Monthly Archives: July 2011

2 tbsp. Butter
1- 8 oz. Package cream cheese
2 eggs
Dash salt
2 tsp. Vanilla
1/2 c. Xylitol
1 1/2 tsp. Baking powder
1/4 c. Wheat gluten
2 1/2 c. Unsweetened coconut flakes
1/2 c. Almond meal
1/2 c. Chocolate chips (85% cocoa or more chocolate bar, crushed)- optional
1/2 c. Walnuts- optional

Preheat oven to 325 degrees F.

Mix cream cheese, butter, eggs until creamy. Add vanilla, salt, xylitol, and baking powder. Mix well. Add gluten, coconut and almond meal. Mix in chocolate chips and walnuts.

Scoop one inch balls of dough onto cookie tray covered in parchment paper. Slightly flatten dough balls with fingers.

Cook for 15 minutes or until golden around the edges. Remove from cookie sheet and cool. Makes about 50 one inch cookies.

Feeds about 4 people
2 pounds of chicken breast, rinsed, dried, and sliced into finger-like shapes. Pieces should be fairly uniform in size.
2 eggs, beaten in a bowl for dipping chicken pieces
2 c. Almond meal
1 c. Parmesan cheese, finely grated
Spices to taste (1 tbsp. Season salt, 1/2 tsp. Black pepper, 1/2 tsp. Sage)
1/2 c. Coconut oil, or enough to have about a 1/4 inch of oil in the bottom of a large frying pan.

Put oil into pan and heat on medium/low. Do not use high heat.
Mix together almond meal, Parmesan and spices into a flat baking dish.
Dip chicken pieces into egg and then cover with the almond/cheese mixture. Place into the warmed oil a few pieces at a time leaving enough room for pieces not to touch. Also leave room to turn them over carefully with a metal spatula after about 5 minutes, or until you can see the bottom half is cooked- it will have a white line about half way up the chicken pieces. Turn over and let cook another 5 minutes. Place done pieces in a pan lined with paper towels to drain excess oil. Continue procedure until the remaining chicken pieces are done.

1 cup (2 sticks butter)
1cup Xylitol
2 eggs
1 cup buttermilk (1 c. Half and Half with 2 tsps. Vinegar)
2 tsps. Vanilla
3/4 c. Vital wheat gluten flour
1/2 c. Whole wheat pastry flour
1 c. Almond flour
1.5 tsp. Baking soda
1/2 c. Hershey’s Unsweetened Cocoa Powder
1/2 tsp. Salt
1/2 c. Boiling water

Prepare two 9 inch round cake pans by buttering, flouring and putting wax paper at the bottom of each pan. Preheat the oven to 350 degrees F.

Cream butter and xylitol until fluffy in mixer. Add eggs and vanilla, mix well. Add buttermilk. Slowly add in flours, salt, chocolate and baking soda. Lastly add in hot water to dissolve any chunks. Mix until smooth and slightly fluffy. Add half of the cake batter to each of the cake pans and spread evenly. Put aside while you make the cream cheese filling.

Cream Cheese Filling
1- 8 oz. Package cream cheese
1 egg
1/3 c. Xylitol
Dash salt
1 c. Chocolate chips ( I use 2- 3.5 oz bars of 85% or more chocolate such as Valrhona or Green&Blacks)

Cream cream cheese, egg, and xylitol in mixer. Mix well, until uniformly creamy. Add salt and chocolate chips. Spoon half of the cream cheese mixture into each cake pan. Gently smooth the spooned mixture into the cake batter, spread evenly.

Bake at 350 degrees F for 35 minutes. Remove from oven and cool before removing from pans.