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10-06-2014, 04:49 PM
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#1 |
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Oh and talking about homemade broths-- I love bone broth. Anyone else?
My last batch was made out of chicken feet-- they work wonders for the gelatin part. I normally just add feet, carrots, onion, garlic, rosemary, and water in the crock-- cook for 24 hours. Its awesome. I'll do the same for beef bones. |
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10-06-2014, 04:52 PM
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I love bone broth, plus it's really healthy for you.
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10-06-2014, 08:29 PM
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Should be ready to cook tomorrow evening or late afternoon.  Oh, and was reading today about making broth... was thinking I could give it to my pets also... they all love chicken ... next time the Roomie invites me too a shrimp boil I'm gonna bring gallon ziplock bags for the left overs!!!! |
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10-25-2014, 05:58 PM
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 Gluten Free Coconut Flour Pumpkin Muffins Prepared by Sarah Shilhavy Photo by Jeremiah Shilhavy Servings: 12 muffins Preparation time: 10 minutes Bake at: 400F for 12 minutes or until toothpick in center comes out clean
Sift together coconut flour and spices together. Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed. With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain. Divide batter between 12 muffin cups. Sprinkle with walnuts. Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional). Cream Cheese Icing
I copied this recipe from Tropical Traditions where I buy my coconut from. I haven't tried it yet but will soon.
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10-26-2014, 03:34 PM
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What kind of coconut do you purchase from them? We purchased some oil -- a bit back, and it tasted just like all the others.
The recipe- sounds good. My thing is-- I've made about 2 batches of "pumpkin" muffins, but feel 1/2 cup of pumpkin is just NOT enough. So why do most recipes only call for small amounts? Do you think if I added more pumpkin, that I would have to use less eggs? Any suggestions. |
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10-26-2014, 08:28 PM
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I buy the certified organic extra virgin cold pressed coconut oil, and I buy my coconut in bulk and get the certified organic chips or shredded whichever has a sale on usually.
Do you not like the taste of the coconut oil or is there something else? As for changing the recipe I'm not sure what to tell you except experiment and see what works best for you. I don't think you will be able to get away with using less eggs if you are going to use coconut flour as the sole flour. Generally speaking with coconut flour you want the amount of flour and the liquid or wet item to be about the same in proportion so that things are moist but still light enough to rise. In this case, the pumpkin puree is the wet item and as you can see it is in the same proportion as the flour. You can try adding more but I am guessing it will make a too thin batter...but I am also a strong believer in adjusting recipes to suit one's personal tastes, so give it a try and let us know how they turn out.  You might even try adding a little pumpkin extract.I am not a fan of canned pumpkin, so I am going to buy a small pumpkin since they are in season and make the puree myself. I am thinking that will be more flavorful? What do you think? Quote:
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10-27-2014, 08:59 AM
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Oh I love the taste of coconut-- I just couldn't tell the difference between their oil to the one I purchase. I guess I'd have to compare prices--
Yes, I love fresh pumpkin-- actually bought 7 sugar pumpkins yesterday, going to roast them up and freeze it for later cookings. I figured you were going to say something along the word "experiment" -- .gif "Say What?")
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10-27-2014, 02:13 PM
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Oh okay, got it. I buy there because I want the (gold Label)certified organic expeller oil when I can afford it, or the (Green Label) cold pressed oil as a second choice when I can't. I buy a few other organics from them as well and always try to buy on a sale, so it's worth it to me.
Hey that roasted pumpkin will make a great puree for muffins! Quote:
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| carbs, healthy fats, high protein, low carbs, paleo |
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