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Cooking with Natural Sweeteners
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Page 2
Cooking with Natural Sweeteners
Bittersweet Tigernut Brownies
Sweet and Spicy Tigernut Trailmix
Olive Oil and Wine Cookies
Einkorn Sugar Cookies
Apple Tart in an Oat and Walnut Crust
Roasted Persimmon and Ginger Custard
Glowing Ghost Gummies for Halloween
Tigernut Milk (Kunnu Aya)
Brandied Cherries
Summer Berry and Oat Cobbler
Strawberry Flan Recipe
Good Questions: What’s Your Take on Agave Nectar?
Coco-Nutty Granola from I Quit Sugar
Good Questions: What’s Your Take on Stevia?
Dried Plum, Apricot and Coconut Breakfast Bars
Little Almond and Einkorn Cookies
Boozy Chocolate, Hazelnut and Orange Truffles
Chai Coconut Ice Cream
Chewy Spiced Molasses Cookies
Roasted Grapes
Stewed Strawberries with Vanilla Bean and Fresh Mint
Rhubarb Skillet Cake with Jaggery Crumb
Vanilla Bean and Fresh Mint Ice Cream
Sweet Risotto with Buttermilk and Sultanas
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![[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! ๐
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy.ย ย And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
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I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear.ย ย Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. ๐
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen](http://scontent-iad3-1.cdninstagram.com/vp/4b326398e7b2a0f4676b31aa1fcc8063/5DFD10E8/t51.2885-15/sh0.08/e35/c0.177.1440.1440a/s640x640/67109332_162645888199149_7234227701426490814_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com "[AD] Wanna know the secret to making super tender grass-fed flank steak? SOUS VIDE! ๐
By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy.ย ย And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in.ย ย It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear.ย ย Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. ๐
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
