B&B Bread

Well, Gluten. Apparently when I broke up with you, and we divvied up our things, you thought you could take the bread. All the delicious bread. Well today I take it back, because this stuff rocks the socks.

Of all the recipes I've worked on, this one has been the most tweaked and adjusted. Loaf after loaf; too dense, too moist, too spongy, wrong flavor... until this! This fabulously easy recipe that only requires you to blend and bake. And then munch.

I really wanted something so tasty I'd be happy to eat it on it's own, but also flavor-neutral enough to use for other things like sweet loaves and bread pudding. And this checks all the boxes. Welcome back toast, sandwiches, bread pudding and french toast! You've been missed.

* B&B = Blend and Bake = Super Easy

Served here with raw crystalized honey (...not applesauce)

* This makes a small loaf, with slices about 2" x 4". For us, this means a couple little sandwiches instead of one big one. No biggie.

YIELD 16 slices

INGREDIENTS

Wet:

        3/4 cup raw cashews (soaked is best, but unsoaked will work too - read note on blending below)

        3 eggs

        2 tablespoons apple cider vinegar

        1 teaspoon honey

Dry:

        1 cup almond flour

        1 tablespoon flax meal

        3 tablespoons tapioca flour

        3/4 teaspoon baking soda   

        1/2 teaspoon salt

        Coconut oil to coat loaf pan

INSTRUCTIONS

    1.    Put wet ingredients (including cashews) in a high powered blender or food processor and process until thoroughly combined

    2.    Add dry ingredients and process until smooth-ish (see blending note below)

    3.    Pour batter into oiled loaf pan and bake at 325F for 40 minutes

    4.    Allow to cool before removing loaf from pan and slicing

NOTES

Blending: There may still be a "grainy" texture when you're done blending, but that's okay. You just want the texture to be consistent, without big lumps. I personally don't mind if there are little bits of cashew in my slices of bread, but if that bugs you, be sure to soak the cashews in filtered water with a tablespoon of salt for several hours prior to baking, then rinse and pat dry. That will smooth the texture even further (and decrease phytic acid content).

Balsamic Figs & Prosciutto with Zucchini Noodles

Goodness look how pretty. I was at the store the other day and saw a little box of fresh figs. I swear they were calling to me "Take us home, Amanda! Obviously we're scrumptious." So I gave them a ride to their new home (how could I not??), and we're all very happy together.

Sweet, chewy and seriously beautiful, in this recipe the figs balance the salty prosciutto and crisp zucchini so well. Hope you enjoy!

YIELD 4-6 servings

INGREDIENTS

        4 large zucchinis, "spiralized" or cut julienne

        8 to 10 fresh figs, quartered

        1/2 red onion, sliced

        8 slices prosciutto (4 ounces), chopped into 1"-ish pieces

        1 teaspoon butter or ghee

        1 cup smoked gouda, shredded (optional)

        For Sauce

        1/3 cup olive oil

        2/3 cup balsamic vinegar

        1 teaspoon dried basil

        1/2 teaspoon coriander

INSTRUCTIONS

    1.     Sauté onions in butter or ghee until nearly tender and translucent

    2.    Whisk sauce ingredients together and spiralize zucchini and set both aside

    3.    When onions are ready add zucchini noodles, figs and sauce to pan and cook until zucchini is tender to your preference (4-6 minutes, for me)

    4.    Stir prosciutto into the yumminess just before serving to warm it (or to crisp it, see note below)

    5.    Garnish with a sprinkle of shredded gouda and a few fig slices if you like

NOTES

If you prefer crispy prosciutto, heat a skillet on medium/low and allow pieces 5-8 minutes to crisp up, flipping occasionally. Do your best to spread them out in the skillet, and if the skillet surface gets too dry, just add a little coconut oil.

Sautéed Pork Chops with Apples

So easy. SO tasty. I mean, seriously, we just had this for dinner and my husband cleaned his plate. Every last, little bit of sauce down the hatch. Best compliment ever. Apples and onions with pork - you just can't go wrong!

YIELD 4 servings

INGREDIENTS

        4 boneless pork chops

        1/2 medium onion, sliced

        1 apple, chopped

        Salt and pepper to season chops

        1 green onion, finely chopped

        Oil to coat skillet (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)

        For Sauce

        2 cups beef stock (low sodium)

        1/2 medium onion, diced

        2 tablespoons full-fat canned coconut milk

        1 tablespoon arrowroot powder

        1 teaspoon coriander

        1/8 teaspoon cinnamon

        1 teaspoon salt

        1/2 teaspoon pepper

        Pinch of cayenne pepper (optional)

INSTRUCTIONS

    1.     Oil skillet and heat to medium/low

    2.    Toss in apples and sliced onion - sauté until they just begin to get tender (about 8 minutes)

    3.    Oil and heat a separate skillet to med/high

    4.    While you're waiting a minute to two for it to heat up, pat chops dry and rub with salt and pepper

    5.    Place chops in skillet and cook on each side for 4-6 minutes, depending on thickness (chops are done when insides are thoroughly white, no longer pink, internal temp of 145F)

    6.    In a mixing bowl, dissolve arrowroot powder in beef stock and then stir in rest of sauce ingredients

    7.    After apples and onions have begun to get nice and tender (around 8 minute mark), pour sauce in and simmer until it reaches your desired thickness (around 5 minutes for me)

    8.    When chops are done, top with sauce and garnish with chopped green onions

Fried Egg & Avocado Burger

It's the classic burger + egg combo and I love it. Oh that rich golden yolk dripping down. Yes, pleeease.

* If you're avoiding soy, try substituting coconut aminos in place of the Worcestershire sauce.

YIELD 4 servings

INGREDIENTS

        Burger Patties

        1 pound lean ground beef

        1 teaspoon gluten-free Worcestershire sauce

        1 teaspoon dried parsley

        1 tablespoon minced dried onions

        1/2 teaspoon salt

        1/4 teaspoon black pepper

        1 egg, beaten

        Toppings

        4 eggs

        4 large lettuce leaves

        1 large avocado

        1 large tomato

        Mayonaise

        Black pepper

INSTRUCTIONS

    1.    Preheat oven to 350F

    2.    Thoroughly combine all burger patty ingredients with hands in a mixing bowl

    3.    Shape four patties with your hands

    4.    Bake 20-25 minutes, until internal temp reaches 160F

    5.    While the burgers are baking, fry up 4 eggs, ideally leaving the yolks a bit runny

    6.    Place a couple slices of tomato on a lettuce leaf, spread burger with a touch of mayo, place on top of tomato and top with a fried egg, a few avocado slices and a sprinkle of black pepper

B&B Cashew Flatbread

I can't tell you how much I love this recipe. It's just scrumptious. Chewy, crunchy, bready scrumptiousness. I love it as an alternative to serving bread with soup, chili, salad, or grabbing and munching on the go. And it freezes well, if you decide to make several batches at a time. Our favorite is this basic recipe, but there's so much room for play here! Herbs, garlic, parmesan... think of it as a delicious blank canvas.

B&B = blend and bake = super easy

YIELD 4 servings

INGREDIENTS

        1 cup raw cashews

        2 tablespoons tapioca starch

        1 egg, beaten

        3 tablespoons full fat canned coconut milk

        1 tablespoon ghee, butter or coconut oil (I love ghee with this one!)

        1/2 teaspoon salt

INSTRUCTIONS

    1.    Blend all ingredients until smooth (should be sticky and hummus-like) - I use my immersion blender in a glass jar

    2.    On a silicone baking mat or wax paper, spread into 2 disks, about 6" diameter each

    3.    Bake at 350F for about 15 min (more time = crispier, less time = chewier)

    4.    I slice each round into 4 pieces and serve 2 pieces per person

NOTES

You can control how crunchy or chewy it gets, depending on how thick it is when you bake it. This means it can also make great crackers! Just spread into 4 very thin disks and bake 10-12 minutes, or until it's as crunchy as you prefer (probably not more than 18 minutes)

If you choose to soak the cashews first, do so in filtered water with 1/4 tablespoon of salt, then rinse and pat dry before using.

Risotto-Inspired Creamy Cauliflower with Steamed Eggs

Okay, so not to state the obvious, but risotto is made from rice and this is not rice. And I'll shoot from the hip and just tell you it doesn't taste like rice, it tastes like delicious. It's risotto-inspired, using my beloved cauliflower rice. And even though it's not starchy like risotto, it hits the right notes; creamy and savory and all things warm and comfy. Plus you know it's good when you can't stop eating it. The next day. Cold, from the pan. Just saying.

And a note to my clan, the cauliflower loathers: It doesn't taste like cauliflower. It's just yummy.

YIELD 4-6 servings

INGREDIENTS

        4 to 8 eggs

        4 cups uncooked cauliflower rice

        2 cups peas

        3 cups mushrooms, chopped

        1 small onion, chopped

        1 tablespoon minced garlic

        1/2 cup white wine (I like something crisp and light)

        1 to 2 tablespoons butter, ghee or coconut oil

        1 1/2 cups cashew cream

        1 to 1 1/2 teaspoons salt

        1/2 to 1 teaspoon black pepper

        1 teaspoon dried thyme

        1/4 to 1/2 teaspoon cayenne pepper (optional)

INSTRUCTIONS

    1.    Heat skillet on medium and sauté onions, garlic and mushrooms in 1 tablespoon of your oil of choice for a few minutes, until onions begin to get tender

    2.    Stir in cauliflower rice, peas, salt, pepper, thyme and cayenne and allow to cook for a few minutes, adding more oil if needed

    3.    Pour in white wine to deglaze the pan and allow to reduce completely

    4.    Then stir in cashew cream thoroughly and break eggs right over top, keeping them whole to steam (The number of eggs you could use here really just depends on how many will fit in your skillet. If you want more than it holds, just fry them separately and add when serving, no biggie.)

    5.    Place a lid or baking sheet over skillet and allow to steam for 4-6 minutes, until whites are solid (If using a baking sheet, careful when lifting, it's hot and steamy)

Blueberry Stuffed Apple Dumplings

Apple dumplings are one of my all-time favorite comfort foods. Because let's be real... at heart I'm just a dumpling-loving Pennsylvania Dutch girl. That's just the truth of it. And that's why these make me so incredibly happy. Warmed up with a little coconut milk, getting cozy in my pj's, watching a movie on a chilly night. C'mon. Perfect, perfect and perfect.

YIELD 4 servings

INGREDIENTS

        4 small/medium apples, cored & unpeeled (leaving the peel on the apple helps with applying the dough)

        Almond or coconut milk (optional, to serve with)

        For Dough

        1/3 cup coconut flour

        1 cup almond flour

        1/2 cup tapioca flour

        2 eggs, beaten

        2 tablespoons butter or coconut oil

        1 teaspoon cinnamon

        For Sauce

        1/2 cup honey

        1 to 2 teaspoon cinnamon

        1 cup water

        For Apple Core Filling

        2 cups frozen blueberries (if you use fresh instead of frozen, I'm not sure how it affects bake times, so keep an eye on them)

INSTRUCTIONS

    1.    Wash and core apples
(I don't have an apple corer so I very carefully use a knife to stab-outline the core on both the top and bottom, and then push it through with my fingers)

    2.    Combine coconut and almond flours with tapioca, then cut butter in and combine with hands or pastry blender until completely incorporated

    3.    Thoroughly mix beaten eggs into mixture, divide dough into quarters and pop in the fridge

    4.    In a sauce pan heat water for the sauce on lowest heat (doesn't need to simmer, just hot enough to melt honey), add honey and cinnamon and stir until blended, then take off heat and set aside

    5.    Preheat the oven to 375F, get your dough and take one of the quarters for one of the apples
Important note: This dough isn't the kind you're going to roll out and fold over the apple. You're going to pack it on the outside of the apple, smoothing to cover it uniformly. It takes a minute to mold and smooth, but it's totally do-able.

    6.    Oil baking dish to accommodate all 4 apples, place them inside and add blueberries to the hollowed cores and around the bases of the apples

    7.    Spoon about 1/3 of the sauce over the apples, place in oven and set timer for 30 minutes

    8.    When the timer goes off spoon another 1/3 of the sauce over apples and bake for 20-30 more minutes, until apples are soft and tender

    9.   When they're done spoon the rest of the sauce over them, as well as the saucy blueberries from the pan, serve with some almond or coconut milk and eat them up

Simple Stir Fry

Everyone has their favorite version of stir fry. This is ours, but of course use any veggies you like. And we switch out shrimp, chicken and beef depending on what we're in the mood for (shrimp is my favorite!).

YEILD 4-6 servings

INGREDIENTS

        1 to 1 1/2 pounds shrimp OR 1 pound tender beef (such as tenderloin, round steak, rib eye, sirloin, tri-tip, flank steak...) sliced into thin strips OR 1 pound skinless, boneless chicken, chopped

        1/2 head broccoli, chopped

        1 red bell pepper, chopped

        4 large white mushrooms, sliced

        1 1/2 to 2 cups pineapple chunks

        2 tablespoons diced pickled jalapeños (optional)

        4 cups cauliflower rice

        1 tablespoon coconut oil

INSTRUCTIONS

    1.    Prepare cauliflower rice and set aside (To keep warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)

    2.    Heat oil in saucepan on medium - med/high heat and cook meat until done (beef strips, cooked to your preferred doneness, and shrimp until pink and opaque - doesn't take too long)

    3.    Set meat aside, turn the heat down to med/low and toss in the veggies that take longer to cook first - in this case, the broccoli goes in first for a few minutes, then the bell pepper for a few minutes, and add the mushrooms, pineapple and jalapeños last, and cook all until broccoli is tender

    4.    Dish up 1 cup cauliflower rice to each bowl, and top with stir fry veggies and meat