WAFFLES
2 large eggs separated
3 Tablespoons olive or hazelnut oil
1/2 cup almond milk
1 tsp lemon juice
1/4 cup xylitol
1/3 cup Bonnie's Mix II
2 rounded tablespoons potato starch
Beat egg whites until soft peaks form. Gradually add xylitol and beat until they hold a peak. Transfer the whites to another bowl. Using the same mixing bowl that you whipped the egg whites: start beating the egg yolks on medium speed until light and thickened. Slowly incorporate the oil until and continue beating until the batter is light, about 5 minutes. Add almond milk and lemon juice slowly to keep the emulsion, and blend well. Add the dry ingredients about 1/3 at a time, mixing on low until incorporated. Once all the dry has been mixed in, remove the bowl from your mixer, and get a spatula or wooden spoon. Fold in the egg whites about 1/3 at a time. Let batter rest at least 20 minutes before using.
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ZEPPOLE / BEIGNET ( pate a choux pastry )
For the dough
•1 cup water
•5 oz Bonnie Mix II
•4 eggs
•1 oz butter or coconut oil
•1 pinch salt
For the filling ( optional )
•2 egg yolks
•2 oz sugar
•1 tablespoon potato starch
•1 cup almond or coconut milk
•lemon or orange zest
For cooking and garnish
•extra virgin olive for frying
•cinnamon and sugar ( xylitol ) or powdered " sugar :
piping bag makes gorgeous shapes( cruellers, churros, etc ), but you can do this with two spoons just as well( beignets )
Procedure is the same as making cream puffs ( pate a choux )
In a heavy saucepan over low heat, add water and coconut oil / butter, and salt. Stir until the butter melts. Remove from heat. Stir in the flour mix. Stir to combine, then back to heat and cook over low heat until the dough forms a ball and leaves the side of the pan. Continue stirring and cook another 3 minutes. Remove from heat. Transfer the dough into your mixing bowl. Add one egg at a time, stirring vigorously by hand or using mixer on low - until combined before adding the next egg. Continue until all eggs are incorporated. Mixture will be shiny and sticky.
If making churros or cruellers/zeppole, put the batter into a piping bag with a large star tip. You can always use 2 spoon method to make freeform beignets.
Bring oil to 355 - 360 . Use one spoon to scoop and second spoon to scrape it off the spoon and into the oil. Piping bag? Great! Cut small squares of aluminum foil about 4 x 4. Pipe either an " o " or a long staight row right onto the foil. Pick up the foil, move to the frying area. Turn the foil upside down ( batter will stick ) and gently release into the oil. Do one at a time. The foil will separate as the batter fries.
Remove the sweet goodness with a slotted spoon, drain on paper towels. Fill with a pastry cream or roll in sugar/ cinnamon , or split and fill with ice cream. Get ready for compliments
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PARMESAN NUT CRISPS
Parmesan 3/4 cup frehly grated parmesan
2 TNSP ice cold water
1/2 cup Mix I
2 TBSP chopped nuts or seeds ( sunflower, almonds, pecans, etc )
pinch cayenne pepper or red pepper flakes
1 tsp
1 small bunch parsley chopped ( stems removed )
1/4 cup butter/ cocount oil
Food processor makes this easy
Grate the parmesan ( or find pre-packages fresh grated parm in your dairy case ), add to processor with nuts and butter. roll in nuts and parsley refrig roll till firm slice and bake 375
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POPOVERS - very nice especially if you miss rolls
2 eggs
1/2 tsp salt
1 tsp olive oil
1 cup almond or coconut milk
1 cup Bonnies Mix I
1 tsp xylito or stevia
heat oven and popover pans sift dry 2 x
mix wet, add to dry. bake 450 for 15 then 350 15
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IMPOSSIBLE CRUST COCONUT PIE
adapted from a Bisquick recipe
4 eggs
1/2 c butter
1/2 c flour
2 c milk
3/4 c sugar
1 c coconut
2 tsp vanill
blend all pour into pie [p;ace bake 350 1 hour
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SWEET SNACK MIX ( based on the popular " puppy chow " recipes )
2 c granola
2 tbsp coconut oil
1/4 c choc chunks
3/4 c p sugar
1/2 c peanut butter
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HAZELNUT TORTE
1 cup hazelnuts
2/3 cup nuts/ seeds of your choice ( I like almonds or macadamia )
1/4 cup Bonnies Mix II
1 cup Xylitol/Stevia
5 eggs, separated
1 1/2 tsp orange or lemon zest
Preheat oven to 350 degrees.
Lightly toast the nuts for just a few minutes to release the natural oils. No more than 5 minutes. Remove, cool, and process along with 1/4 cup of Xylitol until very finely chopped. If you don't have a food processor, don't worry. Use almond meal ( Kohli's ) instead.
Oil a 9 inch springform pan with coconut oil and dust with Bonnies Mix. Tap out the extra Bonnies mix. Beat egg yolks with 1/2 cup Xylitol / Stevia on high speed using a whisk attachment. Add the zest and mix until blended. Set aside.
Beat egg whites with remaining Xylitol/Stevia on high until stiff peaks form. Alternatively fold egg whites and nut mixture into yolk mixture transfer to bakinabout a third at a time. Pour into the springform pan, and bake for 35 minutes. Let cool about 15 minutes before turning out onto serving platter
Delicious served with a berry puree, dusted with " powdered sugar" or make a decadent chocolate ganache and drizzle over each slice.
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CHOCOLATE ESPRESSO TORTE
make a day before you serve
1 tbsp Xylitol mixed with 2 tbsp Tapioca or Potato starch
1 cup butter or coconut oil
1 cup plus 1 TBSP Xylito/ Stevia
1 cup + 2 Tbsp. espresso or your choice of strong flavored coffee
2 cups chocolate chunks
6 eggs, plus 6 egg yolks - yep thats a bunch. This torte will be rich like cheesecake. Save the whites for an omelette or meringe.
Preheat the over to 325, and prepare a springform pan. I use coconut oil ( or butter ) on the bottom and sides, then add a few tbsp of either Xylitol or Mix and shake around until coated. Tap out the rest.
Place butter/ coconut oil, /Xyliton and coffee in a medium saucepan. Over low heat, stir and heat until butter and sugar dissolves.
Put the chocolate chunks in a separate bowl, and pour the hot coffee mix on top. Stir, and walk away for a few minutes until the chocolate melts. Meanwhile beat the eggs and yolks ( no need to beat separately ) until nearly doubled in size. Stir in the chocolate mixture slowly while continuing to mix.
Pour into prepared pan. Bake for 1 hour or until the center is set, and a knife or toothpick inserted in the center comes out clean.
Let cool completely, and then wrap and refrigerate at least overnight.
The texture of the cake is much like a cheesecake. Well worth the wait.
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