Tag: grain free

Heirloom Tomato Tartlets with Whipped Herb Ricotta

Spring is officially underway, and I can’t think of a better way to kick this beautiful season off than with these equally beautiful (and delicious) heirloom tomato tartlets. The recipe may look complex, but it is very simple and sure to wow whomever you decide to share them with. The crust is made using a gluten and grain-free almond flour. Almond flour is light and gives the crust a delicate buttery flavor that melds perfectly with the filling–more about that to come. The dough is pressed into 4-inch tartlet pans and chilled while the filling is made.

To create the super creamy filling, egg is whipped along with ricotta cheese and plenty of herbs like thyme, garlic and basil. No need for a mixer to whip the filling, just vigorously mix with a fork or spoon until fluffy. Pour the filling into crusts and top with mini heirloom tomatoes that are tossed in olive oil and balsamic to lightly flavor and help caramelize the tomatoes as they bake. Be sure to shake off any excess balsamic vinegar and olive oil before placing tomato halves on top. Bake tartlets for 25-30 minutes and allow them to set at room temperature for ten minutes before lifting from pans.

Serve these tarts alongside a big salad for a meatless Monday dinner with farm to table vibes. The tarts are also delicious for breakfast. If you are feeding a larger crowd, simply double the recipe. A big glass of chardonnay or sauvignon blanc pairs beautifully with the creaminess of the ricotta cheese.

Happy Spring and more delicious seasonal recipes to come!

 

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

15 minutes

30 minutes

45 minutes

Yield: 2 tartlets

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Ingredients

  • 2/3 cup almond flour
  • 4 tbsp grass-fed butter, softened
  • 1/8 tsp sea salt
  • 1 cup heirloom cherry tomatoes, halved
  • 1/2 tsp olive oil
  • 1/2 tsp balsamic vinegar
  • For Filling
  • 1/2 cup Ricotta cheese
  • 1 egg
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp minced garlic
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt
  • Fresh chopped basil for serving

Instructions

  1. Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate.
  2. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar.
  3. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.
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Gluten Free Pizza Crust

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This is an updated version of my last primal pizza. This time I made the pizza larger. I find that going larger makes the crust a little softer toward the center so you may have to adjust cooking time. I was still able to pick up my slice of pizza to eat it, but it wasn’t quite as crispy as my recipe for personal sized primal pizza. The toppings on this pizza are perhaps my favorite yet. Tell me what you think. I love to hear your feedback and how you make these recipes your own!

Dry Ingredients

2 1/2 cups almond meal
2 tbsp tapioca starch
2 tsp dried oregano
2 tsp dried basil
1 tsp sea salt

Wet Ingredients

2 eggs
1 cup unsweetened almond milk (or any milk you prefer)
1 tsp minced garlic

Preheat oven to 425 and grease a large pizza pan with non stick spray

Combine dry ingredients and break up any clumps of flour

In a separate bowl, whisk eggs and milk along with garlic

Slowly stir wet ingredients into dry until well combined. Batter will be loose.
Pour into pizza pan. Lift pan and roll around to help batter reach the edges.

Place in oven for 15-20 minutes or until edges are golden. Bubbles may form while cooking.

Allow to cool 10 minutes before adding toppings.

Once you add toppings, return to oven and cook an additional 10-15 minutes.

For the toppings I used;

2 c pizza sauce
2 cups shredded Asiago cheese
Sliced prosciutto
2 handfuls of arugula
Carmelized red onion (sautéed in grassfed butter)
Green bell pepper
Sliced kalamata olives

Holiday Paleo Cranberry Pecan Glazed Pizza

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*Gluten Free *Grain Free *Soy Free *Paleo *Low Glycemic

This is a wonderful dessert to share at holiday parties and convert any Paleo naysayers into Paleo lovers. The ingredients are simple and feature whole natural foods. Nothing artificial.  It is surprisingly low in sugar for as sweet as it is. I use only 1/3 cup of coconut palm sugar in the crust (naturally low glycemic) and 1/3 cup of honey in the glaze. You could get by using even less coconut palm sugar and honey, so adjust it to your taste.
You can use the same recipe to make muffins – just omit the topping. This would also be delicious to serve Christmas morning and make your house smell festive. You could also top this crust with mini dark chocolate chips to please the chocolate lovers in your life! Fa la la la flavor!

For the crust:

2 C Almond Meal
2 Tbsp Tapioca Starch
2 Eggs
2/3 C Unsweetened Almond Milk
1/3 C Coconut Palm Sugar
1/3 C Dried Cranberries, unsweetened if you can find them.
1/2 C Chopped Pecans
1/2 tsp Nutmeg
1 tsp Cinnamon

.Preheat oven to 400
.Grease pizza pan
.Mix all ingredients and pour evenly into pan
. Bake 20 minutes, edges should be golden brown

For Glaze Topping

1 C Pecans, toasted and chopped
6 Tbsp Kerry Gold Butter, or any grass-fed butter
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 C Dried Cranberries
1/3 C Honey

.Melt butter
. Add honey, cranberries, pecans, cinnamon and nutmeg, stir well.
.Pour evenly on top of crust
.Slice into triangles.

Enjoy!

Lemon, Raisin, Carrot and Banana Cupcake Muffins

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*Grain Free *Gluten Free *Primal

I created this recipe one night when I was craving something sweet after dinner. I wanted to indulge a little but still have something nutritious.  So I came up with these Cupcake Muffins. They clearly have an identity complex- and that’s fine by me.  By using coconut palm sugar, these cupcake muffins are just sweet enough and are far lower in sugar, calories, and carbohydrates than commercial muffins and cupcakes. If you want to treat them like a cupcake, just add a little of your favorite frosting on top of each one. In the picture above, I added a dollop of coconut flavored yogurt on top. They are a dense and filling treat, pre-workout snack or grab and go breakfast for the week.

Recipe:

1 cup Almond Meal
3 Tbsp Tapioca Starch
1/4 cup Raisins
7 Grated Baby Carrots
2 Tbsp Melted Kerry Gold Butter
7 tsp Coconut Palm Sugar
2 Cage Free Eggs
1/2 cup Unsweetened Almond Milk
1 Banana
1 Tbsp Lemon Zest

Mix all ingredients together until smooth.
Scoop into greased muffin tin and bake at 350 degrees for 35 minutes or until toothpick inserted comes out clean.
Makes 12 muffins

Macro Breakdown:
150 Kcal
10 g Fat
11 g Carbs
4 g Protein