4 tsp olive oil, plus a bit more to brush the baking sheet
salt and fresh ground black pepper to taste
1/4 – 1/2 cup crumbled Gorgonzola cheese
If not using Gorgonzola, you can toss hot Brussels sprouts with 1-2 tbsp butter.
Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel.
Trim ends of Brussels sprouts if needed, then cut each lengthwise into fourths or halves if they’re small. Don’t worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor.
Chop pecans with a knife and measure out desired amount.
Put Brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I use a generous amount of salt and pepper since there’s no other seasoning.)
Arrange Brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the Brussels sprouts would get browned.
Toss hot Brussels sprouts and pecans with Gorgonzola (or butter) and serve hot.
1tbspkonjac powder (i.e. glucomannan) arrowroot powder, or more coconut flour
1tsp kosher salt
1/2tsp xanthan gum
2/3 cupgrass-fed unsalted butterat room temperature
7 tbspgolden erythritolto taste
1tsp blackstrap molasses (optional)
2/3 cupLily’s Sweets dark chocolate bar broken up (or chips)
1 cup coarsley choppedpecans
flakey sea saltto garnish
Add almond flour, coconut flour, konjac powder (or arrowroot/more coconut flour), salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (about 8 minutes).
Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Fold in chocolate and pecan bits. Cover with cling film and refrigerate for 1 hour.
Preheat oven to 350°F/180°C and line a baking tray with parchment paper
Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly (i.e. the more you pre-flatten them the more they’ll spread = crispier cookies, so if you like them cakier, don’t flatten too much).
Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, flipping tray around 180° half way through.
Garnish with flaky sea salt and allow the cookies to cool completely on the trays (sugar alcohols can take a few hours to crisp up, so don’t despair!). Store in an airtight container for three to four days.
The shaped dough can be frozen for up to 3 months, and the cookies can be baked straight from the freezer (just add 2-3 minutes more to the baking time).
Want to explore possible substitutions for the flours and sweeteners? Visit www.gnom-gnom.com.
1small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
¼cupshredded Parmesan cheese
½tspbasil or rosemaryminced (or dry)
½tsporeganominced (or dry)
1cupdiced bell peppersyellow, orange, red, green, or any combo of your choice
1/2cupdiced red onion
1/4cupcanned corn (optional–not Keto or Paleo)
Preheat oven to 500 degrees F.
Remove the stems from the cauliflower and cut into chunks. Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (don’t rush this step). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
Bake the crust for 10-15 minutes (depending on your oven), or until the crust is golden and crispy.
Remove from the oven and top with pizza sauce then cheese then chopped veggies.
Place the pizza back in the oven and bake for another 12-15 minutes.
Rinse, trim and grate the cauliflower using a food processor or grater.
Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes.
Melt a generous amount of butter or oil on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 3–4 pancakes (about 3–4 inches each) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.
Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.
Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Be patient – if you flip the pancakes too soon they’ll fall apart!