1 - Mix the heavy cream with the egg, cinnamon, and orange zest.
2 - In another bowl add the flour, sugar, baking powder, salt and grate in the frozen butter. Mix nicely, using your hands, until crumbly mixture forms.
3 - Now add in the cranberries and the heavy cream mix. Using a spatula, mix until a medium sticky dough forms.
4 - Transfer to a floured board and shape into a circle. Cut into 4 triangles.
5 - Mix the powdered sugar with the orange juice.
6 - Glaze the triangles with some of the orange glaze and cook for 25 minutes, at 400F. Take them out and glaze with the rest of the orange glaze.
Don't forget to complete your account registration below!
1 - In a mixing bowl, add water, sugar and yeast. Mix nicely and then add in the flour and salt. Mix with a wooden spoon, for about 10 minutes.
2 - Now add in 2 tbsp of olive oil, cover the bowl with a cloth, and let it double in size in a warm place
3 - In a baking tray, add olive oil, and transfer in the dough. Using your fingers - poke holes all over and spread it nicely.
4 - In a bowl, add leeks and potatoes - season with olive oil, salt, black pepper and thyme. Transfer all over the focaccia and press in with your fingers.
5 - Cook in a hot oven, set to 400F, for about 40 minutes.
6 -Add parmesan on top and cook for another 5 minutes.
Don't forget to complete your account registration below!
1 - Add crust ingredients to a blender and blitz. Transfer into a cake tin, and press down with a spoon. Transfer to the fridge.
2 - Now beat the whipping cream, until soft peaks form
3 - In another bowl, add the cream cheese, honey, ginger and cinnamon. Mix until fluffy. Now add in the pumpkin puree and mix nicely.
4 - You can now add in the whipped cream and, using a spatula, fold it gently. Pour over the crust and place in the fridge. Let it set for at least 6 hours
Don't forget to complete your account registration below!
2 - Add cookie crumble ingredients into a bowl and mix with a fork—make sure you leave bigger pieces, for a nice textured crumble
3 - Place on a lined baking sheet and bake for about 15 minutes, until golden
4 - Cook for 3 minutes and crack in the eggs
5 - Cover with a lid and cook for 10 minutes on a medium heat
6 - Let the crumble cool down and then assemble the trifle: in a large bowl, lay down some of the whipped cream, then sprinkle on some cookie crumble, and then add the berries
7 - Repeat layers until bowl is full
Note: use any fruit that is in season to make this recipe year-round.
Don't forget to complete your account registration below!
2 - Place puff pastry on a baking sheet and gently score the pastry all around, leaving 1 inch on all of the sides (that will puff while cooking, creating the edge of the tart)
3 - Poke holes in the middle with a fork (so it stops it from raising, as this will be where the stuffing goes)
4 - Bake until golden brown, about 15 minutes
5 - Take it out and gently push down the middle part with a spoon, this will leave the edge higher and will keep the tart from overflowing
6 - In another baking tray, add the zucchini ribbons and drizzle with olive oil; season with oregano, thyme, garlic, salt and black pepper
7 - Bake for 10 minutes
8 - When the tart’s base and zucchini are ready, place the zucchini in the middle of the pastry and crack 3 eggs on top
9 - Bake for 15 minutes or until egg whites are set and egg yolks are to your desired consistency
10 - Slice and serve
Don't forget to complete your account registration below!
1 - Add sugar and water to a pan and let it gently simmer for about 3 minutes, until the sugar has dissolved.
2 - Take it off the heat and add in the ginger, chili ancho ground, and cayenne pepper. Mix and let cool down completely before using. When the syrup is ready you can start your margaritas.
3 - Mix and let cool down completely.
4 - In a plate add salt, lime zest, and chili ancho ground.
5 - Rub the edge of the margarita glass with a lime wedge and dip in the salt mix so it thoroughly covers the rim.
6 - In a shaker, add ice, lime juice, syrup, and tequila.
7 - Mix nicely and serve in a margarita glass with ice. Finish it off with a slice of lime.
Don't forget to complete your account registration below!
2 - In a saucepan, add strawberries, water, maple syrup, and cinnamon
3 - Bring to a boil, then lower the heat to medium and gently simmer for 5 minutes; let it cool down completely before using
4 - When cooled down - place a teaspoon of the filling into the puff pastry circle, fold in half, and crimp the edges closed with a fork; place on a baking sheet
5 - Bake until puff pastry is golden brown, about 25 minutes
Don't forget to complete your account registration below!
2 - Add beef to a baking dish, rub with oil and season with salt, black pepper, cayenne pepper, ginger, and garlic; pour in the water and cover with foil
3 - Roast until tender and falling apart, about 3 hours
4 - For the coleslaw: mix all ingredients
5 - Shred the beef with a fork
6 - Assemble tacos and serve
Don't forget to complete your account registration below!
2 - Using a ladle for portioning, cook the pancakes in a medium hot pan drizzled lightly with oil, for 2-3 minutes on each side
3 - Serve with raspberries, powdered sugar, and maple syrup
Note - to make pancakes vegan, use your milk alternative of choice and substitute the egg with your favorite vegan egg substitute. To make pancakes gluten free, substitute the flour with your favorite gluten free all purpose flour mix.
Don't forget to complete your account registration below!
1 - Add all patty ingredients to a food processor or blender; process until mixture starts to come together
2 - Shape the mixture into a patty
3 - Heal oil in a pan; cook patty for about 3 minutes on each side
4 - Serve in a hot burger bun with lettuce and tomatoes
Note - to make burger gluten free, use your favorite gluten free all purpose flour mix or cornstarch in place of the flour in the patty and use a gluten free hamburger bun. Make burger protein style by wrapping the patty in lettuce leaves.
Don't forget to complete your account registration below!
1 cup of chicken stock, with 1 egg beaten inside (to bind everything together)
Directions/Instructions:
1 - Preheat oven to 400F
2 - Tear the bread into chunks and add to a baking tray in a single layer
3 - Toast the bread in a preheated oven for about 30 minutes, or until bread is dried out and golden
4 - While bread is toasting, in a hot pan add butter and start by frying the onions and celery
5 - When the bread is ready, add in the cooked onions and celery and chicken stock with the beaten egg to the baking tray the bread was toasted in
6 -Mix thoroughly so the bread soaks up all the liquid and bake for another 30 minutes
Note - you can substitute the sourdough bread with your favorite gluten free bread for a GF version of this recipe. Substitute the butter with olive oil for a dairy free version.
Don't forget to complete your account registration below!
Courgetti is thin ribbons of courgette used as a nutritious alternative to pasta or noodles. This flavorful dish has a healthy twist by using courgetti ( Zucchini ribbons ) instead of pasta. Seasoned with olive oil, dried oregano and salt, Pecorino cheese and fresh basil.
In a hot pan, add vegetable oil, and start by frying the onions and garlic.
After 1 minute you can add in the mushrooms and chicken and season with chicken seasoning, salt and black pepper.
Cook on high heat, while constantly stirring, for about 10-12 minutes.
Lower the heat and add in the heavy cream.
Reduce sauce for another 2-3 minutes by stirring frequently, until the cream has thickened. (A reduction is simply a liquid that has been simmered to reduce the volume.)
Serve and Enjoy.
Don't forget to complete your account registration below!
Classic banana bread is a perfect way to save overripe bananas, but when you want to switch things up, this spiced banana nut bread will fit the bill perfectly. It is Gluten-Freeby using cassava flour and it gets a spicy twist from warming cinnamon and nutmeg.
Cinnamon has a slightly spicy and sweet taste that lends itself to desserts perfectly, while nutmeg is even more aromatic with a nutty and spicy flavor. When baked in a banana-rich batter, the spices natural oils release and permeate both the taste and smell of the bread. The spices turn this banana bread into a cool weather sweet treat when a warming pick-me-up is required alongside a favorite steaming hot beverage.
Preparation Time: 20 minutes
Cook Time: 50 to 60 minutes
Total Time: 1 hour to 1 hour and 20 minutes
Ingredients
3 overly ripe bananas 3 large eggs ½ cup softened butter or coconut oil, plus more to grease the pan ¼ cup maple sugar 1 tablespoon Spicely Organics Vanilla Extract 1 tablespoon Spicely Organics Cinnamon Ground ½ teaspoon Spicely Organics Nutmeg Ground 1 cup Otto's Naturals Cassava flour 1½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon fine sea salt 1 cup chopped walnuts ½ cup chocolate chips (optional)
Directions
1. Preheat the oven to 350 F (180 C) and grease a 9 x 5-inch (23 x 13-cm) loaf pan. 2. Peel and mash the bananas in a large bowl. 3. In a separate bowl or stand mixer, beat the eggs with the butter or coconut oil, maple sugar, vanilla, cinnamon, and nutmeg. Add the mashed bananas and beat until smooth. 4. In a separate bowl, whisk the Otto’s Cassava flour with the baking powder, baking soda, and salt. 5. Slowly stir the dry ingredients into the wet, and mix until combined. Fold in the chopped walnuts and chocolate chips (if using). 6. Pour into the prepared loaf pan and smooth the top; bake for 50 to 60 minutes or until an inserted skewer comes out clean. 7. Cool completely before slicing and serving.
Creamy, spiced chai cheesecake with a nutty, chewy crust! Perfect for the fall season paired with coffee or hot tea. This cheesecake is no bake…easy to make and so delicious.
1 Spicely Organics vanilla bean or 1 tsp vanilla extract
1/2 tsp salt
Ingredients (Crust)
1 cup oats
1/3 cup raw almonds
7 dates, pitted
2 tbsp almond butter
1 tbsp coconut oil
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
Method
Before you begin this recipe soak your raw cashews. If you have the time soak them in filtered water for at least 2 hours or over night OR you can soak in hot water for 20 minutes.
Add 1/3 cup almonds to processor and pulse until fine, close to flour consistency. Then add the remaining crust ingredients. Pulse and it should come together into a sticky dough.
Grease a 6” springform pan with 1 tsp melted coconut oil. Remove crust from food processor and press into the greased pan, evenly pressing down and pushing the crust to the sides as well. Set aside.
In a high speed blender combine cashews, (shake coconut milk can before opening) coconut milk and the remaining ingredients. Blend until smooth. Taste and adjust sweetness by adding more maple syrup if needed as well as any of the spices.
Pour the filling on top of the crust and spread with a spoon or spatula creating a smooth top. Place In freezer for 4 hours or over-night.
Run a sharp knife along the edge of the pan and cheesecake and then release cake from pan.
Add an optional dust of cinnamon over top. Let sit for 15 minutes (just to soften up a bit), cut and enjoy! * *You can store in the fridge for 4 days or in the freezer for 2-4 weeks.
Don't forget to complete your account registration below!
