Apple Cider Doughnuts Recipe by SmittenKitchen

IMG_4237

Some of my favorite memories visiting Vermont involve these wonderful Doughnuts.  I was thrilled to find these online and even more excited when they turned out exactly as I remember!  While I definitely don’t make a habit of Deep Frying, these guys may have proved “worth the trouble”.  I used SmittenKitchen.com recipe and it did NOT disappoint so I thought it was worth the “share”!  Enjoy!

http://smittenkitchen.com/blog/2009/10/apple-cider-doughnuts/

Baked Maple Butter Pears

IMG_3807

I’ve come to terms with the fact that it is MOST DEFINITELY still summer outside…but…in my kitchen it’s Autumn, and I’m loving it!!  These pears were amazing and I really enjoyed the way the rustic flavors came together…Not too sweet!   Also impressed with the way the pears maintained their shape and texture.  This was a total experiment, that just happened to turn out exceptionally well.  So, here it is.

What you will need: (for 2 pears)

  • 2 Bosc Pears (firm, remember, you are baking them)
  • 1 c Cinnamon toasted walnuts (I buy raw, unsalted, then roast on a cookie sheet 400 degrees, dust with cinnamon if desired)
  • 3 tablespoons butter
  • 1 handful of dried currants
  • 4 tablespoons Real Maple syrup (I choose a grade B)

How it’s Done:

  1. Preheat oven to 350 degrees
  2. Cut the pears about 1/3 from the top (reference photo)
  3. From the bottom, remove the majority of the core.  Try not to breakthrough the bottom of the pear completely, you are creating a well for the other ingredients.  Place on a parchment lined baking sheet, and set aside
  4. In a small sauce pan melt the butter and add the maple syrup until mixed well.  Remove from the heat, and add the currants and walnuts.  Mix everything together.
  5. Pour or scoop the mixture into the cored out pears, as full as possible.  The pear “top” may not stay put, so…I used a toothpick to secure it in place while it baked.
  6. Carefully place the cookie sheet into oven and bake for 25 minutes
  7. Once bake time is complete, let them sit for 5 minutes before serving as they will be exceptionally hot.

I devoured mine as is, but I imagine a creamy scoop of vanilla ice cream would put this dessert over the top!  Enjoy!

Banana & Chia Seed Breakfast Custards (dairy free)

IMG_3375
I have always struggled with eating breakfast … for a multitude of reasons. This has made me excited to eat breakfast, it’s absolutely delicious! It’s a great “Make ahead of time” breakfast for those busy mornings. It might be fun to experiment with different flavors too!
Recipe Credit: www.meaningfuleats.com

What you will need:
Serving size: 4
• 13.5 oz Coconut milk
• 2 egg yolks
• 1 banana, sliced
• 4 dates
• 1 tbsp vanilla
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/4 c chia seeds
• Top with Banana & Toasted Walnuts

How it’s done:
1. In a small saucepan, heat the coconut milk over medium heat. In a small bowl, whisk egg yolks. When the milk starts to scald, remove from heat and add 1 c to the yolks while mixing with a whisk. Add the egg/milk mixture back to the remaining milk. Using medium, heat milk for about 5 min. Stirring continually, DO NOT BOIL the mixture. It should thicken slightly. Set aside and let it cool to an appropriate temp for your blender… mine is 115 degrees.
2. In your blender add all ingredients EXCEPT the chia seeds. Blend until very smooth.
3. Add Chia seeds, blend just until well incorporated .
4. Pour mixture into 4 ramekins or small jars, cover and refrigerate overnight.
5. Top with Banana and toasted walnuts … yummy!

Primal Cinnamon Doughnuts with Maple Butter Cream Cheese Glaze

Image

So, who doesn’t love doughnuts and coffee on Saturday mornings?!  I am definitely guilty of “cheating” with the traditional fried doughy goodness bombs …But now I have a GREAT Grain Free, baked option!

What you will need:

  • 1/4 c coconut flour
  • 2 tbsp almond flour
  • 1/4 tsp baking soda
  • 3 eggs
  • 2 tsp Cinnamon
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk (almond works too)
  • 1/2 tsp vanilla extract
  • Doughnut pan

 How it’s Done:

  1. Pre-heat to 350
  2. In two, separate bowls, mix all dry ingredients together and then all wet together.
  3. Mix both wet & dry together, and put mixture into a storage baggie/piping bag to make the transfer to the donut pan easier.
  4. Bake for 15-20 min

 For the Glaze: (this IS NOT primal/paleo, but it’s so good…who cares!)

While the doughnuts are baking… Use a small sauce pan and heat to a boil.

  • 1 tbsp Coconut Oil
  • 2 tbsp butter
  • 3 tbsp coconut sugar
  • a touch or maple syrup
  • pinch of salt

DO not heat, just set aside for now

  • 2 tbsp cream cheese
  1. Stir ingredients (except cream cheese) over heat and bring to a quick boil
  2. Then reduce heat and continue to stir until all ingredients incorporate well.
  3. Pour into heat safe bowl and mix with cream cheese until smooth.  Then set aside.
  4. Once Doughnuts have cools slightly, you can spread the glaze over the top of each doughnut and enjoy!

Doughnut Recipe Concept from: slimplate.com

Decadent Brownies – Grain & Gluten Free

Image

What You Will Need:

  • 5 ounces dark chocolate, chopped
  • 7 tbsp Coconut oil
  • 1/4 cup raw honey
  • 3 eggs at room temperature, beaten
  • 3/4 cup coconut sugar
  • 1/2 cup blanched almond flour
  • 1 tbsp coconut flour
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt

How it’s Done:

  1. Preheat your oven to 325°F.  Use a 8×8 pan and  line it with overhung sheets of crisscrossed unbleached parchment paper, and set the pan aside.
  2. Place the chocolate and oil in a small, heat-safe bowl and use a Double Broil method.  Melt the chocolate and shortening, stirring occasionally, until smooth. Remove the bowl from the heat, and allow to cool briefly.
  3. Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a blender, and add all of the remaining ingredients, in the order listed. Blend until smooth. You may have to stop the blender a couple times to scrape down the sides. IF YOU DO NOT blend the batter, but rather just mix it with a spoon, the brownies may be a bit grainy after baking.
  4. Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula. Smack the bottom of the pan squarely on the counter a couple times to break any air bubbles trapped inside. Place in the center of the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan by holding onto the overhung pieces of parchment paper. Slice into squares and serve.

Recipe from: http://glutenfreeonashoestring.com/super-fudgy-paleo-brownies/

 

Salted Carmel Chocolate Rice Krispie Treats

Image

Attention: All of my “Real Food” friends need to look away for this one! 

I spoke at a local High School recently and wanted to bring some sort of “sweet treat” that the kids could identify, but still be visually interesting for them to photograph.  This is what came out of my kitchen…and while I can’t really recommend making this again.  I can say that it was everything a rice krispie treat should be AND more!  

Recipe from: http://www.thecomfortofcooking.com/2014/01/salted-caramel-chocolate-rice-krispie-treats.html

What you will need:

Salted Carmel

  • 1/2 c sugar
  • 2 tbsp water
  • 2.5 tbsp butter
  • 1/4 c heavy cream
  • Coarse salt for topping

Rice Krispie Treats

  • 10 oz marshmallows
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 6 c Rice Krispies

Chocolate Ganache Topping

  • 3/4 c heavy cream
  • 2 c chocolate chips

 

How it’s done:

  • For Salted Caramel: In a medium sauce pan set to medium-high heat, combine sugar and water. Do not stir. Watch carefully until mixture turns a deep amber color. Remove from heat and whisk in butter, cream and salt. Set aside.
  • For Rice Krispie Treats: In a large pot set to medium heat, melt marshmallows, butter and vanilla. Stir until smooth and add salted caramel. Stir in Rice Krispies until well combined. Pour mixture into a lined and greased 13×9 (or 8×8 for thicker treats) pan. Flatten using a buttered rubber spatula. Chill pan in refrigerator while you make the ganache.
  • For Chocolate Ganache Topping: In a small pot over medium heat, heat cream until almost boiling. Remove from heat and whisk in chocolate until smooth. Let ganache cool for 10 minutes then pour over Rice Krispies, tilting the pan to distribute evenly. Let set for 5 minutes then sprinkle with coarse salt.
  • Refrigerate to set before cutting, at least 2 hours. Slice into squares and refrigerate until ready to serve.

Banana Chocolate Chip Muffins

IMG_0825

This is one of my favorite recipes from one of my favorite Aunts!  I typically like to use Tulip Baking Cups for larger muffins, the recipe below makes aprox 18 large muffins.

What you will need:

  • 1/2 cup of butter (softened)
  • 1 cups of sugar (coconut sugar can be substituted)
  • 2 eggs
  • 4 ripe bananas (mashed well)
  • 2 cups of Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Milk chocolate chips
  • 1 cup of Dark or Semi-sweet chocolate chips

How it’s Done:

  1. Pre-heat to 350
  2. Dry Mixture: Mix flour, soda and salt – set aside
  3. Mix melted butter, sugar
  4. Then add eggs – mix well.
  5. Add bananas
  6. Into wet mixture, add the dry mixture. Mix about 75% and add in the chips, ONLY mix until blended, DO NOT OVER MIX
  7. Fill baking cups 3/4 full as they will rise
  8. Bake 20-25 min – or until the tops are beginning to lightly brown

No-Bake Chocolate Mint Tarts

Image

These little Melt-in-your-mouth treats are FABULOUS to keep in your freezer for those moments when you just need a little something!!

 

Recipe Credit goes to a dear friend at http://www.nourishingfaithandfamily.com/2013/08/27/no-bake-chocolate-mint-tarts/

 

What you will need:

Crust

  • 3/4 cups Blanched almond flour
  • 1/2 cup Raw Cacao Powder
  • 6 Organic Medjool Dates
  • 1 tablespoon Extra Virgin Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 pinch Himalayan Sea Salt

Filling

  • 3/4 cups Extra Virgin Coconut Oil
  • 1/4 cup Unfiltered Raw Honey
  • 2/3 cups Raw Cacao Powder
  • 1/2 cup Canned Full Fat Coconut Milk
  • 1 tablespoon Vanilla Extract
  • 1 pinch Himalayan Sea Salt
  • 2 drops Peppermint Essential Oil (*Make sure it is certified therapeutic grade since it is being consumed orally.)

Note

Equipment Needed:

  • Food Processor OR be willing to fight with you Blendtec LIKE ME!
  • 12 Silicone Muffin Cups  OR I found a silicone candy tray (smaller portions of 24)

 

How it’s Done:

Crust
Step 1
Add Almond Flour and the rest of the crust ingredients and pulse until it’s a fine meal and will hold together when pressed between your fingers. If it is too crumbly, add a tiny bit of water or another date.

**If you want to boost the nutrition, you can add some milled chia seeds. Chia seeds absorb moisture, so you will want to add a bit of liquid to your mix so it holds together nicely.

 
Step 2
Use a small scoop to divide the crust mixture evenly between 12 silicone muffin cups. Press the mixture into the bottom. Place the cups on a small tray and place in the freezer while you make the filling.  
Filling
Step 3
While the crust in firming up in the freezer, make your filling. Place all filling ingredients in the food processor and process until VERY smooth.  
Step 4
When the filling is done, use a small scoop to divide the filling mixture evenly between your 12 muffin cups.  
Step 5
Place the tarts in the freezer to firm up.  

Grain Free Raspberry Scones

Image

I am not ALWAYS big on breakfast, but today is Saturday and sometimes you just need something special!

Prep time:  5 min ~ Cook time:  15 min

Difficulty 1/5

 What you will need:

  • 2.5 c. Almond meal
  • 1.5 c Raspberries
  • 2 tbsp Raw Honey
  • 1 Egg
  • 1 tsp baking soda
  • 1 tsp salt

 How it’s done:

  1. Preheat to 375
  2. In a bowl, mix almond meal, baking soda, salt
  3. In separate small bowl, mix egg and honey well.
  4. Slowly pour egg mixture into the dry mixture, add in raspberries…do not over mix the raspberries
  5. Roll into balls, and shape with hands. 
  6. bake on parchment lined cooking sheet
  7. Bake 12-15 minutes

Dark Chocolate Chip Walnut Cookies

Image

Paleo/Primal Friendly Cookies – AND they actually taste GOOD!!!

Time: 15 minutes prep

Bake Time: 15 minutes

Difficulty:   2/5

What you will need:

  • 3 cups Almond Meal
  • 1 cup Dark Chocolate Chips
  • 1 cup Chopped Walnuts
  • ¼ tsp Kosher Salt
  • ½ tsp Baking Soda
  • 1/3 cup Raw Honey
  • 2 Tbl Virgin Coconut Oil (melted)
  • ½ tsp Vanilla Extract
  • 1 Egg

How it’s Done:

Preheat oven to 350 F.

  1. Line a baking sheet with parchment paper
  2. In a large bowl, thoroughly mix the dry ingredients together with a fork. Includes: almond meal, salt, and baking soda.
  3. Add the chocolate chips and chopped walnuts to the dry mixture and stir evenly.
  4. In a separate bowl, whisk the wet ingredients together (honey, oil, vanilla extract, and egg).
  5. You may need to heat the honey and oil in order to liquefy them. Be sure to heat BEFORE you add the egg.
  6. Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
  7. Stir the wet ingredients into the dry until evenly mixed.
  8. I used my hands to make 1tbsp sized, cookie balls, and then gently flattened them (into the shape I wanted) in my palm.  The cookies don’t expand much during baking, the shape you make will stick.
  9. Bake for 15 minutes then let cool for at least 5 minutes.
  10. The cookies will not come off the parchment paper very easily if they’re too warm.

Recipe Credit: www.fedandfit.com