This is the easiest and well documented recipe for a nut cookie, mostly done with peanut butter.
Ingredients:
1 C fresh ground almond butter
1 large egg
1 C sugar
(optional: I've used half the amount of sugar and the full amount of Splenda for baking, and the cookies have baked the same as the original recipe. We like the almond taste with the half sugar recipe)
Preheat oven to 400 degrees;
Combine all ingredients in a mixing bowl and mix until well blended
Using a teaspoon, form little balls of mix, roll in sugar or sugar blend, and place on cookie sheet or parchment paper on a cookie sheet; flatten with back of spoon
Bake for 8-10 minutes, they will need to rest to cool on a flat surface like a paper towel before they get solid. They are easy to fall apart just out of the oven so be gentle!
They taste great so enjoy .
Friday, September 18, 2009
Tuesday, September 15, 2009
Clam Chowder for the rest of us!!!!!
Ingredients to serve 4 people, a lunch or dinner..just add a salad!
2 cans of chopped clams or the equivalent of fresh clams...reserve clam juice
(if you have fresh clams you will need to purchase one bottle of clam juice)
1 C chopped yellow onion
1C chopped fine, celery
2 C peeled and cut into 1" pieces; Idaho potatoes
3/4 C Dairy free margerine like Nucoa or Earth Balance for baking
3/4 C Brown Rice Flour
1 to 2 C Silk Soy Creamer
1 1/2 tsp. sea salt
1/2 tsp. sugar or your choice of sweetner equal to amount
1 Clove garlic, minced very fine
1/2 tsp. dried thyme
dash of black pepper or dash of cayaenne pepper - depending on your family preferences for spice
1/4 C instant dried potatoes...make sure it only contains dried potato flakes
1/4 C chopped chives
(optional) 1/2 C diced and fried very crisp bacon..be sure to drain and get as much drippings off the bacon before adding to chowder...this seems to be a NW addition to Clam Chowder - it will make the chowder more filling and if your family is use to the flavor...add it! :)
You will need one large pot and one 4 quart pot for this recipe; a whisk and a strainer to separate the clams from the clam juice..a ladle for serving.
In the 4 quart pot add onions, celery, potatoes, salt, garlic and thyme, sugar and a dash of pepper or dash of cayanne pepper..add all the clam juice (from two cans of clams or one bottle of clam juice if using fresh dug clams); then add water to just cover these ingredients.
Simmer for approximately 20 minutes or until the potatoes are fork tender, but not fall apart mushy. Have this part of the recipe prepared before the next part.
In your large pot melt your dairy free margerine over a medium low heat; add the brown rice flour and whisk until blended and let it 'cook' a minute. Add 1 C soy creamer slowly and whisking the entire time, add the remaining soy creamer...keep heat on a medium low to medium, the chowder base should be quite thick, then add all the ingredients from the quart pot. Add the clams and if you like bacon, now is the time to add it. Stir until mixed, stir gently so you do not break up the potatoes too much.
Your clam chowder is finished now, serve immediately. If your chowder seems thin, add the instant potato flakes a bit at a time to thicken before serving. Top each bowl with a dab of dairy free margerine and chopped chives. For your family members or guests that do not have dairy allergies..top with butter and chives!
Enjoy this hearty chowder this Fall!
2 cans of chopped clams or the equivalent of fresh clams...reserve clam juice
(if you have fresh clams you will need to purchase one bottle of clam juice)
1 C chopped yellow onion
1C chopped fine, celery
2 C peeled and cut into 1" pieces; Idaho potatoes
3/4 C Dairy free margerine like Nucoa or Earth Balance for baking
3/4 C Brown Rice Flour
1 to 2 C Silk Soy Creamer
1 1/2 tsp. sea salt
1/2 tsp. sugar or your choice of sweetner equal to amount
1 Clove garlic, minced very fine
1/2 tsp. dried thyme
dash of black pepper or dash of cayaenne pepper - depending on your family preferences for spice
1/4 C instant dried potatoes...make sure it only contains dried potato flakes
1/4 C chopped chives
(optional) 1/2 C diced and fried very crisp bacon..be sure to drain and get as much drippings off the bacon before adding to chowder...this seems to be a NW addition to Clam Chowder - it will make the chowder more filling and if your family is use to the flavor...add it! :)
You will need one large pot and one 4 quart pot for this recipe; a whisk and a strainer to separate the clams from the clam juice..a ladle for serving.
In the 4 quart pot add onions, celery, potatoes, salt, garlic and thyme, sugar and a dash of pepper or dash of cayanne pepper..add all the clam juice (from two cans of clams or one bottle of clam juice if using fresh dug clams); then add water to just cover these ingredients.
Simmer for approximately 20 minutes or until the potatoes are fork tender, but not fall apart mushy. Have this part of the recipe prepared before the next part.
In your large pot melt your dairy free margerine over a medium low heat; add the brown rice flour and whisk until blended and let it 'cook' a minute. Add 1 C soy creamer slowly and whisking the entire time, add the remaining soy creamer...keep heat on a medium low to medium, the chowder base should be quite thick, then add all the ingredients from the quart pot. Add the clams and if you like bacon, now is the time to add it. Stir until mixed, stir gently so you do not break up the potatoes too much.
Your clam chowder is finished now, serve immediately. If your chowder seems thin, add the instant potato flakes a bit at a time to thicken before serving. Top each bowl with a dab of dairy free margerine and chopped chives. For your family members or guests that do not have dairy allergies..top with butter and chives!
Enjoy this hearty chowder this Fall!
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