Alex Hilton
@alexhilton
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Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 15 to 20 minutes, until tender when pierced with a fork. Remove and cool completely.
Preheat oven to 350°F (180°C). Line a baking tray with baking paper.
Measure out 1 cup of steamed potato and add to a medium-sized mixing bowl. Add the coconut sugar and mash until smooth and lump-free. Add the cassava flour and mix/knead until you get a uniform, smooth dough that’s not sticky. Add more flour or a bit of water to reach this consistency.
To make the filling, combine the diced apple, coconut or pure maple sugar, cinnamon, lemon juice and tapioca or potato starch in a small bowl. Stir until evenly mixed.
To make the hand pies, roll out the dough to about ¼ inch thick between two sheets of baking paper. Cut circles about 4 inches in diameter.
Brush the pies lightly with maple syrup, then bake for 25 to 30 minutes, until browned on top, flipping half way. Cool for 5 minutes before serving. 1 reply
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For the eggplant bacon, preheat your oven to 250°F. Line a large baking sheet with parchment paper. In a small bowl, mix together the pure maple syrup, lemon juice, tomato paste, garlic powder, paprika, onion powder, chipotle powder, and sea salt if using. Arrange the thinly sliced eggplant on the prepared baking sheet and brush with the marinade until well coated on both sides. Bake for about 40 to 60 minutes, or until the eggplant slices are crispy and slightly charred, flipping halfway through the cooking time. When ready, remove from oven and set aside to cool.
While the eggplant bacon is baking, prepare the cheese sauce. Add 3 inches of water to a medium pot, insert a steaming basket, add the diced potatoes and carrots, and cover. Steam for 10 to 15 minutes until tender. Drain the vegetables and transfer them to a blender. Add the smoked paprika or paprika and lemon juice. Blend until smooth, gradually adding unsweetened almond milk or water to reach your desired consistency. 1 reply
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Apple Blackberry Bars
Preheat oven to 350F/180C. Line an 8x8 inch pan with parchment paper. Set aside.
To make the filling, combine the diced apples, blackberries, arrowroot, coconut sugar, cinnamon, ground cloves, and ground ginger (if using) in a medium-sized bowl. Stir until evenly mixed and set aside.
To make the base and topping, combine the oat flour, oats, coconut sugar, and cinnamon in a large mixing bowl. Pour in the melted coconut oil and stir until the dough clumps together.
Place 2 cups of the mixture into the prepared pan and set aside the rest. Press the mixture evenly to the base of the pan using your fingers or a flat-bottomed glass.
Arrange the apple and blackberry filling on top of the base and spread out evenly. Sprinkle the rest of the crumb mixture over the filling.
Bake for 30-35 minutes, until the filling is bubbly and the top golden. Remove from oven and cool completely before slicing into bars. 1 reply
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Wild Blueberry Waffles
To make the optional whipped cream, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes. Set aside.
To make the waffles, combine the oat flour and baking powder in a bowl. Whisk to combine. In another bowl, combine the apple sauce, almond milk, coconut sugar and vanilla. Mix well, then pour into the dry ingredients. Stir until you get a uniform batter. Add the frozen wild blueberries and gently fold them in.
Make sure your waffle iron is hot. If it is not non-stick, spray it very lightly with avocado oil and remove the excess oil with paper towels. Ladle the batter onto the waffle iron and cook according to manufacturer's instructions. Repeat with rest of the batter. Serve with coconut whipped cream, fresh blueberries and maple syrup. 1 reply
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