The ketogenic or “keto” diet is a low-carbohydrate, fat-rich eating plan that has been used for centuries to treat specific medical conditions. In the 19th century, the ketogenic diet was commonly used to help control diabetes. In 1920 it was introduced as an effective treatment for epilepsy in children in whom medication was ineffective. The ketogenic diet has also been tested and used in closely monitored settings for cancer, diabetes, polycystic ovary syndrome, and Alzheimer’s disease.
I recently purchased this electrical taiyaki iron. I have been looking for one with a reasonable price that will ship to Norway for many years! I am so happy right now. I made some with cheddar, and some with Nutella. Both were nice, but sadly the cheese was a bit bland and not very mature and could have been better. You really want cheese that packs some umami I think to balance the sweetness :)
I adapted one of the recipes from the notelet included.
Mix together:
3 1/2 cups gf cake flour ( I used Schär pattisserie)
4 tsp sugar
1 tsp salt
8 tsp baking powder
Add and mix well:
3 cups milk
Add and mix:
5 eggs
Add and mix well until fluffy:
1 cup or 2 sticks or 240gr butter, softened
I have seen people using metal spoons to spread the mix in the pan, but I would suggest using a wooden spoon or a silicone spatula instead in order to not harm the non stick coating.
As you can see the recipe calls for a lot of butter. You can find all kinds of variants of batter if this sounds like too much to you. I will however say that this made them satisfyingly crunchy on the outside and wickedly soft and moist on the inside, and then you can decide for yourself :)
These Bloody Cups are like Peanut Butter Cups - but filled with a raspberry sauce - making it the perfect treat for Halloween! They are vegan, gluten-free and only need 3 ingredients - the ideal last minute recipe.
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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
I’ve been dying to get my hands on purple sweet potatoes for months to make this recipe by @holisticchefs . It was worth the wait!! 🥧💜 I’m a big fan of hers and I collaborate with her often because she gets it. She has had first hand experience with autoimmune, hormone, and food sensitivity symptoms. She is the only chef I know that is also certified in integrative nutrition. When I have clients that don’t have enough time to be in the kitchen, or are experiencing discomfort due to health conditions and are unable to cook and eat the way they need to, I call Chef Andrea. She currently offers a meal delivery service to deliver delicious anti-inflammatory meals to your doorstep. If you do have the time, you might appreciate her cookbooks like I have. I mean, look at this purple sweet potato pie. 🤤
I have been reluctant to make a carrot cake since my husband has always said he doesn't like them. Made in now -10 years later- only to find out it's the CONCEPT he disapproves of, and EATING them is, apparently, fine. So I guess it's my own fault for listening to him in the first place. And now I will definitely make it soon again! It was lovely and moist, and not too sweet :)
Whisk together:
1 1/2 cups brown sugar
1/2 cup sugar
1 cup neutral vegetable oil
4 large eggs
3/4 cup apple sauce
vanilla to taste
Mix together, then add to the wet, then mix:
2 1/2 cups gluten free flour ( I used Schär pattisserie)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp five spice powder
Fold in:
4 large carrots, grated ( I used a mixer instead )
Pour into 2 round molds, sprinkle with:
1 Cups coarsely chopped nuts (I went with walnuts)
Bake at 180C for 30-35 minutes
Cream Cheese frosting
Mix together:
450 gr cream cheese, room temp
1/2 cup (113gr) butter, room temp
4 cups confectioner's sugar
vanilla to taste
a pinch of salt
Assembly
Spread frosting between layers and on top.
Sprinkle with:
1 Cups coarsely chopped nuts (I went with walnuts)