Monthly Archives: March 2012

Grandma Paquita’s Spanish Flan

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This recipe was shared with us from a friend at church. We love it, and it is a yummy gluten & grain free treat to enjoy!! I will confess that I, myself, haven’t actually made this recipe, but my husband has and he says it is super easy to make! I’ll have to make it eventually because he has already requested this to be his birthday cake come April. It is THAT good! 🙂

Ingredients:

2 C sugar, divided
6 large eggs
2 (12 oz) cans evaporated milk
1/4 t salt
1/2 t vanilla extract

Preparation:

1. Preheat oven to 325 degrees.

2. Cook 1 C sugar in a heavy skillet over medium-low heat, 8 to 10 minutes, stirring as needed until sugar melts and is light golden. Quickly pour syrup into a 9-inch round cake pan. Tilt pan to evenly coat the bottom. Set aside.

3. Whisk together eggs and remaining sugar. Gradually whisk in milk, salt and vanilla. Pour mixture through a wire-mesh strainer into prepared cake pan. Cover pan tightly with aluminum foil. Place in a roasting pan and add hot water to roasting pan to a depth of 1 inch.

4. Bake for 1 hour and 15 minutes or until a knife inserted in center comes out clean.

5. Remove pan from roasting pan. Uncover and cool on wire rack. Cover and chill 4 hours.

6. Run a knife around edges of flan to loosen, then invert onto a large serving plant.

Chamomile & Honey Almond Meal Muffins

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I have discovered a new favorite food blog: Roost . This blog has super delicious recipes that are super healthy…all gluten free. What makes the recipes even more enticing that the yummy and whole ingredients used are the beautiful photos and stories behind the recipe. Check out this blog, you won’t be disappointed!

On Saturday morning we had a rare day without plans until dinner. We luxuriously slept in and I decided to continue the lazy morning by baking some muffins to slowly savor on an unrushed morning. These were amazing treats that smelled divine as they baked and tasted delicious.

Ingredients:

–2 C finely almond flour
–1/2 t salt
–1/2 t baking soda
–2 T finely chopped dried chamomile flowers (you can process them through a spice/coffee grinder or chop with knife)
–2 eggs
–1/4 c melted ghee or oil (I used coconut oil)
–1/4 c honey

Preparation:

Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry until well incorporated. Pour into lined muffin tins. Bake for 25-30 minutes at 350 F (it took mine closer to 20 minutes) or until golden brown.

Makes 6 muffins.

Roost

Moroccan Carrot Salad

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We had a TON of carrots from our last few weeks of CSA boxes. I love carrots but can only use so many in salads and stir friess. And we still had 9 carrots left! I found a recipe from Whole Living that I had pinned awhile ago… and it rocks! Super easy and flavorful!

Ingredients:

–1 1/2 lbs carrots, peeled, halved lengthwise, and cut into 2 inch pieces (halve pieces again if thick)
–1/4 c raisins
–3 T lemon juice (squeezed from 1 lemon)
–2 garlic cloves, mashed to a paste
–1/2 t ground cumin
–1/2 t paprika
–1/4 t ground cinnamon
–1/8 t ground cayenne pepper
–2 T extra-virgin olive oil
–1/4 c fresh cilantro leaves

Preparation:

1. In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5-7 minutes, adding raisins during the last minute of cooking. Drain in a colander, rinse under cold water until cool.

2. In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.

3. Add carrots and cilantro to dressing; toss to combine.

–Adapted from Whole Living