Wednesday, July 29, 2015

Gluten and Dairy Free Blueberry Muffins.....

I found this recipe on my nephews wife's facebook.  It might be her original recipe though I haven't asked her.  She also added a few variations of the muffin recipe that I listed at at the bottom of this post.  I have to admit they were amazing.  Thank you Heather,  they were a huge hit at my house.

Preheat oven to 325 degrees( Makes 12) 

3 cups almond flour
3/4 tsp baking soda
1/2 tsp salt
2 large eggs
1/4 cup honey
3 Tbsp coconut oil (butter if not avail)
1 tsp vanilla extract
1 large mashed ripe banana
3/4 cup chopped walnuts (less to taste)
3/4 cup blueberries (less to taste)


1. In one large bowl whisk dry ingredients (flour baking soda and salt)
2. In med bowl whisk eggs. Then whisk in honey, oil and vanilla. Stir in banana.
3. Add egg mixture to the flour and fold in walnuts and blueberries
4. Divide batter into 12 muffin cups lined with paper liners..
5. Bake in oven for 25-30 minutes or until a toothpick inserted into center comes out clean. Let cool and enjoy!

Try with other mixtures, dried cherries and pecans. Dark chocolate chips, raspberry, almonds, etc or leave out the blueberries and add another banana for banana muffins.

Sunday, July 12, 2015

Easy Refrigerator Pickles..........

Crispy, garlicky, a little sour and well, just right.  Easy is the name of the of this recipe.  The hardest thing about it is waiting the seven days to eat them.
  • 3 pounds pickling cucumber
  • 1 cup vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • 6 garlic cloves, peeled (2 per jar)
  • 1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
  • 6   sprigs fresh dill
  • 1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)
  • 1 tbsp. pickling spices ( in each jar)

Wash the cucumbers with a vegetable brush
Slice the cucumbers into chips.
In a large saucepan, combine vinegar, water and salt. Bring to a boil.
Arrange jars on counter and dole out the spices to each.
Pack the cucumber slices firmly into the jars.
Pour the brine into the jar, leaving approximately ½ inch head space.
Apply lids and let the jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 7 days before eating.

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