Raia's Recipes

Apple Walnut "Scones" {Gluten, Egg, Dairy & Sugar Free}

2012-03-08T11:34:00.003-08:00

My first attempt at an allergy-friendly scone turned out yummy, but with a texture more like banana bread. So if you make these, don't expect the biscuity texture of a glutenous scone. I am excited to experiment a little more to get the texture right, but in the meantime, these are delicious and still go great with tea!

3/4 c. coconut flour
3/4 c. rice flour
1/4 c. potato starch
1 t. baking soda
1 banana
1/2 c. water
1/3 c. honey
1 apple, diced (about 1 c.)
1/2 c. walnuts, coarsely chopped

Preheat oven to 350 and line a cookie sheet with parchment paper. In large bowl, whisk together dry ingredients. Add apple and walnuts and set aside. In separate bowl, mash or beat banana until smooth and creamy. Add in water and honey and beat until well combined. Pour over dry ingredients and mix well. Form into a ball, place on prepared pan and press into a 1/2 inch disk. Bake for 15 minutes, or until lightly browned on the edges. Enjoy with tea. : )

Cinnamon Oatmeal Cookies {full of gluten}

2012-03-06T13:19:00.002-08:00

I am sorry, my gluten-free friends. These cookies are not for you - or for me. But I did taste one, just to make sure they were safe for my kids. : )

1/2 c. butter, softened
1/2 c. applesauce
1 egg
1 t. vanilla
1/2 c. sugar
1 1/2 c. whole wheat flour
1 1/2 c. oats
2 t. cinnamon
1 1/2 t. baking soda

Preheat oven to 350. In large bowl, cream together wet ingredients and sugar. Add dry ingredients on top and stir until well combined. Scoop heaping tablespoonfuls of dough onto an ungreased cookie sheet and bake for 8-10 minutes, or until lightly browned on the sides.

This recipe is linked to The Ultimate Recipe Swap: Grains @ Life As Mom.

Mini Cinnamon Pumpkin Doughnuts {Gluten, Egg, Dairy & Sugar Free}

2012-03-04T19:46:00.000-08:00

Beware, oh you mothers and wives who bake these doughnuts, they will evaporate in front of children and husbands. . . . Good thing they're super easy. : )

1/4 c. honey
1/2 c. pumpkin puree
3 T. applesauce
1/2 c. rice flour
1/2 c. potato starch
2 T. cornstarch
1 1/2 t. cinnamon
1/2 t. allspice
1 1/2 t. baking powder
1/8 t. baking soda
1 t. guar gum
1/2 c. hot water

Preheat oven to 325 and grease a mini-doughnut pan (you can find them on Amazon). Slightly warm honey until liquid. Stir in pumpkin puree and applesauce. In separate bowl, combine dry ingredients. Stir into pumpkin mixture. While mixing, slowly pour in hot water and stir until well combined. Scoop batter into a plastic bag and cut off about 1/2 inch from one corner. Squeeze batter into prepared pan and bake for 15-20 minutes. Doughnuts will pull away from the sides of the pan and brown slightly when done. Let cool for a few minutes before removing from the pan. Dip in melted chocolate or sprinkle with cinnamon sugar.

Makes about 40 mini-doughnuts.

Please note, I only have a mini-doughnut pan, so I really have no idea if this batter would work in a regular-sized one. Sorry!

This recipe is linked to Slightly Indulgent Tuesdays.

Soothing Herbal Tea

2012-03-04T18:24:00.000-08:00

I buy my herbs for teas from the bulk section of the health food store. Some of them are cheaper online, but no matter where you buy them, making herbal tea yourself is much cheaper than buying it in tea bags!

4 c. water
1 1/2 t. peppermint leaf
2 t. German chamomile
1 1/2 t. echinacea angustifolia
1 T. honey (optional)

Bring water to boil and remove from heat. Stir in honey until dissolved, then stir in herbs. Cover and let steep for 5-7 minutes. Pour through a strainer and drink hot (though my kids like it cold too...).

Flax & Honey Pancakes {Gluten & Egg Free}

2012-03-02T18:20:00.000-08:00

These pancakes have a very light taste and a great texture!

2 T. cold milled flax
6 T. hot water
1 T. honey
1 c. milk
1 1/4 c. water
1 c. rice flour
1/2 c. cornstarch
1/2 c. potato starch
1 1/2 t. baking soda
2 t. baking powder
1 1/2 t. guar gum

Preheat a lightly greased skillet over medium low heat. In large bowl, combine flax and hot water. Set aside until gelled. In a separate bowl, whisk together dry ingredients. Stir honey into flax mixture until well blended. Add water and milk and mix well. Dump dry ingredients into wet ones and stir until no dry lumps remain. Pour 1/4 cupfuls into preheated skillet and cook until edges begin to brown. Flip and cook until done.

Dark Chocolate Brownies {Gluten, Egg, Dairy & Sugar Free}

2012-02-29T21:47:00.001-08:00

1/2 banana, mashed
1/4 c. juice (I used apple raspberry)
2 t. vanilla
2/3 c. applesauce
1/2 c. cocoa powder
1/2 c. rice flour
1/4 c. tapioca flour
1/4 c. potato starch
1/2 t. guar gum
1 t. baking powder
1/3 c. chocolate chips

Preheat oven to 325 and line a 9x9 inch baking dish with parchment paper. Cream together banana, juice, vanilla and applesauce. In separate bowl, whisk together dry ingredients. Pour over wet ingredients and mix well until no dry spots remain. Stir in chocolate chips and bake for 15 minutes, or until toothpick comes out clean.

This recipe is linked to Allergy-Friendly Lunchbox Love and Allergy-Free Wednesdays.

Green Protein Smoothie {Dairy Free}

2012-02-29T14:02:00.000-08:00

As you might be able to tell from my recipes, I'm not much of a meat eater (though I do like it). I tend to lean more toward. . . chocolate. But as month number 5 of being pregnant again begins, I find myself needing to up my protein intake. Unfortunately for me, I'm still struggling with so-called morning sickness. The only thing I want to eat is salsa. Which has about 0g of protein. And protein powders make me gag. I can always tell when they're in something. Always.

Thankfully, one of my friends gave me a bag of spirulina powder. It looks sort-of like something that might be illegal, but it's just algae. : ) Spirulina is a complete protein, contains all the essential amino acids and is a great source of B-12, iron, calcium, magnesium and trace minerals. Not to mention it is one of the highest digestible proteins available. And hidden in a smoothie, you can't tell it's there. . . . except for the green color.

1 large banana
1/2 mango
1 c. fruit juice (I used an apple raspberry blend)
2 T. chia meal (or seeds)
1/2 t. spirulina powder
10-12 ice cubes

Place all ingredients in blender with banana on the bottom and ice on the top. Blend on high for 2 minutes. Enjoy!

Thin Crust Pizza Crust {Gluten, Egg & Dairy Free}

2012-02-29T12:53:00.001-08:00

1/2 c. warm water
1 t. yeast
a pinch sugar
1/2 t. salt
1/2 c. rice flour
1/2 c. corn flour*
1/2 c. potato starch
1 T. chia meal
2 t. guar gum
1 T. olive oil

Preheat oven to and grease a 9x13 inch pan or baking dish. Combine yeast and sugar in the warm water. Let stand until dissolved and bubbly. Meanwhile, whisk together dry ingredients in separate bowl. When yeast is ready, add olive oil and vinegar and mix. Pour wet ingredients over dry ones and mix well for a few minutes until batter becomes a soft ball. Using wetted hands or a piece of plastic wrap, spread dough onto prepared pan. Add desired toppings and bake for about 15 minutes, or until crust is lightly browned and toppings are done.

*I used masa harina flour, for a corn-free version, I would substitute millet flour.

This recipe is linked to Allergy-Free Wednesdays.

Creamy Rice & Chicken

2012-02-28T09:41:00.001-08:00

1 lb. chicken on bones
about 8 c. water
1 t. oregano
1/4 t. cumin
1 t. kosher salt, or to taste
1/4 t. pepper
1 T. parsley
2 c. long-grain rice
1 c. milk

In large pot, cover chicken with water. Bring to a boil and skim fat off top of water. Add spices and simmer for 20-30 minutes, or until chicken is no longer pink. Remove chicken and stir in rice. Simmer, uncovered, until rice is tender. (If rice begins to suck up all the water, add a little more.) Remove chicken from bones and stir into rice, along with milk. Serve hot.

Easy Applesauce Breakfast Cake {Gluten, Egg, Dairy & Sugar Free}

2012-02-28T09:29:00.001-08:00

1 c. applesauce
1/4 c. cold milled flax
1/4 c. chia meal
1/4 c. honey
1 t. vanilla
3/4 c. rice flour
1/4 c. potato starch
2 1/2 t. baking powder
1 t. baking soda
1 t. guar gum
2 t. cinnamon

Preheat oven to 350 and grease a 9x9 inch baking dish. Combine applesauce, flax, chia, honey and vanilla. Mix well until creamy and set aside. In separate bowl, whisk remaining ingredients together. Stir in applesauce mixture until no dry ingredients remain. Immediately pour into prepared dish and smooth out lightly with a spatula. Bake for 20-22 minutes. Enjoy!

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.

Chai {a non-American version}

2012-02-27T10:55:00.001-08:00

If you're thinking, "Ooh! Chai! I love chai!" Beware. This is nothing like the little bags of 'chia tea' that you can buy in a box at Walmart. In English, chai seems to mean a certain spicy blend of various teas, in Russian, chai means tea. Any kind, but usually black. . . . and with lots of sugar and milk.

And this is how it tastes. . . .

2 c. water
1 c. milk
2 T. sugar (more or less, depending on your taste)
1 T. black tea

In saucepan, heat water and milk until tiny bubbles begin to form around outside edges (do not boil!). Stir in sugar and tea. Cover and let steep for a few minutes. Pour carefully so as to leave the grounds in the pot, or use a tea strainer. Enjoy! : )

Idli (Steamed Rice Cakes)

2012-02-25T17:49:00.002-08:00

While my hubby was in India last month, he sent me a picture of these little white cakes with a note that said, "These are made from rice. You should figure out the recipe." Ha. Sure.

And so began my search on how to make idlis. When my husband came back to the States we went to an Indian market in southern CA and got an idli steamer (you can also get them online) and got started searching up some authentic recipes.

In case you were wondering, idli are fermented and steamed cakes made from a mixture of rice and urad dal (hulled lentils). They are usually eaten as a breakfast or snack in India and served with chutney or sambar. There seemed to be a little discrepancy over the exact rice:lentil ratio (probably depending on what part of the country the recipe came from), but my husband said these turned out just like what he had eaten in the south.

Now on to the recipe:

1 c. long grain rice
1/2 c. urad dal (lentils)
1 t. fenugreek seeds (optional)
water

Parboil the rice, drain, and cover again with water. Wash the lentils until the water runs clear, then add fenugreek (if using) and cover with water. Soak rice and lentils separately for 4-6 hours, or overnight. When done soaking, drain rice and lentils. In a blender or food processor, grind the soaked lentils, adding about 1/2 cup water to make a paste. Pour into a large bowl. Next, grind the rice, adding about 1/2 cup water to make a paste. Pour over rice over lentils, add salt and fold together with spatula or mix with your hands. Cover and let ferment for at least 8 hours.

Once batter is risen and ferments, stir gently to let the air bubbles escape and mix in another 1/2 cup water. Batter should be a thick pouring consistency. Scoop heaping tablespoonfuls of batter into greased idli moulds and steam for about 12-20 minutes. (I've found the idlis cook faster over a gas stove than an electric one.) Serve hot with chutney or jam. This recipe makes about 35-40 idlis.

Soaking the lentils and rice...

All ground and ready to ferment....

A thick pourable consistency

In the moulds and ready to steam!

Let's eat some idlis!

Banana Kiwi Smoothie

2012-02-24T09:32:00.002-08:00

What a great way to start the morning... : )

2 bananas
2 kiwi
1/4 c. chia meal (or seeds, if you prefer)
1 tray of ice cubes (about 12-16)
1 c. milk (any kind will do, but cows or coconut will be best)

Peel fruits and place in blender, add remaining ingredients and blend for 2 minutes on high. Enjoy!

Whole Wheat Carrot Cake Cupcakes {full of gluten, eggs and sugar}

2012-02-23T07:54:00.001-08:00

Sunday was my daughter's 5th birthday.... and my husband's 28th. She wanted her three best little friends over, but all my husband cared about was having carrot cake. : ) These "little baby cakes," as my daughter called them, were great for the kids and also satisfied my husband's cravings. : )

3 eggs
1 c. applesauce
1 c. organic cane sugar
2 t. vanilla
2 c. whole wheat flour

2 t. baking powder

2 t. baking soda

2 T. cinnamon
1/2 t. nutmeg
1/4 t. ground cloves
pinch ginger
1 t. salt
3 c. grated carrots

Preheat oven to 350. Line muffin pan with paper or foil liners. In small bowl combine eggs and applesauce. Mix until a little fluffy. Add vanilla and sugar and mix well. In separate large bowl, whisk together dry ingredients. Add in egg mixture and stir just until blended. Fold in carrots until combined. Pour about 1/3 cupful of batter into prepared liners and bake for approximately about 18-20 minutes, or until center it springy. Let cool completely before frosting (I used my cream cheese frosting).

Makes 22 cupcakes.

A happy 5-year old. : )

(Expired) Two Gluten-Free EBooks FREE TODAY!

2012-02-22T08:56:00.002-08:00

If you have a Kindle, get on over to Amazon now and download these two gluten free ebooks. Even if you don't have a Kindle, download them anyway. You can read them off your computer or off Amazon Kindle Cloud Reader.

52 Nutritious and Delicious Recipes for Gluten Free Dinners

The Gluten Free Handbook

Mild Chicken Curry

2012-02-21T18:45:00.001-08:00

2-3 T. grape seed oil
1 onion, thinly chopped
2-3 gloves garlic, minced
2 T. vinegar or lemon juice
4 t. curry powder
1/8 t. cinnamon
pinch of cloves
pinch of cardamom
1/2 a chicken, cut into various pieces (or whatever parts you want, I guess)
1 c. milk (for a dairy free option, use coconut milk)
1 c. chicken stock
1/4 c. cornstarch or tapioca starch

In deep skillet or pot, sauté onion and garlic in oil over medium heat. (I used my cast iron dutch oven.) Meanwhile, combine spices with vinegar to form a paste. When onions begin to turn translucent, add curry mixture and mix quickly to coat veggies well. Fry lightly for about a minute. Add chicken and stir-fry to coat with spices then add milk and stock. Bring to a boil, reduce heat, cover and simmer until chicken is done (about 30-40 minutes). Sprinkle with cornstarch and stir until thickened. Serve hot over rice.

This recipe is linked to Allergy-Free Wednesdays @ The Willing Cook and The Ultimate Recipe Swap: Chicken Recipes @ Life As Mom.

Homemade Powdered Sugar

2012-02-21T07:25:00.002-08:00

I started making my own powdered sugar last year, when I didn't feel like going to Walmart to buy any. Who knew it was sooooo easy. I haven't bought it since (not that I really need to, I hardly ever use it). Even if the main ingredient is still a whole bunch of sugar, at least I can cut down on the processing and I will always know what's in it. : )

1 c. organic cane or palm sugar
1 T. cornstarch*

Place sugar in blender or food processor. Add cornstarch on top. Whirl on high for about a minute, or until sugar is powdered. The end. (One cup of sugar makes about 1 1/4 cups powdered sugar.)

*For those of you with corn allergies, I would assume you could use tapioca starch in place of the cornstarch (I haven't tried it for myself yet).

Please note, I assume the companies that mass produce powdered sugar use the cheapest and most processed stuff available. So remember, if you don't use that kind of sugar, it will make your powdered sugar taste a tad different than the cheap stuff from Walmart. Not a bad different, just a different different. : )

Personal Pan Carrot Cake {Gluten, Egg, Dairy & Sugar Free}

2012-02-20T09:59:00.000-08:00

I call this personal pan because I pretty much ate the whole thing myself. . . but I suppose you could feed 4 people with it if you had to. : )

3 T. hot water

1 T. cold milled flax (or meal)

1/2 c. applesauce

1 t. vanilla

1/4 c. honey

1/2 c. rice flour

1/4 c. tapioca flour

1/4 c. cornstarch

1 t. guar gum

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1/4 t. nutmeg

1/4 t. ground cloves

pinch ginger

1 1/2 c. grated carrots

Preheat oven to 350. Line 8x8 inch baking dish with parchment paper. In small bowl combine flax meal and hot water. Let stand for about 5 minutes, or until gelled. Add applesauce and vanilla. Warm honey in a small pan or in the microwave; add to applesauce mixture. In separate large bowl, whisk together dry ingredients. Add in applesauce mixture and stir just until blended. Fold in carrots. Pour batter into prepared pan and bake for approximately about 20 minutes, or until toothpick comes out clean. Let cool completely before frosting. (I used my cream cheese frosting...)

This recipe is linked to Allergy-Friendly Lunchbox Love @ Allergy-Free Vintage Cookery.

Trader Joe's Corn Pasta Review

2012-02-15T12:32:00.000-08:00

When my kids and I were down in SoCal last month, my mother-in-law found this pasta at Trader Joe's and I was hooked. Seriously people, if you live near a Trader Joe's and aren't allergic to corn, you need to eat these. It might just be one of the best gluten-free pastas out there. Before my family and I came back to Trader Joe-less north we stocked up on the stuff. I love it, my husband loves it, my kids love it. We are thinking of having my in-laws ship some to us when we run out. : )

Ingredients: corn and water - yep, that's it. Nothing else.

Taste: pretty much like regular 'ole pasta. Don't worry, it doesn't taste like you're eating corn (or have a corn aftertaste).

Texture when cooked: pretty much like a regular pasta. It doesn't get gooey and fall apart.

Cooking time: 9-11 minutes.

Cost: $1.29 for a 16 oz. bag. Yes, that's right, a gluten-free pasta for only ONE DOLLAR AND TWENTY-NINE CENTS. Amazing.

Varieties: penne, fusilli (the swirly ones), and spaghetti. There might be more or less, depending on which store you go to.

(Expired) Free GF Cupcake EBook? Yes please!

2012-02-14T20:10:00.000-08:00

So, I don't know how long this will be free, but I just saw this post by Nancy over at Real Food, Allergy Free, and couldn't pass it up! I made my hubby download it for me, because I am a dork and don't know how to do that. . . .

Just so you know, you don't actually have to own a Kindle to use this (though I recommend them, because they're awesome [and I say that as a HUGE bookworm who loves the feel and smell and look and everything of REAL books]). You can download it to your computer or use the Kindle Cloud Reader.

Anyway, just sharing the love. Here's the link, go get it!

Gluten Free Cupcake Recipes: 24 Easy And Delicious Treats For The Whole Family [Kindle Edition]

Just a note: the recipes are in grams and milliliters and stuff like that, so be prepared to convert. : )

Another note: it has a recipe for ginger frosting - wow.

Honey Sima

2012-02-13T17:43:00.000-08:00

Don't feel badly if you're a little clueless looking at the title of this post. Last week I would have no idea what this 'sima' thing is, either. I don't even remember how I came across the original recipe, but I'm glad I did. . . so is my 4-year old. : )

Basically, sima is a sweet mead, though it's not really alcoholic enough to do anything - even if you drank a whole gallon - so it's perfectly safe for kids. According to the ever-trustworthy wikipedia, sima is a traditional Finnish drink usually consumed with a fancy Finnish doughnut or funnel cake during the May Day festivities. Sounds good. Maybe I should figure out a gluten-free funnel cake to accompany my sima. . . .

Anyway, if you want to have some idea of what it tastes like before you spend your time making it, my dear husband described it as 20% lemonade, 70% kvass, and 10% beer. Now, I don't know about the beer part, but I would definitely say it reminded me of kvass. . . only lemony.

There you have it. Now on to the recipe!

Honey Sima

3 1/2 qt. water
1 c. honey*
2 lemons
1/8 t. yeast
about 20 raisins

In a large pot, bring the water to a boil. While water boils, thinly slice the lemons. Add the honey to the boiling water and stir until dissolved. Add the lemon slices, stir, remove from heat and let mixture sit until lukewarm. Pour into a gallon-size glass jar or pitcher (nonmetallic), add the yeast and stir. Partially cover and let sit for 8 hours or overnight. By then, tiny bubbles should have formed around the perimeter of the liquid.

Strain into a sterilized jar and plop in raisins. (Make sure the raisins aren't clumped together.) Cover tightly and let stand at room temperature until the raisins have all risen to the top of the jar (about 12 hours to 3 days, depending on the temp of your house). Remove the raisins, let some of the pressure out and refrigerate until ready to use. Serve chilled.

Makes one gallon.

* Most of the recipes I read called for the sima to be made with a brown sugar and white sugar combo. Well, I didn't have any brown sugar and I don't like to drink things with white sugar in them, so I opted for honey (which wikipedia [again] oked) and I halfed the amount of sweetener called for. So if you're looking for a more traditional, sweeter version, double the honey or use brown and white sugar.

Now in pictures. . .

All boiled and ready to add the yeast. . .

Waiting for the bubbles. . .

There they are!

Floating raisins - it's all ready!

Mmm. . . now to find a gluten-free funnel cake recipe. . .

This recipe is linked to Allergy-Free Wednesday @ Real Food, Allergy Free.

Lightly Lemon Coffee Cake

2012-02-11T19:33:00.000-08:00

*Topping*

1/3 c. sugar

1 T. rice flour

1 t. cinnamon

1 T. butter, cut into pieces

*Coffee Cake*
1 c. rice flour
1/2 c. potato starch
1/2 c. coconut flour
1 t. guar gum
1 t. baking powder
1 t. baking soda

1 large banana

1/2 c. sugar
1 c. yogurt
2 T. water
zest* of 1 lemon (about 1 teaspoon)
1 t. vanilla

Whisk together dry topping ingredients. Using your fingers, smush and mix in butter until crumbly. Set aside. Preheat oven to 350 and grease a 9x13 inch baking dish. Whisk together dry ingredients until well mixed. In separate bowl, mash the banana until creamy then add remaining ingredients. Mix thoroughly and pour into dry ingredients. Mix until well combined. Pour and spread the batter into prepared dish and sprinkle with the topping. Bake for 20-25 minutes, or until a toothpick comes out clean.

* If you're not sure how to zest a lemon (which I wasn't really, but it sounded cool) here's a spiffy little link to show you how...

{3 Easy Ways to Zest A Lemon}

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.

Healthy Whole Wheat Bread {Egg Free}

2012-02-10T08:57:00.000-08:00

1 T. yeast
1 c. warm water
1 c. warm milk
1/4 c. oil
1/4 c. molasses (un-sulphured and blackstrap)
1/4 c. cold milled flax
1 t. salt
4 c. + whole wheat flour

In large bowl, stir yeast into warm water and let stand until bubbly (about 5 minutes). When dissolved, pour in warm milk, oil, molasses, flax and salt. Mix until well combined. Add 1 cup of flour and mix until smooth. Add remaining flour and stir until dough is soft, but not too sticky. An extra 1/2 cup may be necessary. Knead a few times to smooth out dough. Pat and stretch or roll until dough is about a 9x13 inch rectangle. Roll up to form a loaf and place in a greased loaf pan. Cover and set in warm place* to rise until about double (about 45 minutes). When dough is almost risen, preheat oven to 350. When oven is ready, bake loaf for about 30 minutes, or until hollow sounding when tapped on the bottom. Turn out onto rack to cool. Cool before slicing so loaf holds its shape.

*A little note on rising dough:

In the summer, rising dough is pretty easy. In the winter, though, I find that it can be a little trickier. A good winter place for rising dough is on top of a running dishwasher or next to something warm (like a heating vent or stovetop burner). In the summer I usually cover my dough with a damp towel while rising, but in the winter I find that a siplat or plastic cutting board works better. You could even cover it with plastic wrap. Just be careful to remove the wrap/siplat before the dough sticks to it!

Thick 'n Chunky Cauliflower Soup

2012-02-10T08:36:00.000-08:00

My four year-old, the speedy devouress

I tried to get a good picture of this, but it was hard because it disappeared so quickly.... I guess that's a good sign. : )

1 medium head of cauliflower
water
2 T. butter

2-3 c. milk

2 T. cornstarch
1-1 1/2 c. shredded cheddar cheese
salt & pepper to taste
1/8 t. paprika

Wash the cauliflower and remove the core and leaves. Chop into 1-inch sized chunks. Place chunks and butter in large pot and pour in enough water to cover the bottom of the pot about 1 inch. (You don't want to cover the cauliflower, you're just steaming it.) Bring water to boil, then reduce to simmer and cover. Simmer until cauliflower is fork-tender. Add enough milk to barely cover cauliflower. Sprinkle cornstarch over top and stir in with a fork. Continue to stir until thickened. Add cheese and stir until melted. Add salt and pepper to taste and paprika. Serve hot.

This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Dark Chocolate Banana Cake {Gluten & Egg Free}

2012-02-09T09:10:00.000-08:00

Beware you milk chocolate lovers, this cake is probably not for you. I prefer my chocolate dark, as dark as can be had, my husband, on the other hand, does not share my love of 88% cacao. When I had him taste test this cake his first response was, "Nice texture." Ha. So I put a nice frosting on it for him. : )

If, however, you are like me and enjoy your chocolate dark, dig in without the frosting! It will save you a little time and quite a bit of sugar.... : )

1/2 c. rice flour
1/2 c. potato starch
1/2 c. tapioca flour
1 1/2 t. guar gum
3/4 c. cocoa
1 1/2 t. baking soda
1 banana
1 c. plain yogurt
1/2 c. organic cane sugar
1/4 c. applesauce or oil
1 c. milk
2 t. vanilla

Preheat the oven to 375. Grease and dust a 9x13 inch baking dish with rice flour or line it with parchment paper. Set aside. In a large bowl, mash the banana, then add the yogurt, applesauce, sugar, milk and vanilla. Mix until creamy. In separate bowl, whisk together the remaining dry ingredients and add to the wet. Mix until no lumps or dry spots remain and pour into prepared dish. Bake for about 25 minutes, or until a toothpick comes out clean. Cool before frosting.

* Chocolate Yogurt Frosting *

1/4 c. plain yogurt
1 T. cornstarch
2/3 c. organic cane sugar
1 t. vanilla
1 c. chocolate chips (I used 1/2 dark and 1/2 semi-sweet)

In small saucepan, melt chocolate chips over low heat, stirring often. Meanwhile, in separate bowl, combine remaining ingredients and mix well until smooth. When chocolate chips are melted, stir in yogurt mixture until smooth. Place in fridge until cool, then frost cake.

This recipe is linked to The Ultimate Recipe Swap: Valentine's Day @ Life As Mom, Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free and Allergy-Free Wednesday @ Real Food, Allergy Free.

Creamy Alfdredo Sauce {Gluten Free}

2012-02-08T09:19:00.000-08:00

I love Alfredo sauce. Thankfully it is one of those things that can be easily converted to gluten free. I also love cream cheese. And thankfully, it has always been gluten free. And there you have it. Two of my favorite things in one recipe. Now all I need is some chocolate.... :)

1/4 c. butter
1/4. c. cornstarch
2-3 c. milk
1/4 c. cream cheese
1/4 c. parmesan cheese
1/4 t. salt
1/4 t. garlic salt
pinch pepper

In small/medium sized saucepan, melt butter over low heat. When melted, whisk in cornstarch until thickened. Add milk, 1/2 cup at a time, whisking after each addition until it begins to thicken. When thickened, add cream cheese and parmesan, stirring until melted. Whisk in salt, garlic and pepper (all to taste) and serve hot over your favorite gluten free pasta! Yum!

Note: If you don't like cream cheese, or just don't want to go spend money on it (I know, it's a treat), just leave it out. This recipe is fine without it, though you might want to double the parmesan. :)

Just to let you know...

2012-01-12T09:11:00.000-08:00

I have been baking this month, but unfortunately, I probably won't be posting any of the recipes. My dear husband took off for India for the rest of the month and took the camera cord with him, so I can't upload any pictures. And I don't know about you, but I can't read recipes that don't have pictures.

So there you have it. Come February, more recipes will be found here, for you. Including a dark chocolate banana cake that I've been eating for lunch this past week.... : )

The Top of the Bottom of 2011

2012-01-09T14:56:00.000-08:00

I've noticed that it seems to be popular to on foodie blogs write up a post listing your top 10 most viewed recipes from the previous year, so I decided to give it a go... with a little twist. Instead of my most viewed (which you can clearly see to the right there under "popular"), I looked back at my stats from last year and noticed a few recipes which I thought were simply great that didn't get viewed more than 20 or so times. So here are my top 5 of the bottom, just in case you were wondering what you've been missing. : 0 )

#1 (or whatever) Thin Crust Crookneck Pizza
A simple, gluten-free, thin crust pizza... with squash! How can you resist it? I could eat it every day.

#2 Baked Spaghetti Squash with a Creamy White Sauce
Seriously, people, this is good. And spaghetti squash is such a simple, cheap and healthy meal. Go on, give it a try.

#3 Carrot Egg Scramble
I know, it sounds a little strange, but when I tasted this one I wished I could eat it for breakfast every day. If only I weren't allergic to eggs....

#4 Cabbage & Cheddar Okonomiyaki
Don't let the Japanese word dissuade you - these breakfast/snack 'pancakes' are super easy and taste amazing!

#5 Beef & Cabbage Soup
Last, but not least. Who doesn't want a simple, delicious dinner standby like this in the winter? (Well, if you live anywhere that stays below 30 most of the winter, that is...)

Well, there you have it - the top of the bottom of 2011. All of these recipes are simple, gluten free, sugar free and egg free (except the egg scramble, of course). Give them a try!

Dark Chocolate Walnut Fudge

2011-12-26T18:28:00.000-08:00

Sorry friends, didn't really measure anything for this, but I'll be as specific as I can... : )

1 1/3 bags of Hershey's Special Dark chocolate chips (12 oz. bags)
1 can sweetened condensed milk (14 oz. can)
2-3 T. butter
2 t. vanilla extract (that's about what it looked like as I dumped away...)
1/2 c. coarsely chopped walnuts (or more if you like... or none if you don't like...)

Line a 9x9 inch baking dish with foil. Set aside. In medium saucepan, over medium-low heat, pour milk and chocolate chips. Stir until chocolates are almost completely melted, then add the butter. Continue to stir until butter and chocolates are completely melted and mixture turns into a glossy, beautiful chocolate ball. : ) Remove from heat and stir in vanilla extract. Add walnuts and stir just until distributed throughout. Pour and smooth mixture into prepared dish and refrigerate until set.* When set, remove foil from pan, flip upside down on a cutting board and peel off foil. Cut into squares and store in sealed container.

*(Unfortunately for all you time-consious people, I left mine in the fridge overnight, so I have no idea how long it actually takes to set up. Sorry!)

Yes, that's my son in the background desperately trying to convince me he needs a piece. Or two, or three...

This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker and Slightly Indulgent Tuesdays @Simply Sugar & Gluten Free.

Buttermilk Banana Pancakes {Gluten, Egg & Sugar Free}

2011-12-20T12:55:00.000-08:00

1 2/3 c. milk
2 T. vinegar
1 overripe banana
1 1/2 c. rice flour
1/2 c. tapioca flour
1/2 c. potato starch
1/4 t. xanthan gum or 1/2 t. guar gum
1 1/2 t. baking soad
1/2 t. baking powder

In small bowl or measuring cup, combine milk and vinegar; let stand until curdled (about 5 minutes). In large bowl, beat banana until pureed. Add buttermilk mixture and beat again until frothy. In separate bowl, whisk together dry ingredients. Pour over banana/milk mixture and stir with a fork until blended. Let batter stand while preheating a skillet over medium heat. Pour 1/4 cupfuls of batter onto hot, lightly greased skillet and cook until slightly browned on edges. Flip and repeat. Enjoy!

Note: store leftovers in a ziplock bag and stick in the toaster to reheat... yum!

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.

Chocolate Topped Coconut Macaroons {Gluten, Egg, Dairy & Sugar Free}

2011-12-20T12:45:00.000-08:00

2 1/4 c. coconut
1 c. water
1/4 c. honey
1/4 t. salt
1 T. tapioca flour
1 T. rice flour
1 t. vanilla
1/4 c. dairy-free chocolate

Preheat the oven to 350 and grease a cookie sheet or line it with parchment paper. Combine 1/4 cup of coconut and water in blender and blend on high until frothy (about 3-4 minutes). Pour into a heavy saucepan and add honey and salt. Whisk over medium heat until well combined. Add flours and stir until completely combined. Bring to a full boil and simmer for about two minutes, or until thickened. Remove from heat and stir in vanilla and remaining coconut. Drop mixture by heaping teaspoonfuls onto the prepared baking sheet. Bake for about 14 minutes, or until golden brown on the edges. Cool on cookie sheet for a few minutes, then transfer to cooling rack. When cookies are cool, dip tops in melted chocolate. Store in covered container.

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.

Candied Orange Peels

2011-12-07T15:44:00.001-08:00

For some reason, I felt more wasteful than usual throwing away my orange peels lately, so I decided to try candying them. I'm so glad I did! I was snacking on them before they were even done! :) Don't be daunted by the lengthly looking instructions, these are really quite easy to make. :)

the peels of 3 oranges
1 1/2 c. organic cane sugar
1/2 c. water
1/3 c. chocolate chips (optional)

*First off, you don't have to eat 3 oranges at once to get enough peel for this recipe. :) I stuffed my peels in a little ziplock each time I ate an orange until I came up with enough.*

Cut off the top and bottom of the peel (where the stem connects), then slice the peels in about 1/4 inch strips, as long or short as you want them. I cut my wedges of peel in half and then sliced them, so mine turned out to be about 2 inches long. (Make sure you don't scrape off the fluffy white pithy stuff.)

Dump the strips in a medium-sized pot and cover them with cold water. Bring it to a boil and drain off water. Repeat twice. This blanching helps remove the bitterness.

After the last draining, combine the sugar and 1/2 cup of water in the pot and bring to a boil over high heat. Boil until the syrup reaches about 225 on a candy thermometer, stirring constantly. Add the peels and reduce heat to simmer. Simmer peels for about an hour, or until they are translucent. Stir every now and again to make sure the peels are being evenly coated and aren't burning on the bottom of the pot.

When peels are translucent, remove pot from heat and spread out over parchment paper, making sure they aren't clumped together. As soon as the pot is removed from the heat he peels will start to stick to the bottom, so work quickly! Dry peels for 2 hours or more, then spread one side with melted chocolate, if desired. Store in covered container.

slice. . .

blanch. . .

simmer. . .

translucent. . .

dry. . .

all done!

This recipe is linked to Allergy-Friendly Lunch Box Love @ Allergy-Free Vintage Cookery, The Holiday Sweet Swap @ Pressed Down, Shaken Together and The Ultimate Recipe Swap: Citrus Fruit @ Life As Mom.

Chocolate Chip Banana Bread {Gluten, Egg & Dairy Free}

2011-12-07T08:05:00.001-08:00

2 ripe bananas, mashed
3 T. honey
1/2 c. applesauce
2/3 c. brown rice flour
1/3 c. potato starch
1 t. baking powder
1/2 t. xanthan gum
1/4 t. baking soda
1 t. vanilla
2 t. cinnamon
1/3 c. chocolate chips

Preheat oven to 350 and line a small loaf pan with parchment paper. In a medium bowl, mash the bananas, then add the honey, applesauce and vanilla. Beat until they are well combined. Add the dry ingredients on top and beat until combined. Stir in chocolate chips. Pour batter into the prepared pan. Bake for 45 minutes, until a toothpick comes out clean. Let the loaf cool in the pan for about 5 minutes, then transfer onto a cooling rack and completely cool.

Optional: add 1/3 c. chopped walnuts or raisins (or both!).

Roasted Chicken & Caramelized Carrots {Gluten Free}

2011-12-05T18:17:00.001-08:00

1/2 boiler-fryer
4 carrots, cut in half and sliced thinly lengthwise
1 celery, chopped
1 clove garlic, crushed and minced
1/4 c. butter or olive oil, depending on your taste
1 t. herbamare seasoning
1/4 t. paprika
1/4 t. cayenne pepper
salt (optional)

Preheat oven to 400 and line a 9x13 inch baking dish with tin foil (not necessary, but will help with cleanup!). Wash chicken and pat dry with a paper towel. Place in center of baking dish and scatter veggies around chicken. Melt butter and pour over everything. Sprinkle spices on top and bake for about 1 hour, or until chicken juice is not bloody.

*If you want to use a whole chicken, just use a little more butter/olive oil and increase the seasoning. You could also use boiler-fryer pieces.

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.

Creamy Potato & Gravy Soup {Gluten & Egg Free}

2011-12-05T13:18:00.001-08:00

These first couple months of life with Baby #4 have not been fun food-wise. Lately, potatoes seem to be something I can keep in - and butter - lots of butter. I've probably eaten a whole 1/4 cup of it today and it's not even 3:00 (isn't that disgusting...). Anyway, this really wasn't supposed to be a soup recipe, but my mashed potatoes needed to be just a little creamier, and well, I couldn't stop. . . .

3-4 potatoes
water to cover
2-4 T. butter
1 t. sea salt
1/2 c. milk
1/2 c. leftover gravy

Chop the potatoes and boil them in the water until tender. Drain and dump into blender. Add remaining ingredients and blend on high for about 2 minutes. *If you are using leftover mashed potatoes, then just blend until everything is warmed up - about 4 minutes.* Add more milk to get texture you desire. Enjoy!

Chia & Banana Orange Julius {Gluten & Egg Free}

2011-12-02T08:59:00.001-08:00

1 c. orange juice with lots of pulp
1/2 c. milk (or coconut milk, for dairy-free}
3 T. chia seeds
1 large banana
1 tray of ice cubes

Pour orange juice and milk into blender. Add chia seeds and let them soak for a few minutes. Add remaining ingredients and blend on high for two minutes. Enjoy!

This recipe is linked to Allergy-Friendly Lunch Box Love @ Allergy-Free Vintage Cookery, Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free and The Ultimate Recipe Swap: Citrus Fruit @ Life As Mom.

Coconut Applesauce Cake {Gluten, Egg & Dairy Free}

2011-11-30T13:27:00.001-08:00

Oh my goodness. I honestly don't want to brag, and I know everybody has different tastes, but this was soooooo good. I could definitely have eaten the whole warm thing myself - no sharing. But I didn't. [sigh] That was my good deed for the day.

1/2 c. rice flour
1/2 c. potato starch
1/2 c. arrowroot powder
1/2 c. shredded coconut (plus 2 t. for topping)
1/4 c. organic sugar
1 t. baking powder
1 t. cinnamon
1 c. applesauce
1/4 banana, mashed (about 3 T. total)
1 t. vanilla
1/2 c. chocolate chips (plus 2 T. grated for topping)
1/4 c. chopped walnuts or peanuts (plus 1 T. for topping)

Preheat oven to 350 and grease a pie plate or 9x9 inch baking dish. Combine the dry ingredients in a large bowl. In a separate bowl, mash the banana, then add the applesauce and vanilla. Mix well and add to dry ingredients, stirring until just incorporated. Gently fold in the chocolate chips and walnuts. Spread into prepared dish. Sprinkle with extra walnuts, coconut and grated chocolate chips. Bake for about 25 minutes, or until toothpick comes out clean.

Breakfast Lapsha {Gluten & Egg Free}

2011-11-28T08:11:00.001-08:00

This morning my daughter asked, again, if we could have noodles for breakfast. Usually when she asks I say no, but today my husband heard and said, "Remember when we would eat noodles for breakfast in Russia?" And thus, assailed by taste bud nostalgia, we had noodles for breakfast. : o )

Though pretty much every ingredient in this "recipe" tastes different in America than it does in Russia, our breakfast lapsha (Russian for noodles) were just as quick and tasty!

1/2 lb. small gluten-free noodles (elbow or shells work well)
3-4 c. milk (this is just a guesstimate. . . .)
2 T. butter
salt, to taste
1-2 T. sugar (optional - I didn't use it, but the Russians do)

Place noodles in a medium-large pot. Pour in milk until noodles are covered about 1/2 inch to 1 inch. Bring to a boil, stirring constantly, and then simmer until noodles are tender (just like you would make regular pasta).* Remove from heat, do not drain. Add salt, butter and sugar (if you want it). Stir to mix and serve!

*Since I used the Tinkyada brand, I boiled them for about 2 minutes, then turned off the heat, covered the pot and let them stand for 15 minutes. I don't know if you can do that with any other brand of gluten-free noodle.

Homemade Sweet & Sour Chicken {Gluten & Dairy Free}

2011-11-27T17:49:00.001-08:00

My husband and I learned this recipe when we were living in Far East Russia on the border of China. I don't exactly remember how we got it, but it's AMAZING! Seriously - we love it. It has become a sacred meal in our house. : o )

1-1 1/2 lb. chicken, skinned and deboned
1 red pepper
salt & pepper, to taste
2 T. cornstarch
1/2 c. water
1/3 c. vinegar
3-4 T. organic cane sugar (depending how sweet you like your sauce)
1 T. catsup
1 T. Bragg's liquid aminos or any gluten-free, non-GMO soy sauce

Cut chicken into 1-inch chunks. Dice the red pepper. Sauté chicken over medium heat for about 10 minutes. Add pepper and sauté until chicken is cooked. Set aside.

In small bowl or measuring cup, whisk cornstarch into water until dissolved. Set aside. In medium saucepan, combine vinegar, sugar, catsup and aminos. Whisk until well combined. Bring to a boil, then stir in cornstarch mixture. Stir until sauce begins to thicken, then remove from heat. Stir until smooth. Add in chicken and peppers to sauce and serve over rice.

Makes 2-3 servings.

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.

Colombian Arepas {Gluten, Egg & Sugar Free}

2011-11-25T17:41:00.001-08:00

Arepas are a fried cheese pancake of sorts traditional to countries like Colombia and Venezuela. My friend Damaris, who is from Colombia, taught me how to make these and my kids and I loved them! She added an egg to hers, but due to my allergies, I left it out and they still came out great. : ) They're usually eaten as a breakfast or snack, but they're also great as a side for chili or taco soup. For a sweeter arepa, you can add a little sugar to the dough.

1 1/2 c. corn flour
1 1/2 c. shredded cheese (I've used cheddar and mozzarella and both taste great!)
1/2 t. salt
1 c. milk
oil for frying

Preheat about 3 tablespoons of oil in a skillet over medium heat. In large bowl, combine flour, cheese and salt. Slowly add milk, kneading with hands until a soft, sticky dough is formed. Roll dough into golf ball sized balls and flatten between palms of hands until disks are about 3 inches wide. Fry in hot oil about 3 minutes on each side (until browned).

This recipe is linked to Allergy-Friendly Lunchbox Love @ Allergy-Free Vintage Cookery.

The Magical Fruit {Beans Part 2 - How to Sprout Them}

2011-11-24T10:38:00.001-08:00

In the past month, a few of my friends have asked me how to sprout beans. Finally I've gotten around to writing up a post about it. If you are wondering why I sprout my beans, you can go back and read The Magical Fruit {Beans Part 1 - Why Sprout Them?}.

So, without further ado, here's the process of sprouting beans:

Step 1: Remove damaged beans.

Pretty self explanatory. Most people say to remove split beans, but I usually don't bother. Just take out the ones that are a strange color, moldy, or have weird spots or crinkly skins.

Step 2: Soak.

Place the beans in a large bowl or pot and cover with water. I usually use about twice as much water as I have dried beans. For instance, if I measured out 3 cups of beans, then I would cover them with 6 cups of water. Cover with a paper towel and place out of direct sunlight. Soak the beans over night, or for at least 8 hours. The beans should about double in size, soaking up almost all of the water.

Step 3: Rinse and drain.

In the morning, or whenever your 8-12 hours are up, drain off the soaking water and rinse the beans with clean, lukewarm water. Drain well and replace in bowl or pot. Make sure the pot you place them in allows for air flow. Replace paper towel and set beans back out of direct sunlight.

Step 4: Sprout. . . .

Let the beans sit in the bowl, out of direct sunlight for 2-3 days, or until the tails are about 1/4 inch long. Make sure to rinse the beans at least twice a day (or every 12 hours). I tend to rinse mine 3 times a day, just to make sure they don't get stinky. After rinsing the beans, drain them well, pour them back into the pot, recover with paper towel and place back out of direct sunlight. You should be able to see little tails by the end of the first day. But remember - some beans take a little longer to sprout than others, so be patient!

End of day 1

Morning of day 3

Step 5: Eat!

Even though sprouting beans increases their nutrients and digestibility, they are still basically raw and eating large amounts of raw beans regularly without cooking them is not recommended. Most raw sprouts contain something called hemagglutinins, which inhibit the absorption of proteins and fats. These are destroyed by cooking.

The least digestible beans are soybeans and kidney beans, and they should definitely not be eaten raw. Chickpeas (a.k.a. garbanzo beans) are the most digestible of any bean, and the only one that I would recommend using raw with any regularity. This is not to say that if you are using your sprouted beans in something baked you must also boil them first! One or the other is fine. : )

A Few Helpful Hints:

1 - Every time you rinse and drain the beans, sort through them again, removing any that may have gone bad while sprouting.

2 - I've noticed that great northern beans seem to go bad the easiest when sprouting, so rinse and drain them more frequently and watch them carefully.

3 - It's best to use the beans as soon to day 3 of sprouting as possible so they don't go bad. If you still haven't been able to use them by day 5, just boil the rest of them and freeze until you can find a use.

4 - When sprouted, beans about triple in volume. So remember: when soaking 3 cups of beans, you'll end up with about 9 cups of sprouted ones!

Easy bean recipes to enjoy:

Andy's Beans

Slow Cooker White Chili

Fudgy Black Bean Brownies

Sour Cream Blondies

Banana Mocha Blondies

Honey Banana Cake

Peppermint Black Bean Fudge

Honey Apple Pie {Gluten, Egg, Dairy & Sugar Free}

2011-11-23T16:16:00.001-08:00

Filling

6 macintosh apples

3-4 T. honey

1 t. cinnamon

1/4 t. allspice

1/8 t. cloves

Slice apples thinly. Place in a large bowl and drizzle with honey. Stir well to coat evenly. Combine spices and sprinkle over honey coated apples, stirring while sprinkling to coat. Let set about 5 minutes to encourage the juices to come out.

Double-Crust Pastry

1 c. tapioca flour
1 c. rice flour
1 T. flax meal
2 t. xanthan gum
1/2 t. salt
3/4 c. lard or non-hydrogenated vegetable shortening
1 T. honey
1/2 c. cold water

In a large bowl, whisk together dry ingredients. Using a pastry cutter, cut in lard until pea-sized crumbs appear. Drizzle honey over mixture and stir in using a fork. Slowly add water, stirring as little as possible, until a ball forms. (Not all the water may be necessary.) Smoosh pastry into a ball, wrap with plastic wrap and refrigerate until firm (about 20-30 minutes). Divide dough in half. Place on half back in the fridge, and place the other half between two sheets of plastic wrap. Roll out and fit into pie plate. Add filling. Remove other half of pastry from the fridge and roll out between two pieces of plastic wrap. Fit over filling and flute or crimp edges. With a sharp knife, make a few slashes in the top for steam to escape. Bake for 15 minutes, then reduce heat to 350, cover with foil and bake another 35 minutes, or until filling is bubbly.

The recipe is linked to The Holiday Sweet Swap @ Pressed Down, Shaken Together.

The Magical Fruit {Beans Part 1 - Why Sprout Them?}

2011-11-23T10:06:00.001-08:00

(Recipe photo: Andy's Beans)

I don't know how many times I've heard people say they don't eat beans because they cause gas. You know, "Beans, beans, the magical fruit, the more you eat, the more you. . . ." (ahem) I confess, I used to say the same thing. Well, let me share with you a little "bean of truth" I discovered about a year ago:

Beans are not the real culprit.

Gas primarily comes from undigested carbohydrates, the main culprits being animal proteins, fats and lactose from dairy products, such as milk, skim milk, and yogurt (not so much cheese). The second runner up in gas-production is legumes, due to their virtual indigestibility when eaten the way most Americans prepare them.

Before you think I've just contradicted myself, let me explain:

The soluble fiber in beans is a major binder. Unlike the digestive fluid that the liver makes (a.k.a., bile), soluble fiber can't be reabsorbed into the liver because it can't break through the intestinal barrier. The fact that 90-95% of a person's bile is reabsorbed and returns to the liver means that the majority of us have a mound of undigestible trash in our livers. (And remember, the liver is what cleans your blood. . . . definitely not a place you want filled with junk!) But beans, with their soluble fiber, latch on to the nastiness and take it out with them. This is where the gas comes from - the beans are cleaning you out!

Now, while you can see that eating beans is necessary for a clean liver and intestines, they do have their "bad" side. Pretty much any grain, seed or legume you can think of contains enzyme inhibitors and phytic acid. Enzyme inhibitors are what keep the beans dry and dormant until they are soaked and start to sprout. Phytic acid (also known as inositol hexaphosphate [IP6], or phytate) binds to minerals, metals and anything else found in your liver and intestines and takes them out of the body with it. While phytic acid can be a powerful antioxidant and helps rid our organs of heavy metals and other toxins, eating too many grains, seeds or beans that have not been sprouted or soaked (and are thus mostly undigestible) can lead to serious mineral deficiencies and even bone loss.

Soaking grains, seeds and beans neutralizes the enzyme inhibitors and starts the production of many beneficial digestive enzymes, such as Lactobacilli and other helpful organisms. These enzymes and organisms break down and neutralize the phytic acid, making your beans (and grains and seeds) digestible.

Now, if you think soaking beans is helpful, sprouting them is even more so! Sprouts are an all-natural, living food, rich in enzymes and low in calories. Sprouting beans causes their vitamin A content to double, some of their B group vitamins to multiply 5 to 10 times higher, and their vitamin C content to increase similarly. when soaked. Soaking beans will make available significant amounts of calcium, iron and zinc and also make easily digestible their protein content.

In short, sprouting beans not only makes them into a basically pre-digested food, but also one of the most enzyme-rich and nutritious foods we have!

So, what have we learned today?

Q - How do I get rid of gas?

A - Eat your beans!

Q - How do I properly digest my beans?

A - Soak and sprout them!

Class dismissed.

PS: Our next lesson will be more practical, so stay tuned for The Magical Fruit {Beans Part 2 - How to Sprout Them} coming soon to a computer monitor near you. . . .

My research has come from many different sites and articles, some of which I can't remember (sorry!).

Here are a few that I can:
The McDougall Newsletter
Grow Youthful
The Karen R. Hurd Nutritional Practice
Nourishing Days

Almost the Best Truffles Ever {Gluten & Egg Free}

2011-11-21T13:24:00.001-08:00

This little bit of amazingness is actually the leftovers from my first attempt and making peanut butter cups. It was wayyyy too hard not to eat them all - they were just wonderful. And super easy too.

2 c. semi-sweet chocolate chips
2 T. butter
1 t. vanilla

Melt chocolate chips and butter until chips are just melted, stirring frequently to keep the chocolate from burning. (You can use a saucepan over lowish heat or the microwave.) Stir in vanilla until chocolate is no longer shiny. Let mixture set for a few minutes until it starts to firm up. Take a spoon and scoop out about 2 teaspoons of mixture. Roll/pat into a ball and place in muffin liners. Place liners on a plate or in a muffin tin and refrigerate for about 1/2 hour, or until firm to the touch. Devour. : )

Makes about 24 truffles.

Note: if you want to make these dairy free, I would guess coconut oil would work in place of the butter. I don't have any to try it with... just guessing. : )

Another note: add 1/2 teaspoon of peppermint extract with the vanilla for peppermint truffles - yum! : )

Country Style Ham & Potato Skillet

2011-11-18T14:38:00.001-08:00

Nice green tinted sour cream, eh?

Yeah. . . . my camera has been doing death-defying acts

with the help of my four-year old. : p

6 small potatoes, diced
1 small onion, minced
1 clove garlic, crushed and minced
2 c. ham, cooked and diced
pepper and salt, to taste
1 t. dried oregano
3 T. oil (canola or grapeseed work well)

Heat the oil in a skillet over medium heat. Add potatoes and fry for about 10 minutes. Add onions, garlic, salt and pepper. Fry for about 15-20 minutes longer, or until potatoes are tender. Add ham and oregano and fry a few more minutes. Serve with a dollop of sour cream.

Makes 3-4 servings.

This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Crunchy Peanut Butter Fudge

2011-11-18T08:58:00.001-08:00

Ah, I love fudge - especially when it only takes 5 minutes to make. . . .

1 1/2 c. semi-sweet chocolate chips
1 1/2 c. crunchy peanut butter
1 t. vanilla

Line a 9x9 inch pan with foil. Set aside. Melt chocolate chips and peanut butter until chips. Stir in vanilla. Pour into prepared pan. Place in freezer or fridge until set.

This recipe is linked to Sweet Treats for a Saturday @ Sweet As Sugar Cookies, Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free, Allergy-Friendly Lunch Box Love @ Allergy-Free Vintage Cookery and The Holiday Sweet Swap @ Pressed Down, Shaken Together.

Vanilla "Wafer" Pancakes {Gluten, Egg & Sugar Free}

2011-11-18T08:40:00.001-08:00

2 T. flax meal
6 T. hot water
1 c. milk
1/2 c. water
1 t. vanilla
1 1/4 c. rice flour
3/4 c. arrowroot
1/2 c. potato starch
1/2 t. baking soda
1 1/2 t. baking powder
1/4 t. xanthan gum

In large bowl, combine flax meal and hot water. Let stand a few minutes until gelled. Add milk, water and vanilla. In separate bowl, whisk together remaining ingredients. Carefully stir dry ingredients into wet ones, making sure there are no big lumps. Preheat a non-stick skillet over just below medium heat. Let batter rest while skillet is heating up. Pour 1/4 cupfuls of batter onto hot skillet. Cook until bubbly, then flip and cook about a minute longer. To make wafer sized pancakes, one 1/4 cup will make 3 pancakes.

Honey Roasted Peanuts

2011-11-15T11:26:00.001-08:00

This blurry picture brought to you by the iPod, courtesy of a recently broken Canon. : (

For weeks I've been craving peanuts, thanks to Baby Number 4. But when I finally got my hands on some, I didn't want them. Sigh. Now what to do with five pounds of peanuts? Make them honey roasted, of course. . . .

6 c. peanuts
1/3 c. honey
1/4 c. butter
2 t. sea salt (optional, my peanuts came salted, so I didn't feel the need for it)

Preheat oven to 350. Place peanuts in bowl. In small saucepan, melt honey and butter until liquid. Slowly pour liquid over peanuts while stirring them. Stir until evenly coated. Spread peanuts on cookie sheet and place in oven. Bake for 5-10 minutes stirring every two minutes (especially around the edges) to make sure they don't burn.* After the honey caramelizes a little, remove the pan from the oven and set out to cool for about 10 minutes. Break up into pieces and store in covered container.

*My first attempt burned miserably. A mound of cinnamon sugar didn't even help. : (

This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker and Allergy-Free Lunch Box Love @ Allergy-Free Vintage Cookery.

Cinnamon Banana Pancakes {Gluten, Egg, Dairy & Sugar Free}

2011-11-13T08:50:00.001-08:00

1 c. rice flour
1/4 c. tapioca flour
1/4 c. arrowroot
2 t. sugar
1 t. baking soda
1 banana, mashed
3/4 c. water
1 t. vanilla

Preheat non-stick skillet over medium heat. I large bowl, whisk together dry ingredients. In separate bowl, mash banana well and add water and vanilla. Pour into dry ingredients and mix well. Pour quarter cupfuls onto skillet and cook until lightly browned, flip and repeat on other side.

Makes 2 servings.

Honey Whole Wheat Rolls {Egg Free}

2011-11-11T14:41:00.001-08:00

I know these are full of gluten - but I couldn't resist posting them because they look soooo good and my kids love them.

1 1/2 c. milk
1/4 c. + 2 T. butter
1/4 c. honey
1/2 c. water

3 c. unbleached white flour

1 T. yeast
1 t. salt
2 1/2 c. whole wheat flour

In small saucepan, heat milk, 1/4 cup of the butter, and honey until butter is melted. Remove from heat and pour in water. Let stand until warm to the touch, but not hot. Meanwhile, in large mixing bowl, combine white flour, yeast and salt. When milk mixture is cooled, pour slowly over flour/yeast, stirring while pouring (I used my Kitchen Aid for this part). Stir for about a minute to combine the liquid and flour/yeast, then add wheat flour and stir until dough is sticky. Knead a little to smooth it all out, then cover and let the dough rise until double (about 1/2 hour). Punch the dough down and let it rest for a few minutes. Preheat the oven to 375 and grease a 13x9 inch pan. Melt remaining butter. Pull off golf ball sized amounts of dough and dip tops in the melted butter. Place in pan, butter-side up, with sides of dough balls barely touching. Bake for 15 minutes, or until golden on top.

This recipe is linked to These Chicks Cooked link party.

Cinnamon Chocolate Chip Cookies {Gluten & Egg Free}

2011-11-11T08:37:00.001-08:00

I was super excited about this dough, it was almost the same as the gluten full stuff! It was hard not to eat it all raw. . . .

1 1/4 c. rice flour
3/4 c. tapioca flour
1/2 c. potato starch
1/2 t. xanthan gum
1/2 t. baking soda
1 t. cinnamon
1/4 c. applesauce
1/2 c. butter, melted
1 t. vanilla
1/2 c. organic cane sugar
1 c. chocolate chips

Preheat oven to 350. In a microwave-safe bowl, melt butter. Add applesauce, vanilla and sugar. Mix well until creamy. In separate bowl, whisk together dry ingredients. Pour wet ingredients into dry ones. Fold in chocolate chips. Scoop spoonfuls of dough onto cookie sheet and bake for about 12 minutes. Let cookies cool on cookie sheet a few minutes before removing.

This recipe is linked to Allergy-Free Lunchbox Love @ Allergy-Free Vintage Cookery.

Carob Mickey Mouse Pancakes {Gluten & Egg Free}

2011-11-10T09:56:00.001-08:00

1 c. rice flour
1/2 c. tapioca flour
1/2 c. potato starch
3 T. carob powder
1/2 t. cinnamon
2 T. organic cane sugar
1/4 t. xanthan gum
2 t. baking powder
1/2 t. baking soda
2 T. flax meal
1 1/2 c. milk
4 t. apple cider vinegar
1 T. vanilla

In small bowl, combine milk and apple cider vinegar. Let set about 5 minutes. Meanwhile, in large bowl, whisk together dry ingredients. Add vanilla to milk mixture and pour over dry ingredients. Mix well and let stand while preheating non-stick skillet over medium heat. Mix batter again and spoon onto hot skillet, using a tablespoon. Pour one spoonful of batter in the middle of pan and use another spoonful, divided, to make ears. Cook for about a minute on each side.

Serves: one mom & three little kids. : )

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.

My Brownies Are Famous! {well... not really}

2011-11-09T11:43:00.000-08:00

It's not every day one of my recipes is shared in an online magazine. . . or ever, for that matter. So when my friend Michele, who is a contributing editor at SheKnows.com, asked if I would like her to share one of my recipes I was soooo excited. I said yes. : ) Michele is also a food columnist for ChefMom.com, a blogger for Miso Vegan, and author of her own cookbook, Make-Ahead Meals Made Healthy.

Anyway, to make a short story short, I sent Michele three of my recipes and she picked her favorite - my Fudgy Black Bean Brownies.

I am so happy to be getting the word out about healthy gluten-free, egg-free recipes (especially if they involve chocolate), not to mention that this recipe uses beans instead of any flour, making them extra-special healthy. : )

So, here's a link to Michele's article, Diet-Friendly Thanksgiving Desserts, on SheKnows.com. Go check it out!

Green Tea & Chia Smoothie

2011-11-09T08:50:00.000-08:00

1 green tea bag
1/2 c. boiling water
1 T. honey
2 large banana
1 1/2 c. milk
2 T. chia seeds
1 t. vanilla
1 tray of ice cubes

Stir honey into the boiling water and add the green tea bag. Cover and steep for about 5 minutes. When steeped, place tea in fridge to cool. Meanwhile, pour chia seeds into the bottom of blender and pour milk on top. Add banana, vanilla, tea and ice cubes. Blend on high until smooth.

Makes 3-4 servings

This recipe is linked to Five Flu Fighting Foods: Green Tea @ The Humbled Homemaker, The Purposed Heart, Day2Day Joys, Intentional By Grace and Quick & Easy, Cheap & Healthy.

Homemade Peppermint Hot Cocoa

2011-11-06T12:19:00.000-08:00

1/3 c. sugar
1/2 c. cocoa powder
1/2 c. water
4 c. milk
1 t. vanilla
1/2 t. peppermint extract

Combine sugar and cocoa in a medium saucepan. Whisk in water and bring to a boil over medium heat, stirring constantly. When mixture starts to boil add milk. Heat through, but don't boil! Remove from heat and stir in vanilla and peppermint. Serve with marshmallows or whipped cream on top.

Makes 4 servings.

This recipe is linked to Mangia Mondays @ Delightfully Dowling, Tempt My Tummy Tuesdays @ Blessed With Grace, Gluten-Free Wednesdays @ The Gluten-Free Homemaker and The Holiday Sweet Swap @ Pressed Down, Shaken Together.

Honey Banana Cake {Gluten, Egg & Dairy Free}

2011-11-04T13:11:00.000-07:00

3 c. soaked and rinsed chick peas {not cooked - I usually sprout them first}
3 unspotted bananas
1/2-3/4 c. honey
6 T. applesauce
2 T. vanilla
2 t. baking soda
3/4 t. salt

Preheat oven to 350 and grease a 9x9 inch glass baking dish. Place all ingredients in a high powered blender or food processor and blend on high until smooth. Pour into prepared pan and bake 40-45 minutes, or until a toothpick comes out clean.

Option: after removing from the oven, sprinkle with 1/2 cup semi-sweet chocolate chips. Cover with a pan for about 2 minutes, then spread melted chocolate chips evenly over cake.

Homemade No-Bake Pumpkin Pie {Gluten & Egg Free}

2011-11-03T16:01:00.000-07:00

Oh, how I love pumpkin pie. Unfortunately it doesn't love me. . . at least the eggs in it don't. And I'm not too keen on tofu as an egg sub, either. Finally, after hours and hours of researching and contemplating, I decided to go follow Kelly from the Spunky Coconut's example and use gelatin in place of the eggs (check out her pie recipe here). It worked great! My filling almost didn't make it into my pie crust. : )

1 single-crust pie crust, pre-baked and cooled
3 T. unflavored gelatin
1/4 c. boiling water
2 c. pumpkin puree
1 c. evaporated milk
1/4 c. sugar
1/4 c. honey
1 T. vanilla
2 t. cinnamon

1/4 t. nutmeg

1/8 t. ginger
1/8 t. cloves

Quickly whisk together gelatin and boiling water, making sure it doesn't get lumpy. Let it stand until gelled. Place all ingredients in a blender and puree until smooth. Pour into crust refrigerate for 3-5 hours.

Note: I poured the leftover filling into a glass dish and refrigerated it for later consumption as custard - yum. . . .

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free, Sweets for Saturday @ Sweet As Sugar Cookies and The Ultimate Recipe Swap: Thanksgiving Desserts @ Life As Mom.

Single-Crust Pie Crust {Gluten & Egg Free}

2011-11-03T15:15:00.000-07:00

Yummy, flakey, gluten and egg free, surprisingly easy. . . what more could you ask for in a pie crust?

3/4 c. millet flour
1/2 c. tapioca flour
1 t. xanthan gum
1 T. chia meal
2 T. sugar
1/2 c. cold butter cut into cubes (make sure it's cold - as in, right out of the fridge)
1/4 c. cold water

Combine dry ingredients. Cut in butter until pea-sized crumbs appear. Slowly add water until dough begins to hold together. Press dough into a disk, wrap in plastic wrap and refrigerate for about 1 hour. Preheat the oven to 350. Remove dough from fridge and place between two large pieces of plastic wrap. Roll out dough to about 11 inches using quick, light motions. Lightly butter the sides and edges of the pie pan. Peel of the top layer of plastic wrap and place dough gently into pie plate. Gently press dough into the plate. Trim or flute edges. Cover the crust with wax paper or foil and fill the inside with dried beans. Bake for about 20 minutes, remove the beans and paper/foil, poke a few holes in the bottom of the crust, and bake fore 10 more minutes, or until edges brown. Cool completely before filling.

How to Bake a Pumpkin

2011-11-03T15:12:00.000-07:00

Preheat oven to 450. Remove the pumpkin stem and cut in half. Scrape out all the seeds and strings. (Save the seeds for drying!) Place the pumpkin halves skin side down in a 9x13 in baking dish and fill dish with water about 1/2 inch deep. Place in oven and bake for about 45 minutes, or until easily pierced with a fork. Peel off the skin, place in a blender and puree until smooth. Voila! Use as desired or freeze.

Scraping out the insides with my chubby little helper.

Hot out of the oven. The water in the pan helps keep the pumpkin from getting

dry and crusty on the edges.

You can tell it's cooked just right when the skin peels off.

Smooth and yummy after being pureed in my VitaMix - all ready for pies and custards!

This recipe is linked to Frugal Fridays @ Life As Mom.

Choco-Walnut Shortbread Cookies {Gluten & Egg Free}

2011-11-03T14:59:00.000-07:00

I came up with this recipe when I accidentally made too much crust for one of my pies. What a wonderful accident. . . .

3/4 c. millet flour
1/2 c. tapioca flour
1 t. xanthan gum
1 T. chia meal
2 T. sugar
1/2 c. cold butter cut into cubes (make sure it's cold - as in, right out of the fridge)
1/4 c. cold water
1 1/2 - 2 c. semi-sweet chocolate chips (depending on how thick you like the chocolate - I like mine thick)
24 whole walnuts (chopped walnuts can be used instead)

Whisk together flours, gum, meal and sugar. Cut in butter until pea-sized crumbs appear. Slowly water until dough begins to hold together. Press dough into a disk, wrap in plastic wrap and refrigerate for about 1 hour. Preheat the oven to 350. Remove dough from fridge and place between two large pieces of plastic wrap. Roll out dough to approximately and 8x12 inch rectangle using quick, light motions. Peel of the top layer of plastic wrap and place dough in a 9x13 inch glass baking dish. Remove top layer of plastic wrap and bake for 10-12 minutes, or until edges brown. Sprinkle chocolate chips evenly over hot dough and cover with a cookie sheet. Let set for about 2 minutes, then spread the chocolate out with a spoon or rubber spatula. Place walnuts in row in melted chocolate and cut into squares with a serrated knife. Refrigerate until chocolate is chilled.

This recipe is linked to Allergy-Free Lunchbox Love @ Allergy-Free Vintage Cookery and The Holiday Sweet Swap @ Pressed Down, Shaken Together.

Baked Spaghetti Squash with a Creamy White Sauce

2011-11-01T18:39:00.000-07:00

1 spaghetti squash
1/4 c. butter
2 cloves garlic, crushed and minced
1/2 c. sour cream
1 T. parsley
1 t. oregano
1 t. basil
1/4 c. parmesan cheese

salt, to taste

Jab the squash randomly with a sharp knife. Microwave on high for about 7 minutes, depending on how big your squash is, until you can cut it. Preheat oven to 350. Carefully slice squash in half lengthwise and place flesh-side down on a cookie sheet. Bake for about 40 minutes, or until the skin is fork-tender. Remove from oven, turn over and rake out squash with a fork and place in a bowl.

In small saucepan, melt butter over medium-low heat. Add garlic and sauté until butter begins to bubble. Stir in sour cream until smooth. Remove from heat and add herbs, cheese and salt. Stir until cheese is melted. Pour over squash and toss with two forks until evenly coated.

This recipe is linked to These Chicks Cooked Link Party, Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free and Winter Squash: Ultimate Recipe Swap @ Life As Mom.

Beef & Cabbage Soup

2011-10-31T17:42:00.000-07:00

32 oz. beef stock or broth
1 celery stalk, chopped
2 carrots, thinly sliced
1/4 head of cabbage, chopped
1/2 t. paprika
salt and pepper, to taste
1 t. butter or olive oil
1/4 onion, diced
2 cloves garlic, crushed and minced
1 lb. ground beef
1 T. parsley

Bring stock to boil and add celery, carrots, cabbage and paprika. Boil for a minute or two and reduce heat to simmer. Simmer, uncovered, until carrots are tender. Meanwhile, sauté onion and garlic in butter until onions starts to become translucent. Add beef and sauté until cooked through. When carrots are tender, add meat, onions, garlic and parsley to soup and stir until combined.

This recipe is linked to The Ultimate Recipe Swap: Soups @ Life As Mom and Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Honey Gingerbread {Gluten, Dairy, Egg & Sugar Free}

2011-10-28T13:26:00.000-07:00

3 T. hot water

1 T. flax meal
1/2 c. applesauce
1/2 c. honey
1/2 c. molasses
1 c. millet flour
1/2 c. tapioca flour
1/4 c. cornstarch
1 t. xanthan gum
2 t. ground ginger
2 t. cinnamon
1 1/2 t. baking soda
1/2 c. boiling water

Preheat oven to 350 and grease an 9x9 pan. In small bowl, combine hot water and flax meal. Let stand until gelled. In separate bowl, combine applesauce, honey and molasses. Add flax mixture. In separate bowl, whisk together dry ingredients. Add dry ingredients to wet ones and beat until combined. Pour boiling water and beat until smooth. Pour into prepared pan and bake 35 minutes, or until toothpick comes out clean. Serve warm with a dollop of whipped cream.

(Please pardon the uncooperative whipped cream. . .)

This recipe is linked to Mouthwatering Mondays @ A Southern Fairy Tale,

The Holiday Sweet Swap @ Pressed Down, Shaken Together,

and. . . Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.

Cabbage & Cheddar Okonomiyaki {Gluten, Egg, Dairy & Sugar Free}

2011-10-25T12:32:00.000-07:00

Ever since I saw this recipe at Five & Spice the other day, I knew I had to give it a try. (Gluten and egg free, of course.) If I'd known they would be such a hit I would have made a double batch. . . .

2 c. very thinly sliced cabbage

1/4 t. paprika

1/2 t. salt
3 T. rice flour
2 T. tapioca flour
1/4 t. xanthan gum
1/4 c. chia meal
3/4 c. water
1/2 t. grapeseed oil (plus some for frying)
1/2 c. shredded cheddar cheese

Heat large skillet to medium-high. Add a tablespoon of oil or butter to skillet and stir in cabbage. Sprinkle with salt and paprika and sauté for a couple of minutes until cabbage starts to soften. Meanwhile, in large bowl, whisk together dry ingredients. Stir in water and olive oil until smooth. Remove cabbage from pan and stir into batter, along with shredded cheese. Drop heaping tablespoonfuls of batter into pan and flatten out with a spoon. Fry for a couple of minutes, until browned, then flip and cook until the other side is brown. Serve hot with sour cream.

This recipe is linked to Tempt My Tummy Tuesday @ Blessed With Grace and These Chicks Cooked @ This Chick Cooks.

Easy Flax & Berry Granola {Gluten, Egg & Dairy Free}

2011-10-25T08:28:00.000-07:00

6 c. gluten-free rice cereal
1 c. rice flour
1 c. shredded coconut
1/2 c. flax seeds
2 T. cinnamon
1 c. frozen berries
1/2 c. honey
1/2 c. oil
1/2 c. water
1 t. salt
2 t. vanilla

Preheat oven to 250 and grease a large cookie sheet. Combine dry ingredients and fruit in a large bowl. In a small bowl, whisk together wet ingredients, then pour over dry ones. Stir until well combined and spread onto cookie sheet. Bake for 1/2 hour, remove from oven and stir, then bake another 1/2 hour. Store in covered container.

This recipe is linked to Frugal Fridays @ Life As Mom, Tempt My Tummy Tuesdays @ Blessed With Grace, Gluten-Free Wednesdays @ The Gluten-Free Homemaker and Five Flu-Fighting Foods: Breakfast @ The Humbled Homemaker, The Purposed Heart, Day2Day Joys, Intentional By Grace and Quick & Easy, Cheap & Healthy.

Thin Crust Crookneck Pizza {Gluten & Egg Free}

2011-10-24T19:02:00.000-07:00

Crust

3/4 c. garbanzo bean flour

1/2 c. tapioca flour

1/4 c. rice flour

1 T. flax meal

1 t. guar gum

1/2 t. salt

3 T. olive oil

3 t. apple cider vinegar

1/2 c. cold water

Preheat oven to 425 and grease a cookie sheet. In large bowl, whisk together the dry ingredients. Stir in the olive oil and apple cider vinegar with a fork until pea-sized crumbles appear. Slowly pour in the water while mixing, forming a soft dough. Press the dough together into a ball, place on well, greased cookie sheet, and cover with plastic wrap. Carefully roll dough out until about 1/8 inch thick. Bake for about 7 minutes, then remove and top.

Topping

1/4 c. sour cream

1 small crookneck squash, seeds removed and thinly sliced

1 c. mozzarella cheese

1/4 c. parmesan cheese

Brush crust with sour cream, leaving a space around the edge. Place sliced squash over the sour cream and sprinkle with cheeses. Bake for about 5 minutes, until cheese is melted and begins to brown.

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free and Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Homemade Cheese . . . of some sort

2011-10-24T12:57:00.000-07:00

Recently I was blessed to accumulate a large quantity of goat's milk. Knowing my family wouldn't drink it all before it went bad, and not having a freezer large enough to store it, I decided to make cheese. Haha. Unfortunately, I am pretty lazy - er, laid back - and I didn't feel like going out to buy rennet (I don't much like the thought of using it either), so I decided to just sort-of make up my own recipe that didn't use the nasty stuff. I was aiming for something like cream cheese, but it turned out more like ricotta or farmer's cheese. Not bad, if I do say so myself.

So, for anyone out there who's adventurous enough to try this, here's my recipe. . . .

1 qt. whole milk

salt to taste

candy thermometer (handy, but not completely necessary)

cheesecloth or something of the sort

strainer or colander

Put the milk in a pot and let sit overnight or for about 12 hours. (Don't worry, you won't die from it.) Once it has separated, put it on the stove and heat to about 100 degrees. Keep it at this temperature until it thickens - about 1 1/2 hours or so. It should be ready when you can pick up a soft curd from the top of the pot. Line a strainer or colander with a cheesecloth or handkerchief (I actually used an old thin tank-top). Place this over a large bowl and pour the milk/curd mixture into the cheesecloth. Gather up the ends of the cloth and squeeze out the whey. Wrap the ends of the cloth tightly and place the whole contraption in the fridge overnight. In the morning, open the cloth and scrape out the cheese. Sprinkle with salt and mix in with your hands. Eat on a cracker with a cucumber slice, with fresh fruit, in a smoothie, whatever you feel like! Store leftovers covered in fridge.

Note: Use whey to replace the water in bread or pancakes, or for fermenting veggies like these carrots or cauliflower. (When refrigerated, whey can last for a month or so, so don't worry about using it all up quickly!)

Here's what the process looks like in pictures:

Heating up the milk.

All ready to go!

Draining off the whey.

Unwrapping the cheese.

All salted and ready to eat!

Leftover whey.

Easy PB&J Chocolate Bars

2011-10-22T08:40:00.000-07:00

2 c. semi-sweet chocolate chips

1/2 c. crunchy peanut butter

1/2 c. strawberry jam

Cover a baking sheet or dish with foil. Melt the chocolate chips, half at a time. Using a rubber spatula, or a spoon, spread melted chocolate in two 1/8-inch thick rectangles on prepared baking sheet. Carefully spread peanut butter over one rectangle, and jam over the other. Melt the remaining chocolate chips and pour evenly over fillings. Smooth out with spatula to cover. Freeze for about 1/2 hour, then break into chunks. Store in the fridge.

This recipe is linked to Sweet Treats Thursday @ Something Swanky, Allergy-Free Lunchbox Love @ Allergy-Free Vintage Cookery and Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Baking Powder Biscuits {Gluten & Egg Free}

2011-10-20T22:23:00.000-07:00

1 c. garbanzo bean flour
1/2 c. tapioca flour
1/2 c. cornstarch
1/2 t. salt
1 t. guar gum
1 T. flax meal
1 T. baking powder
1/2 c. butter
3/4 c. milk

Preheating oven to 425. Whisk together dry ingredients and cut in butter until pea-sized crumbs appear. Stir in milk to form a ball. Break off small handfuls and place on cookie sheet. Bake for 10-12 minutes, or until golden.

Tuna Zucchini Melt

2011-10-20T11:59:00.000-07:00

I usually get annoyed when I see a yummy-looking recipe and after perusing it I see there's a recipe within the recipe (such as a cake recipe that calls for a boxed cake mix), but I'm posting this anyway, because it's yummy. : o )

4 corn tortillas
1 can tuna in water
1/2 c. Chunky Parmesan Zucchini Dip
2 thick slices cheddar cheese

Turn the oven on to broil. Place two of the tortillas on a cookie sheet. Dive the tuna between the two tortillas and spread the dip on over it. Top with a piece of cheese and another tortilla. Broil for 3 minutes, or until cheese has melted. Enjoy!

Note: this recipe only serves one - well, maybe one and a half, since my 4-year old had to finish it off for me. It's pretty filling!

Easy Cheese 'n Chia Crackers

2011-10-18T13:21:00.000-07:00

1/2 c. rice flour
1/2 c. tapioca flour
1/2 c. cornstarch
2 T. chia meal (ground chia seeds)
1/2 t. salt
1/4 guar gum
1 c. shredded cheddar cheese
1/2 c. cold butter, cubed
1/3 c. water

In large bowl, whisk together dry ingredients. Cut in butter (with a pastry cutter or two knives) until it is in pea-sized crumbs. Stir in cheese and enough water to make the dough begin to ball up. With hands, combine dough into one ball, cover with plastic wrap and refrigerate for about 15 minutes. Preheat oven to 350. Remove dough from fridge and roll out, half at a time, between two pieces of plastic wrap. Transfer dough to a cookie sheet and cut into little squares with a pizza cutter. Bake for about 10 minutes, or until golden.

This recipe is linked to Allergy-Friendly Lunchbox Love @ Allergy-Free Vintage Cookery.

Chunky Paremsan Zucchini Dip

2011-10-16T18:29:00.000-07:00

1 T. grapeseed oil
1 small zucchini, quartered and sliced
1/4 onion, minced
salt & pepper, to taste
1/2 c. shredded Parmesan cheese
1/2-2/3 c. sour cream

Heat grapeseed oil in non-stick skillet over medium heat. Combine zucchini and onions, sprinkling with salt and pepper. Saute over medium heat until onions are transparent. Remove from heat and pour into a bowl. Add Parmesan cheese and stir until melted. Stir in sour cream. Serve warm with tortilla chips.

This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker and The Ultimate Recipe Swap @ Life As Mom.

Caramel Apple Pie {Gluten & Egg Free}

2011-10-14T14:17:00.000-07:00

1 double-crust pie crust
1 c. caramel sauce (tastes great with my coconut-caramel sauce, but any ol' caramel sauce will do)
6 granny smith apples, thinly sliced
3 T. organic cane sugar
2 T. cornstarch
1 t. cinnamon
1/4 t. allspice

Preheat oven to 425. Place apples in large bowl. Combine 2 tablespoons of the sugar, cornstarch, cinnamon and allspice and sprinkle over the apples. Toss or stir to coat well. Roll out half the crust and place in a glass pie pan, pressing gently to fit. Pour apples into pie pan, mounding a little in the middle. Drizzle caramel sauce over evenly over apples. Roll out remaining half of pie crust and place on top of apples. Cut around edge of pie plate with a sharp knife and crimp with a fork. Cut an 'X' or other design in top crust so that steam can escape. Sprinkle with remaining tablespoon of sugar. Bake at 425 for 15 minutes then reduce heat to 350 and bake for 35 minutes, or until crust is browned and insides are bubbly. Let cool a few minutes before cutting.

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free and The Ultimate Recipe Swap @ Life As Mom.

Coconut-Caramel Sauce

2011-10-14T14:16:00.000-07:00

1 c. + 1/4 + 1 T. water
1/2 c. shredded unsweetened coconut
1 T. tapioca flour
1 c. organic cane sugar
1/2 c. butter
2 t. vanilla
2 shakes salt

In blender, puree coconut and 1 cup of the water on high until foamy, about 2 minutes. In small bowl, whisk tapioca flour and 1 tablespoon water until dissolved. Set these aside. Make sure the butter, vanilla and salt are on hand, ready to go when needed. Place sugar in a medium-sized, heavy sauce pan. Pour 1/4 of water evenly over the top and turn the stove on to medium heat. Hold the pan by the handle and swirl over the burner until sugar has dissolved. Do not allow to burn. When sugar is dissolved, cover and bring to boil over medium-high heat. Boil for 2 minutes. Uncover and continue to boil until the edges of the pan turn a deep amber color and the sauce thickens and begins to smoke, swirling occasionally (about 4 minutes). Remove from heat and gently whisk in butter and coconut milk. Return to heat and bring to a boil again. Once boiling, pour in tapioca mixture and stir until thickened. Remove from heat and stir in vanilla and salt. If sauce becomes lumpy, set over low heat and stir until smooth. Store in the refrigerator.

Note: canned coconut milk may be used instead of the shredded coconut and 1 cup of the water.

Pie Crust! {Gluten & Egg Free}

2011-10-14T13:33:00.000-07:00

This recipe makes enough dough for one double-crust pie

(such as the yet-to-be-baked caramel apple one pictured above).

1 c. rice flour
2/3 c. cornstarch
2 1/2 T. tapioca flour
2 T. sugar
2 t. guar gum
1/2 c. cold butter cut into cubes (make sure it's cold - as in, right out of the fridge - but not frozen!)
1 T. chia meal
1/4 c. + 3 T. cold water
1 t. vanilla

In large bowl, whisk together all dry ingredients except chia meal. Using a pastry cutter or two knives, cut in butter until pea sized. In small bowl, combine chia meal and 1/4 cup of the water, stirring until gelled. Using a fork, add the chia mixture and vanilla to the dry ingredients, stirring as little as possible while sprinkling with remaining water until a ball forms. (All the water may not be necessary.) Wrap dough in plastic wrap and refrigerate until needed (at least 15 minutes). Roll out half the dough at a time between two pieces of plastic wrap.

Three Cheese Potato Bake

2011-10-13T08:38:00.000-07:00

6 large potatoes, diced
1/4 onion, minced
salt & pepper, to taste
1-2 t. Italian seasoning
1 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
1 c. shredded cheddar cheese
2 c. milk
1/4 c. cornstarch

Preheat oven to 350 and grease a 9x15 inch baking dish. Place diced potatoes, minced onion, salt, pepper, Italian seasoning, mozzarella and Parmesan cheese in prepared dish and mix lightly with hands. In separate bowl, whisk milk into cornstarch. Pour over potatoes and top with cheddar cheese. Bake for about an hour, or until potatoes are tender.

This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker and The Ultimate Recipe Swap @ Life As Mom.

Sour Cream Blondies

2011-10-09T14:53:00.000-07:00

3 T. chia seeds
1/2 c. + 1 T. water
1/2 c. sour cream
1/2 c. sugar
2 c. soaked and rinsed white beans (I usually sprout mine)
2 T. vanilla
salt
1/2 c. chocolate chips
2 t. baking powder

Preheat oven to 350 and grease a 9x9 inch baking dish. In small bowl, combine chia seeds and water, stirring occasionally until gelled. Pour into high-powered blender or food processor along with remaining ingredients - except chocolate chips and baking powder. Process on high until smooth. Place chocolate chips and baking soda on top and pulse lightly until just combined. Pour into prepared dish and bake for 45 minutes, or until toothpick comes out clean.

Flax & Chia Flatbread {Gluten, Egg, Dairy & Sugar Free}

2011-10-07T15:09:00.000-07:00

5 T. chia meal
1 c. water
2 T. honey
1/4 c. hot water
1/4 c. + 2 T. applesauce
2 c. flax meal
1 T. baking powder

Preheat oven to 350 and grease a cookie sheet. In large bowl, combine the chia meal and water. In separate bowl, combine the honey and hot water; stir until honey is dissolved. When dissolved, add to chia mixture along with applesauce. Mix in flax meal. Sprinkle baking powder on top and stir until well combined. Let set for a few minutes, then spread onto prepared pan with a rubber spatula. Bake for 25-30 minutes, until springy and browned on the edges. Cool on pan, then cut into squares with a pizza cutter. Store in covered container.

This bread tastes wonderfully used for a sandwich, topped with mozzarella cheese and broiled for 2 minutes, or my personal favorite way: toasted and buttered. :o)

This recipe is sort-of a modification of the Gluten Free Focaccia Flax Bread recipe over at Whole New Mom. Check hers out if you don't have any egg allergies. :o)

I've also linked this recipe to Allergy-Friendly Lunchbox Love @ Allergy-Free Vintage Cookery. . .

And A Gluten-Free Holiday Week 1: Healthier Through the Holidays @ Simply Sugar & Gluten Free.

Grumpy Apple Muffins

2011-10-05T08:03:00.000-07:00

Over the past year, my four year-old has pushed along the evolution of the word 'grumpy' to mean anything with a certain texture. After a bath, her fingers are grumpy... after eating corn chips, her fingers are grumpy... gravel roads are grumpy... and the list goes on. When she saw me putting the topping on these muffins she asked me, "Mom, are these muffins grumpy?" Thus the title. :o) I hope you all enjoy these "grumpy muffins" as much as she did...

Muffins
1 T. apple cider vinegar
1 c. milk
1 T. flax meal
3 T. hot water
1/2 c. applesauce
1 t. vanilla
3 T. sugar
1 1/2 c. rice flour
1/4 c. tapioca flour
1/2 c. cornstarch
2 t. guar gum
1 1/2 t. baking soda
1 t. baking powder
1 small apple, diced

Topping
1-2 T. melted butter
2 T. rice flour
1 T. cinnamon
3 T. sugar

Preheat oven to 350 and grease a muffin tin. Combine apple cider vinegar into the milk and let stand for about 5 minutes. In separate bowl, combine flax meal and hot water and set aside until gelled. Add in applesauce, vanilla and sugar. When well combined, stir in 'buttermilk.' In separate bowl, combine remaining dry muffin ingredients and apple. Stir into wet ingredients until well combined. In small bowl, melt butter in microwave. Stir in rice flour, cinnamon and sugar until crumbly. Sprinkle over muffins and bake for 20-25 minutes, or until firm to the touch.

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free and Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

The Liebster Blog Award

2011-10-04T21:07:00.000-07:00

Wow! I am amazed to write that Lisa from Allergy-Free Vintage Cookery has tagged my little recipe blog with the Liebster Blog Award! This award is given to up-and-coming bloggers with fewer than 200 followers. I feel honored to receive this award. Thanks so much for all your encouragement Lisa!

If you haven't visited Lisa's blog yet, please hop over and check it out. I've been enjoying it - especially her weekend link-up party: Allergy Friendly Lunch-Box Love. :o)

The rules for the Liebster Award are:

1. Thank the giver and link back to the blogger who gave it to you.
2. Reveal your top 5 picks and let them know by leaving a comment on their blog.
3. Copy and paste the award on your blog.
4. Have faith that your followers will spread the love to other bloggers.
5. And most of all - have fun!

So, without further ado, here are the five wonderful blogs that I pass this award along to. They have encouraged me on my gluten-free journey, and I hope they do the same for you!

As Good As Gluten
Some seriously good recipes found here…. I can honestly say I've NEVER made one of her recipes and had it turn out poorly.

Without Adornment
One of the first blogs I found when my gluten free search began. Some seriously good recipes as well as great photography. :o)

Artistta
Not a gluten-free food blog, but this blog has been a huge encouragement to me in the area of whole nourishing foods and going back to the basics. Thanks for all the encouraging posts Therese!

Gluten Freely Frugal
A blog I only recently discovered. All about how to live gluten free on a budget. Coupons, freebies and recipes - can it get any better?

The Mommy Bowl
Lots of yummy recipes here, along with some fun post writing. :o)

Homemade Vanilla

2011-09-27T18:19:00.000-07:00

3-4 vanilla pods
12 oz. vodka

Slice the vanilla pods down the center, revealing the beans. Place in an old salad dressing bottle (or something like that) and pour in vodka. Screw the lid on tight and shake vigorously for about 30 seconds, until the vodka is speckled with vanilla bean flecks. Store in a dark cupboard for about 6 weeks, shaking vigorously every two or three days.

When bottle is half empty from use, refill with vodka and continue as before. (Only refill once, or you will have weak vanilla.)

Note: some vodka is made with wheat, so be sure to check the label if you are gluten-free.

This recipe is linked to Frugal Fridays @ Life As Mom.

Peaches 'N Cream Shake

2011-09-27T17:59:00.000-07:00

2 T. chia seeds
6 oz. apple juice
1/3 c. plain yogurt
1 t. vanilla
2 peaches, quartered
about 16 ice cubes

Place chia seeds and apple juice in blender. Let stand for a few minutes until gooy. Add remaining ingredients, ice cubes last, and blend on high for about 2 minutes. Enjoy!

This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.

Easy Creamy Applesauce

2011-09-26T12:04:00.000-07:00

apples
large stockpot
slotted spoon
blender
strainer
jars

Wash apples and cut them into quarters. Don't bother peeling them or taking out the seeds or stems. Place them in the stockpot and just barely cover them with water. Bring to a boil and cover with lid slightly ajar. Stew on medium-low heat until apples are mushy and beginning to fall apart (1 to 1 1/2 hours, depending on how big your apples are). Using the slotted spoon, scoop out the apples and place them in the blender. Blend until pureed (about 2 minutes) then pour through the strainer to remove the stems, etc. Pour into jars and can if desired. Refrigerate.

To can:
Loosely screw lids onto jars. Place jars in stock pot and cover with water about an inch over the tops of the jars. Bring to a boil. Boil for about 25 minutes (if you're higher in elevation, like I am). Remove from pot to cool on a towel. You will know they canned properly when you can't push down the center of the lid. When cooled, screw on the lid tightly and store. Refrigerate after opening.

From start to finish, making this applesauce takes about 2 hours.

(This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten-Free.)

Chocolate Chip Sour Cream Cookies

2011-09-26T11:38:00.000-07:00

1 T. flax meal
3 T. hot water
3/4 c. sour cream
1/2 c. organic cane sugar
1 T. vanilla
1 c. rice flour
1/2 c. garbanzo bean flour
1/2 c. tapioca flour
1/4 c. corn starch
1 heaping t. guar gum
1 t. baking soda
1 1/2 t. baking powder
1 c. chocolate

Preheat oven to 375 and grease a cookie sheet. Combine flax meal and hot water; set aside until gelled. Cream sour cream and sugar. Add in vanilla and flax mixture. Whisk together dry ingredients and add into sour cream mixture. Stir in chocolate chips. Roll into golf ball-sized balls, flatten to about 1/2 inch thickness and place on cookie sheet. Bake for 8 minutes.

This recipe is linked to Tempt My Tummy Tuesdays @ Blessed With Grace.

Apple Raspberry Leaf Ice Tea

2011-09-23T14:26:00.000-07:00

1 apple, quartered
1 T. honey
1/4 c. loose leaf raspberry leaf tea

Bring 2-3 quarts of water to boil. Add in apple pieces and honey and simmer for about an hour, or until apple is falling apart. Remove apples and stir in raspberry leaves. Turn of heat, cover and steep for 10-15 minutes. Cool, pour into pitcher and refrigerate.

Apple Harvest Popcorn

2011-09-21T12:12:00.000-07:00

3-4 qt. popped corn
2 T. butter
2 t. honey
2 T. applesauce
1/2 t. cinnamon
1/8 t. allspice
salt, to taste

Melt butter and honey. Stir in remaining ingredients, except for salt, until well combined. Pour slowly over popcorn, stirring while pouring to coat evenly. (Try to get it as thin a coat as possible so that the popcorn doesn't get soggy.) Salt to taste and enjoy!

This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

Homemade Apple Cider

2011-09-21T12:04:00.000-07:00

When I made applesauce I accidentally added too much water - which turned out to not be such a bad thing...

1 qt. strained leftover juice-water from making applesauce
1/4 c. honey
1 t. cinnamon
1/4 t. allspice
1/4 t. ground cloves
a pinch nutmeg

Strain the juice-water into a saucepan and add remaining ingredients. Bring to a boil and simmer for about 20 minutes. Serve hot and refrigerate leftovers.

This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker and Frugal Fridays @ Life As Mom.

Peanut Butter Popcorn

2011-09-21T11:50:00.000-07:00

Yet again, another pretty self-explanatory recipe...

3 qt. popped corn
1/4 peanut butter
salt, if desired (I didn't salt mine, peanut butter is salty enough)

Melt peanut butter and pour over popcorn, tossing or stirring with a spoon to evenly coat. Enjoy!

Honey-Butter & Sea Salt Popcorn

2011-09-16T17:04:00.000-07:00

Yeah, that title pretty much explains the recipe.... but I'll write it out anyway just for fun. :o)

1/3 c. unpopped popcorn
2 T. oil
3 T. butter
1 heaping T. honey
1-2 t. kosher sea salt (depending on taste)

Pop corn in an air popper or on the stove-top. In small saucepan (or in microwave), melt butter. Stir in honey until well mixed. Pour evenly over popcorn and stir to coat. Salt to taste and enjoy with a good glass of milk. :o)

Easy Cheese Bread

2011-09-10T19:26:00.000-07:00

3/4 c. garbanzo bean flour
1 1/2 t. Italian seasoning, divided
1/4 t. guar gum
1 t. flax meal
1/2 t. salt
1/2 t. baking powder
3/4 c. warm water
1 T. oil
1/4 c. sour cream
1 T. milk
1/2 - 3/4 c. mozzarella cheese
1/4 c. Parmesan cheese

Combine flour, 1 teaspoon of seasoning, guar gum, flax, salt and baking powder. Add water and oil and mix until smooth. Let stand for about 1/2 hour. Heat a non-stick skilled over medium-low heat. Meanwhile combine sour cream, milk and remaining 1/2 teaspoon of seasoning. When skillet is hot pour in batter and smooth around until bottom of skillet is covered evenly. When bubbly and browning on the edges, flip. Pour in desired amount of sour cream mixture and cover with cheeses. Cover skillet and cook until cheese is melted and bread is browned on the bottom - about 10 minutes. Serve and enjoy!

(This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free and The Ultimate Recipe Swap: Appetizers and Cheese @ Life As Mom.)

Banana Mocha Blondies {Gluten, Egg & Dairy Free}

2011-09-09T14:56:00.000-07:00

2 c. soaked and rinsed dry great northern beans (I usually sprout mine)
2 T. chia seeds
1/2 c. + 1 T. water
2 small spotted bananas
1/4 c. + 2 T. powdered mocha mix (I used Costco's Frappe Freeze mix)
1/2 t. cinnamon
1 t. salt
1 T. vanilla
2 t. baking powder
1 1/2 c. semi-sweet chocolate chunks or chips

Preheat oven to 350 and grease two 9x9 inch baking dishes for thinner blondies, or a 9x13 inch one for thicker. In small bowl combine chia and water; stir every few seconds until gelled. Place in high powdered blender or food processor and process until smooth. Add remaining ingredients except the baking powder and chocolates. Process until smooth. Add baking powder and stir or lightly pulse to incorporate. Stir in 3/4 c. of chocolates and pour into prepared dish/es. Sprinkle with remaining chocolates. Bake for 45 minutes, or until toothpick comes out clean.

(This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free and Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery.)

My 3 year-old's chubby finger showing off the chewy goodness inside.

Carob Zucchini Milkshake {Gluten & Sugar Free}

2011-09-08T13:02:00.000-07:00

2 c. chilled shredded zucchini
3 heaping T. carob powder
1 heaping T. cinnamon
1/4 c. unsweetened shredded coconut
1 1/2 c. milk

Combine all ingredients in blender. Enjoy!

This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker.

I cannot tell you how much my 11 month old loved this! Or how huge of a fit he threw when it was gone. . .

Orange Ice Cubes

2011-09-07T13:31:00.000-07:00

Recently our family bought a box of oranges from Costco. As wonderful as they were, we couldn't eat them all before they started getting soft and fuzzy. Not wanting to waste them, I decided to give freezing them a try....

First I cut off the molded spots, then I peeled the oranges. After slicing them in half, I pulled apart the small halves and stuck them in a zip-lock bag. I tried to get the pieces as flat as possible so that once they were frozen they would be easier to remove from the bag.

Viola! Perfect for smoothies, or as ice cubes in tea or wine.

Amazing Cinnamon Applesauce

2011-09-07T10:26:00.000-07:00

6 small golden delicious apples (or 3 large ones)
1 T. cinnamon
1/8 t. cloves
1/8 t. nutmeg
1/8 t. allspice
a pinch of ginger

Slice apples into quarters and remove stems. Place in high-powered blender (I used my Vita-Mix) along with spices. Blend on high for about 2 minutes. Enjoy!

Note: this is a great way to use up apples that are bruised or old. It's really amazing..... :o)

(This recipe is linked to Gluten-Free Wednesdays @ The Gluten-Free Homemaker.)

Quick 'n Easy Fresh Orange Juice!

2011-09-07T10:19:00.000-07:00

Ingredients:
3 oranges

Peel oranges and place in blender. I used my Vita-Mix because it's wonderful, but I'm pretty sure any ol' blender would be able to make orange juice. Blend on high for about 1 1/2 minutes, or until there are no clumps left. Drink as is or diluted if desired.

Makes about 3 servings.

Buttermilk Carob Zucchini Cake {Gluten & Egg Free}

2011-09-06T10:51:00.000-07:00

Well, Sunday was my 29th birthday. :op In order to keep myself from wallowing in the dispair of almost being 30 (which I'm sure won't be as bad as I think it will be...), I baked myself a yummy cake. Mmm... carob and zucchini - what a wonderful way to start a new year!

3 T. hot water
1 T. flax meal
1/2 c. applesauce
1/2 c. organic cane sugar
3 c. grated zucchini
2 t. vanilla
3/4 c. milk
3 t. apple cider vinegar
1 c. rice flour
1/2 c. tapioca flour
1/4 c. millet flour
1/4 c. cornstarch
1/4 c. carob powder
1 T. baking powder
2 t. baking soda
1 t. guar gum
1 t. cinnamon
1/8 t. nutmeg
1/4 t. cloves

Preheat oven to 350 and grease a 13x9 inch baking dish. In large bowl combine hot water and flax meal. Let set until gelled (about 3 minutes). Add applesauce, vanilla, sugar, zucchini and vanilla. In small bowl, combine milk and apple cider vinegar and set aside. Combine dry ingredients and stir into zucchini mixture. Add milk and stir until combined. Pour into prepared dish and bake for 40 minutes, or until toothpick comes out clean. Cool completely before frosting.

Frosting:
2 T. sugar
2 T. carob powder
1/4 c. butter
1/4 c. milk

Combine all ingredients in small saucepan and bring to a boil. Stir constantly for about a minute, then remove from heat. Let stand, beating frequently, until thickened. Spread over cooled cake.

(This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free and and Birthday Cake Round-Up @ Life As Mom.)

Syrniki {Russian Fried Cheese Cakes}

2011-09-04T13:07:00.001-07:00

2 c. dry curd cottage cheese
2 eggs
1/4 c. sugar
1 cup flour (enough to insure that the cakes will not crumble in the frying pan)
1 t. salt
a handful of raisins or craisins (optional)

Combine cheese and egg in bowl. Mix well; add flour and salt. Mix well. Roll the dough into ping-pong sized balls and roll in flour. Heat about 3 tablespoons of oil in a frying pan or skillet. Before frying, flatten the balls to about 2/3 inch think. Fry in hot oil until golden on underside. Flip and fry until on other side until golden. Serve with a dollop of sour cream or jam on top.

This recipe is linked to Ultimate Recipe Swap: Cheese @ Life As Mom.

Iced Raspberry Leaf Chia Tea

2011-08-17T14:03:00.000-07:00

Ever since I posted this "recipe" for chia water, I've been addicted to the stuff. I've been trying chia seeds in different drinks, and iced raspberry leaf chia tea is definitely my fav. Not only do I get the great benefits of the chia, but also a wonderful dose of girl power from the raspberry leaf with an extra side of iron, vitamin C and chlorophyll from the nettle. But, you know, you could really just use any tea you liked, I suppose....

For the tea I filled my biggest pot with water, turned it off when it boiled, and added a heaping 1/4 cupful of dried raspberry leaf and 2 spoonfuls of dried nettle leaf. Steep until water is cooled, then pour through a strainer into a pitcher. Refrigerate until completely chilled.

To drink as chia tea, fill a mason jar with tea and stir in 2-3 spoonfuls of chia seeds. Cover tightly and shake every 30 seconds or so for about 3 minutes. Enjoy!

(This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.)

Carob Peanut Butter Smoothie {Dairy Free}

2011-08-17T09:04:00.000-07:00

2 bananas
1/2 c. peanut butter
1/4 c. carob powder
1 T. chia seeds
2 heaping handfuls of ice

Place all ingredients in high powered blender and blend on high for about 2 minutes. Enjoy!

(This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.)

Coconut Carob Overnight Breakfast Cookies {Gluten, Egg & Sugar Free}

2011-08-16T07:43:00.000-07:00

1/2 c. milk
2 t. apple cider vinegar
1 c. apple sauce
1 1/2 c. rice flour
1/2 c. tapioca flour
1 c. coconut
1 spotted banana, mashed
1 T. flax seeds
1 T. carob powder
1 t. guar gum
1 t. baking soda

Combine milk and apple cider vinegar. Let stand for a few minutes, then add apple sauce and rice flour. Cover and let set overnight.

In the morning, preheat oven to 350. Mash banana and add to rice mixture, along with remaining ingredients. Lightly grease a cookie sheet and drop heaping tablespoonfuls of dough onto it. Bake for 10-12 minutes, or until lightly browned. Cool for a few minutes on the pan before removing.

Serve with a glass of milk or cup of hot tea.

Makes about 3 1/2 dozen.

(This recipe is linked to Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free.)