I believe this recipe can be adjusted to make sandwich rolls and donuts and will update accordingly in the future. When I originally baked these, I had a crowded oven and adjusted the temperature to 365F for 18 minutes. Take that into consideration when you are checking on the doneness for these.
16 oz dried lentils, soaked for 8hrs and rinsed twice
1 cup dry curd cottage cheese
1/2 tbsp vinegar
1/2 tsp baking soda
~2 tsp salt
Optional: spices of your choosing
Soak the lentils for 4 hours in the refrigerator. Drain, rinse, and repeat.
Preheat the oven to 350F. Prep muffin liners/tins for baking.
After 8 hours of soaking, drain and rinse the lentils once more and add them to a food processor. Add the egg whites. Pulse until smooth.
Add the cheese and pulse until smooth. Scrape down the sides as needed.
Add the vinegar, baking soda, salt, and spices via the food processor’s tube while pulsing.
Add the mixture evenly to 22 muffin holes/liners. Bake for 18 to 25 minutes or until the tops spring back when touched. Some cracking of the tops may occur from the steam.
Remove from the oven and allow to cool. Serve or store in the refrigerator.
I used Lucerne egg whites in the carton for this recipe and it came out to 18 tbsp (1 cup + 2 tbsp or 1 + 1/8 cups). The spices I used are as follows and are approximate: 1.5 tbsp caraway seeds, 0.5 tbsp smoked paprika, 1.5 tbsp rosemary, 1.5 tsp garlic powder, and 1 tbsp dried minced onion.
Line a standard sized muffin pan and preheat the oven to 375F (190C).
Whisk the eggs and yogurt together well. Add the cheese and whisk until blended. Add in the onions, mushrooms, basil, thyme, salt, and pepper and mix well – as spoon or whisk may be used here.
Fill the muffin slots with the quiche mix.
Bake for 25 minutes or until the centers are baked through and there’s light browning on the tops.
Here is what I specifically used for this recipe: silpat muffin mold (no liner needed), 8 month intense manchego cheese (small dice), and simply organic dried thyme. A combination of shallots and onions may be used here as well.
I found a chicken nugget recipe online that uses sweet potatoes, but I cannot have those nor many of the replacements one might use in their place. So, I opted to go with bananas in this recipe. These are great with honey mustard or ketchup.
Preheat the oven to 400F. Line baking sheets with parchment paper.
Mix all but the ground chicken together well. Mix in the ground chicken using your hands until thoroughly incorporated.
Using two tablespoons, portion out ~1 tbsp of the mixture for each nugget. Lay out on the baking sheet and use the spoons to shape/flatten into a nugget.
Bake for 25 minutes or until the internal temperate is over 165F. Remove from the oven and cool for a few minutes before serving.
**A variety of squash, such as pumpkin or butternut, can be subbed 1:1 to replace the bananas. I intend to attempt using celeriac/celery root to replace the banana down the road. If you sub the banana with any of the aforementioned items, I suggest reducing the coconut flour to 2 tbsp and omitting the nut flour.
This is such a bright -flavored frozen yogurt. I feel like it would complement fruit pies well – especially blueberry, apple, or even sweet potato. Please let me know how it is, if you make it, by leaving a comment below. Enjoy!
I am exploring new breakfast ideas and want to make sure I am getting more protein in my diet. Please note that you may use whatever juice you want to use for this recipe. I used the Lakewood Organic brand of cherry juice. My preferred gelatin powder is from Great Lakes. Enjoy!
This sauce is a bit different with the hint of clove, the sweetness of the honey, and the flavor of the tiny tomatoes. It pairs really well with my recipe for Pizza Crust – which is how I ended up creating an actual recipe for it.
Feel free to adjust as you see fit and share your tweaks in the comments below! Enjoy.
The inspiration for this comes from Glen’s Chocolate Sauce. You will need 1/2 cup + 2tbsp of this sauce for the spread. I have altered the recipe ingredient amounts just slightly and redid the directions.
1.5 tbsp coconut oil (palm shortening may work as well)
Combine the hazelnut flour, honey, salt, and coconut oil in a food processor. If using whole hazelnuts, place them in alone first and pulse until it is the consistency of hazelnut flour (ground hazelnuts).
Process the ingredients until the consistency is that of hazelnut butter. It may not become smooth, but if tasted, the resulting spread will melt in your mouth. It will not be gritty. This takes about 15-20 minutes.
Add the chocolate sauce. Process until well mixed and smooth with the consistency of nut butter.