1 bunch thin asparagus stalks 3 Tbsp olive oil 1 ½ Tbsp grated parmesan cheese (optional) 1 clove garlic, minced (optional) 1 tsp salt ½ tsp black pepper 1 Tbsp lemon juice (optional)

Preheat oven to 425° F.

Break off the woody ends of the asparagus by bending them towards the end until the end snaps off.

In a bowl, drizzle the olive oil over the asparagus and toss to coat them with the oil. Add the other seasonings (minus the lemon juice) and toss to coat.

Place the asparagus on a baking sheet in a single layer.

Bake for 12-15 minutes until tender. Sprinkle with lemon juice. Serve hot.

#asparagus #dairyfree #garlic #glutenfree #lemonjuice #oliveoil #parmesan #pepper #salt #side #vegan

1 cup masa harina (for more corn flavor & color, use ¾ cup masa harina and ¼ cup yellow or blue corn meal) ¾ – 1 cup warm water ¼ tsp salt

Stir together the flour and salt. Stir in ¾ cup water to make a moist dough. Moist enough to stick together, dry enough to form a ball instead of sticky globs on your hands. Knead it to make a smooth ball of dough. Wrap it in plastic wrap or a wet towel and let it sit for a few minutes to absorb its moisture. Knead in more flour or water if necessary after it has sat for a while. It should feel like playdough.

Preheat a frying pan over high heat, then turn it to medium.

Prepare a pressing folder by cutting open 3 edges of a plastic storage bag, or cutting a rectangle of baking parchment and folding in half into a square.

Form a small ball of dough, place on one half of the pressing folder, fold over the other half, and use a flat-bottomed plate to press the dough into a circle. Press the tortillas as thin as you can. Peel off the top half, flip the dough onto one hand and peel off the other half of the folder.

Cook them over medium heat until browned on each side.

#bread #cornmeal #dairyfree #glutenfree #masaharina #salt #side #vegan

Makes 1 pint.

½ lb grapes (any type) ¾ cup red wine vinegar ½ cup sugar ¾ tsp black peppercorns ¾ tsp mustard seeds ¼ tsp salt 4 whole cloves 1 cinnamon stick 2 grams dried orange peel (Probably 1 tsp) 9 grams candied ginger (probably 1 Tbsp)

Wash the grapes and remove stems. Put in a clean 1-pint jar.

Cook the rest of the ingredients over medium heat for about 10 minutes. Pour everything into the jar with the grapes. Set aside for about an hour to cool, then put the lid on and turn the jar upside-down to distribute the spices.

Store in fridge. They will take about 24 hrs to cure. They will keep for 4-5 days.

#candiedginger #cinnamon #clove #dairyfree #fairyfeast #glutenfree #grape #mustardseed #orangezest #pepper #salt #side #sugar #vegan #vinegar

4 limes or ½ cup lime juice 4 cups cold water 12 oz sweetened condensed milk Optional: ¼ cup fresh mint leaves or 2 Tbsp dried mint leaves

If using whole limes: Wash the limes and peel two of them. Combine the lime, mint and water in a blender. Blend until it seems smooth.

Strain the juice through a fine-mesh strainer, pressing on the pulp to extract all the juice.

If using lime juice: Combine lime juice and mint in a blender. Blend until the mint seems pureed.

Add all ingredients to blender. Blend until creamy and frothy.

Add some ice and blend again until cold. You can add more water to taste if it is too strong for you.

#drink #glutenfree #lime #mint #sweetenedcondensedmilk

2 cups water 2 mint teabags 1 Tbsp ginger root ½ cup sugar 3 large peaches 1 Tbsp lemon juice ¼ tsp salt 2 liters sparkling water

Boil 2 cups water. Remove from heat. Add the tea bags and steep for 10 minutes, then discard the tea bags.

Chop the peaches and ginger root, removing peach pits. Combine all ingredients except the sparkling water, and let sit for 10 minutes. Liquefy the mixture in blender, then strain out the solids, which will basically only be bits of peach skin. Return the mixture to heat, and heat it to boiling point. Remove from heat and chill thoroughly. Mix with 2 liters of sparkling water.

#carbonatedwater #dairyfree #drink #fairyfeast #ginger #glutenfree #lemonjuice #mint #peach #salt #sugar #vegan

1 lb whole oranges, left whole 6 eggs 2 cups almond meal 1 cup raw sugar 1 tsp baking powder

Place the oranges in a saucepan and cover them with water. Bring to a boil, lower the water to a simmer and let cook for 15 minutes. Replace the water and boil again for 15 minutes. Repeat twice more to get a cooking time of 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375° F. Butter and flour a 10-inch springform tin. (Use corn starch if gluten-free is needed.)

Chop the oranges into chunks, removing seeds. Puree them in a blender. Make sure they are completely pureed and there are no chunks of peel. Measure 3 cups of fruit puree and discard any extra. Then thoroughly blend the eggs with the 3 cups of orange.

In a large bowl, mix the almond meal, sugar and baking powder, then stir in the egg-orange mixture, just until it is mixed.

Pour the batter into the prepared pan and bake for 45-60 minutes. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin, and a tester comes out clean. Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It is good served plain, or with cream or syrup. It can be stored in the refrigerator.

#almondmeal #bakingpowder #cake #dairyfree #dessert #egg #glutenfree #orange #sugar

½ cup butter ¼ cup coconut oil ½ cup raw sugar ¼ cup brown sugar 2 tsp vanilla extract 2 eggs ½ tsp baking soda ¾ tsp salt 1 tsp cinnamon 3 cups almond meal about ½ cup cinnamon sugar

Preheat oven to 350° F. Line a baking sheet with parchment paper, or grease it.

Cut the butter into small cubes. In a medium bowl, put in the butter, coconut oil/lard, and sugars. Use a pastry cutter to mix the butter and shortening into the sugar. When it is somewhat creamy, a beater can be used to mix it to a smooth, creamy texture.

Beat in the vanilla and eggs until creamy again. Then stir in the baking soda, salt, and cinnamon.

Stir in the almond meal one cup at a time. It will create a very soft, sticky dough.

Form the dough into small balls, the volume of about 2 Tbsp. Roll the balls in the cinnamon sugar until they are completely coated. Place the balls on the baking sheet at least 2” apart, as they spread quite a bit while baking. Gently compress the top of each ball, so it is just barely flat.

Bake for 11-13 minutes, until they are golden-brown around the edges.

Makes about 20 cookies.

Variations:

Use other spices or a mixture of spices. Use other nut flours or a mixture of nut flours. I can sometimes find a mix of almond, coconut, pecan, and walnut, which is delicious.

#almondmeal #bakingsoda #brownsugar #butter #cinnamon #coconutoil #cookie #dessert #egg #glutenfree #nutflour #salt #sugar #vanilla #vegetarian

Period: 1200s Italy Sources: Chickpea Flour on Wikipedia, A Tuscan Foodie in America

1 ½ cup chickpea flour 2 ½ cup water 6 Tbsp olive oil 1 tsp salt 1 tsp pepper

Stir together the chickpea flour and water. Put in a covered container and let sit for 2-6 hours. It will start out very lumpy, but as it sits, the lumps will absorb water and dissolve.

Preheat oven to 450° F. Coat a 9”×13” baking pan with 2 Tbsp olive oil.

Stir the batter and mix in the salt and pepper. Pour the batter into the pan. Fold 4 Tbsp olive oil into the batter.

Bake for 15 minutes, then broil the top for 5 minutes.

#dairyfree #garbanzoflour #glutenfree #historical #oliveoil #pepper #salt #side #vegan

This makes enough honey toffee to cover 6 smallish apples

¼ cup water 1 cup honey ½ tsp apple cider vinegar 1 Tbsp butter

First prepare your apples and pears by removing the wax. Dip them in steaming hot water for about 30 seconds each, then rub with a rough cloth until the skin is smooth and not tacky. It may change the color of the skin, but the toffee will stick better. Remove the stems, and push a stick/large skewer into the top down to the center (or plastic forks, in my case). Place out a piece of foil and smear butter on it. Get a deep bowl of cold water ready.

Use a medium saucepan—larger than you think you need, because it foams up a lot when it boils. Cook the water, honey, vinegar, and butter over high heat. Let it boil until it reaches about 280° F. Honey cooks faster than cane sugar so be really careful; this is as hot as it gets before burning. Remove from heat and dip the apples/pears immediately and quickly once it reaches this temperature. Tilt the pan to make a pool, then stick in one apple at a time, twirling it around to cover with toffee. Then quickly plunge the apple into the cold water, then set down to harden on the buttered foil.

#butter #candy #dessert #glutenfree #honey #vegetarian #vinegar

2 cups apples, grated ½ cup honey 3 eggs ¾ cup almond meal 1 tsp cinnamon ½ tsp salt

Preheat oven to 350° F. Put the grated apple in water with lemon juice until ready to use. Let the eggs come to room temperature. (Putting them in warm water helps.)

Beat the eggs on high speed until pale yellow, a thick foam, small bubbles. Meanwhile gently heat the honey until it is thin and runny. Reduce the eggs to a medium beating speed and slowly pour the honey in as it beats. After the honey is added, beat on high speed for about a minute. Reduce to a low speed and slowly add the almond meal, cinnamon, and salt. Then fold in the grated apple.

Pour batter into a buttered 8” baking pan. Cover with foil.

Bake for 35-40 minutes.

#almondmeal #apple #cake #cinnamon #dairyfree #dessert #egg #glutenfree #honey #salt #vegetarian