Last night, I wanted to have some cookies. So, this morning I came up with this egg free (because I did not have any), grain free, gluten-free, sugar-free, dairy free cookies.
They were really delicious and satisfying. These soft cookies having a little crunchiness (pecan), rich cacao and creamy taste (coconut oil) was perfect for me. The only problem was I had them as my breakfast and could not stop myself but eat them. So four out of 6 were gone already. I’ve put the last two in freezer for my cookie crisis (just like last night) in the future. I was afraid that I would eat them too. That is why this small batch (6 pieces) is good for me. If you make them smaller (1 tbs) you will have 10 cookies.
1 Cup Almond meal
Pinch Himalayan salt
¼ tsp Baking soda
2 tbs Coconut oil
2 tbs Maple syrup
1 ½ tbs Cacao (unsweetened)
1/3 cup or more Pecan pieces
Preheat oven 350F
Mix all the ingredients with fork.
Wet your hands and form 6-10 cookies, place them on parchment paper.
Bake 7-10 minutes. I did 10 minutes.
Let the cookies completely cool first, otherwise they will fall apart, crumble. Still tastes good though :)
When I made them again next day, I added some chocolate chips, they melted and burned.
Don’t overcook the cookies. Check after the 7th minute. They get harder once they cool down.
The only sad news about these cookies is because of the almond meal (even though only 1 cup), they are high in calories. But if you keep your diet full of vegetables and protein at least the days you eat these, then you can enjoy them with no guilt :))
I was sitting on my couch enjoying the view through my balcony. Everywhere is white;trees, houses … It is snowing. Than I felt the urge of making spiced coffee cake and mate tea+milk to complement this pleasure. I felt really excited :)
I found this recipe (sorry could not find it again to give the credit), wrote in my recipe notebook with my changes and turned out great.
It is soft; perfect sweetness, lots of cinnamon, warm apple pieces..
Ingredients & instructions:
1+1/4 cup Almond flour
1/2 tsp baking soda
Pinch of Himalayan salt
1 tsp cinnamon
1/2 tsp cardamom
MIX in another bowl;
1/4 tsp vanilla extract
1/8 cup coconut oil
1/4 cup maple syrup
MIX in another bowl;
2 Granny Smith apple (peeled, cored, diced)
1/2 tbs lemon juice
Combine all of them.
Preheat 350F, put a parchment paper on a round baking pan. Pour the batter, bake 20-25 minutes. Swirl the cinnamon mixture on it and Enjoy!
1 tbs cinnamon
1 tbs (heaping) coconut oil
1 tbs maple syrup
I must tell you, this cake is so light, soo dangerous, I ate half of it.
As you see in the picture, it is not thick but still fluffy. You can double the batch if you like. I also sprinkled shredded coconut on it. But I realized you do not need it. You do not need the coconut cream too. It is already creamy enough.
I tagged along to my husband when he came to Denver for business. I am glad that I did. I found a place where I can eat clean & delicious food, listen to poetry and watch people swing (unfortunately i can’t but enjoyed the music though). MERCURY CAFE . I am impressed by the community youth who read their own poems with such passion I even felt them (considering i do not have any talent/education on it).
I loved the colors and the paintings (everywhere) done by the employees in the dining, poetry (Jungle Room) and dance (Dance Hall) salons. They have different events everyday Mercury Cafe Events.
We had brunch and light dinner there.
For Brunch: I had two eggs (organic), green chile, grilled potatoes and house made spelt bread. My husband had the vegetarian omelet. I ate every bit of it as my husband did his too. Our brunch plates came with piece of fruit, bread, butter and house made pear preserve (I guess, may be I should say sweetened, softened pear slices).
For dinner: I had small salad with green chile soup (as you can tell I love spicy, hot food) and my husband had Quesadilla (blue corn ) with trout. My bowl of soup was kind of too hot (spicy) and I wanted to mix it with milk so that I can have creamy and little bit less spicy. My server was so kind, she even warmed it up for me and guess what, she said milk was organic, if i am not mistaken, the milk was the kind that I use at home, non-homogenized, good quality of milk that comes in glass.
For me; milk, chicken and eggs are really important. They HAVE TO be ORGANIC. They were organic here, PLUS bread was house made, this means no additives & no unnecessary, hard-to-pronounce ingredients.
They had different varieties of desserts including vegan and Gluten free. After 10 pm, it was half off :)
Well, I will leave the rest to the pictures … By the way, you will see our brunch server’s picture. Her name is Aimee.
Thank you Aimee and Cafe Mercury for the wonderful time and food that you provided us.
P.s: You can’t use credit/debit card there, so have some cash with you.
I love salty crackers. I even crave them sometimes. I use this very delicious, easy recipe. It is melt in your mouth kind of cracker which goes great with cheese or you can even eat it alone with tea ( Turkish tea :) ).
2 cups organic flour (1 cup whole, 1 cup white flour)
1/2 tsp baking powder
1/2 tsp Himalayan salt
1 tbs organic apple vinegar
113 gr organic butter (1 stick) (room temperature)
1 organic egg yolk
1/4 cup olive oil
Egg white, sesame seeds, caraway seeds (to put on)
Mix dry ingredients and add wet ingredients.
You can add some water to adjust the humidity of the dough.
Cut the dough in two. Roll the dough in between two parchment papers. Take off the upper parchment paper, cut the dough in cubes, spread egg white and sprinkle sesame & caraway seeds. Put this one (dough on parchment paper) in your pyrex or on the baking sheet. Do the same thing for the second dough.
Bake in preheated 400F oven for 15-20 minutes.
I just baked these for my weekend trip. I am sure they will be great on the road as a snack. I hope you also like them as much as I do :)
2 cup warm water
2 cup whole wheat flour
2 tsp yeast
2 tbs butter
2 tsp salt
2 1/2 cup whole white flour
-Put the ingredients in order it is written and stir well every time you add an ingredient. (As you see this is a different method.)
-Knead the dough about 5-7 minutes. Dough will be soft but not sticky. Put dough in a greased container, cover with towel and let rise till it is double in volume.
-Cut dough in two, one for bread and the other for cinnamon rolls.
-First dough: Cut in two, give oval shape and put in floured square Pyrex. Cover with towel and let rise till it is double in volume. Bake in preheated $400F oven.
-Second dough: Roll into 10″x14″ rectangle. Spread the filling leaving spaces on each
long side and sprinkle pecan.
Roll the dough into a log the long way, loosely. Cut into 8-12 pieces.
Place in a pan. Let rise. Bake in preheated 350F oven for 20-25 minutes.
CINNAMON ROLL FILLING
1 cup sugar
2 tbs butter
1 tbs cinnamon
little water to make it spreadable
I don’t like it too sweet but you can adjust your sugar amount.
p.s: I live in high altitudes where you need to use less yeast, more water and may be less cooking and rising times. Please consider this.
You may think that pasta is the easiest dish to make. But, actually, i believe all dishes have their own cooking techniques to make them DELICIOUS. But of course ingredients are important too. You can make a pasta dish taste completely different by adding only garlic or tomato/red pepper paste (my favorite two things).
When it comes to brown rice pasta (Gluten free), i have a really good and easy technique to make it taste like regular (whole wheat) pasta. Unfortunately when you boil the brown rice pasta it leaves a lot of starch. The boiling water gets really thick. I love my pasta really soft, so i boil it a lot (which is not really all that much healthy, the softer pasta, the higher glycemic index). Most people drain the pasta (brown rice) and add the remaining ingredients to it. But the taste, the texture, the appearance are no good (at least for me).
Tip: If you rinse the pasta with cold water after draining, all starch would go away and you would have a clear looking, shiny pasta (not slimy).
While it is straining the water, you can melt your butter with a little bit olive oil (to prevent butter from burning), add a clove of garlic (minced) and saute till you can smell the garlic ( i love it). Now, you can add your tomato/red pepper (about a tablespoon depending on the amount of pasta) paste to add some color and a little more taste if you like.
You can add your pasta, toss and put a lid on for few minutes (turn off the stove) and let sit for few minutes to absorb all the flavors.
More tips: If you add oil to boiling water of pasta, it wouldn’t stick each other. If you put salt to boiling water, pasta would absorb it while cooking, and taste much better.
I love arugula and i love red cabbage. Few days ago, i didn’t have much greens at home. So i made this really easy but tasty and colorful salad. My husband loved it!
I sliced the red cabbage very thinly and tossed it with lemon juice, olive oil and salt.
Tip: I actually mixed it with my hand (squeezing) and made sure that it has become a little softer. This way you don’t have to let cabbage (red or green) wait with the dressing for a while before serving.
Than i added the arugula, mixed it gently. Last step, sprinkle thinly sliced onion on it.