Pineapple Cake

My daughter had accidentally opened a can of crushed pineapple.  I did not want it to spoil so I made this cake.  Boy, did I get lucky with this recipe!! It tasted so good.


Pineapple Cake

Ingredients:
1/2 c butter (1 stick) or coconut oil/vegetable shortening
1/2 c sugar or dry sweetener of your choice
2 eggs
1 tsp vanilla
3/4 c almond flour/meal, packed
1/2 c tapioca flour
1/4 c coconut flour
1/2 T baking powder
1/2 t salt
3/4 -1 cup canned crushed pineapple

Mix first 4 ingredients together.  Mix dry ingredients and add to the liquid mixture.  Then add pineapple.
Bake in 9x9" greased pan or equivalent at 350F for 35-40 minutes until edges are brown and crispy.

Sausage Stuffed Mushrooms

These are absolutely delicious! You can make as an appetizer or a dinner entree depending on the size of mushroom you buy.  We had them for dinner.

Ingredients:
3/4 -1 lb Sweet Italian Sausage
1/2 half large onion, diced
1/4-1/2 c bell peppers, diced, any color
1/2 c almond flour/meal
1 egg, beaten
3 8 oz boxes of mushrooms
4 T butter OR oil of your choice
1 c shredded cheese, your preference
Salt and Pepper

1. Add 1 T butter to a medium pan.  Add onion and peppers.  Saute until almost soft.
2. Remove sausage from casing.  Break up and add to pan. Cook until brown.
3. Remove from heat and cool.
4. Clean mushrooms and remove stems.
5. Melt 3 T butter in a saucepan and dip the mushroom cap in the butter. Place on a lined baking sheet.
6. Place the sausage mixture in a large bowl. Add the almond flour, egg, cheese and seasonings.  Mix well.
7. Fill the mushrooms with the sausage mixture.
8. Bake at 350F for 25- 30 minutes.
9. Serve warm.

You can make many variations on this recipe with different sausages and cheeses.

Before they went into the oven.

I made about 35 mushrooms.  If you have larger mushrooms, you will get less.

Banana Pancakes

I had two bananas to use up.  If I make banana bread I am usually the only one to eat it.  I don't need that!!
I am always trying to recreate fried bananas that I had as a kid when we lived in Guam.  They were so good.
I have never had anything like them since.

So today I made these.

Banana Pancakes

2 ripe bananas
1 egg
2 T tapioca starch
a dash or two of salt
1 t baking powder - I use Rumford
1/2 t freshly grated nutmeg

Mash the bananas in a bowl.
Add the egg and beat.
Add the rest of the ingredients and mix well. Let the batter sit a minute so the baking powder starts to work.

Put a few spoonfuls in a medium hot pan with a little melted ghee. You need to cook these on a lower heat because they will burn on the outside and still be raw inside.

Yield: 3-4 waffles or 8 pancakes

Boy, were these tasty!!

This is what the mixture looks like.

Yummy

I wondered how these would be if I cooked them in the waffle iron.  So I tried it.

The waffles came out well but they were not crispy.  The batter did not stick to the iron.  I had to make the second one on a lower heat setting.  I liked them!!  So sweet.  I did not have to add anything except a bit of butter!

Another cereal recipe from RealSustenance.com

This was Sophia's breakfast this morning.  She was very happy.  She was one of those kids whose breakfast was always cereal.  When we realized that we had a problem with wheat and we were going to give up wheat, that meant cereal was out!!

I found this recipe, Paleo Cookie Crisp at RealSustenance.com. Click on the link for her site to find the recipe. We made this yesterday. It was fun to make them together.

We made them very small!!

Sophia would put the mini chocolate chips on after I piped the dough on the sheet.

Fresh from the oven.

This is how many we made. I put 3 of these containers in the freezer!

These are delicious as cereal or snacks!

Paleo Cocoa Puffs Cereal by way of PaleOMG and Real Sustenance

Yesterday I was surfing on Facebook and came across this post from PaleOMG: Guest Post: Paleo Cocoa Puffs with this photo.

Here is Juli's post with the recipe. Or get it here Paleo Cocoa Puffs Cereal. (Gluten/Dairy/Refined Sugar Free) from Real Sustenance. Please look at both of these blogs.  They are fantastic!!

I said to myself, "OK, this is one recipe I have to try."  My kid loves cereal and since we are trying not to eat grains she had to give cereal up. I had all of the ingredients so I made the puffs.

 These are the "puffs" before they went into the oven.

These are baked halfway. See how much larger they got!

These are finished baking.

These taste so good!!  My daughter had some for breakfast this morning as cereal.  She only ate a little bit before she felt full.  The puffs are great as a snack too.  They get very crispy like amaretti cookies.  It got over 60 with this batch.  I put half of them in the freezer for another time.  A person COULD make a sandwich cookie with these using coconut butter as a filling.

Bacon-a-mole

I LOVE guacamole.  This is my take on the typical recipe when I am in the mood for BACON.  I like onion flavor but I do not like raw onions so I left them out.  But you could use any onions or scallions you like.

1 ripe avocado
1 tomato - chopped
garlic salt to taste
a few shakes of Penzeys Granulated Onion
juice of 1/2 lime
3-4 slices of bacon, chopped and cooked

Mix the ingredients together.  You can use this as a dip or serve as a salad over greens. OR throw it in a bowl and chow down!

Bare Fruit Snacks

I have become addicted to these Cinnamon Apple Snacks.....

 

I love these..  I am a snacker and this is something that is not high in calories, carbs or fat. 

They are as crunchy as potato chips.  I just got some of the mango chips but have not tried them yet.

Here's a link to their site. Bare Fruit

I buy them from Vitacost.

Check it out!!

Cheese Crisps

I have been looking around for snacks to pack in Sophia's lunch and I remembered  an old cooking show from the Food Network, Low Carb Living with Chef George Stella.  I looked on the website and found this recipe (below).

I made the chili flavored and a BBQ flavor using smoked sweet paprika.  I used garlic salt instead of regular salt.  Here's a photo.  You have to let the crisps set a little bit before you take them off the parchment.  I used my silpats, instead of parchment - yay, I found my silpats!!!  BTW,Sophia loved them!!



Cheese Crisps and Mock "Goldfish" Crackers

Recipe courtesy George Stella

Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab and go!

Prep Time: 10 min

Cook Time: 7 min

Level: Easy

Serves: 4 servings

Try these cheese crisps as a great dip for low-carb salsa, and enjoy the Mock "Goldfish" Crackers as an anytime snack, great for the grab and go!

Ingredients

• 2 slices American cheese (not "cheese food")
• 1/2 teaspoon salt
• 1/8 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 2 ounces deli-sliced Colby-Jack cheese
• Low-carb salsa, as needed

Directions

Preheat oven to 400 degrees F.

Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible.

Stack the Colby-Jack slices and cut them into about 24 small pieces. Arrange them on another parchment paper-lined baking sheet in 4 rows of 6—without any seasonings.

Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.

Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.