Who doesn't love mayonnaise! And I don't mean Hellman's, man. I mean the real deal. Here's the recipe I use plus a fool-proof tip that I owe to an unknown, internet source that I heard 2nd-hand. Whoever you are, props and kudos to your genius!
Mayonnaise
1 egg + 1 yolk (raw)
1/2 C olive oil
juice of 1-2 lemons
1t mustard, dijon or yellow
salt to taste
Add all ingredients, in this order, to a wide-mouth pint jar. Put immersion blender at the bottom, and turn on while slowly pulling up. Voila! that's it! Your perfect mayonnaise!
Lazy Daisy Coconut Flour Cake
This is a celebration staple for us. Its small size--9x9--means it gets eaten quickly and we don't have leftovers sitting around. The original recipe is from the Fannie Farmer cookbook. I've made it with 1-for-1 substituting GF flour, but it's absolutely delicious with coconut flour.
The key to any coconut flour baking is that no matter what the recipe is, you start with a ration of 1/2C coconut flour to 4 eggs, and usually 1/2C liquid. For a Lazy Daisy cake, the magic is that it heats the milk, which then reacts with the baking soda, resulting in a marvelously light, fluffy texture. If you are substituting coconut milk, then separate the milk and the cream. Do not mix them together. Save the cream, though--you'll need it!
Here's the basic recipe:
Coconut Flour Lazy Daisy Cake
350' oven, 9x9" cake pan
4 eggs
1t vanilla
1/2-1C sweetner*
1/2C coconut flour
1t baking soda
1/4t salt
1/2C milk**
1T ghee/coconut oil/raw butter
Mix eggs and vanilla until light and fluffy. Slowly add in sweetner until blended. Mix baking soda, flour and salt; add to eggs. Heat the milk and 1T oil until oil has melted completely. Now this is tricky for two reasons: with coconut oil's lower melting point, you'll want to heat it a little longer, but not until it's smoking or boiling. When you add it to the rest of the batter, it needs to be more than warm so it will react with the baking soda, but not so hot that it cooks the eggs (I'm not a very careful baker, and I've never had this happen, so it's not hard; just a caution). So mix in your hot milk, then pour the batter immediately into the cake pan and pop it immediately into the oven. If you don't, the baking soda will do its thing before it cooks, and you will lose all your light and fluffy! (Also never had this happen; don't set it down and chase after a kid or a cat or change your music or whatever and you'll be just fine.) Bake ~20 to 25 minutes, then if desired add the topping:
Topping
4-5T ghee/coconut oil/raw butter
3T sweetner*
Melt these together while the cake is cooking. After it is done, pour the topping over the cake, then put it in the broiler for just 1 or 2 minutes--really! Then pull it out and enjoy.
*Note on Sweetner: I have used honey or maple, but reduce to 1/2 C. If you're not being too much of a stickler, sucanat works wonderfully, as well.
**Note on Milk: If you're using coconut milk, separate and save the cream for the other recipe ingredients. Combine the milk for the cake with an extra tablespoon (T) of the cream to thicken it.
The key to any coconut flour baking is that no matter what the recipe is, you start with a ration of 1/2C coconut flour to 4 eggs, and usually 1/2C liquid. For a Lazy Daisy cake, the magic is that it heats the milk, which then reacts with the baking soda, resulting in a marvelously light, fluffy texture. If you are substituting coconut milk, then separate the milk and the cream. Do not mix them together. Save the cream, though--you'll need it!
Here's the basic recipe:
Coconut Flour Lazy Daisy Cake
350' oven, 9x9" cake pan
4 eggs
1t vanilla
1/2-1C sweetner*
1/2C coconut flour
1t baking soda
1/4t salt
1/2C milk**
1T ghee/coconut oil/raw butter
Mix eggs and vanilla until light and fluffy. Slowly add in sweetner until blended. Mix baking soda, flour and salt; add to eggs. Heat the milk and 1T oil until oil has melted completely. Now this is tricky for two reasons: with coconut oil's lower melting point, you'll want to heat it a little longer, but not until it's smoking or boiling. When you add it to the rest of the batter, it needs to be more than warm so it will react with the baking soda, but not so hot that it cooks the eggs (I'm not a very careful baker, and I've never had this happen, so it's not hard; just a caution). So mix in your hot milk, then pour the batter immediately into the cake pan and pop it immediately into the oven. If you don't, the baking soda will do its thing before it cooks, and you will lose all your light and fluffy! (Also never had this happen; don't set it down and chase after a kid or a cat or change your music or whatever and you'll be just fine.) Bake ~20 to 25 minutes, then if desired add the topping:
Topping
4-5T ghee/coconut oil/raw butter
3T sweetner*
Melt these together while the cake is cooking. After it is done, pour the topping over the cake, then put it in the broiler for just 1 or 2 minutes--really! Then pull it out and enjoy.
*Note on Sweetner: I have used honey or maple, but reduce to 1/2 C. If you're not being too much of a stickler, sucanat works wonderfully, as well.
**Note on Milk: If you're using coconut milk, separate and save the cream for the other recipe ingredients. Combine the milk for the cake with an extra tablespoon (T) of the cream to thicken it.
Salad!
I don't each much green during the winter, except for the few brave stalks of kale that have escaped the groundhog ravages, but as soon as it starts to get warm I start eating salad and cannot stop. Yay for salad! For real. Some brief ideas on how to make Paleo-GAPS friendly salads that are still tasty:
Meat--(duh): it's a great way to use up meat from bone broth. Whether beef or chicken, chop very fine. Add
Onions: red, white, sweet, whatever floats your boat. For red onion, I like to slice them very fine; sweeter onions I dice or even cut with scissors. Green onions and chives are also great.
Fresh Herbs: they've got to be fresh on salads. It should be a no-brainer, but trust me if you have doubts. :P
Eggs: Who doesn't get sick of eggs on GAPS? But adding them hard-boiled or even scrambled (just added my daughter's breakfast leftovers: great extra protein boost to make it more filling).
Veggies: Here's where you get to add color, too! Try colored carrots sliced thin, celery, celeriac, fennel, fresh baby artichokes (cooked, of course), peppers, purple cabbage--whatever vegs make your tummy happy.
Dressing: here's the clincher, right?! and here's what I recommend for your delectation:
Olive oil + sea salt
Olive oil + tarragon vinegar
Olive oil + sea salt + fresh squeezed lemon
Olive oil + sea salt + fresh squeezed lemon + fresh minced garlic
Enjoy!
Meat--(duh): it's a great way to use up meat from bone broth. Whether beef or chicken, chop very fine. Add
Onions: red, white, sweet, whatever floats your boat. For red onion, I like to slice them very fine; sweeter onions I dice or even cut with scissors. Green onions and chives are also great.
Fresh Herbs: they've got to be fresh on salads. It should be a no-brainer, but trust me if you have doubts. :P
Eggs: Who doesn't get sick of eggs on GAPS? But adding them hard-boiled or even scrambled (just added my daughter's breakfast leftovers: great extra protein boost to make it more filling).
Veggies: Here's where you get to add color, too! Try colored carrots sliced thin, celery, celeriac, fennel, fresh baby artichokes (cooked, of course), peppers, purple cabbage--whatever vegs make your tummy happy.
Dressing: here's the clincher, right?! and here's what I recommend for your delectation:
Olive oil + sea salt
Olive oil + tarragon vinegar
Olive oil + sea salt + fresh squeezed lemon
Olive oil + sea salt + fresh squeezed lemon + fresh minced garlic
Enjoy!
Subscribe to:
Comments (Atom)