Monthly Archives: November 2015

PALEO Savory Quiche Muffins

File Nov 30, 10 50 07 AM

Butternut Squash and Herbed Goat Cheese… Sound good?  Ok, then you’ll love these Savory Quiche Muffins!  I wrap them in bakers paper and store in a Large Ziploc bag in the fridge for a few days or in the freezer for longer storage.  I just unwrap one or two and heat them up in a 350 degree oven for about 10 minutes from frozen, 5 from the fridge.  You can even heat one in the microwave for 45 seconds and then heat in oven for 5 min to get the outside crisp.  No one likes soggy muffins!  These are so good and healthy and Paleo approved… Go make some right now!

RECIPE:

Yeilds: 10-12 muffins                       Cook Time: 20 min.

 

Ingredients:

  • 1 1/2 C Butternut squash cooked and cubed small
  • 2-3 Collard Green leaves (De-Stemmed) chopped small like an herb
  • You could use about 1/2 C finely chopped spinach leaves instead*
  • 1/2 C Unsweetened Almond Milk
  • 3 oz. Herbed goat cheese, crumbled
  • 4 Lg Eggs, separated
  • 1 tsp. (gluten free) Delicatessen Mustard *I use Boars Head*
  • 1/4 C Ghee OR All-Vegetable Shortening (Organic Palm), Melted *Spectrum Brand*
  • 1/2 tsp. Pink Himalayan Salt (or sea salt)
  • 1/4 tsp. ground Black Pepper
  • 1 tsp. Aluminum-Free Baking Powder
  • 1/2 C Coconut Flour
  • 1/2 C Tapioca Flour
File Nov 30, 10 50 37 AM
Directions:
1.  Preheat oven to 375 degrees F.  Prepare a muffin tin by greasing each cup well with (Spectrum Brand) Organic Palm Vegetable shortening.  Be sure to grease the top edges too, they will come out of the tin easier!  Don’t use muffin cup liners..
2.  Chop Collard green leaves very small, like you would an herb.  Steam about 1 minute to soften, set aside.  *If using spinach leaves there is no need to steam*
3.  Separate egg whites from yolks.  Place egg yolks in a mixer bowl.  Place egg whites in a separate bowl to be whipped with a hand beater until soft peaks form.
4.  In mixer bowl containing egg yolks, add all other ingredients except beaten egg whites, squash and goat cheese. Mix well.
6.  Stir in squash and goat cheese just until combined.
7.  Slowly, Fold in egg whites, making sure not to loose the form they are in.  This is important for you to get a quiche like consistency.
8.  Use a medium Ice Cream scooper to fill each cup with the same amount of batter.
9.  Place in preheated oven and bake for 18-20 minutes.  Tops and sides should be lightly browning and crisping. (sides will be done a bit more)
10.  Remove from oven and allow to cool about 15-20 min before removing from muffin tin.  You may need to use a knife to lightly lift and maneuver the muffins out of the cups.
File Nov 30, 10 51 12 AM
ENJOY!
File Jan 20, 7 53 47 PM
Jenny- Health Nut & Founder of Pure Goodies

 

 

 

Grain Free French Bread

DSC00643 (2)

Yeilds: 2 small loaves                         Bake Time: 30 min.

RECIPE Ingredients:

  • 1/2 C Blanched Almond Flour
  • 1 C Cassava Flour (I use Otto’s Brand)
  • 3/4 C Potato Starch
  • 1/4 C Tapioca Flour
  • 1/2 C Arrowroot Flour (or use Cassava Flour)
  • 1/2 tsp. Pink Himalayan Salt
  • 2 packages instant, Rapid Rise Yeast
  • 3 large Egg Whites
  • 1 T honey
  • 1 T Avocado or Olive oil
  • 1 tsp. Apple Cider Vinegar
  • 2/3 C Warm Water
 DSC00644 (2)
Directions:
1.  Place a (12.5 x 16 inch) piece of Parchment paper onto your French bread pan.  Lining your pan with parchment will keep the dough in the proper shape.
2.  Combine all dry ingredients in a mixer bowl.
3.  Add egg whites and oil and mix until combined.
4.  Add warm water, honey and vinegar.  Beat until you get a soft dough.  You may need to add more Cassava Flour if your dough isn’t forming into the proper consistency.
5.  Divide your dough in half and place onto prepared pan.  Use a wet spatula to from into French Bread shape, also smoothing over tops.  Use a sharp knife and cut slanted slices in the top of the dough.
6.  Place pan (with dough)  into cold oven.   Set oven temp. for 400 degrees F.
7.  Bake 30-35 minutes.  Bread should be lightly browned on top.
8.  Remove from oven and allow to cool for 10-15 minutes.
9.  Once bread has cooled,  you can slice it where your previous lines had been formed.
10. I use Earth Balance Soy-Free/Dairy-Free Butter on top… DELICIOUS!!
 File Nov 30, 10 20 37 AM
ENJOY!
File Jan 20, 7 53 47 PM
Jenny- Health Nut & Founder of Pure Goodies