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Tuesday, November 21, 2017

Gluten free Chocolate Chess Pie

This season, with all its holiday baking has posed an interesting challenge for me in the kitchen. I've spent a fair amount of time looking over old recipes and trying to figure out what is worth it to just leave as is and what can be adapted without sacrificing taste. Adapting this classic pie was really an easy decision though; after figuring out a super simple, super delicious gluten-free crust the only other change I made to this recipe was to halve the amount of sugar. And to make this dairy-free, you can  sub Ghee for the butter.
This is absolutely one of my favorite desserts- the original recipe was handed down to me from a sweet friend at our old church (who had previously received the recipe from another friend at church); she brought us an amazing dinner crowned with this perfect pie after the birth of our daughter, almost four years ago, and it was an instant hit. If you are a chocolate lover, this may just become your new go-to dessert. 

6 tablespoons butter (6 TBS. Ghee for dairy-free)
1 egg
1 cup almond flour (blanched almond meal)

1 stick butter (OR 8 TBS. Ghee)
3 squares (2.5 oz) Baker's semi-sweet chocolate (sub 2.5 oz. Dairy free semi-sweet chips for dairy-free)
2 eggs, beaten
1/2 cup sugar
1 tsp. Vanilla
Pinch salt

Preheat oven to 350 degrees. For crust: melt butter and cool to room temperature. Combine butter and egg and then add in almond meal. Stir to combine. Grease pie dish and spread pie crust dough over the bottom and sides, pressing with fingers. Bake crust for 10 minutes in preheated oven. Blot any excess butter/Ghee with a paper towel.
For the filing: In a medium mixing bowl combine eggs, sugar, vanilla and salt. Beat or whisk for a minute. In a saucepan over medium heat, melt butter and chocolate together. Once melted, add chocolate/butter mixture to egg mixture and stir to combine. Poor mixture into pie crust and bake for 30 minutes at 350 degrees, loosely covering the pie with foil halfway through so pie crust doesn't get too brown. Once finished, allow the pie to rest for 2-3 hours before cutting, this will give the eggs time to set up. 

Thursday, November 16, 2017

Paleo Baked Chicken Tenders


Chicken tenders and honey mustard are all I've been craving lately. These are a great weeknight treat that won't leave you feeling gross afterward.  Even better, they only take about 30 minutes start to finish. I've tried my fair share of Paleo chicken nuggets recently and I think this almond meal/arrowroot powder breading is my favorite yet; the almond meal gives the breading some texture and the arrowroot powder keeps the breading from falling off. They feed our family of four with a serving or two leftover which is great for topping salads the next day or reheating and eating, as is. 

2 lbs. boneless skinless chicken breasts cut into strips (about 4-5 strips per breast)
2 eggs
1/2 cup almond flour
1/3 cup arrowroot powder
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper

Preheat oven to 400 degrees. Oil or spray a wire rack and fit on top of a cookie sheet. Whisk 2 eggs together in a medium bowl and set aside. In another bowl combine the almond flour, arrowroot powder and spices- whisk until combined.  Slice chicken into strips.  One by one, dredge the chicken strips first into the egg and then the flour mixture. Only use enough flour mixture to coat completely. Place strips on the wire rack. If there is any excess flour that the egg hasn't absorbed, spray those spots lightly with olive oil. Bake for 20-22 minutes, flipping halfway through, until internal temperature reaches 165 degrees.

For the honey mustard:
1/4 cup mayo
2 Tbs. mustard (I use French's but dijon also works great)
2 tsp. honey
dash garlic powder, paprika, salt and cayenne pepper

Combine mayo, mustard and honey. Add in seasonings and season to taste.