Archive for November, 2012

Gluten & Grain-Free Home Style Stuffing

Monday, November 19th, 2012

Adapted from mommypotamus.com

Savory sage with a hint of sweet apples cooked in Melt Organic® makes this gluten- and grain-free holiday stuffing a delicious and welcome alternative to bread-based stuffings. When the holidays arrive, some of us worry about the wheat-heavy extravaganza and its effects on our digestive systems (me) or on our waistlines (my husband). This recipe is low-carb, GAPS-friendly, Paleo and Primal diet friendly and beats Stove Top any day. Yum!

Note: This recipe serves a small family of 2-3. Double or triple the recipe as needed.

Ingredients:
3½ cups onion, diced (1+ large onion)
2½ cups celery, diced (~4-5 celery ribs)
¾ cups apple, cored and diced (~½ apple)
¼ cup dates
2 cups almond flour/meal
2 teaspoons sage
2 teaspoons thyme
¼ teaspoon marjoram
¼ teaspoon rosemary
¼ teaspoon pepper
½ teaspoon salt
2 tablespoons Melt Organic®
3 eggs, whisked

Directions:
Preheat oven to 350 degrees F.

Add 2 tablespoons Melt Organic® to an iron skillet and warm over medium-low heat (I like to use a cast iron skillet so the entire recipe only uses one dish from start to presentation).

Add diced onion, celery, apple and herbs and sauté over medium heat for 5 minutes. Remove from heat.

Add almond flour and dates to the skillet and mix.

Add the lightly beaten eggs to the skillet and mix well.

Place the skillet in the oven and bake for 45 minutes to 1 hour. If you are not using a cast iron skillet, then transfer the mixture to a greased baking dish and place in the oven.

Happy Holidays!

Honey Melt® Roasted Sweet Potatoes & Brussels Sprouts with Bacon & Cayenne

Thursday, November 15th, 2012

Inspired by Leslie at Real Food Freaks

As we get ready for the holiday season, this Honey Melt® roasted sweet potatoes and Brussels sprouts recipe is a fabulous reinvention of a classic holiday dish.

Ingredients
4 lbs sweet potatoes (peeled and cut into bite sized cubes)
1 lb Brussels sprouts (trimmed and halved)
4 Tbsp Melt Organic®
5 pieces bacon (cut into lardoons or sliced into thin strips)
3-4 Tbsp Honey Melt® (softened 10 seconds in microwave)
Salt and pepper to taste
Pinch of cayenne

Directions
Preheat oven to 400 degrees F.

Melt the Melt Organic® in pan over medium-low heat and add bacon – browning but not burning it. Cook bacon for about 10 minutes.

Add sweet potatoes and Brussels sprouts and sauté for about 10 minutes, until the Brussels sprouts just start to brown.

Transfer veggies to a baking tray. Sprinkle with a pinch of cayenne and add salt and pepper to taste. Drizzle with softened Honey Melt®. Place baking tray in the oven for roasting.

Halfway through the oven-roasting (about 15 minutes), use a spatula to fold the mixture gently making sure all of the juices and spices are somewhat evenly mixed. Agitate the sheet so the mixture spreads evenly in the baking tray and place back in oven for additional 15 minutes (30 minutes total) or until the vegetables are browned and starting to crisp.

Enjoy!

 

Honey Melt® Peanut (Almond or Sun) Butter Cookies

Tuesday, November 6th, 2012

These amazing Honey Melt® Peanut Butter Cookies are inspired by my favorite baker and bakery in the world: Holly Bower (Holly B’s) and her cookbook, “With Love & Butter.” This recipe produces the short, crumbly peanut butter cookies we all dream of and for even greater impact we recommend drizzling melted chocolate on them. To avoid peanut allergies, you can easily substitute peanut butter with your favorite almond butter or sunflower butter (Sun Butter).

Ingredients
1¼ cups of Honey Melt®
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 eggs
2½ cups peanut butter (creamy or chunky), at room temperature
2½ cups flour
1¼ teaspoons baking soda
1¼ teaspoons salt

Directions
Preheat the oven to 375°F with the rack in the top position. Line cookie sheets with baking parchment or grease lightly.

In a mixer bowl, cream the Honey Melt® and the sugars together until smooth. Blend in the eggs and peanut butter. Add the flour, baking soda and salt and mix, scraping the sides of the bowl, just until combined.

First drop teaspoonfuls of dough onto the cookies sheet, spacing them about 1 inch apart. Then roll each blob of dough between the palms of your hands to form a ball. Gently flatten the top of each cookie with a fork.

Bake the cookies 5 minutes, rotate the pan, and bake ~5 minutes longer. They should be just beginning to brown around the edges but golden brown on the bottom. Check the bottoms frequently with a metal spatula. They burn easily! Cool the cookies on a metal rack.

This cookie dough will keep one month in the refrigerator. Because it’s made with Honey Melt, it will remain soft and workable even when cold. Store the dough in a covered container.

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