Everyone loves recipes. I'm an experimental cook, mostly I'm an Herbalist - but sometimes I make tasty things.
Daniel and I had an incredible camping trip at an old mining town. Where we foraged pounds of apples and pears from these hundred year old trees. What a find ( !!! ) - so sweet and amazing we felt like old miners in that abandoned town all to ourselves. Dreaming up all sorts of things to make.
When we got home I was inspired, I made a lot of pie of course and created a grain free recipe that rises. Yeah !!! My original goal was to make muffins but this experiment had a plan of its own:
Pear Ginger soufflé (bread pudding)
Grain Free Paleo Recipe
* (I grind my own whole; almonds, quinoa, buckwheat, and even coconut flakes in the blender to make my own flours)
Blend all the wet ingredients (in a blender) then add to the dry ingredients and let sit for 10 minutes place into greased containers (or parchment paper covered muffin tins) cook in preheated 350° oven for about 20-30 minutes. It will rise and the center will be soft and so so so GOOD!
I also like to make a kind of sweet butter. Made from coconut oil stevia, touch of vanilla bean (the paste scrapped out of a fresh pod), a dash of cocoa powder and a bit of salt. This sweet butter is then slathered all over the Soufflé.
Whoa step back taste buds you're about to have a mouthgasm.
- - - - - - - - - - - - - - - - - - - - - - - - -
It helps to have surrounded myself with foodie friends (shout out to my favorite local chef Kasey for constantly inspiring me and Daniel for your loving encouragement). Who shop with me at the local farmers market and support pasture raised, gmo-free, organic, wild crafted, foraged, happy, local food. Yes, I know I am blessed to live in California's Bay Area and I give thanks everyday for sharing my table with such great and immense love.
Daniel and I had an incredible camping trip at an old mining town. Where we foraged pounds of apples and pears from these hundred year old trees. What a find ( !!! ) - so sweet and amazing we felt like old miners in that abandoned town all to ourselves. Dreaming up all sorts of things to make.
When we got home I was inspired, I made a lot of pie of course and created a grain free recipe that rises. Yeah !!! My original goal was to make muffins but this experiment had a plan of its own:
Pear Ginger soufflé (bread pudding)
Grain Free Paleo Recipe
- 8 whole pears cored and quartered
- 2 inches of fresh ginger finely chopped
- 1 Tsp. powdered Stevia
- 3 parts Almond flour*
- 2 parts Quinoa flour *
- 2 parts Buckwheat flour*
- 1 part Coconut flour*
- 1 whole ripe Banana (frozen, when bananas are about to go to the dark side - i through them in the freezer)
- ½ cup Raisins
- 2 Eggs
- ¾ cup Coconut oil
- 1 Tbsp. Coracao Confections vanilla palm syrup
(or vanilla extract)
- 1 Tbsp. Baking Soda
- 1 Tbsp. Salt
* (I grind my own whole; almonds, quinoa, buckwheat, and even coconut flakes in the blender to make my own flours)
Blend all the wet ingredients (in a blender) then add to the dry ingredients and let sit for 10 minutes place into greased containers (or parchment paper covered muffin tins) cook in preheated 350° oven for about 20-30 minutes. It will rise and the center will be soft and so so so GOOD!
I also like to make a kind of sweet butter. Made from coconut oil stevia, touch of vanilla bean (the paste scrapped out of a fresh pod), a dash of cocoa powder and a bit of salt. This sweet butter is then slathered all over the Soufflé.
Whoa step back taste buds you're about to have a mouthgasm.
- - - - - - - - - - - - - - - - - - - - - - - - -
It helps to have surrounded myself with foodie friends (shout out to my favorite local chef Kasey for constantly inspiring me and Daniel for your loving encouragement). Who shop with me at the local farmers market and support pasture raised, gmo-free, organic, wild crafted, foraged, happy, local food. Yes, I know I am blessed to live in California's Bay Area and I give thanks everyday for sharing my table with such great and immense love.