Monday, October 24, 2016
Ginger Cookies have a power over me at this time of year. I will be going about my Maximized life, minding my own Maximized business, and pow! Out of nowhere a Ginger Cookie appears in front of me, calling my name so loudly that it deafens me to all my healthy intentions and practices. The last time I ate one (two weeks ago), I vowed to write a GOOD FOOD recipe for a sugar free, grain free version, and here it is.I have used a Stevia-Erythritol blend for the sweetening of this cookie. According to B.J., Erythritol is the best of all the sugar alcohols. I have sampled it in other recipes and I find it does not upset my stomach, as does Xylitol. Furthermore, I wanted a snappier Ginger cookie than I could achieve with Stevia alone, so I was willing to take a chance on this blend, which, by the way, is available at the Bulk Barn.
2 1/4 cups blanched almond flour
1/4 cup Pumpkin Spice Blend
1/2 teaspoon ground ginger
1/4 teaspoon kosher or sea salt
1/4teaspoon aluminum free baking soda
1 cup chopped raw pecans
1/2 cup organic butter, roon temperature
1/2 cup Stevia-Erythritol Blend, plus a tiny bit extra for sprinkling
1 tablespoon pure vanilla (no sugar – check the label)
- In a stand mixer, or using an electric hand held beater, combine the butter and stevia-erythritol blend.
- Add the remaining ingredients and mix again until all the ingredients are incorporated.
- Using a piece of parchment paper, form the dough into a log, approximately 2 ½ inches in diameter.
- Freeze the log for approximately 1 hour; then unwrap and cut into 1/8 inch slices.
- Place the slices on a baking sheet lined with a clean piece of parchment paper.
- Bake at 350 degrees until lightly golden, approximately 10 to 15 minutes.
- Sprinkle with additional Stevia-Erythritol blend while the cookies are just out of the oven.
- Cool and serve.
Makes 24 cookies
Note: Image credit Martha Stewart
Note: Image credit Martha Stewart
Wednesday, October 19, 2016
Pumpkin Spice is always so popular this time of year. Pumpkin spice latte, pumpkin spice ice cream, pumpkin spice breakfast smoothies, next there will be pumpkin spice kale salad! Here's a simple recipe for your own blend. I like to make a batch in the early fall and hope it lasts throughout the holiday season, so I can add it to all sorts of recipes. To do that, I would recommend doubling the recipe below.
3 tablespoons ground cinnamon1 tablespoon ground ginger
1 tablespoon nutmeg
1 teaspoons ground allspice
1 teaspoons ground cloves
Store in a glass jar with a tight lid. I like to use Mason Jars.
Mayonnaise, if bought at the regular grocery store, is not fit for human consumption. Here is an easy, delicious recipe for a spicy mayonnaise that will keep in the refrigerator for at least three weeks. . .if it lasts that long. (The beautiful photo which I use here is not my own. My mayonnaise never lasts long enough to take a great picture like this. Props to the original photographer.)
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon Chipotle powder
1 - 1 1/4 cups olive oil
Add all ingredients except the olive oil to a food processor or high speed blender such as a Blendtec or VitaMix. Blend or process, while very slowly streaming in the olive oil until the mixture becomes mayonnaise. It really is that simple.