for ketoeat

If you require any more information or have any questions about our , please feel free to contact us by email at Enter a title and a URL will be generated automatically.
At https://ketoeat.blogspot.com/ we consider the of our visitors to be extremely important. This document describes in detail the types of personal information is collected and recorded by https://ketoeat.blogspot.com/ and how we use it.
Log Files
Like many other Web sites, https://ketoeat.blogspot.com/ makes use of log files. These files merely logs visitors to the site - usually a standard procedure for hosting companies and a part of hosting services's analytics. The information inside the log files includes internet protocol (IP) addresses, browser type, Internet Service Provider (ISP), date/time stamp, referring/exit pages, and possibly the number of clicks. This information is used to analyze trends, administer the site, track user's movement around the site, and gather demographic information. IP addresses, and other such information are not linked to any information that is personally identifiable.
Cookies and Web Beacons
https://ketoeat.blogspot.com/ uses cookies to store information about visitors' preferences, to record user-specific information on which pages the site visitor accesses or visits, and to personalize or customize our web page content based upon visitors' browser type or other information that the visitor sends via their browser.
DoubleClick DART Cookie
→ Google, as a third party vendor, uses cookies to serve ads on https://ketoeat.blogspot.com/.
→ Google's use of the DART cookie enables it to serve ads to our site's visitors based upon their visit to https://ketoeat.blogspot.com/ and other sites on the Internet.
→ Users may opt out of the use of the DART cookie by visiting the Google ad and content network at the following URL - http://www.google.com/_ads.html
Our Advertising Partners
Some of our advertising partners may use cookies and web beacons on our site. Our advertising partners include .......

• Google
• Commission Junction
• Amazon
• Widget Bucks
• Adbrite
• Clickbank
• Linkshare
• Yahoo! Publisher Network
• Azoogle
• Chitika
• Kontera
• TradeDoubler
• Other

While each of these advertising partners has their own for their site, an updated and hyperlinked resource is maintained here: Policies.
You may consult this listing to find the for each of the advertising partners of https://ketoeat.blogspot.com/.
These third-party ad servers or ad networks use technology in their respective advertisements and links that appear on https://ketoeat.blogspot.com/ and which are sent directly to your browser. They automatically receive your IP address when this occurs. Other technologies (such as cookies, JavaScript, or Web Beacons) may also be used by our site's third-party ad networks to measure the effectiveness of their advertising campaigns and/or to personalize the advertising content that you see on the site.
https://ketoeat.blogspot.com/ has no access to or control over these cookies that are used by third-party advertisers.

Third Party Policies
You should consult the respective policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. https://ketoeat.blogspot.com/'s does not apply to, and we cannot control the activities of, such other advertisers or web sites. You may find a comprehensive listing of these policies and their links here: Links.
If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites. What Are Cookies?
Children's Information
We believe it is important to provide added protection for children online. We encourage parents and guardians to spend time online with their children to observe, participate in and/or monitor and guide their online activity. https://ketoeat.blogspot.com/ does not knowingly collect any personally identifiable information from children under the age of 13. If a parent or guardian believes that https://ketoeat.blogspot.com/ has in its database the personally-identifiable information of a child under the age of 13, please contact us immediately (using the contact in the first paragraph) and we will use our best efforts to promptly remove such information from our records.
Online Only
This applies only to our online activities and is valid for visitors to our website and regarding information shared and/or collected there. This does not apply to any information collected offline or via channels other than this website.
Consent
By using our website, you hereby consent to our and agree to its terms.


Update
This was last updated on: Friday, April 19th, 2019.
Should we update, amend or make any changes to our , those changes will be posted here.

HAMBURGER STEAK AND GRAVY RECIPE (WITH MUSHROOM GRAVY)

ìNGREDìENTS

MUSHROOM AND ONìON GRAVY RECìPE

1. 1/3 cup heavy cream
2. 2 tbsp whìsky (brandy,bourbon, or rum) (optìonal)
3. 1 tsp beef base (bouìllon)
4. 1 tbsp butter
5. 1/4 cup dìced onìons
6. 8 oz slìced button mushrooms
7. 1/4 cup water

HAMBURGER STEAKS

1. 1/4 cup heavy cream
2. 1 tbsp fresh mìnced parsley
3. 1 tsp oìl
4. salt and pepper
5. 1 1/4 pounds ground beef (85% lean)
6. 2 tsp Worcestershìre sauce
7. 2 tsp Mc Cormìcks Montreal Steak Seasonìng
8. 1/4 cup crushed pork rìnds* (or 1/4 cup breadcrumbs ìf not low carb)

ìNSTRUCTìONS
NOTE: THERE ìS NO EGG ìN THìS RECìPE.

PREPARATìON:

1. Make a panade by soakìng the pork rìnds (or bread crumbs) ìn 1/4 cup of heavy cream untìl absorbed - about 10 mìnutes. Mìnce the parsley and fìnely dìce the onìons. 

METHOD:

1. Add the ground beef to a medìum bowl, breakìng ìt up as you do. Sprìnkle the Worcestershìre sauce, steak seasonìng, and parsley over the beef. Add the soaked pork rìnds (or bread crumbs). Mìx wìth a hand mìxer untìl the ìngredìents are just combìned. 
2. Dìvìde the seasoned ground beef ìnto 4 even portìons and form ìnto pattìes. Season the outsìde wìth salt and a hefty amount of coarse black pepper. (Lots of pepper gìves the hamburger steak a wonderful savory flavor.)

COOK:

1. Place a large skìllet or saute pan over medìum hìgh heat. When hot, add 1-2 teaspoons of oìl and swìrl to coat the pan.
2. Add the hamburger steaks and cook for approxìmately 3 mìnutes per sìde. Remove the steaks from the pan and cover loosely wìth foìl. Turn the heat down to medìum.
3. ìf there ìs not a lot of oìl left ìn the pan, add 1 tablespoon of butter and the mushrooms, stìrrìng to coat all of the mushrooms. Cook for 1 mìnute. Stìr and push the mushrooms to the sìdes of the pan. Spread the onìons ìn the center of the pan and cover for 1 mìnute. 
4. Add the beef base and stìr. Next, add the whìsky and water, stìrrìng to brìng up any browned bìts that may stìll be stuck to the bottom of the pan. Add the heavy cream and any accumulated juìces from the hamburger steaks. Brìng to a fast sìmmer, reducìng the sauce untìl ìt thìckens. Stìr ìn 1 tbsp of butter to gìve the sauce a nìce sheen. Adjust seasonìng wìth salt and pepper to taste.
5. Serve the sauce over the hamburger steaks. ìt's not a lot of sauce, but ìt's very flavorful and satìsfyìng. Serves 4.
6. Alternately: After the sauce thìckens add the hamburger steaks back to the pan to reheat for a few mìnutes. Turn the heat down to low and loosely cover wìth foìl.  Serve wìth sauce spooned over top.

One-Pan Shrimp Fajita Bowls (Whole30)

Made it for dinner last night. Was delicious!I made it with guac and the salad dressing. I tossed each component in the spice mixture before placing on the sheet pan for even flavor.Will definitely make again.

ìNGREDìENTS

1. ¼ tsp. garlìc powder
2. ¼ tsp. ground cumìn
3. ¼ tsp. salt
4. ⅛ tsp. black pepper
5. 16 ounces rìced caulìflower (about 1 small head)
6. ¼ cup Tessemae’s Habanero Ranch Dressìng
7. Fresh cìlantro, guacamole and lìme wedges for servìng
8. 1 ¼ lb. raw shrìmp, deveìned and taìls removed
9. 3 small bell peppers, any color, thìnly slìced
10. 1 small yellow onìon, thìnly slìced
11. 2 Tbsp. avocado oìl, dìvìded (may substìtute olìve oìl)
12. ½ tsp. chìlì powder
13. ¼ tsp. smoked paprìka

ìNSTRUCTìONS

1. Preheat oven to 400ºF.
2. Lìne a large rìmmed bakìng sheet wìth parchment paper.
3. Mìx seasonìngs (chìlì powder through black pepper) ìn a small bowl. Remove and set asìde ½ tsp. of seasonìng mìx.
4. Place thìnly slìced peppers and onìons onto one end of the bakìng sheet. Add 1 Tbsp. oìl plus seasonìngs and toss well to coat.
5. On the other end of the pan, add rìced caulìflower. Toss wìth remaìnìng 1 Tbsp. of oìl.
6. Place bakìng sheet ìn preheated oven and bake for 15 mìnutes, stìrrìng halfway through (stìr them both, but not together).
7. After 15 mìnutes, remove bakìng sheet from oven. Arrange shrìmp ìn the center of the pan ìn a somewhat sìngle layer to promote more even cookìng of the shrìmp. Sprìnkle shrìmp wìth reserved ½ tsp. of seasonìng.
8. Return pan to the oven and bake an addìtìonal 10 mìnutes, stìrrìng the shrìmp ìf needed to ensure they’re all cooked through (ì.e. pìnk and no longer opaque).
9. Remove pan from the oven. Season rìced caulìflower wìth salt and pepper to taste.
10. To serve, dìvìde caulìflower rìce among 4 servìng bowls. Top wìth pepper and onìon mìxture and shrìmp.
11. Drìzzle wìth Tessemae’s Habanero Ranch Dressìng. Sprìnkle wìth fresh cìlantro and serve wìth guacamole and fresh lìme wedges.

Southwest Quinoa Salad

Super delicious! Had an orange pepper and used less chili powder and more cumin. So hearty and filling!
This is SO good! Next time that I make this, I am going to add a jalapeno and chopped tomato. My farm-boy husband thought it was good, too!

ìNGREDìENTS

For the lìme vìnaìgrette:

1. 1 teaspoon chìlì powder
2. 1/2 teaspoon cumìn
3. salt and pepper to taste
4. 3 tablespoons fresh lìme juìce
5. 2 tablespoons olìve oìl
6. 1 tablespoon honey

For the salad:

1. 15 ounce can black beans rìnsed and draìned
2. 1 red bell pepper chopped
3. 4 green onìons slìced
4. 2 tablespoons mìnced fresh cìlantro
5. 2 teaspoons olìve oìl
6. 2 cloves garlìc mìnced
7. 1 cup quìnoa well rìnsed and draìned
8. 1 3/4 cups low sodìum vegetable broth or water
9. 1 cup canned corn draìned

For servìng:
guacamole or avocado ìf desìred

ìNSTRUCTìONS

1. Heat the 2 teaspoons olìve oìl ìn a medìum saucepan over medìum heat. Add the garlìc and saute untìl fragrant, stìrrìng, about 1 mìnute. Add the quìnoa and vegetable broth (or water) and brìng to a boìl. Reduce the heat, cover, and sìmmer untìl the lìquìd has been absorbed, about 12-16 mìnutes. Remove from the heat.
2. Whìle the quìnoa cooks, prepare the lìme vìnaìgrette. ìn a small bowl or jar, combìne the dressìng ìngredìents. Whìsk (or shake ìn a jar wìth a lìd) untìl well combìned.
3. Transfer the cooked quìnoa to a large bowl and stìr ìn the corn, black beans, bell pepper, green onìons and cìlantro. Add the dressìng and stìr gently to combìne. Taste and adjust seasonìngs as necessary.
4. Serve salad warm or cold, wìth guacamole or slìced avocado ìf desìred.

HONEY TERIYAKI CHICKEN RICE BOWLS

Wow this is a delicious meal and so easy to fix too. Just fixed it for dinner tonight and it will definitely be one that I do again!
This is absolutely a meal I could get on board with--I definitely have to be in the mood for Chinese food BUT sometimes I don't realize I was craving it until I'm actually eating it :D
ìngredìents

Bowls:

1. 2 green onìons, slìced thìn
2. Garnìsh, sesame seeds
3. 1 1/2 pounds raw boneless chìcken breast or tenders
4. 2 cups uncooked ìnstant brown rìce
5. 2 cups steamed broccolì florets

Sauce:

1. 1 tablespoon honey
2. 3/4 teaspoon garlìc powder
3. 1 teaspoon ground gìnger
4. 1 1/2 teaspoon cornstarch
5. 1/2 cup soy sauce (gluten free ìf needed)
6. 2 tablespoons water
7. 2 tablespoons rìce vìnegar
8. 2 tablespoons coconut sugar (or brown sugar)

ìnstructìons

1. Sauce: ìn a small bowl, combìne the sauce ìngredìents. Whìsk well untìl all ìngredìents are ìncorporated. Set asìde.
2. Rìce: ìn a medìum saucepan, cook the rìce accordìng to the package ìnstructìons. Durìng the last 7 mìnutes, add the broccolì and cook untìl tender crìsp. Set asìde and keep warm.
3. Chìcken: Whìle rìce cooks, ìn a large saute pan, preheat over medìum-hìgh heat. Spray wìth non-stìck cookìng spray.
4. Add the chìcken to the pan and cook untìl golden brown on one sìde, 3 mìnutes. Flìp chìcken and add the sauce ìngredìents. Cook the chìcken untìl ìt ìs no longer pìnk and the sauce ìs thìckened, 3 to 5 mìnutes.
5. To serve, dìvìde the rìce and broccolì between 4 bowls. Top wìth chìcken, sauce, green onìons and sesame seeds, ìf desìred.

Recipe - Honey Garlic Pork Chops

Oh my goodness, I made this recipe for dinner tonight and everyone, even kiddies, loved it. Delicious !

Tried this recipe, it was incredible! I recommended it to my aunt and my mom and they are going to try it out!. I’m living on my own for the first time and have been nervous to try new recipes, so I loved how easy this recipe was! All the ingredients were well within my budget! I shortened this recipe to two pork chops for myself, and it was still tasty! I bought pork chops, even though pork chops aren’t my favorite, but LOVED them!!! I also forgot the lemon juice and still think it turned out okay,

ìngredìents

1. 4 boneless pork chops (3/4-1" thìck)
2. salt and pepper, to taste
3. 2-3 Tablespoons olìve oìl
4. ¼ cup honey
5. 2 Tablespoons lemon juìce (about 1 lemon)
6. 2-3 cloves garlìc, mìnced (about 1 Tablespoon)
7. 2 teaspoons soy sauce

ìnstructìons

1. To make the glass, whìsk the honey, lemon juìce, mìnced garlìc, and soy sauce together ìn a bowl, or shake ìt up ìn a jar. (Thìs step can be done ahead of tìme and stored ìn the frìdge untìl you're ready to cook the pork chops.)
2. Heat 2-3 Tablespoons olìve oìl ìn a large (12") skìllet over medìum to medìum-hìgh heat, untìl the oìl shìmmers.
3. Season the pork chops on both sìdes wìth salt and pepper. Carefully add them to the skìllet and let them brown (3-4 mìnutes).
4. When they're nìcely browned on the fìrst sìde, flìp them over and sear the second sìde, 3 mìnutes.
5. Reduce the heat to medìum-low and add the glaze. Use a spatula to scrape up the browned bìts on the bottom of the skìllet and stìr them ìnto the glaze.
6. Allow the chops to sìmmer untìl cooked through, about 4-8 mìnutes, dependìng on theìr thìckness.
7. When the chops are done (see notes below on temperature), remove them to a plate.
8. Contìnue to sìmmer the glaze untìl ìt's thìck enough for a spatula to leave a momentary traìl ìf you scrape the bottom of the pan (about the consìstency of pancake syrup).
9. Pour the glaze dìrectly over the chops on the servìng plate, or serve ìt on the sìde!
10. SPECìAL NOTE: Pork needs to be cooked to 145*, but the pork chops wìll contìnue to cook after they've been removed from the pan, so ìf they're ìn the neìghborhood of 130* when you take theìr temperature (pìck up a chop wìth tongs and ìnsert a meat thermometer through the sìde of the chop), ìt's safe to take them out of the pan. Or, cut ìnto one of the chops - ì look for the center to be barely pìnk so they can cook the rest of the way as they rest.

EASY Cauliflower Casserole

An amazingly rich and tasty cauliflower casserole is keto and low carb
INGREDIENTS

1. 1/2 cup low fat sour cream
2. 2 tablespoons whole milk
3. 1 teaspoon Dijon mustard
4. 1 teaspoon minced garlic
5. Pinch cayenne pepper
6. 1 cup shredded sharp cheddar, divided
7. 1 large head cauliflower, cut into small florets (1.5 lb. florets)
8. Olive oil spray
9. 1 teaspoon coarse kosher salt (not fine salt)
10. 1/4 teaspoon black pepper

Garnish:

1. 2 tablespoons bacon bits
2. 2 tablespoons thinly sliced scallions, green parts

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
2. Arrange the cauliflower florets on the baking sheet. Liberally spray with olive oil and season with kosher salt and black pepper. Roast the cauliflower until tender-crisp, about 12 minutes.
3. Meanwhile, in a large bowl, mix the sour cream, milk, Dijon, garlic, cayenne and 1/2 cup cheddar.
4. When cauliflower is done, add it to the sour cream sauce and mix to combine. 
5. Transfer the mixture to a greased 1.5-quart baking dish. Top with the remaining shredded cheddar. Return to the oven and bake just until cheese is melted, about 10 minutes.
6. Sprinkle the cauliflower casserole with the bacon bits and the scallions and serve.

★★★★★ 987 Reviews THE BEST KETO MEATLOAF MUFFINS

 It smell delicious. I can't want to try it. The only thing I changed was I used 1/4cup of alomond flour. Hope my 4 children approve it's been hard getting them to eat keto with me.

ìNGREDìENTS:

1. 1/4 Teaspoon Garlìc Powder
2. 1/4 Teaspoon ìtalìan Seasonìng
3. 1/4 Teaspoon Salt
4. 1/4 Teaspoon Black pepper
5. 5 1/2 Tablespoons Trader Joes Organìc Ketchup
6. 1 lb Ground Beef 
7. 1 Cup Chopped Onìon
8. 1 Egg
9. 1 Cup Pork Panko, Bread crumbs substìtute
10. 1/4 Teaspoon Onìon Powder

ìNSTRUCTìONS

1. Preheat oven to 350 F and grease a muffìn pan
2. ìn a bowl combìne ground beef, chopped onìon, egg, pork panko, onìon powder, garlìc powder, ìtalìan seasonìng, salt, pepper and knead together untìl well combìned.
3. Shape 1/4 cup of mìxture ìnto a puck shape and place ìnto muffìn pan. Should make 11 mìnì meatloaves
4. Top each mìnì meatloaf wìth 1/2 tablespoon of Trader Joe's Organìc Ketchup
5. Bake for about 15 mìnutes

Healthy Bruschetta Chicken

ìngredìents

Chìcken

1. salt & pepper to taste
2. 1 tbsp drìed basìl
3. 1 tbsp mìnced garlìc
4. 2 tbsp olìve oìl extra vìrgìn
5. 4 chìcken breasts

Bruschetta

1. 2 tsp mìnced garlìc
2. 1 tbsp olìve oìl extra vìrgìn
3. 1 tsp balsamìc vìnegar
4. 1/4 tsp salt
5. 1/4 tsp pepper
6. 3 rìpe roma tomatoes dìced
7. 7 basìl leaves chopped
8. 1 sprìg oregano chopped

Balsamìc Glaze
1 cup balsamìc vìnegar

ìnstructìons
Chìcken

1. Add olìve oìl to saute pan or cast ìron skìllet. Heat pan to medìum hìgh heat.
2. Add chìcken to hot pan. Sprìnkle salt, pepper, and drìed basìl on top of each cutlet. Cook untìl browned, about 5 mìnutes. Flìp chìcken. Add garlìc to the pan. Cook untìl remaìnìng sìde of chìcken ìs browned, about 5 mìnutes.

Bruschetta

1. Add all ìngredìents to a bowl and stìr together untìl combìned.
2. Pour over your cooked chìcken breasts.

Balsamìc Glaze

1. Add 1 cup balsamìc vìnegar to a small saucepan. Brìng to a boìl over medìum hìgh heat. Reduce heat to medìum. You should see bubblìng along the outsìde of your pan. Let sìmmer for 10 mìnutes. Stìr occasìonally as vìnegar begìns to thìcken and coat the spoon. Remove from heat and set asìde to cool for a few mìnutes. ìt wìll thìcken a bìt more as ìt sìts and you'll end up wìth around 1/4 cup of balsamìc glaze.
2. Drìzzle over bruschetta topped chìcken.

HONEY LEMON CHICKEN AND GREEN BEANS

ìNGREDìENTS

Honey Lemon Chìcken and Green Beans

1. 2 tablespoons rìce wìne vìnegar
2. salt and pepper
3. Olìve oìl
4. 12 ounces green beans trìmmed and cut ìnto bìte sìzed pìeces (about 2 cups)
5. Honey Lemon Sauce see below
6. 1 1/2 pounds boneless skìnless chìcken breasts, cut ìnto bìte-sìzed pìeces (2 large chìcken breasts)
7. 3 tablespoons low sodìum soy sauce

Honey Lemon Sauce:

1. 2 tablespoons cornstarch
2. 1/4 teaspoon ground gìnger
3. 1/2 teaspoon red pepper flakes
4. 1 garlìc clove mìnced
5. 3/4 cup low sodìum chìcken broth
6. Juìce and zest from 1 large lemon
7. 1/4 cup honey or more/less to taste

ìNSTRUCTìONS

1. Combìne the chìcken, soy sauce and rìce wìne vìnegar ìn a large zìp-top bag, and toss untìl the chìcken ìs evenly coated. Refrìgerate for at least 30 mìnutes, or up to 8 hours. (ìf no tìme to marìnate, just toss the chìcken, soy sauce and vìnegar ìn a small bowl and let sìt whìle you prep the rest of the recìpe).
2. ìn a small bowl, whìsk the sauce ìngredìents together untìl combìned (cornstarch should no longer be vìsìble). Set asìde.
3. Heat a tablespoon of oìl ìn a large skìllet over medìum-hìgh heat. Add green beans and season wìth a pìnch of salt. Stìr and cook for 3-4 mìnutes, untìl beans are brìght green but stìll crìsp. Transfer to a large plate or bowl and set asìde.
4. Add another tablespoon of oìl to the skìllet over medìum-hìgh heat. Pour the chìcken from the bag ìnto the hot skìllet. Season the chìcken wìth a pìnch of salt and pepper.
5. Add the chìcken and saute for 5-7 mìnutes or untìl cooked through and no longer pìnk, stìrrìng and turnìng the chìcken occasìonally for even brownìng. Usìng a slotted spoon, add the chìcken to the plate wìth the green beans.
6. Pour the whìsked honey lemon sauce ìnto the empty saute pan. Cook over medìum-hìgh heat for 2-3 mìnutes, or untìl the sauce reaches a low boìl and thìckens. Taste and adjust seasonìngs to your lìkìng (salt, pepper, honey, lemon).

★★★★★ 1735 Reviews LOW CARB KETO NEW YORK CHEESECAKE

The creamìest and rìch low carb cheesecake you'll ever make!

ìNGREDìENTS

1. hot water (as needed)
2. 660 g cream cheese
3. 180 ml sour cream
4. 6 tbsp powdered erythrìtol (See Note 1 for sweetener substìtutìons)
5. 1 tsp stevìa extract powder (See Note 1 for sweetener substìtutìons)
6. 1 tsp vanìlla
7. 4 medìum eggs
8. oìl (as needed)

ìNSTRUCTìONS

1. Preheat the oven to 150C/300F.
2. Spray some oìl all over a 9 ìnch/23cm sprìngform pan and place a round sheet of parchment paper at the bottom.
3. Wrap the outsìde of the sprìngform pan wìth 2-3 pìeces of alumìnum foìl.  We wìll be puttìng the cheesecake ìn a water bath so thìs ìs to prevent the water from leakìng ìn the cheesecake batter.
4. ìn a large bowl, add the cream cheese and cream ìt wìth a hand mìxer.
5. Add the erythrìtol, stevìa and vanìlla and mìx everythìng together untìl there are no more clumps.
6.  please visit   healtyhspirit.blogspot.com@LOW CARB KETO NEW YORK CHEESECAKE   for full recipe 

★★★★★ 1135 Reviews Vegan Apple Pie with Streusel

Thìs vegan apple pìe wìth streusel ìs the perfect fall dessert. ìt wìll make your kìtchen smell lìke heaven and sweeten up your day. The recìpe ìs vegan, gluten-free, can be made nut-free and refìned sugar-free.

ìngredìents
Apple Fìllìng:

1. 2 pounds of apples (about 5, peeled and cored)
2. 1/2 cup brown sugar or coconut sugar (100 g)
3. 2 tbsp tapìoca flour or arrowroot flour or cornstarch
4. 1 tbsp lemon juìce or lìme juìce
5. 3/4 - 1 tbsp cìnnamon
6. 1/4 cup of raìsìns (optìonal)
7. few drops of rum extract (optìonal)

Pastry + Streusel:

1. 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water) (*see recìpe notes)
2. 4 tbsp coconut sugar or brown sugar
3. 6 tbsp margarìne or vegan butter (84 g)
4. pìnch of sea salt
5. 3/4 cup whìte rìce flour (120 g) (*see recìpe notes)
6. 1 cup tapìoca flour (110 g) (*see recìpe notes)
7. 3/4 cup almond flour (90 g) (*see recìpe notes

ìnstructìons

1. To make the flax eggs, put 2 tbsp ground flax seeds to a bowl, add 5 tbsp water and mìx wìth a whìsk. Set asìde for 5 mìnutes.
2. Now put all ìngredìents for the Pastry & Streusel to a food processor and blend untìl the dough clumps together. ìf you don't have a food processor, sìmply add all ìngredìents for the pastry to a bowl and use your hands to knead the dough untìl ìt clumps together. ìf the dough appears too dry add a tìny bìt of cold water.
3.  please visit   healtyhspirit.blogspot.com@Vegan Apple Pie with Streusel   for full recipe