Gluten Free Flaky Pie Crust

Suggested Piece: 2 Saladmaster Pie Plates

Ingredients

3 c. almond flour, finely ground

1/2 c. monk fruit sweetener

6 tbsp. erythritol, powdered

1/2 tsp. table salt

10 tbsp. unsalted butter, cold & cubed

2 large egg white

2 tsp. water

Directions

Into a bowl of a stand mixer with whisk attachment add all dry ingredients; mix. Add butter to bowl and continue to mix with dry ingredients until pea size balls form. In a small bowl, whisk egg whites with water. Drizzle egg whites on top of crust mixture and mix until dough comes together. Remove from stand, divide evenly in half, shaping into 2 disc shapes. Chill dough for 30 minutes to 1 hour. Dough should be firm, but still soft enough to roll easily. Place dough between two large pieces of plastic wrap. Starting in the center, roll dough into a 12-inch circle. Place dough in the freezer for 10-15 minutes to firm. Dough needs to be chilled so it does not fall apart when plastic wrap is peeled off. Peel off top layer of plastic. Center crust dough inside pie plate, dough side down, fitting it to the shape of the plate. Remove top layer of plastic wrap. Gently fold extra dough under at the edges and form decorative crust using fingers or fork. Prick holes all over the bottom of the pie crust dough with a fork (docking). Refrigerate for 15 minutes. Preheat the oven to 350F. Bake for 15-20 minutes or until sides and bottom are golden. Remove from the oven to a cooling rack. Cool completely before filling.

Notes

If making a pie where the filling will be baked and has a lot of moisture, like custard or pumpkin, only partially bake the pie crust for 7-8 minutes until the bottom is flaky but still pale. Pie crusts for baked fillings such as fruit pies generally do not require blind baking the crust.

Keto Garlic Rolls

Suggested Piece: Ultimate Culinaire and Cookie Sheet

Ingredients
1 1/2 c. mozzarella cheese (#2 cone)
3/4 c. almond flour
4 tbsp. Neufchâtel cream cheese
1 large egg
1 tsp. garlic powder
1 tsp. baking powder
1/4 tsp. salt

Topping
3 cloves garlic (#1 cone)
1 tbsp. butter, softened

Directions
Preheat oven to 375F. Prepare baking sheet lined with parchment paper. In Ultimate Culinaire combine mozzarella and cream cheese; heat over medium-low temperature to melt. In separate bowl combine all dry ingredients (almond flour, garlic powder, baking powder, and salt) until well-mixed. Add dry ingredients and egg to cheeses in Ultimate Culinaire. Stir over medium-low heat until the mixture forms a smooth dough. Remove from heat and divide dough into 8 equal pieces. Roll each piece into a ball and place on prepared lined baking sheet. Bake at 375F until lightly golden on top, about 15 minutes. Meanwhile, in a small bowl combine butter and garlic. Remove rolls from the oven, brush garlic butter over the tops, and return to the oven until golden brown on top (approx. 1 minute). Serve while hot.

Vegan/GF Fruit & Almond Shortbread Bars

Suggested Piece: 9" Small Skillet or 10" Gourmet Chef Skillet

Ingredients
1 c. vegan butter
1/2 c. sugar (or sugar substitute)
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. almond flour
1 c. Pillsbury GF flour blend
1/4 tsp. salt
1 c. fruit preserves
Sliced almonds, for topping

Directions
Grease skillet with coconut oil and set aside. In stand mixer, beat the butter and sugar until light and fluffy. Add the vanilla and almond extracts. In a separate bowl, mix flours and salt. Add the dry ingredients to the butter/sugar mixture and mix until just incorporated (don't over mix!) Press 2/3 of the dough into bottom of skillet, cover and cook over medium-low heat. Remember, at a true medium-low temperature the Vapo-Valve will NOT click. Cook until center of shortbread is firm and no long doughy. Remove from heat and spread fruit preserves evenly over the top (red raspberry shown). Dollop teaspoonfuls of remaining dough evenly on top the fruit preserve layer and sprinkle with sliced almonds. Cover and continue to cook over medium-low heat until top layer of shortbread is set. Or for a golden brown top, place in oven at 350F for approx. 15-20 min. Cut into bars and serve immediately or store in refrigerator. Thanks Duff Goldman for inspiring this one-of-a-kind dessert!

Tips: To make a non-GF/vegan version, use regular butter and substitute equal amounts all-purpose flour for the GF flour blend.

Stone Fruit Crisp

Suggested Piece: 12” Chef Gourmet Skillet

Ingredients
6 c. *peaches, nectarines, plums, apricots, etc.
½ tsp. orange zest
1 tsp. cinnamon
1-2 tbsp. brown sugar
1 ½ c. oats
1 ½ c. ground almonds or ground flour
½ c. sliced almonds (opt.)
½ c. **sunflower seeds, chopped
¾ c. natural unrefined organic brown sugar
6 tbsp organic butter or coconut oil, melted

Directions

Combine sliced fruits, orange zest, ground cinnamon and sugar in bowl and stir to combine.

Place fruit mixture in skillet and set aside. For topping, place oats, almond flour, sunflower seeds, sugar and butter in bowl and mix thoroughly to combine. Place topping over fruit mixture to cover fruit in skillet. Place skillet on stove, turn heat to medium and cover with the 12" Electric Skillet cover. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 minutes or until fruit inside softens and get bubbly. When ready to serve, remove handles and place gourmet skillet in 375°F/190°C oven and cook, uncovered for 10 minutes until top becomes golden and crispy. Serve crisp warm.

Tips: Top warm crisp with ice cream or other topping of choice. Adjust sweetener in fruit mixture according to sweetness of fruits being used. Bake this Stone Fruit Crisp recipe ahead of time, then reheat in the oven and crisp up the top right before serving.  

*Use juicy stone fruits: peaches, plums, apricots, nectarines and others should be available in your local markets and farms for this tasty warm sweet treat.

**Sunflower seeds are an excellent source of protein, calcium and iron. 

See original recipe here https://recipes.saladmaster.com/recipe/stone-fruit-crisp

Keto Pumpkin Spice Almond Flour Cake

Suggested Piece: Small Skillet

Ingredients
2 1/2 c. almond flour
1 tsp. baking soda
1/2 tsp. salt
3 1/4 tsp. pumpkin spice
2 eggs
1/3 c. maple syrup, sugar-free
1/2 c. pumpkin puree
1/4 c. coconut oil
1 tsp. vanilla extract
6 tbsp. unsalted butter, melted
3/4 c. monk fruit sweetener
2 tsp cinnamon

Directions

Lightly grease small skillet. In large bowl combine the almond flour, baking soda, salt, and pumpkin spice. Stir until well combined. In a medium bowl, combine the eggs, sugar-free maple syrup, pumpkin puree, coconut oil, and vanilla. Stir until smooth. Add this egg mixture into the almond flour mixture and stir until combined. Pour batter into skillet. Cover and bake over medium-low heat until center firm and cooked through. Invert onto a plate; let cool. Drizzle with butter and sprinkle with monk fruit sweetener and cinnamon.

Coconut Blueberry Lemon Bars

Suggested Piece: Two Burner Griddle

Ingredients
Crust
2 c. shredded coconut
1 c. almond flour
1/4 tsp. salt
4 tbsp. honey
4 tbsp. coconut oil
2 - 3 c. blueberries, chopped
2 egg whites

Filling
6 eggs + 4 egg yolks
2 tbsp. honey
4 tbsp. lemon zest
1 c. lemon juice
2/3 c. almond flour
Shredded coconut for sprinkling

Directions
Preheat oven to 400F and line a two burner griddle with parchment paper. Melt the coconut oil in a 2 Qt. Saucepan over medium heat. Add honey, shredded coconut, almond flour, and salt to the pan. Mix well until combined and remove from the heat. Let it cool to room temperature and add the blueberries. Add on egg while to the mixture and stir. Transfer the mixture on the bottom of the prepared pan and press down firmly. Bake for 20 minutes and remove from the oven. Let it cool. To prepare the filling beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat for a couple more minutes. Reduce the oven heat to 375F. Pour the filling over the cooled crust and bake for another 20 minutes or until the center is set. Let the bars cool completely. Cut into squares, dust with more shredded coconut, and serve.

Paleo Chocolate Chip Cookies

Suggested Piece: 2 Stainless Steel Cookie Sheets

Ingredients
3 c. almond flour
1 tsp. baking soda
2 large eggs
1/4 c. maple syrup
1 tsp. vanilla extract
1/2 c. coconut oil
1 cup dark chocolate chips

Directions
Preheat oven to 375F. Sift together the dry ingredients in a medium mixing bowl. Beat in the eggs, maple syrup, vanilla, and coconut oil with hand mixer until well combined. Fold in the dark chocolate chips. On a parchment-lined baking sheet, drop tablespoon-sized balls of cookie dough about 2 inches apart. Bake for 15 minutes. Remove from oven, cool, and serve.

Paleo Strawberry Crumble

Suggested Piece: 12" Gourmet Chef Skillet

Ingredients
4 c. fresh strawberries (#3 cone)
2 tbsp. tapioca flour
2 tsp. vanilla extract
1 tbsp. lemon juice
2 tbsp. maple syrup

Grain-Free Crumble Topping
1 c. almond flour
1/2 tsp. salt
3 tbsp. coconut oil
3 tbsp. maple syrup

Directions
In a mixing bowl toss together strawberries, tapioca flour, vanilla extract, lemon juice, and syrup. In a separate mixing bowl combine the ingredients for the crumble topping. In bottom of cold skillet layer strawberry mixture then topping. Cover and cook over medium-low heat until strawberries are juicy and bubbly. Set oven to broil and slide skillet inside to brown topping (careful not to over cook!) Remove from oven and let cool before serving.