Buttermilk Biscuits

Comfort foods can be healthy foods: These grain free buttermilk biscuits will leave you feeling full without the sugar crash or carbohydrate cravings from traditional wheat biscuits.   Wheat is a common allergen, we all know that but did you know that  some people report dramatically lowered seasonal allergy symptoms from eliminating wheat?  Tell your friends!

High quality eggs, buttermilk and butter or coconut oil make these a great source of brain food and lasting energy-perfect for an afternoon snack!  The flours, flax and buttermilk are available locally at Berkshire Organics, Guido’s and the Berkshire Coop Market.  These are perfect for brunch: as a base for eggs benedict.  Or  a dessert topped with creme fraiche and a few blueberries or how about biscuits and gravy?  Yum! Set your oven to 425 and get baking!

First, mix together your dry ingredients, making sure to break up any lumps.

  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain salt
  • 2 Tablespoons almond flour- Bob’s Red Mill makes a superior almond flour.
  • 2 Tablespoons finely ground flax
  • 3/4 cup coconut flour

Once your dry mix is thoroughly combined:

  • add 6 Tablespoons (a heaping 1/3 cup) of cold coconut oil or cold, unsalted pasture butter, broken up into small chunks.

Cut the fat into the dry mix using a pastry cutter until you get a pea sized meal.  Stop combining before it starts to clump together into a ball.

Crumbly flour and butter mixture.

Crumbly flour and butter mixture.

Combine in a separate bowl:

Whip the egg into the buttermilk.

Evan's Cultured Buttermilk is great to bake with.

Evan’s Cultured Buttermilk is great to bake with.

Pour the wet mixture into the dry and fold to combine.

Finished batter resting for a few minutes. The batter will be very wet, but as it sits for a few minutes the coconut flour will fully absorb the excess liquid. Line a baking sheet with parchment paper and scoop out biscuits, I have used 1/4 cup measure as well as an ice cream scoop.  Make them as big – 8 biscuits- or as small – 16 biscuits- as you like.  Use your hands to flatten them a bit into shape. Bake for 18-20 minutes- til browned and set. Eat immediately or let cool completely and keep in an air tight container in the fridge.

Snack time: creme fraiche and warm biscuits!

Snack time: creme fraiche and warm biscuits!

Very Vanilla Cake with Chocolate Frosting

My friend Bobbie found this recipe on the world wide web, if it’s yours, please send me a link so I can give credit!

Happy Birthday!

Happy Birthday!

Bobbie and I made this as a birthday cake for her boyfriend and I made it again for my Dad’s birthday last month.  This recipe is for a moist, springy, not too sweet cake and it was a big hit with everyone.  No one seemed to notice it was mostly sugar and carbohydrate free, perfect if your dad has diabetes and you want to make him a birthday cake he can healthfully enjoy!  Yes there is some apple sauce in the cake, and, no apples are not on the Candida diet but they also do not contribute a lot of sugars to the over all cake. The apple sauce adds a lot of moisture and contributes to the texture of the cake. I would recommend having a slice and sharing (or freezing) the rest.  The chocolate frosting is just melted chocolate with heavy cream aka ganache.  I have been trying out stevia sweetened chocolate with erythritol (sugar alcohols fermented from non gmo corn) and so far Coco Polo is the winner in the dark chocolate category.  It’s nice to know when I get a chocolate craving I can satisfy it without creating more sugar cravings.

Ingredients for One 9 in Round Cake:

  • 1 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 8 large eggs
  • 2/3 cup coconut oil (or butter)
  • 4 tablespoons coconut milk or other milk
  • 2 tablespoon vanilla extract
  • 1/2 cup apple sauce
  • Stevia to taste


Preheat your oven to 350 degrees.  Grease and then line the bottom of a 9 inch round pan with parchment paper.  I used a spring form pan.

Sift the coconut flour into a bowl and then combine with the rest of the dry ingredients.


In a separate bowl, beat the eggs until frothy.  Add the room temperature (soft or liquid) coconut oil, beat well, then add the rest of the wet ingredients.

Add the dry ingredients and mix well to combine.  Add the stevia, a dropperful at a time until the batter tastes sweet to your liking.

Pour the batter into the prepared pan and bake until a toothpick or knife inserted into the center of the cake comes out clean- about 30 minutes.


Cool completely before frosting.

Chocolate Ganache

If you are looking for a more in depth how to, try this!



1/2 cup of heavy cream

4 oz of dark chocolate

a pinch of salt


Coarsely chop the chocolate and place in a bowl.

Warm the cream just barely to a boil over medium high heat.

Pour the heated cream over the chocolate and salt.  Let sit for 10 minutes, do not stir!

After 10 minutes, stir with a whisk to emulsify.  Be sure to scrape the bowl with a spatula to incorporate everything.

Spread slightly cooled ganache on a cooled cake and then refrigerate til serving.


Let the ganache cool for an hour, stirring several times in between to keep it smooth.  Then beat on high with a mixer til it’s fluffy.  Frost with a knife or use in a pastry bag.


Served with whipped cream, of course!

Served with whipped cream, of course!

Perfect Scrambled Eggs

My roommate in NYC showed me this video of Gordon Ramsay making perfect, velvety scrambled eggs.  It was pretty easy to replicated his results so this is definitely a great recipe!  I eat eggs a lot, I would even say they are my go to source for protein.  I get these amazing, huge eggs from my friends farm in Hinsdale, seriously, this place is chicken heaven.  So I was attrcted to the idea that scrambled eggs could be elevated to the sublime with a few tips on technique from a chef that knows food and chemistry, hmmm, sounds like someone else I know. Yeah, that would be my dad!

Perfectly scrambled!

Gordon Ramsay’s Perfect Scrambled Eggs Tips:
– Whisk the eggs only when they are in the pan.
– Give the eggs a break from the heat once they get going, so they can combine and avoid drying out.
– Season the eggs right at the end. If you season them in the beginning, the salt will break down the eggs and they will turn watery.

A little heat goes a long way, Ramsay works the eggs with a spatula on and off the burner til they're done.

(serves 2)

– 4 eggs
– 1/2 tbsp crème fraîche (substitute with fresh cream, thickened cream, heavy cream or sour cream.)
– small knob of butter
– chopped chives
– sea salt and freshly cracked pepper

1. Break eggs in a saucepan and add butter. Do not whisk the eggs or season them at this point.
2. Turn on the flame and whisk the eggs in the pan using the spatula.
3. Keep stirring the egg mixture, and as soon as it starts to thicken a little, get it off the heat and continue stirring.
4. Alternate between stirring the eggs while they are on and off the heat, repeat a few times (about 3-4) until the scrambled eggs are of the right consistency (creamy and fluffy).
5. Take the eggs off the heat, mix in crème fraîche to cool it down, season with salt and pepper and fold in some chopped chives.

This recipe is from Noob Cook, thanks for the great transcription of the video!

Roasted Cauliflower with Fresh Parsley and Capers

I admit it, I used to think of cauliflower as a bland and difficult to cook vegetable, until I tried roasting it in the oven. Roasting is a very simple way to cook veggies, it just takes some patience and it makes the most flavorful cauliflower I’ve had.   This recipe dresses up what I think of as a winter vegetable with lots of fresh green parsley plus some capers, lemon juice and garlic for tons of good for you flavor.

Turn your oven to 350 and then get your ingredients together.


Big handful of chopped parsley, you can use as much as you want, go crazy, it’s good and good for you!

4 Tablespoons butter

1/2 Tablespoon Olive Oil

2 cloves of garlic, mashed or chopped

salt and pepper to taste

1 Tablespoon Capers

Splash of Lemon Juice

One head of organic cauliflower, cut into bite size-ish pieces

First, spread the chopped cauliflower out on a shallow baking sheet.  Then melt the butter on the stove with the capers and one clove of mashed garlic.  When it’s all melted and mixed, pour over the cauliflower and mix well.  Spread the oiled cauliflower evenly over the baking sheet.  Sprinkle with salt and pop it in the oven for 30-40 minutes, it should be soft and nicely browned when it’s done.

Parsley with a bit of oil, lemon, garlic and capers

While the cauliflower is roasting mix the chopped parsley with the remaining garlic clove, 1/2 tablespoon of olive oil and a splash of lemon juice.  You can add a few more capers too if you like.

Mix it up and you're almost done!

When the cauliflower is done, add the parsley and mix well to coat.  Adjust for salt and fresh ground pepper.  Eat immediately!

Cauliflower with capers, garlic and parsley, looks good enough to eat.