Archive for November, 2015


Ingredients

  • 1/2 cup flour*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/4 teaspoon sea salt
  • 1/4 cup pumpkin puree
  • 1/2 cup non-dairy milk or water
  • 1 tablespoon maple syrup, plus more for serving
  • Coconut oil for the pan
  • Mixed seeds, chocolate chips, etc. for filling

Preparation

  1. Mix all dry ingredients together in a small bowl. Whisk together the pumpkin, milk, and maple syrup in a separate bowl. Pour the dry ingredients into the bowl with the wet ingredients and mix until everything is evenly combined. Allow the batter to sit for a few minutes to thicken.
  2. Heat a small amount of coconut oil in a skillet over medium heat. Pour the batter onto the skillet to make 5 pancakes. Top with chocolate chips or seeds, if desired. Allow to cook for a few minutes, until bubbles form around the edges, then flip and cook for another minute or two until golden.
  3. Serve with pure maple syrup and any other toppings you love. Enjoy!
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flourless-chocolate-cake-cocoa

Photo by Roland Bello

  • Serves 10

Ingredients

  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • 1/4 cup unsweetened cocoa powder, plus more for the pan
  • 1 1/4 cups heavy cream
  • 8 ounces bittersweet chocolate, chopped
  • 5 large eggs
  • 1 cup granulated sugar
  • 1/2 cup crème fraîche or sour cream
  • 1/4 cup confectioners’ sugar, plus more for dusting

Directions

  1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
  2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
  3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
  4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
  5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.

Nutritional Information

Per Serving

  • Calories 530 calories
  • Fat 44 g
  • Sat Fat 26 g
  • Cholesterol 203 mg
  • Sodium 53 mg
  • Protein 6 g
  • Carbohydrate 37 g
  • Sugar 32 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 49 mg
  • Makes: 8 servings
  • Serving Size: 1/8of the stew (approximately 2/3 cup) and 1 biscuit
  • Carb Grams Per Serving: 40

Ingredients

  • 1/2 cup whole grain amaranth
  • Nonstick cooking spray
  • 1 1/2 pounds lean pork shoulder, trimmed of fat and cut into 1-inch pieces
  • 1 teaspoon dried sage, crushed
  • 1 teaspoon olive oil
  • 8 ounces fresh mushrooms, sliced
  • 1 cup chopped onion (1 large)
  • 2 cloves garlic, minced
  • 2 cups cubed sweet potato
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper
  • 1/2 cup light butter

Directions

  1. Place amaranth in a small bowl. Stir in 1 cup boiling water. Cover and let stand for at least 1 hour.
  2. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray. Sprinkle pork with sage and toss to coat. In a large nonstick skillet brown pork in hot oil over medium-high heat. Transfer pork to the prepared baking dish.
  3. Add mushrooms, onion, and garlic to the same skillet. Cook and stir about 5 minutes or until the onion is tender. Stir in sweet potato cubes and 1 cup water. Bring to boiling. In a small bowl stir together 1/4 cup cold water, the cornstarch, and 1/4 teaspoon of the salt; stir into mixture in skillet. Cook and stir until mixture thickens. Pour into baking dish over pork. (Sweet potatoes will not be done yet.) Bake for 30 minutes. Remove from oven. Increase oven temperature to 450 degrees F.
  4. For biscuit topper, in a large bowl combine flour, cornmeal, baking powder, thyme, black pepper, and the remaining 1/4 teaspoon salt. Using a pastry blender, cut in light butter until mixture resembles coarse crumbs. Add soaked amaranth and any liquid remaining in the bowl. Stir until combined.
  5. Using a large spoon, drop biscuit topper into eight mounds (about 1/4 cup each) onto pork stew. Bake for 12 to 15 minutes or until biscuits are browned and a toothpick inserted in the center of a biscuit comes out clean.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 363 cal., 13 g total fat (6 g sat. fat), 66 mg chol., 447 mg sodium, 40 g carb. (3 g fiber, 3 g sugars), 22 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 2.5; Starch (d.e): 2.5

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