Archive | September 2013

Peanut Butter Banana Breakfast Cookies

NOTESpelt flour is NOT gluten free. If you want to make these gluten free, please substitute a gluten free flour such as the one listed below.

Quinoa flour: is a great alternative for gluten free baking. For simple gluten free all purpose flour mix four parts quinoa flour, two parts potato starch, one part tapioca starch and two parts rice flour. Mix to combine and store in an airtight containers. To use replace normal flour with gluten free flour.

1 cup spelt flour
1 1/2 cups gluten free rolled oats
1 ripe banana smashed
1/3 cup peanut butter (If you have a peanut allergy, you can sub sunflower butter.  I have a recipe here)
1/4 cup pure maple syrup
1/4 cup unsweetened applesauce
1 tsp cinnamon
2-4 T milk (I used almond milk)
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Preheat oven to 350.  Mix all the dry ingredients in one bowl. Mix the wet in another. ( If you store your peanut butter in the fridge like I do, you may have to heat it in a saucepan for a minute to soften it. )
Combine wet and dry and stir just until they are well incorporated.  The dough will be very sticky.  Spoon onto a lined or greased baking sheets and bake for 12-17 minutes.  I bake a big batch of these and store some in my freezer for busy mornings.  Enjoy!

PB-Cookies11

Recipe courtesy of “My Whole Foods Life
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Making Your Own Chipotle Peppers From Jalapeno’s

A Chipotle pepper is a dry, smoked jalapeno pepper. They are most commonly made from red jalapenos. They are added to any dish that needs a smoky flavor with a little kick. Most of the natural ‘heat’ of the jalapeno is retained in the drying and smoking process.Typically it is about 5,000 to 10,000 Scoville Units. This is considered a “medium” heat in comparison to other chilies. Of course, you can take out the seeds and ribs of the jalapeno to make a milder version of the chipotle pepper. Typically the Chipotle is used to flavor soups, salsas, stews, sauces, and even an occasional dessert.

Click here for how to make them!

Courtesy of “Old World Garden Farms

Red Jalapeno Peppers

Gluten Free Pumpkin Donuts!

Gluten Free Pumpkin Donuts!

2 cups gluten free oat flour

1/2 cup sorghum flour

2 cups pumpkin

1/3 cup coconut sugar

1 egg (I used a flax egg replacement)

1/2 cup applesauce unsweetened

1/4 cup coconut oil

1/4 cup milk (I used almond milk)

1 tsp baking powder

1 1/2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

Preheat oven to 350. Mix all dry ingredients in one bowl. Mix wet in another bowl. Add wet to dry and mix until combined. Spoon batter into greased donut pans and bake for 10 minutes. I got 12 out of my batch. They should last a couple weeks and you can even freeze them for longer storage. Enjoy!

Recipe courtesy of “My Whole Food Life

GF-Pumpkin-Donut

Make Your Own Mayonaise

Mayonnaise is very easy to make at home and tastes so much better than the stuff you buy at the store. Not only that, but you’re also avoiding rancid, GM oils (like canola and soybean) by making your own at home with coconut oil and extra virgin olive oil.

Mayonnaise is very easy to make once you know what you’re supposed to be doing. If you don’t, then most likely you’ll just end up with an oily mess. If you’ve never made mayonnaise before but want to, then read on. Even if you don’t want to you should still read on. Homemade mayo tastes so much better than store bought, and it is much healthier because there are no trans-fats. In our video we use organic Virgin Coconut Oil, and organic Extra Virgin Olive Oil. Try finding a mayo like that in the stores!

The key to a successful batch of mayo is the oils. Actually, patience is the real key here. The adding-the-oils process can take up to five minutes, so be prepared. Your arm may get tired. Don’t say I didn’t warn you.

After placing the first six ingredients in the blender, blend it very briefly. All you want to do is mix the stuff together, so don’t overdo it. Next, pour the two oils together into a liquid measuring cup with a spout and with the blender running on a low speed, start adding the oils into the blender in drops. Shall I emphasize that? Seriously, it needs to be drops. Tiny drops.

After about a minute or so, gradually start working the oils up to a stream. Again, a TINY stream. Like the size of a needle. And it needs to be steady. Not a stop-and-go type of stream. Just a tiny, steady, stream. Once you’ve worked up to a stream you can increase the blender speed to about medium. You be the judge.

When you’ve got only about 1/4 of a cup left you can increase the stream just a bit, but never, ever just dump the oil in. If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread. And it’ll stay that way. You won’t be able to save it.

You can use any type of mustard you like for this recipe. The classic is Dijon. Same thing for the pepper. Any type you like. White pepper is the one to go to if you don’t want black specks in your mayo but go ahead with the black if you don’t mind the looks so much.

So that’s that! Making your own mayonnaise is really very easy. Just be patient with adding the oils and it’ll turn out perfect. Be sure to watch the video for a step by step tutorial.

Coconut Mayonnaise

Servings: 1 1/2 cups
Preparation Time: 5 minutes

Place the eggs, mustard, lemon juice, salt, and pepper into a food processor or blender. Blend briefly for a few seconds.

With the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. This will take a few minutes.

Continue blending until all the oil is used up and there is no free standing oil.

Recipe courtesy “Health Impact News Daily

Delish and Healthy! – Carrot and Zucchini Cookies & Zucchini Muffins

This is a great looking recipe from Sunny Sleevez. If you need for it to be Gluten Free, just use Gluten Free flour. Enjoy!

Sunny Sleevez

zuccini muffin fb1

When I first mentioned this healthy snack to my children I did not receive the reaction I had hoped for, a wrinkling of noses and the assertion that they would “never, ever, not-never “ eat anything containing the “scustulous zucchini”.

As a mother I try to incorporate healthy ways to give my children their daily dose of vegetables and make it pleasing to the palate but when we are out and about  it can be particularly challenging.

When I came up with this recipe I already knew my kids would not take to it right away but I also knew that once I started baking these delicious yet healthy cookies their curiosity would soon take over, I was right!  The overwhelming and delicious aroma of cinnamon and raisins enticed the smallest of my children first, then her older brother agreed to try “just a bite”.

Later that day I caught…

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