Curried Sunflower Seeds

Curried Sunflower Seeds

Course Snack
Servings 6

Ingredients
  

  • 1 Tbsp. Original Ghee -or Maple Cinnamon Ghee
  • 1.5 Teas. curry powder
  • 1/8 Teas. good salt
  • 1/4 Teas. black pepper
  • 1 Teas. maple syrup
  • 1 cup raw sunflower seeds

Instructions
 

  • Melt the ghee and add the curry, salt, pepper and maple syrup. Stir till incorporated. Add sunflower seeds and a dash of olive oil and stir till seeds are well coated.
  • Line a baking sheet with parchment paper and spread out the seeds evenly. Try not to have them “bunched” together.
  • Place into a 300F preheated oven. In about 10 minutes take them out of the oven and stir – still making sure the seeds are evenly spread out.
  • Taste one (watch out they’re HOT!) and if more salt is needed, sprinkle over seeds.
  • Place back in oven. You will begin to smell them roasting before they burn. Can toss them another time or so to make sure they’re roasting evenly.
  • When golden brown, remove and place on a cooling rack. When cooled, put into a clean jar and lid. Store in fridge.

Notes

Use as a snack.  Adds a nice crunch on top of soups, salads, sauted seasonal greens or rice dishes.
Maple Cinnamon Ghee works perfectly too!
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Corn Pudding

Baked Corn Pudding

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6

Ingredients
  

  • 2 Cups freshly grated corn - (if using frozen, thaw and blend to break up kernels)
  • 2 Eggs - beaten
  • 1 Teas. good salt
  • 1/2 Teas. cracked pepper
  • 1 Tbsp. maple syrup
  • 2 Tbsp. Original Ghee
  • 1 Tbsp. flour
  • 1 Cup half and half - or whole milk
  • 1 Teas. freshly ground nutmeg

Instructions
 

  • Preheat oven to 350F.
  • Grate corn, and add salt, pepper, maple syrup, flour and melted ghee.
  • Add beaten eggs and milk.
  • Stir well and pour into a greased (with ghee) 9x9 pan OR individual baking cups.
  • Bake at 350F for 45minutes or longer. Pudding is done when inserted toothpick comes out clean.
  • Drizzle with a little maple syrup or honey prior to serving.

Notes

Any of our ghee products can replace the Original Ghee. Honey Ghee and Maple Cinnamon Ghee give it a sweeter flavor.  Sriracha Ghee gives it a little heat while Black Garlic Ghee brings home a mild, savory garlic flavor.
If using Honey Ghee, substitute the maple syrup with honey.
You may pour this into a 9 x 9 baking dish or individual cups as a special treat.
Using a nutmeg grinder with a crank is so helpful. Grinding whole nutmeg produces a far better flavor.
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Crockpot Applesauce

Crockpot Applesauce

Prep Time 45 mins
Cook Time 3 mins
Total Time 48 mins
Servings 8 small servings

Ingredients
  

  • 12 organic apples - a variety is best
  • 1 Tbsp. Turbinado sugar or maple syrup
  • lemon juice - about ½ lemon
  • 1/4 Cup filtered water
  • 1 Tbsp. cinnamon - optional
  • 1 Tbsp. melted Original or Maple Cinnamon Ghee

Instructions
 

  • Wash, peel and core the apples. Cut into 1’ pieces. Place into crockpot along with the water and lemon juice.
  • Stir together and cover, cook on high for at least 3 hours.
  • Test the softness of the apples by squishing them on the side of the crockpot.
  • Add sugar or maple syrup, melted ghee and cinnamon. Cover and continue to cook for another hour.
  • Turn off heat. Allow to cool slightly and blend with an immersion blender till very smooth.
  • Chill and share!
  • NOTE: Easy to make and so velvety smooth. Tastiest applesauce you will ever eat.
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Peach Cobbler

Peach Cobbler

So yummy!  Serves 8-10.

Ingredients
  

  • 1/2 cup Simply Ghee Original or Maple Cinnamon or Honey Ghee - melted
  • 1 cup organic flour
  • 1/2 - 3/4 cup Turbinado sugar
  • 1/2 cup brown sugar
  • 1 cup whole milk
  • 4-5 cups fresh sliced peaches - peeled*
  • 1 Tbsp. fresh lemon juice
  • Generous sprinkle ground cinnamon
  • Pinch good salt

Instructions
 

  • Melt ghee in 13 x 9 baking dish.
  • In a mixing bowl, combine flour, ¾ cup Turbinado sugar, baking powder and pinch of salt. Add the milk and stir just until dry ingredients are moistened.
  • Pour the batter over the ghee in the baking dish. Do not stir!
  • In a medium saucepan, bring the brown sugar, peaches and lemon juice to a boil over high heat, stirring constantly. Pour over batter but don’t stir.
  • Sprinkle with cinnamon.
  • Bake at 375 degrees for 40-45 minutes or until golden brown.

Notes

Serve alone, with fresh whipped cream or warm with vanilla ice cream.
  • Peeling peaches:  Blanching peaches loosens their skin and makes them super easy to peel.
    • 1) Score an X on the bottom skin of each washed peach. Do not cut deeply - just need to score the skin.
    • 2) Put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds or up to one minute if the peach is not quite ripened.
    • 3) Remove each peach from the boiling water using a pair of tongs or slotted spoon.
    • 4) Submerge into a ice bath for at least one minute to cool quickly.
    • 5)  Cut them in half, remove the pit, peel off the skin using your fingers or a small knife.  Slice/dice them for the recipe.
    • 6) BE CAREFUL!  They are slippery!
 
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Old Fashion Oatmeal Ginger Cookies

Old Fashion Oatmeal Ginger Cookies

This recipe calls for muscle and not a mixer. You will be blending by hand honey!

Ingredients
  

  • 1 cup all-purpose flour - Einkorn is good
  • 1 Teas. salt
  • 1/2 Teas. baking soda
  • 1 Teas. ground cinnamon
  • 1/4 stick unsalted butter
  • 1/2 cup dark brown sugar
  • 1/2 cup melted Honey Ghee or Original Ghee
  • 1/4 cup granulated sugar
  • 1.5 Tbsp. ground ginger
  • 1 large egg + 1 large yoke
  • 2 Teas. vanilla extract
  • 3 cups old fashion rolled oats
  • 1 cup crystalized ginger or chewy ginger candy - cut into pieces

Instructions
 

  • Make sure the oven rack is in the middle and preheat oven to 375. Line 2 rimmed cookie sheets with parchment paper.
  • Whisk flour, salt and baking soda together in a medium size bowl and set aside.
  • Melt the butter in an 8-inch skillet over medium heat and stir occasionally till the foaming subsides. Continue to cook for about 2 minutes, stirring and scraping the bottom of the pan constantly with a heat-resistant spatula until the milk solids are dark golden brown and the butter has a nutty aroma.
  • Put butter into a larger bowl, scraping the skillet with spatula and stir in the cinnamon and ground ginger.
  • Add the brown sugar, granulated sugar and melted ghee and whisk or blend with a wooden spoon till combined. Add the egg and yoke and vanilla; whisk until the mixture is smooth. Using a wooden spoon or spatula, stir in the flour mixture until fully combined, about 1-2 minutes. Add the oats and ginger (or raisins) if using and stir until evenly distributed. Mixture will be very stiff.
  • Divide the dough into 20 or so portions, each 2-3 tablespoons. With damp hands, roll into dough balls and place on a cookie sheet with 2” between them. Press them down into about a 2 – 2.5” disk.
  • Bake one cookie sheet at a time for 5 minutes and then turn the sheet around halfway. Bake for up to another 5 minutes or until cookies are set and lightly browned. Centers should be soft.
  • Let cookies cool on the tray on a wire rack for 5 minutes, then remove with a metal spatula and cool completely on a wire rack.

Notes

Enjoy plain or with ice cream, nut butters, lemon curd, or spread with some ghee.
Options: For Cinnamon Raisin Oatmeal Cookies, omit the ground ginger and candies. Increase cinnamon to 1 tablespoon and add 1 cup of raisins.
Learn more about Einkorn flour and why it is great to use in recipes in this article on Dr. Axe's website.
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No Bake Blueberry Dessert

No Bake Blueberry Dessert

Tastes like freshly picked blueberries straight from the sun-kissed patch! You will want seconds!

Ingredients
  

  • For the Crust
  • 1 cup almonds - ground
  • 1 cup graham crackers - ground
  • dash cinnamon and nutmeg - from the ingredient amounts below
  • pinch unrefined salt
  • 1/4 cup butter - melted (1 stick)
  • 1 Tbsp. Ghee - melted
  • For the Filling
  • 3-4 pints fresh blueberries - washed and drained
  • 3/4 - 1 cup raw sugar
  • 3 Tbsp. cornstarch or white flour
  • 1-2 Teas. cinnamon
  • 2 Teas. vanilla
  • 1-2 Teas. Teas. nutmeg - freshly ground
  • 3/4 cup filtered water
  • 2 Teas. fresh lemon juice
  • pinch unrefined salt

Instructions
 

  • For the crust
  • Using a food processor, add graham crackers and ground/chop till somewhat fine. Add to the bowl.
  • Ground/chop the almonds till somewhat fine but with a few chunks. Add the almonds to the graham crackers along with cinnamon, nutmeg and salt and stir till ingredients are well blended.
  • Add the melted butter and ghee and mix thoroughly with your hand or pastry blender until incorporated and lumpy.
  • Press this mixture into the bottom of a larger pie pan or individual dessert bowls.
  • Bake at 350F for 10 minutes or until golden. Remove from oven and cool.
  • For the filling
  • In a saucepan over medium heat, add cornstarch/flour and sugar. Stir in 1 cup of the blueberries and the rest of the ingredients. Continue to stir often for about 5 minutes or until it starts to boil and thicken. Remove from heat.
  • Place the rest of the blueberries in a big bowl and add the thickened sauce. Stir gently until well incorporated.
  • Pour it into the baked pie crust. Smooth the top and place in fridge, covered for at least 4 hour or overnight.

Notes

Can also use Maple Cinnamon Ghee or Honey Ghee.
Super delicious made with fresh strawberries or peaches (peeled), or a mix of berries. Top with whip cream if you desire but this dessert stands well all on its own!
Serves 8 generously!
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Brussels Sprouts with Walnuts and Ghee

Roasted Brussels with Walnuts and Maple Cinnamon Ghee

Serves 4-6 as a side dish.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 1 bag fresh Brussel sprouts
  • 2 Tbsp. Maple Cinnamon Ghee (can use less for Paleo diet - 1 Tbsp. of Maple Cinnamon Ghee registers 1 gram sugar)
  • 1 cup whole or halved walnuts
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400F.
  • Wash sprouts and pull off outer leaves. Trim the end off and cut each one into half. Place into a bowl.
  • Melt 1 tablespoon of Maple Cinnamon Ghee and toss with the sprouts. Add salt and pepper to taste.
  • Place on a baking sheet lined with parchment paper and roast 20 – 25 minutes depending on desired tenderness. Toss every 10 minutes. After 20 minutes, add the walnuts tossed with the remaining Maple Cinnamon Ghee.
  • Roast another 5 – 10 minutes.
  • Serve in a bowl garnished with some more Maple Cinnamon Ghee. Season with salt and freshly cracked pepper.
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Roasted Delicata Squash

Roasted Delicata Squash with Maple Cinnamon Ghee

You may use any winter squash. Remember to eat the skin! Serves 2 – 4 as a side based on size and number of squashes.
Cuisine Lactose-Intolerant, Paleo

Ingredients
  

  • 1-2 small delicata or 1 medium acorn or butternut squash
  • 1-2 Tbsp. Maple Cinnamon Ghee sugar (1 Tbsp. Maple Cinnamon Ghee registers 1 gram sugar)
  • ¼ tsp. Cayenne pepper (at the most, use less depending on taste)
  • cinnamon and salt to taste

Instructions
 

  • Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  • Slice the squash in half through the stem and remove the seeds. Lay the flat, cut-side-down on a cutting board, and slice into ½ to 1-inch slices, starting at the stem. Place cut pieces in a big bowl. Melt half the ghee and toss with the squash to evenly coat them.
  • Lay the squash slices out evenly on the prepared baking sheet. Sprinkle with sea salt.
  • Roast for 20 – 40 minutes, turning every 10 minutes until the squash is tender and a fork pierces the flesh easily. If soft enough, you can eat the skin. Baste the rest of melted ghee over the squash and finish with a sprinkle of cinnamon and salt to taste.
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GF Apple Crisp_IceCream

Maple Sugar Sweetened Apple Crisp – Gluten Free Style

A healthier version – delicious and just right sweetness. Serves 8+.

Ingredients
  

  • 2 1/4 lbs Granny Smith apples (about 6 medium apples) - cored and sliced into 1/4” slices
  • 1/3 cup maple sugar or maple syrup
  • 1/4 cup water
  • 1 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • 2 tsp. cornstarch or arrowroot starch
  • 1 1/2 tsp. cinnamon (divided)
  • 1 tsp. ground nutmeg (freshly ground is the best!)
  • 1/4 tsp. ground cloves
  • 1 pinch good salt
  • TOPPING:
  • 1 1/2 cups gluten free oats
  • 1/2 cup almond flour (firmly packed)
  • 3/4 cup chopped pecans
  • 1/3 cup chopped almonds
  • 1/3 cup lightly packed coconut sugar
  • 1/4 tsp. good salt
  • 1 Tbsp. butter + 2.5 Tbsp. Maple Cinnamon Ghee (omit butter and increase Maple Cinnamon Ghee by 1/2 Tbsp. for lactose-intolerant diet)
  • 1/4 cup Coconut Milk (the firm part)*

Instructions
 

  • Preheat the oven to 350F.
  • Place the apples in a big bowl. In a measuring cup, whisk together the maple syrup (or sugar) and water. Add the lemon juice, vanilla extract, starch, cinnamon, clove, and salt. Pour over apples and mix well. Place apples into a 9” square baking dish and bake in the oven for 30 minutes.
  • In a mixing bowl, blend the oats, almond meal, pecans, almonds, coconut sugar, rest of cinnamon and salt. Melt the Maple Cinnamon Ghee and butter together, and stir in the coconut milk. Add this to the dry mix and stir until the mixture is incorporated and moistened throughout.
  • Upon removing the apples from the oven, give them a good stir and then top with the oat mixture. Return to the oven and bake for at least another 40 mins. Keep checking it to make sure the apples have softened to your liking. The edges will be bubbling. The top should be golden.
  • Allow the crisp to rest for at least 15 minutes before serving. Serve with vanilla yogurt or ice cream.

Notes

* Place a can of coconut milk in the fridge overnight and open it upside down to remove the “meat” of the milk. Discard the watery part.
Covered leftovers will keep for about 4 days in the fridge.
 
 
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Baked Oatmeal with Fruit

Baked Oatmeal with Fruit

Serves 6 generously.

Ingredients
  

  • 1/2 cup organic applesauce
  • 1/4 cup raw honey
  • 1/4 cup maple syrup
  • 2 organic eggs - beaten
  • 3 cups uncooked organic oats
  • 2 Tbsp. Maple Cinnamon Simply Ghee or Honey Ghee
  • 2 tsp. baking powder**
  • 1 cup organic milk, almond or coconut milk
  • 1 cup organic strawberries, raspberries, or blueberries - or chopped raw nuts, organic apples, raisins, figs, etc.

Instructions
 

  • Beat eggs lightly.
  • Mix in all ingredients in a bowl and pour into a greased 8” square pan, greased with ghee.
  • Bake at 350 for 30 minutes.
  • Top with a dollop of yogurt of choice with more fresh fruit used in the oatmeal and a few raw nuts. Can also drizzle a little raw honey or maple syrup over the top.
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