Grain-Free Granola
by Odisleysi Wadi RDN/LD of nourishedeverafter.com
Instagram: @nourishedeverafter
Ingredients
- 1/2 cup pecans
- 1/2 cup almonds
- 1/3 cup pepitas
- 1/3 cup macadamia nuts (or other nut)
- 1 tsp tapioca starch (optional)
- 1 tsp cinnamon
- 2–3 tbsp of maple syrup
- 3–4 tbsp of coconut oil (melted)
- Sea salt (pinch or 1/4 tsp)
- (Optional): 1/3 cup unsweetened coconut flakes
- Parchment paper (do not use aluminum foil)
- Baking sheet
Method
Preheat the oven to 325F. Chop nuts and seeds in a food processor (you want them to be slightly chopped). Add nuts and the rest of the ingredients to a large bowl and toss together. Make sure to melt the coconut oil so it evenly spreads. Cover the baking sheet with parchment paper. Add granola mix to the sheet and spread out, tightly (you want all the granola still touching). Bake for 15 minutes (don’t mix). Pro tip: Allow granola to cool for 10 minutes. Without mixing, place the tray in the freezer (this causes the coconut oil to harden). Granola lasts for 2 weeks in the fridge. Add it to oatmeal, breakfast toast, chia pudding and smoothie bowls for added crunch and healthy deliciousness.
Shakshuka Indian Style
by Nishuta Dusara of Nish’s Dishes
Instagram: @nishs_dishes_
Ingredients
- 4 eggs
- 2 tbsp oil
- 1 medium onion
- 2 plum tomatoes
- 1 tsp cumin seeds
- 1 tbsp turmeric
- 1 tsp chili powder
- 1 tbsp coriander/cumin powder
- 1 tsp ghee
- Pinch black pepper
Method
Warm oil. Add cumin seeds. Add onions; cook until pink (around 5 minutes on medium heat). Add tomatoes; stir and cook for 5 minutes. Add the spices. Stir and cook for 5 minutes. Crack open eggs on top of the masala. Cook for 2 minutes, then cover. Cook for 5 minutes on low heat with cover. Serve hot. Garnish with cilantro.
Bread Machine Cinnamon Bread
by Sherry White
Instagram: @shersouthflfoodie
Ingredients
- 1 cup milk
- 2 eggs
- 1/4 cup butter
- 4 cups bread flour (I used regular flour)
- 1/4 cup sugar
- 1 tsp salt
- 1 1/2 tsp active dry yeast
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
- 2 tbsp softened butter
- 2 tsp powdered sugar
Method
Combine first seven ingredients in bread machine. Set bread machine on dough cycle. Once dough is completed, transfer to floured surface and punch dough down. Let rest for 10 minutes. Divide dough in half and roll into two rectangles that are 9”×14”. Mix together cinnamon and brown sugar. Spread 1 tablespoon softened butter on top of rectangle, then sprinkle with cinnamon/sugar mixture. Roll dough into loaf starting with short ends and pinch seams closed. Grease 2 loaf pans and place loaves in pans. Cover and let rise another 45 minutes until doubled in size. Bake at 350 for 30 minutes. Sprinkle with confectioner’s sugar and cool slightly before enjoying.
Backwoods Bounty Burger with Rhubarb Relish
by Sarah Lorigan of thebackwoodsgoods.com
Instagram: @backwoods_goods
Ingredients
- 1 whole cauliflower
- 1 small yellow onion, diced
- ½ red pepper, diced
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- ½ cup almond flour
- ¾ cup panko bread crumbs
- 1 egg, beaten
- 1 ½ tsp sweet paprika
- 1 tsp chili powder
- ½ tsp coriander
- ¼ tsp red pepper
- ¼ tsp salt
- ¼ tsp pepper
Rhubarb Relish
- 1 cup fresh rhubarb, diced
- 2 tbsp orange zest
- 1 yellow onion, chopped
- ¾ cup water
- ¼ cup apple cider vinegar
- 1 cup sugar
- 1 tsp salt
- 1 tsp allspice
Method
Roughly chop up the cauliflower head and boil over medium heat until fork tender. Remove from heat and drain, set aside to cool. Heat butter and oil in a large frying pan over medium heat. Saute onions and red pepper for about 2 minutes, then add garlic. Continue to saute until ingredients start to caramelize. Add spices and stir together for 1 more minute. Combine spiced mixture and cauliflower in a large food processor; pulse to combine. Add bread crumbs, almond flour and egg. Pulse together until a thick paste forms. (Add more bread crumbs if mixture is too soft.) Form mixture into burger-shaped patties. Grill for about 5 minutes on each side; allow burger to crisp and show grill marks before flipping. Top with rhubarb relish and desired toppings and stuff into a buttery brioche bun. Enjoy!
Rhubarb Relish
Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and let simmer until mixture thickens, stirring occasionally.
Remove from heat and allow to cool before serving.
Backwoods Blueberry Burst Cake
by Sarah Lorigan of thebackwoodsgoods.com
Instagram: @backwoods_goods
Ingredients
FROSTING
- 12 oz cream cheese, room temperature
- 1 stick unsalted butter, softened
- 4 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 2 tsp lemon juice
- 1 tbsp lemon zest
BATTER
- 2 sticks of butter, softened
- 1 3/4 cups sugar
- 1 tbsp lemon zest
- 4 eggs, room temperature
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup lemon juice
- 2 cups blueberries, fresh or frozen
- 2 tbsp all-purpose flour
- lemon slices, blueberries & mint sprigs for decorating
Method
FROSTING
Mix the cream cheese and butter together in a standing or handheld mixer on high speed until it becomes fluffy. Turn the speed down to low and add the powdered sugar, lemon juice and zest. Add the heavy cream and whip for just a few minutes. Set aside until cake is cooled and ready to be frosted or store in the refrigerator overnight.
BATTER
Preheat the oven to 350 degrees. Line the bottom of 3 cake pans with parchment paper and coat with butter or spray. Cream the butter, sugar and lemon zest together in a standing mixer; the mixture should become light and fluffy. Add in the vanilla and eggs. Combine the flour, baking soda, baking powder and salt together in a separate bowl. Slowly mix the dry ingredients into the mixer on low speed. Pour in the lemon juice and buttermilk. Toss the blueberries in 2 tbsp of flour in another bowl. Remove the batter from the mixer and gently fold the blueberries in with a rubber spatula. Evenly divide the batter into the 3 cake pans. Bake the cakes for 35–40 minutes, until the tops turn golden brown. Allow the cakes to cool completely before frosting. *This is where I set them aside for the next day – once cooled, wrap each in saran wrap and leave on the counter until tomorrow.
ASSEMBLING THE CAKE
Gently shave down the tops of each cake to make them flat, if needed. Frost the top of 2 cakes and stack one on top of the other. Layer on the third cake and spread the frosting over the top and sides. Decorate with blueberries, lemon slices and mint. Try not to eat it all at once!
