Flourless carrot mini muffins

From pccnaturalmarkets.com w/ minor tweaks

INGREDIENTS:

1 unsalted toasted almonds or walnuts or mixed

1/2 cup almond meal
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
2 teaspoons grated lemon zest
4 large eggs
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 cups finely grated carrots (about 10 ounces)

DIRECTIONS: 

Preheat oven to 350° F with a rack in the middle. Oil a mini muffin pan.

Combine the almonds or/and walnuts and the brown sugar in a food processor fitted with the steel blade. Blend until the nuts are finely ground. Add the almond meal, baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.

In a large bowl, beat the eggs with an electric beater until thick. (You also may use a stand mixer.) Add the granulated sugar and continue to beat until the mixture forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.

Scrape the batter (mine turned out somewhat runny) into the mini muffin pan. Bake 25 min or until firm to the touch and a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool on a rack for 10 minutes.

Remove carefully with a small plastic spoon. Allow the ini muffins to cool completely before serving.

These keep well in the fridge for up to 5 days if wrapped well.

Makes 30 mini muffins!

Stuffed mushrooms (no bread)

From allrecipes.com w/ minor tweaks

INGREDIENTS

12 whole fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic

1 tablespoon chopped cilantro
1 package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder




DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic, cilantro and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic, cilantro and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper and onion powder. 

Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 

Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Gratin de Chou Fleur (Cauliflower)

From: Grandma ;-) w/ minor tweaks

INGREDIENTS

1 head cauliflower, cut into large florets
4 tablespoons (1/2 stick) of butter
3 tablespoons flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 cup grated Parmesan
salt

DIRECTIONS

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, pepper and  nutmeg. (Sauce Béchamel)

Place the drained cauliflower on a deep baking dish and then spread the sauce evenly on top. Sprinkle the Gruyere on top. Add salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Flax Seed Bread (Linaza)

This is NOT the best "Foccacia Style" bread ever, but it does the trick when on a low carb diet you crave that "bread" texture.


INGREDIENTS
2 cups flax seed meal (Harina de Linaza)
1 Tablespoon baking powder
1 teaspoon salt
3 beaten eggs
1/2 cup water
1/3 cup oil


DIRECTIONS
Preheat oven to 350 F. Prepare baking sheet with parchment paper.


1) Mix dry ingredients


2) Add wet to dry, and combine well. Make sure eggs are previously beaten.


3) Let batter set for 2 to 3 minutes to thicken up (leave it too long and it gets past the point where it's easy to spread.)


4) Pour batter onto baking sheet. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan.


5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.


6) Cool and cut into whatever size slices you want.