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.
Now that I can tolerate aged sheep milk cheese pretty well, I wanted to make an eggless quiche. All add-ins are optional, but if you are subbing, try to stick to similar amounts. For any veggies that hold moisture, you want to cook them and drain them before adding them to the mix. You can sub whole milk, cream, or a non-dairy alternative where I’ve used yogurt. Coconut milk may work well here for richness.
The nutrition facts below are based on the specific ingredients that I used, which are linked in the ingredients list.
This is an updated version of the stuffing recipe from Thanksgiving 2018. This recipe was a success for both myself and those of my family who are not on the Specific Carbohydrate Diet. I think it is a keeper!
I stored my stuffing for about 3 days before reheating for Thanksgiving dinner. It actually allowed the flavors to saturate better, so I suggest making this ahead. It will still be delicious made fresh, but this is just my personal preference. Enjoy!
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.
Preheat the oven to 350F. Prep a cookie sheet with parchment paper or a silicone baking sheet.
Mix all ingredients except the dates until well blended. Mix in the dates.
Drop and flatten the cookies onto the prepped cookie sheet.
For 20 cookies, bake 10 minutes. For 15 cookies, bake 12 to 15 minutes depending on how crunchy you want them.
Remove from the oven and transfer to a wire cooling rack.
All ingredients from nutmeg down are interchangeable and optional. You can replace the tahini with any natural nut butter. Some other options to consider: ginger, cinnamon, coriander, allspice, pumpkin spice, chopped nuts, raisins, chopped apricots, chopped figs, etc.
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.