Recipes Debby Keelan

Danish Stone Age Bread Gluten-free

A total of 3 cups mixture of seeds/nuts shelled. Mix variety to your liking and availability, but try to have a variety (at least three types):

Pumpkin seeds (Pepitas)

Sunflower seeds

Almonds chopped

Walnuts chopped

Linseed

Sesame seed

4 large eggs

1 cup good olive oil

2 teaspoons Danish Sea salt flakes

Mix all ingredients together and place in loaf pan.

Bake at 325 for 1 hour.

Let cool and slice about 1/2" slices as needed.

I have added dried cherries, apricots, or cranberry to give it a sweet/salty taste.

Gluten Free Banana Muffins:

2 cups gluten free flour (I use King Arthur "Gluten-Free Measure for Measure flour" available on Amazon) Muffins are great with regular flour as well.

1 ½ teaspoon baking soda

½ teaspoon salt

1 cup butter

1 ¼ cups sugar

2 large eggs

4 ripe bananas

1 teaspoon vanilla extract

1/3 cup buttermilk

Topping:

½ cup brown sugar

1 teaspoon sea salt

18-24 cupcake liners (I like the Reynolds Jumbo Foil baking cups. They don't need to go in a cupcake pan) or you can use 2 medium loaf pans.

Combine Flour, salt, and baking powder and set aside. In a large-sized mixing bowl, cream room temperature butter with sugar. Mix in eggs. Add bananas, vanilla, and buttermilk. Make sure to scrape sides and then add flour mixture.

Fill cupcake liners or pans. Sprinkle brown sugar to your liking on top of batter and use a small pinch of sea salt on top of that. You can add optional pecans or walnuts to batter or on top.

Preheat oven to 350 degrees. Bake muffins for 20 minutes or loaf pans for 35-40 minutes. Place on middle rack so they don't burn on the bottom. Test with toothpick for doneness.

French Macarons (Gluten-Free)

¾ cup almond flour

1 cup powdered sugar

2 jumbo egg whites

¼ cup sugar

½ teaspoon vanilla extract

Filling base: (makes enough for 3 recipes)

1 stick unsalted butter

1 ½ cups powdered sugar

2 teaspoon milk

½ teaspoon vanilla

Optional food coloring and flavorings can be added

Mix together flour and powdered sugar and sift into a bowl and set aside.

In medium size mixing bowl, beat egg whites till soft peaks form (2 minutes). Add the sugar and beat until you don't feel the sugar granules -a few more minutes. Add food coloring now and beat until mixed.

IMPORTANT step- Using spatula, gently fold in flour mixture (1/3 cup at a time) flattening mixture against wall of bowl to remove air pockets. Consistency should be smooth, but not runny. Mixture should be able to pour out of bowl with a little help from your spatula.

Pour mixture into a pastry bag with a ½" tip. I use disposable bags.

Line baking sheet with either parchment paper or a nonstick Silpat rubber baking liner. Place a macaron template underneath the liner with circles that are 1 ¼-2" in diameter. You can find them online and print them out. Pipe batter to fit circle. I start in middle and move the bag up and down vs moving it around in a circle. Try to be consistent with the amount you put on each circle.

Tap the sheet on the counter on all sides to further remove air as well as any shape created by piping. You want the tops to be nice and smooth. Let the cookies set for 30-40 minutes or until they dry enough to form a thin shell.

Preheat Convection oven to 325 degrees F. Bake 4 ½ minutes. Take out and reverse pan and bake another 4 ½ minutes. Shells should have puffed up enough to have "legs" on them.

Let cool for 5-10 minutes before gently lifting with a good quality small spatula and placing on cooling rack.

Frosting Directions:

When butter reaches room temperature, blend with powdered sugar and milk until smooth. Split frosting into 2 small bowls. Add food coloring and flavoring to frosting. For example- use pink/rose food coloring for raspberry. Add a tablespoon of seedless raspberry jam and a ¼ teaspoon of raspberry flavoring. Put frosting into a disposable pastry bag with a small tip.

Arrange TOTALLY cooled shells on a flat surface trying to match up sizes as best you can. Make rows of pairs -one up, one facing down. Pipe about 1 ½ teaspoon frosting on the flat side. Create a sandwich with the other side and let cool until frosting sets.

Keep macaroons in the freezer until you need them. Thaw on the platter you will serve them on, for about ½ hour. (They go stale in 2 days if kept at room temperature.)

Flavors and colorings can be purchased locally, or on line. I use LorAnn flavorings with an eyedropper. I use Gourmet Liqua-gel food coloring by Chefmaster. I buy my almond flour at Costco. I tried these 12 times before I got them right! Be patient.