1/2 lb cherry tomatoes cut in half 1/4 red onion thinly sliced 1 clove of garlic minced 1/4 cup olive oil 1 Tbsp. red wine vinegar juice of 1 lemon fresh basil ( 1/4 cup chopped or more if you like) fresh ground pepper to taste salt to taste Mix every thing together and store… Continue reading Marinated Cherry Tomatoes
NOT Potato Salad
This is for my sister. She is diabetic and cannot eat potatoes due to the high amount of carbohydrate in a single potato. She loves potato salad but can no longer eat it and with another summer season soon upon us I have made an alternative that turned out to be very close to what… Continue reading NOT Potato Salad
Rhubarb Custard Crisp
RHUBARB CUSTARD 4 cups diced rhubarb 1 cup date puree 3 eggs 1/4 cup flax meal Cover diced rhubarb and with boiling water. Let stand 5 min. Drain. Mix in date puree, eggs and flax meal. Pour into a glass baking dish that is approx 9″ square and at least 3 ” deep. CRISP TOPPING… Continue reading Rhubarb Custard Crisp
Smoothies For Breakfast
Makes 2 Blend together and enjoy.
Pancakes (no syrup needed)
1/2 cup flour (your favorite kind; can make gluten free using flax meal) 1/2 oat bran 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp.salt 1/2 cup milk (any kind) 1/2 cup unsweetened apple sauce (or just finely grated apple) 2 T melted butter 1 egg Mix all dry ingredients. Add wet ingredients and stir.… Continue reading Pancakes (no syrup needed)
Rhubarb Cheesecake
Preheat oven to 375°F to start. After crust in done reduce to 300°F. Makes a 9 inch cheesecake. This recipe can be cut in 1/2 and made in a 6 inch pan. You will need to adjust cooking time for the cream cheese layer to approx 20 min. Crust 1 cup flour 1/2 cup oats… Continue reading Rhubarb Cheesecake
Ketchup
1 small can tomato paste (156 ml) 1 Tbsp. date puree 2 Tbsp. vinegar 1/8 tsp. onion powder salt and pepper to taste Whisk all ingredients together and enjoy.
Chocolate Fruit and Nut Bars
8 oz dates (if dates are on the dry side add 2 Tbsp. water and soften in microwave for approx 1 min.) 2 oz almonds 2 oz cashews 2 oz coconut 1 oz cocoa 1 oz 95% Lindt chocolate 1/2 tsp. vanilla Place dates, vanilla and cocoa in food processor and puree. Remove to a… Continue reading Chocolate Fruit and Nut Bars
Bran and Fruit Muffins
Mix dry ingredients in large bowl. Mix all wet ingredients in a large measuring cup (4 cup one will hold everything) and blend together. Make a well in dry ingredients pour wet into dry. Add cranberries or raisins and mix well. This batter can be stored in the refrigerator for up to 3 weeks.
Peanut Butter Cheesecake
update February 2024 This is a no bake, sugar free, cheesecake. I have added 2 more options for the base of this cheesecake. Makes approx. 10 small mason jars or 1 6″ spring form pan. This recipe can be doubled to make a 9″ spring form pan as well. Crust (original) Mix together until incorporated.… Continue reading Peanut Butter Cheesecake
Sugar Free Kitchen 