Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.

Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.

Friday, May 1, 2015 - 22:10

Prereheat the oven to 350 degrees F.

In a small pot over low heat, melt the butter and chocolate together until smooth.

Add the wine and whisk until fully incorporated and remove the pot from the heat.

Add the eggs one at a time, and whisk to combine after each addition.

Add the sugar and vanilla and stir to combine.

Add the flour, cocoa powder and salt and stir until smooth.

Friday, May 1, 2015 - 22:06

Preheat oven to 425 degrees F (220 degrees C).

Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.

Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Friday, May 1, 2015 - 22:01

Grind oats into a flour consistency using a food processor.

Add egg and almond milk. Blend.

Pour a thin layer onto a nonstick and/or greased pan.

Carefully flip the crepe to cook the other side.

Fill your Crepe with the desiredyogurt flavor and fruit and enjoy!

Wednesday, January 14, 2015 - 11:56

Pages