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You know what's fun to do when you're snowed in? Bake stuff.
I promised a couple of people these recipes, so here they are. Both come from the Grain-Free Gourmet cookbook. (Find out more about it here!) I got this cookbook as a gift from a friend when I started the South Beach Diet, as a lot of the grain-free stuff in here is also low in carbohydrates.
Basic Bread
Ingredients:
2 1/2 cups almond flour
1/2 cup grated parmesan cheese
1 tsp baking soda
1/2 tsp salt
2 tbsp unsalted butter, melted
1 cup yogurt
2 eggs
Directions:
1. Preheat the oven to 350oF. Line a 9x5-inch loaf pan with parchment paper.
2. Combine the almond flour, parmesan cheese, baking soda, and salt in a bowl.
3. In another bowl, stir together the melted butter, yogurt, and eggs.
4. Add the dry ingredients to the wet and mix well.
5. Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes. (I'm finding a slightly longer baking time works a little better.)
6. Remove from the oven and cool. Cut into slices and freeze portions for easy future use.
Sesame-Dijon Crackers
Ingredients:
2 1/2 cups almond flour
1 1/4 cups grated parmesan cheese
1/4 cup sesame seeds
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp baking soda
1/4 tsp cayenne pepper
2 eggs
3/4 cup dry-curd cottage cheese or farmer cheese
2 tbsp dijon mustard
kosher salt for sprinkling
Directions:
To make the dough
1. Combine the almond flour, parmesan cheese, sesame seeds, salt, black pepper, baking soda, and cayenne pepper in a large mixing bowl.
2. Blend the eggs, farmer cheese, and mustard in a food processor or blender until the mixture is very smooth.
3. Add the wet ingredients to the dry and combine well by hand.
4. Divide the dough in half and shape each half into a log. Wrap each log in plastic wrap or freezer paper and roll until the log is long and narrow enough to slide into a paper towel tube. (I did not actually use a paper towel tube; the cookbook recommends doing so.)
5. Put the logs into the freezer until the dough is frozen.
To make the crackers
1. Preheat oven to 325oF.
2. Remove dough from the freezer and allow it to sit at room temperature until soft enough to slice but not completely thawed, about 10 minutes.
3. Slice very thinly (about 1/8 inch) with a sharp thin knife (a boning or filleting knife works well), and place on a generously greased cookie sheet. You can place them close together, as they will not spread when baked. Sprinkle lightly with kosher salt.
4. Bake for 8 minutes.
5. Remove pan from oven and turn crackers over with a spatula. Sprinkle again with kosher salt and bake for another 6 minutes.
6. Remove from oven and allow the crackers to cool on the sheet. Reduce the oven temperature to 170oF.
7. Once the crackers are cool, return them to the oven for 30 to 60 minutes or until they are entirely crisp. Turn off the heat and let the crackers cool in the oven. The reheating ensures crackers will be crisp and stay crisp when stored in an airtight container or bag.
Enjoy!
Edited to add: I tried the Basic Biscuits today also, using margarine instead of butter, and they are delish.
I promised a couple of people these recipes, so here they are. Both come from the Grain-Free Gourmet cookbook. (Find out more about it here!) I got this cookbook as a gift from a friend when I started the South Beach Diet, as a lot of the grain-free stuff in here is also low in carbohydrates.
Basic Bread
Ingredients:
2 1/2 cups almond flour
1/2 cup grated parmesan cheese
1 tsp baking soda
1/2 tsp salt
2 tbsp unsalted butter, melted
1 cup yogurt
2 eggs
Directions:
1. Preheat the oven to 350oF. Line a 9x5-inch loaf pan with parchment paper.
2. Combine the almond flour, parmesan cheese, baking soda, and salt in a bowl.
3. In another bowl, stir together the melted butter, yogurt, and eggs.
4. Add the dry ingredients to the wet and mix well.
5. Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes. (I'm finding a slightly longer baking time works a little better.)
6. Remove from the oven and cool. Cut into slices and freeze portions for easy future use.
Sesame-Dijon Crackers
Ingredients:
2 1/2 cups almond flour
1 1/4 cups grated parmesan cheese
1/4 cup sesame seeds
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp baking soda
1/4 tsp cayenne pepper
2 eggs
3/4 cup dry-curd cottage cheese or farmer cheese
2 tbsp dijon mustard
kosher salt for sprinkling
Directions:
To make the dough
1. Combine the almond flour, parmesan cheese, sesame seeds, salt, black pepper, baking soda, and cayenne pepper in a large mixing bowl.
2. Blend the eggs, farmer cheese, and mustard in a food processor or blender until the mixture is very smooth.
3. Add the wet ingredients to the dry and combine well by hand.
4. Divide the dough in half and shape each half into a log. Wrap each log in plastic wrap or freezer paper and roll until the log is long and narrow enough to slide into a paper towel tube. (I did not actually use a paper towel tube; the cookbook recommends doing so.)
5. Put the logs into the freezer until the dough is frozen.
To make the crackers
1. Preheat oven to 325oF.
2. Remove dough from the freezer and allow it to sit at room temperature until soft enough to slice but not completely thawed, about 10 minutes.
3. Slice very thinly (about 1/8 inch) with a sharp thin knife (a boning or filleting knife works well), and place on a generously greased cookie sheet. You can place them close together, as they will not spread when baked. Sprinkle lightly with kosher salt.
4. Bake for 8 minutes.
5. Remove pan from oven and turn crackers over with a spatula. Sprinkle again with kosher salt and bake for another 6 minutes.
6. Remove from oven and allow the crackers to cool on the sheet. Reduce the oven temperature to 170oF.
7. Once the crackers are cool, return them to the oven for 30 to 60 minutes or until they are entirely crisp. Turn off the heat and let the crackers cool in the oven. The reheating ensures crackers will be crisp and stay crisp when stored in an airtight container or bag.
Enjoy!
Edited to add: I tried the Basic Biscuits today also, using margarine instead of butter, and they are delish.