Tuesday, November 26, 2013

Meyer Lemon Bars Gluten Free & Grain-free

I have an obsession with citrus plants.  Over the last few years I have accumulated quite a few.  Maybe it is a subconscious desire to live in a tropical area.  It certainly is a challenge growing them in Nebraska.  There really isn't anything like the smell of lemon blossoms.  Over the last few weeks, since the weather has gotten cold, it's a little bit of heaven just walking by them and smelling the sweet smell. I don't know where I found this recipe, but it's one I will continue making.

Meyer Lemon Bars

1 1/2 cups Almond Meal
1/4 cup honey
1/4 cup coconut oil, melted
1/2 tsp baking soda
1/8 tsp salt

Lemon Filling
1 Meyer Lemon, seeded and cut into pieces
1/4-1/2 cup honey
1/3 cup lemon juice
4 eggs
4 TBLS cornstarch
1/4 tsp salt
3 TBLS coconut oil

Preheat oven to 350 degrees.  In a food processor add all ingredients for crust.  Pulse until smooth.  Press into parchment lined 8 x 8 pan.  Bake for 15-20 minutes.  Remove and let cool, slightly.

In food processor, add lemon, lemon juice and honey.  Pulse this until the lemon is completely smooth. Add remaining ingredients and pulse to combine.  At this point you can adjust the amount of honey.  Pour into baked crust.  Bake for 25 minutes.  

Saturday, November 23, 2013

Bacon & Tomato Frittata

Bacon & Tomato Frittata - Gluten Free/Grain Free

12 Eggs
1/2 lb Bacon, cooked and chopped (reserve 2 T bacon fat)
14 oz can Diced Tomatoes, drained
1 small Onion, diced
2 Garlic cloves
2 T fresh Basil, chopped
1 T fresh Parsley, chopped
1/2 tsp Salt
1/2 tsp Pepper

Pre-heat oven to 350 degrees.  In a medium bowl whisk the eggs, 1 clove garlic, basil, parsley, salt and pepper.

Reserve 2 T of bacon fat after cooking bacon.  Saute onion in bacon fat, add garlic and cook for 1 minute.  Add bacon to pan and slowly add the egg mixture.  Gently top with drained diced tomatoes and additional basil leaves.  Let this cook on the stovetop for 5 minutes on medium-low, without stirring.  Then place skillet in the oven and bake for 20 minutes or until the center is firm.  Cool about 5 minutes and serve.

Optional addition:  Grated Cheese….we topped ours with cheese.  It could be added when the tomatoes are added, Feta would be a really nice addition.

Friday, November 22, 2013

Revived not Deprived - Gluten Free and Happy

I haven't talked to my sister about this, but from today forward, we're going to start posting gluten free recipes.  It will seem like a food blog but it will be more than that.  In January of 2013, I decided to eliminate gluten.  After giving all of the white flour away, the conversion to a gluten free home was much easier.

This morning we made cream puffs with rice flour.  They are light and have a very flaky texture.

Rice Flour Cream Puffs:

½ cup water
¼ cup butter, margarine, or non-dairy butter substitute
¼ teaspoon vanilla
1/8 teaspoon salt
7 tablespoons white rice flour
2 eggs
Preheat oven to 400 degrees.
In medium-sized pot, bring water, butter, vanilla, and salt to a boil over medium heat.
Add the flour all at once and stir until mixture is smooth and forms a doughy ball.
Remove from heat and let cool for five minutes.
Add eggs one at a time and mix until batter is smooth.
Drop onto a baking sheet with small ice cream scoop.  
Bake for 30 to 35 minutes or until golden brown and crisp.
Remove the puffs from the tray and cool on a rack.
Slice with a bread knife, stuff with your favorite filling, and top with your favorite garnish.
Makes 6 medium-sized cream puffs.