3 eggs
1 clove garlic, crushed or minced
3/4 c coconut milk (UNSWEETENED!!!!)
1/2 cup coconut flour, sifted
2 tbsp almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese
25 deli (sandwich size is better) pepperoni, thinly sliced
Beat eggs, add remaining wet ingredients. Add dry ingredients and stir.
Lay pepperonis out on pan, (on parchment) and then spread dough on top...the thinner, the better.
Bake 15 mins at 375, take out and flip over. Bake for an additional 5 mins before adding sauce and additional cheese, if desired. It's good either way :) once you add sauce and cheese, bake for an additional 10 mins at 350 or until cheese is melted.
Texture is a bit different than regular flour...but the thinner you make the crust, the less noticeable it is. This is due to the coconut flour. It is, however, a lot more healthy than traditional "gluten free" crusts :)
Sunday, February 26, 2012
Carnitas...gluten free, low carb
According to my hubby...this (although not labor intensive AT ALL), is in his top 5 recipes that I have ever made. High praises. I served it with some chopped peppers that were roasted in the remaining pan juices (after I removed the pork) for about an hour w/ salt, pepper and minced garlic! Definitely a keeper!
3-4 lb pork loin, chopped into 4 large chunks
1 Tbsp Salt
1 Tbsp Oregano
1/2 Tbsp black pepper
1 tsp cinnamon
1 Tbsp garlic powder
1 tsp minced onion
1 tsp paprika
7 bay leaves
2 1/2 cups chicken broth
fresh lime slices for serving
Mix all the spices except the bay leaves and then roll the pork chunks in the spice mixture. Add the chicken broth to a large dutch oven (5-7 qts is ideal) or a slowcooker. Add the bay leaves to the broth and then nestle the pork into the broth.
Roast at 350 (if using a dutch oven) for 3 hours. Shred the meat and stir, replace lid and return to oven for another hour. If you are using the slowcooker, cook on high for 6-7 hours, shred and cook for another 2 hours or so.
Serve topped with fresh squeezed lime juice, either alone or in tacos or on nachos. Easy & delicious!
1 Tbsp Salt
1 Tbsp Oregano
1/2 Tbsp black pepper
1 tsp cinnamon
1 Tbsp garlic powder
1 tsp minced onion
1 tsp paprika
7 bay leaves
2 1/2 cups chicken broth
fresh lime slices for serving
Mix all the spices except the bay leaves and then roll the pork chunks in the spice mixture. Add the chicken broth to a large dutch oven (5-7 qts is ideal) or a slowcooker. Add the bay leaves to the broth and then nestle the pork into the broth.
Roast at 350 (if using a dutch oven) for 3 hours. Shred the meat and stir, replace lid and return to oven for another hour. If you are using the slowcooker, cook on high for 6-7 hours, shred and cook for another 2 hours or so.
Serve topped with fresh squeezed lime juice, either alone or in tacos or on nachos. Easy & delicious!
Gluten Free Nutella Lava Mug Cake
(Modified to be gluten free from http://honestcooking.com/2012/02/20/nutella-lava-mug-cake-2/)
Gluten Free (Not Low Carb...sorry guys!) Nutella Lava Mug Cake
4 Tbsp Carol's Sorghum Blend*
OR
1.5 Tbsp sorghum flour + 1.5 Tbsp Potato Starch + 1 Tbsp tapioca flour
1/8 tsp xanthan gum
3 Tbsp dark cocoa (Hershey's special blend)
4 Tbsp sugar
1 egg
1 tsp vanilla
3 Tbsp milk
3 Tbsp nutella
3 Tbsp melted coconut oil
Couple tsps of chocolate chips
Add all dry ingrediants to a small mixing bowl and whisk well. Add ingrediants through milk and mix well (with a fork). Add nutella and melted coconut oil and mix with a fork or spoon.
Seperate into two mugs (filling them no more than 3/4 full...or they will make a mess). Add a tsp or so of chocolate chips to each mug and push down into the batter. Microwave for 30 seconds at a time until the top is set. (It takes a minute and 30 seconds in my microwave for one mug and 2 minutes for two.) It will be glossy and will look like it's not done - don't over cook it! It will be set on the top.
PS These can be made ahead and refridgerated...that's what I did with the little one in the picture. This is "too rich" for my hubby, so (alas) I'm left eating both. I cook one the first night, throw the other in the fridge for later in the week!
 |
| Nutella Lava Cake, Gluten Free...made in a little 4 oz mason jar, microwaved right out of the fridge for 1 minute. |
4 Tbsp Carol's Sorghum Blend*
OR
1.5 Tbsp sorghum flour + 1.5 Tbsp Potato Starch + 1 Tbsp tapioca flour
1/8 tsp xanthan gum
3 Tbsp dark cocoa (Hershey's special blend)
4 Tbsp sugar
1 egg
1 tsp vanilla
3 Tbsp milk
3 Tbsp nutella
3 Tbsp melted coconut oil
Couple tsps of chocolate chips
Add all dry ingrediants to a small mixing bowl and whisk well. Add ingrediants through milk and mix well (with a fork). Add nutella and melted coconut oil and mix with a fork or spoon.
Seperate into two mugs (filling them no more than 3/4 full...or they will make a mess). Add a tsp or so of chocolate chips to each mug and push down into the batter. Microwave for 30 seconds at a time until the top is set. (It takes a minute and 30 seconds in my microwave for one mug and 2 minutes for two.) It will be glossy and will look like it's not done - don't over cook it! It will be set on the top.
PS These can be made ahead and refridgerated...that's what I did with the little one in the picture. This is "too rich" for my hubby, so (alas) I'm left eating both. I cook one the first night, throw the other in the fridge for later in the week!
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