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January Recipes

posted Feb 28, 2014, 5:52 PM by Shona Macgregor   [ updated Feb 28, 2014, 5:59 PM by Steve Macgregor ]
Blue Cheese Dip, even appreciated by non blue cheese eaters
1 cup sour cream
1 cup greek yogurt
8oz blue cheese (Whitestone vintage blue)
4 spring onions finely chopped
freshly ground black pepper
2 tbsp chopped parsley

Crumble or mash with a fork the blue cheese, combine with other ingredients and serve dressed with chopped fresh chives.

Poppy Seed and Herb Crackers. Oven on at 160.c. Adapted from the gluten free almond flour cookbook by Elana Amsterdam.
2 cups almond meal
1tsp sea salt
1 cup flax meal
1 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup poppy seeds
1tsp veg stock powder (optional)
3 tbsp coconut oil
3 large free range eggs
Freshly ground black pepper

Combine all ingredients. Place tsp amounts on baking trays lined with baking paper. Dip a finger in extra poppy seeds and use to flatten mixture into crackers
Bake for 10-12 minutes until lightly golden
coll on the baking tray for 30 minutes.

Chocolate Brownies .Oven on at 160.c
2 1/2 cups almond meal
1/2 tsp salt
2 tsp baking powder
1/3 cup cocoa powder
1/4 cup coconut oil
2 large eggs
1/2 cup stevia sweetener ( or sugar)
1 tbsp vanilla extract
1 tsp ground ginger

Combine all ingredients until evenly mixed. Line a 7inch by 7inch baking tin with baking paper. Spread mixture in tin.
Bake for 30-35 minutes, until a knife inserted into the centre comes out cleanly. Cut into squares and allow to cool.