I got the recipe from mbg. It was pretty good.
2 teaspoons ghee
1 cup chopped broccoli florets
2 cups almond flour
2 large eggs
1 cup unsweetened full-fat coconut milk
¼ cup shredded Cheddar cheese
1 teaspoon baking powder
½ teaspoon sea salt
Preheat oven to 350°F. Line 6 wells of a muffin tin with cupcake liners or parchment paper.
Combine all ingredients in a mixing bowl and stir well.
Scoop the mixture evenly into each prepared well.
Bake 30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Allow to cool, then transfer to an airtight container. Store at room temperature until ready to eat.
Rene Magritte, Delusions of Grandeur II, 1948
Robert Delaunay, Eiffel Tower and Gardens, Champ de Mars, 1922
Jackson Pollock, Number 3, 1949
Hans Hofmann, Oceanic, 1958
Franz Kline, Palladio, 1961
Jean-Paul Riopelle, Painting, 1950
Karel Appel, Beach Life, 1958
Zhang Huan, Untitled, 2006
Enrico David, Life Sentences, 2014
Enrico David, The Incessant, 2017
A great soup. Very delicious with two little adjustments. The recipe is from Washington Post.
1 tablespoon extra-virgin olive oil
1 cup chopped onion
2 medium cloves garlic, minced
2 pounds zucchini (4 medium), trimmed, halved lengthwise and cut crosswise into 1/2-inch half- moon slices
3/4 teaspoon salt, or more as needed
2 cups low-sodium chicken broth (see headnote; may substitute vegetable broth)
Flesh of 1 ripe avocado
1/3 cup packed fresh basil leaves (I used half a cup).
1 teaspoon finely grated lemon zest and 1 tablespoon juice (from 1 lemon), or more as needed (I used two lemons)
Pinch ground white pepper
Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onion and cook for 3 minutes, until it is softened. Stir in the garlic and cook for 30 seconds, then stir in the zucchini and the salt.
Add the broth and increase the heat to medium-high; once the liquid begins to boil, reduce the heat to medium-low, cover and cook for about 8 minutes, or until the zucchini has softened. Let cool completely.
Puree half of the zucchini mixture in a blender, then transfer the puree to a large bowl or storage container. Add the remaining half of the zucchini mixture to the blender with the avocado and the basil; puree until smooth, then add it to the first batch of pureed mixture.
Stir in the lemon juice, zest and the pepper. Taste, and add more salt and/or lemon juice. Cover and refrigerate for at least 2 hours, and up to 1 day, before serving.
I got the recipe from Wholesome Yum. Pretty good bread. I have made it twice already. The first time I used less than 1/2 tsp of salt. The second time I skipped it. I beat the eggs for 3 minutes. I baked it for 75-80 minutes.
2 cup Blanched almond flour
1/4 cup Psyllium husk powder
1 tbsp baking powder
1/2 tsp Sea salt
4 large Egg (beaten)
1/4 cup Coconut oil (measured solid, then melted)
1/2 cup Warm water
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9×5 in (23×13 cm) loaf pan with parchment paper.
In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it’s completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.
A very eggy salty bread. Recipe is from mbg. I would cut down the salt.
1 teaspoon baking soda
1 tablespoon apple cider vinegar
5 eggs, preferably pastured
2 tablespoons coconut flour
¼ cup flaxmeal
1 teaspoon sea salt
¾ cup almond butter
1½ tablespoons raw honey
Preheat oven to 350°F.
Mix all ingredients using a stand or electric mixer until well-combined.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
I got this recipe from mbgfood. Pretty good. I used less maple syrup.
Makes 4 cups
- 1½ cups old-fashioned rolled oats
- ½ cup unsweetened shredded coconut
- ¼ cup raw pumpkin seeds
- 2 tablespoons black sesame seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon coarse salt
- ⅓ cup pure maple syrup (I used less than 1/4 cup)
- 3 tablespoons coconut oil, melted
- 2 tablespoons tahini
- 1 teaspoon pure vanilla extract
- ½ cup dried apricots, chopped small
- ⅓ cup roasted shelled pistachios
Preheat the oven to 275°F. Line a large baking sheet with parchment paper and set aside. Combine the oats, coconut, pumpkin and sesame seeds, turmeric, cinnamon, pumpkin pie spice, and salt in a large bowl and mix well.
In a separate bowl, whisk together the maple syrup, melted coconut oil, tahini, and vanilla. Pour the liquid over the oat mixture and mix well, so all the dry ingredients are well-coated with the wet.
Spread the mixture on the lined baking sheet in a single, even layer and bake for 42 to 45 minutes, stirring every 15 minutes so it bakes evenly, until golden brown. Remove from the oven, let cool completely, then transfer the mixture to a large bowl.
Add the chopped apricots and pistachios and toss well.
I got this recipe from Popsugar. Pretty good bread. I reduced the sugar to make it healthier. I replaced butter for ghee.
For matcha bread:
3 cups finely ground blanched almond flour
1/4 cup ground flaxseed
1 1/2 tablespoons matcha powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea or Himalayan salt
1/2 cup almond milk
2 tablespoons honey (I used maple syrup)
1 tablespoon ghee or softened virgin coconut oil
1 tablespoon apple cider vinegar
1 teaspoon almond extract (optional)
For rose-water Butter:
1/4 cup softened butter
1 teaspoon rosewater
1/8 teaspoon sea or Himalayan salt
To make the bread:
Preheat oven to 400ºF.
Generously grease 8 x 4 bread pan with ghee or coconut oil and set aside.
Combine all dry ingredients and mix well.
In a separate bowl, whip the eggs until well blended and fluffy, about five minutes. Add the rest of the wet components and blend until well combined.
Add wet ingredients to dry ingredients and combine until well mixed. Immediately add to baking pan and spread evenly.
Bake at 400ºF for 30-35 minutes until golden brown and a toothpick comes out clean.
Let cool for 30 minutes and serve with salted rose-water butter.
To make the rose-water butter:
Whip all ingredients until well combined. Spread on your favorite breads and baked goods. Store in the refrigerator in an airtight container.