Batter: ½ c. butter or coconut oil, melted (reserve 1 T. for filling) 1 c. cassava flour ¾ c. milk of choice 3 T. maple sugar 2 t. baking powder 2 eggs
Filling: 1 lb. ricotta 1 egg 1 T. maple sugar 1 T. melted butter or coconut oil from above
Preheat oven to 350 degrees. Melt butter and put 1 T. in a medium bowl for the filling. Combine the rest of the butter with the batter ingredients in one bowl. Add the filling ingredients to the butter in the other bowl, and stir to combine. Put half of the batter in a greased 8×10-inch casserole dish. Gently dollop the filling over the layer of batter. Gently spread the remaining batter over the filling with an offset spatula. Bake for 45 minutes. Serve warm with allowed jam for brunch, or portion and freeze for later.
8 eggs 1 clove garlic 1 t. sea salt 4 c. kale, chopped 1 medium zucchini, grated 1/2 c. ricotta 4 c. grated mozzarella
Preheat oven to 350 degrees F. Butter a baking pan. Place the eggs, salt, garlic, and kale in a blender and blend briefly until combined. In a medium bowl, add the grated zucchini, cheeses, and egg mixture and stir to combine. Pour into the prepared pan and bake for about 50 minutes, until the center is set. Serve immediately or freeze in portions.
3/4 c. Otto’s cassava flour (other brands are too starchy) 1/3 c. maple sugar 1/4 c. collagen peptides 3 T. coconut flour 1/2 t. baking soda 1/2 t. sea salt 1/2 t. lemon oil (optional), or lemon zest if tolerated 3 T. water 1 egg or 1 T. pastured beef gelatin 1/3 c. avocado oil 1/3 c. non-dairy milk of choice 2 t. apple cider vinegar 1/2 c. fresh or frozen cranberries
Preheat oven to 350 degrees F. Line a muffin pan with liners (this makes six muffins). Stir together dry ingredients in a medium bowl. Whisk together wet ingredients in a small bowl. Stir wet ingredients into dry ingredients, gently adding in the cranberries.
Fill the prepared muffin liners. Bake for 22 minutes until they spring back when carefully touched.
This recipe is adapted from Claudia Cuici’s recipe
1 c. tigernut flour 3 T. arrowroot flour 1/2 t. baking soda 1/4 c. maple sugar 1 T. finely chopped fresh rosemary 1/2 t. sea salt 1 egg 1/2 c. olive oil 1 t. lemon oil 1/4 c. dark chocolate mini chips
Preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Gently whisk together flours, soda, sugar, rosemary, and salt in a medium bowl. Whisk together egg and oils with a fork in another bowl. Add the wet and the chips to the bowl of dry ingredients, and stir with a spatula until it comes together into a sticky dough.
Use a cookie scoop to scoop dollops of dough onto the pan, about two inches apart.
Bake for 11 minutes. Store in an airtight container in the refrigerator or freeze.
1/16 t. Himalayan pink salt, fine 1/16 t. baking soda 1/16 t. stevia powder 1 dropper Concentrace Trace Mineral Drops 1/2 t. organic fruit powder, such as blueberry, cranberry, elderberry, or pomegranate
Add all ingredients to 16-20 oz. filtered water. Stir well and enjoy!
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.