Swerve is having a great Sale... Gotta stock up now!!
Tuesday, May 21, 2013
Any of us on a low carb, gluten free lifestyle have struggled to find a bread recipe that will not taste like ground cardboard. I recently tried one that I thought was a great find. Most of you are familiar with Carolyn from All Day I Dream About Food. I find many of her recipes an inspiration to me and of course as most of us will tweak and twist. This one is one of those I can see using in so many different ways.
I will post this recipe as is and in the future as I tweak and twist I will add updates.
My family loves to go to high tea through the years at the Impress Hotel in Victoria, BC. We love those little tea sandwiches with the cucumbers. I had been lamenting not having them for sometime. Sooooo....cucumber found it's way into this Panini and it is a winner. The cucumber gave it just the refreshing touch I was looking for.
3 1/4 cps almond flour
6 Tbs coconut flour
1/3 cp unflavored whey protein powder
2 tsp baking powder
1/2 tsp salt
4 lg eggs
1/4 cup oil (grape seed or olive)
1/4 cup water
- Preheat oven to 325F.
- Whisk together all dry ingredients. Add and whisk in wet ingredients until well combined. Dough should be quite sticky.
- Turn out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment.
- Roll out into a large, rough rectangle about ½ inch to ¾ inch thick. Place on a large baking sheet and remove top layer of parchment.
- Bake 20 minutes or until firm to the touch.
- Remove from oven and let cool completely before cutting.
- Use a pizza cutter or bread knife, cut into 10 sections. Cut each section carefully through the bready center into two halves.
- Fill with your favorite sandwich fillings.
- Brush both sides with butter or olive oil
- Toast in Panini press or grill on stove
Black Forrest Ham
Smokey Gouda Cheese
Mayo/Mustard mixed together
Wednesday, January 2, 2013
Living in the desert most of the time motivates me to run not walk to get my hands on the fresh crab when I get back to the northwest. Fresh crab is all but non existant in the desert.
The first thing I do when I land in Seattle is grab my cloth bags and head to Pike Place Market. It is literally 1 block from our condo. My favorite things I trek back up that hill home with are fresh crab, brie and other wonderful cheeses from DeLaunrenti's, wonderful meats from their deli, and an array of seasonal vegetables from the huge selection of organic growers that line the streets.
Our dinner that night will always begin with an amazing "Crab Cocktail". This is where the heavens open and the angels sing.....
I know many people use other greens ect... in their cocktails but we love just very thin sliced celery. Feel free to use whatever greens you like for this.
I simply used clear coffee mugs that work great for us however if you have guests just use your fancy stemwear.
Easy and elegant.
3 large celery ribs-sliced very thin
1/4 lb fresh bulk crab
1/2 cp ketchup SF-GF
1 Tbs Horseradish-or to taste
2 tsp lemon juice
1/2 tsp worcestershire-SF
salt & pepper to taste
Start with a bit of cocktail sauce in the bottom then layer the celery, crab and cocktail sauce.
Make ahead and refridgerate until time for appitizers.
Look up, the angels are singing!!!!