Olive Oil Pecan Pumpkin Bread
INGREDIENTS
1-1/2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup sugar
½-cup Soultana’s Extra Light Olive Oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
½ cup chopped pecans
INSTRUCTIONS
1-Preheat oven to 350F degrees.
2-Grease a 9-inch loaf pan with baking spray and set aside.
3-Place flour, baking soda, baking powder, salt and spices in a large mixing bowl; whisk until well combined. Set aside.
4-In a separate mixing bowl, whisk together sugar and olive oil; whisk until well blended.
5-Add eggs, pumpkin and vanilla; whisk until thoroughly incorporated.
6-Add the pumpkin mixture to the flour mixture and, using a wooden spoon, stir until combined. Stir in the pecans and let batter stand 15 minutes.
7-Pour the batter into the previously prepared loaf pan.
8-Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9-Remove from oven and transfer to a cooling rack.
10-Cool in pan for ten minutes; turn the bread out onto a rack and cool completely.
11-Notes: Storage & freezing – Cool the quick bread completely before wrapping and freezing. To freeze, wrap securely in aluminum foil and place in freezer bags.
Keto Recipe “Crockpot Pork Roast”
Ingredients
2 1/2- 3 lbs Pork Roast, Boneless
1 lbs Carrot
1 Sweet Onion
4 tbsp Extra Virgin Olive Oil
[Sauce] 1 cup Basil, Fresh
[Sauce] 1/2 cup Extra Virgin Olive Oil
[Sauce] 1 tsp Salt
[Sauce] 4 tbsp Minced Garlic
[Sauce] 1/4 tsp Cayenne Pepper
[Sauce] 1/4 tsp Black Pepper
[Sauce] 2 tbsp Lemon Juice
Instructions
1-Put the pork roast in crockpot and drizzle with 2 tablespoons olive oil. Salt and pepper to taste. Cook on high for 6 hours.
2-Trim and quarter carrots. Cut the onion into thick slices. Pan fry both in olive oil until the onion begins to caramelize . Add them to crockpot after the meat has been cooking for 4 hours.
3-The meat will cook a total of 6 hours and will be fork tender. It will pull apart easily and the carrots will be delicious.
4-While the meat is cooking you can make the sauce. Put all the ingredients in a blender and blend until the basil is in small pieces.(This sauce can be used on other things such as eggs, chicken, etc. It can also be kept in refrigerator for a few days.) Nutritional info for sauce Serving Size 1/3 cup Calories 247 Fat 28.1 grams Protein 0.4 grams Carbs 1.4 grams
5-After placing the pork, carrots and onions on a serving platter, drizzle with the sauce.
Olive Oil Cake
Ingredients
3 large eggs (150 grams)
¾ cup (150 grams) granulated sugar
½ cup (112 grams) extra-virgin olive oil
½ cup (120 grams) whole milk
½ teaspoon (2 grams) vanilla extract
¼ teaspoon (1 gram) almond extract
1½ cups (188 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
Instructions
1-Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
2-In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
3-In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
4-Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.