Wednesday, August 28, 2013
Here is yet another delicious banana bread recipe (the recipe that inspired mine is found here). The first one banana bread recipe I posted a few years back is made with coconut flour. This one is equally as good and healthy, and gluten free of course. My kids go bananas for it (no pun intended!) and would eat all four mini loaves in one sitting if I let them (which I don't, to their utter dismay).
This recipe will make two standard 8x4 inch loaves or 4 mini loaves, which is how I make it. You can sub shredded zucchini for the bananas if you wish (I've made it both ways).
Banana Bread v2.0
3 ripe bananas (or 1 1/2 cups shredded zucchini)
1/3 cup melted coconut oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
20-30 drops liquid stevia
1 cup sprouted brown rice flour
1 cup almond flour
1/2 cup sucanat or coconut palm sugar
1/4 cup shredded coconut
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup dark chocolate chips (optional)
Preheat oven to 350 degrees. Grease two 8x4 inch loaf pans or 4 mini loaf pans with coconut oil.
In a large bowl, mash bananas with a fork until almost smooth. Add eggs and whisk. Add remaining wet ingredients and stir to combine.
In a separate bowl, mix all dry ingredients. Once mixed, add to wet ingredients and stir to combine. Add chocolate chips is using and stir once more to incorporate.
Pour batter into prepared loaf pans and bake for 45 minutes or until a toothpick inserted comes out clean. Let rest in the pans for about 15 minutes before removing and slicing.
Thursday, July 18, 2013
We are loving our kombucha around here. My kids ask for their "juice" day and night. I love that they're getting a good dose of probiotics when they drink this, and I usually serve it up at mealtimes. I've been brewing now for about a year and am truly amazed at how easy it is to make and how cost effective! (If you've ever bought kombucha at the health food store, you know it is not cheap!) I've given several scobies out to friends and family and by now there is a hand written instruction sheet floating around somewhere... so it's high time this recipe made it to my blog.
If you are brewing for the first time, ask around for someone to share a scoby with you. If you can't find one locally, you can order one online here. Once you start brewing, you'll notice that your scoby will grow a pancake (an extra layer) with each 2-3 batches. You can simply peel this extra pancake off and then do your own sharing, also known as spreading the kombucha love.
1 kombucha scoby + 1/2 cup reserved kombucha tea from previous batch (ask around and see if a friend or someone in your area will share with you if this is your first time brewing kombucha)
1 gallon water
1 cup organic sugar
6 organic tea bags (I use 3 green tea bags and 3 black tea bags)
1/2 cup frozen raspberries
Bring 4-6 cups of water to boil. Once boiling, add the tea bags, turn off the heat, and cover the pot. Set timer for 10-15 minutes. Once the timer goes off, remove tea bags, squeeze any remaining tea out of the bags, and discard tea bags.
Pour sugar into brewed tea and stir to completely dissolve.
Leave sweetened tea out at room temperature until the temperature drops to 80 degrees or lower. (This will take several hours if you leave the sweetened tea in the pot. I brew my tea up at night, then let it cool while I sleep and finish the process in the morning.)
Once the sweetened tea has cooled, pour into a gallon size, wide mouth glass jar. Add the kombucha scoby and 1/2 cup reserved kombucha tea. Fill the rest of the jar with water.
Cover jar with cheescloth or light towel and secure with a rubber band to keep it tight around the top. Let set undisturbed at room temperature for 7-10 days.
On day 7, check kombucha to see if it's ready to bottle. Stick a straw below the scoby and suck a little bit of kombucha out. If it's too sweet, let it hang out at room temperature for 1-3 more days (checking each day). If too vinegary, bottle right away and lessen the time the kombucha ferments on your next batch. If just right, the kombucha should be slightly fizzy- not too sweet- not too vinegary.
Now your kombucha is ready to drink as is or bottle. I like to bottle and get a second fermentation; this is where the kombucha will get nice and carbonated (and even a tad sweeter) from the raspberries.
If you decide not to second fermentation, simply remove the scoby and 1/2 cup of liquid and set aside for your next batch. Then pour into bottles or jars of choice and place in the refrigerator.
If you are going to do the second fermentation, remove the scoby and 1/2 cup of liquid and set aside for your next batch. Then pour the remaining kombucha into bottles or jars of choice, leaving about 1/2 inch at the top of each bottle or jar. For 16 ounce jars, add about 4 raspberries. Use this ratio of ounce liquid to raspberries for whatever size your bottling jars happen to be. Screw bottles or jars tightly with caps and let kombucha ferment for an additional 2-3 days (or up to a whole week).
Wednesday, June 26, 2013
I have a hard time getting my children to eat oatmeal from a bowl, but they will eat their oats in waffle form any time. We've been making these waffles for a while now as they have become my family's favorite waffle recipe. They are ridiculously easy, which is why I love them. You just soak the oats overnight (which helps to reduce the phytic acid thereby making them much easier to digest), then add the rest of the ingredients in the morning, puree, and cook in the waffle maker. It's also all made in the blender so clean up is a cinch.
These come out of the waffle maker fairly firm, but once exposed to air, they will become slightly soft and a little soggy-like. My family doesn't mind this at all, but if you like a crispier waffle, you can put them in the oven for a few minutes on 350 degrees or pop in the toaster to firm them up. In fact, I usually make a double batch and toast the leftovers in the toaster for a super quick, easy, and nutritious breakfast the following day. (Or freeze leftovers and they'll last up to a month.)
Soaked Oats Waffles
1 3/4 cups gluten free rolled oats
1 1/2 cups water
1/4 cup kefir (water or milk)
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
Soak oats in water and kefir in a high powered blender overnight.
In the morning, add egg through salt. Puree.
Pour into a preheated Belgium waffle maker and cook according to manufacturer's instructions.
Enjoy immediately with butter and pure maple syrup.
Makes about 5-6 waffles.
Thursday, June 6, 2013
Well hello there, friends. It's been quite a while since I've posted something here. This past winter and spring (which was really just winter that lasted through the end of April... ugh!), I found myself completely immersed in the task of settling into life at home with my three young boys. Homeschooling, cleaning, preparing nutritious meals, reading, and staying sane (thank you God, Kay Arthur, and yogaglo.com) have been consuming most of my time.
BUT now the sticky notes of recipes are piling up in my kitchen! It's time to do something about them... get some of those recipes on this blog... finally.
A while back, I ran out of eggs, and wasn't picking up another dozen from my farmer for a few days... and we desperately wanted pancakes. So I created this egg free recipe and I'm so happy with it that it's become my go-to pancake recipe ever since. My boys love them. In fact, last night we ate them along with some organic chicken sausages for dinner (what kid doesn't love breakfast for dinner?). I like to smear mine with freshly ground peanut butter and my boys love drizzling them (or dousing them) with pure maple syrup.
The ingredient list seems long, but really they are easy to prepare. I find the buckwheat flour to be essential as it helps to hold the pancakes together nicely, which is especially important when you're cooking gluten free.
Egg Free, Gluten Free Pancakes
2 tablespoons ground flaxseed
6 tablespoons water
1 cup sprouted brown rice flour
1/4 cup coconut flour
1/4 cup arrowroot powder
2 tablespoons buckwheat flour
2 tablespoons coconut palm sugar or sucanat
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
2 tablespoons coconut oil
2 tablespoons honey
1 teaspoon vanilla
1 cup + water
Preheat a pancake griddle over med-low heat.
Mix flaxseed and water in a small bowl. Set aside.
Mix all dry ingredients in a large bowl. Add flaxseed mixture, coconut oil (melted), honey, and vanilla. Stir.
Begin adding water slowly, up to 1 cup, and stir. The batter will thicken upon standing, so you may want to add an additional 1/2 cup water if the batter sits a while before you pour onto the griddle.
Pour about 1/4 cup batter into round circles onto the griddle. Wait until bubbles form on the top of the pancakes (about 3-5 minutes) and flip. Cook another 2-3 minutes, until golden brown.
Serve with 100% pure Grade B maple syrup.
Makes about a dozen pancakes.
Thursday, January 10, 2013
We love kettle corn at my house. My kids go bananas for this stuff whenever I make it. It's so easy and I love that it has some added protein from the nut/seed butter, making this a great, balanced snack.
A great time saving tip for this recipe is to use day old popped popcorn. I will pop a big stockpot full of popcorn in coconut oil and my family enjoys it plain the first night, then I'll use the leftover popcorn to make this yummy cinnamon kettle corn the next day.
I should warn you though; this recipe has the potential to become an addiction, so it probably won't last very long! (At least it doesn't in my house!)
Cinnamon Kettle Corn
10-12 cups popped popcorn
1/4 cup coconut oil
1/4 cup nut or seed butter (peanut, almond, and sunflower seed butter all work well)
3 tablespoons honey
1 tablespoon cinnamon
15 drops liquid stevia
Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
Place popped popcorn in a large bowl.
In a small saucepan, heat oil, nut butter, and honey over low heat and stir until combined. Remove from heat and add cinnamon, stevia, and salt. Stir again.
Pour mixture over popcorn and stir with a large spoon until evenly distributed on popped corn.
Spread popcorn evenly on two prepared cookie sheets.
Bake for 10 minutes. Remove from oven and cool for 10 minutes.
Store covered or in a plastic bag for up to two days.
Tuesday, January 8, 2013
Ahh... the flavors of winter. Tart, warming, citrus... I created this smoothie recipe to embody all of these wonderful flavor sensations. I've been making smoothies like crazy these days. I love them so much because they make a great gluten-and-grain-free snack, satisfy the sweet tooth, and nourish the body with whole foods all at the same time. If you're wondering what to do with those lingering cranberries from the holidays, this recipe is for you.
Cranberry and Orange Smoothie
2 cups fresh cranberries
1 orange, peeled and quartered
1/2 cup pumpkin or squash puree, or applesauce
1/2 cup plain kefir
2 tablespoons chia seeds
2 tablespoons liquified coconut oil
2 tablespoons hot water
1/2 teaspoon powdered stevia
20 drops liquid stevia
Place all ingredients in the order listed in a Vitamix or other high powered blender. Process on high for about 30 seconds until completely pureed. Enjoy!