Tuesday, June 12, 2018

Flourless Brownies


The amount of almond flour in this Coconut Brownie recipe seemed to be too small to make enough of a difference. So I made them again, but this time with 4 cups of coconut shreds and no flour.

The only other difference was that I turned the pan 90 degrees every 15-20 minutes so that it would bake evenly. This is optional.

These brownies seem to hold together better after they’ve been in the refrigerator. I’m assuming, given the final texture, that they would do well as mini-muffins or cupcakes too. It’s easier to tamp this down firmly in one solid pan though. If you do try a different container, keep in mind that these do not rise.

Salad Dressing


I played with two different versions of a salad dressing. The first one was probably too heavy on the vinegar and it contained oil. When poured on salad, the vinegar taste was diminished enough to be quite enjoyable. If I make that particular one again, I’ll cut the amount of vinegar in half and leave out the oil.

The second recipe came from the desire to play with a new acquisition - ginger juice - and an avocado that was at the use it or lose it stage.

Nut Free: Because both the avocado and the cashews add the creamy consistency, the cashews are optional. Cut back on the initial amount of water and then add as needed for the desired consistency.

Ingredients for recipe 1
1 cup ACV
1/4 cup Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
2 very small Zucchini
2 yellow Carrots
1 small Avocado
2 tsp chopped Garlic
1/4 yellow Onion
1/2 cup raw, unsalted Cashews
Water to achieve desired consistency

Ingredients for recipe 2
1/2 cup ACV
1 cup Water (more later if needed to achieve desired consistency)
1/2 cup raw, unsalted Cashews
1/2 tsp Salt (I added a little bit more at the end to brighten the flavor)
1/2 tsp Pepper
1 Avocado
1/2 tbl chopped Garlic
2 tbl Ginger Juice (or other desired flavoring)

Put everything in the blender and blend on high until creamy. This may require adding more water to allow the blender to keep going strong. I used the dry container on the Vita-Mix to help get the cashews well macerated. If your blender is not up to macerating nuts, I suggest soaking them in water or ACV to soften them up first.

I’m a big fan of strong flavors. If mild is more your style, cut the amount of ginger juice down to 1 tablespoon. Once this is on salad though, it should lose more of the flavor’s strength. 

This lasts roughly 1 week in the fridge.

Friday, June 8, 2018

Carrot Hot Dogs


Just heard about these Carrot Dogs and they look good.

https://www.peta.org/living/food/carrot-hot-dog-recipe/

Personally, I would skip the liquid smoke (carcinogenic) and replace the soy sauce with tamari (no wheat). To cut out the soy, maybe use salt instead. If sulfites don’t bother you, try a little balsamic vinegar. Sometimes figuring out what tastes you fancy and creating a marinade based on that is your best bet.

The bun is another story altogether. Something to think about for a future recipe.