Scotch Eggs

Scotch Eggs

By Jenn Bruer

Ingredients
6 hard-boiled eggs – chilled
1 pound your favourite sausage meat (removed from casings)
1 egg beaten
1 tsp coconut flour
1 sprig of fresh rosemary
1 dash of sage
A few shakes each of salt & pepper
Oil for frying (ghee, coconut, butter, etc.)

Directions

  1. Peel eggs and set aside
  2. Place oil in large skillet and heat
  3. Meanwhile, in a large bowl combine all other ingredients
  4. Divide the meat into six equal portions
  5. Press each portion into a patty
  6. Wrap the patties around the hard boiled eggs (it’s messy) to form the shell
  7. Cook each egg in the oil until all sides are golden brown
  8. Salt to taste if needed

Egg Foo Young

By Jenn Bruer

egg foo young Ingredients
6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced onion
1/4 cup sliced bamboo shoots
1/2 cup slivered browned ham (or ANY meat or seafood you want)
1 tsp soy sauce
2 -3 tbsp ghee (or butter or coconut oil)
1 tbsp green onion for garnish

For the Sauce
1 cup chicken broth
1 tbsp soy sauce
2 tsp honey
2 tsp red wine vinegar
1 tbsp arrowroot flour (or your preferred thickener is fine too)
2 tbsp warm water

Directions

  1. Heat ghee in a medium sized skillet over moderate heat
  2. In a large bowl whisk the eggs well
  3. Add the vegetables, ham, and soy sauce to the hot pan
  4. Poor the eggs over top
  5. Fry on medium heat until lightly browned on the bottom, turn over and brown the other side
  6. For the Sauce: In a pot, heat broth, soy, honey and vinegar
  7. In a separate bowl combine the arrowroot flour and water
  8. Add the arrowroot and water mixture to the sauce and cook, stirring frequently, until sauce bubbles and thickens slightly
  9. Serve the Egg Foo Young topped with the sauce and garnished with some green onion

Dairy-Free Parfait

parfait

By Jenn Bruer

Serious yum factor here!

Ingredients

1 can of full-fat coconut milk
2 cups frozen fruit (e.g. blue berries, mango, banana, strawberries, raspberries)
1/2 tsp cinnamon
1 tsp vanilla
Optional: Living Grainlessly Banana Crunch Granola
Garnish with a sprig of fresh mint

Directions

  1. Place the can of coconut milk in the fridge over night or at least for a few hours so that it separates.
  2. Open the can and scoop out only the top “solid” portion of the can (save the liquid part for something else later or simply drink it)
  3. Place 1 cup of the fruit, the solid coconut milk, the vanilla, and the cinnamon into the blender and blend on high until smooth (if using frozen you may have to add a few tablespoons of the coconut liquid to get it moving)
  4. Now fold the remaining fruit into the creamy mixture. If using blueberries or raspberries, keep them whole. If using larger fruit cut into small bite size pieces.
  5. Layer the parfait in a tall parfait dish by adding cream, then a layer of granola…repeat. Top with fresh or frozen fruit and place in the fridge to “set” for a least an hour (especially if using frozen fruit).

Omit the granola if you want, it tastes great even without!


Grainless Banana Crunch Granola

granola

By Jenn Bruer

Ingredients

1 cup raw almonds
1 cup raw pecans
1 cup shredded unsweetened coconut
1/3 cup raw cashews
1/3 cup raw walnuts
1/3 cup raw sunflower seeds
1/3 cup raw pumpkin seeds
1/2 cup butter (or coconut oil if you are dairy sensitive)
1/2 cup honey
1 tbsp cinnamon
1 ripe banana mashed smooth

Directions

  1. In a small sauce pan melt on LOW heat the butter and honey.
  2. In a food processor (or blender) combine the nuts, seeds, cinnamon and coconut. Pulse until the almonds are about half to a quarter in size but NOT fully crushed, the mixture should still be quite chunky.
  3. Transfer the pulsed nuts and seeds to a bowl.
  4. Pour over the melted butter and honey.
  5. Stir well with a wooden spoon.
  6. Stir in the mashed banana.
  7. Place in dehydrator in small “chunks” for approximately 8 to 12 hours or until crunchy- like granola. All dehydrators vary so a little longer may be in order.
  8. Let the mixture cool and then break up into bite sized pieces.

Notes

This can be eaten like a cereal served with cooked apples and raisins, a sprinkle of coconut palm sugar, with some coconut milk on-top!

If you want to make this into a party like “trail-mix” you can also add other dehydrated fruits like banana chips, raisins, dark chocolate chunks, dried apples, etc. This is always a hit with my friends at parties.


Flourless Banana Bread

banana bread

By Jenn Bruer

Ingredients

4 tablespoons of melted butter
1 1/2 cups ripe mashed bananas
1/2 cup of honey
1/4 cup sour cream (you can use full fat coconut milk if you don’t do dairy)
3 eggs beaten
1 tsp pure vanilla extract
1 teaspoon of baking soda
3/4 teaspoon of salt
1/2 tsp organic saigon cinnamon
3 cups of almond flour (or walnut if you like)
2 tbsp coconut flour
Optional additions: walnut pieces, pecan pieces, dark chocolate chips

Directions

  1. Preheat oven to 350°F, grease or line loaf pan with parchment
  2. In a mixer combine your “wet” ingredients until quite smooth
  3. In a separate bowl stir together your dry ingredients
  4. Add the dry ingredients to the wet slowly until well incorporated
  5. Pour mixture into prepared loaf pan, bake for 60 minutes
  6. Take the loaf out and let cool (minimum 10 minutes), slice the banana bread and place slices on a baking sheet, place in the oven at 325 for another 10 minutes to dry the bread out a little more (if you want to wait until you are serving it to cook the bread the additional 10 minutes you can, I do)
  7. Serve with a spread of butter or coconut oil and a drizzle of honey or maple syrup. Top with grilled bananas and a sprinkle of cinnamon if you wish!

This bread freezes well too!