1 box (8 oz.) Tinkyada jumbo shell rice pasta 1 egg 4 oz. ricotta 6 oz. grated mozzerella, divided 1 clove garlic 4 c. chopped kale 3 T. olive oil, divided
Preheat oven to 375 degrees F. Cook pasta shells in boiling water according to package directions for baking (2 minutes less than regular cooking time). While the pasta cooks, put 1 T. olive oil, the garlic, and kale in a medium saute pan. Saute for about 10 minutes then take off the heat.
Place the ricotta, half of the grated mozzarella, 1 T. olive oil, and the egg in a medium bowl. Stir to thoroughly combine. Put 1 T. olive oil in a 9×9 inch glass baking pan.
Drain the shells and rinse them under cool water. Spoon the filling into a piping bag or a ziploc bag with the corner snipped off. Pipe filling into each shell and place it into the prepared pan. You will likely run out of filling and have extra shells. Sprinkle remaining grated cheese over the top and cover the pan with foil.
Bake for about 30 minutes. Uncover and broil for two minutes. Serve immediately or portion and freeze for less histamine.
2 eggs 1/2 c. maple sugar 1/4 c. dried cranberries 1 1/3 c. Otto’s cassava flour 3/4 t. baking soda 1/4 t. sea salt
Preheat oven to 300 degrees F. Line a cookie tray with baking paper or a Silpat.
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dough comes together.
Shape dough into a log 10 x 3 x 1.5 inches on the baking pan. Bake for 40 minutes. Remove from oven to cool for a few minutes. Slice the log into 3/4-inch slices on the diagonal using a sharp knife on a cutting board.
Return the slices to the baking pan and bake an additional 30 minutes. Cool.
Cookies can be dipped into melted chocolate or white chocolate, if desired.
1/2 c. butter, softened 1/3 c. maple syrup 1 t. vanilla extract 1 1/2 c. Otto’s cassava flour 1/4 t. sea salt
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix until a firm dough forms. Flatten dough into a disc and wrap it in plastic wrap. Chill for about 30 minutes.
Preheat oven to 350 degrees F. Line two baking sheets with Silpats of baking paper.
Roll the dough out between two pieces of parchment or waxed paper to 1/4-inch thickness. Cut into rectangles or use cookie cutters to make shapes. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 12-14 minutes until the edges are golden. Cool for one minute before removing to waxed paper to cool. Dip into melted white chocolate or chocolate chips, if desired. Be careful because they are fragile.
1 cup sliced Tigernuts 1 cup chopped Tigernuts 1/4 cup Avocado Oil 1/4 cup Maple Syrup 1 tsp Vanilla Bean Powder (optional) 1/4 c. dried black currants, soaked in warm water and rinsed
Preheat the oven to 275 F and line a baking sheet with parchment paper. Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet. Bake for 35-40 minutes, stirring every 15 minutes or so. Store in an airtight container in the refrigerator or freeze in portions.
1/2 c. olive oil 1/2 c. maple syrup 1 c. applesauce 1/4 c. mini chocolate chips, if tolerated 1 t. vanilla 1/3 c. milk of choice 2 eggs 1 c. Otto’s cassava flour 1/2 c. white rice flour 1/2 c. brown rice flour 1/2 c. tapioca flour 1 t. baking powder 1/2 t. sea salt
Preheat oven to 350 degrees F. Combine all ingredients in the bowl of a stand mixer. Mix on low for about 30 seconds until combined. Scrape batter into a gallon zipper bag and close the top of the bag.
Grease the cavities of a silicone donut pan with spray oil. If your pan is the floppy kind, place it on a rimmed baking pan for stability. Snip a small corner off the bag and pipe the batter into the cavities of the donut pan. Bake for 30 minutes. Let cool in the pan for five minutes. Place an inverted wire rack on top of the donut pan and carefully turn it over so the donuts pop out onto the rack. Let cool for 30 minutes. Store at room temperature for up to two days. Or for low-histamine donuts, wrap each donut individually in waxed paper and store them in a plastic storage box in the freezer.