Saturday, November 29, 2014

Sausage & Cheese Breakfast Muffins

From Kristi's Kitchen




Ingredients:

¼ c. sifted coconut flour
¾ tsp. sea salt
½ tsp. aluminum-free baking powder
¼ tsp. garlic powder
2 tbsp. coconut sugar
3 organic eggs, beaten
1/3 c. + 1 tbsp. organic chicken stock
2 tbsp. organic unsalted butter,melted, avocado or grape seed oil
1/2 c. Turkey Sausage (recipe below)or 2 links of organic chicken sausage (I used a mild italian variety)
1/2 c. Organic raw cheddar cheese, grated
2 chopped green onion

Directions:

-Preheat oven to 350 degrees and line 24 mini muffin baking cups with paper liners
-Mix wet and dry ingredients in separate bowls –except sausage and cheese
-Combine wet ingredients into dry ingredients until smooth
-Fold in sausage and cheese
-Using a tbsp. measure, fill each lined cup
-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

Perfect paired with a bit of raspberry all fruit spread!


Turkey Sausage:
From Kristi's Kitchen

Ingredients:

1 lb. ground organic turkey
1 tbsp. grapeseed oil
1 1/2 tsp. sea salt
2 tsp. sage
1 tsp. anise seed
1 tsp. thyme
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/8 tsp. ground cloves
1/8 tsp. nutmeg
1/8 tsp. allspice

Directions:

-Combine all ingredients -blend well- Fry up in patty form OR use in this recipe

Whole-Berry Cranberry Sauce Perfection!

From Kristi's Kitchen



Ingredients:

16 oz. fresh organic cranberries
6 oz. filtered water
10 oz. GMO-free apricot all fruit spread
1/4 c. + 2 tbsp. fresh squeezed orange juice
3 tbsp. organic unsweetened apple sauce
3 tbsp. coconut sugar

Directions:

- Combine all ingredients in a medium sauce pot
- Bring to a boil
- Simmer until berries have popped and sauce has thickened
- Refrigerate until ready to serve

Perfect to make ahead...


Sausage Apple Dressing (gluten & refined sugar free)

From Kristi's Kitchen



Ingredients:

1 recipe Almond Flour "Cornbread" (below)
1/2 lb. herbed chicken sausage, de-cased 
1/2 lrg. organic honey crisp apple, diced
2 ribs celery, diced
3 baby bella mushrooms, diced
2 cloves garlic, minced
2 whole green onions, chopped
2 tbsp. chopped pecans
3/4 c. seasoned chicken stock
2 organic eggs, beaten
1/4 c. white wine (Pinot Grigio)
1 tsp. sea salt
1/4 tsp. all spice
1/4 tsp. nutmeg

Directions:

- Bake Almond Flour "Cornbread" recipe - preferably day before
- Combine casing-less sausage, diced veggies -except green onion- and garlic in skillet with 1 tsp. of avocado or grape seed oil and sauté until sausage is cooked and veggies are tender
- Crumble "Cornbread" in a large mixing bowl
- Add in sausage mixture and remaining ingredients and combine well
- Spread into a large casserole dish
- Place in 325 degree oven and bake for 60-70 minutes; until golden brown on top


Almond Flour Cornbread
Adapted from:
http://www.fresh-eggs-daily.com/2013/06/guest-post-radically-thriftys-almond.html

Ingredients:
2 Cups almond flour
1/2 tsp baking soda
3/4 tsp. sea salt
2 tbsp. organic unsalted butter
2 tbsp. grape seed oil
3/4 c. + 1 tbsp. milk
1 Tablespoon honey
2 medium eggs

Instructions:
Preheat oven to 350, combine all dry ingredients and then add in the wet ingredients and combine gently. Pour the batter into a well-buttered loaf pan, and bake for 20 minutes - depending on the intensity of the oven. You'll know it's done when then top is golden with darker brown splotches, and an inserted knife comes out clean. 

Friday, July 18, 2014

Sweet Potato Biscuits

From Kristi's Kitchen


Ingredients:

2 c. fresh milled whole grain flour (Spelt, Kamut, Oat)
1 tbsp. baking powder
1 tsp. sea salt
2 tbsp. coconut palm crystals OR raw honey
1 tsp. cinnamon
1 stick grass fed butter

1/4 c. mashed sweet potato
1/3 c. keifer or organic buttermilk
1 tsp. pure vanilla

Directions:

-Combine 1st 6 ingredients in food processor unti pea-sized granules
-Add remaining ingredients and incorporate until dough ball forms
-Turn dough out on floured surface
-Press out into 1/2 in. thick dough round
-Cut biscuits into desired shape
-Place on baking sheet and into 400 degree oven for 15 minutes
-Serve warm with grass fed butter and whole fruit fig jam

I highly recommend the fig jam option - the perfect flavor compliment - YUMMO!

Coconut Flour Vanilla Cupcake Goodness...

From Kristi's Kitchen





1/4 c. coconut flour
1/8 tsp. baking soda
1/4 tsp, sea salt
4 tbsp, date sugar
2 tbsp, coconut palm crystals
1 tbsp. pure vanilla
3 eggs
1/3 c. vanilla unsweetened almond milk
1/4c. melted grass fed butter

-Combine all ingredients
-Scoop into 6 parchment lined muffin tins
-350 degree oven for 15-18 min; until springy to touch on top
-Cool completely and ice

Cream Cheese Frosting OR Fluffy Chocolate Frosting

Vanilla cupcake perfection! Ice them or eat them plain -they were delicious and satisfying! Sweet tooth curbed!

Wednesday, March 5, 2014

Cinnamon Blueberry Oat Pancakes

From Kristi's Kitchen



















Ingredients:

2 c. oat flour
2 tbsp. aluminum free baking powder
1 1/4 tsp. sea salt
2 tbsp. coconut palm crystals
1/2 tsp. cinnamon
1 tsp. pure vanilla extract
1 1/4 c. organic/raw milk
1/4 c. grape seed oil
2 organic eggs
1 c. organic blueberries, fresh or frozen 

Directions:

-Combine all ingredients
-Cook on 375 degree griddle
-Top with organic butter and organic honey or organic maple syrup

Cinnamon Honey Oatmeal For Two

From Kristi's Kitchen























Ingredients:

2c. filtered water
1c. organic rolled oats
1/4 tsp. sea salt
1 tbsp. organic butter
1/4 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
2 tbsp. coconut palm crystals
1 1/2 tsp. raw organic honey
2 tbsp. organic raisins (optional)

Directions:

-Cook oats in boiling water with sea salt
-Stir in remaining ingredients
-Enjoy

Monday, March 3, 2014

Coconut Nectar Marshmallow S'more Dip

From Kristi's Kitchen 

















Ingredients:

1 c. coconut nectar
2 envelops organic unflavored gelatin
1 tsp. pure vanilla extract
6 tbsp. warm filtered water
1/4 tsp. sea salt

1 bag organic chocolate chips  with small amount of grape seed or coconut oil for melting
organic graham crackers or organic granny smith apples for dipping


Directions: 

-Dissolve gelatin in warm water
-Add in nectar, vanilla and salt
-Beat with hand mixer for 10-15 minutes until thick
-Spread into lightly greased 9x13 casserole dish
-Top with your favorite melted organic chocolate
-Serve at room temp along side your favorite organic dippers (graham crackers or granny smiths are fabulous options)




















You can opt to place the dip into the refrigerator and allow to congeal for 30 minutes...then, using a cookie/biscuit cutter, cut rounds -place on individual graham crackers- serve at room temperature - making individual s'more treats perfect for your next dinner party. Garnish with fresh organic strawberries or raspberries to dress it up...

ENJOY!

Gluten-Free Pecan Pie Bites

From Kristi's Kitchen





For topping:

1 stick (½ cup) unsalted organic butter
1 c.coconut palm crystals
1/3 c. coconut nectar OR organic/local honey
2 tablespoons organic half-n-half
3/8 tsp. sea salt
2 c. chopped pecans
1 1/4 tsp. pure vanilla extract
2 organic eggs, beaten

Directions:

-While the crust bakes, prepare the filling by combining the 1st 5 topping ingredients in a saucepan and stir over medium heat. Simmer the mixture for 1 minute, then stir in the vanilla.
-Temper the eggs with a small amount of the topping mixture and then combine them into the whole mixture
-Fold in pecans
-Remove the crusts from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface (about 1 tbsp. in each)
-Return the pan to the oven and bake an additional 18-20 minutes.
-Remove the pan and allow the bites to fully cool in the pans.

For the Crust:


1 1/2 c. blanched almond flour
1/2 tsp. sea salt
10 California dates
1/2 a stick of organic unsalted butter
1/2 tsp. pure vanilla extract

Directions:

-Preheat oven to 350 degrees
-Combine flour, salt and dates in food processor
-Process until fine
-Add in butter and vanilla
-Continue processing until dough forms
-Drop by the teaspoonful onto parchment muffin tin liners
-Spread evenly over the center of each liner and gently place in individual muffin tins
-Bake in preheated oven for 8-10 minutes; until crust is golden
-Cool Completely and assemble