Purple Pickled Eggs

 

wildflowerfarm.org

Ah yes, another pickled egg recipe. Even though I used the pickled beets and the juice the eggs don’t have nearly the beet taste that one might imagine.

Not only do these taste great but they look so nice. Making these into Deviled Eggs adds a new twist to an everyday side.

Purple Pickled Eggs
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Purple Pickled Eggs
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Ingredients
  • 1 pint Pickled Beets
  • 1 1/2 tsp Coriander
  • 16 each Peppercorns
  • 2 tsp Kosher Salt
  • 4 tsp Crushed Red Pepper
  • 1 each Cinnamon Stick
  • 1/4 cup Sugar
  • 1 1/2 cup Apple Cider Vinegar
  • 1 1/2 cup Water
  • 12 each Hard Boiled Eggs peeled
Servings:
Instructions
  1. Place everything into a 2 quart jar, seal it tightly with a clean lid.
  2. Give the jar a few light turns to mix everything.
  3. Let the jar sit quietly in the back of the fridge for one month.
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Grain Free Pancakes

 

Grain Free Pancake

One thing I missed when I wasn’t able to eat grains was pancakes. I missed what I knew to be a “normal” Sunday breakfast. Bacon, eggs, fluffy pancakes and fruit. This became my new Sunday breakfast recipe, I know you will enjoy it too.

It’s very similar to my old wheat pancake recipe, but this is made of all almond flour instead. Even without the gluten the result if a fluffy cake. I have tried a few different recipes and they all turned out so flat. They stuck to the pan and by the time it was all said and done they looked like mangled, burnt, crapes. Imagine my disappointment; Sunday morning bad pancake hot dish. Not any more though!

I use cast iron for almost everything in the kitchen, if not that, it’s pottery or stainless steel. I’m sure this recipe would turn out great on a good non-stick pan but I don’t have them, so, good luck. I don’t use stainless for this recipe either. A good, well-seasoned cast iron pan with a little butter in the bottom will turn out the most beautiful pancakes from any recipe.

The kefir in this recipe was another act of desperation; no milk and had to have pancakes. It can be substituted for  yogurt in equal amount. If you plan to  use milk or buttermilk you will need to do a little more adjusting.

Now tie on an apron and enjoy making pancakes!

 

Grain Free Pancakes
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Grain Free Pancakes
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Ingredients
  • 1 each Egg
  • 1 cup Kefir plain
  • 1 tbps Honey
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 3/4 cup Almond Flour
  • 1/2 tsp Vanilla Extract optional
Servings:
Instructions
  1. Whip the egg, kefir, and honey.
  2. Add the remaining ingredients and mix until well combined.
  3. Melt enough butter in the bottom of your pan to very lightly cover it. This is just to keep the pancake from sticking; too much and the pancake will fry rather than brown nicely.
  4. Pour 1/3 cup of batter in the heated pan.
  5. Flip when the edges are light brown.
  6. Serve these with any of your favorite toppings.
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GF Molasses Cookie & Honey Spice Cookie

 

Grain Free Molasses

I really like molasses cookies. After starting the Specific Carbohydrate Diet (SCD) last summer, I have really been missing cookies. These cookies don’t fit the diet because of the molasses, however they can be made with all honey rather than honey and molasses! They aren’t exactly the same as a traditional molasses cookie with the honey but they aren’t the same without brown sugar and wheat flour either so I don’t get too worked up about it. They are however, the best replacement I have thought up so far.

GF Molasses Cookie
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GF Molasses Cookie
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Ingredients
  • 1/4 cup Butter
  • 1 each Egg
  • 3 tbsp Molasses
  • 1/2 cup Honey
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 2 1/4 cup Almond Flour
Servings:
Instructions
  1. Combine everything.
  2. Mix well and refrigerate while the oven preheats to 350 degrees.
  3. Scoop the dough onto a well buttered cookie sheet and bake for 8-12 minutes.
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Honey Spice Cookie - SCD
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Honey Spice Cookie - SCD
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Ingredients
  • 1/4 cup Butter
  • 1 each Egg
  • 3/4 cup Honey
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 2 1/3 cup Almond Flour
Servings:
Instructions
  1. Combine everything. Mix well.
  2. Refrigerate while the oven preheats to 350 degrees.
  3. Scoop the dough onto a well buttered cookie sheet and bake for 8-12 minutes.
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Lemon Whey Pie- with SCD and GF version

Honey Lemon Whey Pie

I love bold fall flavors all year long; cinnamon, cardamom, molasses and pumpkin just to name a few. Come mid March I’m ready for any sign of spring. This year its pie. If you haven’t tried making my homemade yogurt yet, now is the time. I found a recipe in an old church cookbook (I kinda have a thing for those), and gave it a try. I ended up changing a few things. It’s a very easy recipe and will use up some whey too.

Here are two versions of my recipe. The first is a traditional pie, wheat crust, cornstarch thickener, cream of tartar in the merengue topping. The second is a grain-free, SCD version. I have a hell of a time getting the SCD version to look as pretty as the traditional because the filling doesn’t set up until after the topping has been added and baked. It’s kind of disappointing but it still tastes like traditional lemon merengue, which is really nice!

Honey Lemon Whey Pie
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Servings
1 pie
Servings
1 pie
Honey Lemon Whey Pie
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Servings
1 pie
Servings
1 pie
Ingredients
Crust
  • 2 1/2 cup Whole Wheat flour
  • 1 cup Butter cold and cut in small chunks
  • 1 tsp Kosher Salt
  • 1/3-1/2 cup Water cold
Filling
  • 1 1/2 cup Fresh Whey
  • 1 cup Honey
  • 3 1/2 tbsp Cornstarch
  • 3 each Egg Yolks save the whites
  • 2 tbsp Butter melted
  • 1/2 tsp Kosher Salt
  • 1/4 cup Fresh Lemon Juice
  • 2 tbsp Lemon Zest
Topping
  • 3 each Egg Whites
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Pure Vanilla Extract
  • 6 tbsp Sugar
Servings: pie
Instructions
Crust
  1. Combine the flour and salt. "Cut" in the butter using a pastry blender or fork
  2. Add a very little bit of water at a time. Knead the dough lightly while adding the water.
  3. When the dough comes together, stop adding water.
  4. Let the dough rest in the refrigerator for 15 minutes.
  5. Roll the dough about a 1/4 inch thick and place in your pie tin.
  6. Bake at 375 until lightly browned.
Filling
  1. Combine 1/2 cup whey with the cornstarch and set aside.
  2. In a sauce pan combine 1 cup of whey with the honey. Bring to a boil and add the cornstarch and whey.
  3. Stirring constantly until it thickens.
  4. Mix the remaining ingredients except the egg yolks.
  5. Temper the egg yolk mixture and combine.
  6. Cook for another 2 minutes.
  7. Pour into the pie crust.
Topping
  1. In a stand mixer whip the egg whites until frothy.
  2. Add the remaining ingredients as the mixer is on low.
  3. Turn to medium high and whip until shiny peaks form.
  4. Gently top the lemon filling with this.
  5. Bake at 350 for 12-15 minutes.
  6. Cool before serving.
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Lemon Whey Pie -SCD and Gluten Free
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Servings
1 pie
Servings
1 pie
Lemon Whey Pie -SCD and Gluten Free
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Servings
1 pie
Servings
1 pie
Ingredients
Filling
  • 1 1/2 cup Fresh Whey
  • 1 cup Honey
  • 1 packet Gelatin unflavored
  • 3 each Egg Yolks save the whites
  • 2 tbsp Butter
  • 1/2 tso Kosher Salt
  • 1/4 cup Fresh Lemon Juice
  • 2 tbsp Lemon Zest
Topping
  • 3 each Egg Whites
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Vanilla
  • 3 tbsp Honey
Crust
  • 1 1/2 cup Almond Flour
  • 3 tbsp Butter melted
  • 1/4 tsp Kosher Salt
  • 1 each Egg
  • 2 tbsp Honey
Servings: pie
Instructions
Filling
  1. Combine 1/2 cup of whey and the egg yolks and set aside.
  2. In a sauce pan, bring 1 cup of whey, butter, salt, lemon juice, and lemon zest to a boil.
  3. Remove from heat and add the honey. Stir until dissolved.
  4. Temper the egg yolks and cook for another 2 minutes.
  5. Add the gelatin and stir to dissolve.
  6. Pour into the baked crust.
Topping
  1. In a stand mixer whip the egg whites until frothy.
  2. Add the remaining ingredients as the mixer is on low.
  3. Turn to medium high and whip until shiny peaks form.
  4. Gently top the lemon filling with this
  5. Bake at 350 for 12-15 minutes.
Crust
  1. Combine everything and spread into a pie pan.
  2. Place in the freezer until the oven has preheated to 375 degrees.
  3. Bake for 10 minutes.
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Baechu Kimchi

I had heard of Kimchi before but never really thought twice about it or had any interest in trying it until a couple years ago. I was working at The Toasted Frog in Bismarck, ND (if you’ve never been there you should go!) and the chef Travis made some. Now, I  was never the first one to try many new foods; I liked my cheese burgers. I was also not a huge fan of fish. But, Travis was an amazing chef, so I had faith I would like almost anything he made. I now like and cook all sorts of fish, as well as other foods that were never on my grocery list; kimchi is one.

Kimchi is a spicy sauerkraut type dish from Korea. Beachu (cabbage) kimchi is what I made. I’m sure mine is not the “true” recipe but it turned out good and for growing up in northern Minnesota I’d say it’s a pretty ok version. It can also be made with a variety of other vegetables but as usual I used what I had in the garden. (This was one of my fall projects I never got around to sharing.)

Kimchi

Baechu Kimchi
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Baechu Kimchi
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Ingredients
  • 1 lb lb. Bok Choi
  • 1 lb lb. Napa Cabbage
  • 2 each large Carrots
  • Radishes equal to the amount of carrots
  • 1 each medium Onion
  • 2 each Shallots
  • 8 each Garlic cloves
  • 6 each Hot Chili Peppers
  • 1/4 cup grated Fresh Ginger
  • 1/2 cup Kosher Salt
Servings:
Instructions
  1. Using Kosher Salt (I think sea salt is usually recommended, but I didn't have any on hand), make a brine of about 8 cups of water to 1/2 cup of salt.
  2. Coarsely chop the cabbage, carrots and radishes. Place these in your crock and cover with the brine.
  3. Using a weight (heavy plate, jar, clean rock) weigh down the vegetables and let them sit over night.
  4. Strain and reserve the brine.
  5. The next day slice the onion and shallots.
  6. Smash the garlic, grate the ginger and finely chop the peppers.
  7. Add all of this to the crock again applying the weight.
  8. Add some of the brine back in, just enough to cover the vegetables.
  9. Place a flour sack towel over the top and all to ferment as you would when making sauerkraut.
  10. Once it has fermented to the strength of your liking put the kimchi in clean jars in the refrigerator.
  11. You can can this but you will loose a lot of the health benefits. It keeps for a very long time in the refrigerator.
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