Archive | January, 2013

Grain Free Pizza Crust

25 Jan

Nope. not another cauliflower crust. lol for this one NO fork and knife are required. The crust stands up to my fairly hefty toppings.

 

Grain free pizza crust

Grain free pizza crust

 

 

INGREDIENTS

 

8 oz of cream cheese

1 egg

1  1/2 cup almond flour

1 cup ground flax

1/2 tsp sea salt

 

DIRECTIONS

 

Preheat oven to 375 degrees.
In a medium size bowl, cream the cream cheese. Add egg.
Mix in remaining ingredients. The dough will be sticky.
Place dough on a parchment lined pizza baking sheet (mine is about 14″ round). Cover with another piece of parchment and roll out to edges of pie pan. I started with a rolling pan, but I finished it off using my fingers.
Bake in oven for approximately 20-25 minutes until the crust is dry but not too browned.
Remove from oven. Top with traditional pizza toppings (I made a turkey cheeseburger pizza).
Pop it back in the oven for approximately 10 minutes until cheese is gooey. The flash up the broiler for 2-3 minutes to give the cheese a nice golden brown colour.
Serves 8

 

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 284.0
  • Total Fat: 22.6 g
  • Cholesterol: 46.6 mg
  • Sodium: 184.0 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 6.3 g
  • Protein: 9.9 g

 

 

 

Cream Cheese Frosting – Sugar Free

17 Jan

1 cup heavy cream

8 oz cream cheese

1/4 cup steviva blend

 

Whip cream cheese and steviva with hand blender. In seperate bowl whip the heavy cream until stiff. Fold the cream into the the cream cheese and Voila! Spread over cake or cookies.

Banana Cake with Cream Cheese Frosting – Grain Free, Sugar Free

17 Jan

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INGREDIENTS

1 cup almond flour
1 tsp baking powder
1/4 tsp sea salt
3 eggs
1/4 cup coconut oil (melted)
1/4 cup steviva blend
1 cup mashed banana (2-3 bananas)

optional: cream cheese frosting

DIRECTIONS

Preheat oven to 350 degrees.
Combine all ingredients in a bowl and spread into a greased square cake pan.
Bake for approximately 40 minutes

Serving Size: makes 12 pieces

Nutritional Info for Cake Only
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.5
  • Total Fat: 19.7 g
  • Cholesterol: 40.7 mg
  • Sodium: 152.9 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.5 g

 

Barely Bread

11 Jan

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A really LIGHT bread that just basically holds sandwich ingredients together. Barely! lol

INGREDIENTS

3 whole eggs, seperated

3 tbsps coconut milk

3 tbsps coconut flour

pinch sea salt (optional)

 

DIRECTIONS

Preheat oven to 300 degrees.

Place all ingredients except the egg whites into one bowl. Egg whites in another bowl.. Using a hand mixer, whip up the egg whites until peaks form. Then mix ingredients in other bowl.
Fold egg whites into other mixture gently.
Place in 4 mounds onto a parchment lined baking sheet. Use a back of a spoon to spread out the mounds to make them bigger like a pancake. (they also make good wraps)
Bake for 20 minutes.

Serving Size: 4 servings

 

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 71.5
  • Total Fat: 5.5 g
  • Cholesterol: 138.8 mg
  • Sodium: 79.0 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 4.7 g

Coconut Panna Cotta

10 Jan

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INGREDIENTS

1/3 cup almond milk

1 envelope gelatin

2 1/2 cups coconut milk

1/4 cup Steviva Blend (or enough sweetener to equal 1/2 cup sugar), or dash of stevia powdered extract

1 1/2 tsp vanilla extract (or one vanilla bean)

DIRECTIONS

Pour almond milk into small bowl and stir in the gelatin. I used a vanilla bean, so I scraped the pod seeds into the mixture and stirred it well.
In a saucepan, stir together remaining ingredients over medium heat. Bring to a boil. Pour the gelatin and almond milk into the coconut milk, stirring until completely dissolved. Cook for one minute.
Pour into 4 dishes.
Cool uncovered at room temperature. Refrigerate until firm. About 4 hours.
Serve with berries and nuts.

 

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.1
  • Total Fat: 21.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 35.5 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.3 g

Crab Cakes

10 Jan

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INGREDIENTS

1 pound crab meat, cooked
2 tbsp HFCS free mayonnaise (preferrably homemade)
1 egg,
2 green onions, chopped
salt & pepper to taste
1/4 cup Primal Breading
2-4 tbsp coconut oil for frying

DIRECTIONS

Combine all ingredients except the oil and breading. Blend well. Form into 4 patties. Dredge patties in breading mix, and place in a fry pan with hot coconut oil. Turn down to medium heat so as the breading does not burn.

Cook for approximately 2-3 minutes on each side until breading is golden brown and crisp.

Serve with home made tartar sauce.

 

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.9
  • Total Fat: 17.4 g
  • Cholesterol: 192.1 mg
  • Sodium: 523.0 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 23.6 g

Primal Breading

10 Jan

1/2 cup coconut flour

1/2 cup grated parmesan cheese

1 cup almond flour

1 tsp garlic powder

large pinch cayenne

 

Makes approximately 16 servings; 2 tbsp each.

 

Each 2 tbsp serving:

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 60.3
  • Total Fat: 4.4 g
  • Cholesterol: 1.3 mg
  • Sodium: 60.3 mg
  • Total Carbs: 4.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.8 g

Almond Power Bars

10 Jan

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This recipe has been republished with the permission of steviva.com 

Serves: 24
Carbs Per Serving: 5 g
Prep Time:<25 minutes 

Skill Level: Easy

Ingredients:
2 cups raw almonds
1/2 cup flaxseed meal
1/2 cup unsweetened shredded coconut
2 scoops whey protein powder
1/2 cup raw almond butter
1/2 teaspoon salt
1/2 cup coconut oil
1/8th cup Fructevia, Steviva Brand Stevia Blend or a dash of Steviva Brand Stevia Powder
1 tablespoon pure vanilla extract
8 squares unsweetened chocolate, melted and sweetened to taste with stevia and cinnamon

Directions

Place almonds, flax meal, shredded coconut, whey powder, almond butter, and salt in a food processor. Pulse briefly, about 10 seconds. In a small sauce pan, melt coconut oil over very low heat.

Remove coconut oil from stove; stir Fructevia, Steviva Brand Stevia Blend or a dash of Steviva Brand Stevia Powder and vanilla in melted oil.

Add coconut oil mixture to food processor and pulse until ingredients form a course paste.

Press mixture into an 8×8 glass baking dish oiled with coconut oil to reduce sticking.

Chill in refrigerator for 1 hour, until mixture hardens.

In a double boiler, melt chocolate, stirring in Fructevia, Steviva Brand Stevia Blend or a dash of Steviva Brand Stevia Powder and cinnamon. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars, and serve. Deeeeelish.

Baked Eggs Florentine

10 Jan

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These are a real treat for breakfast, lunch or brunch. You can change up the veggies and cheese to make your own personal “Florentine”1/2 cup wilted, chopped spinach
4 eggs
100 grams ham, diced
30 grams feta cheese (or provolone would also be nice!)
1/4 cup diced red pepper
sea salt and pepper to taste

Preheat oven to 450 degrees.
Lightly grease a SMALL casserole dish. Sprinkle in ham, peppers and spinach. Break eggs open and place in casserole dish. Top with cheese and blackpepper. (Most likely will not need any salt)
Bake for approximately 15 minutes.

Serves 2

Nutrition Info
  • Calories: 266.9
  • Fat: 16.5g
  • Carbohydrates: 3.4g
  • Protein: 25.9g

Fig Newtons, Grain & Sugar Free

10 Jan

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INGREDIENTS

COOKIE
6 cups blanched almond flour
2/3 cup coconut oil, melted
6 eggs
1 tsp baking powder
1 tsp vanilla extract
1/2 cup steviva blendFILLING
2 cups dried figs (or one 283 gram package)
1/2 cup grape juice
1 tbsp steviva blend

DIRECTIONS

Combine filling ingredients and allow to soak for at least one hour (preferably several hours). Run through a blender or food processor and puree.Combine all cookie ingredients. Line a 12 x 17″ rimmed cookie sheet with parchment paper. Evenly spread 1/2 of cookie dough on sheet. (I used a butter knife and spread it like peanut butter on bread)
Chill the pan in the freezer until some what firm. 20 minutes or so…
Spread fig filling over the cookie dough. Freeze until very firm. At least an hour.
Spread remaining cookie dough over the filling. Butter knife method seemed to work best.

Bake in a 350 degree oven for approximately 35 – 40 minutes. Cool and cut into squares. Will freeze fairly well, but you will want to seperate layers with waxed paper.

Makes 64 cookies.
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Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving

Calories: 103.4

Total Fat: 8.0 g
Cholesterol: 17.3 mg
Sodium: 7.0 mg
Total Carbs: 5.7 g
Dietary Fiber: 1.6 g
Protein: 3.0 g
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