With a new baby and homeschooling in session, many mornings require a quicker breakfast option than pancakes and eggs! :) We've been eating toast from homemade bread, sprouted grain (Ezekiel brand) cereals, or homemade granola for breakfast a lot more often lately! I found a link that was helpful and thought I might share it. I love having granola in the house...it makes for a quick breakfast or a great, filling snack. Some days, it's the only thing I can get eaten before supper!
Granola Recipes
I would alter the recipes some so as not to use brown sugar or wheat germ, and I probably wouldn't buy the sweetened foods but it's a good place to start!
My friend Sarah Farnsworth gave me my favorite granola recipe so far...oats, cinnamon (plenty), raisins, raw pumpkin seeds, and a little maple syrup...yum! Thanks, Sarah!
Friday, October 8, 2010
Thursday, July 8, 2010
Talerine
1 lb. ground beef
1 small onion, diced
6-oz. can tomato paste
14.5-oz. can diced tomatoes (can have seasonings in them)
1 T sea salt
6 oz. brown rice or sprouted grain pasta
10-oz. package frozen corn
1 cup shredded organic cheddar cheese
Preheat oven to 350. In a large pan, brown beef and onion together. Stir in tomato paste, tomatoes, and salt. Add pasta and pour in water to cover. Bring to a boil, reduce heat to low, and let simmer until pasta is slightly softened, about 5 minutes. Drain excess water (not completely), stir in the corn, and transfer to a 9 x 13 baking dish. Top with cheese.
Bake at 350 for about 30 minutes.
1 small onion, diced
6-oz. can tomato paste
14.5-oz. can diced tomatoes (can have seasonings in them)
1 T sea salt
6 oz. brown rice or sprouted grain pasta
10-oz. package frozen corn
1 cup shredded organic cheddar cheese
Preheat oven to 350. In a large pan, brown beef and onion together. Stir in tomato paste, tomatoes, and salt. Add pasta and pour in water to cover. Bring to a boil, reduce heat to low, and let simmer until pasta is slightly softened, about 5 minutes. Drain excess water (not completely), stir in the corn, and transfer to a 9 x 13 baking dish. Top with cheese.
Bake at 350 for about 30 minutes.
Fluffy White Frosting
from the kitchen of my sister Elizabeth
3 egg whites
2/3 cup raw honey
pinch, sea salt
1 tsp vanilla extract
Put first three ingredients into double boiler (or pan placed on top of pan with boiling water in it). Mix with beaters for 7 minutes while water underneath is boiling. Fold in vanilla.
3 egg whites
2/3 cup raw honey
pinch, sea salt
1 tsp vanilla extract
Put first three ingredients into double boiler (or pan placed on top of pan with boiling water in it). Mix with beaters for 7 minutes while water underneath is boiling. Fold in vanilla.
Oatmeal Bars
Old-Fashioned Oatmeal Bars
adapted from The Whole Foods Allergy Cookbook
1 cup coconut oil (refined if you don't like the coconut flavor)
1/4 cup molasses
3/4 - 1 cup maple syrup (or mix with honey)
1 tsp vanilla extract
2 cups wheat or spelt flour
1/2 cup arrowroot powder (or can sub more wheat/spelt)
1/2 tsp sea salt
2 tsp cinnamon
1 tsp baking soda
1 tsp aluminum-free baking powder
2 cups oats
1 cup raisins or chocolate chips
Preheat oven to 350. Beat coconut oil with molasses and maple syrup in a large mixing bowl. Add vanilla. Combine flours, salt, cinnamon, baking soda, and baking powder. Add to mixing bowl. Add oats, stir, and then add raisins or chips and stir.
Spread onto greased jelly roll pan. Bake for about 14 minutes. Do not overbake.
We have been known to eat these for breakfast too. :)
adapted from The Whole Foods Allergy Cookbook
1 cup coconut oil (refined if you don't like the coconut flavor)
1/4 cup molasses
3/4 - 1 cup maple syrup (or mix with honey)
1 tsp vanilla extract
2 cups wheat or spelt flour
1/2 cup arrowroot powder (or can sub more wheat/spelt)
1/2 tsp sea salt
2 tsp cinnamon
1 tsp baking soda
1 tsp aluminum-free baking powder
2 cups oats
1 cup raisins or chocolate chips
Preheat oven to 350. Beat coconut oil with molasses and maple syrup in a large mixing bowl. Add vanilla. Combine flours, salt, cinnamon, baking soda, and baking powder. Add to mixing bowl. Add oats, stir, and then add raisins or chips and stir.
Spread onto greased jelly roll pan. Bake for about 14 minutes. Do not overbake.
We have been known to eat these for breakfast too. :)
Chocolate Cake
This isn't the recipe for chocolate cake, but it's the best I've found so far. I would LOVE to find links to ones you have found (or created!) in the comments! I'll admit that it's difficult to replicate the soft texture of cakes and breads that our white-flour-loving tongues are accustomed to!
Classic Chocolate Layer Cake
The Whole Foods Allergy Cookbook
1/2 cup first cold-pressed extra virgin olive oil
1 cup raw honey
1 tsp vanilla extract
2 eggs
1/2 cup unsweetened applesauce
2 cups freshly-ground spelt or wheat flour
2 tsp aluminum-free baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp sea salt
3/4 cup warm organic whole milk or almond milk
Preheat oven to 350. Grease two 8-inch round cake pans. Cover the bottom with a piece of wax or parchment paper to fit and then grease again (optional). Combine oil, honey, and vanilla in a large bowl using an electric mixer. Add eggs and applesauce. Combine flour, baking powder, cocoa, and salt. Gradually add dry ingredients to the bowl, alternately with milk. Beat until completely combined and a little fluffy. Pour into pans and bake about 20 - 25 minutes, until sides are pulling away from pan and top springs back to shape when touched. Do not overcook! Let cool on wire rack 10 - 15 minutes before removing from pans. Let cool completely before frosting.
Chocolate Syrup (not to top the cake but used in frosting recipe)
from tastethedream.com
3/4 cup organic whole milk or unsweetened almond milk
1/2 cup nut butter (such as peanut butter)
1/2 - 1 cup cocoa powder
1 cup maple syrup
Mix in blender.
This can be used to top ice cream or any other place you would use chocolate syrup.
Chocolate Frosting
from tastethedream.com
1 recipe Chocolate Syrup (above)
1/4 cup arrowroot powder (or more)
1 cup organic whole milk or unsweetened almond milk
Whisk arrowroot into 1 cup milk in double boiler (or pan sitting on top of pan with boiling water). Pour in chocolate syrup. Heat over medium heat for 10 - 15 minutes, stirring occasionally. Frosting will gradually thicken. Allow to cool before using.
Classic Chocolate Layer Cake
The Whole Foods Allergy Cookbook
1/2 cup first cold-pressed extra virgin olive oil
1 cup raw honey
1 tsp vanilla extract
2 eggs
1/2 cup unsweetened applesauce
2 cups freshly-ground spelt or wheat flour
2 tsp aluminum-free baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp sea salt
3/4 cup warm organic whole milk or almond milk
Preheat oven to 350. Grease two 8-inch round cake pans. Cover the bottom with a piece of wax or parchment paper to fit and then grease again (optional). Combine oil, honey, and vanilla in a large bowl using an electric mixer. Add eggs and applesauce. Combine flour, baking powder, cocoa, and salt. Gradually add dry ingredients to the bowl, alternately with milk. Beat until completely combined and a little fluffy. Pour into pans and bake about 20 - 25 minutes, until sides are pulling away from pan and top springs back to shape when touched. Do not overcook! Let cool on wire rack 10 - 15 minutes before removing from pans. Let cool completely before frosting.
Chocolate Syrup (not to top the cake but used in frosting recipe)
from tastethedream.com
3/4 cup organic whole milk or unsweetened almond milk
1/2 cup nut butter (such as peanut butter)
1/2 - 1 cup cocoa powder
1 cup maple syrup
Mix in blender.
This can be used to top ice cream or any other place you would use chocolate syrup.
Chocolate Frosting
from tastethedream.com
1 recipe Chocolate Syrup (above)
1/4 cup arrowroot powder (or more)
1 cup organic whole milk or unsweetened almond milk
Whisk arrowroot into 1 cup milk in double boiler (or pan sitting on top of pan with boiling water). Pour in chocolate syrup. Heat over medium heat for 10 - 15 minutes, stirring occasionally. Frosting will gradually thicken. Allow to cool before using.
Friday, April 23, 2010
Applesauce
8 medium apples, sliced/cored but unpeeled
1 cup water
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup (or less) real maple syrup
Bring apples and water to a boil; simmer uncovered until tender, about 5 - 10 minutes. Do not overcook or they will get mushy! Stir in rest of ingredients. Bring to a boil and stir one minute. Slightly cool and then transfer to food processor. Process until desired consistency. Serve warm or store in fridge or freezer.
Notes: It works great to make a huge batch when apples are cheap, and then put them in freezer-safe ziploc bags to have all winter.
You can peel the apples but it takes longer and removes a lot of the nutritional value of the apple. The food processor does a pretty good job of blending in the peel, but it will taste smoother if they are peeled.
I have heard that you can replace part or all of the water with kombucha, but I've yet to try that.
1 cup water
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup (or less) real maple syrup
Bring apples and water to a boil; simmer uncovered until tender, about 5 - 10 minutes. Do not overcook or they will get mushy! Stir in rest of ingredients. Bring to a boil and stir one minute. Slightly cool and then transfer to food processor. Process until desired consistency. Serve warm or store in fridge or freezer.
Notes: It works great to make a huge batch when apples are cheap, and then put them in freezer-safe ziploc bags to have all winter.
You can peel the apples but it takes longer and removes a lot of the nutritional value of the apple. The food processor does a pretty good job of blending in the peel, but it will taste smoother if they are peeled.
I have heard that you can replace part or all of the water with kombucha, but I've yet to try that.
More Muffins
Spiced Apple Muffins
Preheat oven to 375. Line 10 muffin tins.
1/2 cup freshly-milled flour (wheat, spelt, or if gluten-free - almond or coconut)
3/4 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Combine dry ingredients and briskly whisk until all lumps are removed.
Melt together on stovetop (just to warm) then add to dry ingredients:
1/3 cup coconut oil
1/4 cup honey
Add:
3 eggs, lightly beaten
Whisk until everything is well-combined and then add:
3/4 cup shredded or finely diced unpeeled apples (1 - 2)
Divide into muffin tins and bake for about 20 - 25 minutes or until the tops are lightly browned and a toothpick comes out clean.
"Cornbread" Muffins
1 3/4 cup freshly-milled wheat or spelt
1/2 plus 1/3 cup freshly-milled millet
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup buttermilk, whole milk, or milk substitute (such as almond milk)
1 egg, lightly beaten
1/2 cup olive oil
1/2 cup honey
Preheat oven to 375. Grease or line 18 muffin tins.
In a large bowl, mix the flours, baking powder, baking soda, and salt. In a separate bowl, mix the milk, egg, oil, and honey. Stir wet into dry just until evenly moist. Transfer to muffin tins.
Bake for about 12 minutes or until toothpick comes out clean. These go well with soup or hearty dishes. They are actually called millet muffins, but I thought they tasted like cornbread. :)
Preheat oven to 375. Line 10 muffin tins.
1/2 cup freshly-milled flour (wheat, spelt, or if gluten-free - almond or coconut)
3/4 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Combine dry ingredients and briskly whisk until all lumps are removed.
Melt together on stovetop (just to warm) then add to dry ingredients:
1/3 cup coconut oil
1/4 cup honey
Add:
3 eggs, lightly beaten
Whisk until everything is well-combined and then add:
3/4 cup shredded or finely diced unpeeled apples (1 - 2)
Divide into muffin tins and bake for about 20 - 25 minutes or until the tops are lightly browned and a toothpick comes out clean.
"Cornbread" Muffins
1 3/4 cup freshly-milled wheat or spelt
1/2 plus 1/3 cup freshly-milled millet
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 cup buttermilk, whole milk, or milk substitute (such as almond milk)
1 egg, lightly beaten
1/2 cup olive oil
1/2 cup honey
Preheat oven to 375. Grease or line 18 muffin tins.
In a large bowl, mix the flours, baking powder, baking soda, and salt. In a separate bowl, mix the milk, egg, oil, and honey. Stir wet into dry just until evenly moist. Transfer to muffin tins.
Bake for about 12 minutes or until toothpick comes out clean. These go well with soup or hearty dishes. They are actually called millet muffins, but I thought they tasted like cornbread. :)
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