Indulge Dessert Cookbook from ditchthewheat.com

Hey guys, I've just recently got my hands on Carol Lovetts amazing Indulge cookbook from Ditch The Wheat https://www.facebook.com/Carol.DitchTheWheat?directed_target_id=0

It's such a fantastic cookbook and a worthwhile purchase for anyone who has gone grain free/paleo/primal and wanting to create some yummy treat indulgences.

She shares her secrets with how to create delicious light and fluffy cake textures with coconut flours, almond flours and plenty of other great paleo ingredients. Many of these things I did not even know about and I've been primal for almost 5 years!

At the moment her book Indulge is on sale for 20% off, I'm not affiliated with this book at all, I just thought you would appreciate what I think of her grain free dessert cookbook and it gets a bit thumbs up from me!!! ‪‬

You can check it out here--> www.ditchthewheat.com/indulge

BTW The brownie recipe is to die for!!!

Homemade Mayonnaise

Mayonnaise

• 2 small egg yolks (or 1 large)
• Fresh juice of one small lemon or a capful of wine vinegar
• 1 tsp Dijon Mustard
• Extra light Olive Oil

Combine egg yolk, lemon juice, dijon mustard, salt & pepper in a medium bowl.

Use egg beaters as its easier, beat for about 30 seconds first and then start to add the oil very very slowly while beating constantly, the first part is vital or it won’t emulsify properly.

It will start to thicken and the more oil you add the thicker it will become, you need about ¾ cup of oil, once you’ve done the first part then you can pour the oil in a steady stream.

Once thickened add 1 Tbsp Boiling hot water, cover and keep chilled, will keep for 1 week as it cooks the egg.

Add wasabi paste to the mayo to make wasabi mayonnaise, adjust amount to your preference, I generally use 1 tsp to about 5 Tbsps Mayo.

Add 1-2 finely diced or grated garlic cloves to make Aioli.

*I use the immersion blender now and it's much faster! I will update this post to show how to do it or you can google youtube Immersion blender mayo, same ingredients :)

Almond & Coconut Chicken!!! "Extra Crispy Chicken"

Ingredients

• 2 chicken breasts (boneless & skinless)
• 3/4 cup ground almonds
• 3/4 cup unsweetened shredded coconut
• 1/2 tsp salt
• 1/2 tsp celery salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 eggs beaten

Directions

Slice your chicken breasts in half so you have two flat 1 inch thick pieces out of 1 chicken breast. (4 all up if cooking 2 chicken breasts)

Combine almonds and seasoning in a bowl. Whizz up your coconut to make it fine or leave chunky - the choice is yours!

You'll need 1 bowl for the eggs and 2 large places: one for the almond mixture and 1 for the coconut.

Dip all the chicken  in the eggs and coat thoroughly, then coat with the almond mixture, then coat again in the eggs, final step is to coat with the  coconut, the two coatings make for some 'fried chicken' tasting chicken and extra tender!

Line a baking dish with baking paper and place your chicken.

Bake at 180 Celsius for 30 minutes, flip chicken halfway through. 

Serve hot!

This salad goes awesome with this chicken:  

Julienne about 1/2 a cucumber, slice your green onions (spring onions), chop fresh basil and coriander (cilantro), toss them all with mesclun or spinach greens or both! Add the juice and zest of 1 lemon, 1-2 tablespoons of olive oil, salt and freshly ground pepper!

Almond Crackers

1 ¾ cups blanched ground almonds

1-2 tablespoons Masterfoods Italian or Tuscan Seasoning

1/2 tsp Salt

1 tablespoon olive oil 

1 egg 

In a large bowl, combine ground almonds, salt and seasoning

In a medium bowl, whisk together olive oil and egg 

Stir wet ingredients into almond flour mixture until thoroughly combined 

Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness 

Remove top piece of parchment paper 

Transfer the bottom piece with rolled out dough onto baking sheet 

Cut dough into 2-inch squares with a knife or pizza cutter 

Bake at 170C for 12-15 minutes, until lightly golden 

Let crackers cool on baking sheet for 30 minutes, then serve 

Yields 24 crackers 

Original recipe here:

http://www.elanaspantry.com/rosemary-crackers/

Coffee Cake Muffins - Grain Free

I adore coffee cake and the flavour of these are really great!

Ingredients:

• 1/4 cup almond flour
• 1/2 cup coconut flour sifted
• 1/4 tsp of baking soda
• 1 tsp ground ginger 
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/2 cup coconut oil, melted
• 1 cup strong coffee brewed
• 6  eggs
• 1/2 cup coconut sugar, maple syrup or honey

Directions:

Preheat your oven to 170C

In one bowl melt the coconut oil, then brew your coffee and add the coconut sugar to that so it dissolves.

Once all has cooled add your eggs and beat mixture. 

 In another bowl combine all the dry ingredients well and then combine wet and dry and whisk together well, mixture should be runny.

Pour into a glass Pyrex jug so you can easily pour into muffin cups, once filled all 12 then bake for 25-30 minutes. 

These taste pretty great and are best once they are cold, the texture improves after a while!