Sugar-Free Oatmeal Cakes

1/2 c rolled oats
1/2 c oat flour (if not have, just put oats into food processor until flour)
1/2 c chia gel mix (1 TB chia seeds in 1/2 cup of water - let sit for 30 minutes and gel).
1/4 tsp of baking powder
1/4 c protein powder (I use pea protein)
1/2 c of add ins (peanut butter, raisins, nuts, vanilla whatever, if no raisins--this is sugar free)

Combine ingredients. Should be thick and stick together, add water to a good dough consistency (ususally 1/4 to 1/2 c. more); plop spoonfuls on greased pan (12 total). Cook until lightly browned for about 12 minutes at 375

Nutrition per cake (if use 1/2 c raisins)
68 Cals, 1g fat, 11 carbs (1g of fiber, 4g of sugar), 4g of protein.

English Muffins (Dairy Free)

1 c warm water
1 c warm unsweetened alternative milk (or milk)
3 T Sugar
2 1/4 t of active dry yeast (or .25 oz packet)
5 1/2 to 6 cups of flour
3/4 t salt
1/4 c melted butter/fake butter
cornmeal, for dusting

Mix together warm water, warm milk, sugar, and yeast. Let stand for 5 minutes.
Meanwhile, sift the flour and salt and melt the butter (lukewarm).

After 5 minutes, mix in the butter. Mix in the flour. Knead until just elastic, then put in oiled bowl and cover for 60-90 minutes (until it doubles in size).

Punch down the dough on cornmeal, turn the dough over, roll out and cut out muffins. Let sit for 30 minutes.

Cook on 300 degree griddle for 10 minutes or until lightly browned, on each side (I use a cast iron skillet and set my stove on about 4 of 10 for first batch, then on low after that)

Quick Yeast Rolls

Ingredients

• 1 cup plus 2 tablespoons warm water
• 1/3 cup oil
• 2 tablespoons active dry yeast
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 egg
• 3 1/2 cups flour (either bread flour or all-purpose will work)
   

Instructions

1. Preheat oven to 400 degrees.
2. In the bowl of your stand mixer, combine the warm water, oil, yeast, and sugar. Allow the mixture to rest for 15 minutes.
3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture using a dough hook. Add the remaining 1 1/2 cups flour 1/2 cup at a time.
4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest for 10 minutes.
5. Bake for 10 minutes or until tops are just golden brown.

Tom Kha

Broth

2-3 Cups of Fish Stock

Pinch of salt

2 stalks lemon grass

3 red shallots

2 corriandor roots

2 chili peppers

1.5” of galangal root

3 kaffir lime leaves

1t chili garlic sauce

Chunks

1 pound of shrimp

1 cup chopped mushrooms

1-3 T fish sauce

1 can baby corns

Finish

Can of coconut milk

Lime juice

Fresh cilantro

Crunchy Fermented Pickles (Cucumber)

I use a 5 liter pot.

Take your pickles. Cut off the blossom end.

Put the whole pickles in your jar. Add some dill, add an onion and a garlic, and tablespoon of black tea. Add some black peppercorns

Boil gallon of water with 3/4 cup kosher salt. Let the water cool a touch, but pour it hot over the mixture.

Weigh it down with stones. Turn down your AC to 75 degrees (or lower if you can afford it) and put the pot in a cool corner.

5 days later, take the pickles out of the big jar and put them in little jars, covering with the mixture they fermented it. Put them in the fridge.

Can last up to a year.

Soaked Nut Peanut Butter

Raw Peanuts:

Soak 12 hours; then dry 12 hours in dehydrator at 155 degrees.

Roast in layer on baking pan for 25 minutes at 300. Check and add 3 minutes at a time until they taste roasted.

Let cool.

Grind in food processor for about 5-10 minutes, until it looks like peanut butter in the following ration:

4 cups peanuts; 1 t salt; 1-2 t oil (I like olive oil).

Chia Seed Pudding

3 cups water
1 cup chia seeds
1 can of coconut milk (1 1/2 cups)
1/4 t stevia
1 t vanilla extract

Mix it together and let it sit, stirring occassionally for a couple of hours.

Makes about 9 servings (3/4 cups)

Each serving has about 142 calories, 12g fat, 5g fiber, and 3g protein. Yum!