Almond Cookies (from a friend):
2 cups finely ground almonds
1/2 c honey
1/2 t sea alt
1/4 c water
3 T cocoa or carob powder (optional)
Preheat the overn to 350. Grease a cookie sheet.
Grind the nuts in a blender, being careful not to overgrind. Mix with the remaining ingredients. Drop by the teaspoonful 2 inches apart onto a greased cookie sheet. Bake for 10 - 12 minutes. Place whole almonds on top of each cookie for decoration. Makes 24 cookies.
Saag Paneer found here:
1 large onion
6 cloves garlic
1 oz fresh ginger
1 lb frozen spinach, thawed
1 cup plain yogurt
4 oz buttermilk
2 teaspoon red chili powder
2 teaspoon garam masala
1 cup half and half
6 oz paneer, a homemade cheese
1 salt to taste
Grind the onion, garlic, and ginger into a fine paste.
In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 to 30 minutes. Mash the ingredients with a potato masher. Add the half and half. Simmer until the mixture has a creamy consistency, 10 to 15 minutes. Add the cheese, simmer 5 minutes. Season with salt. Makes 4 to 6 servings.
I found the following on the Weston A. Price website and wanted to mark it so I don't forget.
Yogurt Dough Crackers Make a batch of the Yogurt Dough found in Nourishing Traditions and add a touch of sweetener (1 tablespoon of honey works well). Roll it very thin with a rolling pin or, for a more uniform thickness, try a pasta roller or tortilla press. Dust with flour, prick with a fork, and sprinkle with salt. Place on a cookie sheet with a silicon baking mat and cut the dough into cracker sizes with a knife or pizza roller. (The baking mat makes it easy to cut and bake, instead of transferring individual crackers to the cooking sheet.) Also try kid-friendly shapes by using cookie cutters, thus making an animal cracker alternative. Bake in a 350°F oven for 8 to 20 minutes, depending on thickness. Watch closely and take out when slightly brown. Those on the outer edge may brown faster than those in the middle, so keep a close eye and remove crackers as they are done. This recipe is the inspiration of Judy Anderson, a fellow WAPF-enthusiast.
Gluten-Free Chewy Banana Bread
4 ripe bananas (up to 2 cups mashed)
2 eggs
3/4 cup date sugar
1/4 cup Rapadura
sprinkle of stevia extract powder
1/2 cup (1 stick) butter, melted
1 cup coconut milk
1 teaspoon vanilla extract
1 cup almond meal
1 cup arrowroot powder
4 teaspoons baking powder
2 teaspoon guar gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground coriander (optional)
This makes 2 loaves. Preheat oven to 350. In a large bowl, mash bananas well. Add eggs, sweeteners, melted butter, coconut milk and vanilla. Mix well. Add almond meal and arrowroot, baking powder, guar gum, baking soda, salt and optional coriander. Mix well. Batter will be thin. Pour into 2 greased loaf pans. Bake approximately 40 minutes, or until toothpick inserted in middle tests clean. Refrigerate. This is pretty chewy while warm, but firms up after refrigeration and tastes very yummy. Add some nuts for added flavor and texture. Adapted from a recipe in The Gluten Free Kitchen by Roben Ryberg.
Really Raw Honey Balls/Bars
4 cups ground crispy nuts, seeds and/or nut butter (see Nourishing Traditions for directions)
1 cup dried unsweetened coconut
2/3 cup unsweetened carob or cocoa powder
1 1/2 cups Really Raw Honey
1/2 cup melted coconut oil
Note: you can reduce the amount of honey or combine with another less sweet sweetener like brown rice syrup, if desired. Mix all ingredients together by hand or in a food processor. Roll into balls. For variety, roll in ground almonds, sesame seeds, or desiccated coconut. For a crunchy feel, add 1/4 cup of nut pieces at end. Refrigerate or freeze for extended life. Can also spread in oiled 9 x 13 baking dish and topped with desiccated coconut for a honey square instead of ball. Found at www.reallyrawhoney.com.
Arrowroot Cracker Bites
1 stick butter, softened
1/2 cup coconut oil, melted
4 egg yolks
1/4 - 1/3 cup water
2 cups arrowroot powder
1 teaspoon salt
1/8 teaspoon stevia extract powder (or more to taste)
Cream butter and coconut oil with yolks using a handheld blender and then add in the remaining ingredients and blend by hand. The consistency should be smooth but thick. If it is still chalky, add just enough water to make it stirable. Spread mix over a well-oiled baking sheet or glass baking dish about 1/4 to 1/2 inch thick. Bake at 200 degrees for about 2 hours or until slightly browned and crisp and able to be broken into pieces easily. If the batter is thick, the crackers may need to be flipped and cooked a bit longer to get them crisper. Make bite-size pieces and store in container. These make a great Cheerios replacement.
