Healthy Snickerdoodles
April 18, 2013
Since she’s too cute and I wouldn’t want to steal her thunder, I will simply link to the location that I found this recipe.
Without further ado..
Healthy Snickerdoodles (Vegan/Gluten Free/Grain Free/Sugar Free/Low Carb/Paleo)
Deviled Eggs
March 26, 2013
Found this recipe at EatingWell.com!
Ingredients
- 12 hard-boiled eggs, peeled (see Tip)
- 1/2 cup EatingWell Mayonnaise (posting recipe)
- 2 tablespoons chopped chives
- 2 teaspoons Dijon mustard
- Salt & freshly ground pepper to taste
- Paprika for garnish
Preparation
- Slice eggs in half lengthwise. Scoop out the yolks, discarding half and putting the rest in a small bowl.
- Thoroughly mash the yolks with a fork. Stir in mayonnaise, chives and mustard. Season with salt and pepper.
- Spoon the mixture into the hollows in the egg whites and sprinkle with paprika. Arrange on a platter.
Tips & Notes
- Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.
Nutrition
Per serving: 46 calories; 3 g fat ( 1 g sat , 1 g mono ); 111 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 g fiber; 78 mg sodium; 40 mg potassium.
Wheat free Chicken Nuggets
March 25, 2013
Another great recipe I happened across!
Ingredients:
2 | chicken breast fillets, skinless | |||||||||||||||||||||||||||||
75-100 | g | polenta grains | ||||||||||||||||||||||||||||
1 | medium | egg, beaten | ||||||||||||||||||||||||||||
½ | tsp | seasoning/herbs of choice (we used a chilli mix called ‘Spirits of Fire’) |
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freshly ground black pepper (optional)
preheat oven: 200°C, 180°C, 400°F, Gas 6
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Wheat-Free Bread Rolls
March 25, 2013
This is a great one I found while looking for wheat free bread products!
Ingredients:
70 | g | rice flour |
90 | g | tapioca flour |
70 | g | cornflour |
1 | tbsp | potato flour |
1 | tsp | xanthan gum |
1 | tsp | unflavoured vegetarian gelatine |
1½ | tsp | baking powder |
½ | tsp | salt |
1½ | tbsp | sugar, divided |
225 | ml | warm water |
2¼ | tsp | dry yeast granules |
1 | tsp | vinegar |
1 | med. | egg, beaten |
2 | tbsp | olive oil or flavourless oil |
preheat oven: 190°C, 375°F, Gas 5
1. | Lightly oil 6 baking rings (approx. 3½” diameter), place on a baking tray. |
2. | In a bowl mix together the rice flour, tapioca flour, cornflour, potato flour, xanthan gum, gelatine, baking powder and salt. Set aside. |
3. | Add 1 teaspoon of sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly. |
4. | In another bowl mix together the remaining sugar, vinegar, egg and oil. Add the yeast mixture. |
5. | Pour the liquid into a well in the middle of the dry flour mix and mix thoroughly, using a wooden spoon beat the mixture until it is smooth, (only takes a couple of minutes). |
6. | Spoon the batter into the prepared rings. Cover lightly with plastic and let rise in a warm place until double in size (generally about 45 mins, but if you have somewhere warm it will be quicker.) |
7. | Bake in a preheated oven at 375°, Gas 5 for 20-22 minutes. |
8. | When you remove the rolls from the oven, immediately take them out of the rings or they will go soggy, leave to cool on a wire rack. |