PAXbaby.com
Wrap your baby in an exclusive Ooga *verde* BEFORE these monstrous Natibaby woven wraps are released at PAXbaby.com!
PAXbaby.com
PAXbaby.com
Here’s how!
PAXbaby.com
- Leave us a comment here at the PAXblog with your favorite holiday recipe!
- Share this post on your wall or at your babywearing/parenting Facebook group, and tag a friend on the post!
- Be sure your friend submits a recipe and shares!
- If PAXmommy Brianna chooses your recipe as part of her Christmas dinner and you and your friend have completed the steps, you BOTH win a FREEEEEEEE size 6 Ooga *verde* wrap, valued at $175 each!
PAXbaby.com
Entries will close promptly at 11:59PM Pacific, tonight, and the winners will be emailed Saturday! These wraps are totally FREE, with shipping included in the US!! International PAXfriends are encouraged to enter, but will be responsible for the shipping charge of $35 per parcel.
PAXbaby.com
*Just a hint – PAXmommy Brianna’s house is gluten and dairy free! 😉
PAXbaby.com
While this clearly isn’t gluten out dairy free, I’m not sure if you have a way to possibly convert it maybe? I sure love this recipe and make it every year! The things my mom makes (and the season just isn’t the same without) of course “don’t have recipes” and I’ve never been and to recreate: chex mix with just the right amounts of seasoning she uses and a shrimp dip with a cream cheese base that east with crackers or pretzels. My recipe is a White Chocolate Raspberry Swirl Cheesecake.
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 oz. BAKER’S White Chocolate, melted
1 OREO Pie Crust (6 oz.)
3 Tbsp. raspberry preserves
Make It
Heat oven to 350°F. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
I’m sharing this with Babywearing International of Kitsap Peninsula!
These are like CANDY! An all time favorite for our family.
Butter Brown Sugar Roasted Sweet Potatoes | 3 Sweet potatoes, peeled, cut into bite size cubes; 2 tsp olive oil; 1 TBSP butter; 1 TBSP brown sugar (more if you want it sweeter); 1 tsp ground cinnamon; Sea salt to taste. Preheat oven 350 degrees. Cut potatoes, melt butter and cover with spices. Bake 60 minutes.
I haven’t tried these yet, but plan to very soon as they look amazing!
http://thehealthyfamilyandhome.com/cacao-and-walnut-holiday-truffles/
No-Bake Energy Bites Recipe
Ingredients:
• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla
Method:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1? in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
Substitutions:
• Substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter.
• Add in some wheat germ in place of some or all of the flaxseed. I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.
• Some other fun substitutions for the chocolate chips (or an addition to them) could include:
• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, etc.)
The joy of these bites being “no bakes” is that this recipe is super flexible. If you end up needing to omit one of the dry ingredients (such as coconut or flax), just add in some extra of whatever other dry ingredient is remaining (for example, the oats). If you feel like your energy bites are too dry, just add in extra honey or peanut butter. Enjoy!!!
This is the best, easiest, most festive holiday treat!! Hot cider. Recipe is simple – warm one gallon of Trader Joe’s Spiced Cider and a couple cinnamon sticks on the stove in a large pot. No cinnamon sticks? No problem. We mostly do it so my son thinks he’s “cooking”. Ladle into mugs. Smells and tastes delicious!!
My favorite recipe for the holidays is an easy favorite
-green grapes
– almond bark
-toffee peanuts
Smash the peanuts and melt the almond bark in the microwave, stirring every 15 seconds. Then, dip the grapes (individually) about half way into the almond bark, and then roll in the smashed toffee peanuts. They taste like mini caramel apples!
I always make 2-4 pounds and they are gone by the new year!
Mushroom patè:
Sauté 8 oz of mushrooms in a little butter. When they are starting to get some color, add 2 cloves of pressed garlic and salt to taste. Cool.
Blend them in the food processor with 8 oz creme cheese.
Serve with crackers or sliced baguette.
Well we are latin so usually we do different rice recipes each Christmas. This year I will be doing “Arroz con gandules” also known as “Rice and Pigeon Peas” it is one of my favorites. It has so much flavor!
Ingredients
1/2 pound pork or bacon, diced (optional)
1 jar (6 oz.) sofrito
1/4 cup tomato sauce
1 1/2 cups long-grain white rice
1 packet Sazón
1 can (16oz.) pigeon peas
1 tsp. salt
Preparation:
In a heavy pot, cook pork or bacon (if using you don’t have to but it gives more flavor to the rice). Add sofrito, tomato sauce, rice, and Sazón. Mix well. Add pigeon peas, salt, and 2 1/2 cups water. Cook uncovered until it begins to boil. Cover and simmer 30 minutes.
(This recipe makes 4 servings)
🙂
I found this the other day and I REALLY want to try it!!! It looks delicious!!!
http://www.paleofondue.com/2013/12/06/paleo-egg-nog-ice-cream/
Flourless Chocolate Cake with Maple Ginger Cranberry Sauce
SERVES 10 TO 12
This silky, intensely flavored chocolate cake is topped with Whipped Cream or dairy-free Whipped Coconut Cream and a sparkling cranberry sauce. The better the chocolate, the tastier the cake. This cake keeps well in the fridge for several days and can be enjoyed throughout the holidays. If refrigerated, bring the cake to room temperature before serving. (You can also gently reheat in the microwave.) It freezes well. This recipe can be made with egg replacement; see instructions below.
8 ounces bittersweet chocolate, finely chopped
½ pound (2 sticks) unsalted butter or organic non-hydrogenated shortening, cut into 1-inch pieces
1½ cups sugar
6 large eggs
1 cup unsweetened cocoa powder
-Whipped Cream or Whipped Coconut Cream, for topping
-Dried cranberries, for garnish
-Small fresh mint leaves, for garnish
1. Preheat oven to 350°F. Liberally grease a 9½- or 10-inch cake pan. Line the bottom with parchment paper and grease the parchment.
2. In a double boiler or large metal bowl set over a saucepan of barely simmering water, combine chocolate and butter. Stir until mixture is melted and smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time. Sift 1 cup cocoa powder over the mixture and whisk to blend.
3. Pour the batter into prepared pan. Place in preheated oven and bake 35 to 40 minutes or until top is crusty and a toothpick inserted in the center comes out with moist crumbs attached.
4. Set pan on rack and cool 10 minutes. Invert pan onto another rack to remove the cake. Remove the paper and flip the cake over onto a platter, top side up. Cool completely.
5. Top cake with Whipped Cream or Whipped Coconut Cream. Garnish with dried cranberries and mint.
6. To serve, cut the cake into wedges and transfer to plates. Spoon Maple Ginger Cranberry Sauce next to the cake and drizzle a little over the whipped cream topping.
Each serving contains 386 calories, 26g total fat, 17g saturated fat, 0g trans fat, 146mg cholesterol, 39mg sodium, 40g carbohydrate, 4g fiber, 26g sugars, 7g protein, 22Est GL.
For Egg-Free Flourless Chocolate Cake, omit 6 eggs. Add 1 tablespoon flax meal to melted chocolate and sugar mixture in step 2, mixing well. Combine 1 package gelatin with 1 to 2 tablespoons cold water to make a very wet paste; add 1 teaspoon baking powder and mix well. Add this mixture to warm chocolate in saucepan, whisking to combine. If mixture is dry, add hot water, 1 tablespoon at a time, until easily stirred. Add cocoa and continue to step 3. Add 1 to 2 more tablespoons hot water if needed to pour batter into prepared baking pan.
TIP Granulated sugar gives this cake a pleasant subtle crunch. For a smoother texture, process the sugar in a food processor or clean coffee grinder until finely ground.
Maple Ginger Cranberry Sauce
MAKES ABOUT 3 CUPS
This cranberry sauce is also excellent spooned over dairy-free vanilla ice cream or Greek yogurt.
½ cup orange juice
1½ teaspoons grated orange zest
1 (12-ounce) package fresh cranberries
1 cup pure maple syrup
¼ cup brown sugar
½ teaspoon ground ginger
½ cup finely chopped crystallized ginger
1. In a medium saucepan, combine orange juice, orange zest, cranberries, maple syrup, brown sugar and ground ginger. Bring to boil, stirring occasionally. Reduce heat and simmer until cranberries pop, about 5 minutes. Remove from heat and cool slightly. Mix in crystallized ginger.
2. Cover and refrigerate until cold.
HOLLY JOLLY SALAD (or as a summer dish – Christmas in July Salad)
I have a SUPER FAST and EASY recipe that can be literally thrown together in minutes, whether you wish to bring something unique to a party, or a surprise visit warrants an impromptu appetizer. This is a FAVORITE in this house, and I will usually make two batches at a time. (mainly because it’s impossible to leave one untouched) 🙂
INGREDIENTS
Large jar of Giardinara (hot or mild – your choice)
Large container of grape tomatoes
Large container of Fresh Mozzerella (balls or log – your choice)
**If you’re down for some gluten… a french roll or two
Combine all ingredients into a large bowl and mix thoroughly.
(this can go straight to the table, or marinate overnight for some extra kick)
*optional… Serve with sliced french bread to SOP up that yummy oil left in the bowl.
Refrigerate the left overs (on the off chance you have any.They make a WONDERFUL topping to warm over a pasta dish as well!
VIOLA!!!
I am sharing with my favorite baby-wearing momma Kayla Lunde.
Thank you for the opportunity!
PS I shared with BWI of Central Iowa
Orange Cranberry Sauce
2cups cranberries
1/2 cup sugar
Zest of orange
Juice from one orange
1/4 cup port
1teaspoon cinnamon
Bring that to simmer, stir occasionally, cook until cranberries are tender.
Mix 1 tablespoon of cornstarch with 1 tablespoon water. Slowly mix into cranberry sauce to thicken.
My kids enjoy just eating this, but it is amazing on just about anything.
Spiced Cranberry Sauce
Simmer cranberries in enough water to cover with a cheesecloth bouquet with a cinnamon stick, a couple star anise, half a dozen cloves, a couple of cardamon pods, and a tsp of peppercorns… Simmer until cranberries are soft then remove spice packet and add sugar to taste (I like mine pretty sweet so add about 1/2 cup sugar for each small bag of cranberries i used) and simmer another 10-15min… Super delicious!
Pumpkin soup
1big okaido pumpkin
1 orange
a piece of fresh ginger
1 onion
1-2 carrots
cumin seeds
salt
extra virgin olive oil
Cut the onion and the carrots in little pieces and put it in the mixer.
Cut the pumkin in pieces without peeling.
Press the orange.
Put the carrotts and onion mix in a pot and let it brown.Add the pumkin+ the fresh pressed orange juice+ a piece of fresh ginger and water to cover all.In the last minutes add the rest of ingredients.
If you like it you can serve it with a spoon of coconat cream-milk.
Sweet Potato and black bean Enchiladas
Ingredients:
Quickie Green Chile Sauce:
1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
For the filling:
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro
To Assemble:
2-4 tablespoons light olive oil or vegetable oil, as needed
8 white or yellow corn tortillas
Shredded Monterey Jack cheese, or GF vegan cheese, if desired
Instructions:
Preheat your oven to 350ºF. Choose a baking dish that would hold 8 enchiladas.
Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.
Grab a skillet and heat a dash of the green sauce. Lightly cook the corn tortillas to soften them – one at a time – as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.
Spoon 1/8 of the sweet potato mixture down the center.
Top with 1/8 of the black beans.
Wrap and roll the tortilla to the end of the baking dish.
Repeat for the remaining tortillas. Top with the rest of the sauce.
If you like, top with a sprinkle of shredded Monterey Jack cheese or vegan cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
While not traditional holiday food, this is a favorite in our house for the holidays and all year round. Don’t use cheese or use a vegan cheese if you are so inclined. Ingredients:
Quickie Green Chile Sauce:
1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
For the filling:
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro
To Assemble:
2-4 tablespoons light olive oil or vegetable oil, as needed
8 white or yellow corn tortillas
Shredded Monterey Jack cheese, or GF vegan cheese, if desired
Instructions:
Preheat your oven to 350ºF. Choose a baking dish that would hold 8 enchiladas.
Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.
Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them – one at a time – as you stuff each one.
How do I stuff thee?
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.
Spoon 1/8 of the sweet potato mixture down the center.
Top with 1/8 of the black beans.
Wrap and roll the tortilla to the end of the baking dish.
Repeat for the remaining tortillas. Top with the rest of the sauce.
If you like, top with a sprinkle of shredded Monterey Jack cheese or vegan cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Serve with a crisp salad of baby greens and herbs spiked with oranges, strawberries, watermelon or halved grapes. For quick and easy salad dressing recipes see Three Ways to Dress a Naked Salad.
Cook time: 25 min
Yield: 4 servings
Read more: http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-black-bean-enchiladas.html#ixzz2o2PXAd9G
I am also gluten free and trying to avoid dairy because of a BF baby with a little dairy intolerance. Here is one of my favorite yummy GF/DF recipes. My five year old says it always make him feel better.
“Feel Better” chicken soup
Chicken breasts
1 1/2 boxes of Chicken broth or homemade
2 cups Veggies of choice (I use carrots and celery)
1 cup Brown rice
Spices (I use tarragon, parsley, thyme, and a hint of cayenne)
Juice of a lemon
Put chicken breasts in crock pot, puree the veggies with some of the chicken broth, or just chop them up. Pureeing makes a thicker soup. Pour remaining broth over rice and chicken and stir in veggie puree. Add spices and cook on low for 8 hours. Tastes even better the next day!
sorry… I’ve forgot to write the cooking time etc.
Let it boiling for 20 min (the pumkin must be soft).
Use a mini pimer or big mixer to make it creamy.
vegan sweet potato casserole! http://smarttereachday.com/?p=2433
If your looking for a delicious and nurtrion a side dish we love roasted brussel,sprouts around here!
Cut the ends off and half three lbs fresh brussel sprouts
Chop one large red onion
Heat oven to 425
Combine brussel sprouts, onion plus
I c pecans
1/4c evoo
1.5tsp sea salt
1/2 heaped tsp herb de Provence
1/2ts pepper
In a large roasting pan or on a cookie sheet
Roast stirring once approx 25 min
Add a couple tbs of butt when in the serving bowl
🙂
Ingredients:
3 ounces semi-sweet Baker’s chocolate
2 ounces unsweetened Baker’s chocolate
1/2 cup organic expeller pressed canola oil (or coconut oil)
1 cup light brown sugar
1/2 cup hazelnut flour or almond flour
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon good vanilla extract*
1/2 cup dark chocolate chips
Optional:
1/2 cup chopped pecans or walnuts, if desired
Instructions:
Preheat the oven to 350ºF. Line a 12-cupcake baking pan with paper liners.
Melt the chocolate in a double boiler over low heat, gently stirring. When the chocolate is melted, remove from heat and stir in the oil to combine.
In a mixing bowl whisk together the light brown sugar, hazelnut flour, sorghum flour, fine sea salt and baking soda.
Add the eggs, vanilla extract and melted dark chocolate mixture. Beat for two minutes, until the batter thickens and becomes smooth and glossy.
Stir in the chocolate chips by hand. If you are adding nuts, stir in by hand.
Drop the batter by spoonfuls into the 12 baking cups.
Bake in the center of a preheated 350ºF oven for 22 minutes, or so, until the brownie cupcakes have risen, cracked and fallen. They will look like mini flourless chocolate cakes. Do not over-bake- especially if you like a fudgy soft center.
Cool the cupcakes on a wire rack.
Yield: 12 cupcakes
Oreo Balls are our favorite! 🙂
1package cream cheese
1package oreo’s
almond bark
Set cream cheese out a few hours before to warm up, this makes it easier to use. Crush oreo’s up into small pieces (I use a rolling pin and cutting board), mix together oreo’s and cream cheese with a mixer. Once the oreo’s and cream cheese are mixed well together roll the mixture into balls. Put in freezer for 15-30 minutes. They should be hard when you take them out. Melt almond bark in a bowl–dip balls in almond bark. Let harden and enjoy! 🙂
Super easy and SUPER delicious! 🙂
Recipe from mommypotamus.com
Egg Free, Vanilla Bean Coconut Macaroons (Raw or Baked)
Ingredients:
3/4 cup very fine ground blanched almond flour (like Honeyville, or homemade)
1 1/2 cup dried, shredded unsweetened coconut (I like “Let’s Do Organic”)
1/4 cup plus 1-2 tablespoons raw honey (the lighter the mellower, orange honey is my favorite here)
1/4 cup coconut oil (where to buy coconut oil)
2 teaspoons GF vanilla extract
1 vanilla bean pod scraped (optional)
Pinch of unrefined sea salt (where to buy salt)
Directions:
In a bowl, combine the almond flour and coconut.
In a separate bowl, mix together the honey, coconut oil, vanilla, vanilla bean seeds and salt until well blended.
Add the honey mixture to the dry ingredients and stir until well combined (I like to use my hands for this as it helps to get the vanilla bean seeds distributed throughout the “dough”)
Using a rounded “measuring” tablespoon, gently press the macaroon dough into the spoon, then turn the spoon upside down and tap the cookie out into your hand. Gently place on a parchment lined baking sheet and repeat with the rest of the dough.
Bake in a 195-200F (90-93C) oven for about 45-50 minutes. The outside should be dried out a bit and the inside should be soft and chewy. For raw macaroons, place in your dehydrator until they are slightly dry on the outside, soft and chewy on the inside. Times will vary depending on the dehydrator and temp used.
Allow the macaroons to sit for at least 15 minute before transferring. They will be quite delicate while still warm but very sturdy once cooled. We LOVE our macaroons chilled.
My recipe might not scream “holiday”, but it’s our tradition non-the-less. Every year on Christmas morning we would wake up to the sound of our Kitchen-Aid mixer and we knew it was time! Time for Christmas Pancakes. We had to eat before opening gifts! What made them special was the mini chocolate chips. Back then we used regular old out-of-a-box mix…but I’ve been thinking about slowly removing gluten from my life so I think we will try these this year! It’s a pretty complicated recipe 😉
Ingredients:
2 Large ripe bananas
4 eggs
1/4 tsp baking power
1/2 cup mini chocolate chips
Mix bananas, eggs and baking power very well with a standing or hand mixer if possible. Gently fold in the chocolate chips. Spoon on to a hot skillet (greased if nessesary). Flip once the bottom starts to brown slightly. Cook until 2nd side is bowned slightly. Con’t until all batter is used. Serve immediately and watch them disapear! (I think these would be fantastic with fresh strawberries on the side <3)
Rolled tacos:
Shredded beef stewed to taste
Corn tortillas
Heat oil to 360 degrees
Lay tortillas flat and spoon 1tbs meat
Roll the tortilla around the meat an secure with tooth pick
Fry until tortilla is golden brown
Eat with favorite dip
Easy-peasy Peanut Butter Fudge
1box – confectioners sugar
1/4 cup -milk (I use almond milk)
1/2 cup – unsweetened bakers cocoa
1 stick – butter cut into chunks
1 heaping tablespoon – peanut butter/sun butter
1/4 teaspoon – vanilla flavoring
1 – buttered pie tin/plate
In large microwaveable bowl add sugar, butter, milk, and cocoa.
Do not stir.
Place in microwave for 2 minutes.
Remove from microwave an add vanilla flavoring and peanut/sun butter.
Stir until all ingredients are well combined, there will still be some small chunks of sugar that do not mix, this is fine.
Pour into buttered pie plate.
Place in refrigerator for at least an hour to harden.
Cut and serve.
(Or get a spoon and hide in the closet from the kids and devour entire pan!)
I created this recipe myself–what better time than now to share it!
Chocolate Bourbon Pecan Pie (egg, gluten, soy, and dairy free)
Makes 1 8″ or 9″ pie
recipe for single pie crust, or use premade
2 cups pecan halves
1 cup pureed dates (see note)
2/3 cup pure maple syrup
1/3 cup brown rice syrup
2 Tablespoons coconut oil, or any other dairy free butter substitute
1 Tablespoon arrowroot starch
1/4 teaspoon salt (use only if butter substitute is unsalted, but omit otherwise)
3 Tablespoons good quality bourbon
2 teaspoons pure vanilla extract
2/3 cup chocolate chips or chopped dairy free chocolate bar
Blind bake pie crust according to recipe.
Set oven to 350F. On a small cookie sheet, slightly toast the pecan halves (about 5 minutes, or until just starting to become fragrant). Allow to cool.
In a medium saucepan, combine date puree, maple syrup, brown rice syrup, coconut oil, arrowroot, and salt (if using). Heat on medium until the mixture just begins to boil. Take off the heat and stir in bourbon and vanilla.
Pour pecan halves and chocolate chips into piecrust, and then pour date mixture over the nuts. Bake at 350F for 50-60 minutes; pie filling should be bubbly and thickened.
Note: to make 1 cup of puree, use approximately 1 heaping cup of medjool or khadrawy dates, pit them, and simmer in a small amount of water over medium heat for about 5 minutes. Then, use a blender to puree the dates, adding only enough water to make the mixture smooth (will be slightly thicker than applesauce).
My favorite is my grandmas apple salad
5 granny smith apples cut into bite size pieces
3/4 cup miracle whip
1/2 cup chopped walnuts ( optional )
1 cup grapes (red) cut in 4s
11/2 cups miniature marshmallows
1/2 cup celery sliced
Mix all ingredients
Refrigerate 2 hours
Enjoy!
http://www.tasteofhome.com/recipes/gluten-free-banana-bread
I always follow this exact recipe and use it for a dessert or any time really!
My family always makes a pineapple casserole, but always without cheese (didnt realize this was a thing!)
1/2 cup sugar
6 T gluten free flour mix
2 20-ounces cans pineapple chunks, drained, save the juice
1 cup gluten free cracker crumbs
1 cup coconut oil or dairy free margarine
grease a casserole dish (whatever size, i like 9×13), preheat oven to 350
mix together flour and sugar, then add pineapple, stir until combined, and then pour into casserole dish
in a separate bowl, combine 6 T of pineapple juice, oil/margarine, and cracker crumbs, stir until combined, and then spread on top of pineapple
bake for 25-30 minutes or until golden brown!
2 cups of lard (You can use shortening of your choice, but lard makes all the difference)
1 1/2 cups sugar
2 eggs
Cream together the lard and suger. Once it is blended well beat in the eggs. If your mixer is strong you can do this with it, but less messy to just do it by hand.
6 cups if baking mix (Such as Pamela’s Bread and Flour or Bisquick gf)
Small Cup of water
3 tsp anise seed
Add flour and water alternating until you have it all mixed in. Add the anise seed. The dough is really thick for cookies. Roll the dough into balls and roll them in colored sugar or you can mix sugar and cinnamon and roll them in that.
Put the balls on a greased cookie sheet and into the oven at 375
Bake 10 to 12 minutes but keep an eye on them to determine how long they need at your altitude.
Eat them with a glass of milk
Feliz navidad
This is easy. We use coconut milk http://www.fitsugar.com/Apple-Cinnamon-Quinoa-Breakfast-Bake-32210316
Vegan Gluten-Free Shortbread Cookies
by Joann MacDonald (adapted from Club House)
Cook Time: 14 to 16 minutes
Ingredients (20 2-inch cookies)
1 cup Club House rice flour
1 tsp xanthan gum
1/2 cup margarine, at room temperature
1/4 cup granulated sugar
1/2 tsp Club House pure vanilla extract
more sugar for sprinkling
Instructions
Preheat oven to 350°F. Whisk together rice flour and xanthan gum in a small bowl.
In a large bowl, cream together margarine and sugar until light and fluffy using a spatula or wooden spoon. Mix in vanilla. Stir in Flour mixture and knead lightly with your hands until dough is smooth.
Roll dough on a lightly floured surface to 1/4-inch thickness. Pat with your hands if needed.
Cut with cookie cutters, placing cookies on ungreased baking sheet. Sprinkle some sugar on top of each cookie if desired. Refrigerate for 20 minutes.
Bake for 14 to 16 minutes or until slightly golden. Let cool for 10 minutes on baking sheet before removing to cooling rack. Let cool thoroughly before storing in tins.
Gluten-Free Cranberry Crumble from Gluten-Free Goddess
Ingredients:
2 cups sliced fruit- apples, peaches, pears- or a combo
1/2 heaping cup of whole cranberries- I used organic frozen cranberries, slightly thawed
A good drizzle of organic raw agave syrup, to taste
Sprinkle of cinnamon
1 teaspoon of arrowroot starch
For the crumble topping:
1 cup gluten-free flour mix or pancake mix
3/4 cup organic light brown sugar
1 teaspoon cinnamon
Dash of nutmeg
4-6 tablespoons vegan shortening or coconut oil- as needed
Instructions:
Preheat the oven to 350ºF.
Schmear a deep 9-inch pie plate (or four individual baking/serving dishes) with vegan shortening.
Toss the sliced peaches and cranberries into a bowl. Drizzle with agave, cinnamon and arrowroot starch. Stir to coat.
In a separate bowl, mix together the crumble topping, and rub between your palms to create a soft, coarse crumble.
Sprinkle a scant handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the fruit mixture; add all the liquid. Top with the remaining crumble mixture.
Bake at 350ºF. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.
Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.
The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.
Serves 4.
Read more: http://glutenfreegoddess.blogspot.com/2007/11/cranberry-crumble.html#ixzz2o2VTWO3C
Rice Stuffing with apples and bacon
Ingredients:
3 1/2 cups water, divided
1 1/2 cups low fat, low sodium chicken broth
1 cup uncooked wild rice
1/3 pound bacon
3 cups diced onions
3 cups diced celery
1 tablespoon water
1 cup uncooked long-grain white rice
1 3/4 cups currants
3/4 cup dried cherries
3/4 cup dried cranberries
1/2 ounce dried apricots
1 cup diced, unpeeled apples
1/2 cup chopped Italian flat leaf parsley
6 tablespoons dried mixed herbs
Directions:
1.In a medium saucepan over medium heat cook 1 cup of wild rice in 1 1/2 cup of water AND 1 1/2 cup of broth (total of 3 cups of liquid) – instructions on rice: bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
3.In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
4.Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.
5.In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.
Original recipe says it serves about 12
Crunchy pea salad
http://www.sugar-n-spicegals.com/2013/05/crunchy-pea-salad.html
1 10oz. box frozen sweet peas, thawed and drained
1 cup peanuts
1/4 cup chopped greens onions
1 lb. bacon cooked and crumbled
1 cup craisins
1/2 cup mayonaise
1 Tbsp. plus 1 tsp. of vinegar
1 tsp. sugar
ground pepper to taste
1/4 tsp. Maggi seasoning (or even amounts of soy sauce and worcestershire sauce)
Whisk together the mayonaise, vinegar, sugar, pepper and Maggi seasoning together in a bowl. Add the mixture to the other ingredients and toss well. Chill for at least 1 hour before serving!
My Grandma’s special Christmas Krispies!
1 c. Peanut butter
1 c. Sugar
1 c. Karo syrup
Melt all of those together until creamy and smooth. Then mix in 5 cups of gluten free Rice Krispies and put mixture in a 13×9 pan. In a microwave safe bowl, melt a pack of dairy free chocolate chips and a pack of dairy free butterscotch chips. Once completely melted, pour over peanut butter Krispies and let it set! Enjoy! Ü
Maple-Glazed Nuts
3 cups nuts (a good variety would be almonds, pecans, and walnuts)
½ cup Organic Maple Syrup
3-5 drops On Guard essential oil
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon clove
¼ teaspoon allspice
Pinch salt
Put nuts in a large bowl. Mix Maple Syrup and On Guard. Pour onto nuts. Add spices and mix thoroughly. Place on cookie sheet covered with parchment paper or foil. Bake in 350 degree oven for 10-15 minutes, tossing nuts every 5 minutes, until syrup thickens and gets very bubbly. Take out of oven. Let cool until syrup begins to harden. Make sure that you move the nuts around on the cookie sheet before they start sticking to the parchment paper/foil. Then transfer to bowl and let cool completely. Toss to make sure nuts don’t stick together.
Store in an airtight container at room temperature.
Fresh Cranberry Margaritas from cookieandkate.com
Ingredients
Cranberry jam
?1½ cup fresh cranberries
?½ cup light agave nectar or sugar
?¼ cup fresh orange juice
?2 teaspoons orange zest (from 1 to 2 oranges)
Sugar and spice blend
?1 tablespoon kosher salt
?1 tablespoon sugar
?¾ teaspoon ground cinnamon
?½ teaspoon ground ginger
?¼ teaspoon ground cloves or allspice
Margarita
?1 cup (8 ounces) fresh orange juice
?½ cup (4 ounces) fresh lime juice
?1½ cup (12 ounces) silver/blanco tequila
?optional garnish: 8 star anise
Instructions
1.Make the jam: In a medium saucepan, bring cranberries, agave (or sugar), orange juice and ½ cup water to boil. Reduce heat and simmer, stirring occasionally, until thick and jammy, about 20 to 25 minutes. Remove from heat, stir in the orange zest and set aside to cool.
2.Make the sugar and spice blend: On a small, flat plate, mix together the salt, sugar, cinnamon, ginger and cloves (or allspice).
3.Line the glasses: You will need 8 old fashioned/small cocktail glasses. Rub a wedge of lime along the rim of each glass, then dip it into the sugar and spice blend. Repeat for remaining glasses, then fill each with ice (assuming that you will be serving the cocktails immediately).
4.To make each cocktail individually, combine 1 tablespoon (1/2 ounce) lime juice, 2 tablespoons (1 ounce) orange juice, 3 tablespoons (1½ ounces) tequila and 2 tablespoons cranberry jam in a cocktail shaker. Cover and shake until outside is frosty, about 30 seconds. Strain into prepared glass and serve with a star anise.
Our favorite holiday treats include many things but our favorite is CheezyKale Chips! They are so good! And They are wonderful for your gluten free vegan friends! This can be a side salad or dehydrated for chips! My four year old prefers chips most days!
2 bunches curly or dinosaur kale (both work well!)
Juice of one small lemon
1/4c tahini
2tbs water
2tbs apple cider vinegar
2tbs tamari
2 cloves of garlic
4tbs nutritional yeast
Wash and dry off kale. Rip into large chip like pieces away from stems. Use the stems for something else. Blend the lemon juice, water, garlic, tamari, nutritional yeast, tahini, and apple cider vinegar until nice and golden.
Pour dressing over kale and massage into leaves for about two minutes.
Put on dehydrator sheets and dehydrate for 6-8hours.
This is also good as a salad! The recipe come from SpartaMomma on YouTube she has great high raw vegan recipes! It’s a high raw life is her show.
Pick me or at least make this! -Andrea Peters
Actually I would like to submit this recipe instead please!!! This is our favorite diary/gluten free “cheesecake”.
PALEO PUMPKIN CASHEW CHEESECAKE
PREP TIME
4 hours
COOK TIME
10 mins
TOTAL TIME
4 hours 10
Serves: 12
INGREDIENTS
For the Cookie Crust
½ cup of Packed Coconut Flour
6 Tablespoons of Shortening or Grassfed Butter
3 Tablespoons of Coconut Nectar or Raw Honey
½ cup of Unsweetened Shredded Coconut
For the Pumpkin Cheesecake Filling
1½ cups of Raw Cashews
1 cup of Pumpkin Puree (may be canned)
¼ cup of Fresh Lemon Juice
½ cup of Maple Syrup, Grade B
3 Tablespoons of Coconut Sugar
¼ cup of Full Fat Coconut Milk
? cup of Extra Virgin Coconut Oil, liquid
1 Tablespoon of Vanilla Extract
2 teaspoons of Cinnamon
½ teaspoons of Nutmeg
¼ teaspoon of Cloves
¼ teaspoon of Ginger
½ teaspoon of Salt
INSTRUCTIONS
For the Cookie Crust
Preheat oven to 365F.
Combine the coconut flour, shortening/butter, and nectar/honey in a food processor.
Pulse until combined.
Mix in the shredded coconut.
Spread the dough across the bottom of an 8-inch spring form pan, and a little up the sides.
Bake at 365F for 8 minutes.
Let cool to room temperature. It is delicate at this point, so resist touching. It will hold better when contacted with the pumpkin filling and fully cooled.
For the Pumpkin Latte Filling
Cover the cashews in water and soak for at least 4 hours, but preferably no more than 8 hours.
Drain completely and dry with paper towels. Try to remove as much water as you can.
Add the patted dry soaked cashews to a food processor or blender. Pulse until smooth.
Add the pumpkin, lemon juice, maple syrup, coconut sugar, coconut milk, coconut oil, vanilla, cinnamon, nutmeg, cloves, ginger, and salt.
Pulse until smooth and fully combined. You may add more coconut sugar and/or spices at this point if you like. I added up to a tablespoon of cinnamon because I love it! Adjust seasoning to your taste
Transfer the filling to the 8-inch spring form pan.
Refrigerate for about 6 hours until set.
Dollop with whipped coconut cream and enjoy!
Credit to-
http://www.paleofondue.com/2013/09/30/paleo-pumpkin-cashew-cheesecake/
Lentil mushroom walnut balls are sooo yummy! I did them as an appetizer for Vegan Thanksgiving, and they were a big hit. Bonus that they are grain-free and vegan!
http://ohsheglows.com/2013/11/13/lentil-mushroom-walnut-balls-with-cranberry-pear-sauce/
Or really anything from the Oh She Glows holiday menu.
http://ohsheglows.com/2013/11/26/3-course-vegan-and-gluten-free-holiday-menu-step-by-step/
I have no friend to help me out, but I LOVE this give away simply because I love sharing recipes! Merry Christmas 🙂
Cobbler (Berries or Peach)
– 1 cup selfrising flour
– 1 cup warm milk
– 1 cup sugar
– 1 stick melted butter
– Peaches or Berries
mix all ingredients (besides the fruit) together and stir well
place fruit in pan and pour mix over it
bake for 35-45 min at 375
adjust fruit and dough measurements for liking!
SOOO easy and SOOO good, not only for the Holidays!
Best served hot with Vanilla IceCream!
I have made this time and time again and it is AMAZING!!
Beef + Mushroom Stuffed Acorn Squash Recipe
You can stuff a squash with anything you like. Just as long as it’s savory and tender and a little bit spicy and sweet.
Here’s what I did.
Pick deep green same-sized acorn squash- figure on half a medium squash per person. I used three squashes for six servings.
Crank the oven to 400ºF.
Slice the acorn squash in half, lengthwise. Clean out the seeds. Place the halves skin side down in a broiler or roasting pan. [If any of the squash is really tippy- you can slice a thin piece off the bottom to make it sit still.]
Pour water into the pan- you’ll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Prick the hollow of the squash with a fork to make a few tiny holes. Drizzle the squash with olive oil, and some pure maple syrup until it collects in the hollow. Don’t be stingy with the maple syrup- you’ll use it later. Season with sea salt. Place the pan into the preheated oven.
Roast the squash until it is fork tender-but not totally soft; you’ll be baking it again. Meanwhile- make your stuffing.
Ingredients:
1 tablespoon olive oil
1/2 medium sweet or red onion, diced
5 cloves garlic, chopped
1 lb. organic grass fed ground beef
2 cups Baby Bella mushrooms, chopped
1 small green or red bell pepper, seeded, cored, diced
1/4 teaspoon cumin
1/4 teaspoon nutmeg
A dash of spicy curry, red pepper, or other spice, to taste
2 yellow tomatoes, seeded, diced
1-2 teaspoons dried Italian Herbs, to taste- basil, oregano, marjoram, sage, thyme
Splash of balsamic vinegar
1 Tablespoon raw organic agave nectar- or molasses
1/4 cup Muir Glen Organic Ketchup
1/2 cup of gluten-free organic beef broth
Fresh chopped parsley, as needed
Instructions:
Heat the olive oil in a large skillet and add the onion and garlic; stir for a minute or two. Add the ground beef, mushrooms, pepper and tomatoes; season with spices and herbs and stir. Brown the meat a good bit. Add a splash of balsamic vinegar, the agave nectar, and ketchup; stir; keep it on a low simmer and don’t over-cook it. Take it off the heat as soon as the pinkness leaves the beef. Toss in some fresh chopped parsley.
Remove the squash halves from the oven. Let them cool a bit in the pan. When they have cooled enough to handle, pour off the syrupy liquid (captured in the hollow) into a large measuring cup. Set aside.
Lower the heat in the oven to 350ºF.
Stuff each squash with the beef-mushroom filling.
Add the broth you made earlier to the maple syrup-olive oil mixture and mix well. Pour a little over the filling of each squash.
If the water has totally evaporated from the pan, add more- just an inch or two. Bake the squash for 25 to 30 minutes (or a bit longer if the ingredients have cooled), until piping hot- and the squash is tender.
Note: cover loosely with foil, to help keep it moist, if you like.
For serving, sprinkle with some fresh chopped parsley.
Makes six servings.
Peppermint meringue cookies
INGREDIENTS
2 egg whites
1/8 tsp vinegar
1/8 tsp
1/3 C granulated sugar
3 peppermint candy canes, crushed
METHOD
Preheat oven to 225. Line cookie sheets with parchment paper.
In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until soft peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest.
Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining candy canes over top.
Bake for 90 minutes in the preheated oven or until dry. Cool on baking sheets.
NOTE
Gluten Free
We made these vegan, gluten free Pear Polenta muffins at thanksgiving & they were delicious! http://glutenfreegoddess.blogspot.com/2008/08/pear-polenta-muffins.html?m=1
Ingredients:
2 cups peeled, cored and diced ripe pears- 2-3 pears- depending upon size
3/4 cup gluten-free cornmeal
3/4 cup brown rice flour or sorghum flour
1/4 cup tapioca starch
1 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 cup light olive oil
1 soft ripe banana, mashed well
1/3 to 1/2 cup hemp or rice milk, as needed
2/3 cup organic brown or raw sugar
1 tablespoon bourbon vanilla extract
A sprinkle of organic raw sugar for topping, if desired
Instructions:
Preheat the oven to 350ºF. Line a twelve muffin tin with liners.
In a large bowl combine the dry ingredients- cornmeal, rice flour, tapioca starch, sea salt, baking powder and cinnamon; whisk with a fork to blend. Set aside.
In a separate bowl beat the light olive oil with the mashed banana; add 1/3 cup hemp milk, sugar and vanilla; beat until smooth.
Add the wet mixture into the dry ingredients and beat lightly until well blended; but do not beat it to death. The batter should be like a thick muffin batter (not as thin as a cake batter). If your batter is dry or stiff add a tablespoon of hemp or rice milk at a time and stir until it loosens up.
Stir in the pears.
Drop the batter into the muffin cups by spoonfuls; distribute evenly among the twelve cups. I like to make sure there are a few pear pieces sticking out of the tops. Sprinkle with a dusting of raw sugar.
Bake in the center of a preheated oven for 20 to 25 minutes or so until the muffins are firm to the touch on top and a wooden pick inserted into the center emerges clean. Try the pick method twice- you might hit a moist pear.
Set the pan on a rack to cool for a couple of minutes; then liberate the muffins from the hot pan- this keeps the bottoms from steaming and getting soggy. Cool the muffins on a wire rack.
Makes 12 🙂
We make peanut brittle every year, along with tons of other stuff but this is my favorite!
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.
“Peanut Better balls”
• 1 cup 100% natural peanut butter (smooth or crunchy)
• 3.5-4 tablespoons pure maple syrup, to taste (see note)
• 2-3 tablespoons coconut flour (I used 2)
• fine grain sea salt, to taste (I used 1/4 teaspoon)
• 6 tablespoons gluten-free rice crisp cereal
• 3/4 cup dark chocolate chips (I use Enjoy Life)
• 1/2 tablespoon coconut oil
Directions:
1. Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
2. Stir in the coconut flour until combined. We’re looking for a texture that isn’t too sticky, but not too dry either. Let it sit for a couple minutes to firm up. Add a touch more coconut flour if necessary. Add salt to taste and stir in the cereal.
3. Shape into small balls (I made about 17).
4. In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
5. With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.
6. Place balls in the freezer for around 6-8 minutes until mostly firm.
7. Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a “sophisticated” design like the baking diva you are.
8. Freeze the balls for another 10-15 minutes, until the chocolate is completely set. If you can wait that long, you win life.
(Original Recipe from Angela Liddon)
We make something similar to this recipe from iheartnaptime and it tastes AMAZING!! 🙂
Ingredients
2 cups sugar
1/2 cup butter
3/4 cup eggnog
12 ounces white baking chocolate
1/4 teaspoon ground nutmeg
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla
Instructions
Bring sugar, butter and eggnog to a full boil in a heavy medium-size saucepan. Continue to boiling over medium heat until candy thermometer reaches 234 degrees, stir constantly to prevent scorching. Remove from heat and stir in the white chocolate and nutmeg, stirring until the chocolate is melted. Add marshmallow creme and vanilla extract. Beat until well blended. Pour into a buttered 8 or 9-inch square pan. Cool, then cut into squares. Store in an airtight container in the refrigerator. May be frozen for up to three weeks.
SOOO yummy. I made this last year and it’s been requested again this year at my SILs.
Cake
½ cup confectioners’ sugar
2/3 cup King Arthur Gluten-Free Multi-Purpose Flour or 3/4 cup brown rice flour blend*
1/4 cup unsweetened baking cocoa or Dutch-process cocoa
1 teaspoon Cake Enhancer, optional
½ teaspoon baking powder
4 large eggs
1/2 teaspoon salt
1/2 cup granulated sugar
1 cup gluten-free vanilla syrup, coffee syrup, or simple syrup, for brushing on cake; or substitute 1/2 cup of your favorite liqueur
Filling
2 cups (1 pint) heavy cream, divided
¼ cup whipped cream stabilizer, divided; optional, but helpful
2 teaspoons vanilla extract
4 teaspoons sugar
1) To make the cake: Preheat the oven to 375°F. Line a 9 1/4″ x 14″ x 1″ (jelly roll) pan with parchment or foil; generously grease the parchment or foil.
2) Sift together the confectioners’ sugar, flour, cocoa, Cake Enhancer, and baking powder twice.
3) Whip the eggs and salt at high speed of an electric mixer for about 5 minutes, until thick and lemon-colored.
4) While continuing to beat, gradually add the granulated sugar, then the flour mixture, blending just until the dry ingredients are wet.
5) Stir with a spatula or spoon until the batter’s color is mostly even, but with some streaks remaining. Immediately pour the batter into the prepared pan.
5) Bake the cake for 13 to 16 minutes, or until a toothpick inserted in the center comes out clean.
6) Remove the cake from the oven, and cool it in the pan for 1 hour.
7) Dust the top with confectioners’ sugar, run a knife around the edge to loosen, turn out onto clean parchment, and remove bottom parchment or foil. Trim off hard edges, if necessary.
8) Brush syrup or liquor over the cake. Allow it to sit for a few minutes for syrup or liquor to soak in while preparing the filling.
9) To make the filling: Whip together 1 cup of the heavy cream, 2 tablespoons of the whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar until soft peaks form.
10) Spread the whipped cream (about 2 cups) over the prepared cake, leaving an inch along a short edge clear of cream.
11) Rolling towards the edge that’s clear of cream, roll the log onto a sheet of plastic wrap, then use the wrap to round the roll.
12) Refrigerate the log for a minimum of 2 hours, or up to 48 hours, to firm up.
13) Unroll the log from the plastic wrap, and place it on a serving platter.
14) Whip the remaining cup of heavy cream with the remaining 2 tablespoons of whipped cream stabilizer, 1 teaspoon vanilla extract, and 2 teaspoons sugar, until soft peaks form. Spread over the cake.
15) Refrigerate until serving time. Just before serving, sprinkle with shaved chocolate; crushed gluten-free candy canes, or crushed gluten-free peppermint hard candies.
16) Refrigerate any leftovers; cake is best enjoyed within a day of making it.
This is a new favorite in our house. My 21 m daughter loves it!
Red Quinoa Recipe with Roasted Butternut Squash, Cranberries and Pecans
I find red quinoa is a tad crunchier than the usual quinoa I cook, so I add a bit more water to make it softer. If you like your quinoa al dente, use a grain to liquid ratio of 1:2 with red quinoa. If you prefer it a little softer, add another 1/4 cup water.
Ingredients:
1 cup red quinoa
1 smallish butternut squash, peeled and diced
1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
1/2 of a medium red onion, diced fine
1 clove of garlic, minced
Olive oil
Pure maple syrup, to taste
Sea salt
A sprinkle of ginger and/or curry, to taste
1/2 cup chopped pecans
2 tablespoons fresh chopped parsley
Sea salt and ground pepper, to taste
Instructions:
Preheat the oven to 375ºF.
Rinse the quinoa thoroughly in a fine sieve. Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 to 1/2 cup water. If you don’t have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.
In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of pure maple syrup- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.
Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.
In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.
Makes 4 servings.
Recipe Source: glutenfreegoddess.blogspot.com
My kids love this one and it’s super simple!! We will be doing this Christmas Day and Christmas Eve because it’s healthy. It’s fresh fruit with coconut milk and pistachios on top.
http://www.delish.com/recipefinder/tropical-fruits-pistachios-coconut-recipe-5284
Pumpkin Pie
Ingredients:
1 14 or 15-oz can organic pumpkin
1 1/2 cups full fat coconut milk (or vanilla soy/almond milk)
2 teaspoons bourbon vanilla
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic light brown sugar
1/2 cup GF buckwheat or sorghum flour (or see tips below)
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Instructions:
Put all ingredients in a food processor, cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients.
Pour into the prepared pie plate and smooth evenly. Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, like my Flourless Chocolate Cake recipe.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
This is one of my favorite festive Christmas side dish recipes. It’s red and green, too! So yummy and actually good for you!
Cranberry orange Brussels sprouts with walnuts.
http://www.dailygarnish.com/2012/11/cranberry-orange-brussels-sprouts-with-walnuts.html
Easiest Peanut Butter Fudge ( this can be made dairy free!)
INGREDIENTS
2 cups granulated white sugar
½ cup milk
1 cup peanut butter (smooth or chunky)
1 tsp vanilla extract
DIRECTIONS
Grease an 8×8-inch baking pan.
In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat. Add the peanut butter and vanilla and stir until smooth.
Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares.
COOK’S NOTE
*To make this fudge “dairy-free,” use coconut milk in place of cow’s milk.
My vision for a dairy and gluten free Christmas dinner would be a roast beef or ham plus “Christmas Tree Quinoa” (I’ll share the recipe below!) on the side and fried cinnamon apples and cranberries (my friend Debbie Smith will share her recipe for that below as her entry!).
Christmas Tree Quinoa
1 cup quinoa, rinsed and drained
2 cups chicken broth, or water plus chicken broth powder (check to be sure the type you get is gluten free!)
2 fresh cloves garlic or 1/2 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
1/4 tsp black pepper
1 red bell pepper cut in thin strips
1 green bell pepper cut in thin strips
1/2 cup broccoli
2 carrots sliced 1/4 in thick and cut into star shapes (use a cookie cutter!)
1/4 cup peas
The broccoli represents Christmas trees, star shaped carrots the stars that top them, pepper strips remind us of ribbons adorning the tree, and the peas classic ball ornaments!
Add all ingredients to a large lot over high heat. Bring to a boil, then cover and turn to low and cook covered on low for 15 minutes. Fluff with a fork before serving!
These are amazing! Everyone at my house (including hubby and 3 ravenous boys) devour them! Add a little butter and honey, umm’ yummy!
Coconut Flour Popovers:
Ingredients
4 eggs
1/2 cup of coconut milk (or other milk)
1/4 teaspoon of sea salt
2 tablespoons of coconut flour
Method
Preheat your oven to 425°F/220°C.
Add all the ingredients to a bowl and whisk until fully blended and a bit bubbly.
Fill muffin liners about 2/3 of the way with batter.
Bake for about 20 minutes, keeping the oven door closed (so they don’t collapse).
Cool for a moment and then devour.
Makes 6 popovers
Fried Apples and Cranberries
Serves 6.
Ingredients:
6 – Red Delicious Apples, peeled, cored, and cut into wedges * notes
1- tsp lemon juice
3- tbs coconut oil
2 – tbsp cup local raw honey
1 – teaspoon cinnamon
1/2 – tsp ginger
1/4 – cup of dried Cranberries
* notes…As you peel and cut the apples sprinkle them with Lemon Juice to prevent them from turning brown.
In a large skillet melt the coconut oil on med heat and add the apples. Then add the honey, ginger and the cinnamon. Stir all together and cover with a lid, cook for about 5 min. and reduce the heat to med. – low. Add the cranberries cover again cook for about 10 more min. till apples are tender not mushy and serve warm.
Dark chocolate fudge with epicures maple bacon sea salt
ingredients
1/2 cup raw cacao powder
1/2 cup coconut oil (room temperature, not melted)
1/3 cup raw hazelnuts
1/4 cup + 2 tablespoons maple syrup
1 teaspoon vanilla extract
Fleur de sel or cacao nibs for topping (optional)
instructions
Combine all of the ingredients in your food processor and process until mixture is completely smooth. This might take several minutes, kind of like when you make nut butter. Be patient! Transfer the fudge mixture to a small rectangular baking dish that’s been lined with parchment paper and use a spatula to spread it in an even layer. Sprinkle tops with fleur de sel, epicure maple bacon sea salt or cacao nibs, if using. Refrigerate until solid, then remove the fudge from the baking dish and cut into squares.
My famous fast and better than cinnabon rolls . . .
http://chrisandkate88.blogspot.com/2010/09/its-here-my-ooey-gooey-sticky-buns.html
Dirt cake
Ingredients
1 package of Oreo cookies
1 16oz container of cool whip
2 8 oz packages of cream cheese
2 large or 3 small boxes of jello vanilla pudding
3 cups of milk
Start by combining the vanilla pudding and milk into a mixing bowl
Mix them until they are creamy, then add one package of cream cheese and half the container of cool whip.
Continue mixing that as you add the second package of cream cheese and the last half of the cool whip
It should be nice and smooth and a thick creamy consistency. When that has been achieved it’s time to make the bottom layer and top layer.
Grab the Oreo cookies and take about half of them and throw them In A food processor to be finely processed or if you don’t have a food processor you can put them In A zip lock bag and pound them into little pieces with regular hammer or anything that will do the job! This will be the “crust”!
Spread a layer on the bottom of a cake pan and then take your pudding mixture and even spread it out on top of the cookies, take the other half of the now smashed Oreos and make that your top layer!
It’s super easy and takes less then 20 minutes to make, no cooking and easy cleanup!
And if you would like before you put the pudding mixture into the cake pan you can add some red or green food coloring for Christmas or orange for Halloween and thanksgiving! Perfect for the holidays! I make it for any party we go to! It’s a big hit! Don’t believe me try it out! 🙂
1lb crab meat
2 (8oz. each) pkg. cream cheese
1 c. sour cream
5 heaping tbsp. mayonnaise (not salad dressing!)
juice of 1/2 small lemon
2 tsp. Worchestershire sauce
1 tsp. dry mustard
3 shakes of garlic salt
1 c. shredded Cheddar Cheese
salt, pepper and old bay to taste
Mix all ingredients well, sans 1/2 c. of shredded Cheddar Cheese. Put into casserole and top with remaining 1/2 c. of shredded Cheddar Cheese.Bake at 350 for 30 minutes until bubbly and brown. Serve with crackers.
Another way is the same ingredients as above:
Mix all ingredients well, sans 1/2 cup of shredded Cheddar Cheese. Put into a slightly greased crock pot. Cover and set on high until cheese starts to melt (about 30-45 minutes) stirring well occasionally. Turn to low and continue to cook until smooth and hot, stirring occasionally. Serve hot with crackers.
I forgot to add: if you use the crock pot, top with remaining 1/2 c. cheese just before serving.
Peanut Butter cookies are a huge favorite here!
These are simple and delicious!
Ingredients:
1 cup sugar
1 large egg, slightly beaten
1 teaspoon baking soda
1 cup natural peanut butter
Directions:
Preheat oven to 350 degrees
Combine all ingredients.
Shape dough into 1″ balls. Place on ungreased cookie sheet.
Use a fork to make a crisscross pattern on top of each cookie
Bake at 350 degrees for about 10 minutes
Vegan pumpkin cinommon rolls
Ingredients:
2 tbsp Earth Balance buttery spread
1/3 cup almond milk
1/3 cup pumpkin puree
1/4 cup sugar
1 tbsp chia seeds + 3 tbsp warm water
1 (1/4th oz) package dry yeast
2 cups all purpose flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/8 tsp ground ginger
filling:
1/4 cup brown sugar
2 tbsp Earth Balance buttery spread, softened
2 tsp cinnamon
for glaze:
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
Heat the almond milk and the Earth Balance together in a small pan on the stove over low/medium heat until the Earth Balance melts and the milk is warm to the touch. Remove from heat, let cool a little (temperature should be around 100 degrees—like warm bath water. If it’s hotter than that, the yeast will die and the rolls won’t rise!) sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes (it will look very creamy after a few minutes).
Meanwhile, combine the pumpkin and chia mixture (when you combine the chia seeds and water be sure to let the mixture sit for five minutes to gel a little bit). In another bowl whisk together the flour, sugar, salt, cloves, cinnamon, ginger, nutmeg and allspice. Add flour mixture to the pumpkin. Pour in yeast.
Knead dough by hand for about 10 minutes or with a KitchenAid for six on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.
Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes. While the dough is rising, mix together the softened Earth Balance, brown sugar and cinnamon in a small bowl.
Remove dough and punch dough on a lightly floured surface. Roll out to a large rectangle and spread brown sugar mixture on top keeping an inch bare around the sides. Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9-inch casserole dish. Cover with a dishcloth and let rise for another 45 minutes.
Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.
For the glaze, mix together the powdered sugar, almond milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Make swirls over the cooled rolls and serve.
Super easy holiday candy that wows family and guests!
Soooo tasty!
DATE AND NUT ROLL
This is “elegant eating.” Makes 8 servings.
2 cups (about 44 wafers or 5 3/4 oz.) fine vanilla wafer crumbs
1 cup coarsely cut dried dates
1/2 cup coarsely chopped nut meats
1/2 cup Eagle Brand Sweetened Condensed Milk
2 teaspoons lemon juice (fresh, reconstituted or frozen)
In medium-sized mixing bowl combine wafer crumbs, dates and nut meats. In measuring cup combine Eagle Brand Sweetened Condensed Milk and lemon juice; pour into crumb mixture and knead well. Form into roll about 3 inches thick and 3 1/2 inches long. Wrap and refrigerate at least 12 hours.
These are delicious! Im about to make a batch this weekend 🙂
Candied Walnuts (vegan, gluten-free, dairy-free)
The nuts can be very sticky and hard to get off the pan if left to cool too long. I recommend moving them immediately out of the oven onto another non-stick surface or into the container you will be storing them in.
Recipe:
Candied Walnuts:
1 c. raw halved walnuts
4 tbs. brown sugar
1 tbs. water
1 tsp. salt
Method:
Candied Walnuts:
1. Mix brown sugar, salt and water in a small bowl
2. Toss together with walnuts.
3. Bake in a 300 degree oven for 20 minutes, flipping nuts halfway through.
4. Remove from the pan immediately.
5. Let cool completely before adding to another recipe.
1. 6. Store in a cool dry place in an airtight container for up to a month.
(courtesy of http://messnkitchn.blogspot.com/2013/04/candied-walnuts-vegan-gluten-free-dairy.html)
Rolled Sugar cookies
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Directions:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Coconut Scalloped Potatoes
Ingredients:
2 lbs. organic yukon gold potatoes
2 organic medium onions
1-1/2 c. whole fat coconut milk
1-1/2 teaspoons salt
2 heaping tablespoons of *holy basil (a.k.a. purple basil) (OR 1 tsp. minced fresh mint, 1/2 tsp. marjoram, and 1/2 tsp. of basil)
1/2 teaspoons minced fresh rosemary
1/4 teaspoons dried thyme
1/2 teaspoon pepper
Directions:
1. Preheat (an EMPTY) oven to 400 degrees.
2. Peel and slice the potatoes & onions into 1/4? discs.
3. Grease the bottom of a casserole dish with pastured bacon fat, lard, or coconut oil.
4. Starting with potatoes, place alternating layers of potatoes and onions until you reach within 1/2? of the top of the casserole dish. Set aside.
5. In a bowl or measuring cup, mix the coconut milk, basil, and spices well.
6. Pour mixture over potato/onions.
7. Place dish in oven and cook covered for 40 minutes.
8. Remove lid and cook 20 more minutes.
9. Move dish to top rack and broil for an additional 5 minutes or until a nice browning has been achieved.
10. Allow to cool before serving. Add salt to taste, if necessary.
http://www.foodyourbodywillthankyoufor.com/2013/11/18/scalloped-potatoes-grain-dairy-free/
Everyone loves mac and cheese in our family and due to so many diet restrictions we found our goto dairy free recipe. Butternut squash mac and cheese. I love it with kale or jalapeno’s. It’s a favorite with all the little one’s and taste amazing!
http://ohsheglows.com/2011/10/03/butternut-squash-mac-n-cheeze/
This is a favorite recipe of mine! So yummy and dairy and gluten free too! http://www.livingwithout.com/recipes/chocolate-snowball-cookies-3564-1.html
Saucy Chops or Chicken
5-6 Boneless Loin Chop (or Boneless Skinless Chicken)
1 Med Onion, Sliced
1/2c. Catsup
1/4c. Water
2T. Brown Sugar
2T. Vinegar (ACV is all we use to cook with)
1T. Worcestershire Sauce
1/2tsp. Salt
1/8tsp. Garlic Powder
1/8tsp. Pepper
1/8tsp. Celery Salt
Layer meat and onions in shallow casserole dish, Mix sauce ingredients and pour over meat/onion layers.
Microwave, covered. For 20-25 mins or until Meat is cook thru.
Great Dish when Oven is over taken with other things 🙂 or could cover with foil and back 350* till meat it done!
Vegan Cauliflower Mashed Potatoes (So, so, so yummy!!!)
Ingredients:
1 tsp olive oil
2 medium yellow onions, chopped
2 1/2 lb. russet potatoes, peeled and cut into 3/4-inch cubes
1 1/4 lb. cauliflower, cut into small florets
1/4 cup + 1 tbsp almond milk
3 oz. Daiya, Vegan Plain Cream Cheese Alternative
1 roasted red pepper, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
Instructions
Heat the olive in a large skillet over medium heat.
Add the onions and cook, stirring occasionally, until the onions are golden brown.
Place cubed potatoes and cauliflower florets in a large saucepan and cover the vegetables with cold water.
Bring to a boil and cook until the potatoes and cauliflower are tender when pierced with a fork, about 15 minutes.
Drain the vegetables, return to saucepan and set over medium heat, stirring the potatoes and cauliflower until dry, 1 to 2 minutes.
Using a food mill, potato ricer, hand mixer or potato masher, mash the potatoes with the almond milk to remove the large lumps.
Add the cream cheese to the potatoes and continue to mash until the potatoes are smooth and the cream cheese is incorporated.
Stir the caramelized onions and roasted peppers into the mashed potatoes. Season with salt and pepper. Serve.
This one is FANTASTIC and perfect for Christmas day!
Gluten-Free Gingersnaps
Ingredients:
1 cup sorghum flour (also called jowar flour)
1 cup tapioca starch/flour
1/2 cup hazelnut flour or almond flour
1 cup light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine sea salt
1 1/4 teaspoons xanthan gum
1 teaspoon baking soda
1/2 cup Spectrum Organic Shortening or vegan margarine
1/4 cup unsulphured molasses
4 tablespoons coconut milk (or non-dairy milk)
Supplies you’ll need:
A large baking sheet. An Exopat or Silpat. Plastic wrap. A rolling pin. Cookie cutters.
Instructions:
Preheat the oven to 350ºF.
Whisk together the dry ingredients in a large mixing bowl.
Use a whisk attachment or pastry cutter to cut in the shortening and molasses. The mixture will be sandy and crumbly.
Add the coconut milk one tablespoon at a time.
Mix after each spoonful to keep a close eye on the consistency. You don’t want the dough too sticky. It should still appear somewhat crumbly- but- when you pinch the dough it should stick together and feel like cookie dough. I used four tablespoons of So Delicious coconut milk to get to this consistency.
Divide the dough in half. Wrap one half in plastic wrap and pop it in the fridge to chill while you work with the other half.
Note: If the dough seems too soft and warm- chill all of it for an hour to improve the rolling out process.
Split the half dough ball in two.
Place the Exopat liner on the counter. Put the dough in the center, and using your palms, lightly press the dough into a flattish round shape.
How does the dough feel? If it’s warm or very soft you may need to chill it before working with it. If it feels sturdy and pliable, proceed.
Cut a swath of plastic wrap the size of the Exopat and lay it on top of the dough. Use a rolling pin to roll out the cookie dough evenly. The plastic wrap makes this super easy. When the dough is evenly 1/4 inch thick, pull off the plastic and save it for the next batch.
Use cookie cutters or juice glasses to cut shapes into the dough- not too close together. Do not move the shapes you cut. You are just cutting the dough.
Carefully pull away the pieces of dough surrounding the cookie shapes, leaving the cookie shape itself on the Exopat (I used a butter knife to help me do this).
When you’re done you’ll have a sheet of shapes ready to bake!
Roll up the excess dough to reuse.
Place the baking sheet next to the Exopat liner and gently move the liner with cookies onto the baking sheet.
Bake in the center of a preheated oven for 8 to 10 minutes.
Note: Use this first sheet as a trial run to see your best baking time. The thinner the cookie the faster it will bake. Mine were ready at 8 minutes.
These gingersnaps crisp as they cool. So if you like a chewy, tender ginger cookie, bake for less time, say 7 to 8 minutes. If you prefer them crunchy gingersnap style, bake them at least 8 minutes, up to 9 minutes- if they aren’t rolled very thin. Remember the thinner they are the faster the bake. For thicker cookies, bake up to 10 minutes- but remember, these really do crisp as they cool to room temperature, so experiment with timing.
When the cookies have firmed up and are cooled enough to handle, remove them to a wire rack to continue to cool and crisp up.
Repeat the process for the remaining cookie dough.
Note: If you bake two sheets at a time, your baking time may vary from mine. I baked one sheet in the center. Rotate the pans to help with even baking.
When the cookies are cool, divide them up and store them in sandwich bags, inside a large freezer bag. Freeze for maximum taste and texture preservation.
Makes 3 to 4 dozen cookies, depending upon the size of the cut-outs.
Swedish Spritz Cookies
This is a staple for our family’s annual Julbord. These cookies are chilly and light, and the PERFECT way to end a big Smorgasbord celebration!!!
1 1/4 cups cane sugar
2 cups of butter
1oz Almond Extract
2 large eggs (room temperature)
4 cups flour
1/2 cup corn starch
1/2 tsp baking powder
Preheat oven to 350*
Cream butter and sugar together in a bowl
Add eggs and Almond extract
In a separate bowl, mix flour, corn starch and baking powder with hand mixer
Slowly add this to the first bowl, and mix all ingredients together.
Bake for 10 minutes, and then cool in the freezer!
BRRRRRRRR… Chilly 🙂
I am friends with Jen Suter (posted above, and shared this opportunity with me)
Thank you! I cant wait to wear my Ooga!!!
My favorite holiday treat is mulled wine!
1 bottle of cranberry wine
2 orange slices
1 tbs of brown sugar
3 cinnamon sticks
1 tsp of cloves
1 tsp whole allspice
Add wine, brown sugar, orange slices, and cinnamon sticks to crock pot. Put spices in a tea ball and and that to the crock pot. Simmer and serve warm!
Healthy chocolate truffles / choc-date bliss balls;
You will need;
1 + 1/2 cups mixed nuts of your choice
1/4 cup of cocoa (or cacao powder)
14 large pitted dates (ish – i use a few more than this, adjust to desired taste and consistency)
1-2 teaspoons of vanilla essence (you can add more if you love it really rich)
Small amount of coconut
Whizz the nuts and cocoa in the blender / food processor till they form a kind of course “flour” you can stop before floury if you like a little crunch in your truffles/bliss balls.
Add the dates and vanilla essence whizz these through too (depending on your blender and capacity you may have to remove the nutmeal first, blend the dates and then combine in a bowl if your blender struggles with the whole load)
Whizz till combined, or combine in a bowl if you have had to blend it in two lots.
Form into balls in your hands, roll in a small amount of coconut and set on a tray or plate in the fridge.
DONE!
These are SOOOOO yummy – and are a fabulous and HEALTHY alternative to traditional rum balls / chocolate balls! I love these, they have been my favourite preggy-mummy treat <3 hubby loves them to as does everyone who has tried one 🙂 give them a go – warning… you will become HOOKED!!! 🙂
Gluten and dairy free, raw and vegan!! <3
Gluten Free Dairy Free Zucchini Gratin Recipe
Ingredients
1 cup rice milk
1 tablespoon tapioca or corn starch
6 tablespoons olive oil – use divided
3 medium white or yellow onions (about 1 pound), cut in half and thinly sliced
2 teaspoons kosher or fine sea salt
1 teaspoon pepper
¼ teaspoon nutmeg, freshly grated
4 medium zucchini (about 2 pounds)
1/4 cup sundried tomatoes packed in oil, dried and finely chopped
1/2 cup fresh basil leaves, minced
¾ cup gluten free Kinnikinnick panko style bread crumbs
¼ cup nutritional yeast
Directions
Preheat oven to 400 degrees.
Mix ¼ cup rice milk with the tapioca or corn starch and set aside.
Heat 4 tablespoons of olive oil in a large skillet over low heat. Add the onions and salt and cook until the onions are very tender but not brown, about 20 minutes. Cut the zucchini in half lengthwise then slice about ¼ inch thick. Add the pepper, nutmeg, zucchini, sun dried tomatoes and remaining ¾ cup of rice milk to the onions, raise the heat to medium, cover the pan and cook for 10 minutes or until the zucchini is fork tender.
Remove the cover, raise the heat to high, bring the mixture to a boil and stir in the rice milk starch mixture. Cook the mixture, stirring, until the mixture thickens; about 1 minute. Remove from the heat and stir in the basil.
Combine the bread crumbs with the nutritional yeast. Put the zucchini mixture into a 9 by 12 inch (or similar sized) baking dish, top with the bread crumb mixture and drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 20 minutes or until bubbly and browned.
Servings:
serves 6 – 8 people. 🙂
http://www.number-2-pencil.com/2013/05/23/slow-cooker-lemon-garlic-chicken/ this is our family’s favorite slow cooker chicken. It’s tastes great and makes your home smell amazing. Throw together a salad and you have a complete mask!
Our kids just LOVE grandmas Shepherd’s Pie so last year we made it for X-mas dinner. Went with ground turkey to accommodate our non red meat eating guests and everyone loved it. It’s such a “comfort food” for us but so simple … loaded with vegetables of your liking … topped with yummy mashed potatoes.
Hot Apple Cider
3 parts 100% apple juice
1 part 100% orange juice (I prefer pulp free)
Bottle of cinnamon sticks (more or less depending on taste)
Combine all ingredients in a pot and cook on low until warm. (It’s also good cold.)
My kids LOVE this cider. We don’t have juice often, so it’s a nice treat. It’s delicious, not too spicy, and even a little healthy. Or you could probably add some of your favorite rum or vodka to it and make it not so healthy. 😉
Enjoy!!!
Note: 1) You can use frozen, fresh or bottled juice. 2) Ground cinnamon can be used in place of sticks, but sometimes wheat is mixed with it to prevent caking, so look for one that is gluten free if you go that route. 🙂
2 cups sweet potatoes
1 cup soymilk ( I used almond)
1/2 cup sorghum, honey, or maple syrup (or 3/4 cup brown sugar)
1 Tbsp Molasses (optional – not needed if you use sorghum)
3 Tbsp oil
1/4 cup cornstarch
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp powedered ginger
1/4 tsp powdered cloves
1.5 tsp cinnamon
I was also thinking of added 1 tbsp bourbon. I will next time but this was yummy without.
Boil or pressure cook peeled sweet potatoes. Mash or blend in food processor. Add rest of ingredients and mix thoroughly. Pour into unbaked vegan pie crust. Bake at 400 degrees for 50-60 minutes.
Sweet and Sour Meatballs
Ingredients
2 pounds ground beef
1 egg
1onion, chopped
1pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly
Directions
In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
In a slow cooker combine chili sauce, lem on juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.
Chocolate Chip Cream Cheese Ball
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely Diamond of California Chopped Pecans
Graham crackers
Directions
1.In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
2. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
3. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).
This is so YUMMY!!! And it’s such a hit at parties and family gatherings….
Apple Cake Recipe with Cranberries
Cranberries add a tart kick to this traditional apple cake. Not too much of a kick, Bubela. Just enough. But if you loathe cranberries, leave ’em out. It’s all good.
Dry ingredients:
1 cup sorghum flourGluten free apple cake with cranberries
1/2 cup buckwheat flour or almond flour
1/4 cup tapioca starch or potato starch (not potato flour!)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic light brown sugar, packed
Wet ingredients:
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup soy, rice milk or coconut milk
1/4 teaspoon lemon juice or light tasting rice vinegar
2 tablespoons raw organic agave (or honey, if not vegan)
2 teaspoons bourbon vanilla
Add-ins:
2 rounded cups chopped apples
1/2 cup fresh or thawed frozen cranberries, halved or chopped
Topping:
Sprinkle of raw sugar
Instructions:
Preheat oven to 350º F.
Line a deep 9-inch round cake pan with greased parchment paper (or grease and lightly flour).
In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.
In a smaller bowl combine the wet ingredients: whisked egg replacer, light olive oil, applesauce, vanilla rice or coconut milk, vinegar, agave, and vanilla. Whisk till combined.
Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth- but not too thin- cake batter.
Add half the apples and cranberries and stir in (keep some for the top).
Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter.
Sprinkle lightly with raw sugar.
Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. (Timing might also be influenced by the size of your chopped apples, oven temperature variations, etc. If your ingredients are cold, I suggest you bring them to room temperature.)
Cool on a wire rack.
Serves 9 to 10.
Maple Roasted Acorn Squash Recipe
Looking for an elegant winter side dish for the holidays? Shhh. I’ll let you in on a secret. This is one of the easiest vegetable sides you could make. And it looks so pretty on the plate. Pick deep green same-sized acorn squash.
Ingredients:
Half a medium acorn squash per person
Olive oil
Maple syrup
Sea salt
Vegan buttery spread
Instructions:
Crank the oven to 400ºF.
Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.
Pour some water into the pan- you’ll need a good inch or two (this helps keep the squash from scorching/sticking to the pan).
Drizzle the squash with fruity olive oil and some pure maple syrup until it collects in the hollow. Season with sea salt. Add a pat of vegan butter in the middle.
Place the pan into the preheated oven.
Roast the squash until it is fork tender. Easy, right? And delicious.
Serve as is.
Gluten Free Frozen S’ Mores Recipe
Ingredients
Gluten free, non-stick cooking spray or vegetable oil
1½ pints gluten free rocky road or chocolate ice cream (or dairy-free ice cream)
1¼ cups Kinnikinnick gluten-free graham style crumbs
2 tablespoons melted unsalted butter or dairy -free butter substitute
8 teaspoons mini semisweet chocolate chips (or dairy-free chocolate chips)
½ cup heavy cream or dairy-free whipped topping (equal to 1 cup whipped)
Directions
Spray a 6 cup (½ cup each) silicone muffin pan with gluten-free cooking spray or brush lightly with oil. (This recipe works best with a silicone baking pan, or use paper liners.)
Let the ice cream soften at room temperature for about 10 minutes (it should be easy to scoop) or microwave on high power for 30 seconds.
Combine the gluten-free graham style crumbs and melted butter until fully mixed. Place a heaping tablespoon into each of the 6 cups of the muffin pan and press down firmly. Reserve the remaining crumbs for garnish. Sprinkle 1 teaspoon of chocolate chips into the bottom of each cup on top of the crust. Reserve the remaining chips for garnish. Scoop ½ cup of ice cream into each cup and press down firmly with the bottom of a glass. Freeze until firm, 1–2 hours.
Whip the cream until stiff peaks form. Remove the s’ mores from the muffin pan by pushing on the bottom of each muffin cup and popping them out. Top with the whipped cream and garnish with the remaining crumbs and chocolate chips.
Easy Christmas Slice
1 cup desiccated coconut
1 cup raw cashews
1/2 teaspoon natural vanilla extract
1 tablespoon honey or agave nectar
1/4 cup dried cranberries
1/4 cup pistachios or macadamia nuts (depending on preference).
Place the coconut and cashews into your blender or food processor and blend until the mixture forms a smooth paste. Gently mix in the vanilla and honey/agave nectar until combined. Add the cranberries and pistachios and pulse until chopped and combined. Press the mixture into a silicon loaf tin and put it into the fridge for several hours to set.
So easy and great for little ones to help! Merry Christmas !
Dairy-free Choc Mint buttons
1 cup roughly chopped cacao butter
1/2 cup cacao
4 tablespoons honey
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
pinch of salt
Melt cacao butter in a pan on stove over low heat. Stir in the honey until combined. Remove from the heat and stir in the cacao until the mixture is smooth, add the vanilla, peppermint and salt. Pour into mini muffin silicon moulds to half full. Put in the fridge to set.
While I haven’t tried this before they sure look delicious sugar cookie recipe both gluten free and dairy free . They will also be a fun ativity for you lil one to help with . Hope you give it a try this holiday season . Merry Christmas .
http://www.livingwithout.com/issues/3_1/Gluten-Free-Holiday-Cookie-Recipes-1402-1.html
Here’s my recipe! A gorgeous gluten free Choc Mint desert! Perfect for Christmas!
Choc Mint
1 cup (150 grams) roughly chopped cacao butter
1/2 cup cacao or cocoa
4 tablespoons honey
1/2 teaspoon vanilla
1/2 teaspoon peppermint*
pinch of salt
Melt cacao butter over low heat. Stir in the honey until combined. Remove from the heat and stir in the cacao or cocoa until the mixture is smooth, add the vanilla, peppermint and salt. Pour into mini muffin silicon moulds to half full. Put in the fridge to set. Enjoy!
choc mint icecream cake:
1 handfull spinich
400gm tin coconut milk ( full fat
1 tablespoon vanilla essence
1 teaspoon peppermint essesence
1 bag cherries ( can use fresh also) chopped into 1/4s
1 bag dark choc chips
place coconut milk and essences into ice cube trays and freeze.
once frozen place spinich into processor ( or thermie) and blend untill mush. add iced cubes of the coconut milk and blend till smooth. epty in as much choc bits and cherry pieces as to your liking and mix together pour into mould** or icecream container and freeze till ready to be served.
** you can use a bowl for this but line with cling wrap to stop it from sticking and then once hard flip upside down and rub your hands all over the outside to lightly melt and allow to drop out removes clingwrap and serve. with this i also pour magic ice over the top to give it the christmas pudding look with some spearmint leave jammed in to 🙂
Impossible quiche (so quick and easy!!)
125g ham, chopped
1 small onion, finely chopped
1 1/2 cups (180g) grated tasty cheese
1/3 cup (50g) self-raising flour
Salt & freshly ground pepper, to season
4 eggs
1 1/2 cups (375ml) milk
I usually add tomatoes and capsicum aswell, add anything u like 🙂
Step 1Preheat oven to 200°C. Grease a 5 cup capacity pie dish.
Step 2Combine ham, onion, cheese, flour, salt and pepper in a medium bowl. Scatter over base of dish.
Step 3Whisk eggs and milk together in a large jug and pour over ham mixture. Cook for about 40 minutes or until puffed and golden. Cool slightly. Serve warm or cold.
At my house we LOVE sweet potato hash from Paleo Parents. It’s not specifically holiday oriented – but we plan to have it every Xmas morning as our tradition 😉 Ingredients
2 sweet potatoes, diced small
2 green apples, diced small
1 large yellow onion, diced small
2 Tbsp lard
1 lb. breakfast sausage (such as the maple sage breakfast from Beyond Bacon
salt and pepper to taste
Instructions
In a large cast iron skillet over medium heat, melt lard.
Sautee potatoes and onions until potatoes just begin to soften.
Add sausage and apples, continue to cook until sausage has browned, breaking up larger pieces.
Add salt and pepper and serve.
Here is one of my favorite recipes for the holidays. This one is for the adults! Holiday punch. 1 cup st. germain, 2 bottles brut champagne, 2 cups vodka, 1.5 cups POM juice, .25 cup fresh lemon juice, fresh rosemary sprigs (roll in hands to release their oils), fresh pomegranate seeds. Mix together in a punch bowl.
Now make a ice ring! Fill a bundt pan 1/2 full with equal parts champagne and POM juice. Add a handful of cranberries and if desired a few pinches of edible glitter. Freeze 6 plus hours prior to serving. To extract run frozen pan quickly under running hot water.
I first learned about this recipe from my best friend’s Mother. You will have to make ALOT of this because it goes really fast..It didn’t get the name “Christmas Crack Candy” for nothing.
1 cup unsalted butter (NOT margarine)
1 cup brown sugar
2 cups semi-sweet chocolate chips ( I prefer to use Guittard Baking chips)
40 saltine crackers (give or take)
Instructions
Heat oven to 400.
Line 12×17 cookie sheet with foil and grease with a bit of butter.
Layer the saltine crackers on top of the foil.
Heat butter and sugar on stovetop and heat until boiling.
Boil for 3 minutes.
Pour butter and sugar mixture over crackers and spread evenly.
Bake 5-6 minutes in oven.
Remove pan from oven and let cool 3-5 minutes, then sprinkle with chocolate chips. As chocolate chips melt, carefully spread into an even layer over the toffee layer. Let cool completely (can refrigerate to cool more quickly.) Break into bite-sized pieces or use a pizza wheel to make more uniform squares. Store covered.
*Note : I have also toasted some coconut or almonds and liberally sprinkle them on top of the melted, spread chocolate. Really yummy.
GF DF biscuits. Got to have bread with christmas dinner!
1 c. almond flour (.3 3/8 oz)1/2 c. brown rice flour (.3 oz)1/4 c. potato starch (.1 1/2 oz)1/4 c. tapioca starch (.1 1/8 oz)1 tsp xanthan gum2 tsp baking powder1 tsp baking soBBCda1 1/2 tsp sugar1 tsp sea salt2/3 c. soy milk + 1 tbsp lemon juice1/4 c. unsweetened applesauce (measured in a solid measuring cup)1/4 c. canola oil1. Line a baking sheet with parchment paper. Preheat the oven to 450 degrees.2. Whisk all of the dry ingredients from almond flour through sea salt in a medium-sized bowl.3. Add lemon juice to milk. Keep chilled until ready to use.4. Whisk applesauce into the oil.5. Add the applesauce/oil mixture to the dry mixture. Stir well. Then add the milk/lemon juice mixture and mix.6. Using an ice cream scoop, place the biscuit dough on the prepared pan.7. Bake for 12 minutes.