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Old 11-19-2014, 07:07 PM   #211
rosethorns
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I use a Salton yogurt maker.There is a pic on post #1 of this thread.Your yogurt maker will feel barely warm. I always put my hand on the bottom to see if its heating up.

I heat it up while my milk is cooling down. 15 to 20 mins before I put the jars in.
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Old 11-21-2014, 03:17 PM   #212
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Esther's Coconut Milk Yogurt Recipe

I just made Esther's yogurt and it turned out perfect. Here is what I did:

2 cans high fat coconut milk (I used Thai brand)
2 envelopes of Know gelatin (It came out very thick. Use only 1 if you like your yogurt thinner)
4 Probiotics , Dairy Free (each capsule is 5,000 billion)


(turn on yogurt maker to warm up)
1. Sterilize small canning jars, lids and spoons in a small sauce pan.
2. Pour milk into a tall sauce pan. Bring milk to a scald on medium heat (180 degrees) but not a boil. Watch closely. No microwave.
3. Add 1-2 packets of gelatin to the milk while it is hot.
4. Pour milk into a cold bowl and COOL to 95-100 degrees. This takes a bit of time in the winter. May go quicker in the summer.
5. Add the powder emptied from 4 probiotics to 1/2 c. cooled coconut milk.
6. Mix probiotic/milk mixture back into the bowl of milk once it's cooled down to 95-100 degrees.
7. Pour milk into sterilized jars and put on lids and jar rings.
8. Put jars into yogurt maker for 10 hours.
9.Refrigerate immediately and leave overnight. It should be thick and tangy
in the morning.

Thanks so much, Esther! I made ranch dip this afternoon and it was wonderful!
9. Shake the jars and immediately put them in the fridge overnight. They will gel once they get cold.
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Old 11-21-2014, 06:56 PM   #213
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Yep that's how we do it. I love it.Dips Dips enough said.........
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Old 11-21-2014, 07:45 PM   #214
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Esther's Christmas Dessert

Esther,
I feel so bad that I'm always asking you for help. Do you think the day will ever come when I can fly 'solo' and not bug you? You are such a patient and kind teacher. Thank you, thank you.

Christmas is coming and I wondered what you will make for your desserts for Christmas?
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Old 11-23-2014, 12:09 PM   #215
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Quote:
Originally Posted by Grammy G View Post
Esther,
I feel so bad that I'm always asking you for help. Do you think the day will ever come when I can fly 'solo' and not bug you? You are such a patient and kind teacher. Thank you, thank you.

Christmas is coming and I wondered what you will make for your desserts for Christmas?
Even though we are close in age I feel like a mother hen I'm so proud .I'm so happy it came out great!! LOL I have a lot of years in Low carb world . Thanks

I will help everybody I can. Low carb baking is hard when we all first start out.

How did your dip come out?
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Old 11-23-2014, 12:53 PM   #216
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You're a terrific teacher.

Okay, here is the thing about the coconut yogurt. The texture is perfect but I think I blew it when I added those first 2 capsules of the probiotics when the mixture was hot and THEN added 4 more when it cooled down because it tastes very yeasty. Honestly, I can't handle the taste in the dip. It's not your fault. I'm sure it's because I added too many capsules. I'm going to try and add fruit and see if I can handle that way but I may need to throw out the whole batch if I can't find a way to disguise the yeasty flavor. It almost tastes like it's going bad.

I will try to make some again and add less capsules.

This has no reflection on your teaching abilities... only my inability to follow directions!
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Old 11-23-2014, 01:54 PM   #217
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Quote:
Originally Posted by Grammy G View Post
You're a terrific teacher.

Okay, here is the thing about the coconut yogurt. The texture is perfect but I think I blew it when I added those first 2 capsules of the probiotics when the mixture was hot and THEN added 4 more when it cooled down because it tastes very yeasty. Honestly, I can't handle the taste in the dip. It's not your fault. I'm sure it's because I added too many capsules. I'm going to try and add fruit and see if I can handle that way but I may need to throw out the whole batch if I can't find a way to disguise the yeasty flavor. It almost tastes like it's going bad.

I will try to make some again and add less capsules.

This has no reflection on your teaching abilities... only my inability to follow directions!
So sorry Grammy! I did not get it the first time. Hang in there.
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Old 12-15-2014, 10:53 AM   #218
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Is anybody making Christamas cookies? I will put up pics.
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Old 12-15-2014, 11:14 AM   #219
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We love pics. I want to make some Christmas Cookies as I have never tried to make them. Any recipes would be great too.
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Old 12-20-2014, 08:17 PM   #220
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7 Layer Magic Bars

These Magic 7 Layer Bars turned out wonderful. I got the recipe from 'Against All Grains'. I changed a few things and put those in parenthesis.

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

Caramel Sauce

1/2 cup honey (SF Honey)
1-1/2 tablespoon palm shortening or ghee (dairy free margarine)
1/2 cup coconut milk
1/2 teaspoon sea salt

Crust

1∕3 cup plus 1 tablespoon coconut flour
1⁄4 cup almond flour
1⁄4 cup unsweetened applesauce (1/4 c. Erythritol)
2 tablespoons coconut oil, softened (Dairy free margarine)
1 tablespoon honey (SF Syrup)
1⁄2 teaspoon pure vanilla extract
1⁄2 teaspoon apple cider vinegar (omitted)
1⁄4 teaspoon baking soda
1⁄4 teaspoon cinnamon
Pinch sea salt

Ganache

3 ounces unsweetened chocolate
1 tablespoon coconut milk
3 tablespoons honey (SF syrupt)
(It didn't thicken up because I omitted the honey so I sprinkled 1/2 t.
gluc. at the end to thicken it).

Coconut Cream

3 tablespoons coconut butter
6 tablespoons coconut milk
2 tablespoons honey (SF pancake syrup)

*I didn't use her recipe for Coconut Cream. Instead, I made Esther's Low Carb SF Condensed Milk recipe.

1/4 c. Erythritol
1 can coconut cream (refrigerate and only use the top cream)
1 tbsp. SF syrup to taste
1/2 tsp. vanilla

Simmer on low for 30 minutes until the mixture sticks to the back of a spoon. Then add 1-2 tbsp. dairy free butter/or ghee and sprinkle 1/2 t. gluc to thicken.

Toppings

1⁄2 cup chopped walnuts (omitted)
1⁄4 cup shredded, unsweetened coconut
1⁄4 cup dairy-free chocolate chips


Instructions:

Make the caramel sauce. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature.
Make the crust. Preheat the oven to 350°F. Place the crust ingredients in a bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool on a wire rack for 15 minutes.
Make the ganache. Melt the chocolate slowly over a double broiler or in a bowl set over a pot of simmering water. stir in the milk and honey. spread the chocolate mixture over the crust.
Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.
Sprinkle chopped walnuts over the chocolate layer.
Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
Sprinkle shredded coconut over the cream layer.
Finish with a layer of chocolate chips.
Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.
Attached Images
File Type: jpg Christmas 2014 007.jpg (41.8 KB, 6 views)
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Old 12-20-2014, 08:38 PM   #221
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Mounds Balls

These were fantastic!

Better-Than-Mounds Chocolate Coconut Candies by All Day I Dream of Food.

Coconut Candies:
1/2 cup coconut butter
1/2 cup coconut oil
1/2 cup unsweetened shredded coconut
3 tbsp powdered Swerve

Chocolate Topping:
1 & 1/2 ounces Cocoa Butter
1 ounce unsweetened chocolate
1/4 cup powdered Swerve Sweetener
1/4 cup cocoa powder
1/4 tsp vanilla extract
OR you can use 3 ounces Sugar-Free Dark Chocolate such as Lily's, melted, for the topping

Instructions

For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones for true non-stick).
Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined.
Divide mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
For the chocolate coating, combine cocoa butter and unsweetened chocolate together in bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until melted.
Stir in sifted powdered sweetener, then stir in cocoa powder, until smooth.
Remove from heat and stir in vanilla extract.
Spoon chocolate topping over chilled coconut candies and let set, about 15 minutes.
OR if using pre-packaged chocolate, simply melt and spoon over the cold coconut filling.
Candies can be stored on your counter top for up to a week.

*I also dipped the balls in chocolate instead of layering them.

Notes

Serves 10. Each serving has 5 g of carbs and 4 g of fiber. Total NET CARBS = 1 g.

240 Calories; 25g Fat (89.1% calories from fat); 2g Protein; 5g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.
Attached Images
File Type: jpg Christmas 2014 002.jpg (33.0 KB, 4 views)

Last edited by Grammy G; 12-20-2014 at 08:40 PM.. Reason: Added picture
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Old 12-20-2014, 08:50 PM   #222
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Russian Tea Cakes

Russian Tea Cakes

Walnut Cardamom Snowballs by ALL DAY I DREAM OF FOOD

Yield: About 36 cookies

Serving Size: 2 cookies

Ingredients

2 cups almond flour
1 cup finely chopped walnuts (omitted)
2 tbsp coconut flour
1 tsp baking powder
3/4 tsp coarsely ground cardamom ( replaced with equal amounts of nutmeg and cinnamon)
1/4 tsp salt
1/2 cup butter, softened (dairy free margarine)
1/2 cup Swerve Sweetener or other granulated erythritol
1 large egg
1 tsp vanilla extract
1/4 tsp stevia extract
*I added 1 tsp. grated orange peel
3/4 cup powdered Swerve Sweetener or other powdered erythritol

Instructions

For the cookies, preheat oven to 325F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, chopped walnuts, coconut flour, cardamom, baking powder and salt.
In a large bowl, beat butter with sweetener until light and fluffy, about 2 minutes. Beat in egg, vanilla and stevia extracts.
Beat in almond flour mixture until dough comes together.
Form dough into 3/4 inch balls and place on baking sheets about 1 inch apart.
Bake 18 minutes, or until just lightly golden brown.
In a medium bowl, place powdered sweetener. While cookies are still warm, place in sweetener and roll around to coat.
Sprinkle remaining powdered sweetener over cookies as they cool.

Notes

Serves 18. Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.

170 Calories; 16g Fat (78.7% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 117mg Sodium.
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Old 12-21-2014, 02:57 AM   #223
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Just found this video on how to make flax meringue.

https://www.youtube.com/watch?v=fZsCq3U3MT0
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Old 12-21-2014, 07:18 AM   #224
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Awesome Grammy I made All day I dream about food 's Mexican weeding cake cookies too. Half I covered with Carolyns low carb caramel and half with powdered Swerve.

I'm making Carolyns Magic cookies bars today and using l/c coconut condensed milk too.

Grammy do we get pictures??????
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Old 12-21-2014, 07:39 AM   #225
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You guys and your real recipes.

Here's what I created yesterday..... I melted about 2/3 of a bag of Lily's SF dark chocolate chips with a can of Whole Foods brand coconut milk (I use that brand because it doesn't separate) and added a little extra Monin vanilla syrup and have been using the resulting concentrate to make mochas.

I could have used baking chocolate and more sweetener (it would have been cheaper than the Lily's) but didn't have any.
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Old 12-21-2014, 09:10 AM   #226
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Grammy I just saw your pics. Sorry!! They look awesome!!

Gina that sounds awesome too.!! I want my coconut milk to separate for some recipes.
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Old 12-21-2014, 01:28 PM   #227
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Quote:
Originally Posted by Grammy G View Post
These Magic 7 Layer Bars turned out wonderful. I got the recipe from 'Against All Grains'. I changed a few things and put those in parenthesis.

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

Caramel Sauce

1/2 cup honey (SF Honey)
1-1/2 tablespoon palm shortening or ghee (dairy free margarine)
1/2 cup coconut milk
1/2 teaspoon sea salt

Crust

1∕3 cup plus 1 tablespoon coconut flour
1⁄4 cup almond flour
1⁄4 cup unsweetened applesauce (1/4 c. Erythritol)
2 tablespoons coconut oil, softened (Dairy free margarine)
1 tablespoon honey (SF Syrup)
1⁄2 teaspoon pure vanilla extract
1⁄2 teaspoon apple cider vinegar (omitted)
1⁄4 teaspoon baking soda
1⁄4 teaspoon cinnamon
Pinch sea salt

Ganache

3 ounces unsweetened chocolate
1 tablespoon coconut milk
3 tablespoons honey (SF syrupt)
(It didn't thicken up because I omitted the honey so I sprinkled 1/2 t.
gluc. at the end to thicken it).

Coconut Cream

3 tablespoons coconut butter
6 tablespoons coconut milk
2 tablespoons honey (SF pancake syrup)

*I didn't use her recipe for Coconut Cream. Instead, I made Esther's Low Carb SF Condensed Milk recipe.

1/4 c. Erythritol
1 can coconut cream (refrigerate and only use the top cream)
1 tbsp. SF syrup to taste
1/2 tsp. vanilla

Simmer on low for 30 minutes until the mixture sticks to the back of a spoon. Then add 1-2 tbsp. dairy free butter/or ghee and sprinkle 1/2 t. gluc to thicken.

Toppings

1⁄2 cup chopped walnuts (omitted)
1⁄4 cup shredded, unsweetened coconut
1⁄4 cup dairy-free chocolate chips


Instructions:

Make the caramel sauce. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature.
Make the crust. Preheat the oven to 350°F. Place the crust ingredients in a bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool on a wire rack for 15 minutes.
Make the ganache. Melt the chocolate slowly over a double broiler or in a bowl set over a pot of simmering water. stir in the milk and honey. spread the chocolate mixture over the crust.
Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.
Sprinkle chopped walnuts over the chocolate layer.
Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
Sprinkle shredded coconut over the cream layer.
Finish with a layer of chocolate chips.
Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.
This awesome Grammy !! I like your changes, I think I might try this recipe.I usually omit the honey in recipes and work it out. You did great.
Thanks
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Old 01-14-2015, 04:27 PM   #228
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Lemon Coconut Cake (Grain, sugar and dairy free)

This cake is Grain, sugar and dairy free. I made some adjustments to the original recipe I found at CUT THE WHEAT website. I really liked this cake.


Grain, Sugar and Dairy Free Lemon Coconut Cake


Ingredients:

(Cake):

1/4 cup unrefined organic coconut oil (melted)
1/4 cup full fat coconut milk (the kind in the can. I used cream of coconut)
5 eggs
1 tsp. vanilla extract
1/4 tsp. lemon extract
1/2 tsp. lemon (zested)
3/4 cup coconut flour (I used 1/2 c. coconut flour and 1/4 c. sunflower
seed flour)
3/4 tsp. baking powder
1/2 tsp. sea salt
1/2 cup Swerve sweetener (or granulated erythritol)
10 drops liquid stevia extract (I used 1/4 tsp. Stevia (Kal brand)


(Frosting):

3 T organic non-hydrogenated palm shortening (I used a DF margarine but
I think the consistency would have been better with the shortening)
2 T full fat coconut milk (canned)
1/4 cup Swerve powdered (or powdered erythritol)
2 T water (I omitted with the margarine)
1 T vanilla extract
1/3 cup granulated xylitol (no substitutes) (I substituted Erythritol)
1/8 tsp. salt
1/4 cup shredded unsweetened coconut (+2 T for sprinkling)



Directions (cake):

1. Preheat the oven to 350 degrees.

2. In a large bowl, prepare the cake by first mixing together melted coconut oil, coconut milk, eggs, vanilla, lemon oil, lemon zest, salt, baking soda and stevia on low speed until smooth.

3. Mix in coconut flour and Swerve (or erythritol) on low speed for about one minute.

4. Transfer the cake mix into a greased 8 x 8 or 9 x 9 pan or a pie pan.

5. Bake on the middle rack for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning the cake out onto a plate.


Directions (frosting):

*I just mixed everything together. I didn't follow the directions below but next time I will. I added twice as much Erythritol to thicken mine. Should have followed the directions. :-)

1. Combine xylitol, water and vanilla extract and stir in a glass measuring cup. Microwave on high for 30-60 seconds or until xylitol is completely dissolved and a sweet, thick syrup is formed. Set into a small bowl of ice water to cool. Some crystals may form on the outside of the glass, but that's OK.

2. Using a whip attachment on a hand mixer (or stand mixer), cream together shortening and salt until smooth and creamy.

3. Very slowly pour in the xylitol syrup and continue to beat with whip attachment. The mixture will look lumpy and curdled at first but will come together in a couple of minutes. Continue to beat until light and fluffy.

4. Add in Swerve (or powdered erythritol) and stir lightly with a spoon until completely dissolved. Do not use the mixer until you've stirred in the Swerve or else you'll end up with a big cloud of sweetener in your lungs.

5. Mix with whip attachment for at least a minute until smooth and creamy. Taste test at this point to make sure there is enough salt in the recipe. Salt is critical. If it's bland, add another pinch of salt and beat again.

6. Frost the cooled cake and then sprinkle with more coconut on the tops and sides. Serve.



Nutrition (1/8 OF CAKE): 240 calories, 9 g carbs, 5 g fiber (4 g net carbs), 21 g fat, 6 g protein
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Old 01-14-2015, 04:57 PM   #229
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Quote:
Originally Posted by Grammy G View Post
This cake is Grain, sugar and dairy free. I made some adjustments to the original recipe I found at CUT THE WHEAT website. I really liked this cake.


Grain, Sugar and Dairy Free Lemon Coconut Cake


Ingredients:

(Cake):

1/4 cup unrefined organic coconut oil (melted)
1/4 cup full fat coconut milk (the kind in the can. I used cream of coconut)
5 eggs
1 tsp. vanilla extract
1/4 tsp. lemon extract
1/2 tsp. lemon (zested)
3/4 cup coconut flour (I used 1/2 c. coconut flour and 1/4 c. sunflower
seed flour)
3/4 tsp. baking powder
1/2 tsp. sea salt
1/2 cup Swerve sweetener (or granulated erythritol)
10 drops liquid stevia extract (I used 1/4 tsp. Stevia (Kal brand)


(Frosting):

3 T organic non-hydrogenated palm shortening (I used a DF margarine but
I think the consistency would have been better with the shortening)
2 T full fat coconut milk (canned)
1/4 cup Swerve powdered (or powdered erythritol)
2 T water (I omitted with the margarine)
1 T vanilla extract
1/3 cup granulated xylitol (no substitutes) (I substituted Erythritol)
1/8 tsp. salt
1/4 cup shredded unsweetened coconut (+2 T for sprinkling)
That recipe's not the boss of you!

It looks delicious.
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Old 01-14-2015, 09:03 PM   #230
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Silly Esther!

I took the cake to my bible study tonight and only came home with 4 pieces. One lady ate 3 pieces and said she loved it. :-) It's a keeper!

What have you been making lately? I'm ready for some new recipes! :-)
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Old 01-17-2015, 09:35 AM   #231
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Silly Esther!

I took the cake to my bible study tonight and only came home with 4 pieces. One lady ate 3 pieces and said she loved it. :-) It's a keeper!

What have you been making lately? I'm ready for some new recipes! :-)
Lemon coconut cake !!! Wow I will have to try this. Yum Grammy!!!
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Old 01-24-2015, 08:52 PM   #232
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Cinnamon Cereal

I 'think' this recipe was off of the Caveman's website. I just had small bowl with coconut milk and a little Erythritol and it's wonderful.

Cinnamon Cereal
Serves 6

1 cup unsweetened coconut, shredded
1/2 c. raw sunflower seeds
1 tbsp. cinnamon
1/4 tsp. sea salt
1/4 c. sugar free maple syrup
1 large egg
1/2 tsp. melted coconut oil (I used Grape Seed Oil)

350. Line a baking sheet with parchment.
Place coconut and seeds in food processor and grind 30 seconds. Add rest of ingredients and grind 30 seconds. Scoop onto parchment, top with another piece of parchment and use rolling pin to 1/4 inch thick. Remove top piece. use wet knife and score 1 in. squares.
Bake 10 - 15 minutes until firm to touch. Remove. Sit 15 minutes to become crisp. Break into 1 inch pieces. Refrig. for up to 1 week.
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Old 01-25-2015, 03:52 PM   #233
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Great looking recipe Miss Grammy!!!!!
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Old 01-30-2015, 09:05 AM   #234
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Dairy Free, Non-GMO, Soy Free alternative to butter

I just found a wonderful dairy free alternative to butter. It's from Earth Balance.
- Soy Free
-Non-GMO
-Non-diary
-Non-hydrogenated
-Expeller Pressed Oils

It comes in a spread AND I just found the sticks at Walmart. I paid under $4.00 for a pound which is close to what butter is running.

Ingredients: Natural oil blend (palm fruit, canola and olive oils), water, less than 2% salt, sunflower lecithin, pea protein, natural flavor, lactic acid (non-dairy) and naturally extracted Annatoo (color).
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Old 01-30-2015, 09:32 AM   #235
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I found dairy- free cheese. At Safeway stores or ones under thier name, Ralphs,Rally, Vons thats all I can remember. The cheese is called Daiya! It comes in cream cheese plain, onion. It taste awesome.

Cheese shreds, cheddar, swiss. I don't remeber all the flavors.

Thats awesome Grammmy.
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Old 02-07-2015, 07:33 PM   #236
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Dairy Free Mini-Cheesecakes with Stawberry Sauce

Rosethorns told me that Safeway was carrying Daiya Dairy Free Cream Cheese. YAY! I haven't had cheese cake for quite a few years since I've gone dairy free due to joint pain. These were WONDERFUL yummy little delectables!

DF Mini Cheese Cakes

8 ounces of Daiya Cream Cheese
1 egg
1/4 c. Erythritol - taste and add more till it suits you
1 1/2 tsp. vanilla (or to taste)

Beat cream cheese and egg together until well blended. Add other ingredients and blend.

Spray 5 muffin tins and fill with batter. Fill empty muffin tins with water. I set the muffin pan into a large cookie sheet and filled it with water. Bake at 325 for 30 minutes or until knife inserted in the middle comes out clean. Cool and then refrigerate. I froze the extra ones.

Strawberry Sauce
12-14 strawberries (I used frozen)
1 tsp. cornstarch (or thickener of your choice)
2 tbsp. Erythritol (taste and adjust)
Drain the juice from berries into a measuring cup and add water to 3/4 cup. Put everything in small sauce pan and simmer until it thickens. It takes a little while.

I had a sunflower seed crust pie shell already in the fridge. I can't remember what recipe I used but they wouldn't be hard to find online. I put the cheesecake on top of the crumb crust and poured the sauce over the top once everything was cold. YUMMY!
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Old 02-08-2015, 04:37 PM   #237
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Quote:
Originally Posted by Grammy G View Post
Dairy Free Mini-Cheesecakes with Stawberry Sauce

Rosethorns told me that Safeway was carrying Daiya Dairy Free Cream Cheese. YAY! I haven't had cheese cake for quite a few years since I've gone dairy free due to joint pain. These were WONDERFUL yummy little delectables!

DF Mini Cheese Cakes

8 ounces of Daiya Cream Cheese
1 egg
1/4 c. Erythritol - taste and add more till it suits you
1 1/2 tsp. vanilla (or to taste)

Beat cream cheese and egg together until well blended. Add other ingredients and blend.

Spray 5 muffin tins and fill with batter. Fill empty muffin tins with water. I set the muffin pan into a large cookie sheet and filled it with water. Bake at 325 for 30 minutes or until knife inserted in the middle comes out clean. Cool and then refrigerate. I froze the extra ones.

Strawberry Sauce
12-14 strawberries (I used frozen)
1 tsp. cornstarch (or thickener of your choice)
2 tbsp. Erythritol (taste and adjust)
Drain the juice from berries into a measuring cup and add water to 3/4 cup. Put everything in small sauce pan and simmer until it thickens. It takes a little while.

I had a sunflower seed crust pie shell already in the fridge. I can't remember what recipe I used but they wouldn't be hard to find online. I put the cheesecake on top of the crumb crust and poured the sauce over the top once everything was cold. YUMMY!
Wow Grammy it cooked!!!! That is so great to here.LOL I was scared to try cooking it.
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Old 02-08-2015, 07:44 PM   #238
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Esther,
Yes, it did fine. It took a few minutes for it to blend with the egg but ended up great. I defrosted one today and it did great freezing it. How did you like it in the carrot cake frosting?
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Old 02-10-2015, 07:27 AM   #239
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And you froze one. Wow. I loved it on my carrot cake as frosting!!!!I can't wait to make a cooked cheesecake.
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Old 02-10-2015, 08:11 AM   #240
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I have another batch of yogurt going. Everyone cross your fingers for me!
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