Ingredient: Eggs

  • Gluten Free Flourless Pancakes

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    Gluten Free Flourless Pancakes
    Adapted from South Beach Diet
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Beat eggs together first. Blend all ingredients together. Pour by spoonfuls onto hot griddle. Flip pancake over when slightly browned. Serve with organic butter and fruit.
  • Breakfast Quesadilla

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    Breakfast Quesadilla
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Lightly mist a small nonstick skillet with olive oil spray (or substitute with butter or bacon fat) and place it over medium heat. Add the onion and pepper. Cook, stirring occasionally, for 6 to 9 minutes, or until they are crisp-tender and lightly browned on the outside.
    2. Meanwhile, place a nonstick frying pan, large enough for a tortilla to lie flat, over medium-low heat. Put the tortilla in the pan. Sprinkle on the cheese evenly, covering the tortilla. Let the cheese melt.
    3. When the onions and peppers are cooked, transfer to a bowl and cover to keep warm. Mist the skillet again with spray and add the eggs. As they begin to set, use a wooden spoon to scrape from one side of the pan to the other, to "scramble" them. Continue scrambling until no runny egg remains. Then spoon the eggs over the cheese on one half of the tortilla. Sprinkle the onion-pepper mixture over that. When the cheese is melted, fold the bare half over the filled half.
    4. Transfer the quesadilla to a serving plate and cut into 4 wedges. Top with the salsa. Serve immediately.
  • Avocado Egg Salad

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    Avocado Egg Salad
    Farm Fresh to You
    Instructions
    1. Peel and roughly chop the eggs and add them to a bowl, along with the parsley, shallot and avocado.
    2. Mash the eggs and avocado with a fork until combined. Stir in the lemon juice and mustard and mix well. Season with salt and pepper.
    3. If using the baguette, cut into slices and toast if desired. Use this as your base. Tear the lettuce into large pieces and place on top of the baguette slices. Top with spoonfuls of the egg salad. Garnish with more parsley if desired.
  • Rhubarb Torte

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    Rhubarb Torte
    Instructions
    1. Mix until crumbly. Pat 3/4 of the mixture into a 9x13 pan. Reserve rest of the mix for topping.
    2. Beat eggs, add sugar, flour and salt.
    3. Add rhubarb to filling mixture.
    4. Slowly pour filling into crust.
    5. Sprinkle with remaining crust mixture.
    6. Lightly sprinkle top of the torte with cinnamon.
    7. Dot with dabs of butter if desired.
    8. Bake in a 350 F. oven for 50-60 minutes.
  • Pumpkin Custard

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    Pumpkin Custard
    From Metagenics 2008
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Butter a shallow 1 1/2 quart baking dish.
    2. In a medium mixing bowl, mix together eggs, Agave, and pumpkin.
    3. Slowly mix in coconut milk.
    4. In a separate medium bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt.
    5. Add liquid mixture to the spice mixture and pour into the prepared baking dish.
    6. Set dish in a large baking pan and add hot water to a depth of about 1 inch.
    7. It should come about halfway up the side of the inner baking dish.
    8. Bake for about 50 minutes at 325 degrees or until custard is set and a knife inserted near the center comes out clean.
    9. Cool completely before serving.
  • Pumpkin Cookies

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    Pumpkin Cookies
    By Leo Galand, The Fat Resistance Diet
    Servings
    Servings
    Instructions
    1. Preheat oven to 375 F., and lightly coat two cookie sheets with oil.
    2. Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well.
    3. In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender.
    4. Stir just until combined, but don't over mix.
    5. Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets.
    6. These cookies don't spread when baked, so shape the dough as you wish.
    7. Bake in the oven for 15 to 18 minutes until cooked through and nicely browned.
    8. Remove from the oven and let the cookies cool on a rack.
  • Oatmeal Cranberry Cookies

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    Oatmeal Cranberry Cookies
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 350 degrees F.
    2. Blend butter and sugar until fluffy.
    3. Add eggs and vanilla and mix well.
    4. In a separate bowl sift flour, baking soda, and salt together.
    5. Stir in to butter mixture.
    6. Stir in the oats.
    7. Fold in nuts and cranberries.
    8. Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart.
    9. These cookies spread.
    10. Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry.
    11. Cool on wire racks and enjoy.
  • Molasses Ginger Cookies

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    Molasses Ginger Cookies
    From Kathrine Page
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Set oven to 350.
    2. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt.
    3. Set aside. In a large bowl beat shortening until soft.
    4. Gradually add the 2 cups of sugar; beat until fluffy.
    5. Add eggs and molasses; beat well.
    6. Add half the flour mixture; beat until combined.
    7. Stir remaining flour in with a wooden spoon.
    8. Using a scooper, shape dough into balls.
    9. Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet.
    10. Bake 12-14 minutes.
    11. Let stand before moving to a cooling rack.
  • Gluten-free Banana Quinoa Muffins

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    Gluten-free Banana Quinoa Muffins
    Servings
    Servings
    Instructions
    1. Preheat oven to 400 degrees.
    2. Mix flour and flakes with dry indredients.
    3. In a separate bowl, mix together bananas, eggs, and honey.
    4. For more moist muffins, add 1-2 teaspoons of coconut oil.
    5. Add to dry ingredients.
    6. Pour into greased muffin tins half full.
    7. Bake 20-25 minutes at 400 degrees.
    8. Cool slightly before removing muffins from tin.
  • Gluten-Free Banana Cranberry Muffins

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    Gluten-Free Banana Cranberry Muffins
    From Linda Clark, CNC
    Servings
    Ingredients
    Servings
    Ingredients
    Instructions
    1. Preheat the oven to 350 degrees.
    2. In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.
    3. Mix well and set aside.
    4. In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.
    5. Add dry ingredients and mix just until combined.
    6. Stir in cranberries.
    7. Spoon batter evenly into each cup of prepared muffin tin.
    8. Let stand for 30 minutes.
    9. Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.
    10. Remove from the pan immediately and let cool completely on a rack.