Super Easy & Delicious Fried Egg Sandwich

Quick Egg Sandwich

Sometimes you just need something FAST. This sandwich fits the bill nicely. You can use gluten-free bread if you like. The bread toasted with butter (or coconut oil) on the griddle is the way to do it. I like to cook the egg over easy, so that you can spread the yummy yolk around (spread the joy).

Fresh minced onion sprinkled over the cooking egg makes the sandwich. Dried onion will do in a pinch. Top with fresh ground pepper and sea salt or bioSalt to taste. you're good to go!





Quick Egg Sandwich Recipe:

1 extra large organic egg
butter and/or coconut oil
2 sliced whole grain bread or gluten free bread (1 slice for open face)
2 t. minced raw onion
fresh ground pepper, to taste
BioSalt or sea salt, to taste (recipe on this blog)


Method:

Heat a cast iron skillet.
Butter the outsides of 2 slices of bread and place on one side of the skillet.
Add a dab of butter on the opposite side of the skillet and crack the egg on top.
Sprinkle egg with onion and fresh ground pepper.
Cook the egg over easy. Don't burn your bread!
Lay the finished egg on top of 1 slice of toasted bread. Spread yolk around and then salt to taste.
Top with the other piece of toasted bread and chow.


Note: Salting eggs after they are cooked keeps the eggs tender.

Enjoy, 

Leila

Microwave Gingerbread Mug Cake - Healthy, Gluten-Free & Delicious!

Amazing Mini Gingerbread Speedy Cake


This is a gluten-free cake unlike any other gluten-free cake recipe out there.

2-Minute Gingerbread.

This gingerbread is light and fluffy. It tastes terrific, plus it is packed with lots of nutritious ingredients, instead of using a high amounts of starch like the typical gluten-free baked goods. This unique Gingerbread Mini Cake fills you up and keeps you feeling satisfied for a long time, taking care of your cravings for sugary sweets. It's perfect paired with a cold glass of organic whole milk or almond milk.

We LOVE this recipe!

This is a recipe created in the Kitchen Cheetahs Test Kitchens in the fall of 2014. This delicious microwave mini cake cooks in only 2 minutes. It's nice to make just a little cake and not have a bunch of leftover cake you don't know what to do with.

We like to prepare several of these single-serving cake mixes and package them up into mini zip-lock bags. The ingredient list is more complex, but it is totally worth getting out all of these ingredients to make these cake mixes. Then they are ready for a quick dessert, breakfast, or snack. Often 2 of us will share 1 of these scrumptious cakes. They are very filling and enjoyable to eat. These quick mini cakes are great for people who don't want to be deprived on their low-carb or gluten-free diets, and still want to lose weight.

These are truly a guilt-free treat. I feel completely comfortable having my family eat these for breakfast. They are sugar-free (except for the small amount of molasses), gluten-free, chemical-free, and dairy-free. They have a nice protein content and are loaded with healthy fiber. The coconut oil is good for you too.

Stay tuned, more delicious speedy mini-cake recipes will be posted on this blog!



MINI GINGERBREAD SPEEDY CAKE Recipe:

Dry Cake Mix Ingredients:

3 T. finely ground white almond meal
1 T. plus 1 t. coconut flour
1 T. finely ground golden flax meal
2 t. finely ground rice bran or oat bran
1 T. xylitol
1 T. IMO powder
1 T. Lakanto brand White Zero-Calorie Natural Sweetener (sugar substitute)
1/16 t. (heaping) lecithin powder

3/4 to 1 t. ground ginger (make sure your ginger powder is fresh)
1/2 t. baking powder
1/4 t. ground allspice
1/8 t. ground cinnamon
1/8 t. powdered intense natural sweetener, of choice (we will post a formula for soon!)
1/16 t. (heaping) sea salt or Biosalt (recipe on this blog)


Wet Ingredients:

1 large egg, at room temperature
1 t. vegetable glycerine
2 T. warmed coconut oil
2 T. warm water
1 t. dark molasses


Method:

To Make The Dry Cake Mix:

Place the first 8 ingredients in a Krups seed mill and finely grind together. The finer this is ground, the nicer the cake will turn out.

Pour out the fine powder mix into a small zip-lock bag.

Add the rest of the dry ingredients into the zip-lock bag.

Seal the bag and shake together well to blend.

Repeat this process for however many cake mixes you choose to make.

Label and store the bags of cake mix in your refrigerator, or in your freezer for longer term storage.


To make 1 mini-Cake:

Oil a 2-cup sized Pyrex baking cup (we like to use deodorized 76 degree coconut oil).

Crack the egg into the 2-cup Pyrex baking cup and whisk to blend without incorporating air.

Add the vegetable glycerine and molasses and whisk together.

Add the warmed coconut oil along with the warm water, whisk together well to blend.

Pour in a single serving of prepared dry Mini-Cake Mix. Stir together until smooth.

Place the Pyrex baking cup off-center in your carousel microwave for even cooking.

Cook on high for 2 minutes in the microwave. The center of the cake should just spring back when touched.

Let cake cool in the microwave 3 minutes.

Remove from microwave and eat once it has cooled down enough, or cover with a lid to keep moist and eat it later.


Variation: To Make a mini-cake that you can turn out of the baking cup:

Cut out a piece of parchment paper that fits neatly into the bottom of your Pyrex baking cup.

Oil the bottom and partway up the sides of the Pyrex baking cup. Place the parchment paper disk in the bottom of the baking cup and press to attach.

Oil the top of the parchment paper in the baking cup.

Mix up your cake mix in a separate small bowl and scrape it out into your oiled and papered Pyrex baking cup.

Microwave 2 minutes, as directed above. Cool 3 minutes in the microwave.

Remove from microwave and then invert cake onto an oiled serving plate. Peel off parchment paper.

Let the cake cool an additional 3 minutes before eating, or cover for later.

Source: 

VitaFiber IMO (Isomalto-oligosaccharide) fiber powder http://www.bioneutra.ca/product_vitafiber.htm



Photos of the process:

We keep deodorized coconut oil in a jar for quick but gentle melting in the microwave.

Look at that nice light and moist texture...

2-Minute Gingerbread Jiffy Cake.

Enjoy!

Leila & Nancy

The Kitchen Cheetahs!

Time Tested healthy gluten-free 'white flour' blend - our exclusive formula now being released!

Kitchen Cheetah's Healthy 4-Flour Blend (GLUTEN-FREE)

A WHITE FLOUR SUBSTITUTE

This is a special formula we are releasing to you. The ingredients are simple but the results in gluten-free baking are remarkable. It will work in just about any GF application, replacing other GF flour blends out there - plus it tastes great!  The starch content is much less than typical gluten-free flour blends. The protein content is much higher in our blend and it is more nutritious. It is a formula easy to remember. So you can make more easily from memory.

Have you ever noticed how gritty baked goods are that use rice flour?

Or how 'beany' and weird tasting foods are that contain bean flour?

What do you think about the heaviness of coconut flour and almond flour?

And then there is the dry, crumbly, stale, tasteless starch-filled GF baked goods.

We are really sick of all that.

This formula came about with much lab-testing over a period of years by professional food formulators. We have found this to be the best combination, having the best texture, taste, and nutrition.

There are more secrets to gluten-free baking that we will teach you. Like how to use psyllium, soluble fiber blends, and eggs to make superior GF baked goods. So hold tight.

I am sure more gluten-free advancements will come, as more unique healthy ingredients are made available. We already do have more advanced formulas, but they contain too many ingredients available only to large food manufacturers. Remember, we deal only with healthful ingredients when we formulate, that is important to us.

Use our 4-Flour Blend in place of the other gluten-free flour blends used in GF baked goods.
We are also currently working on a whole  grain, whole wheat type flour, and will share that at a later date, so check back with our blog.

Make sure to measure everything by weight, not volume.
Ingredients at different times have different moisture levels and be more or less compacted, which will throw off your proportions. Gluten-free baking is touchy and the ingredients are generally more expensive, so measurements matter. I won't even give you volume measurements, so you won't be tempted.

See the notes below about the ingredients used here before you make the flour blend.

We will be adding specific recipe how-to's using this flour blend plus other ingredient combos for the best GF baked goods ever. Stay tuned!


I know this post is a bit wordy - but this really is EASY.



GLUTEN-FREE 4-FLOUR BLEND Recipe

25 % Sorghum flour, whole or white
25 % White Bean flour or garbanzo bean flour
25 % Extra-fine Sweet Rice flour (AKA glutenous rice flour) (no substitutions)
25 % Cassava flour (not the same as tapioca starch)


Method:

Mix and sift the flours together a few times to make sure all of the flours are evenly distributed.
Store air-tight.



Tip: The more finely ground your gluten-free flours are, the better results you will have.



Notes About The Cassava Flour:

This is a food formulator's secret we are giving you here. The Cassava Flour used in this gluten-free flour blend is made by one company only. They own a patent on this product. We like this product a lot in the Cheetah Test Kitchens! Their cassava flour contains 7 % naturally occurring cassava fiber. Regular cassava starch is all starch (also known as tapioca starch or tapioca flour). It can get confusing because people mistakenly call tapioca starch 'tapioca flour', when it really isn't.

The manufacturer of the cassava flour is AKFP (American Key Food Products). I do not know if they sell to the public. Check it out and see. Let us know if it is, because that would be cool.


If you can't locate this product, use one of  the substitutions below to make a kasava-type flour:

a.   90 % tapioca starch plus 10 % very finely ground oat bran flour.

b.   93 % tapioca starch plus 7 % very finely ground rice bran flour (or organic corn bran flour).

First grind the bran as finely as you can in a seed mill. Regrind if it's not really fine.
In a VitaMix, regrind the bran with the tapioca starch to make it extra-fine textured.
Use this in place of the 25 % cassava flour called for in the 4-Flour Blend recipe above.
Store the leftovers in an air-tight container.


Tip: If the bran mixture gets hot but still isn't ultra-fine textured, pour it out onto a baking tray to cool down and let the moisture evaporate for a few minutes. You can do this 4 times if desired.
We will do this in our test kitchen and we label the amount of times something is ground and cooled, then reground. Like I said, texture is everything when it comes to gluten-free baking.

For example:
1X   - Means it was ground once.
2X   - Means it was ground twice.
3X   - Means it was ground three times.
4X   - Means it was ground four times.



Notes about any type of bran:

Taste your bran before you mix it into any of your food. The fats naturally found in bran quickly go rancid, causing a bitter taste. If it's bitter, it's rancid. Throw it out or take it back to the store you purchased it from. Usually bran is now stabilized for a shelf-life of 1 year, but you don't know how long it has been sitting around before you bought it. It is a good idea to store your bran in the freezer.



Notes about the Bean Flour:

We use a special bean flour that does not taste weird or 'beany'. We have a professional food manufacturer's source for a specific kind of bean flour. It is made by ADM (Archer Daniel Midlands). The specific product we use is called VEGEFUL. They manufacture several types of bean flours: white bean, pinto bean, garbanzo bean, etc. They really tastes good! Now you know.



If you share our recipe, please credit the creator's of it and our blog - Thank you.



Have fun baking!

Leila & Nancy

The Kitchen Cheetahs

Alive Sprouted Seed Bread Recipe

Alive Sprouted Seed & Wheat Bread

This is my favorite version of  the 3 sprouted wheat bread recipes on this blog. I love them all though. Again, I slice it up and slather it with organic salted butter. I don;t know how this bread would fair in a toaster, I don;t think too well, but it doesn't need it anyway.

There is much nutritional value in soaking the seeds before adding to the sprouted wheat dough. It removes the enzyme inhibitors that all seeds have and then wakes the seeds up and makes them much more nutritious and bio-available to your body. Cool.

I soak the seeds on baking day, and time it so that they are ready.


ALIVE SPROUTED SEED & WHEAT BREAD Recipe:

2 c. red winter wheat
1/2 c. raw hulled sunflower seeds
4 T. sesame seeds (preferably the brown un-hulled)
2 T. poppy seeds
1 to 2 T. caraway seeds
2 T. flax seeds


Method:

Soak the wheat 6 to 8 hours. Drain then rinse and drain well. Rinse and drain 3 times a day for 3 days.

When the sprout is as long as the wheat berry, drain and let the sprouts dry 3 to 6 hours before grinding (wet sprouts do not grind up as well).

Soak All the seeds except for the flax seeds for 4 hours in purified water. Drain the soaked seeds and let air-dry for 3 to 6 hours. Set aside.

Grind the wheat sprouts in a food processor, wheat-grass juicer or meat grinder. Grind to a smooth paste. Grind a second time if it is lumpy, coarse or chunky, or the bread won't work out as well.

Add the flax seeds and the soaked air-dried seed mixture to the ground wheat sprouts. Mix
until uniformly blended in.

Form the dough. With clean, oiled hands, knead the dough, folding it into itself several times. This will spread the gluten and help the bread stick together and rise better. OR You can go strait to shaping the loaves before popping them into the oven. Form balls of dough about 3-inches in diameter (you should get from 2 to 4 loaves).

Prepare a flat baking sheet. Line a baking sheet with a silicone liner or parchment paper that has been oiled with coconut oil. This bread really sticks!

Place the loaves on the prepared baking sheet. You can dust the prepared baking sheet first with sesame seeds or organic corn meal to help prevent sticking.

Now flatten and form each each dough ball to a height of about 1 1/2-inches and a diameter of about 4 to 5-inches.

Bake in a preheated 250 degree oven on the middle shelf for 2 1/2 to 3 1/2 hours. My mom bakes this bread at 200 degrees for 5 to 6 hours. choose which ever way you desire. You do not want gummy centers, too high a heat leaves it gummy inside and dries out the crust too much. This bread should be moist like brownies.



Enjoy,

Leila

Alive Sprouted Wheat Bread

This recipe is very similar to the Essene Raisin Bread recipe on this blog. Try this Alive Sprouted Bread if you don't care for raisins. It is wonderful slathered with salted organic butter. Do store this moist bread in the refrigerator. It also freezes well.

Sprouted wheat is much healthier for you than just regular whole wheat flour, however, this is not a gluten-free recipe.


ALIVE SPROUTED WHEAT BREAD Recipe:

2 c. organic red winter wheat

Soak the wheat 6 to 8 hours. drain then rinse and drain well. Rinse and drain 3 times a day for 3 days.
When the sprout is as long as the wheat berry, drain and let the sprouts dry 3 to 6 hours before grinding (wet sprouts do not grind up as well).

Grind the wheat sprouts in a food processor, wheat-grass juicer or meat grinder. Grind to a smooth paste. Grind a second time if it is lumpy, coarse or chunky, or the bread won't work out as well.

Form the dough. With clean, oiled hands, knead the dough, folding it into itself several times. This will spread the gluten and help the bread stick together and rise better. OR You can go strait to shaping the loaves before popping them into the oven. Form balls of dough about 3-inches in diameter (you should get from 2 to 4 loaves).

Prepare a flat baking sheet. Line a baking sheet with a silicone liner or parchment paper that has been oiled with coconut oil. This bread really sticks!

Place the loaves on the prepared baking sheet. You can dust the prepared baking sheet first with sesame seeds or organic corn meal to help prevent sticking.

Now flatten and form each each dough ball to a height of about 1 1/2-inches and a diameter of about 4 to 5-inches.

Bake in a preheated 250 degree oven on the middle shelf for 2 1/2 to 3 1/2 hours. My mom bakes this bread at 200 degrees for 5 to 6 hours. choose which ever way you desire. You do not want gummy centers, too high a heat leaves it gummy inside and dries out the crust too much. This bread should be moist like brownies.


Note: For a tastier bread, you can add chopped dates, chopped nuts, raisins, nut butters, coconut, cinnamon, vanilla, etc... Just mix thoroughly into the ground sprouted wheat.


Enjoy,

Leila

Essene Raisin Bread - Easy to make at home.

Organic Essene Raisin Bread

Essene bread is unleavened bread that is moist, sweet, and strangely addicting. It is perfect with real salted butter slathered on top. OR - load it up with my mom's recipe for "REALLY BUTTER". I will have to post that recipe later. She created it when she was off dairy for a long time, and she sooo missed butter. It tastes amazing.

My mom created this bread recipe when my children were younger and she served it to them with a generous helping of her REALLY BUTTER. They would beg her to make more. So did I.

It is very affordable to make this bread yourself, as it is a bit pricey at the health food store - IF you can find it. It is an easy recipe to make and the only thing I might change is to add a little sea salt or BioSalt ...If I were especially daring.

Note that sprouted wheat is much more nutritious than wheat flour of any kind. You could sprout spelt or Kamut instead, if you choose. Please make sure you use organic raisins, you don't want little pesticide-ridden morsels wreaking havoc with your health. Right?



ORGANIC ESSENE RAISIN BREAD Recipe:

6 cups organic wheat (not ground)
4 to 6 cups organic raisins

 Method:

First sprout the wheat by soaking the 6 cups wheat overnight. Drain and rinse periodically for 2 days, until the wheat has sprouted.

Grind the drained sprouted wheat in a food processor along with  2 to 3 cups organic raisins.

Scrape out the sticky wheat mixture onto a silicone mat and knead in 2 to 3 cups more raisins.

Shape dough into four 8-inch loaves about 2 to 2 1/2 inches thick.

Place loaves on oiled pans (coconut oil).

Bake in a 225 degree F oven for 4 hours, switching oven racks halfway through baking.

Let cool and store air-tight in the refrigerator.

Sprouting the wheat...

Grinding the wheat...

Kneading the wheat...

Does this remind you of the story of THE LITTLE RED HEN?

I hope you enjoy the fruits of your labors my friends,

Leila.

Gluten-Free Wheat Bread Project (Jiffy Bread)

Gluten-Free "Wheat" Bread Project!

Up and coming TASTY gluten-free bread

There is a saying, "If it looks like a fish, smells like a fish, and tastes like a fish...it's probably A FISH!"

Well, we are working on a special project in the Kitchen Cheetahs Test Kitchens. It's wheat bread...but it isn't wheat bread. But it IS "Wheat " bread.

What I mean is, It looks like wheat bread, it smells like wheat bread, it feels like wheat bread, and it tastes like wheat bread! But it's NOT wheat bread! But you will think it is wheat bread. Got it?

This is a teaser of what is to come. As I mentioned in our very first post, we are professional food formulators. we specialize in gluten-free and sugar-free formulas. Most gluten-free recipes are full of sugar and starch, so in reality, you are only exchanging one problem for another! Our goal is to create Truly healthy recipes that will fool anyone into believing that they are eating the real thing. That's a tall order. I said before, "Food should taste good." I don't want to eat healthy, only to miss even more, the old "unhealthy" foods, and I know I am not alone in this.

Gluten-free bread seems to be the carrot dangling before the horse, longed for but never achieved - successfully. True?

Well, we are nailing it! We are working on several gluten-free bread formulas right now. Some of these formulas we will soon be able to share with you.
       
So far we have breads that are like a 50% whole wheat/50% white bread, Challah bread, corn bread, and a "white" sandwich bread that we are making great progress with. These breads have a yeasty flavor and smell like real bread, they have nice spring and hold their shape beautifully for sandwiches and toast. The texture is amazing in the mouth. They are not at all gummy, or sawdust-textured. They are not a gritty, rice bread, or a heavy coconut flour bread, or a dense almond bread. they are not loaded with starches, and they do not have weird off-flavors.

What these breads DO have is a healthy high-fiber content and a very low carb count (great for curbing appetite and aiding in weight loss).

We are very excited to share this with you.

Below are some photos of our gluten-free bread that takes the place of a regular 50/50 whole wheat/white flour gluten-containing bread. we wish you could smell and taste this bread. We really don't think you would miss real bread anymore.

Slices of our easy gluten-free bread

Look at the structure of this gluten-free bread

Perfect for toasting

Yeah baby!

Please stay tuned,

Leila.