https://latigoranch.com RSS feeds for Latigo Ranch 60 https://latigoranch.com/Dining/Signature-Recipes/ID/1/Paleo-Maple-Ice-Cream#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=1 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=1&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/1/Paleo-Maple-Ice-Cream 2 C almond milk ½ C maple syrup 125 g egg yolks 2 g cremodan 64 1 g xanthan gum 1 t vanilla Heat milk and syrup to 120 degrees.  Temper into the egg yolks.  Heat to 175 degrees, whisking frequently.  Blend with xanthan gum and cremodan in a blender for 1 minute.  Chill completely.  Churn in an ice cream maker. Another recipe brought to you by your Kitchen Friends at the Latigo Guest Ranch Tue, 21 Feb 2017 16:29:00 GMT f1397696-738c-4295-afcd-943feb885714:1 https://latigoranch.com/Dining/Signature-Recipes/ID/6/Paleo-Sweet-Potato-Bread#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=6 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=6&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/6/Paleo-Sweet-Potato-Bread 4 eggs ½ C mashed, baked sweet potato flesh 5 T coconut oil, melted 1 T apple cider vinegar 1 t maple syrup 1 1/3 C almond flour 3 T coconut flour ¼ C tapioca flour 1 t baking soda (correct for sea level) ½ t salt In a blender or food processor, blend until smooth the eggs, sweet potato, oil, vinegar, and syrup.  In a bowl, whisk the dry ingredients together until lump free.  Slowly mix the liquids with the dry until just moistened.  Pour into a greased loaf pan lined with parchment.  Bake at 350 for an hour.  Must pass a toothpick test to be done.  Cool completely and store in the refrigerator.   Another recipe brought to you by your kitchen friends at Latigo Ranch. Tue, 18 Oct 2016 21:28:00 GMT f1397696-738c-4295-afcd-943feb885714:6 https://latigoranch.com/Dining/Signature-Recipes/ID/16/Paleo-Breakfast-Cookie#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=16 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=16&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/16/Paleo-Breakfast-Cookie 1 ¼ C raw nuts and seeds:  sunflower, cashews, almonds, pumpkin             seeds, pecans, walnuts 1 C coconut flakes 1 ½ C almond flour 3 T coconut flour ½ t baking soda (3/4 t sea level) ½ t kosher salt 2 T coconut sugar 4 T coconut oil, melted 4 T raw honey, melted 2 eggs 2 t vanilla 2 oz chocolate chips – optional Stir together the dry ingredients, mix the liquid ingredients, stir together until well combined.   Arrange in serving sizes on a lined baking sheet.  Bake at 350 for about 20 minutes, doing a flip and switch halfway through.  Let cool on rack before storing. Fri, 29 Jan 2016 20:22:00 GMT f1397696-738c-4295-afcd-943feb885714:16 https://latigoranch.com/Dining/Signature-Recipes/ID/17/Maple-Pecan-Brownies-Grain-Free#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=17 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=17&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/17/Maple-Pecan-Brownies-Grain-Free 1 ½ C raw pecan pieces 3 T maple syrup pinch of sea salt 4 oz dark chocolate chips 8 oz butter 4 eggs ¼ C coconut sugar ¼ C maple syrup ½ t instant coffee ¼ t sea salt 1 C almond flour 1 C mini chocolate chips 1 t vanilla Preheat oven to 325.  Mix the pecans with the syrup, spread on lined baking sheet, sprinkle with salt.  Bake 10 minutes.  Allow to cool. Melt butter and dark chocolate chips until smooth. In mixer, combine the eggs, coconut sugar, maple syrup, instant coffee, and sea salt.  Beat 3 minutes.  While mixing on low, slowly add the melted chocolate and butter, beating until completely incorporated.   Add the almond flour, chocolate chips, and vanilla.  Pour batter into lined or well sprayed 8x12 pan.  Tap on counter a few times to get rid of air bubbles. Gently sprinkle the maple toasted pecans on top.  Bake for 50 minutes.  Toothpick test.  Let cool completely before trying to serve. Recipe originally found on www.everydaymaven.com. From your kitchen friends a the Latigo Guest Ranch. Fri, 01 Jan 2016 18:53:00 GMT f1397696-738c-4295-afcd-943feb885714:17 https://latigoranch.com/Dining/Signature-Recipes/ID/18/Paleo-Pancakes#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=18 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=18&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/18/Paleo-Pancakes 3 T mashed sweet potato or banana 1 T oil 3 eggs ½ t vinegar ¼ C almond milk ¼ C tapioca flour ¼ C almond flour ¼ C Cassava flour or coconut flour ½ t baking soda ¼ t salt Place all ingredients in a blender in the order given.  Blend until smooth.  Pour onto a hot, greased griddle in small puddles.  Cook thoroughly on both sides.  Let cool on cooling rack before transferring to an airtight container to either freeze or refrigerate for later.  This should make at least 18 small pancakes.  They’re great with 100% pure maple syrup! Another recipe brought to you by your kitchen friends at the Latigo Ranch. Mon, 21 Dec 2015 02:37:00 GMT f1397696-738c-4295-afcd-943feb885714:18 https://latigoranch.com/Dining/Signature-Recipes/ID/20/Paleo-3-Layer-No-bake-Chocolate-Pie#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=20 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=20&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/20/Paleo-3-Layer-No-bake-Chocolate-Pie Crust: 10 T almond flour ¾ C coconut flakes 2 T ground flax seed 1 ½ T cocoa powder 1/8 t salt 8 soft dates 1 ½ t vanilla 2 T maple syrup 1 T almond milk Process the almond flour, flakes, seeds, cocoa, salt, and dates in food processor until dates are incorporated well.  Add liquids and process until doughy.  You can add more syrup or milk if needed.  Press the dough into a 9 inch pie plate or into a 9 x 9 inch, lined pan for bars. Middle layer: 1 C dates (about 11 large ones) soaked in hot water for 15 min 2 T almond butter 2 T coconut oil ½ C almond milk ¼ t salt Drain the dates, puree them with the next 4 ingredients in the food processor until very smooth.  Spread on the crust. Top layer: ½ C full fat coconut milk 2/3 C dark chocolate chips 2 T almond butter 2 T coconut oil 2 t vanilla ¼ C maple syrup Heat the coconut milk until nearly boiling.  Pour it over the remaining ingredients for the topping and stir until smooth.  Pour on top of middle layer.  Freeze until set, then serve small slices.  Store covered in the freezer. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Wed, 07 Oct 2015 01:30:00 GMT f1397696-738c-4295-afcd-943feb885714:20 https://latigoranch.com/Dining/Signature-Recipes/ID/21/Crock-Pot-Maple-Glazed-Nuts#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=21 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=21&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/21/Crock-Pot-Maple-Glazed-Nuts 1 lb nuts, bigger pieces are better.  I used a combination of walnuts, cashews, and almonds. ¼ C butter or vegan substitute ¼ C maple syrup Place the nuts in the crock pot on low.  Melt the butter and syrup together on stove or in microwave, stir well, pour over nuts, and stir until nuts are well coated.  Put the lid on the crock pot and cook on low for 1 hour.  Stir, then cook for another 30-60 minutes.  Pour onto a baking sheet and let cool completely.  Store in an airtight container.  They should stay good in dry storage for a few weeks, in the refrigerator for 2-3 months, and in the freezer for 6 months.  They’ll only last that long if you forget about them. Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Mon, 28 Sep 2015 02:17:00 GMT f1397696-738c-4295-afcd-943feb885714:21 https://latigoranch.com/Dining/Signature-Recipes/ID/28/Zucchini-and-Onion-Soup-with-Prosciutto#Comments 0 https://latigoranch.com/DesktopModules/DnnForge%20-%20NewsArticles/RssComments.aspx?TabID=101&ModuleID=540&ArticleID=28 https://latigoranch.com:443/DesktopModules/DnnForge%20-%20NewsArticles/Tracking/Trackback.aspx?ArticleID=28&PortalID=0&TabID=101 https://latigoranch.com/Dining/Signature-Recipes/ID/28/Zucchini-and-Onion-Soup-with-Prosciutto 4 thin slices prosciutto, baked or sautéed until browned and crispy 1 T olive oil 2 large leeks (or 1 small onion) 4 zucchini, chopped 3 garlic cloves 1 t thyme (I used fresh) 4 C chicken broth ½ t sea salt 1 t pepper After browning the prosciutto, chop and set aside Saute the leeks or onions in oil until tender.  Add the zucchini, garlic, and thyme stirring for 2 minutes. Add the chicken broth, salt, and pepper and bring to a boil.  Simmer until the zucchini is tender.  Using an immersion blender, puree the soup to your desired consistency.  Ladle into bowls and sprinkle each serving with the prosciutto.' Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch. Mon, 20 Apr 2015 15:26:00 GMT f1397696-738c-4295-afcd-943feb885714:28