This bread is so good I just had to share!
Rosemary Chia Bread
3/4 cup creamy almond butter
2 tbsp olive oil
3 large eggs
1 tbsp raw honey
1/2 cup almond flour
4 tbsp chia seeds with 4 tbsp water, let soak for about 15 minutes
1/2 tsp salt
1/2 tsp aluminum free baking soda
1tbsp rosemary
Preheat the oven to 350 and grease a bread pan with olive oil, dust with almond flour.
Mix the chia seeds and water together before starting anything else.
In a large bowl, mix the almond butter and olive oil together with a handheld mixer until smooth. Then blend in the eggs and honey.
In a medium bowl, combine the almond flour, salt, and baking soda. Add in the rosemary.
Mix the chia seeds into the wet mix. Then add the wet into the dry and mix well.
Pour the batter into the loaf pan and bake for 40-50 minutes on the bottom rack of your oven. You can check if it's done by inserting a knife into the center of the loaf to see if it comes out clean. It is important to let is sit and cool for about an hour {if you can} in order for it to cut properly. Other wise if you rush it the bread will not come out of the pan well and will crumble more. Still taste good though. ;)
We had it last night with a homemade creamy potato leek soup, pot roast, and baby salad greens. So good! {Atty now has potato occasionally, we try to stick to the low starch ones.}
Here's a link on the benefits of Chia seeds.
Enjoy!
Thursday, March 7, 2013
Monday, February 4, 2013
And now he's SIX!
Happy 6th Birthday to my amazing, jolly, creative, and inspiring boy!
Three years ago we had just got home from the hospital after a very long stay, just it time to celebrate his birthday at home. It felt so good, but the relief didn't last long. At the time we didn't realize that darker days were still ahead.
But now with the celebration of your sixth birthday we know that we got to leave all of that behind. For that I am so thankful!
On your birthday this year we celebrated with some yummy magic diet food. On the menu {Atty made all the choices.} for a special birthday lunch:
Kosher hotdogs {I know, not healthy} with lettuce wraps
a fruit plate {unlimited, yay!}
a veggie plate {unlimited, yay!}
almond flour herb crackers
avocado dip
Then for some special treats:
coconut macaroons
freezer candies {made with coconut oil, honey, unsweetened cocoa, and shredded coconut}
banana cake {made with almond flour and honey} with peanut butter frosting
He wanted Apple cider to drink, and although I wouldn't normal let him have much of that because of the high sugar content, he did have a glass, and it was thoroughly enjoyed! :)
It's so nice to not have to count carbs anymore, and to be able to have unlimited amounts of the foods allowed on his diet.
Next weekend we are going to the NW Rapture Center for some more birthday fun, for a bird lover it's a dream come true!
Tuesday, January 22, 2013
Awesome grain free pancakes
Atty loves these pancakes! I think it might have been a paleo recipe, I'm not sure, I got it from a friend a while ago, so I have nothing to link it to.
Banana pancakes
3 ripe bananas
3 eggs
3 tbsp nut butter
That is the original extent of the ingredients, but I've added the following
1/8 tsp baking soda
1/8 sea salt
a sprinkling of almond or coconut flour {I know that's not very exact, ha ha! Feel free to leave it out}
cinnamon to taste
Makes about 12 little pancakes, I usually double the recipe.
Heat a griddle coated in coconut oil, medium heat. {I don't like non-stick coating but I've yet to find a griddle that doesn't have that, plus these pancakes stick really easily.} Drop by the spoonful onto the preheated griddle. Wait until browned, then flip. Drizzle a melted coconut and honey mixture over top and serve. Or a homemade berry sauce. So yummy!
Enjoy!!
Banana pancakes
3 ripe bananas
3 eggs
3 tbsp nut butter
That is the original extent of the ingredients, but I've added the following
1/8 tsp baking soda
1/8 sea salt
a sprinkling of almond or coconut flour {I know that's not very exact, ha ha! Feel free to leave it out}
cinnamon to taste
Makes about 12 little pancakes, I usually double the recipe.
Heat a griddle coated in coconut oil, medium heat. {I don't like non-stick coating but I've yet to find a griddle that doesn't have that, plus these pancakes stick really easily.} Drop by the spoonful onto the preheated griddle. Wait until browned, then flip. Drizzle a melted coconut and honey mixture over top and serve. Or a homemade berry sauce. So yummy!
Enjoy!!
Thursday, January 17, 2013
Muffins, muffins and more muffins!
First recipe I found in the Gluten-free almond flour cookbook by Elana Amsterdam.
Banana Blueberry muffins
3 cups almond flour
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
2 tbsp oil {I use olive oil, she says to use grape seed oil}
3 large eggs
2 cups mashed very ripe bananas
1 cup frozen blueberries {I think it's important to use organic berries}
Preheat the oven to 350 and grease 12 muffin cups until well coated. {She says to use paper liners, but I never do}.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the oil and eggs. Stir the wet into the dry until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon into prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.
I have added a little honey to this recipe before to make it a little more of a treat, but if you do add honey remember to lower the oven temp. to 325, baking time is usually the same.
I thought I'd also mention that most people who are strictly following the GAPS diet don't use baking soda, but it doesn't appear to be a problem for my son, and I can make all kinds of yummy stuff for him with it so I have made the choice to use it. As always it's up to you whether or not to do that. You could also lower the amount of baking soda used and still get good results. :)
Okay here's the second recipe...
sweet potato muffins- This is not for someone in the first two years of the GAPS diet or someone who is super sensitive, because sweet potatoes are not allowed on the GAPS diet. But my son has been on a special diet over 2 1/2 years now, so I've made these a couple times as a special treat and he has had no negative reaction to them. I reduced the amount of sweet potato needed by using apple sauce as well.
3 cups almond flour
1/4 tsp sea salt
1 1/2 tsp baking soda
2 tbsp olive oil
3 large eggs
1/4-1/2 cup honey to taste
1 cup sweet potatoes
1 cup unsweetened apple sauce
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
Preheat the oven to 325 and grease 12 muffin cups until well coated.
In a large bowl, combine the almond flour, salt, and baking soda and spices. In a medium bowl, whisk together the oil, eggs and honey. Stir the wet into the dry until thoroughly combined. Stir the sweet potato and apple sauce into the batter. Spoon into prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.
Sprinkling a little more cinnamon and drizzling a tad bit of honey on top of these really turns them into a special treat.
And last but not least...
Carrot spice muffins
2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
3 tbsp flax meal
1 tsp cinnamon
1/4 cup olive oil
1/2 cup honey
2 large eggs
1 tbsp organic sugar free vanilla extract
2 cups grated carrots, more or less ;)
Preheat oven to 325 and grease 12 muffin cups until well coated.
In a large bowl, combine the almond flour, salt, baking soda, flax meal and cinnamon. In a medium bowl, whisk together the oil, honey, eggs, and vanilla extract. Stir the wet into the dry until thoroughly combined, then fold in the carrots. Spoon the batter into the prepared muffin cups.
Bake for 30-35 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pans for 30 minutes {if you dare, ha ha!} and then serve.
My son never wants to wait the whole 30 minutes, and besides them being a tiny bit more crumbly, there really isn't a whole lot of reasons to wait. We hardly ever do. :)
You can also turn these into Cinnamon Apple muffins by replacing the grated carrots with 2 medium apples, peeled, cored, and diced into little tiny pieces.
Remember my recipes are just suggestions that work for our family, you have to make the choice on whether or not they are right for yours! We love these recipes around here, so I just thought I'd share. :)
Enjoy!
Banana Blueberry muffins
3 cups almond flour
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
2 tbsp oil {I use olive oil, she says to use grape seed oil}
3 large eggs
2 cups mashed very ripe bananas
1 cup frozen blueberries {I think it's important to use organic berries}
Preheat the oven to 350 and grease 12 muffin cups until well coated. {She says to use paper liners, but I never do}.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the oil and eggs. Stir the wet into the dry until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon into prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.
I have added a little honey to this recipe before to make it a little more of a treat, but if you do add honey remember to lower the oven temp. to 325, baking time is usually the same.
I thought I'd also mention that most people who are strictly following the GAPS diet don't use baking soda, but it doesn't appear to be a problem for my son, and I can make all kinds of yummy stuff for him with it so I have made the choice to use it. As always it's up to you whether or not to do that. You could also lower the amount of baking soda used and still get good results. :)
Okay here's the second recipe...
sweet potato muffins- This is not for someone in the first two years of the GAPS diet or someone who is super sensitive, because sweet potatoes are not allowed on the GAPS diet. But my son has been on a special diet over 2 1/2 years now, so I've made these a couple times as a special treat and he has had no negative reaction to them. I reduced the amount of sweet potato needed by using apple sauce as well.
1/4 tsp sea salt
1 1/2 tsp baking soda
2 tbsp olive oil
3 large eggs
1/4-1/2 cup honey to taste
1 cup sweet potatoes
1 cup unsweetened apple sauce
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
Preheat the oven to 325 and grease 12 muffin cups until well coated.
In a large bowl, combine the almond flour, salt, and baking soda and spices. In a medium bowl, whisk together the oil, eggs and honey. Stir the wet into the dry until thoroughly combined. Stir the sweet potato and apple sauce into the batter. Spoon into prepared muffin cups.
Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.
Sprinkling a little more cinnamon and drizzling a tad bit of honey on top of these really turns them into a special treat.
And last but not least...
Carrot spice muffins
2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
3 tbsp flax meal
1 tsp cinnamon
1/4 cup olive oil
1/2 cup honey
2 large eggs
1 tbsp organic sugar free vanilla extract
2 cups grated carrots, more or less ;)
Preheat oven to 325 and grease 12 muffin cups until well coated.
In a large bowl, combine the almond flour, salt, baking soda, flax meal and cinnamon. In a medium bowl, whisk together the oil, honey, eggs, and vanilla extract. Stir the wet into the dry until thoroughly combined, then fold in the carrots. Spoon the batter into the prepared muffin cups.
Bake for 30-35 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pans for 30 minutes {if you dare, ha ha!} and then serve.
My son never wants to wait the whole 30 minutes, and besides them being a tiny bit more crumbly, there really isn't a whole lot of reasons to wait. We hardly ever do. :)
You can also turn these into Cinnamon Apple muffins by replacing the grated carrots with 2 medium apples, peeled, cored, and diced into little tiny pieces.
Remember my recipes are just suggestions that work for our family, you have to make the choice on whether or not they are right for yours! We love these recipes around here, so I just thought I'd share. :)
Enjoy!
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