Desperately wanting to stay on plan with the keto way of eating that we have embraced for the past couple months, BUT also wanting to sink my teeth into a batch of my Nana's peppernuts ( A Christmas tradition) I have come up with a keto-fied peppernut cookie. While the texture is quite different from Nana's cookies, the flavor is similar enough to satisfy the need for peppernuts without going off track, & this cookie is something any celiac can enjoy too ! Christmas is saved & you can find the recipe on the Low Carb or Christmas pages !
Tuesday, December 20, 2016
Friday, November 11, 2016
Wanting to turn back time to spring again, and craving something crunch & low carb, I decided it was time to try making zucchini chips.... I sliced them thinly, the tosses them with olive oil, Himalayan sea salt & some grated Parmesan. Then I placed them side by side on a parchment lined cookie sheet... depending on your oven, try them at 350 for 30-45 mins... I turned them once, half way through.
Posted by Tam and Pierre are.... at 9:41 PM
Tuesday, October 21, 2014
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp guar or xanthan gum
1 tsp cinnamon
1 tsp pumpkin pie spice
1 c. light brown sugar or 1/2 truvia brown sugar blend
1/2 c. slightly melted butter
1 1/4 c. pure, pureed pumpkin ( not pie filling )
1 tsp maple extract
1/4 c. raisins
1/4 cup pecans or walnuts
1/2 dark chocolate chips
in large bowl mix all dry ingredients
in small bowl beat all wet ingredients together well.
Add wet ingredients to dry and mix thoroughly but do not over blend.
Line cookie sheets with parchment and preheat oven to 350
Drop batter by spoonfuls onto parchment and bake 12-14 mins or until lightly brown on bottom and just set in middle.
Posted by Tam and Pierre are.... at 9:08 AM
Tuesday, October 01, 2013
SWEET STUFFED PUMPKINS
I would like to thank my friend Eleanor D. for allowing me to share this wonderful recipe.
October has arrived, and with it, pumpkins ! We love our annual trek to local pumpkin patches to see if we can find "the great pumpkin"
But then there are those delightful little pie pumpkins we have in the garden... pumpkin pie, pumpkin soup, curried pumpkin... this is a wonderful & very easy to make, addition to your "pumpkin repertoire "
Simply scoop out your pie pumpkin and fill the cavity with all those yummy apples you picked last month
and also add some dried cranberries, a dollop of butter & some brown sugar
( or maple syrup if your hubby is French Canadian like mine )
How about some cinnamon or pumpkin pie spices too, if you like ?
Then put the "lid" back on your pumpkin and bake it at 350 F for 1 -2 hours, or until soft !
Posted by Tam and Pierre are.... at 7:07 AM
Friday, August 23, 2013
Well, today brought rain and cool air that signals the end of summer is near. This always gets me baking or cooking something warm that feels like fall. Today I was thinking about back to school, and what better thing to start the days than a hearty bowl of granola ?
preheat oven to 250.
prepare 2 cookie sheets by covering in parchment paper
IN LARGE BOWL, MIX :
4 cups large flake oats (GF of course )
1/2 - 3/4 cup unsalted sunflower seeds
1 cup shredded coconut ( unsweetened is best )
1/3 cup dark brown sugar
1/4 cup (organic, cold pressed) grapeseed oil
1/4 cup pure maple syrup
pour over granola mix and stir till combines well.
spread evenly, onto the parchment covered sheets and bake for aprox 50 mins. sprinkle about 1/2 cup raisins over each sheet and shut oven off. leave in for another 15 mins. cool completely and store in sealed plastic container.
OTHER ADD IN'S :
for variety try 1/2 - 3/4 cup chopped nuts instead of sunflower seeds
try adding 1/2 tsp of cinnamon to the oat mix.
try adding other dried fruit of your choice after removing from oven.
Posted by Tam and Pierre are.... at 2:47 PM
Tuesday, January 22, 2013
you will need...
gluten free pasta of your choice
dried parmesan cheese
chopped veggies of your choice ( we like broccoli & bell peppers but have also tried onion, carrots etc )
chopped meat of your choice ( in above photo we used gluten free smokies but left over turkey or chicken works very well too )
in a heavy sauce pan pour the amount of whipping cream that you think you will need for the sauce. throw in veggies, meat, garlic & spices to taste ( italian is nice, as is pesto ) then add at least 1/2 cup of parmesan for every cup of cream - this is what thickens it so don't omit. In fact the more, the better. slowly cook on medium low, stirring almost constantly to avoid sticking to the bottom. when sauce is thickening & veggies are tender crisp boil your pasta.
drain & rinse pasta & pour the sauce over it & mix well for a one ( okay, technically two, pot meal )
Posted by Tam and Pierre are.... at 6:27 AM
Saturday, January 21, 2012
1 tsp sugar
1 envelope yeast
1/4 cup warm water
Dissolve yeast in sugar water for 5 minutes
Mix together in large bowl :
1 1/2 cups white rice flour
1 1/2 cups light brown rice flour
3/4 tsp salt
1 TBSP guar or xanthan gum
in microwaveable glass measuring cup:
1 1/4 cups milk
1/4 cup butter
microwave just until milk is warm and butter is melted
pour milk mixture and yeast mixture into flour mixture.
beat all for 2 minutes
cover and let rise in warm spot for 1 - 1/2 hours ( until doubled )
Spread the following in a 9x13 or 13 x 15 glass lasagna pan
1/2 cup melted butter
1/2 cup brown sugar dissolved in 2 TBSP warm water
1/2 cup raisins
on rice floured surface pat dough into a 13 x 15 rectangle
cover with cinnamon and brown sugar
& I like to add more raisins along one edge
cut into 12-14 strips and roll them up. place in the lasagna pan and let rise again for 1/2 hour in warm place.
Bake @ 350 for 25 to 30 minutes and enjoy !
Posted by Tam and Pierre are.... at 12:49 PM