Greek Yogurt Pancakes
Ingredients
Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 2-3
Ingredients
6 oz of your favorite Greek yogurt
1 egg
scant 1/2 cup flour
1 tsp baking soda
Instructions
Open the yogurt container and stir the yogurt until it's smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
In a separate bowl, mix together the flour and baking soda.
Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella.anything! Enjoy!
Chobani cheesecake
Serves 12
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
Light graham cracker crust (I used store bought)
2 cups Chobani black cherry Greek yogurt or plain (I used non-fat)
2/3 cup sugar or preferred sweetener
2 eggs, lightly beaten
Pinch of salt
2 teaspoons vanilla extract
3 tablespoons corn starch
Directions:
Preheat oven to 350 degrees F.
In a large bowl, mix yogurt, eggs and sugar together with a wooden spoon until creamy. Add vanilla, salt and corn starch and mix until there are no clumps.
Pour mixture into the crust, filling just to the top (being sure not to overflow the tip of the crust).
Bake for 35 minutes or until the edges of the filling are firm and the crust is golden brown. The middle will still be a bit jiggly. Immediately chill for at least 3 hours to let the rest of the filling set.
Serve with additional cherries, whipped cream or on it's own!
Nutritional information per slice:
Calories: 179
Fat: 3.2 grams
Carbohydrates: 30.5 grams
Protein: 6.3 grams
Fiber: 2 grams
Grain Free Sweet Potato Gnocchi
3 1/2 Cups of Mashed Yam or Sweet Potatoes (roughly 3 large potatoes)
1 Tsp. Xanthan or Guar Gum
1/2 Tsp Salt
2 Large Eggs
6 Cups Blanched Almond Flour
4 1/2 Cups Tapioca Flour (Potato Starch or Arrowroot will also work- or a mix of any of them).
Additional Almond and Tapioca Flour for dusting.
Prep your potatoes. Peel, Cube and Boil them until tender. Mash the potatoes in a bowl and then let them rest until they cool to room temperature.(You just don�t want them steaming hot so that they cook the eggs).
Once the potatoes have cooled stir in the xanthan gum, salt and eggs.
Begin adding in a cup by cup the Almond Flour and Tapioca. After adding a cup, stir the dough, then add another cup. Slowly the dough will become firmer and less sticky. The finished dough you will be able to roll out in your hands without it sticking like crazy. It may still be a little sticky on the inside, but as long as you can roll it between your hands its perfect.
Dust a cutting board, or counter top with equal parts Almond Flour and Tapioca. Take a handful of dough and roll it out in the flour like a snake. You want it only about an inch thick. Using a knife slice 'the snake' into smaller pieces. Each piece should be no larger than an 1/2 inch wide.
At this point, you can use a gnocchi board to shape the dough extra fancy as I have, or just leave the gnocchi in its square shape. It doesn't really matter, as they will taste exactly the same!
Dust 3 baking sheets with a little tapioca flour and place the finished gnocchi on the 3 trays. Place the trays in the freezer. Once the gnocchi is frozen remove it from the trays and place into freezer safe bags. Store in the freezer until you are ready to use.
Note: The gnocchi can be cooked fresh as soon as you finish making it! To cook bring a pot of water to a boil and add the gnocchi. Let it cook until it floats for maybe 30 seconds. Remove and eat! To cook the frozen gnocchi you will follow the same process except the cooking time will take 2 minutes.
Ingredients
Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 2-3
Ingredients
6 oz of your favorite Greek yogurt
1 egg
scant 1/2 cup flour
1 tsp baking soda
Instructions
Open the yogurt container and stir the yogurt until it's smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
In a separate bowl, mix together the flour and baking soda.
Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella.anything! Enjoy!
Chobani cheesecake
Serves 12
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
Light graham cracker crust (I used store bought)
2 cups Chobani black cherry Greek yogurt or plain (I used non-fat)
2/3 cup sugar or preferred sweetener
2 eggs, lightly beaten
Pinch of salt
2 teaspoons vanilla extract
3 tablespoons corn starch
Directions:
Preheat oven to 350 degrees F.
In a large bowl, mix yogurt, eggs and sugar together with a wooden spoon until creamy. Add vanilla, salt and corn starch and mix until there are no clumps.
Pour mixture into the crust, filling just to the top (being sure not to overflow the tip of the crust).
Bake for 35 minutes or until the edges of the filling are firm and the crust is golden brown. The middle will still be a bit jiggly. Immediately chill for at least 3 hours to let the rest of the filling set.
Serve with additional cherries, whipped cream or on it's own!
Nutritional information per slice:
Calories: 179
Fat: 3.2 grams
Carbohydrates: 30.5 grams
Protein: 6.3 grams
Fiber: 2 grams
Grain Free Sweet Potato Gnocchi
3 1/2 Cups of Mashed Yam or Sweet Potatoes (roughly 3 large potatoes)
1 Tsp. Xanthan or Guar Gum
1/2 Tsp Salt
2 Large Eggs
6 Cups Blanched Almond Flour
4 1/2 Cups Tapioca Flour (Potato Starch or Arrowroot will also work- or a mix of any of them).
Additional Almond and Tapioca Flour for dusting.
Prep your potatoes. Peel, Cube and Boil them until tender. Mash the potatoes in a bowl and then let them rest until they cool to room temperature.(You just don�t want them steaming hot so that they cook the eggs).
Once the potatoes have cooled stir in the xanthan gum, salt and eggs.
Begin adding in a cup by cup the Almond Flour and Tapioca. After adding a cup, stir the dough, then add another cup. Slowly the dough will become firmer and less sticky. The finished dough you will be able to roll out in your hands without it sticking like crazy. It may still be a little sticky on the inside, but as long as you can roll it between your hands its perfect.
Dust a cutting board, or counter top with equal parts Almond Flour and Tapioca. Take a handful of dough and roll it out in the flour like a snake. You want it only about an inch thick. Using a knife slice 'the snake' into smaller pieces. Each piece should be no larger than an 1/2 inch wide.
At this point, you can use a gnocchi board to shape the dough extra fancy as I have, or just leave the gnocchi in its square shape. It doesn't really matter, as they will taste exactly the same!
Dust 3 baking sheets with a little tapioca flour and place the finished gnocchi on the 3 trays. Place the trays in the freezer. Once the gnocchi is frozen remove it from the trays and place into freezer safe bags. Store in the freezer until you are ready to use.
Note: The gnocchi can be cooked fresh as soon as you finish making it! To cook bring a pot of water to a boil and add the gnocchi. Let it cook until it floats for maybe 30 seconds. Remove and eat! To cook the frozen gnocchi you will follow the same process except the cooking time will take 2 minutes.
