1. Cassava Flour Bagels
If done well, these cassava flour bagels should leave a crunchy taste in your mouth. You don't need a lot of ingredients to make these tasteful, crunchy bagels, and they are gluten-free!
COURSE Breakfast (American Cuisine)
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
SERVINGS 4
INGREDIENTS
3 whole eggs
1/4 cup avocado oil
2 tablespoons coconut milk
1/4 tsp cream of tartar
3/4 tsp baking soda
1 tablespoon water
1 teaspoon sea salt
1 cup cassava flour
1/2 cup arrowroot flour or cornstarch
2 tbsp coconut flour
1 egg whisked for egg wash (optional)
Any bagel seasoning of your choice
INSTRUCTIONS
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl whisk together eggs, oil, and milk until smooth. Whisk in cream of tartar and baking soda, and then stir in the cassava flour, coconut flour, and arrowroot flour (or cornstarch). Stir until well combined--the batter should be thick but moldable.
- Bring a large pot of water to a rolling boil
- Divide the dough into 4 equal parts and shape into bagels, using a little water on your hands if needed.
- Drop each bagel into the boiling water and remove them right after they float to the top (30 seconds or so) and place them on the parchment.
- Brush with an egg wash if desired and then sprinkle with everything bagel seasoning
- Bake for 25-30 minutes and then remove from the oven. Allow to cool and then cut in half and enjoy!
2. Matcha Cheesecake Brownies
Your body deserves something as healthy, tasteful, and refreshing as Matcha Cheesecake Brownies. It is a gluten-free organic dessert that will surely wow you!Person 9
Serving Size 1 Square
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 Minutes
* If you want to get a beautiful green color with your Matcha cheesecake, it is advisable that you use a top-grade Matcha. This is because a low-quality Matcha will not give you a perfect green color.
Ingredients
FOR THE MATCHA CHEESECAKE:
- 8 oz (227g) cream cheese, room temperature
- 1/4 cup (50g) sugar
- 1 tbsp (12g) a high-quality Matcha
- 4 oz (115g) white chocolate, melted
- 1 egg, room temperature
FOR THE BROWNIES:
- 6 tbsp (85g) unsalted butter, diced
- 6 oz (170g) semi-sweet baking chocolate
- 1/2 cup (100g) sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (70g) sweet rice flour (or sub all purpose flour if gluten is not a concern)
- 1 tbsp (4g) tapioca starch/flour
- 1/4 tsp fine grain salt
Instructions
- Pre-heat the oven to 350°F/175°C degrees & line an 8x8 inch (20x20cm) non-stick square baking pan with parchment paper
FOR THE MATCHA CHEESECAKE:
- In the bowl of your stand mixer fitted with the paddle attachment (or use a bowl with hand beaters or a whisk), beat cream cheese & sugar on medium speed until smooth, stopping to scrape the bowl with a spatula as needed
- Stop the mixer, sift the matcha into the cream cheese & beat until fluffy, a few minutes
- Add in the melted white chocolate & egg, beat until mixture is smooth & well combined
FOR THE BROWNIE BATTER:
- In a medium saucepan, melt butter over medium heat. Turn heat to low, add chocolate & stir until just melted. Remove from heat & whisk in the sugar. Whisk in eggs, vanilla, sweet rice flour, tapioca starch, cocoa powder & salt, mix until well combined.
- Portion about 3/4 of brownie batter into the prepared pan. Add the matcha cheesecake to the top of the brownie batter in an even layer.
- Add the remaining 1/4 of the brownie batter to the top of the matcha cheesecake layer in tablespoon dollops. Use the tip of a paring knife to swirl the brownie batter & matcha cheesecake into a marbled pattern.
- Bake the brownies on the center rack for 30 minutes. Let the brownies cool completely in the pan. Lift the brownies out of the pan by the parchment paper. Slice into 9 or 16 squares, depending on how large you want your slices.
- Brownies will last 2 days at cool room temperature, 5 days in the refrigerator, or 1 month double wrapped in the freezer.
(Note: Ingredients and instructions courtesy of Ful-filled)
3. Honey-Mustard Brussels Sprouts Salad
Total Time Taken: Prep/Total Time=25 minutes
Serving: 10
Ingredients
1 pound fresh Brussels sprouts, trimmed and shredded
2 medium tart apples, chopped
1 medium red onion, chopped
1 small sweet orange pepper, chopped
1/2 cup chopped walnuts
1/2 cup green grapes, sliced
1/2 cup shredded cheddar cheese
3 bacon strips, cooked and crumbled
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons honey mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients, including the honey; pour over salad. Toss to coat.
(Note: Ingredients and instructions courtesy of Tastes Of Home)
4. Oven-Barbecued Ribs
Make the meat fall off the bones with no stress! You'll enjoy the ribs rubbed with one of the best barbecue sauces in the market! Good news: It is simple and fast!
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Servings: 6
Ingredients
3 pounds pork spareribs
1 onion, diced
1 cup ketchup
½ cup water
½ cup chopped celery
¼ cup vinegar
3 tablespoons STUBB's sauce
2 tablespoons white sugar
1 tablespoon Dijon mustard
2 teaspoons salt
1 onion, diced
1 cup ketchup
½ cup water
½ cup chopped celery
¼ cup vinegar
3 tablespoons STUBB's sauce
2 tablespoons white sugar
1 tablespoon Dijon mustard
2 teaspoons salt
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan.
Step 2
Mix onion, ketchup, water, celery, vinegar, STUBB'S sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover.
Step 3
Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.
Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.
(Note: Ingredients and instructions courtesy of Allrecipes).