REICPES of the WEEK

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Eggless Nut Flour Bread (adapted by Brandee)

2 1/2 cups nut flour

2 pears - cooked and pureed

1/4 to 1/3 cup coconut oil (can also use melted butter)

1/4 t salt

1 t baking soda

Preheat oven to 350F. Put all ingredients into blender/food processor except

flour. Process until it takes on a butter like consistency. Add almond/pecan

flour and mix till blended. Spread some coconut oil around the bottom of an

8x8 " baking dish. Sprinkle a little almond flour on the bottom.

Spread mixture into pan and smooth it out. Bake 30 minutes. Variations: Add

peanut butter, cinnamon. Or use pureed squash or carrots and cinnamon. For a

sweet dessert add vanilla and honey and nuts.

Sent in by Sabine Buettner <sabine.magdalena.buettner@...> Germany

Legal chocolate tasting alternative

1/2 cup of pecans

1 cup of water (or beef broth (it can't have any seasoning added to it))

(The beef broth gives it a real creamy texture almost like ice cream because

of the gelatin I guess.)

3/4 - 1 cup of expresso

1/2 cup of honey (or more, taste to see if still bitter)

4-5 cups of ice (more if you want thicker)

I generally mix up the concoction before I add the ice. That will prevent

the honey from sticking to the sides of the blender. This is how I make it.

I read a post once that to make a chocolate flavor, just add cinnamin and a

little of cloves to coffee. We've tried the cinnamon and cloves which my

kids liked but we prefer it plain. I used this recipe to make popsicles too.

BTW you can use any nut, the almond and hazlenut is also delicious but I

find the pecan nut to taste the closest to chocolate. Also, if you have a

good blender you don' t have to use a flour and whole nut is fine, better

without the almond or hazlenut shell. Good Luck. I am getting nervous about

Halloween myself. I want to leave and go on vacation but no chance. My kid's

favorite candy is the caramel candy. The crunchy pecans in the BTVC is

extremely good too.

Eileen Brown <eb-psa-list@...>

EGGLESS BROWNIES-pecan flour

3 cups Pecan Flour

2 pears (peeled and cored)

1/4 cup ghee (you can use butter or coconut butter)

1 tsp baking soda

1/8 tsp salt

1/2 tsp Vanilla

1/4 tsp nutmeg or cinnamon

Preheat oven to 325F.

In the food processor puree pears.

Add ghee, baking soda, salt, vanilla, nutmeg. Process little longer.

Add pecan flour and mix well.

In the buttom of 8x8 cake form (I used pyrex glass) spread ghee and sprinkle

little pecan flour.

Pour the cake mixture and bake for about 45-50 min.

Cool well before cutting into squares.

" Monika " <m_arora13@... OHIO

ALMOND BREAD:

1/2 cup applesauce (homemade)

1/2 cup melted ghee (or butter)

1 tsp baking soda

pinch of salt

egg substitute (2 tsp gelatin, 6 Tbs boiling water)

3 cups almond flour

1. In a small bowl mix gelatin with boiling water. Mix very well till

dissolved

2 Put the bowl in the freezer for about 5 min.

3. Beat like a regular eggs with the egg beater, till it becomes foamy (it

should look like egg whites), put aside

4. Place ghee, applesauce, salt, and baking soda in food processor, process

until combined. It should have a smooth butter texture.

5. Add gelatin mixture along with almond flour and process till well mixed.

6. Bake at 325 F for about 50 min.

" Monika " <m_arora13@... OHIO

PECAN COOKIES (makes about 10 small cookies)

They can be made with almond flour instead

1 pear, cored and peeled

1 tsp gelatin, 3 Tbs boiling water

1/8 tsp baking soda

pinch of salt

pinch of nutmeg or cloves or cinnamon (optional)

1 1/2 c pecan flour ( I make my own using rotary cheese grater)

1. Cook pear in little water, until soft. Put in fine strainer and mash with

the back of the spoon. You want to get rid of as much liquid as you can. You

should end up with about 1/3 c of pear pulp

2. In a small bowl dissolve gelatin in boiling water. Put in the freezer to

slightly gel for about 4-5 min. Bring out of the freezer and beat like an

egg (till frothy)

3. Combine gelatin mixture, pear, b.soda, salt, and spices and mix well. Add

pecan flour and mix till combined.

4. Shape the cookies into small balls and press and flatten with the fork.

Line a cookie sheet with the parchment paper

5. Bake at 325F for about 45 min

" Monika " <m_arora13@... OHIO

SPINACH CRACKERS (egg and dairy-free):

1 bag of baby spinach (pre-washed)

3/4 cup almond flour

3 cloves of garlic (minced)

2 Tbs Ghee (or butter, or oil) you need this much to make them crispy

1 Tbs water

salt to taste

Pre-heat the oven to 350F

1.In a frying pan melt ghee

2. Add spinach, garlic, water and salt. Cover and cook till wilted

and the water is evaporated

3. Take from the heat and mix in almond flour

4. Spread on a cookie sheet lined with parchment paper. It should be

very thin, about 1/8 "

5. Bake for 25 min

6. Remove from the oven and carefully cut into small squares without

lifting it from the sheet.

7. Lower the oven to 170 F and bake (dry) for about 60-80 min.

They are very crispy and hold well together.

" Monika " <m_arora13@... OHIO

EGGLESS MAYO:

1/2c blanched almonds (you could probably use almond flour)

1/3 c water

1 Tbl lemon juice or more to taste

1/2 tsp prepared mustard

1 clove garlic, minced

salt, to taste

fresh herbs (optional)

3/4c grapeseed oil (or any other mild legal oil)

In a blender, blend almonds and water to a smooth paste.

Add lemon juice, garlic, mustard, salt and herbs.

With blender running, very slowly drizzle oil in and blend till it is

slightly thickened.

" Monika " <m_arora13@... OHIO

Autumn Soup

4 chicken pieces or one whole chicken

5/6 carrots

1 butternut squash

1 onion

2 garlic

2 bay leaves

salt /pepper

fresh coriander

scdyoghurt if tolerated

in a bag pan cover with water the chicken, carrots, onion, garlic, bay

leaves and bring to boil, after one hour / one and half hour remove chicken,

add squash cook up until squash is soft and blend, serve up with the fresh

coriander and a dollop of yoghurt. I love this soup. Somtimes I make it up

with stock which I have made from the bones and cooked for a couple of days

( ie marrow bone broth ) and this is SO GOOD for youIf you cook this up and

seperate for freezing you can have breakfast sized portions ready to be put

out at night and ready to warm up by morning, so not

time consuming - I know this is a major issue- the time element or lack of

it in a morning Josie xx

Josie Wilkinson <peter.standley@...>

Tomato Soup

3 lb (1.35 kg) ripe, red, firm tomatoes

about 1 oz (25 g) fresh basil

3 fat cloves garlic, unpeeled

4 tablespoons extra virgin olive oil, plus extra for dipping

1/4 butternut squash, about 6 oz (175 g)

2 rounded teaspoons tomato purée/juice

1 dessert poon cider vinegar

salt and freshly milled black pepper

Pre-heat the oven to gas mark 5, 375°F (190°C). You will also need a good

solid, shallow roasting tray about 14 x 11 x _ inches deep (35 x 28 x 2 cm

deep). First of all, skin the tomatoes by pouring boiling water on them,

leave for 1 minute exactly before slipping the skins off. Now, slice each

tomato in half and arrange the halves on the baking tray, cut side

uppermost. Place the garlic cloves on the tray as well, leaving their skins

on. Then season everything with salt and pepper and sprinkle a few droplets

of olive oil on each tomato half and some on the garlic – about 2

tablespoons in all. Then finally top each one with a piece of basil leaf

(dipping the leaf in oil

first to give it a good coating). Now pop the whole lot into the oven and

roast for 1 hour or until the edges of the tomatoes are slightly blackened.

About 10 minutes before the end of the roasting time, put the squash in a

saucepan with some salt and 1 pint (570 ml) of boiling water. Add the tomato

purée then simmer for about 10 minutes, or until cooked. When the tomatoes

are ready, remove them from the oven, but leave it switched on. Now scrape

the tomatoes and all their juices into a food processor, rescue the garlic

cloves from the tray, and then simply squeeze the pulp to join the tomatoes

and discard the skins. Then add the contents of the squash

saucepan and whiz everything to a thick purée, not too smooth. If you want

to, you can sieve the pips out, but I prefer to leave them in because I

prefer that texture. The soup is now ready for reheating – very gently. Just

before serving the soup make the basil purée. Strip the leaves into a

mortar, sprinkle them with half a teaspoon of salt, then bash the leaves

down with the pestle. It takes a minute or two for the leaves to become a

purée. Now add the remaining 2 tablespoons of olive oil and the vinegar and

stir well. To serve the soup, pour it into warm serving bowls and drizzle

the basil purée on the surface. This recipe is taken from The Delia

Collection: Soup. It has also appeared in Sainsbury’s Magazine (Sept 1993).

burke anne <burke_anne@...> from UK

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