Cake: 9 oz strawberries, fresh or frozen 2 ½ cups almond flour ¾ cup sugar ¾ cup corn starch 1 Tbsp baking powder 1 tsp vanilla extract ¼ tsp salt

Topping: ½ pound rhubarb, fresh or frozen 1/3 cup brown sugar

Preheat the oven to 350° F. Grease or line an 8 inch cake pan with parchment paper.

Purree the strawberries in a blender until smooth.

In a medium bowl, combine strawberries with the rest of the cake ingredients. Stir until mostly combined, then use an egg beater to blend it together.

Scoop the cake batter into your cake pan and smooth the top.

Bake the cake for 30-35 minutes or until you can insert a skewer or toothpick in the middle and it comes out clean. Allow the cake to cool in the cake pan.

While the cake is baking, chop the rhubarb into small pieces. Combine with the brown sugar in a small pot and cook over medium heat until it simmers, the rhubarb is soft, and the sugar is syrupy. If using frozen rhubarb, cook it enough to soften it before adding the sugar. The rhubarb should become mush.

Remove from heat and let cool. Once it is cool enough to handle, purree the mixture in the blender until totally smooth.

Spread the topping over the cake.

#almondmeal #bakingpowder #brownsugar #cake #cornstarch #dairyfree #dessert #glutenfree #rhubarb #salt #strawberry #sugar #vanilla #vegan

2 cups chopped tomatoes (can be fresh or canned) ¾ cup tomato pasta sauce ¾ cup evaporated milk or cream 2 Tbsp corn starch ½ cup shredded parmesan ¾ cup chopped onion 2 tsp minced garlic 1 tsp salt 2 Tbsp dried basil ¼ tsp black pepper 4 boneless skinless chicken breasts

Add tomatoes and pasta sauce to a slow cooker.

Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer in the chicken reads 165° F.

Serve over pasta, rice, or crusty bread.

#basil #cheese #chicken #cornstarch #cream #evaporatedmilk #garlic #glutenfree #main #onion #parmesan #pastasauce #pepper #salt #slowcooker #tomato

Crust: 1 ½ cups flour or a gluten-free flour mix ½ cup nut flour ¼ cup honey ½ cup butter

Filling: ¼ cup corn starch 2 Tbsp honey 1 tsp baking powder 1 lb plums 4 eggs

Preheat oven to 350° F. Grease a 9×13” cake pan.

Stir together the flour and nut flour. Cut honey and butter into the flour until there is no more fine powder and it can be pressed together into dough. Press dough evenly into the bottom of the pan. Bake for 12-15 minutes, or until lightly browned.

When the crust is baking, remove the stones from the plums, then combine the corn starch, honey, baking powder, plums, and eggs in a blender. Blend until liquefied.

Pour the filling over the hot crust, and bake for 20-25 more minutes.

#almondmeal #bakingpowder #butter #cornstarch #dessert #egg #gfflour #glutenfree #honey #nutflour #pie #plum #vegetarian #wheatflour

1 cup orange juice ¼ cup sugar 2 Tbsp vinegar 2 Tbsp soy sauce ¼ tsp ground ginger ¼ tsp garlic powder or 2 garlic cloves, minced ¼ tsp black pepper 1 Tbsp cornstarch 2 Tbsp water or soup stock

In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and black pepper. Bring to a boil, then reduce heat to low.

In a small bowl, whisk cornstarch with water/soup stock to form a paste. Stir this mixture into the pot. Continue to cook for a few minutes, until the mixture thickens.

#condiment #cornstarch #dairyfree #garlic #ginger #orangejuice #pepper #soupstock #soysauce #sugar #vegan #vinegar

1 unbaked pie crust for 9” deep-dish pie 2 cups grated pears (about 3 pears) 3 eggs ¾ cup sugar 1 cup cream 3 Tbsp corn starch ½ tsp salt ¼ tsp dried rosemary

Preheat oven to 400° F. Prepare the pie crust and place the pie pan on a baking sheet (for ease of handling and safety if it overflows).

Spread the grated pear evenly into the pie crust.

In a bowl, beat together the eggs and sugar until creamy, about 30 seconds. Add the rest of the ingredients and whisk until smooth. Pour the mixture into the pie crust.

Bake for 10 minutes at 400° F. Reduce the temperature to 350° F and bake for 40 more minutes.

The custard will set up completely as it cools. Let cool completely before serving.

#cornstarch #cream #dessert #egg #pear #pie #rosemary #salt #sugar #vegetarian

¾ cup buttermilk ¼ cup coconut oil or butter 1 cup blueberries, fresh or frozen 1 tsp vanilla extract 3 eggs ¼ cup brown sugar ¼ cup white sugar ½ tsp salt 2 cups flour 2 Tbsp corn starch ½ Tbsp baking soda

Preheat oven to 400° F, and spray a muffin tin with non-stick spray, or use paper liners.

In a blender, combine the buttermilk, butter/oil, blueberries, vanilla extract, eggs, and brown sugar. Blend until mostly smooth.

In a medium mixing bowl, mix together the white sugar, flour, baking soda, and corn starch. Add the liquid mixture, beating on low-medium speed, until it is thoroughly mixed.

Fill the muffin tin. Bake for 12-15 minutes.

#bakingsoda #blueberry #breakfast #brownsugar #butter #buttermilk #coconutoil #cornstarch #egg #muffin #salt #sugar #vanilla #vegetarian #wheatflour

Filling: 1 lb. chicken meat 1 ½ tsp minced garlic 1 cup minced celery ¾ cup chopped onion 2 cups potato, cut into ½” cubes ½ cup grated parmesan (or other cheese) ½ tsp salt 1 tsp ground black pepper 2 tsp tomato powder ½ tsp dried thyme ½ tsp dried oregano ¼ tsp fennel seed ¼ cup cornstarch ½ cup water, soup stock, or cream

Crust: 2 ¾ cup flour 2 tsp baking powder 1 tsp salt 6 Tbsp oil 1 ½ cup milk or water

Preheat oven to 350° F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling.

Bake for 1 hour, or until the internal temperature reaches at least 165° F, checking in several spots.

#bakingpowder #celery #cheese #chicken #cornstarch #cream #fennel #garlic #main #milk #oil #onion #oregano #parmesan #pepper #pie #potato #salt #soupstock #thyme #tomatopowder #wheatflour

Crust: 1 ¾ cup flour 1 tsp ground nutmeg ½ tsp ground cardamom ½ tsp ground ginger ½ tsp ground black pepper ½ cup butter, cut into pieces ¼ cup brown sugar ¼ cup cold water 1 egg

Filling: 4 ½ cups raw cranberries (18 oz) 1 cup plain Greek yogurt 1 cup sugar ¼ cup corn starch 1/8 tsp salt

Preheat the oven to 350° F.

Whisk together the flour and spices. Cut in the butter. In a separate bowl, dissolve the brown sugar in the water, then beat in the egg. Stir the water mixture into the flour mixture in 2 parts, forming a smooth paste. Form into a thick disk, wrap in plastic, and chill while you make the filling.

Use a food processor to coarsely mince the cranberries. Stir together all the filling ingredients.

Roll the crust dough into a thin crust and place into a 9” deep-dish pie pan. Fill with the cranberry filling. Use leftover dough to make a decorative top crust. Cover with foil and bake for 60 minutes, then remove foil and bake for 10 minutes.

#brownsugar #butter #cardamom #cornstarch #cranberry #dessert #egg #ginger #nutmeg #pepper #pie #salt #sugar #vegetarian #wheatflour #yogurt

4 chicken breasts 3 Tbsp butter 1/3 cup soup stock or water ½ cup lemon juice 1 ½ Tbsp corn starch 1 Tbsp honey 2 tsp minced garlic ½ tsp dried basil ½ tsp dried oregano 1 tsp salt ¼ tsp pepper optional: 4 small potatoes

Preheat oven to 400° F.

Melt butter in a skillet. Add the chicken and optional potatoes, chopped into large pieces. Cook chicken pieces for 3 minutes on each side, over medium-high heat. It is ok if the chicken is frozen. If the chicken is too large for all pieces to fit in the skillet, use 2 skillets or cook the pieces in batches.

Whisk the other ingredients together in a small bowl. Transfer the chicken and all its drippings into a baking dish. Pour the lemon sauce over it. Cover the dish with foil and bake for 20-30 minutes, until the meat is at least 165° F inside. Larger pieces take longer to cook.

#basil #butter #chicken #cornstarch #garlic #glutenfree #honey #lemonjuice #main #oregano #pepper #potato #salt #soupstock

1 ½ lbs rhubarb, chopped into ½ in pieces ¼ cup honey 1 Tbsp butter 1 Tbsp cornstarch

For the crumble topping: 1 ½ cup flour 6 Tbsp butter, cold and diced 3 Tbsp brown sugar

Preheat the oven to 375° F.

Heat the rhubarb in a pan on medium to medium low with the honey, 1 Tbsp butter, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 ½” pie tin or square baking dish.

To make the crumble topping, place the flour and brown sugar in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.

Spread evenly over the fruit. Bake 35-45 minutes.

#brownsugar #butter #cobbler #cornstarch #dessert #honey #rhubarb #vegetarian #wheatflour