Coconut Flour Biscuits

Coconut Flour Biscuits Ingredients:

• 1/3 cup Coconut Flour
• 5 TBSP Butter or Coconut Oil, softened but not melted
• 4 eggs
• 2 TBSP honey (optional)
• dash of salt
• 1/2 tsp baking powder

or for a single serving

11g coconut flour

1+T ghee or coconut oil

1 egg

a squirt of honey

dash of salt

1/8 tsp baking powder

How to Make Coconut Flour Biscuits:

1. Preheat oven to 400 degrees F
2. Put all ingredients into medium sized bowl and mix well with immersion blender or hand mixer until well incorporated
3. Using your hands, carefully form into nine small balls and mash each one down with a spoon to make it about 1/2 inch thick.
4. Bake for 12-15 minutes until just starting to brown.

Homemade Whole Wheat Tortillas Recipe

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water

Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes (when I'm pregnant and making it I rest too!!) Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy

Moist Apple Spice Bread

2 1/2 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 cup butter, melted and cooled
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
2 cups shredded apples (about 2 apples)
3/4 cup toasted pecans, chopped

 Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a medium bowl, whisk together melted butter, eggs, milk and vanilla. Pour into flour mixture and stir until partially combined. Add in shredded apples and pecans and continue to mix until all ingredients are well-combined and no streaks of flour remain. Pour into prepared pan. Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, then turn loaf out onto a wire rack to cool completely. Store in an airtight container when cool; the bread will keep well for several days.

Makes 1 loaf.

Herb and Bacon Corn-Bread Stuffing

2 loavesCorn Bread
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter

Preheat oven to 325° F.
and butter a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes.
Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes.
Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
Epicurious.com © CondéNet, Inc. All rights reserved.2 of 2
Herb And Bacon Corn-Bread Stuffing (Continued)
In a large bowl toss together corn bread and bacon mixture and transfer to baking dish.
Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
Drizzle stock or broth over stuffing and bake, covered, 1 hour.
Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

Peach Scones

from http://www.visionsofsugarplum.com

Ingredients:
1 large egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/3 cup finely chopped pecans, toasted*
1 teaspoon turbinado sugar, for sprinkling on top (optional)

Glaze: (optional)
1/2 tablespoon unsalted butter
1 tablespoon milk
1/4 cup powdered sugar

Directions:
Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.

Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.

In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Stir in pecans and milk mixture until dough comes together, being careful not to overwork.

Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Using a pizza cutter, slice into 8 equal triangles; transfer to baking sheet and sprinkle with turbinado sugar.
Bake at 400 degrees F, for 20-25 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.

To make the glaze, stir together butter, milk and powdered sugar, in a small bowl. Microwave for 30-60 seconds, stirring frequently, until sugar is dissolved. Cool 5 minutes before drizzling over scones.

*To toast pecans, place in a dry skillet over medium heat. Cook for 5-6 minutes, stirring frequently, until fragrant.

Yield: 8 scones

Challah Bread Pudding Pancakes With Cinnamon-Sugar Butter & Vanilla Maple Syrup

Makes about 15-18 pancakes, serves 8

You can cut up the bread at least a day ahead, and combine the dry and wet ingredients separately the night before; blend them together before cooking the pancakes. Make sure the bread is stale, and don't overmix the batter, which will make these gummy. The pancakes' interior should have the texture of barely cooked bread pudding.

* The cinnamon-sugar butter:
* 2 sticks (1 cup) cold unsalted butter
* 1/4 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 2 tablespoons sugar
* The vanilla maple syrup:
* 1 cup pure maple syrup
* 1 vanilla bean
* The pancakes:
* 1 pound stale challah or other firm bread of choice, cut into 1-inch cubes
* 3 cups milk
* 1 1/4 cups all-purpose flour
* 2 1/2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 eggs, beaten
* 1 teaspoon vegetable oil
* -- Butter, for cooking

For the cinnamon-sugar butter: Melt 1 stick of butter in a small saucepan over medium heat. Add the salt, cinnamon and sugar, and continue to cook, stirring occasionally, until the sugar dissolves.

Remove from heat, and pour butter mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the remaining stick of cold butter, and whisk on the lowest setting until everything is combined, taking care to avoid splatters. Turn the mixer to medium-high, and whisk for about 10-12 minutes, until the butter is light and slightly fluffy. Set aside.

For the syrup: Pour the maple syrup into a small saucepan; scrape and split the vanilla bean, and add to the pan. Bring to a simmer over medium-low heat, and simmer about 2-3 minutes, whisking to break up the vanilla. Remove from heat and let steep until ready to serve. Remove and discard the vanilla bean before serving.

For the pancakes: Place the bread cubes in a large bowl. Pour milk over the bread, and let soak for about 8 to 10 minutes, until softened.

Meanwhile, combine the flour, sugar, baking powder and salt in a small bowl. Add to the bread mixture, and gently fold until just about half incorporated. Add eggs and vegetable oil, and finish mixing gently.

Preheat a skillet or griddle over medium heat until a drop of water sizzles and evaporates when it hits the surface. Add enough butter to coat the bottom. Drop pancake batter by 1/3 cup measurements onto the hot surface. Cook about 3 to 4 minutes on one side, gently flip, and continue to cook for another 3 to 4 minutes without pushing down on the pancakes.

Serve the pancakes with the cinnamon-sugar butter melted over the top and vanilla maple syrup for dipping. You should have plenty of leftover cinnamon-sugar butter, which can be used for another purpose.

Per serving: 525 calories, 13 g protein, 79 g carbohydrate, 18 g fat (9 g saturated), 144 mg cholesterol, 802 mg sodium, 2 g fiber.

Honey Spice Cake

* 3/4 cup milk
* 3/4 cup honey
* 6 tablespoons butter
* 3 cups flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon ginger
* 1/4 teaspoon nutmeg
* 1/4 teaspoon ground cloves
* 1 egg, lightly beaten
* 1/3 cup chopped candied orange peel
* 1 teaspoon anise seeds (optional)

Preheat oven to 350° F. Butter and flour an eight cup loaf pan.

Heat the milk in a small saucepan on low heat until warm to the touch. Stir in the honey until blended. Stir in the butter until it is completely melted. Remove from the heat and allow to cool until just warm.

Sift the flour with the sugar, baking powder, cinnamon, ginger; nutmeg and ground cloves into a large mixing bowl. Stir in the cooled milk mixture and then the beaten egg. Mix until well blended. The dough will be stiff and sticky.

Mix in the candied orange peel and the anise seeds if you are using them. Spread dough into the prepared pan (you may need to push on it a bit to get it to fill into the corners). Bake at 350° F for fifty minutes.

Cool cake thoroughly and cover in plastic wrap to store.

Pizza dough

Makes four 1 pound loaves

2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

mix everything but flour, add in flour, combine all, kitchen aid with a dough hook is really the way to go. You can use a 14qt food processor alternatively.

A half batch looks like this

11 oz water
2.25 teaspoon yeast
2.25 teaspoon salt
1.5 teaspoon sugar
2 tablespoon olive oil
3 1/4 cups of flour