1/2 cup pecan halves
1 cup shortening
3/4 cup agave nectar
2 eggs
1 teaspoon vanilla
3/4 cup oat flour
1/2 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 cups rolled oats
Finely chopped the pecans and set aside.
Cream the butter with 1/2 cup oat flour. Add in the agave nectar, eggs and vanilla. Mix well.
Add in the remaining oat flour, tapioca flour, salt and baking soda. Mix well.
Stir in the oats and pecans.
Divide the dough in half and roll each half in wax paper to make 1 1/2 inch diameter rolls.
Chill for a minimum of 2 hours before using or up to 1 week. They can be frozen for up to 3 months.
Preheat oven to 350. Unwrap the dough then slice it up into 1/2" thick rounds.
Place the rounds on a lightly greased cookie sheet and bake for 10 minutes [or 11 to 12 for frozen dough rounds] or until light golden brown.
Remove cookies from the cookie sheet to a cooling rack immediately.
A 1/2 cup of mini chocolate chips can be added to the dough with the oats & pecans if desired.
Mousse
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Ricotta Mousse
1 1/2 cups ricotta cheese
2 tablespoons honey or agave nectar
3 eggs, separated
1 teaspoon vanilla extract
1 cup chopped berries
Put the ricotta into a sieve over a a heat-proof bowl [or top of double boiler]. Press the ricotta through the sieve with a spatula or back of a ladle. Whisk the cheese until smooth. Whisk in the egg yolks, honey/agave nectar and vanilla extract. Place the bowl [or pan] over simmering water and heat through, whisking often. Set aside to cool. Beat the egg whites until stiff. Whisk in 1/3 of the egg whites into the cooled ricotta mixture then gently fold in the remaining egg whites. Put 2 tablespoons of chopped berries into the bottom of 4 serving bowls then top with 1/4 of the ricotta mixture followed by 2 more tablespoons of chopped berries. Chill then serve. Serves 4.
1 1/2 cups ricotta cheese
2 tablespoons honey or agave nectar
3 eggs, separated
1 teaspoon vanilla extract
1 cup chopped berries
Put the ricotta into a sieve over a a heat-proof bowl [or top of double boiler]. Press the ricotta through the sieve with a spatula or back of a ladle. Whisk the cheese until smooth. Whisk in the egg yolks, honey/agave nectar and vanilla extract. Place the bowl [or pan] over simmering water and heat through, whisking often. Set aside to cool. Beat the egg whites until stiff. Whisk in 1/3 of the egg whites into the cooled ricotta mixture then gently fold in the remaining egg whites. Put 2 tablespoons of chopped berries into the bottom of 4 serving bowls then top with 1/4 of the ricotta mixture followed by 2 more tablespoons of chopped berries. Chill then serve. Serves 4.
Chai Smoothie
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Chai Smoothie
1 cup of strong chai tea [sweetened to your preference]
1 medium banana, peeled and sliced
1 pinch ground nutmeg
1 pinch ground cinnamon
1 tablespoon protein powder of choice
2 tablespoons milk of choice
Combine all ingredients in a blender and blend until smooth.
1 cup of strong chai tea [sweetened to your preference]
1 medium banana, peeled and sliced
1 pinch ground nutmeg
1 pinch ground cinnamon
1 tablespoon protein powder of choice
2 tablespoons milk of choice
Combine all ingredients in a blender and blend until smooth.
Chile Rellenos Casserole
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Chile Rellenos Casserole
6 ounces canned whole green chilies
2 cups shredded cheddar, pepper jack and/or colby jack cheese
6 eggs
1/4 plus 2 tablespoons half and half
2 tablespoons rice or amaranth flour
1/2 tablespoon chili powder
A dash of ground black pepper
3/4 teaspoon baking powder
Preheat oven to 375 degrees F and lightly grease an 8” square glass baking dish with cooking spray.
Cut each green chile in half. Line half of the chilies in the bottom of the prepared dish. Sprinkle 1 1/2 cups of the cheese over the top then line the remaining chilies over the cheese.
In a bowl, whisk together the eggs, half-n-half, flour, chili powder, black pepper and baking powder. Pour the egg mixture evenly over the chilies in the dish. Bake for 20 minutes then top with the remaining 1/2 cup cheese and bake for another 10-15 minutes until the egg mixture is set and the top is bubbly and lightly golden.
Serves 4 to 5.
6 ounces canned whole green chilies
2 cups shredded cheddar, pepper jack and/or colby jack cheese
6 eggs
1/4 plus 2 tablespoons half and half
2 tablespoons rice or amaranth flour
1/2 tablespoon chili powder
A dash of ground black pepper
3/4 teaspoon baking powder
Preheat oven to 375 degrees F and lightly grease an 8” square glass baking dish with cooking spray.
Cut each green chile in half. Line half of the chilies in the bottom of the prepared dish. Sprinkle 1 1/2 cups of the cheese over the top then line the remaining chilies over the cheese.
In a bowl, whisk together the eggs, half-n-half, flour, chili powder, black pepper and baking powder. Pour the egg mixture evenly over the chilies in the dish. Bake for 20 minutes then top with the remaining 1/2 cup cheese and bake for another 10-15 minutes until the egg mixture is set and the top is bubbly and lightly golden.
Serves 4 to 5.
Lemon Pie
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Lemon Pie
1/2 cup agave nectar or honey
2 tablespoons butter or margarine
3 eggs, separated
1 1/2 tablespoons amaranth flour
1 1/2 tablespoons tapioca flour
1/4 teaspoon xanthan gum
1/4 cup lemon juice
zest of one lemon
1 1/2 cups water or milk of choice
1 9-inch unbaked pie shell
Preheat oven to 325 degrees F. Beat the egg whites until stiff peaks form and set aside. Cream the butter with the amaranth flour, tapioca flour and xanthan gum. Add in the egg yolks and beat well. Add in the water/milk, agave nectar, lemon juice and lemon zest. Mix well then fold in the egg whites. Pour into the unbaked pie shell. Bake for 45 to 50 minutes until filling is set and the pie crust is golden.
The Kosher Cupcake's Note: This pie is delicious when made with coconut milk. I like to add 1/4 cup unsweetened finely shredded coconut to the filling mixture and increase the lemon juice to 1/3 cup.
1/2 cup agave nectar or honey
2 tablespoons butter or margarine
3 eggs, separated
1 1/2 tablespoons amaranth flour
1 1/2 tablespoons tapioca flour
1/4 teaspoon xanthan gum
1/4 cup lemon juice
zest of one lemon
1 1/2 cups water or milk of choice
1 9-inch unbaked pie shell
Preheat oven to 325 degrees F. Beat the egg whites until stiff peaks form and set aside. Cream the butter with the amaranth flour, tapioca flour and xanthan gum. Add in the egg yolks and beat well. Add in the water/milk, agave nectar, lemon juice and lemon zest. Mix well then fold in the egg whites. Pour into the unbaked pie shell. Bake for 45 to 50 minutes until filling is set and the pie crust is golden.
The Kosher Cupcake's Note: This pie is delicious when made with coconut milk. I like to add 1/4 cup unsweetened finely shredded coconut to the filling mixture and increase the lemon juice to 1/3 cup.
Baked Eggs
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Baked Eggs
4 eggs
1/3 cup cream
1/2 cup shredded cheddar cheese
Cayenne or Black Pepper
Preheat oven to 350 degrees F. Lightly grease 2 1-cup oven safe ramekins or bowls with cooking spray.
In a small bowl, whisk together 2 eggs with the cream. Set aside.
Place 2 tablespoons of cheese at the bottom of each ramekin. Crack 1 whole egg into the middle of each ramekin, taking care not to break the yolks. Divide the egg cream mixture evenly into the ramekins. Top each with 2 tablespoons of cheese then sprinkle on cayenne or black pepper to taste. Bake for 20 minutes or until the eggs are puffy and almost firm. Serve immediately. Serves 2.
4 eggs
1/3 cup cream
1/2 cup shredded cheddar cheese
Cayenne or Black Pepper
Preheat oven to 350 degrees F. Lightly grease 2 1-cup oven safe ramekins or bowls with cooking spray.
In a small bowl, whisk together 2 eggs with the cream. Set aside.
Place 2 tablespoons of cheese at the bottom of each ramekin. Crack 1 whole egg into the middle of each ramekin, taking care not to break the yolks. Divide the egg cream mixture evenly into the ramekins. Top each with 2 tablespoons of cheese then sprinkle on cayenne or black pepper to taste. Bake for 20 minutes or until the eggs are puffy and almost firm. Serve immediately. Serves 2.
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