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!
Showing posts with label healthy recipes. Show all posts
Showing posts with label healthy recipes. Show all posts
Thursday, March 7, 2013
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!
Tuesday, July 10, 2012
Sweet summer treat
Made some really yummy popsicles for Atty the other day. They taste sort of like fudgesicles. This recipe is not exact, it's a bit of a guess and test thing. :) Here are the ingredients.
Creamy chocolate popsicles
coconut milk
coconut oil
nut butter {choose your favorite}
raisins
unsweetened cocoa powder
honey
I was making six popsicles, and I just eye balled all the ingredients. I wish sometimes that I was more of an exact cook, it would make sharing recipes so much easier. :) But I actually like the freedom of throwing stuff together in the kitchen. The raisins will sweeten it up a lot so you don't need very much honey. Use mostly raisins, but taste test, you do want these sweet, the cocoa powder can make is sort of bitter if you are not careful. Start with mostly coconut milk and add to that, use only a little coconut oil, mostly nut butter to thicken. Blend it all up in a blender, including the raisins. I had a little of the mixture left over after filling the molds, and Atty had no problem finishing it off as it was. :) Pop these bad boys in the freezer until set, and enjoy!
So Good!
Creamy chocolate popsicles
coconut milk
coconut oil
nut butter {choose your favorite}
raisins
unsweetened cocoa powder
honey
I was making six popsicles, and I just eye balled all the ingredients. I wish sometimes that I was more of an exact cook, it would make sharing recipes so much easier. :) But I actually like the freedom of throwing stuff together in the kitchen. The raisins will sweeten it up a lot so you don't need very much honey. Use mostly raisins, but taste test, you do want these sweet, the cocoa powder can make is sort of bitter if you are not careful. Start with mostly coconut milk and add to that, use only a little coconut oil, mostly nut butter to thicken. Blend it all up in a blender, including the raisins. I had a little of the mixture left over after filling the molds, and Atty had no problem finishing it off as it was. :) Pop these bad boys in the freezer until set, and enjoy!
So Good!
Friday, March 23, 2012
Almond flour sweet crackers
Here's a sweet cracker recipe, makes a great substitute for the good ol' Graham cracker.
3 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp ground cloves
1/2 tsp ginger
1/2 tsp nutmeg
1 tsp cinnamon
3 eggs
2 tbsp oil
3 tbsp flax meal
40 drops stevia
Preheat the oven to 325 F. Set aside 2 large baking sheets. Cut 3 pieces of parchment paper to the size of the baking sheets.
In a large bowl combine the almond flour, salt, and spices. In a medium bowl whisk the eggs and oil then add in the flax meal and stevia. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
Divide the dough into 2 pieces. Place 1 piece of dough between 2 sheets of pre-cut parchment paper and roll out to the edges evenly. Remove the top piece of parchment paper, cut the dough with a pizza cutter into two inch squares {or what ever size you want} and transfer the bottom piece of parchment paper with the rolled out dough onto the baking sheet. Repeat with the other piece of dough.
Bake for about 16 minutes. I cook them at the same time {separate racks one above the other in the middle of the oven} so about half way through baking I switch the baking sheets on the racks so that they both cook evenly. Let the crackers cool on the baking sheet about 30 minutes.
Valentine's day treat idea.
Holidays can be hard on a special diet. Especially when you have three kids that are not on a special diet and one that is. It's a fine balance. On the one hand I want the kids that are not on a special diet to just have fun on the holidays, splurge a little, maybe even go a little crazy. It's a holiday after all and we are so careful about what we eat for the most part. Healthy whole foods diet, very little junk food {and there is a lot of food that makes our junk list that others wouldn't consider junk} and my kids are great about it. Everyone likes to have special treats now and again though. So on holidays I like to let my kids have treats we normally don't eat. I'm fine with it. But now I have a kid that can't have anything sweetened with anything except stevia so that doesn't leave a lot of options come holiday time. I don't want him to feel left out. We've made lots of changes in the last two years, and once again my kids have been wonderful about it. No candy in bright shiny wrappers is our rule now. Because I just can't duplicate that one for Atty. So I buy bulk chocolates for the kids and dried fruit, things like that. Then Atty's freezer candy doesn't look so different and he doesn't really care about the dried fruits. It is fun to get treats in shiny wrappers though. That's why candy comes so colorfully wrapped after all, people like it. And my kids, like so many others, stare longingly at it in the store. So right before Valentine's day, while I was shopping, I saw red tin heart containers with chocolates in them and a light bulb went off for me. I quickly bought up four of them and went home and emptied one of them out. Then I made a batch of Atty's freezer candies and sprinkled some shredded coconut on top that I dyed red with food coloring. Once they had set in the freezer I put them in the heart container and stored it back in the freezer. Then on Valentine's day I was able to give all the kids a fun bright container of chocolates to celebrate. They were all very excited. So now I know to keep my eyes open for reusable holiday containers that I can empty out and put Atty's type of treats into. Helps to make him feel included.
I use a heart shaped ice cube tray for Atty's candies. I use a mixture of cashew butter, a little coconut oil, a small amount of unsweetened cocoa powder, and liquid stevia to taste. I sprinkled unsweetened shredded coconut on top that was dyed red for a little holiday fun. You can also add coconut to the mixture it's really yummy that way. I have also added finely chopped pecan to the mix as well, very yummy. Put them in the freezer until solid. They melt easy so you have to eat them up right away when you take them out of the freezer, but Atty never has a problem with that, he loves these!
Here they are all nestled into the heart shaped container. :)
Now Atty has treats just like his siblings. Such an important thing when you're a kid.
No one feels left out, made this mommy so happy!
And there you have it. Atty loved his treats {as always} although I think he was even more excited about having a tin just like everyone else. He carried it around for the rest of the day and told his dad about it when he got home. :) Some times it's the little things that matter most.
Tuesday, December 20, 2011
Almond flour biscuits
Biscuits!
Okay here's another one...
2 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup oil of your choice
2 eggs
1/2 cup *coconut milk unsweetened
8 drops stevia
8 drops lemon stevia
{or just 15 drops stevia}
*Depending on where you are in the diet, you could also add 1 tsp freshly squeezed *lemon juice. If you do that it would be 15 drops stevia and 1 tsp lemon juice.
Preheat the oven to 350 F. Line a large baking sheet with wax paper.
In a large bowl combine the almond flour, salt, and baking soda. In a medium bowl whisk together the oil, eggs, coconut milk, stevia {and optional lemon juice}. Stir the wet ingredients into the almond flour mixture until combined.
Drop the batter in large spoonfuls about 2 inches apart onto the baking sheet.
Bake for 15-20 minutes. Let cool briefly on baking sheet and then serve.
*Don't forget to count the carbs! If you want this to be a carb free biscuit just use water in place of the coconut milk and leave out the lemon. :) Less yummy... but less stress. And a limitless food, which is always good on this diet! At this point in Atty's diet I don't stress over the carbs in his biscuits any more, he doesn't have any reaction and I always pile on coconut oil or cashew butter on top for added fats. If I was adding say chopped fruit I would carefully count the carbs... but that has more to do with the sugar content. I don't worry about sour fruits anymore.
Okay here's another one...
2 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup oil of your choice
2 eggs
1/2 cup *coconut milk unsweetened
8 drops stevia
8 drops lemon stevia
{or just 15 drops stevia}
*Depending on where you are in the diet, you could also add 1 tsp freshly squeezed *lemon juice. If you do that it would be 15 drops stevia and 1 tsp lemon juice.
Preheat the oven to 350 F. Line a large baking sheet with wax paper.
In a large bowl combine the almond flour, salt, and baking soda. In a medium bowl whisk together the oil, eggs, coconut milk, stevia {and optional lemon juice}. Stir the wet ingredients into the almond flour mixture until combined.
Drop the batter in large spoonfuls about 2 inches apart onto the baking sheet.
Bake for 15-20 minutes. Let cool briefly on baking sheet and then serve.
*Don't forget to count the carbs! If you want this to be a carb free biscuit just use water in place of the coconut milk and leave out the lemon. :) Less yummy... but less stress. And a limitless food, which is always good on this diet! At this point in Atty's diet I don't stress over the carbs in his biscuits any more, he doesn't have any reaction and I always pile on coconut oil or cashew butter on top for added fats. If I was adding say chopped fruit I would carefully count the carbs... but that has more to do with the sugar content. I don't worry about sour fruits anymore.
Monday, December 19, 2011
Almond flour bread!
Best Almond flour bread ever! :)
{I've actually already posted a bread recipe before, but this one is even better... haha!}
3/4 cup creamy cashew butter {or any nut butter you like}
4 large eggs
1/2 cup blanched almond flour
3 *tbsp of flax seed meal w/ 3 tbsp of water, let sit for a couple minutes to thicken
{I've actually already posted a bread recipe before, but this one is even better... haha!}
3/4 cup creamy cashew butter {or any nut butter you like}
4 large eggs
1/2 cup blanched almond flour
3 *tbsp of flax seed meal w/ 3 tbsp of water, let sit for a couple minutes to thicken
Update: I use to do the flax mix separately but now I just add it into the wet ingredients and let it sit in there for a couple minutes and it works just fine. You can also reduce the flax to two tablespoon if you want to with out messing up the bread, less carbs that way.
1/2 sea salt
1/2 baking soda
Preheat oven to 350 F. Grease a 7 by 3 inch loaf pan with oil {like grape seed, olive, or coconut} and dust with almond flour.
In a large bowl mix the nut butter with a handheld mixer until smooth, then blend in the eggs. In a medium bowl combine the almond flour, flax/water mix, salt, and baking soda. Blend the almond flour mixture into the wet ingredients. Pour the batter into the bread pan.
Bake for 40-45 minutes on the bottom rack of the oven. Let the bread cool in the pan for 1 hour.
*Don't forget to count the carbs in the flax meal! I don't do this for Atty anymore because he doesn't have any reaction and hasn't for about a year now of eating this bread... but if you are being careful of counting everything still then preslice the bread and split the carbs per slice to figure it out.
Makes a super yummy sandwich with some cashew butter in between two slices... one of Atty's favorites.
1/2 sea salt
1/2 baking soda
Preheat oven to 350 F. Grease a 7 by 3 inch loaf pan with oil {like grape seed, olive, or coconut} and dust with almond flour.
In a large bowl mix the nut butter with a handheld mixer until smooth, then blend in the eggs. In a medium bowl combine the almond flour, flax/water mix, salt, and baking soda. Blend the almond flour mixture into the wet ingredients. Pour the batter into the bread pan.
Bake for 40-45 minutes on the bottom rack of the oven. Let the bread cool in the pan for 1 hour.
*Don't forget to count the carbs in the flax meal! I don't do this for Atty anymore because he doesn't have any reaction and hasn't for about a year now of eating this bread... but if you are being careful of counting everything still then preslice the bread and split the carbs per slice to figure it out.
Makes a super yummy sandwich with some cashew butter in between two slices... one of Atty's favorites.
Saturday, May 21, 2011
{Cream of Almond} Breakfast Cereal
Atty just ate two whole batches of this warm cereal this morning. He LOVES it! So excited to make a new recipe that he likes so that he can have something new to eat in the morning.
Combine all ingredients in pan and stir (I put 1 1/2 cups water in at first and then the other 1/2 after it has been simmering and thickened up a bit), cook over medium high heat until bubbling hard then turn down to a medium heat and simmer for 3-5 minutes. Don't let it get too thick, it will thicken as it cools! To me it seems to have the consistency and look of Cream of Wheat. I haven't really been counting the carbs in flax meal for Atty for quite a while now, it just doesn't seem to matter for him. But every child is different. Because I don't count the carbs in the cereal I usually top this with 1/3 of a sliced banana. He really likes that. I tasted it myself of course and it really is pretty yummy!
- 1/2 cup almond meal/flour
- 2 tablespoons flax meal (count the carbs)
- 1/2 tsp sugar free vanilla extract
- 15 drops stevia
- 2 cups water
- Add cinnamon to taste if desired
Combine all ingredients in pan and stir (I put 1 1/2 cups water in at first and then the other 1/2 after it has been simmering and thickened up a bit), cook over medium high heat until bubbling hard then turn down to a medium heat and simmer for 3-5 minutes. Don't let it get too thick, it will thicken as it cools! To me it seems to have the consistency and look of Cream of Wheat. I haven't really been counting the carbs in flax meal for Atty for quite a while now, it just doesn't seem to matter for him. But every child is different. Because I don't count the carbs in the cereal I usually top this with 1/3 of a sliced banana. He really likes that. I tasted it myself of course and it really is pretty yummy!
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