Keto Friendly Blueberry Poppyseed Muffins

8 01 2019

I have a lot of friends who are following a Keto diet and I enjoy finding recipes that will satisfy their requirements and are delicious. For a New Year’s day brunch, I made these blueberry muffins and they were a big hit. In fact, I made regular blueberry muffins as well but the Keto ones were voted the unanimous winners by Keto and non-Keto diners alike. So these are a keeper. They are light and moist and have plenty of blueberries. This makes one dozen muffins.

Ingredients:

2 1/2 cups blanched almond flour

1/2 cup Erythritol or Xylitol ( or any of your favorite granulated sweetener)

1 1/2 tsp baking powder

1/4 tsp salt

1 tbsp. poppy seeds

1/3 cup melted butter

1/3 cup unsweetened almond milk

3 large eggs

1/2 tsp vanilla extract (or you can use lemon extract if you prefer)

(If using lemon extract, add a little lemon zest as well)

3/4 cup blueberries

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Chard and Caramelized Garlic Quittata with a Sweet Potato Crust

26 08 2018

 

You may ask, “What the heck is a quittata?” Well my husband just coined the name after I made this dish which was not quite a frittata nor a quiche but something in between. Either way, it was absolutely delicious. What really made it was the Maple Balsamic Caramelized Garlic. OMG!! And to top it  off, it was a really beautiful dish as well. This would be great for a brunch. I served it as part of a celebrate summer harvest feast. Who knows, quittatas could become trendy.

Ingredients:

4 sweet potatoes, about 2 – 21/2 pounds, peeled and cut into 1/4″ pieces

Olive oil

5 large eggs

3 heads of garlic, cloves peeled

1 tbsp. olive oil

1 tbsp. balsamic vinegar (I used a delicious dark chocolate balsamic)

1 tbsp. pure maple syrup

1 tsp chopped rosemary

1 tsp chopped thyme

Freshly ground black pepper

Sea Salt

3 cups grated sharp white cheddar cheese

2 heads chard, leaves removed, washed and roughly chopped

3/4 cup crème fraiche

3/4 cup heavy cream

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Crumpets

19 02 2018

Having lived in England a couple times, I had the pleasure of experiencing delicious crumpets with melted butter and honey served with tea – one of life’s little pleasures. I tried to find them in the States but only came up with these bland store-bought ones that did not cut the mustard. So, after a little research and the purchase of some English muffin rings, I decided to make my own. These crumpets are delicious and easy to make. The tricky part is to have the batter at the right consistency so that you get the all-important holes at the top through which the butter and honey can seep. If the batter is too thick then no holes, and too thin will mean too flat. Also the temperature is important so they can cook as long as possible on one side without burning. Traditionally, the crumpets are not flipped so the top is white, but I think it is best to give a flip toward the end just to get a little golden color on top. This is unnecessary however if you are making them ahead to be toasted later. 

Ingredients:

1 3/4 cups whole milk, slightly warmed

1 tsp sugar

2 1/4 tsp dry yeast

2 3/4 cup all purpose unbleached flour

1 tsp sea salt

3/4 cup, plus 1 tbsp. slightly warmed water

1/2 tsp baking soda

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Buttermilk Currant Scones

11 04 2017

My husband loves scones. He comes from Australia and scones and tea are part of his heritage. So I try to make them for him as they are so much better fresh out of the oven than any you can buy at a store. They are simple and taste best served with whipped cream and jam, or even better, clotted cream.

Ingredients:

2 cups flour

1/3 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

6 tbsp. unsalted butter, chilled and cut into pieces

1/2 cup buttermilk

1 egg

1 1/2 tsp vanilla extract

2/3 cup currants

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Raw Nutty Granola

1 04 2015

I made this raw granola as a topping for a raw fruit bowl. Everyone loved it so much that I promised I would post it on my website. This is made entirely from nuts, no grains. It is easy because you do not need a few days to sprout anything. Simply soak the nuts and dates and raisins overnight and you are set to put it in the dehydrator. The whole process takes about a day and a half. Of course you can add any dried fruits to the granola after the dehydrating process if you want a more deluxe version.

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Wonderful Waffles

2 03 2014
My son named these waffles after our fantastic Sunday brunch of waffles topped with a fresh berry sauce and Maple butter. I hope you enjoy them as much as he did. The key is whisking the whites separately so they make the batter nice and light.

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Cinnamon Pecan Scones

2 05 2011
Here are some more delicious scone recipes. I made two different kinds the other day just for the fun of it. I always like taste comparing. Both scones were a big hit.
 

1/2 – 3/4 cup heavy cream

2 egg yolks

1 tsp vanilla

1 cup white flour

1 cup whole wheat flour

5 tbsp date sugar

1/2 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

6 tbsp cold unsalted butter, cut into pieces

2/3 cup pecans, chopped

1/2 cup dried currants

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Oatmeal Date Scones

2 05 2011
I went for afternoon tea with the ladies the other day and it inspired me to make scones. My husband, being Australian, is a big fan of English scones, not those dried out American biscuits that they try to pass off as scones at Starbucks. I would call them more of stones than scones. We make scones and serve them warm with fresh whipped cream and jam. Of course, if you can get  a hold of clotted cream, even better.

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Blueberry Cinnamon Oatmeal Pancakes

5 04 2011

I purchased a new kitchen toy, and I am thrilled with it. It is a Cuisinart griddler. Basically it is an electric grill, griddle, panini press and waffle maker all in one. I love it. So, needless to say, I have been experimenting and putting it to the test. On the weekends, we try to make one special breakfast. This week, I cooked up these yummy pancakes. We thought the quick cooking oats added a lovely dimension in both texture and flavor. Read the rest of this entry »





Broccoli and Parmesan Gratin

13 10 2010
This was an easy way to use up broccoli. Even my teenager, who claims to hate broccoli, ate it. It makes a nice side dish or pair it with some roasted potatoes or a nice grain for a full meal. Of course, I also served it with a crisp green salad.

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