour, one bag Tapioca Starch, and one bag Potato Starch. There is less Tapioca Starch doing it this way, but I've found the blend works great in my recipes and it's much more convenient.
1 c. white rice flour
1/2 c. tapioca starch
1/2 c. potato starch
Blend thoroughly. Add xanthan gum (if needed) at the time of baking, since it does not blend evenly in flour mixture.
Even easier:
Blend very well two (24 oz.) bags of White Rice Flour, one bag Tapioca Starch, and one bag Potato Starch. There is less Tapioca Starch doing it this way, but I've found the blend works great in my recipes and it's much more convenient.
Shortcakes and Biscuits
This recipe for is based on Elizabeth Gordon's Shortcakes recipe in Simple Allergy-Free. Although her recipe is for shortcakes, it works very well for biscuits as well. Since I didn't have any sorghum flour on hand, I used tapioca starch instead and it worked beautifully. And since canola oil is not healthy, I used coconut oil.
Ingredients
2 c. rice flour
2/3 c. potato starch
1/3 c. sorghum flour (I used tapioca flour which is also called starch)
2 5/8 t. xanthan gum
1 T. baking powder
1 t. baking soda
2 T. sugar
1 c. coconut milk kefir (I used plain coconut milk - full fat)
1 c. water
1/3 c. canola oil (I used coconut oil since canola is not healthy for us)
1/4 c. applesauce
Preheat oven to 400 degrees F.
1. Blend dry ingredients together.
2. In a separate bowl, blend wet ingredients together.
3. Pour the wet into the dry ingredients all at once and blend well.
4. Make into 1/2 c. balls and flatten them. (I baked them on my silpat.) Bake for 20 minutes.
Ingredients
2 c. rice flour
2/3 c. potato starch
1/3 c. sorghum flour (I used tapioca flour which is also called starch)
2 5/8 t. xanthan gum
1 T. baking powder
1 t. baking soda
2 T. sugar
1 c. coconut milk kefir (I used plain coconut milk - full fat)
1 c. water
1/3 c. canola oil (I used coconut oil since canola is not healthy for us)
1/4 c. applesauce
Preheat oven to 400 degrees F.
1. Blend dry ingredients together.
2. In a separate bowl, blend wet ingredients together.
3. Pour the wet into the dry ingredients all at once and blend well.
4. Make into 1/2 c. balls and flatten them. (I baked them on my silpat.) Bake for 20 minutes.
Jerky Recipe
1 pound london broil steak or flank steak (ask the butcher for a very lean piece)
¼ cup coconut aminos*
¾ teaspoon all natural liquid smoke**
¾ teaspoon chili powder
½ teaspoon sea salt
¼ teaspoon fresh cracked pepper
¼ teaspoon garlic salt
¼ teaspoon onion powder
¼ teaspoon smoked paprika
dash of cayenne pepper*You can substitute Tamari for the coconut aminos but omit the sea salt.
http:// www.againstallgrain.com/2013/ 01/07/smoky-beef-jerky/
Strawberry Yogurt
Ingredients
20 oz. plain raw milk yogurt
3/4 c. (or more, to taste) strawberry freezer jam
Instructions
Blend well. (I use my immersion blender.)
20 oz. plain raw milk yogurt
3/4 c. (or more, to taste) strawberry freezer jam
Instructions
Blend well. (I use my immersion blender.)
Maple Syrup Yogurt
Ingredients
20 oz. plain raw milk yogurt
1/2 c. maple syrup (preferably Grade B)
Instructions
Blend well. (I use my immersion blender.)
20 oz. plain raw milk yogurt
1/2 c. maple syrup (preferably Grade B)
Instructions
Blend well. (I use my immersion blender.)
Mozzerella Cheese Sticks
Substitute gluten-free cream crumbs.
http://ajoyfulmother.com/2013/07/12/homemade-mozzerella-sticks/
http://ajoyfulmother.com/2013/07/12/homemade-mozzerella-sticks/
Homemade Nutella Recipe
Ingredients
1 cup unsalted hazelnuts (also called filberts)
3 oz bittersweet chocolate (you could use anywhere between 70% and 85%)
2 Tbsp extra virgin coconut oil
Recipe: http://paleoaholic.com/ paleo-recipe/paleo-nutella/
Beef sausage
Ingredients:
3 lbs of ground beef
1-2 onions, chopped finely
1/2 teaspoon of 3 different sweet spices (cinnamon, allspice, nutmeg, ginger etc)
1 teaspoon cayenne pepper
1 teaspoon each of at least 5 different savory spices (cumin, coriander, ground pepper, sage, oregano, etc)
2 teaspoons sea salt
1 tablespoon basil
2 eggs
See the instructions here:
http://us2.campaign-archive2.com/?u=a98d3fc95cbe1818ce3ab3839&id=843b6a750e&e=04f5a67a1e
And get more info about Cara's cookbook here: http://www.healthhomehappy.com/cookbook
Homemade Floor Cleaner
http://naturesnurtureblog.com/2012/04/19/homemade-floor-all-purpose-cleaner/ |
Ingredients
- 1 cup water
- 1 cup vinegar
- 1 cup alcohol
- 2-3 drops dish soap (Castile, Dawn, etc.)
- 5 drops lavender essential oil
- 5 drops orange essential oil
- 3 drops peppermint essential oil
- Fine-mist spray bottle – 24oz
Mango Lassi Frozen Yogurt
Substitute alternative natural sweetener for sugar - such as raw honey.
http://www.seriouseats.com/recipes/2013/06/mango-lassi-frozen-yogurt-recipe.html
http://www.seriouseats.com/recipes/2013/06/mango-lassi-frozen-yogurt-recipe.html
Cucumber Salad with Mayo and Red Wine Vinegar
Ingredients
1 cucumber, sliced
1 red or white onion, sliced in half moons and separated
1/2 c. mayo
2 Tbsp. red wine vinegar (or rice wine vinegar or apple cider vinegar will do)
unrefined Celtic Sea Salt, to taste
pepper, to taste (optional)
Instructions
Slice vegetables. Blend mayo and vinegar. Go by consistency desired over measurements. Toss with vegetables. Add spices. Serve cold.
1 cucumber, sliced
1 red or white onion, sliced in half moons and separated
1/2 c. mayo
2 Tbsp. red wine vinegar (or rice wine vinegar or apple cider vinegar will do)
unrefined Celtic Sea Salt, to taste
pepper, to taste (optional)
Instructions
Slice vegetables. Blend mayo and vinegar. Go by consistency desired over measurements. Toss with vegetables. Add spices. Serve cold.
Unstuffed Cabbage Rolls
Ingredients:
1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Preparation:
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8
Join us for more interesting info -- fun stuff, recipes and inspirational friends from all over the world! Gregg's Skinny Friends - Health & Weight Control
http://skinnygregg.com/
1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Preparation:
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8
Join us for more interesting info -- fun stuff, recipes and inspirational friends from all over the world! Gregg's Skinny Friends - Health & Weight Control
http://skinnygregg.com/
Crock Pot Freezer Cooking
Many of these meals could be easily adapted for allergies.
http://whoneedsacape.com/2012/11/crockpot-freezer-cooking/
http://whoneedsacape.com/2012/11/crockpot-freezer-cooking/
Bug Repellant Lotion Bars
The "purification" blend is citronella, lemongrass,
rosemary, melaleuca,
lavandin, and myrtle, which are things I've seen in natural bug repellant spray recipes.
http://www.homemademommy.net/2013/05/bug-repellent-lotion-bars.html
http://www.homemademommy.net/2013/05/bug-repellent-lotion-bars.html
Strawberry Frozen Yogurt Popsicles
We use these popsicle molds.
Ingredients:
Raw Milk Yogurt
Strawberry Jam
Instructions:
Fill mold 1/4 way with yogurt, then a thin later of jam. Repeat until mold is full. Take a butter knife and slide through the layers to make the layers blend slightly, but not completely. Freeze 6-12 hours.
Alternatively, you can use any fresh, pureed fruit.
Inspired by these popsicles.
Ingredients:
Raw Milk Yogurt
Strawberry Jam
Instructions:
Fill mold 1/4 way with yogurt, then a thin later of jam. Repeat until mold is full. Take a butter knife and slide through the layers to make the layers blend slightly, but not completely. Freeze 6-12 hours.
Alternatively, you can use any fresh, pureed fruit.
Inspired by these popsicles.
Raw Milk Yogurt (Slow Cooker Method)
Ingredients:
8 T. plain yogurt, either from a previous batch or store-bought unflavored/plain with live cultures, like this
Supplies:
Pot
Measuring cups
Measuring spoons
Instructions:
Be sure to find a bowl that just fits inside your slow cooker. A 2.5
qt Pyrex mixing bowl just fits inside a standard 5 qt crock pot.
- Fill the crock with warm water, approximately one third full.
- Test the amount of water by placing the mixing bowl in the water and make sure it does not overflow from the crock pot, then remove it.
- Place the lid on crock pot and turn on to the "keep warm" setting.
- Now, place the mixing bowl on top of a pot of water over medium heat (double boiler method). Fill the bowl with 2 quarts raw milk. Heat gently, stirring occasionally.
- While the milk is heating, place 4 tablespoons of yogurt in a glass container. I like to use a glass Pyrex measuring cup.
- When the milk reaches 110F degrees, remove from heat, add approximately 1 cup of warm milk to the yogurt in the Pyrex measuring cup, and stir until combined. (It doesn't matter how much milk you add, just so long as it is enough to mix the yogurt in thoroughly; this step helps ensure that the yogurt blends into the milk properly.)
- Add this mixture back into the large Pyrex bowl of heated milk and stir.
- Turn off the slow cooker and remove the lid. Then place the bowl gently into the slow cooker, taking care not to get water into the yogurt. Replace the lid and wrap the slow cooker in a towel or blanket.
- Allow yogurt to culture for 8 hours or more. The longer it cultures, the more tart it will be.
- Optional: Raw milk yogurt tends to be runnier than regular yogurt; for thicker yogurt, place cheese cloth in a large mesh strainer or colander and pour the yogurt in. Place this over a bowl and place in the refrigerator. Allow whey to drain until desired consistency is reached. The whey can be kept in the refrigerator for up to 6 months.
- You can then flavor with maple syrup or honey, pureed fruit, or whatever you like.
Rootbeer Float Popsicles
Ingredients:
Popsicle Molds
Coconut Milk
2 bottles Virgil's Diet Rootbeer
Instructions:
Fill popsicle molds about 1/4 to 1/3 full with coconut milk, then top with rootbeer, leaving about 1/2 inch head space because it will expand. Freeze about 3-6 hours.
Inspired by these popsicles.
Popsicle Molds
Coconut Milk
2 bottles Virgil's Diet Rootbeer
Instructions:
Fill popsicle molds about 1/4 to 1/3 full with coconut milk, then top with rootbeer, leaving about 1/2 inch head space because it will expand. Freeze about 3-6 hours.
Inspired by these popsicles.
Strawberry Coconut Milk Ice Cream
Dairy-free and delicious! If you prefer non-chunky strawberry ice cream, you could strain the strawberry puree with a cheesecloth or mesh strainer.
Ingredients:
3 cups coconut milk (or raw cow's milk)
4 pastured egg yolks
1/3 cup maple syrup (grade B is best for nutrient value)
1 Tablespoons vanilla extract
1 (16 oz) bag of organic frozen strawberries (thawed), or 1 lb of cleaned, organic strawberries, pureed
Instructions:
Blend egg yolks.
Add maple syrup, vanilla, and coconut milk and blend more.
Pour into ice cream maker.
When nearly done, add strawberry puree until well blended.
Serve immediately.
Freeze leftovers (if there are any!), but keep in mind that it takes a while to thaw coconut milk ice cream.
Ingredients:
3 cups coconut milk (or raw cow's milk)
4 pastured egg yolks
1/3 cup maple syrup (grade B is best for nutrient value)
1 Tablespoons vanilla extract
1 (16 oz) bag of organic frozen strawberries (thawed), or 1 lb of cleaned, organic strawberries, pureed
Instructions:
Blend egg yolks.
Add maple syrup, vanilla, and coconut milk and blend more.
Pour into ice cream maker.
When nearly done, add strawberry puree until well blended.
Serve immediately.
Freeze leftovers (if there are any!), but keep in mind that it takes a while to thaw coconut milk ice cream.
Strawberry Freezer Jam (Sweetened with White Grape Juice)
Ingredients:
16 c. already-hulled and mashed strawberries*
3 c. white grape juice
4 1/2 T. low-sugar pectin
(optional: 3 c. raw honey)
Supplies:
25 - 8 oz jelly jars with lids and bands
canning funnel
large stock pot
potato masher
tongs
Instructions:
In a small saucepan, simmer lids in water.
In a large stockpot, blend mashed strawberries and white grape juice. Gradually stir in pectin.
Bring the mixture to a boil that cannot be stirred down.
Turn heat off. Ladel the hot mixture into the jelly jars. Remove the lids from the hot water with tongs and place on top of each jar. Screw bands finger-tight on jars. Let cool to room temperature. Listen for the lids to seal. Place the jars in the freezer when totally cooled.
Read here about the pros and cons of freezer jam.
* We picked 24 pounds of berries, and froze a one gallon freezer bag full of them. The rest we used for the jam.
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