Grain free chocolate cookies

Due to my mom & sisters being on the GAPS diet, and my immediate family trying to be more conscientious about eating whole/real foods (i.e. - using nourishing, whole, traditional ingredients - that even your great-great-grandmother would recognize as food).  - and watching/limiting our intake of grains (unless soaked or sprouted).... we're always on the look out for yummy, healthy, grain-free, GAPS approved recipes.

 This delicious recipe is based off of Chocolate-Covered Katie's "Chocolate Lace Cookie" recipe, with just  a few minor adjustments.  Though the recipe was already GlutenFree/GrainFree, and mostly SugarFree... it did have chocolate chips & raw nuts,  which are not GAPS approved.  So some changes were necessary!

One of the biggest changes we made, was adding an egg. This is both substitutes for the lack of liquid, caused from omitting the melted chocolate chips... as well as makes it completely SugarFree. It also gives it a little more protein, which is never a bad thing! ;) The other main difference between the two recipes, is that we used crispy almonds rather than raw. It worked beautifully. We contemplated adding some stevia, to make up for the sweetness of no choc chips... but after tasting the dough, we agreed that it was not necessary, as the dates made it *plenty* sweet!

The result was a yummy, very chocolatey, chewy cookie treat!- which KB fondly refers to as "good-for-me-brownies!"

Grain free chocolate cookies

• 1 cup raw almonds
• 2 T cocoa powder
• Scant 1/4 tsp salt level
• 1/2 tsp baking soda
• 1/4 (packed) cup pitted dates (we did 6 large dates)
• 1 tsp pure vanilla extract
• 2 T unrefined coconut oil
• 1 egg

1. Blend first five ingredients until almonds and dates are finely pulverized.
2. Add vanilla, coconut oil and egg. Blend until ingredients are combined thoroughly. 
3. Bake at 355 F for 7-8 minutes. (Take out when still a bit undercooked, as these continue to cook, as they cool.

Recipe: Homemade Soaked Granola

This is one of our FAVORITE recipes... but somehow it never got shared. ~ Until now!! :)

Crockpot Lasagna: Kale!

Photo courtesy of

Recipe: Yogurt

We are huge yogurt fans in our house.  So much so, that I have often thought about making my own yogurt... but then, anytime I would attempt to find a technique that sounded doable.... I always found myself so overwhelmed & intimidated at the seemingly complicated process, and I stopped before I could even get started!  Then, my mom found & passed on this technique... and it seemed so easy (too good to be true?)  that I just had to try it for myself.

AND.... It's fantastic!!

SO easy, healthy, and very yummy! It's not only a excellent way to get some good probiotics and active cultures - which aid in digestion into your diet...  but it's a healthy source of protein, calcium, magnesium, and other essential vitamins and minerals!  And the best news... it's SUPER frugal!!!

I don't know about you... but it's not east handing out $4 every time you buy just ONE quart of Organic yogurt. Even with coupons, it was hard to find less than $3.   But by making myself... I can get a half-gallon of Organic milk for around $3 (often cheaper with a coupon)... and I get not one, but TWO quarts out of the deal!  - Yes, I think it's totally worth the 10mis it takes to assemble it in the crock pot... don't you?!
 

Recipe: Kamut Bread

This is currently the bread recipe I use when baking for our family.  However, the more I read about soaked grains --- basically, starting the recipe the night before, and letting is sit in an acidic medium & liquid...  this then neutralizes the phytic acid (something contained in the bran of the grain, which locks itself to important minerals, and make it difficult for the body to absorb & digest) and  releases them for your body to use properly. --- the more I am motivated to begin finding and/or adapting our recipes to ones that use soaked-grain.  So far I have tried granola, a cake recipe & a few other items... next on the list, is bread!  When I do, I will either adapt this recipe, or find one where wheat can successfully be substituted with Kamut.  But until then... this is a fairly easy, and super yummy option! :)

Delicious Chicken & Dumplings

This is one of our favorite meals! Adapted from the No-Guesswork Cookbook - to be made wheat-free!!

Delicious Chicken & Dumplings (from scratch)...
Yield: 8 servings
Cook Time: 30 mins + 20 mins

Deals & Steals: Coconut Oil!!

Coconut oil is an awesome, healthy fat.... great when used as cooking oil, a butter substitute, a healthy shortening substitute in baking, a moisturizer/massage/body oil, as well as a multitude of other things. ~ But like many things, health comes with a cost....  and unrefined coconut oil - esp if organic - is usually no exception. ~ Notice I said, "usually".... ;-)

Deal Alert!!! -- Amazon.com has a 2-pack of Nutiva Organic Extra Virgin Coconut Oil, 15-Ounce Units -  for an awesome price of $12.03!!

Birthday Cake!!!

Finally....my birthday cake - fresh from the oven!!

 

Kamut!!

I got my Kamut order in yesterday!!!  

What is Kamut, you ask? Kamut is an ancient grain is a cousin to wheat and was enjoyed by the Pharaohs of Egypt. It is a large chewy grain with a delicate, nutty flavor.... and is higher in protein and some minerals (incl. zinc, magnesium and the antioxidant selenium) than modern wheat.  

According to kamut.com... 

Many consumers with wheat sensitivities have reported that they are able to eat KAMUT khorasan wheat versus modern wheat by the International Food Allergy Association located in Illinois. Their research concluded that “For most people who are sensitive to wheat, products made with KAMUT khorasan wheat can be an excellent substitute for common wheat.” Since KAMUT khorasan wheat contains gluten, it’s not recommended for people suffering from celiac disease.

So, while My sisters/KB are not celiec disease - nor are they sensitive to all gluten - as a general rule, they cannot tolerate [modern] wheat or spelt.  They can eat  oat, just fine.... and we very recently discovered, that at least my sisters (haven't been brave enough to test the theory with KB)... can eat something made with freshly ground [modern] wheat - within the first 24 hours of it being milled - with little to know effects to their allergy.  

But all that is besides the point right now...  because we've found a grain that they can they handle all the time... Kamut!  --  And the best part.... because it's still in the wheat family, it acts the same as wheat, when cooking/baking.

Movie Review: Food, Inc.

Harvest Stew...

This is a recipe my sister made up, based on a dish she *tasted* at a restaurant... and began craving [during her pregnancy]. It's a creamy beef soup, made up of a variety of Fall squash, sweet potatoes, regular potatoes, & veggies... all pulled together with a spicy hint of nutmeg. It's a fairly simple, but very delicious recipe.... one that has quickly become a family favorite! (and for good reasons, too!!

Harvest Stew

1. In a stock pot, cook some Beef or Venison roast ** in oil (I use olive oil or coconut oil) with a Medium onion (chopped), salt & pepper
   
   ** (I usually get just under a pound of meat. Last time, I used boneless shoulder roast - basically one of the cheapest roasts the store had.... this time I used something else, that I already had in my freezer.)
   
   
2. Once meat is cooked through, add to the pot:
   
   • celery ribs - sliced (I have used dried celery flakes when I didn't have fresh, and it works fine.)
   • 2 medium carrots - diced
   • 1 med. Sweet potato - peeled & cubed
   
   • 1 lrg or 2 small potatoes - peeled & cubed
   • 1 -2 cups of Butternut squash - peeled & cubed (I use half a medium sized squash)
   

   And I have even been known to put zucchini in mine... and contemplate how some chopped up pumpkin would work... ??

   • 4 cups of beef broth (beef bullion cubes + water)
   • Seasonings - Rosemary, Thyme, parsley, nutmeg - Season to taste!
     
   • Garlic
     
   
3. Let simmer for 25 - 30 minutes.
   
   
4. Meanwhile combine together:
   • 1/3 cup water
   • 1/3 cup of cream
   • 2 Tbsp cornstarch
   • 1 Tbsp of ketchup
   
   
5. Add to pot, once done simmering.
   
   
6. Bring to a boil, reduce to a simmer
   
   
7. Cook (covered) for 10-15 minutes.

of Label Nazi's and MSG...

I was thinking today of how we've come - no only when it comes to foods we eat, but also the substances we use to clean - in both our house, as well as ourselves. Like, I have known for a long time, that things like MSG, nitrates & nitrites, High-fructose corn syrup, & hydrogentaed oils were bad... but honestly, never paid close attention. And who would ever know that even ingredients in the soaps we use - like: parabens, lauryl & layreth sulfates, scents, dyes, etc - can have such ill effects on our health & well being... as well as the place the Lord has entrusted into our care. Even plastic is proving to have more harm than good in long term effects. And because of it all, it seems I am becoming a regular bona-fide Label Nazi! -- my what having a baby does to a person. :-)

Something interesting I learned today (thanx to the awesome site: Food Renegade!)....

Did you know MSG has over 40 different legal names that the FDA permits food manufacturers to use in their labeling?

From TruthInLabeling.Org:

There are over 40 food ingredients besides “mono-sodium glutamate” that contain processed free glutamic acid (MSG). Each, according to the FDA, must be called by its own, unique, “common or usual name.” “Autolyzed yeast,” “maltodextrin,” “sodium caseinate,” and “soy sauce” are the common or usual names of some ingredients that contain MSG. Unlike the ingredient called “mono-sodium glutamate,” they give the consumer no clue that there is MSG in the ingredient.

The Truth in Labeling Campaign has asked the FDA to require manufacturers to identify ingredients that contain MSG by listing MSG on a product’s label. In response, we have been told that FDA regulations require that all food ingredients be called by their “common or usual names,” but there is no requirement that a constituent of an ingredient be identified. Processed free glutamic acid (MSG) is considered to be a constituent of a hydrolyzed protein or fermentation product because the MSG is created during the hydrolyzation or fermentation process. To autolyze yeast, for example, yeast is subject to processing; and during that processing, protein is broken down, and glutamic acid is freed. The finished autolyzed yeast product will, therefore, always contain processed free glutamic acid (MSG) as a constituent of the autolyzed yeast. The MSG will not have been poured into the autolyzed yeast. Rather, the MSG will have been processed into the autolyzed yeast.

The distinction between having MSG poured into an ingredient and processed into an ingredient is important because the glutamate industry plays on this distinction in their efforts to hide the presence of MSG. One of their favorite ways of hiding MSG is to claim that there is “no added MSG” in a product. If MSG is processed into a product instead of being poured into a product, they declare that there is “no MSG added” or “no added MSG,” in the product, even though they know full well that the product contains MSG.

In other words... don’t trust packaged foods — any packaged foods. Even the organic kind can be deceptive! - So, in a nutshell... Take charge... read labels... and don't assume anything is safe! ;)

Lentil Rice Casserole

This easy, healthy & delicious dish has become a family favorite... and always seems to disappear quickly, any time it is served. -- It could also be easily converted into a vegetarian dish, if wanted! Enjoy!!

Ingredients

• 6 cups Broth (I use Chicken broth, or water w/ bouillon)
• 1 1/2 cups Lentils
• 1 cup brown rice
• 1 cup chopped Onion (alternative: 1/2 cup of dried minced onion)
• 1 teaspoon of salt (omit if using a salted broth, or the bouillon method)
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon Garlic powder (though I always add more!!)
  
• Grated/chopped (or frozen) vegetables of your choice (optional)
  I've used zucchini, carrots, peas, corn, broccoli, squash, etc...
• Approx 2 cups Cheddar cheese (optional)

Instructions:

1. Preheat the oven to 300-325 degrees F (150 degrees C).
2. Mix first eight ingredients together in a 9x13 pan
3. Cover & Bake for 2 - 21/2 hours
   
4. During the last 45 minutes of bake time, stir in your grated veggies
5. During the last few minutes, top with cheese, if desired

Naturally Sweet Treats

We're definitely not a sugary, candy-eating kind of family - KB usually never gets the stuff! But in hopes to encourage her in her recently lax endeavors of using the potty... we have taken to offering one Jellybean, per success, as incentive. Up until now, we have been using some Starburst jellybeans, someone gave to us... but despite the mere one or two a day (on an extraordinarily good day)... I have been really been struggling with the fact of how bad corn syrup & artificial coloring are for our bodies, and yet still allowing my daughter to ingest it on a daily basis. - It seriously bothers me!

Apple Crumble

Well tonight I had one of my first attempts at making a wheat-free dessert.... an warm, Apple Crumble!! Though it's not the healthiest dessert... it was amazingly delicious! And surprisingly, I actually had everything the recipe called for (or was able to adapt).... and was SO pleased with it's results. I will definitely make this one again!! Oh.my.word! Talk about tasty!

APPLE CRUMBLE:

6 large apple - peeled, cored and cubed (I left mine unpeeled)
1. 1 tablespoon white sugar (I substituted rapadura... and used more like 2 Tbs, so it coated the apples well!)
2. 1/4 teaspoon ground cinnamon (I wanted a bolder flavor, so I used more like ½ tsp)
   CRUMBLE TOPPING
   
   
   
   
   1. 1/4 cup rice flour (I used oat flour - rolled oats in the coffee grinder. about 1/8 cup whole oats = about ¼ cup flour.)
   2. 3 tablespoons almond meal
   3. 2 tablespoons white sugar (again, I used rapadura)
   4. 2 tablespoons flaked coconut (Omitted this - worked fine!!)
   5. 1 1/2 tablespoons butter, softened or coconut oil
   
   
   
   
   
   DIRECTIONS
   
   
   
   
   1. Preheat oven to 375 degrees F (190 degrees C). Arrange apple pieces in baking dish, sprinkle with sugar, and cinnamon; toss well.
   2. In a bowl, combine the rice flour, almond meal, sugar, and coconut. Cut in butter until mixture is fine and crumbly. Sprinkle topping over apples.
   3. Cover, and bake for 40 mins to 1 hour in the preheated oven, until the apples have lost their shape. Uncover, and continue to bake until crumble is crisp and golden in color.

My favortie pancake recipe...

From Kim Cahill's No Guesswork Cookingbook...

Image courtesy of NoGuessworkCooking.com

Amazingly Delicious Whole-Grain Brownies

I was seriously craving brownies tonight, so I decided to try this recipe (with a few minor changes - denoted in GREEN) ... and OMW! They were*So* delicious!!

Ingredients

• 1/4 cup applesauce (I used homemade, which was already slightly sweetened)
  
• 3/4 cup white sugar (For a healthier alternative, I used 1/3 cup honey + 1½Tbs of sugar)
  
• 2 egg whites (I used flax... 1¾ Tbs + 5 Tbs water)
  
• 1/4 cup butter, melted (this can be interchanged with oil, if you wish)
• 1/4 cup buttermilk (If you don't have buttermilk, you can always use ¼ milk + ¼ tsp vinegar or lemon juice...)
  
• 1 teaspoon vanilla extract
• 1/2 teaspoon coffee flavored extract (I actually used coffee grounds, & it worked fine)
  
• 1/3 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour (I omitted this, and doubled the whole wheat flour)
  
• 1/4 cup whole wheat flour
  
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional - I used mini chocolate chips)
• 1/2 cup chopped walnuts (optional - I didn't do this!)

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
   
2. Grease an 8x8 inch square pan.
3. In a medium bowl, stir together the applesauce, white sugar (honey/sugar), egg whites (flax), and butter until smooth. Mix in the buttermilk, vanilla extract and coffee.
   
4. In a separate bowl, combine the cocoa, flours, baking powder and salt;
   
5. Combine into the sugar mixture, just until incorporated.
   
6. Spread the batter evenly into the prepared pan.
7. Bake for 25 minutes in the preheated oven, or until the brownies look like they are pulling away from the sides.
   
8. Cool, and cut into squares.

**Note - due to the flax seed and other substitiutions - this recipe makes more of a dense, flat brownie, rather than a fluffy, cake-like brownie... **

Pumpkin Muffins...

One of my favorite things about this time of year, are all the pumpkin flavored foods that come out! Tonight I made these easy & extremely tasty whole wheat pumpkin muffins (original recipe courtesy of HillbillyHousewife...)

Ingredients

1 cup pumpkin puree (or canned pumpkin)

1 cup buttermilk or yogurt (I actually used vanilla yogurt)

1/3 cup melted margarine (I used butter or coconut oil, of course!)

1/2 cup white sugar (I used honey, and did a little less than a 1/3 cup, as the yogurt was slightly sweetened, and I wasn't looking for a very sweet muffin)

1/2 cup brown sugar

1 teaspoon vanilla

2 medium eggs (or 1 Tbs flax + 3 Tbs water, ground together = one egg)

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

2 cups whole wheat flour

Instructions:

Get out a big bowl. Scrape the pumpkin puree or canned pumpkin into the bowl. Add the buttermilk, margarine, sugars, vanilla, eggs, salt and cinnamon. Use your whisk to work everything together until it is well blended. Add the baking soda and flour. Mix again, stirring only until the flour is moistened. Be careful not to over beat, muffin batter should be lumpy. Spoon the batter into well oiled muffin cups. Bake at 350° for about 25 minutes (12 mins for mini-muffins).

This recipe makes about 18 muffins. (40 mini-muffins)

Note: If you buy pumpkin in large cans, you can divide it into cup size portions and freeze it until you need it again. This prevents waste, because you don't have to use the whole can up right away. I usually buy pumpkin in 28 ounce cans, because it is cheaper this way. Although sometimes the 16 ounce cans go on sale around the holidays

Note 2: If you don't have buttermilk, you can use 1 cup milk + 1 Tbs vinegar
Instead of using either white or brown sugar, I replaced both with all honey. - about ½ cup + a little worth. They came out awesome!!

Hummus...

One of our new favorite snacks... and it's healthy too!! (well, minus the Fritos... but they are just SO good with it!!)How it's made...
* Note* - This is a simple base recipe - which I seem to change it in some little way, every time I make it... :-) -- Most Hummus recipes call for Tahini (sesame-seed paste), but we like it just as well without!

1/2 cup of olive oil

3 Tbs lemon juice (I used lime juice, and it worked just as well)
1 cup (1/2 can) of garbanzo beans (drained)
garlic powder (to taste; the recipe calls for 2tsp - but I used more!)
1/2 tsp salt (or to taste)
a squirt or two of Bragg Liquid Aminos
A splash or two of water, if needed

Recipe for KB's b-day cake....

After mentioning that my mom made KB's birthday cakes completely sugar-free (except for the icing on the one - that was sugar).... I have had a few people ask me for the recipe. So, here it is. It's called Honey Carrot Cake and it's sweetened with honey and pineapple (recipe found on Allrecipes.com). It was very moist & delicious - perfect for what we were looking for! Enjoy!!

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 cups honey
• 3/4 cup buttermilk
• 3 eggs
• 1/2 cup vegetable oil coconut oil!
• 2 teaspoons vanilla extract
• 2 cups finely grated carrot
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped walnuts

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended.
4. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed.
5. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.
6. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
7. Cool completely before frosting with cream cheese frosting.

• To make the Honey Cream Cheese Frosting... mix together 2 (8 ounce) packages of softened cream cheese, 1/3 cup of honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.

Now I want to try experimenting with other natural sweeteners, as well as cocoa powder, etc... and see if I can't figure out a healthy/sugar-free chocolate cake for next year!