Incredibly easy to make. Cut into medalions, drizzle with maple syrup and butter or oil. Bake at a range from 350 – 400 degrees until a fork easily inserts into the flesh. Check in 20 minute incriments.
We are just cooking for two today so we shall not go overboard as we used to when cooking a thanksgiving meal. This is another occasion where measurement is not a part of meal preparation for me. Also, with just two, I do not want food to go to waste. So I am going with smaller portions and focus on quick and easy, but there are a few things I cannot make compromise on, stuffing, cranberry sauce must be made from scratch. I buy a smaller turkey without the wings and legs it is easy to position it in a way that holds herbed butter under the skin when balanced upright, or should I say… upside down.
I add the herbs and seasoning to unsalted dairy free butter and cook the flavor in gently. I am infusing quite a lot of sage, thyme, parsley, rosemary, salt and pepper into the butter.
The important part is to separate the skin from the meat, getting under the membrane without tearing any holes in it so the liquid cannot escape. If done right there you will not compromise the pocket you have created and you will have a juicy turkey. I cooked it in this upright position the entire time and covered it with tinfoil after the first hour. It seems to cook faster in this position.
In a large crockpot, fill half way with cornbread and a whole grain nut and seed bread, dried and in small pieces. I use more herbed butter for the stuffing, you will need 1 lb of it, divided into two equal parts. I add one portion of the butter to the pan with a chopped onion, mushrooms and celery and cook until soft and beginning to brown. This will seem like an excessive amount of butter but it will pick up the flavor of the onion, mushrooms and celery and in turn they will taste buttery but the important part is that the bread really picks up all of the flavors through the butter. Once the onion is mostly translucent remove the pan from the heat and add onion mixture to the crock pot. Mix everything together really well and drizzle on the remaining half of the butter. From this point on you will want to add turkey broth until you reach a proper level of moisture. Cover the crockpot and cook on high for one to one and a half hours. At the half way point stir and do a taste test to adjust seasoning.
I am cutting corners, the yams are just tossed in on the sidelines, they aren’t in an elaborate desert or candied. I picked up a frozen dairy free pie, but I cannot bring myself to use canned cranberry. They are also selling cranberries in two pound bags this year so I think I may need to make some other cranberry recipes. Perhaps Cranberry bars or a coconut cream cranberry tart… But for now I will just start with jellied cranberries.
I don’t have time for breakfast in the morning so I started making these the night before, oatmeal in muffin form is a perfect heart healthy on the go breakfast.
Oat bran is usually sold with specialty flours or with the hot cereals in stores, I had to look twice to find it.
This is a well established recipe, I found it from AllRecipes to 10 other web sites and even on the package the oat bran were all the same recipe so I went with it.
I make half the recipe so that I have six standard size muffins, this last two days in my household so nothing is wasted and nothing goes bad. You can double the recipe for 12 muffins.
I like to change it up, I leave the lumps in the brown sugar so it gets gooey sugar pockets, I add different dried fruit and I add different flavors of yogurt. In the pictures I used cinnamon, dried blueberries and Peach Almond milk yogurt which added peach chunks to my muffins. I like to use dried fruit if it’s available, You get all the flavor but not a soggy pocket in the muffin from water content evaporation. So check out the dried fruit section, I like to go to the bulk bins in the market instead of prepackaged for this. Add apple sauce, add chocolate chips, coconut flakes, add banana or maple syrup, add everything all at once! I like it because of the versatility.
Here is the base recipe before being dressed up, add things like cinnamon or cocoa powder in at 1 teaspoon. And add the fruit berries and nuts as thick or thin as suits your taste.
3/4 cup flour
3/4 cup oat bran
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup yogurt
In a bowl mix oat bran, flour, baking powder, baking soda, salt and any dry additives of your choice. Stir and then add Egg, oil, and yogurt. Mix until combined and add any remaining additives. Scoop evenly between 6 baking cup liners and let stand for 10 minutes before placing into the oven.
Bake at 400 degrees for 15 minutes.
1 stick butter, softened
1/2 cup sugar, granulated
1 cup flour
1 cup Almond Flour
1/2 teaspoon Cardamom powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon Vanilla Extract
1 teabag of black tea, cut and emptied from the bag
Preheat oven to 350 degrees F.
Cream butter and sugar in a bowl until lite and fluffy, mix in the egg and vanilla extract.
In a separate bowl mix the flour, almond flour, cardamom, salt, baking powder and tea.
Add flour mixture to the sugar mixture in parts until well combined. Place tablespoons of batter onto a baking sheet
Bake for 10-12 minutes until lightly brown around the bottom edges.
My recipe, life story free!
2 cups all-purpose flour
1/2 cup almond flour
2 tablespoons sugar, plus some for topping
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled in the freezer.
3/4 cup buttermilk plus more for brushing
1 tablespoon vanilla extract
1- 1 1/2 cups fresh blackberries
(fancy option) 1 SMALL pinch of dried lavender
Place butter in freezer. Preheat oven to 400 degrees and prepair baking tray.
Add dry ingredients to a bowl and mix. Use a cheese grater to grate the very cold butter into the flour mixture and mix occasionally to cover the butter with flour. When loosely mixed add the egg, buttermilk and vanilla and mix until just combined.
Fold in blackberries and scoop 1/3 cup amounts onto a baking sheet, about 2 inches apart. You can shape them if you want, I prefer just globing them onto the baking sheet. If you do add lavender be careful a little tiny pinch goes a long way!
Using a BBQ brush, apply a generous amount of buttermilk to the tops and sides of all of the scones and then sprinkle the tops with sugar. Bake 15-18 minutes or until done.
3/4 cup butter
1/2 cup sugar
1/2 tsp vanilla extract
1 3/4 cups almond flour
1/4 tsp baking powder
1 cup Coconut flour
1/2 cup chopped walnuts
10-12 oz apricot preserves
Cream butter and sugar until fluffy, beat in egg and vanilla extract.
In another bowl mix Almond flour and baking powder. Add to your creamed mixture in parts, mixing well.
Fold in Coconut flour and walnuts.
Press 2/3 of the dough into a 9 x 13 inch baking pan. Spread the apricot preserves evenly across the dough. Crumble the remaining dough across the top.
Bake for 30-35 minutes.
Cool completely before cutting into squares.