Flourless Peanut Butter Chip Cookies

Author: Detoxinista.com

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 24

 

Grain-free and naturally sweetened, these are the best peanut butter cookies I've ever tasted. Sure to be a crowd-pleaser!

Ingredients

• 1 cup creamy peanut butter, unsalted (preferably organic)
• ⅓ cup honey (*see note below to reduce sugar content)
• 1 whole egg, or a flax egg
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup chocolate chips

Instructions

1. Preheat your oven to 350F. In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms, then fold in the chocolate chips.
2. Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with a Silpat, or parchment paper. This dough is much stickier than traditional cookie dough, but don't worry, it'll turn out just right.
3. Bake for 8-10 minutes at 350F, turning the pan half-way through the baking time so that the cookies brown evenly.
4. Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes. They will firm-up as they rest, so this step is important!
5. Once the cookies are cool, and firm enough to handle, use a spatula to transfer them to a wire cooling rack to cool completely.
6. Serve at room temperature, with your favorite beverage, or chill in the freezer for a cold, chewy treat!

Notes

To reduce sugar content, I've successfully made these cookies using only ¼ cup of honey, plus a dropperful of NuNaturals liquid stevia (about 12 drops). Feel free to play around with different ratios, to suit your tastes and needs!

Soft & Chewy Double Chocolate Cookies

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Serves: 13-15

Ingredients

• 1 cup thick almond butter (I used Barney Butter Smooth Almond Butter because it’s similar to thick nut butters. If you use too oily, the cookies won’t come together. You were warned.)
• 1 cup coconut sugar
• 1 egg, whisked
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• pinch of salt
• ¼-1/2 cup Enjoy Life Mini Chocolate Chips

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add egg and mix again until well combined.
3. Add ¼ cup of cocoa powder at a time. At this point, I used my hands to incorporate the cocoa powder into the dough. Add all the cocoa powder and completely combine.
4. Then add baking soda, vanilla, salt and chocolate chips and combined until everything is well mixed. This was all hands for me. It’s a dirty job, but someone has to do it. (This should be a very thick dough at this point. If it’s not, you need a thicker almond butter like I said before).
5. Use a cookie scoop to scoop out around 2 tablespoons of dough and make into a round ball. Place on silpat or parchment paper lined baking sheet. This dough will create 13-15 cookies that size.
6. Once you’ve placed all the balled dough onto the baking sheet, use a fork to press the cookies down just slightly. No need to really flatten them out, just get them to look more cookie shape instead of ball shape. If you press them down too much, they’ll come apart when they bake so be careful.
7. Place baking sheet into the oven and bake for 10 minutes.
8. Remove from oven and let cool for 5-10 minutes until removing from baking sheet to place on cooling rack. If you try to remove these from the baking sheet early, they will come apart. So don’t be stupid here. Patience is a virtue.
9. Eat up!

http://paleomg.com/soft-chewy-double-chocolate-cookies/

http://www.simplyrecipes.com/recipes/flourless_lemon_almond_cake/

Flourless Lemon Almond Cake

Larger photo

A gluten-free, light and airy lemon cake make with almond flour, eggs, and sugar. Perfect for a holiday dessert!
It helps to separate the eggs first, while they are cold, and then let them sit to come to room temperature as you prep the other ingredients.  Eggs are easier to separate when cold, and they perform better as leavening agents when at room temperature. When whipping egg whites, make sure your equipment is perfectly clean. Any fat (or even bits of egg yolk in the whites) can keep the egg whites from properly whipping up.

• Prep time: 20 minutes
• Cook time: 40 minutes
• Yield: Serves 8.

Ingredients

• 4 eggs, separated into 4 egg yolks and 4 egg whites, room temperature (see how to separate eggs)
• 2 Tbsp lemon zest, packed
• 1/4 teaspoon ground cardamom
• 1/2 cup (100 g) white sugar, divided 1/4 cup (50 g) and 1/4 cup (50 g)
• 1 1/2 cup (170 g) finely ground almond flour*
• 1 teaspoon baking powder (make sure your baking powder is fresh!)
• 1 teaspoon white or cider vinegar
• Pinch of salt
• Powdered sugar for sprinkling

* If almond flour is not available at your market, you can grind up blanched, slivered almonds in a food processor until finely ground.  I would start with a little more than 1 1/3 cups, perhaps 1 1/2 cups. Our local Whole Foods carries a Bob's Red Mill brand of finely ground almond flour which is what we used for this recipe. 

Method

1 Preheat the oven to 350°F (175 °C).  Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.
2 In a large bowl, beat together with a wooden spoon the egg yolks, lemon zest, and 1/4 cup sugar until smooth.
3 In a separate bowl, whisk together the almond flour, ground cardamom, and baking powder.   Add the flour mixture to the egg yolk mixture and beat until smooth.
4 With an electric mixer with a very clean bowl and clean whisk attachment, beat the egg whites, starting on low speed and gradually increasing the speed. When bubbles start to form, add a pinch of salt and the teaspoon of vinegar (both the salt and the vinegar will help the beaten egg whites maintain better structure, as will the sugar in the next step). As the egg whites begin to increase in volume, sprinkle in the remaining 1/4 cup of sugar, a little at a time, as you continue to beat the eggs whites.  Beat until soft peaks form.
5 Fold the beaten egg whites into the almond mixture a large scoopful at a time.  You won't get much lift with the first third of the egg whites, but as you add more, you'll be able to gently fold in the whites in such a way as to create a light batter.
6 Gently scoop the batter into a the prepared springform pan and place in the oven. Bake for 35 minutes. Remove from the oven and let cool. Run a sharp knife around the edge of the cake helping it to separate from the side of the pan. Release the springform pan sides, and gently move the cake (on parchment) to a cake serving plate. Sprinkle with a little powdered sugar before serving.

Simply Recipes http://www.simplyrecipes.com

Back to Flourless Lemon Almond Cake on Simply Recipes

the best paleo brownies (gluten-free & grain-free)

Ingredients

• 1 cup almond butter
• 1/3 cup maple syrup
• 1 egg
• 2 tbsp ghee
• 1 tsp vanilla
• 1/3 cup cocoa powder
• 1/2 tsp baking soda

Instructions

• 1
  Preheat the oven to 325 degrees F. In a large bowl, whisk together the almond butter, syrup, egg, ghee, and vanilla. Stir in the cocoa powder and baking soda.
• 2
  Pour the batter into a 9-inch baking pan. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.

Notes

• Servings: 6
• Difficulty: Easy

paleo grubs http://paleogrubs.com/

Parmesan and Basil Chicken Salad

Rated: Submitted By: Janet Schaufele Photo By: SunnyByrd Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 1 Hour 50 Minutes Servings: 4

"The heady aroma and taste of sweet basil defines this cold chicken salad tossed with Parmesan cheese and dressed with a puree of mayonnaise, basil, garlic and celery."

Ingredients:

2 whole skinless, boneless chicken breasts salt and pepper to taste 1 cup mayonnaise

1 cup chopped fresh basil 2 cloves crushed garlic 3 stalks celery, chopped 2/3 cup grated Parmesan cheese

Directions:

1.	Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
2.	In a food processor, puree the mayonnaise, basil, garlic, and celery.
3.	Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

ALL RIGHTS RESERVED © 2015 Allrecipes.com

The Best Chicken Salad Ever

Rated: Submitted By: Richard Rego Photo By: GodivaGirl Prep Time: 10 Minutes Ready In: 10 Minutes Servings: 8

"Two things make this chicken salad super. The first is the combination of a creamy salad dressing and a coleslaw dressing. The second is that everything goes into the food processor, so the consistency is spread able and all the flavors mingle well."

Ingredients:

2 boneless chicken breast halves, cooked 1/4 cup creamy salad dressing 4 tablespoons cole slaw dressing

1 stalk celery, chopped 1/4 onion, chopped salt and pepper to taste

Directions:

1.	In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

ALL RIGHTS RESERVED © 2015 Allrecipes.com

Olive Oil & Sea Salt Brownie Cookies

Olive Oil & Sea Salt Brownie Cookies - thick, chewy cookies that have the perfect contrast of salty & sweet.

Author: Melissa Williams

Serves: 21 cookies

Ingredients

• ½ cup olive oil
• 1 cup sugar
• 2 eggs
• ¾ cup flour
• ¾ cup cocoa powder
• 1 teaspoon baking soda
• 1 Tablespoon hot water
• ½ teaspoon sea salt, plus more for sprinkling
• 1½ cups chocolate chips (I used Ghirardelli baking chips)

Instructions

1. Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a large bowl, add the olive oil and sugar and mix, with a hand mixer, until well combined.
3. Add the eggs, one at a time, mixing in between each one.
4. In a small bowl, dissolve the baking soda into the hot water and set aside.
5. Add the cocoa powder, flour, and salt to the egg mixture and beat until a dough forms.
6. Add in the dissolved baking soda and beat until well combined.
7. Stir in the chocolate chips with a spatula. [The recipe called for 2 cups of chocolate chips but because I always use the Ghirardelli baking chips (that are pretty huge), I cut it down to 1½ cups.]
8. My batter was pretty soft (probably because it’s 80+ degrees here today, so I put mine in the fridge for about 10 minutes to firm up a little.
9. Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets. I did 9 per sheet. Sprinkle with sea salt.
10. Bake for 10 minutes, until edges are set.
11. Let cool completely on the baking sheets then transfer to a wire rack to cool.

Notes

Slightly adapted from Something Swanky

http://www.nigella.com/recipes/view/CHOCOLATE-OLIVE-OIL-CAKE-5551

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CHOCOLATE OLIVE OIL CAKE

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Makes: 8-12 slices

Print

• 
• 
• 

Although I first came up with this recipe because I had someone coming for supper who - genuinely - couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included.
It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups almond meal with 125g plain flour / ¾ cup plus 1 tablespoon all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake.
Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.

Photo by Petrina Tinslay.

Recipe posted by Nigella

As featured in

NIGELLISSIMA

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Ingredients Switch to metric

• ⅔ cup regular olive oil (plus more for greasing)
• 6 tablespoons good-quality unsweetened cocoa (sifted)
• ½ cup boiling water
• 2 teaspoons best vanilla extract
• 1 ½ cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
• ½ teaspoon baking soda
• 1 pinch of salt
• 1 cup superfine sugar
• 3 large eggs

More recipe inspiration

Chocolate Italian Gluten-Free Cake

Method

1. Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.
2. Measure and sift the unsweetened cocoa into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
3. In another smallish bowl, combine the almond meal (or flour) with the baking soda and pinch of salt.
4. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
5. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
6. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
7. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

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• Just made this cake and oh my goodness ... it's good!
  
  Posted by Silverspotty on 23rd Sep 2012 at 14.25
• I just made it, I am actually eating it warm right now with vanilla ice cream on top that melts as I type. Its the best cake I ve ever tasted ! The recipe can handle some changes as well. I used the almond version, aside from vanilla extract I added one tea spoon of almond extract. Increased the cacao amount a little. Result: Dark as night, light as a fairy, spongy like a dream. Loving it!
  
  Posted by cey on 23rd Sep 2012 at 16.36
• I made this on Sunday when we had relatives over. A different lot of relatives are coming over tomorrow and it's on the menu again! A lovely light and fairly healthy cake. Goes well with a dollop of natural yoghurt.
  
  Posted by teagirl27 on 10th Oct 2012 at 21.03
• Just made this with my mum for our village Harvest Festival. Went down very well. First time making it, and no hitches. So easy, and tastes divine. Made a Red Berry Sauce to pour over. Thank you Nigella. You make cooking exquisite.
  
  Posted by stargirls on 15th Oct 2012 at 16.09
• This cake recipe went down particularly well with the men-folk in our home. I think because it's chocolately, moist and relatively healthy; and steers away from the usual light, fluffy-style of cake. A note of caution, however: use olive oil, not extra virgin olive oil. I made this mistake the first time around. The flavour of extra virgin can be a bit overwhelming! Hannah, http://nr11blog.wordpress.com
  
  Posted by nr11blog.wordpress.com on 18th Oct 2012 at 13.23
• As a Coeliac I am always on the search for new recipes and this is FANTASTICO! Just had a slice, all warm and soft!
  
  Posted by annie1952 on 10th Nov 2012 at 14.19
• I just have an electric hand whisk. Is it ok to use for this in place of the paddle? Excuse the ignorance not too experienced on the baking front!
  
  Posted by debbie72 on 25th Nov 2012 at 22.11
• I've made this several times now and to such great success the recipe has been passed on to several people as an alternative dessert for Christmas. I even demo'd it in my kitchen on Saturday and got my mates to measure it all out and make it whilst I was making Macaroni cheese souffle. Gorgeous chocolate cake!
  
  Posted by CakeyFiction on 17th Dec 2012 at 16.46
• Just made this for the second time. Delicious cake and technically very easy to do.
  
  Posted by Docroddy on 19th Dec 2012 at 19.34
• Just made this gorgeous cake with my little daughter Annabel. What a great success! So light and really chocolatey. A great Mother/Daughter experience! She wants to make it for all her friends. Now for another piece....YUM!
  
  Posted by New888 on 14th Jan 2013 at 11.28
• I whisked up one of these for our Little Christmas pud last weekend. For a family with three gluten freebies, it worked an absolute treat. I served the cake with a crumbling of pistachios on top, which added a lovely crunch, and with a serving too of your decadent coffee ice cream, to which I also added a dash of amaretto (it was Christmas, after all). Many thanks.
  
  Posted by EmilyFitz on 14th Jan 2013 at 13.25
• I used this recipe to make 14 generous size cupcakes. I used the plain flour option and seeds from one vanilla pod as I did not have any vanilla essence. These are the most delicious, moist chocolatey cup cakes. I don't really eat sweets and I have eaten 5 in 24 hours!! Also, I cheated with the topping and combined some melted rich Italian chocolate with whole hazelnuts, with a little icing sugar and hot water. A perfect top to a delicious cake.
  
  Posted by Tina Finland on 22nd Jan 2013 at 14.57
• I've made this cake a few times and always gorgeous. The last 2 times I haven't had any olive oil and used rapeseed oil instead and it tasted just as good, is it ok to keep using rapeseed oil?
  
  Posted by spitbank on 8th Feb 2013 at 17.08
• I made this using half almonds, half whole meal flour and it turned out wonderfully! It's not too rich but has a lovely soft texture and stays moist for days! Would be great with some sauce over the top.
  
  Posted by bec_l on 26th Feb 2013 at 21.36
• Wonderful recipe! I made the almond version and it is so delicious. Thank you for sharing.
  
  Posted by peanut on 24th Mar 2013 at 8.00
• Absolutely divine. Love it.
  
  Posted by maddy168 on 1st Apr 2013 at 4.49
• The cake is DIVINE! More like a browny, slightly crispy on the outside, and perfectly gooey on the inside. A word of warning: once you start eating it, you will not stop till it's gone. 100% addictive, esp., when it's warm. I made it twice now, each time with sunflower oil (canola would be also a great substitute). Also 2nd time I used 20% less oil. If using extra/large eggs, use a bit less water for the cocoa mixture, so the overall consistency is not too runny. Easily microwavable for the warm experience (with vanilla ice-cream!) but once out of the oven there will be none left to reheat!
  
  Posted by Cooking Squirrel on 2nd Apr 2013 at 13.55
• I have made this cake several times now, and the whole family (plus several friends) all love it. Mine has now evolved into a double layer sandwiched together with chocolate ganache. It never lasts long!!
  
  Posted by rtamck on 8th Apr 2013 at 19.52
• Make this for a monthly "dine a round" we have in our community - I took the liberty of soaking strawberries, blueberries, and figs in grand marnier and scattered them over the top with some freshly whipped cream I am not god of the desserts in our group. Thanks always to my patrion saint Lady Nigella.
  
  Posted by eianholt on 5th May 2013 at 8.55
• I used Gluten free flour. It is light and fluffy but moist a the same time! Whenever you substitute GF flour it is rarely as good but this cake is great! Thanks so much! I am eating mine warm with homemade ice cream and it is soooo yum!
  
  Posted by deana@deana.co.nz on 2nd Jun 2013 at 4.09
• This amazing cake has become my regular chocolate cake recipe as it's naturally gluten-free and works every time!
  
  Posted by dccapper@gmail.com on 7th Jun 2013 at 4.49
• Found this looking for wheat free recipes. Its amazing I have made it a few times now and everyone loves it. I currently have a pumpkin spice version in the oven (not being a choc lover) so fingers crossed its going to be as yummy.
  
  Posted by beccahump on 25th Sep 2013 at 1.20
• Hey, that was a mouth-watering cake! Just a small tip - try using Spanish olive oil with vanilla flavor. I am sure this will work wonders.
  
  Posted by alexboer123 on 8th Oct 2013 at 12.35
• Make this cake today :) Gorgeous went down a storm. I added some walnuts in it too for some crunch :) Will make oh so many times more :)
  
  Posted by buddieface on 2nd Nov 2013 at 0.26
• Amazing recipe!! I made it with the almonds and it was a great hit!! all my friends loved it... it was soft and all pudding like. only problem I had was, that mine came out really soft, so while taking it out of the mould it broke a little from the side.. don't know why that happened.. but a yummy cake nonetheless!!
  
  Posted by 1986Anya1 on 20th Nov 2013 at 4.14
• I made this cake a few weeks back went down in one day! its so light and fluffy with cream too! its so tasty!
  
  Posted by Shadowlux83 on 29th Nov 2013 at 21.22
• I made this cake twice. The second time I made a couple of changes: I added two tablespoons of cassis syrup and cut back on two tablespoons of olive oil. When I went to the store to buy almond meal, they had a package of cashew meal next to the almond meal. I bought both and substituted 1/2 cup of cashew meal for 1/2 cup of almond meal, which I feel gave the cake a richer taste. I also added 1/2 teaspoon of cinnamon, which gave the chocolate another layer of taste. Served with a raspberry on top of each piece plus a scoop of quality ice cream. Whipped cream would have also worked.
  
  Posted by Pianomansd on 1st Dec 2013 at 2.43
• Amazing recipe. It came out perfectly - no modifications needed. The baking time is also perfectly timed. I'm going to be making this one many more times!
  
  Posted by guerneca on 3rd Jan 2014 at 4.59
• Absolutely delightful! Made the flour version and it kept so well. Currently have the almondmeal version in the oven - smells gorgeous. Will have it with ice-cream for dessert this evening.
  
  Posted by Jetski on 29th Jan 2014 at 4.45
• I just made this cake and it was wonderful! I don't have a spring form pan so I used a bundt pan instead and cooked it for 30 minutes. While it wasn't dry, I think 28 minutes would have been just right. Also, I think the next time I make it, I'll add a chocolate sauce or a glaze to it to bump it up another notch. For the time being, I just have to control myself and not eat it all!
  
  Posted by SaraJ on 18th Mar 2014 at 16.10
• This is delicious and has a lovely texture due to the ground almonds. I've made it twice and made a raspberry coulis to go with it which made it even better and more of a dessert. I'm making it again this week for a colleague's charity raising event - will be great for anyone with gluten and dairy intolerance.
  
  Posted by LGenas on 24th Mar 2014 at 11.41
• Wow! Simply superb - hands down my favorite chocolate cake recipe and my go to cake for guests. Never a wasted crumb.
  
  Posted by twittrock on 9th May 2014 at 1.24
• OMG! Made this and can confirm it is so lush and moist it won't last.....almost as good as Nigellas chocolate & Guinness cake. Chocolate fix without being sickly plus it is easy to knock up. I did it with fresh raspberries and a dollop of clotted cream. Heaven :)
  
  Posted by JayneyMK on 7th Jun 2014 at 11.37
• Love this cake! I'm not much of a cake baker, but this cake was easy and is a huge hit with my friends and family. When i made it though i swapped out peppermint extract for the vanilla because I ran out. It's so good. Tastes like thin mints girl scout cookies! YUM.
  
  Posted by Annew928 on 30th Jun 2014 at 16.38
• Finally I have found the perfect chocolate cake! I substituted the almond meal for flour and half the olive oil for melted butter. I doubled the mixture, divided it between three 7 inch cake tins and cooked on 170 degrees for 35-40 mins each. There you have it! The perfect chocolate layer cake. I am very fussy about chocolate cake, and this is the best consistency and flavour I have come across so far. I'm sandwiching mine with rosemary infused icing and dripping with chocolate ganache.
  
  Posted by cait_lynne on 4th Jul 2014 at 5.55
• Delicious !! I used 50/50 olive oil and almond oil and I used orange essence instead of vanilla extract. And a few drops of Piri Piri Sauce, as chocolate always tastes better with a hint of chilli ! Completely gorgeous and perfect for high cholesterol sufferers who can't eat butter.
  
  Posted by Ali-Baba on 9th Jan 2015 at 16.55
• That is a " oh my god" cake!! Love it!
  
  Posted by Josy on 14th Jan 2015 at 5.33
• Great Recipe! I added a block of dark chocolate to the mix and for something extra 1-2 tablespoons of finely chopped fresh rosemary. Sounds like a strange combination but rosemary and chocolate are the perfect mix!
  
  Posted by kierenlees on 9th Mar 2015 at 6.44
• Love this recipe and how adaptable it is! I made it for someone who can't eat wheat or almonds, using 1 cup ground hazelnuts (filberts) and a scant 1/2 cup rice flour. It came out very well, like chocolate hazelnut spread in cake form.
  
  Posted by vf on 6th Apr 2015 at 5.06
• I have a friend who is allergic to gluten,dairy and eggs, so I made this cake substituting the 3 eggs for 1/2 cup of banana and 1/4 cup of apple sauce blended to a puree. I was not sure how this would affect it, or if it would even bake at all! But it has turned out very well! It has a slightly crisp top with a soft gooey centre! Brilliant!
  
  Posted by HelloSweetie on 17th May 2015 at 20.24
• Oh My God, this was a delicious cake, I made the flour version. Instead of a round tin, I used a bundt tin and it was a treaat for me and a few of my friends ... Delissssh :D
  
  Posted by satcv@yahoo.com on 1st Jun 2015 at 16.20

 

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How To Make Crackers at Home

How to Make Crackers at Home

Makes about 100 crackers

What You Need

Ingredients
3 cups all-purpose flour, or a mix of all-purpose and whole grain flours
2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt
Equipment
Mixing bowl
Measuring cups and spoons
Sturdy spoon or spatula
Rolling pin
Pastry brush
Pizza cutter or sharp knife
Baking sheet
Dinner fork

Instructions

1. Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
2. Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
3. Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
4. Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.
5. Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
6. Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.
7. Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.
8. Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It's fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.
9. Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.
10. Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.

Additional Notes:

• Other Ideas for Toppings: dried herbs, chili powder, za'atar seasoning, dukkah
• Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles course cornmeal. Proceed with adding the oil and water as directed.

Italian tuna balls

Ingredients

• 2 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil)
• small handful of pine nuts
• freshly grated zest 1 lemon
• small handful parsley leaves, roughly chopped
• 50g fresh breadcrumbs
• 1 egg, beaten
• 400g spaghetti
• 500g jar pasta sauce

Method

1. Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
2. Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.

The Secret To Perfect Cauliflower Pizza Crust

 Author: Detoxinista.com

Serves: 2-4

 

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

Ingredients

• 2 pounds cauliflower florets, riced
• 1 egg, beaten
• ⅓ cup soft goat cheese (chevre)
• 1 teaspoon dried oregano
• pinch of salt

Instructions

1. Preheat your oven to 400F.
2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
6. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ⅓" thick, and make the edges a little higher for a "crust" effect, if you like.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Now's the time to add all your favorites-- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
9. Slice and serve immediately!

Notes

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts--> make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F, until the cheese is hot and bubbly

http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

Kugelhopf Breakfast Rolls

http://www.thekitchn.com/how-to-make-kugelhopf-breakfast-rolls-cooking-lessons-from-the-kitchn-119237


Kugelhopf dough:
2 tablespoons warm water (not hot)
1 1/2 teaspoons active dry yeast
1/3 cup whole milk, warmed (not hot)
1 3/4 cups flour, divided
1 teaspoon almond extract
2 large eggs
1 large yolk
3 tablespoons sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, softened to room temperature
Filling:
2 tablespoons unsalted butter, melted
1 tablespoon sugar
Sugar Coating:
1/4 cup unsalted butter
1 teaspoon cinnamon
1/2 cup sugar
Equipment
Mixing bowl
Measuring cups and spoons
Stand mixer
12-cup muffin tin
Pastry brush

Instructions

1. Make the poolish: Stir the water and yeast together in a small mixing bowl until the yeast dissolves, then stir in the milk. Add just 1/2 cup of the flour and stir until it forms a smooth batter, about 100 strokes. Cover the bowl and let this poolish sit for at least 20 minutes or up to 60 minutes. In this time, the poolish should rise to twice its original size and you should see lots of little bubbles on the surface.
2. Stir in the eggs, yolk, and almond extract: In a small bowl, whisk together the eggs, yolk, and almond extract. Stir this into the poolish and mix until completely combined.
3. Mix the dough together: In the bowl of a standing mixer, combine the remaining 1 1/4 cups of flour, the sugar, and the salt. Pour the poolish-egg mixture into the flour and stir until it becomes a wet, shaggy dough.
4. Knead the dough until smooth: Fit the mixer with a dough hook attachment and knead this dough on medium-high speed until it comes together and becomes smooth, five minutes.
5. Add the butter with the mixer running: Reduce the mixer speed to medium and start adding the softened butter in blobs, waiting until the blob is nearly incorporated before adding the next. (The butter needs to be quite soft; work it between your fingers before adding if it's still a bit stiff and chilly from the fridge.) You may need to stop the mixer and scrape down the sides of the bowl during this time.
6. Continue kneading until the dough comes together in a glossy, elastic ball: Once all the butter has been added, increase the mixer speed to medium-high and knead the dough for 10 minutes. The dough should come together in a ball, look glossy and supple, and jiggle like a custard if you tap it with your spatula.
7. Let the dough rise for 1 1/2 hours: Transfer the dough out to a clean bowl, cover, and let rise for about an hour and half, until doubled in size.
8. Refrigerate the dough overnight: Put dough in the refrigerator and let it rest overnight (or up to 2 days). It may rise a little more in the fridge before cooling completely down. You can punch the dough down if it looks like it will rise over the edge of the bowl.
9. Roll the dough flat and brush with butter: When ready to make the rolls, turn the chilled dough out onto a lightly floured work surface. Roll the dough out to roughly 10-x8-inch rectangle that's roughly 1/2-inch thick. Use more flour as needed if the dough is sticking to the work surface or your rolling pin. Brush the dough with melted butter, leaving an inch of un-buttered dough at the top. Sprinkle the buttered areas with the sugar.
10. Roll the dough into a log and slice into rounds: Roll the dough into a log and pinch it closed at the seam. Using a pastry cutter or a chef's knife, cut the dough into 12 equal pieces. Spray a muffin tin liberally with non-stick spray, including the wells and the surface of the tin. Nestle each roll into a well, pressing gently to make sure it settles in the bottom.
11. Let the rolls rise for 1 hour: Cover the tin and let the rolls rise for about an hour, until they're just starting to peak over the tops of the wells.
12. Bake the rolls: Fifteen minutes before baking (when the rolls are almost to the top of the tins), preheat the oven to 375°F. Uncover the rolls and bake them for 25 to 30 minutes. About halfway through cooking, check the rolls and tent them with foil if they are golden-brown to protect the edges from burning. The rolls are done when a cake tester comes out clean and the internal temperature registers at 200°F.
13. Cool the rolls slightly: Tip the rolls out onto a cooling rack and let them cool until just cool enough to handle.
14. Dip the rolls in butter and cinnamon-sugar: Melt the butter in a small bowl and combine the cinnamon and sugar in a second bowl. While the rolls are still warm, dip each roll into the butter and then roll it in the cinnamon-sugar. It's easiest to dip and roll the bottom and then go back to dip and roll the top. The rolls are best if eaten right away, though they are still good for several days and are great reheated in a toaster oven. Store in an airtight container.

Recipe Notes

• This recipe was inspired by Bread and Chocolate Bakery and has been gratefully adapted from Dorie Greenspan's recipe.
• Leftover, stale kugelhopf make phenomenal French toast or bread pudding.
• Make-ahead kugelhopf: If you have time the day before, you can shape the rolls the night before and let them sit in the refrigerator overnight so you have less work to do in the morning. (Although, the dough is easiest to roll out if it's cold. Let it chill in the fridge for at least an hour before rolling it out and shaping the rolls, if possible.) The next morning, just take the shaped rolls out of the fridge and let them rise as directed. They may take an extra half hour to rise.
• Freezing kugelhopf: Let the kugelhopf cool completely, then package them in a freezer bag or container, and freeze for up to 3 months. When ready to serve, heat the rolls on a baking sheet in a 300°F oven until warm. Dip in melted butter and cinnamon-sugar, and serve.
• Making kugelhopf by hand: This is one of those recipes that's so much easier to make if you have a standing mixer. However, you can make it by hand by beating the dough with a wooden spoon. It takes about an hour for the dough to come together and get silky, so it helps to have some willing assistants on hand! Also, don't try this with a hand-held mixer as its motor isn't strong enough.