Grain-free Granola

Looking to reduce carbs for breakfast, thinking about having this for breakfast with yogurt, instead of the normal cereal or bagels (or french toast or pancakes or waffles...). 

• 1 c hazelnuts
• 1 c pecans
• 1 c raw almonds
• 1 c cashews
• 1/4 c solid coconut oil (reduced from 1/3 c)
• 2 T maple syrup
• 1/3 t salt
• 1 T cocoa powder
• 1 t vanilla
• 1 t cinnamon
• 1/2 c shredded coconut
• 1/4 c roasted pumpkin seeds

1. Pulse nuts in blender until crumbly.
2. In a small pan, melt the coconut oil over low heat with the syrup, salt, cocoa, vanilla and cinnamon.
3. Remove from heat and stir in coconut and pumpkin seeds.
4. Thoroughly mix pulsed nuts in.
5. Spread on parchment sheet and bake for 15-25 min at 325F.
6. Let cool in oven.

NOTES

Original says 300F but that takes too long. 350F is a little too high and ends up with some nuts slightly burnt.
Nov 2015: I've made this more than a dozen times this year. It's a staple on top of a breakfast bowl (of cereal or oatmeal). Once I used pistachios instead of hazelnuts - it ended up chewier but still delicious. One batch lasts about a week.

Mini Meatloaves

Put together the mixture, topped with sauce and baked. While it was baking, prepped and boiled 2 yukon gold potatoes for mashed potatoes. While meatloaf was cooling cooked some peas. XB had 2 mini loaves and actually attempted the mashed potatoes (but still doesn't like them). Reduced sauce from original recipe but would still reduce more. I had more than half a kilo of ground beef so made 12 muffins and one in a ramekin. Also didn't have cheddar so used 1/2 c mozzarella and 2 slices swiss. *** for now, but with adjustments next time (reducing sugar and sauce), could be upped, given ease of preparation.

• 3/4 c milk
• 1/2 c quick oats
• 1 egg
• 1 t salt
• 3/4 c grated cheese (cheddar or mozzarella+swiss)
• ~1 lb ground beef
• 1/3 c ketchup (reduced from 1/2 c, original = 3/4 c)
• 1 T brown sugar (reduced from 1/8 c)
• 2 T mustard (I used dijon, increased from 1 t)

1. Combine milk and oats in bowl. Let soak for 5 minutes.
2. Add egg, cheese and salt.
3. Stir in beef.
4. Lightly grease 12 cup muffin tin.
5. Spoon beef into muffin cups.
6. Prepare sauce: combine ketchup, sugar and mustard.
7. Spread sauce on top of mini loaves.
8. Bake for 30 min at 350F.

April 2015 - made this again but ran out of ketchup - had about 1/8 c. Added lots of mustard but still couldn't detect a kick. Could use more mustard and less sugar next time. Also ran out of quick oats and used about 2 T of flaked oats. Used frozen mozzrella as well.

Cinnamon Almond Coconut Biscotti

They took the vending machine away at work, so I've been spending $2.50 per biscotti at the Second cup in the adjacent building. A waste of time walking there and a waste of money. So I made these this weekend in the hopes of curbing the expenses. The coconut flour gives it an extra crunch, as if it was huge granules of sugar. I used almost 1 c of sugar and find them too sweet - so have adjusted the recipe below to reduce the amount. 
March 2026 Make this every year. Leave out the coconut flour and skip the chocolate. Can find chopped almonds at AH (not Jumbo). April - tried store bought and they're way too sweet. this is why I make home made.

• 1/2 c butter, softened
• 3/4 c sugar (reduced from 1 cup)
• 2 eggs
• 3/4 t vanilla
• 3/4 t almond extract
• 2 c flour
• 1/2 c almond meal (+ coconut flour)
• 2 t cinnamon
• 3/4 t powder
• 1/2 t salt
• 1 c chopped almonds, toasted
• optional topping: 5 oz semi sweet chocolate chips

1. Cream butter and sugar until fluffy.
2. Beat in eggs and extracts.
3. Mix flours, cinnamon, baking powder and salt in a bowl. Mix in with wet ingredients.
4. Stir in almonds.
5. Cut dough into half. Shape each into 12" log. Lay on cookie sheet, and flatten to ~1/2".
6. Bake at 350F for 30 minutes (or until edges are brown and center is firm).
7. Cool (about 10-15 minutes).
8. Slice 1/2"-1" diagonally, placing cut side down on baking sheet.
9. Bake for another 5-7 minutes on one side. Flip and bake another 5-15 minutes. For extra crisp, turn off heat and let sit in oven until cooled. Otherwise cool on the counter.
10. Once completely cooled, put chocolate chips in a bowl. Microwave on 50% power for 30 seconds at a time, stirring after each go. Once melted, spread or drizzle on each biscotti.
11. Let cool until chocolate firms. Store in air tight container.
12. Dip in hot cocoa or cold milk to enjoy.

Coconut Custard Pie

I used to make this when I was a kid. It's incredibly fast to throw together. Pie comes out thin. It has a crust and top layer that forms while it bakes.

• 2 c milk
• 4 eggs
• 1/2 c flour
• 1/2 t salt
• 1 t vanilla
• 1 c shredded coconut (unsweetened)
• 1/2 c sugar (reduced from 3/4)
• 1/4 c butter (very soft)

1. Dump everything in a blender. Blend for 20 seconds.
2. Pour into well greased 9" pie plate.
3. Bake at 350F for 40-50 minutes.

Olive Pesto

aka tapenade or olive spread. All ingredients and ratios to taste. I used the new immersion blender to make a batch.

• 1 c pitted kalamata olives
• 1 T olive oil
• 2 cloves garlic
• freshly grated parmesan

1. Combine all ingredients and pulse with (immersion) blender until smooth. 
2. Serve on crackers with tomato and sliced avocado, or on spaghetti, or on toast.

Optional

• basil leaves - fresh or dried
• pepper
• toasted pine nuts/cashews

History

5/8/15 Made with 2 t minced garlic, grated parmesan, and cashews. Used in empanadas.

Raspberry Lemon Dutch Baby

Based on the original recipe here. Reduced sugar in the sauce since I don't like things too sweet. Used leftover sauce with plain yogurt.

• 2 T unsalted butter

Batter ingredients

• 4 eggs
• 2/3 c flour
• 2/3 c milk
• 1/2 lemon zest
• 1/2 t vanilla

Raspberry Topping

• 1 c frozen raspberries
• 1 t lemon juice (reduced from 2 t)
• 1/2 lemon zest
• 2 T sugar (reduced from 3-4 T)

1. Place a 10-12 inch cast iron skillet in the oven and heat to 425F.
2. With an immersion blender (or whatever you have), mix the batter ingredients until smooth and just combined, but not foamy.
3. Take the cast iron pan out of the oven and add the butter. Once melted, add the batter and put back in the oven.
4. Bake for 20 min, until the Dutch Baby is puffed and golden.
5. Wile the Dutch Baby is baking, make the raspberry topping. In a small saucepan, combine all the ingredients and heat over medium heat, crushing the berries as desired. Cook until it begins to bubble and softened.
6. Serve the Dutch Baby with the sauce and dollops of plain yogurt.

Zucchini Muffins

• 1 1/4 c flour
• 1/2 c almond meal
• 1/2 t salt
• 1/2 t soda
• 1/2 t powder
• 1/2 t nutmeg
• 1 t cinnamon
• 1 egg
• 1/3 c canola oil
• 1/3 c applesauce
• 2 T yogurt
• 1/2 c sugar (reduced from 3/4 c)
• 2 t vanilla
• 1 c zucchini
• 1/4 c shredded coconut

1. Combine flour, almond, salt, soda, powder, nutmeg and cinnamon in a medium sized bowl.
2. Combine egg, oil, applesauce, yogurt, sugar, vanilla in large bowl.
3. Add dry ingredients to wet.
4. Stir in zucchini and coconut.
5. Pour into 12 lined muffin cups. Bake 325 for 30 minutes.