 So exciiiiiited to share this recipe with ya'll! I was so happy with how these turned out. The flavors were a dream! I must admit I get bored real quick eating just a protein with a vegetable, so I'm always trying to re-create well known recipes and make them healthy and low carb. So when it works- very exciting. I should also mention the way I shaped these at the end are definitely not authentic to a real wonton. But I was playing around with it and trying to figure out how to shape it, to make it work. So you go ahead and shape it whatever way you want! There are no rules in my kitchen! Just flavor and fun :) Wontons in Spicy Garlic Chili Oil Recipe by: The Daily Kale Ingredients: Wonton dough: 1/2 cup almond flour 1/2 tsp baking soda 1 tsp salt Pinch of garlic powder 2 tbsp. psyllium husk powder 1 tsp Xanthan gum 1 tbsp. olive oil 1 cup warm water Filling: 1/2 pound chicken 1 tbsp. tamari 4 tbsp. scallions (chopped) 1 tsp sesame oil pinch of black pepper pinch of garlic powder Garlic Chili Oil: 2 garlic cloves (chopped) 1 tsp. olive oil 3 tbsp. chili oil 1 tbsp. golden monk fruit (Lakanto) 2 tbsp. tamari 1 tsp. Sesame Oil Pinch of Black pepper 1/2 tsp Tapioca Flour or corn starch Directions: For the dough:
 How to cook the wontons:
For the filling:
For the oil:
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 Okay ya'll! So Fall is officially here- whether the weather thinks so or not!
I made these bars last week and was soooo happy with how they turned out, Jose included! So of course that means I'm sharing them with you! I can't wait for you to try them. So I'll keep the chit chat to a minimum and get right to it! Tag me on instagram if you make them or comment below!  Hear me out : PUMPKIN Fudge Stripes (keto/sugar free/vegan) yup. That’s right. I did a thing.... and soooooo happy with the outcome. Can’t wait for y’all to try this out! . Personally I grew up on these fudge stripes cookies more than even Girl Scout cookies and I am not mad about it. Big fan of that Keebler Elf guy. Just had to add my own lil flare to it and pumkini-fy it, causeeee tis the season. Pumpkin Fudge Stripe Cookies: Recipe by: The Daily Kale Dough: 2 cups almond flour 4 tbsp coconut oil 4 tbsp maple syrup ( I used @choczero) 2 tbsp pumpkin Pinch of pumpkin spice 1/4 tsp salt —-- Chocolate: (for drizzle and bottom) 1/2 cup chocolate chips 1 tbsp coconut oil .Directions: Preheat oven to 350. For the dough, place all dry ingredients in a bowl and stir. Add in the wet ingredients and stir together until combined. Knead a couple times. Take two pieces of parchment paper and put the dough in between it. Flatten out with your hands or a rolling pin. I just used my hands. Take a small-ish cup and place on top of the cookie dough. Cutting out about 5 cookies. Then take a very small bottle cap and cut the circle out of the middle of the cookies. Take all of the scraps and place back in the bowl and knead it together again. Keep doing this until you have no dough left. This made about 12 cookies for me. It will depend on how flat you made the dough. . Bake for 13 minutes. Carefully move them to a cooling rack and let cool for at least 30 minutes. Then place in the freezer for 15 minutes, while you make the chocolate sauce. . Use a double boiler or make shift one :pot of boiling water, turn off heat and place all sauce ingredients in a bowl and stir over the pot. Mix until completely smooth and combined. Once the cookies have been in freezer for 15 min. Carefully dip the bottom of the cookie in the sauce. Sit them up right (with the chocolate bottom side up), freeze for another 5 min. The chocolate should be solid and not melted at all, So carefully flip the cookies over and then drizzle the rest of the chocolate on top. Place in freezer for 5 min to set. Then after that store them in the fridge and take out about 5 min before enjoying :)  |
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