Sunflower butter Brownies

Mix:

2 eggs
1 cup maple syrup
1 cup sunflower butter
Pinch salt

Bake at 350 degrees for 13-17 minutes.

We will have enough squirrels for a pot of stew or pot pie soon. Still looking for good recipes. 

Pumpkin Maple Syrup Pie

I tried to come up with a pumpkin pie that was milkless and someone suggested a pumpkin pecan pie that is Paula Deen's Pumpkin Pecan Pie. I took the general concept and modified it a bit and this is what I came up with:

Crust:

Equal amounts tapioca and potato flour
1 egg
Salt to taste
1/4 cup maple syrup
1/2 cup melted ghee

Mix until right consistency to press into the bottom of a pie tin (crumbly but still formable).

Pie Filling:

1 cup canned pumpkin
4 tbsp. melted ghee plus 1/2 tsp. salt
1.5 cup maple syrup
3 eggs

Sourdough "Bread"

Given that we don't eat grains, bread has been out of our life for a long time. Husband developed this recipe because he was craving sourdough. He'd started using sourdough in biscuits and through he might try making bread. This is now off limits for us because he was making his sourdough started with almond flour and that is no longer a go for us. He's experimenting with sweet potato for the starter now. We'll see if we can get something working.

• 6 eggs
• 2 tsp salt
• 1/4 cup sourdough starter
• 1 c potato flour
• 2 c tapioca flour

1. The night before you make the bread, feed the sourdough. I didn't do this last time and I think it's why I ended up making flatbread. For best results, you should add about 4 times the volume of existing starter, about an equal mix flour and water. I used both potato flour and almond flour.
2. In the morning, place eggs in mixer bowl and mix a good long time. Then add sourdough and start adding salt and flour. I started with just 1 cup each and then switched to the dough hook.
3. Switch to the dough hook and run it at the lowest possible speed. It probably says this in the instructions which I didn't read, but the dough hook doesn't really do anything at high speed - just spins around a solid lump of dough.
4. Since I was guessing at the flour quantities, I added the entire second cup of tapioca flour a tiny sprinkle at a time. I don't know if that affected the consistency. I let the dough hook run for quite a while - 5 or 10 minutes after I was all done adding flour.
5. Turn the dough out into a bowl and sprinkle with tapioca flour so it doesn't stick to anything. Cover with cloth and leave in a warm place all day.
6. Come home in the evening and be amazed that the thing actually rose. I know this is normal for some people, but I've never been very good with bread, so it's always a miracle when it works at all. Squish it down into a disc. Place in a 350 degree oven and bake about 25 minutes.

Old Fashioned Donuts

Fannie Farmer calls these "Old Fashioned" donuts as opposed to yeast donuts and that is what husband based this recipe on. Obviously, he made a few changes to the Fannie Farmer recipe...

I ate these when I could have almonds but they only have a half cup almond flour. I am posting in the hopes we can modify this to not contain nuts. 

Makes about 7 donuts, plus holes

2 eggs

1/2 cup maple syrup

1 tsp baking powder

1/2 tsp salt

1 Tbsp melted coconut oil

1/2 cup almond flour

1 cup potato flour (approx)

Mix eggs, syrup, baking powder, salt, and coconut oil. Add almond flour and then potato flour until it's just workable, no more.

Cover and chill for 1 hour.

Knead for a couple minutes, then roll out about 1/2" thick. Cut out donuts or crullers or whatever. Let sit for 5 minutes.

Set deep fryer to 360 degrees. It should be hot enough that they brown but not so hot that they don't cook through before they do. Fry them until they're brown on one side, then flip (they float on top of the oil). Place on paper towels to cool.

Crock Pot Roast Beef

This is a recipe husband and I make about once a week, usually on Sunday. It's a favorite except for the littlest daughter who won't touch it. It's great for trips and potlucks if you use the locking type of crock pot. 

3-5 pounds beef chuck roast
1 or two beef shanks ("soup bones")
Big handful of carrots
1 onion
1-2 sticks celery
4-5 medium potatoes
Salt & pepper
bay leaf

Place all the vegetables and the bay leaf in the bottom of a 6-quart crock pot.
Wash and dry the meat, then cover all sides generously with salt and pepper.
Cover and cook on high for 6-10 hours.

Variations:

If you don't add as many vegetables, add some liquid to keep the crock pot from drying out completely.

Last time I made this, I was out of potatoes but used radishes. That came out fine too. Most ingredients can be substituted or omitted.

You can brown the beef before adding it. If you do add liquid, you probably should. But if the pot is hot and dry enough, it will brown on its own.

You can of course use rump roast, brisket, or any tough cut of beef that has a lot of connective tissue in it. But chuck roast is by far my favorite. Do NOT use tenderloin! Tenderloin should be roasted in the oven and left pink in the middle.

Ginger Zucchini Short Ribs

Husband was inspired by this recipe last year when we found we had short ribs and no plan: http://nomnompaleo.com/post/3762844557/slow-cooker-korean-grass-fed-short-ribs

Since we had lots of zucchini and yellow squash as it was summer, he figured he'd try a substitution and came up with this:

1 big bunch scallions, coarsely chopped
1-2 inches ginger, coarsely chopped
4 cloves garlic, crushed and peeled
1 big yellow squash, cut in half lengthwise, seeds scooped out
1/2 cup fermented carrot juice
1/2 cup chicken broth
2 Tbsp fish sauce

6 lb beef short ribs
salt
pepper
ghee

Season ribs with salt and pepper. Brown in 450 degree oven, 5-10 minutes per side, placing each in the crock pot when it's done.

Place scallions, ginger, garlic, and fish sauce in the blender flask. Don't blend yet.

Meanwhile, melt some ghee in a cast iron pan and place squash halves cut side down in the pan at medium high heat. When it gets soft (5-10 minutes), squash flat with a grill press and pour the excess liquid in with the carrot juice and broth. Continue to fry at medium heat until well browned on the cut side (another 5-10 minutes).

Remove the squash from the cast iron pan to cool.

Deglaze the roasting pan and the cast iron pan with the carrot juice and broth. Add juices to the blender. Scrape the squash meat from the skin and place in the blender. If it's too hard to get the skin off of some chunks, just throw the whole chunk in. Blend until smooth.

Pour the sauce over the short ribs in the crock pot. Cover and cook all day.