Author Archives: shekinah

Lemon Bar PIE

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I love Pie…Which makes sense since I love to BAKE (lol).  I was brought up baking, and I am a BAKER, I will always be a BAKER:)…Baking fills my hands with wonderment. My mind goes into a thousand ideas. It some how makes me feel so alive.  So, you can imagine my challenges to keep indulging.  Well, Challenges are what motivate us and drive us to head toward new avenues, new puzzles, to do what I love to do as I Knead change to keep Baking.  It fascinates me…and intrigues my mind to try and capture as best I can the food sensations that ramble through my mind, food that I am very aware I can not Have nor bake the way I use to…I find myself re-creating my fondest Family treasured recipes…(smile) it warms my heart when those creations that you remember become New windows of opportunity, new creations that can once again taste like you remember (just slightly different) they are edible in the lifestyle of change!

I love Lemon bars….Pie….dessert…so here is my NEW  take on a classic recipe…This is what I can eat now….This is a recipe that I have been working hard on!!! I make my own pie crust for all different pies and this particular pie crust/bar is one I have spent some time perfecting to get that crumble consistency that tastes as close to a shortbread/sweet pastry crust that I remember baking without all the ingredients that we no longer can indulge in:).   I tested this out several times. Last night made me happy my husband was smiling  as he ate a slice . My daughter loves this… And the lemon bar filling well I think it worked out to my liking….I find it to be melt in your mouth delicious, and the consistency is wonderful and as good as I remember My original Lemon bar recipe being…. To getting that recipe the way I had hoped!

This is to Kneading change in my life one recipe at a time…

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Lemon Bar PIE

Ingredients

Crust
1 ½ cups Blanched Almond Flour
½ cup Walnuts ground
4 TBS. Coconut Oil melted
3 TBS. Z-sweet/Swerve confectioners’ sugar (my sweetener of choice)
Filling
3 Large Eggs
6 TBS. Z-Sweet/Swerve Confectioners’ sugar
Juice from 2-3 Meyer Lemons/or Regular lemons (I like to use otherwise it is about a little shy of ½ cup of lemon juice)
Zest from one lemon
½ tsp Baking Powder
½ tsp vanilla

Instructions

    For the Crust:
  • Preheat oven to 350 degrees F. In a food processor or blender first grind the Walnuts. Then add the Blanched Almond Four, Melted coconut oil and 3 Tbs. Z-Sweet confectioners’ Sugar. Processes/Blend until you have a mixed and sticky dough. Press into a parchment lined 9 inch Pie pan. Press on the bottom and up the sides just a bit. Put into the pre-heated 350 degree oven for about 15 minutes or until it is slightly golden. This will pre- bake the crust slightly. Remove from the oven and let it cool.
    • For the Filling:
  • I use a blender. So blend together Eggs and z-sweet until mixed. Then add Lemon juice, lemon zest, baking powder and vanilla and blend till combined. Pour over the pre-baked crust and bake at 350 for 25-28 minutes or until set. Let cool. Store in refrigerator. Serve with whipped cream (recipe in notes) 🙂 .

Notes

*Note:* When I use a dollop of whip cream, for extra yum, this is my recipe:

Whip Cream

About a pint Whipping Cream

1 tsp Vanilla

2-3 TBS Z-sweet/Swerve Sweetener or Z-sweet/Swerve confectioners

Put all ingredients in a Mixer bowl fitted with a whisk attachment(I use a Kitchen-Aid mixer with whisk attachment). Whisk until Stiff peaks. Add a dollop to your pie slice:) You can put extra in a container and refrigerate for a day or so.

https://kneadchange.com/?p=130

Roasted Red Pepper Hummus

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Okay, I love Hummus….or should I say loved Hummus….However, I can not have most typical Hummus..So life kind of has you hunt out and configure what would work with what you can have…

This Hummus is mine, I put it on everything! I have even used it on chicken:). It makes me happy!  It travels  well, in a cooler on ice, so that when we are done with a hike we Have a go to item that makes our insides happy. Just remember it has to be on ice or refrigerated!!! Otherwise it will not be good(trust me my husband learned this when he took it to work and thought it was peanut butter for his celery and left it out on his desk, yes this equals= not a good idea!)

 

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Roasted Red Pepper Hummus

Yield: 1-1 1/2 cups

Ingredients

1 Medium Zucchini or yellow neck squash (cut into pieces)(you can peel it or not)
1 Medium Red Pepper Roasted (cut into pieces)(either freshly roasted or from a jar 😉 )
1/2 C and 3TBS Tahini
1 Clove Garlic (peeled)
2 TBS Lemon Juice(if you use a fresh lemon it should be about a medium size lemon)
1 tsp. Cumin
1 tsp. Sea Salt
1/8 tsp. Cayenne

Instructions

  • You can peel the Zucchini/yellow neck squash if you like, if you peel the zucchini/squash your hummus will look more like hummus with no green/yellow specks 🙂 .
  • You can either use the recipe in notes and make your own fresh roasted red pepper or if you want a quicker version and the peppers are not in season do what I do then and grab a jar of roasted peppers. Just use the equivalent amount to equal a whole pepper.
  • When I have fresh lemons I use them, when I do not I use my back-up lemon juice.
  • Okay here is the main instructions:
  • Take all your above ingredients and put them in a Food processor or a really good blender and combine them till they are completely smooth.
  • Yes it will look like regular Red pepper hummus :).
  • Then spoon into a container and serve with veggies/crackers/or my personal favorite I use it as a spread on my sandwiches(yes I have a bread recipe coming that I make)

Notes

To roast a Fresh Red/Yellow/Orange Pepper:

Preheat oven to 450 Degrees.

Take a small lipped pan line with foil.

Wash/dry your pepper(s). Place on foil lined pan.

Place pan in oven.

Turn the pepper(s) approx. every 10-15 minutes.

They will be Blackened or charred in appearance and slightly deflated when done.It takes about 30 minutes.

Take them out of the oven and place them in a bowl cover them with foil/a plate/lid so they sweat.

Let sit for 5 minutes. Once cooled, carefully peel off the blackened skin and take the top and seeds off, discard the seeds,top,skin.

You now have a roasted fresh pepper(s)

https://kneadchange.com/?p=65

Biscuits

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Biscuits

Everyone Kneads “bread” at some time…so on the light side  this is a biscuit that goes well with any Chili/Stew. Any sausage and gravy. It travels well. You can place these in an airtight container and they keep. I make these for Backpacking/Camping trips and I seal them in my Food-saver bags. they keep very well and taste great on a hike! These are a go to for me they are Quick, easy and Bake fast!

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Biscuit

Yield: around 6

Ingredients

¼ C Coconut Flour
¼ C Ground Golden Flaxseed
1tsp. Baking Powder
1TBS. Walnut Oil/Grape seed oil
6 Egg Whites
½ tsp. Sea Salt

Instructions

  • Preheat oven to 400 degrees. Get a baking pan and line with parchment paper. Set aside.
  • In a medium bowl combine Almond flour, coconut flour, golden flaxseed and baking powder. Use a whisk to make sure it is all incorporated thoroughly. Set aside
  • Use an electric mixer with a whisk/beater attachment combine walnut oil, Egg whites and sea salt until very frothy. Do not over beat! Then add the dry ingredients by folding in with a spatula, just till the dry mix is incorporated. It will look like batter.
  • Take a ¼ of a measuring cup and rub the insides with a bit of walnut oil. Dip the measuring cup into the batter and take a spatula and scrape flat. Take the filled measuring cup and plop it upside down on the parchment paper. You will have a biscuit shape. if the dough sticks to the measuring cup do not fret just take it and mold it by hand on the parchment, no worries. you should get around 6 biscuits.
  • Once all biscuits are on the parchment, place in oven on the middle rack and cook for 12-15 minutes. Done when a toothpick in center comes out clean and the top is only slightly golden!
https://kneadchange.com/?p=72

Warm the insides …Chili -“Chilly”

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Chili is something as a kid I grew up with! It warmed you up on a cold night, you had it sitting around a campfire after a long hike through the woods and it made you smile from the inside. It was a staple, a go to comfort food that kept your insides warm.  I always loved the name as a kid … Chili is how you felt outward but by the time the first bite hit your lips it sent a soothing comfort of warmth through your whole body. You felt loved in the inside. Chili is known for its name because it contains some form of chili in the dish and everyone has a chili recipe it is so personal such a variety of flavors and emotions.  I think for me though Chili  will always be remembered as the feeling you felt as a kid that transformed into a smile of warmth. Yes it makes me chuckle, it makes me ponder memories of fridged cold days that were heated by one spoon full to your mouth… it warmed you so fast it felt like the sun was shining on the inside.

For us we kneaded a change that could still capture those childhood memories ….

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Warm the insides …Chili -”Chilly”

Ingredients

Chili Seasoning, flavor and thickener…
5 tsp. Chili powder
1 tsp. Paprika
1 tsp. Granulated Garlic
2 tsp. Cumin
1 tsp. Coriander
1 ½ TBS Onion Flakes
2 ½ tsp. Sea salt
1 tsp. Pepper
2-3 tsp. Z-Sweet/Swerve (*sweetener)
¼ C Coconut Flour(plus extra)
OPTIONAL! This will make it SPICEY-Hot!! 1TBS Red Pepper Flakes OR 1/8 tsp. cayenne

Chili Base
2 TBS Walnut Oil or Grape Seed Oil
2 lbs. Ground Turkey
2 Celery stalks DICED
6-9 Red/Yellow/Orange Mini Sweet Bell Peppers… OR 2 large (your choice) Bell Peppers DICED
1 Sweet Yellow Onion DICED
1 Medium Zucchini or Yellow crook neck squash DICED
2 -3 Garlic cloves MINCED/grated
2 (14.5 oz. ) Cans Diced Tomatoes including using the juice
1 ½ c Water
2 c Chicken Stock
Chili seasoning, flavor, thickener (recipe above)

Instructions

    For Chili Seasoning, flavor and thickener…
  • Mix together in a small bowl. Set aside.
    • For Chili Base
  • Heat 1 TBS Oil in a skillet on medium high. Add ground Turkey, sprinkle with 1 TBS of the chili Seasoning that you set aside, stirring to mix the seasoning in and stir occasionally to break up clumps cook until no longer pink. About 7-10 minutes.
  • While meat is cooking Heat the other 1 TBS Oil in a large Pot (like a stock pot) on medium high. Add Diced Celery, Diced Bell peppers, Diced Onion, Diced zucchini/squash and Sauté until the onions are translucent stirring frequently, about 5-6 minutes. Then add the minced garlic and sauté for about another 30 seconds to a minute until fragrant. Add the diced tomatoes, water, chicken stock and Stir. Add the rest of the Chili seasoning you had set aside to your liking( if you use it all it will be spicy, half it will be less…adjust according to the Spice Heat level you would like with your Chili).
  • Once the Meat is browned/ no longer pink, drain the fat and add the Meat to the stock pot. Stir. Reduce heat to Low and simmer for about 1-2 hours to get the entire flavor mixed well. If you want to thicken your chili a little more than you can add a touch more coconut flour( a little goes a long way) and stir really well.
  • Ladle into bowls add toppings/ garnish if you desire. Enjoy
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