Zucchini Fries

There's nothing more annoying  when you can't enjoy  the same fries like everyone else in the household can.  However, I like zucchini, and  was pondering how to use  it differently this time. After scooting around the web, I found many zucchini fries to contain  white flour or oils or ingredients I didn't have at home at the time.
But I did have  roasted almond flour at home.. (leftovers from making almond milk that I  dried in the oven and ground to a new meal) as well as other things.

You'll need:
a medium-sized zucchini
2 tbsps onion powder
1 tsp rosemary (I used the dried kind)
1/2 tsp salt
1/8 tsp black pepper
half a cup  roasted ground almond flour
half a cup parmesan cheese
1 egg

This is what you'll need to do:
1. Preheat oven to 425F (225C).
2. Cut the zucchini into  sticks (like fries). If you wish to peel them first that is your choice, I prefer keeping the green skin.
3. Mix together dry ingredients (I used bags for this recipe, one for the dry meal and another for the egg) in one bag, set to the side.
4. Blend egg until smooth, pour into the next bag. 
5. Add in the zucchini sticks into the egg bag and seal it enough in your hand so it won't leak. Toss around the sticks inside so they get a good egg-coating.
6. Remove the  now egg-coated sticks from the egg bag and add them in the dry meal bag. Repeat the same there and toss around in the bag until all  have been coated in  the meal mix.
7. Line a baking pan with parchment paper and lay out your zucchini fries evenly.
8. Bake in the middle of your oven for 15 - 18 mins. Remember that it varies between different ovens.
9. Serve and enjoy!

Creamy Zucchini-Cauliflower Soup

Whenever I  get the  touch of a common cold it always makes me feel  seven times as miserable as it also affects my already crummy immune system and  gives me breathing issues. However,  licorice tea does wonders. It works wonders. It helps ease the breathings and I can once again  take control of the panic that threatens to  jump me into seizures instead.

Anyhows, I wasn't feeling up to solid foods. I haven't been wanting  solids in a few days now. But I wanted something to eat. So,  I checked around the web and  found a recipe for a low calorie creamy zucchini soup. It sounded good.. but I wanted a bit  more nourishment in mine. So, I used that one as a mere base..  here's my version instead:

Creamy Zucchini-Cauliflower Soup 
serves 2 to 3

You'll be needing:
1 tbsp coconut oil
half an onion, peeled and diced
1 tsp garlic powder
half a medium sized zucchini, peeled and  diced
a quarter cut of a medium-sized fresh cauliflower, cut into florets
(if you don't have fresh, frozen will do..  about 1.5 cups)

2.1 cups (5 dl) water + veggie cube (stock cube)
0.5 cup (0.5 dl) coconut cream

Heat up  coconut oil in saucepan, add onion, and zucchini and garlic powder, stir around until glazed. 
Add water and stockcube and cauliflower too.
Bring to boil,  lower heat to medium, let simmer  for 10-15 mins.
Take off heat, add coconut cream and blend together using  foodprocessor or handblender until creamy and smooth.

Enjoy!

Flourless Glutenfree Zucchini Brownies

I have to admit that I am leaning more and more towards the Paleo Diet in one way or another.  For most part I have already excluded  grains out of my diet and  most of the majority of dairy foods too  though I do still want to have my cheeses, I'm not ready to let those go quite yet. I'm not so fond of the high fat in the LCHF diet, after a while it does get to be a bit too much, and I have found myself craving for a simple sallad between turns.. and not so much bacon..  to be honest, I haven't had bacon in a while. I wonder why.

Anyways,  back to subject, I found this  recipe online. I was craving for  something sweet but something totally grainfree and came across Delighted Momma and her blogsite on Paleo foods. I fell for her version of the flourless zucchini  brownies and tried it out.  Mind you, I forgot to add the nutmeg, but it was still a  success! I can guarantee you  with my kids, there wasn't anything left in the dish by the end of the evening. Not even a single crumb!

For those that would like the recipe  in swedish, I hath converted it here.. well.. roughly. Since I do use the american cups in the recipe. I went after those..  basically. But  all in all..  yeah. I hope you'll forgive. I'll add pics next time I bake this again,  the cake was eaten too quickly this time, I didn't have the  chance to get in a few shots!

Zucchini Brownies eller Glutenfritt Kladdkaka!

Du behöver:
1 kopp mandelsmör (ca en liten brk Markatta Mandelsmör)
1 och en halv kopp Zucchini (ca 150g skalat och finhackat)
en tredje dels kopp honung (ca 10 rågade matskedar svenskt honung)
1 ägg
1 tsk vaniljpulver
1 tsk natriumbikarbonat
1 tsk kanel
ca 80-100g mörk choklad 70-80%, finhackat

1. Värm ugnen i förväg ca 180C.
2. Blanda alltsammans i en bunke. Det blir en ganska kladdigt och löst kletigt "deg".
3. Smörj en form. En liten form räcker.  Det går väl också grädda i en springform om du har en sån.
4. Häll i. Grädda i nedersta delen av ugnen ca 35 - 45 minuter. Testa gärna med en tandpetare om det kommer ut torrt.
5. Låt svalna av. Sen  njuuuut!



Än så länge äger jag inte ett matberedare för att kunna göra all mat som kräver finess moment, men  man kan finhacka  grönsaken och chokladen i denna  fall. Det fungerar lika bra för det!

Mina ungar som inte tycker om grönskaer annars tyckte att kladdkakan blev jättegott! De trodde inte att det inte fanns en enda gnutta mjöl i den eller att det fanns zucchini i den heller. Fast nästa gång skall jag prova med att köra in kakao nibs istället för Lindts choklad.

Cherry Cobbler

So, I was feeling a bit peckish and wanted to make a semi-sweet dish. I had  cherries in the freezer and made use of those in my Cherry Cobbler. Again, I'm trying to go for a gluten-free dish and make it just as yummy!

Cherry Cobbler

Cherries - (fresh or frozen your choice, so long they're pitted)
1/2 cup almond flour
1/2 cup coconut flour
2 tbsps sweetener of choice (optional)
2 tbsps coconut oil
2 eggs

Preheat the oven to 350F (180C). Tip cherries into dish of choice.. (I used a small casserole form). Mix together all dry ingredients in a bowl. Mix in  oil and eggs by hand (yes! use your fingers). The result should be  crumbly. Lay this on top the cherries. Press down gently to a somewhat flat surface. Pop into the oven, bake on middle shelf for 30 mins until golden brown. Let cool off.  In the meanwhile you can  whip up the vanilla cream for the servings. Just  doublecream and bourbon vanilla powder.

Seed Bread

.. and then there are those days that have you craving for bread! to sink your teeth into a sandwich and just dream yourself away  with  just that texture and flavor..  but..  it always contains something you shouldn't have, like,  gluten. I fell for that craving today.. but made this  bread instead. It's orignally posted at levamedlchf.se, in swedish I might add, and with the exception I didn't have any kesella in the  house, I  made a minor change and used doublecream instead, but it turned out just as  yummy!

You'll need:

3 eggs
3 dl  grated cheese
1 tbsp mayo
2 tbsp doublecream
1.5 tsp baking powder
5 dl unsalted seeds (I used pumpkin, sesame, sunflower, flax and psyllium)

1. Preheat oven to 250C (app. 482F)
2. Mix eggs, mayo, cream and baking powder together.
3. Add cheese and seeds. Mix until all is combined to a wet mess.
4. Spread out in pan with baking sheet, try get it flat and even.
5. Bake on middle shelf for 15 mins until golden.
6. Let cool down and  cut in 12-16 squares.


Trust me. These are so damned yum! You won't want  regular bread ever again..

Original recipe used is at levamedlchf.se

Nutrition per portion if made 15 pieces: Fat 12g, Protein 7g, Carbohydrates 1g, ca 146 Kcal.