Baked Hot Chocolate

On March 24, 2016September 18, 2017 By Nadia NataliIn UncategorizedLeave a comment

Serves 6-8

Serves 8

Preheat Oven to 350º.

1. Melt in double boiler whisk and set aside. Do not over cook.

12 oz Chocolate, dark, chopped

8 Tbs Butter cut into cubes

2. In a medium bowl, whisk until light and fluffy.

6 Eggs

1+1/2 Tbs Sugar or more to taste

1 tsp Vanilla

2 Tbs Cointreau or Anise

1 pinch Cayenne

1 pinch Salt

3. Fold into chocolate mixture.

4. Spoon into buttered bake cups.

5. Place cups in bake dish water with water, half way up to baking cups

Bake at 350º for i5 minutes, until tops lose their glossy finish with a delicate crust on top to your touch.

Optional Serve with whipped cream lightly sweetened with Cointreau or Anises

Gluten Free Pancakes

On February 15, 2016September 18, 2017 By Nadia NataliIn UncategorizedLeave a comment

These were inspirited by Dale Figtree. Thank you!

Serves 4

1. In a blender mix until smooth:

8 Eggs

4 Bananas, ripe

2 cups Walnuts

2 Tbs Coconut Oil

1 tsp Vanilla

½ tsp Nutmeg

½ tsp Cinnamon

1 dash Salt

2. On medium heat butter a large skillet using ⅛ measure cup to pour batter

to keep the pancakes small.

3. Cook until golden brown and turn over and let pancakes puff up a bit.

Potato Pancakes with a Twist

On January 26, 2016 By Nadia NataliIn UncategorizedLeave a comment

Serves 6

1. In a large bow, mix together:

2 Leeks, sliced thin and chopped

1 Fennel Bulb, sliced thin and chopped

8 medium Potatoes, grated

4 cloves Garlic, minced

8 Eggs, beaten first

1 cup Almond Flour

Salt and Pepper to taste

2. In a large pan warm:

2 Tbs Coconut oil

3. With hands make medium size balls and flatten down into the pan.

Cook until browned on both sides.

Serve with Crème Fraiche or Yogurt

Holiday Nut Loaf

On December 4, 2015September 18, 2017 By Nadia NataliIn UncategorizedLeave a comment

This yummy nut loaf is gluten free

Makes 3 loaves for 12

1. Sauté in large pot in the order given

2 Tbs Olive oil

2 Onions

2 large Carrots, chopped

3 stalks Celery, chopped

1 Leek, sliced thin

1 ½ lbs Mushrooms, Shitake and Button

4 Tbs Ginger, peeled and chopped

I head Garlic, peeled and chopped

2. Turn heat off and add:

1½ cup Rice, cooked

1 ½ cups Almond, chopped

1 cup Walnuts, chopped

½ cup Pine Nuts

4 Eggs

½ cup Parmesan cheese

1 Lemon zest

1 cup Cheddar cheese, grated

1 Tb each Parsley, Sage, Rosemary, Thyme

Salt and Pepper to taste

3. Place in two buttered loaf pans.

Bake at 350º for 45 to 60 minutes. Test with toothpick or knife

New Cookie Jar Top

On October 13, 2015September 18, 2017 By Nadia NataliIn UncategorizedLeave a comment

When the glass top from the cookie jar fell and broke, Enrico, my husband offered to make a new one. I have to say I am delighted.
Inside are my Gluten Free Chocolate Chip Cookies which I have blogged before. I make
them all the time.

Preheat oven to 350º

1. Mix together: ½ cup Butter, melted

¼ cup Coconut Oil

½ cup Sugar or Xylitol (or ¼ cup each)

2 Eggs

1 tsp Vanilla Extract

1 whole Lemon Zest

2. Add and mix: 2 cups Almond Flour

2 cups lmond Meal

⅔ cup Cacao Nibs

½ tsp Baking Powder

1 pinch Salt

⅔ cup Dark Chocolate Chips (72%)

3. Make into small balls and press down gently on cookie sheet lined with Parchment paper.

Bake at 350º for 18-20 minutes until just browned.

Vegan Cheese Ball

On October 12, 2015September 18, 2017 By Nadia NataliIn UncategorizedLeave a comment

I’m so excited to have made vegan cheese. It is surprisingly delicious. I adapted this recipe from the internet. It can have many variations to give it different qualities.

Vegan Cheddar Cheese Ball

1. Soak for 2 hours, drain and rinse.

1½ cups Cashews, raw

2 Tbs Sun Dried Tomatoes, cut into tiny pieces

2. In food processor blend cashews and tomatoes and add the rest:

This will take up to 10 minutes scrapping down the sides incrementally.

¼ cup Nutritional Yeast

½ cup Coconut Oil

1½ Tbs Miso Paste

1 Tbs Rice Vinegar

1 tsp Turmeric Powder

½ tsp Smoked Paprika

1 pinch Cayenne

1 tsp Salt

3. Place in bowl and refrigerate for 4 hours.

4. When firm remove with spatula and roll into ball.

5. Optional: Roll over nut pieces or parsley or thyme.

Ratatouille Omlette

On August 26, 2015September 18, 2017 By Nadia NataliIn UncategorizedLeave a comment

Serves 4

1. I n a large pan on medium-low heat sauté until softened, about 10 minutes.

2 Tbs Butter or Olive Oil

2 medium Japanese Eggplants, sliced thin with skin.

2. Add to skillet, cover and cook another 5-7 minutes.

2 large Heirloom Tomatoes, cut into chunks

3 cloves Garlic, minced

1 bunch Cilantro, with tops cut into small pieces

2 cups Spinach, fresh

3. Add and cover again, until eggs have firmed up on top and cheese melted.

6 Eggs

1½ cup Swiss Cheese, grated and sprinkled around.

Salt and Pepper to taste.