Ginger Zaps

In an attempt to give folks a taste of that decadent ginger cookie recipe I made before - but one that's more in line with the sorts of offerings I like to make here. This one is simple, easy to bake, gluten-free, and dairy-free. If you're curious, do a taste test. See the real difference between butter in baking and not. :)

Ginger Zaps

2.5 cups almond flour
1/4 tsp celtic sea salt
1/4 tsp baking soda
1 tbsp vanilla extract
1/2 cup agave nectar
1/4 cup plain applesauce
1/4 cup grapeseed oil
3 tsp ground ginger
3/4 tsp white pepper
20 g crystallized ginger, minced (optional for a little more kick)

Mix dry ingredients. Add wet ingredients. Mix well. Fold in crystallized ginger.
Set oven to 350 F.
Drop 1 tbsp dollops of dough onto a parchment-paper covered cookie sheet, leaving about an inch between them.
Bake for 17-20 minutes, or until the cookies are browned.
Allow to cool for about 5 minutes on the cookie sheet, then transfer them to a cooling rack.

Go on. :) Have a peace!

Delicious Omelet Muffins - Fail-proof Breakfast for the Week!

These muffins are an awesome way to make breakfast for the whole of a busy week. They also make a fabulous lunch addition or a snack. I've had quite a few people ask me for the recipe to these, so I refined them again and have revealed here the simplest version. You may replace the ground turkey with any sort of ground meat, or you could take portobello mushrooms and grind those up. You could replace the bell peppers with another veggie - spinach would be delicious.

Delicious Omelet Muffins
(makes 6)

6 eggs
1/2 cup ground turkey, browned
1/2 green bell pepper, diced
2 spoonfuls veganaise, or mayo if you prefer
1/8 cup water
3 turns sea salt
3 tsp fresh ground black pepper

Preheat oven to 350 F. Brown ground turkey in a skillet. Whisk eggs in a bowl with a fork; add turkey, bell peppers, veganaise, water, salt, and pepper. Combine well. Spray a muffin tin with olive oil. Pour egg mix into the muffin tin. Bake for 25-30 minutes.