Archive for January, 2013

Blueberry Streusel Muffins – GF

Blueberry Streusel Muffins – GF

These really remind me of the blueberry streusel cake I used to make based on Ina Garten’s recipe. My sprouted flour version (not GF) is here:

I’m going to try these as a cake next, baking 40-50 minutes, although I like the muffins cause I only eat one at a time. J  These are based on muffins by Maria Emmerich, from one of my favorite cookbooks, Low Carbing Among Friends, Volume 2 – link below.

Muffin Ingredients:

2 cups organic almond flour. (blanched if you want a lighter muffin)

1 tsp. aluminum-free baking powder

¼ tsp Celtic sea salt

3 organic, pastured eggs

½ cup organic pastured butter, melted – you can also use coconut oil

½ cup organic sugar, swerve or stevia equalivent (usually ½ tsp)

2 tlbs. organic fresh lemon juice

2 tlbs. organic unsweetened almond milk

1 tsp. organic vanilla extract

½ tsp. stevia or ½ cup equivalent of organic sugar, swerve or sweetener of your choice

½ cup frozen or fresh blueberries


Struesel Topping Ingredients:

½ cup organic almond flour

2 tlbs. coconut flour

2 tlbs sucanat or stevia equal

1 tsp. cinnamon

2 tlbs. pastured butter, melted

2 tlbs. unsweetened almond milk

¼ tsp stevia or ¼ cup equivalent

Preheat over to 325° F. Grease or line your muffin tins.

In a large bowl, mix almond flour, baking powder and salt. In another bowl mix eggs, butter, sweetener, lemon juice, almond milk, vanilla and stevia. Add the wet ingredients to the dry and stir until just combined. Fold in the berries gently. And split batter among the 12 muffin tins.

For the topping: In a small bowl, mix first four ingredients together. Then add the melted butter, almond milk and stevia. Stir, to form a crumb like topping. Sprinkle over muffins.

Bake 30 minutes or until light brown. Enjoy!

Click the image to take you to the Amazon page for the book. I have all the volumes of these books and love them!

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Whole Roasted Bacon Wrapped Chicken



Whole Roasted Chicken with Bacon

I saw this made on a cooking show and it looked delicious. I found a number of recipes online and blended them together to make this one.  It looks beautiful when it comes out, would be lovely served to company and makes great leftovers as well.

Serves 4-6

  • 1 whole organic pastured chicken
  • Celtic Salt
  • Freshly ground black pepper
  • 4 sprigs fresh thyme (I didn’t have any so used Tarragon, it was delicious)
  • 2 organic lemons, cut into 8 wedges each
  • 8 strips organic bacon
  • 1 tablespoon Dijon mustard

1. Preheat oven to 400 degrees F

2. Season the outside of the chicken with salt and pepper. Fill the cavity with the tarragon and lemon slices. Arrange the strips of bacon, slightly overlapping, over the chicken.

3. Transfer the chicken to a pan with a fitted roasting rack and place in the center of the oven. Cook for 90 minutes. Remove the chicken from the oven and allow it to rest for 10 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a share knife when carving so the bacon stays on top of the white meat.  (Or, pull off the pieces and serve it along side the chicken).

4. Make a sauce by pouring the juices from inside the cavity (along with the lemon wedges) into the roasting pan. Put the pan on the burner and whisk in the mustard. Stir to enable it to come together. Strain, pressing down on the lemon wedges to get the juice into the sauce, and serve with the chicken.  We also made it a second time, with chopped cabbage and veggies under the chicken and they had a great bacon flavor, but I did prefer the first version so you can make the mustard sauce.  Enjoy!

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