Grain Free Butter Cookies

I have not tried this recipe yet, but I will get around to it someday. It does sound pretty good, though.

Butter Cookies

3/4 C almond flour
1/8 tsp salt
2-3 TBS Splenda (sweetener of choice)
2 TBS butter, softened
1/4 tsp vanilla
1 egg white

Mix all ingredients well in small bowl. It should be moist and dough stick together. Freeze about 15-20 minutes to firm up the dough. Drop by teaspoons onto parchment lined cookie sheet. Roll into little balls, cover the bottom of your baking powder can with plastic wrap and flatten the balls of cookie dough. Prick the cookies with a fork.

Bake at 325 degrees F for 15 - 20 minutes or until golden brown. Makes about 20 cookies and they can be frozen.

They do sound good. I would post where I got this recipe but have no clue.

Gluten-Free Grain-Free Hamburger Buns

I just found this recipe the other day and have not tried it yet, but I sure am gonna.

You have noticed that I may not be the most talkative/type-a-tive  person who's blogged around, right? LOL  That's ok. I know when I am looking for recipes or something and I end up at a blog where the recipe lives, I sometimes have to scroll through endless text and photos and text and talk and photos to get to the recipe and it drives me a little nuts. I just want the recipe, please. OK, sometimes a little chat here and there is cool, but let's get to the recipe. And on that note, here's the recipe.  :)

Gluten-Free Grain-Free Hamburger Buns

1/2 C almond flour         1 1/2 C Monterey Jack cheese, shredded
1/4 C golden flax meal     1 tsp cider vinegar
1/4 C plain whey protein   1 TBS heavy cream
1 tsp baking powder        1 TBS water
3 TBS cream cheese         1 tsp dry yeast
2 large eggs               Poppy or Sesame seeds (optional)

Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Grease your metal molds well with oil.  I actually baked my buns in empty 13-oz cans that cooked chicken breast meat comes in.  Those cans are the perfect diameter and I have saved 8 of these over the past year so I would have them for this purpose.  They don’t appear to be lined, so I think it’s OK to bake in them.  Hopefully I can locate a more suitable hamburger bun baking pan or some large round metal cookie molds.  You could also use mini cake or mini pie pans to bake these.  Muffin-top pans would be OK I suppose, but may make smaller buns.  You can even free-hand shape them on a silicone or parchment lined cookie sheet.  But be warned, they will likely spread out as they cook and you may be unhappy with their final shape.  Using a ½-cup measuring cup, scoop up 1/2 c. batter and fill your mold slots, spreading it evenly with the back of a spoon.  Batter will be about ½” thick in the mold slots and there will be enough batter for 7 buns. Sprinkle on sesame or poppy seeds if using.  Pop buns into a 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes.  Slide knife around edges of buns to loosen and carefully remove them to a cooling rack or cutting board. When totally cool, slice them laterally and they are ready to use for your grilled burgers or other sandwiches.  Store any leftover in a plastic bag in your refrigerator.

And.... here is the link where I got this recipe from, can hardly wait to try it. Buttoni's Low Carb Recipes

Coconut-Cinnamon Coffee Cake

This recipe looks good,  except for the coconut. I don't like it. But, maybe since I've been using coconu oil and coconut flour now and can manage those, I might find coconut ok now, too. I always liked coconut when I dug it out of the shell, but flaked coconut no matter how fixed, no.

Coconut-Cinnamon Coffee Cake

1 C plus 2 TBS almond flour
1 TBS tapioca flour
1 TBS potato flour
1/4 tsp salt
1/4 tsp baking
1 tsp nutmeg
1/2 tsp cinnamon
3 large eggs
1/4 C coconut oil, melted
2 TBS honey
1 tsp vanilla

Topping:
1/2 date sugar
1 1/2 TBS cinnamon
2 TBS coconut oil
1/2 C unsweetened shredded coconut

Preheat oven to 350 degrees F
Stir togethr the dry ingredients. Add the wet ingredients. Mix at medium speed with mixer until combined. Now mix on high until batter is very smooth, about 2 minutes.

Mix the topping ingredients until it looks like sand.

Pour batter into well-greased 8" x 8" baking dish. Sprinkle topping evenly over the top. Bake for 30 minutes or until a knive inserted in center comes out clean. Cool completely on a wire rack. Cut into squares and serve.

OK, I'm getting hungry typing this out.

I found this lovely at Jan's Sushi Bar

Grain Free and Sugar Free

I've gone grain free and sugar free. I don't know how long this will last, but for the long haul would be good. Since my blood pressure and cholestereol seem to be higher than what is standard, I have been taking hydrochlorothyazide for that. I will not take the statins for the cholesterol. I did try the niacin in nicotinic acid form, which is the real niacin and I tried starting out at 100 mg. Not doing that, either. LOL WHEW!

I'd been reading this and that and those things over here and those other things over there and have read that the usual underlying cause of the cholesterol and high blood pressure, amonng many othere things, is that the body is inflamed, and that usually caused by sugars and grains, so instead of treating the symptoms with chemical pills, I am working on treating the cause.

I started this sometime in July of this year. I dearly love breads and pastas and didn't know how I was going to fair, but I find now that I've STOPPED the grains and sugars, I don't miss them at all. The last few times I've taken my blood pressure, yes, I'm still taking the meds until it is totally better and I see my doctor, it has been in the normal range. It HAD been in the not too high but still higher than it should be range, even with the meds. I was thrilled!

And an extra bonus! I've lost about 14 pounds since I started this. I think that is pretty cool. :)

I've been to many sites and found many new recipes. I am not doing Paleo, I use dairy and I use Quioa, Amaranth, Buckwheat, or I will when I get some come pay day. LOL But I DO have Almond Flour and Coconut Flour. Some of the new recipes for breads and desserts/snacks I've tried are pretty good, and some are not quite as good as others. I won't use "ose" sweeteners, nor sugar. I will use a little honey from time to time. I do have Stevia and I have found that Xylitol is ok to use, but not so much the other "tols". After I bought the Stevia I now have I found that it is mixed with detrose, (one of the OSE products I don't want), but there you have it. I will either use it or give it to someone who wants it and buy other that is not mixed with an "ose". I'm not REAL fond of the taste of stevia and I don't know what xylitol tastes like yet, but, will find out soon, I'm sure. Hey, I've even quit sweetening my coffee!!! I do put cream or milk in it, but no sweet. After a month of non-sweet coffee I thought I would treat myself with a little honey in it, as that is how I would sweeten it, and I nearly gagged.

Not Paleo, not Low Carb, not Callorie Counting, not Low Fat, just grain free and sugar free.

And now, the first cookie recipe I tried.

Georges's Cinnamon Crisps
1 C almond flour
1/4 C granular Splenda or equivalent liquid Splenda (I used stevia)
1 egg white
1/8 tsp salt
1/2 tsp cinnamon
1/2 tsp vanilla

Topping:
1 tsp granular Splenda (again, I used the stevia)
1/8 tsp cinnamon

Mix all ingredients except the topping in a small bowl. All should be moist and the dough stick together. Divide the dough into 24 equal pieces and roll into balls. Place on parchment lined cookie sheet, cover the bottom of a baking powder can with plastic wrap and flatten each circle of dough. Prick them with a fork, sprinkle tops with topping. Bake at 350 degrees F for 15 minutes or until golden brown. Cool completely before storing in an air tight container.  Can be frozen.

These were pretty good, but I did not like the topping on them and I think a little more cinnamon in the dough would have been better.But I ate them ALL. No, not all at one time. LOL