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Plum Pickin’ Pineapple Jam

July 18, 2012 By 12 Comments

This time of the year our pantry and refrigerator is overloaded with all kinds of delicious produce.

Most recently, with the help of Bountiful Baskets we have received an overabundance of fruits like cherries, peaches, nectarines, plums and pineapples.

So much so that even my large family cannot keep up.

What’s a girl to do?  Well preserve them of course!

Freeze them, dehydrate them, jam them, can them, whatever you do, do your best to maintain the natural goodness of these fruits.

This recipe combines the sweetness of pineapple with the tartness of fresh-picked plums.  No added sugar, artificial flavor or preservatives, this is a jam you can be proud to serve your family.

The best part?  It’s only two ingredients and can be whipped up in minutes, poured into your crockpot and prepared overnight while you are sleeping.

It is that easy.

I suppose it’s not really fair to call this a jam.  The texture better resembles a fruit butter, but the process is very jam-like and the flavor reminds me of my great-grandmother’s plum jelly.  If you desire a more jam-like preserve, simply create a slurry of arrowroot and water (1 tbs of each should do the trick), remove the reduced pineapple and plum preserves from the crock, cook them over medium heat and add just enough of the slurry to create the jam-like texture you desire.

Because this recipe only makes four half-pints, I prefer to simply keep this in the refrigerator.  If you choose to keep yours in the pantry, I recommend a hot-water canning bath. Step-by-step directions can be found here.

Whatever you choose to do with your preserves, I hope they invoke memories of summertime and stories on grandmas lap, just as they do for me. :)

Enjoy!

Print
Plum Pickin’ Pineapple Jam

Ingredients

  • 3 lbs Ripe Plums
  • 1 lb Pineapple

Instructions

  1. Prepare plums by washing, slicing and removing pits. Leave skins intact. Place plums and pineapple into high-speed blender, ½ batch at a time.
  2. Blend until smooth and pour into 6-quart crockpot.
  3. Set crockpot to cook on high for 6 hours, do not use your lid! It is important to allow the mixture to reduce by at least half (mine usually reduces to about 1/3 once complete), so please leave the lid off to ensure for the best reduction.
  4. Once reduced to the appropriate thickness, fill four half-pint jars and refrigerate or process as directed.
  5. Serve on your favorite gluten-free/paleo bread.
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Be certain to visit the other FoodNetwork SummerFest bloggers to see what other fun dishes you can make with your plums this season!

Ingredients, Inc.: Pork, Plums and Rosemary Kabobs

Virtually Homemade: Grilled Plum Pizza With Goat Cheese

Cooking Channel: Best Plum Dessert Recipes

BGSK: Grandma Esther’s Plum and Walnut Cake

Delicious Lean: Plum Delicious Pork Chops

Daily*Dishin: Roasted Chicken With Plum Chili Salsa

Healthy Eats: 6 Ways to Cook With Plums

Napa Farmhouse 1885: Time for Plum Cobbler?

Thursday Night Dinner: Plum BBQ Chicken

From My Corner of Saratoga: Plum Upside Down Cake

Cooking With Elise: Vanilla Plum Tart

Sweet Life Bake: Plum Pineapple Margarita

FN Dish: Perfect Plum Recipes

Filed Under: Dairy Free, Gluten Free, Other, Paleo, Recipes, Side Dishes, Sugar Free, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , , , , ,

Adopt a Gluten-Free Blogger, Ricki Heller from Diet Dessert and Dogs

June 26, 2012 By 6 Comments

I was so excited when Shannon from Enjoying Gluten-Free Life contacted me to let me know that the sign-up for this month’s Adopt A Gluten-Free Blogger was ready to go because there is one blogger I have been waiting to adopt but always seem to either miss the sign-up date (darn day-job distractions ;) ) or when I do get to sign up, she is already taken.

This month I am honored to adopt Ricki Heller from Diet Dessert and Dogs.

What can I say about Ricki?  Well first, despite our differences (she’s vegan, I’m not), we have sooooo much in common.

Ricki and I are both educators.  She teaches at a University, I teach at a K-12 school.

Ricki and I both have spouses who eat differently than we do.  I’m grain-free, my hubby is not.  Ricki is vegan, her hubby is not.  Regardless, we love them, they love us and we make our dietary differences work.

Ricki has dogs, I have dogs.

And lastly, Ricki and I both love our salad, but still leave plenty of room for dessert (have your cake and love it…diet dessert…yeah, you get the picture).

Because of these similarities, I must admit that I had a very difficult time determining which recipes I wanted to share with you.  I have tried many of Ricki’s recipes and have loved every one of them. Heaven’s knows her Raw Chocolate Fudge-Topped Brownies are reason alone to put Ricki on your follow list!

Of all her recipes, there is one that has truly become a staple in our home.

About a year ago Ricki shared an ‘almost instant’ grain-free breakfast cereal that looked very similar to one of my beloved childhood favorites—cream of wheat.  I remember being so excited about this recipe and so grateful that I had everything on hand to make it that I had whipped up our first bowl within minutes of her post being published.

Since then, this Easy No-Cook, Grain-Free Breakfast Porridge has graced our table at least once a week, every week.  Really. It is that good.

With so many great recipes, I couldn’t stop at just one.  If you have been over to the In My Gluten-Free Kitchen series at Celiacs in the House, in the recent tour of my own Gluten-Free kitchen you may have noticed my ‘fruit counter’ with a big, beautiful watermelon on it.  This time of the year we eat at least 1-2 watermelons a week, so when Ricki shared this Watermelon-Basil Cooler I knew I wanted to try it!

Just fancy enough to be served in a grown up glass, this cooler certainly hit the spot.  If you have never enjoyed the taste of basil and watermelon together, this is a great way to start!

Thanks for hosting this month’s event, Shannon.  And thank you, Ricki, for being you! xoxo

Do you have a blogger you would like to adopt?  There is still time to sign up for June! And Shannon made certain there is an opportunity for all of you to join in, blog or not.  Hurry! Don’t miss your chance.

I hope you will all join me for next month’s Adopt a Gluten-Free Blogger which will be hosted right here at And Love it, Too!  xoxo

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BLT Frittata

June 2, 2012 By 3 Comments

I will be quite literally off-the grid for a few days but couldn’t leave without sharing just one-more recipe with you all.

This BLT Frittata or Egg Pie is one of our favorite meals. Perfect for breakfast, lunch or dinner, it goes together quickly, is loaded with healthy greens and delicious ingredients.  Make ahead and re-heat as needed, this dish is sure to become a family favorite.

Enjoy!

Print
BLT Frittata

Ingredients

  • 6 oz Uncured Bacon
  • 2 Tbs Bacon Grease
  • ¼ med Red Onion, diced
  • 2 cloves Garlic, minced
  • 1 c Greens (Kale, Broccoli Raab or Spinach all work well), chopped
  • 8 eggs
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 large tomato, sliced
  • 2 tsp chopped fresh Parsley

Instructions

  1. In 425 degree oven, bake bacon on parchment-lined cookie sheets until crisp.
  2. Grease one 9-inch pie pan, set aside.
  3. Set aside to cool and measure two tablespoons of bacon grease into a large skillet.
  4. Over medium-high heat, use the bacon grease to caramelize the onion and garlic.
  5. Remove from heat and quickly add greens, stirring until wilted but not over-cooked.
  6. Crumble bacon and add to the greens mixture.
  7. Add greens to prepared pie pan.
  8. Whisk together eggs, salt and pepper. Pour over greens mixture.
  9. Carefully layer slices of tomato over greens and eggs and sprinkle with parsley before baking at 425 for 30-35 minutes.
  10. Once a knife can be inserted into the middle and come out clean, remove pie from the oven. Allow to cool slightly before serving.
  11. Makes 8 servings.
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Have a wonderful week everyone! Happy Summer!

This recipe is also being shared at: Foodie Friday

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Sugar Free Tagged With: , , , , , , , , , , ,

Unsweetened Vegan Coconut Milk Crockpot Yogurt

April 28, 2012 By 17 Comments

When my daughter was diagnosed with a milk allergy at just 17 months old, I could have never imagined where our food journey was about to take us.

It was just two years prior to that when I learned of my son’s shellfish allergy.

Because my son is severely allergic to shellfish, exposure giving him a full-blown anaphylaxis response; and because I had never ever dealt with a food allergy before his, I figured his immediate and dire reaction was exactly what we should expect with all food allergies.

If only it were so easy.

According to the Mayo Clinic, food allergy symptoms may include:

  • Tingling or itching in the mouth
  • Hives, itching or eczema
  • Swelling of the lips, face tongue and throat, or other parts of the body
  • Wheezing, nasal congestion or trouble breathing
  • Abdominal pain, diarrhea, nausea or vomiting
  • Dizziness, lightheadedness or fainting

These symptoms do not include more severe, anaphylaxis reactions where there may be a constriction and tightening of airways, shock, rapid pulse, dizziness or loss of consciousness; symptoms that require immediate care.

With so many varied symptoms, some that may not reveal themselves for as long as two to three days after ingesting an allergen, it is difficult, if not impossible at times to properly diagnose a food allergy.

When an allergy is diagnosed, especially when it is a food that is commonly enjoyed on a daily basis (milk, wheat, etc), there is often a panic of “what am I going to eat/how am I going to feed my child?”

That is where mommy bloggers like me come in.

Once I began to dig in and figure out what all exactly had milk in it, I immediately felt a sense of panic.

Quickly I learned that I had to not only watch out for the word “milk” on the label, nooo…I had to watch out for key words like: casein, whey and lactose.

After hours and hours of inspecting, dissecting and learning to read food labels, here are just a few things that I learned.

Bread has milk it.

Ham has milk in it.

‘Veggie cheese’ has milk in it.

A number of artificial sweeteners are derived from milk.

Breath mints. Breath mints sometimes have milk in them.

Medication sometimes has milk in it (like that pink amoxicillin pediatricians often prescribe)

Chocolate. Oh my poor baby…do you know how difficult it is to find chocolate that is truly dairy free?

Oh my poor baby.

But then I learned, not all bread has milk in it.  There is plenty of ham that is made without lactose or casein additives.  Vegan cheese is okay for us; ‘veggie’ cheese often is not.  Artificial sweeteners are not good for us anyway, so we just eliminated those…breath mints don’t always have milk in them and when it comes to chocolate, the richest, creamiest and finest dark chocolates are often dairy-free.

I can live with being a chocolate snob. Better yet, I can live with teaching my daughter to be a chocolate snob.

There are certainly worse things in life.

Still, when it comes to every day foods: cheese, yogurt, milk… where do you turn when you have a dairy allergy?

Fortunately for us, it seems the market is finally becoming aware of the growing epidemic food allergies have become.

Instead of being a rarity, we are finding that our difficulties are actually being shared by many in our community, in our country and even throughout the world.

Every day it seems new products arrive which make our world not only easier, but tastier too.

Unfortunately, many of those products come with a big price tag.

Take yogurt for example.

One six-ounce container of dairy free yogurt costs us anywhere from $1.29-$1.60 each.

Each.

We love yogurt.  We love the naturally healing good bacterial provided by yogurt.

We do not, however, love that price.

It did not take me long to determine that making my own yogurt might be a worthwhile venture.

But how?

My friend Stephanie O’Dea, the crockpot lady herself seemed to have the answer.

You see, Stephanie came up with the ingenious idea of making organic yogurt in her crockpot.

A reader of hers even made an allergy-free version of crockpot yogurt.

So I tried it.

I failed.

I tried again.

I failed.

By the fourth or fifth time, I had just about given up.  Just about.

After many, many attempts…I am pleased to say that I, too, have learned to make yogurt in my crockpot.

More than just a cultured milk product (which is very yummy in its own right), I finally managed to make a yogurt my children can sink their spoons into.

With just a few tweaks to Stephanie’s ingenious recipe, I have turned 6 oz of yogurt into 128 ounces of pure gold…

Okay, so it’s still yogurt.  But for a savings of about $30 a batch, it might as well be gold in my book.

Learn how to make your own liquid go…er, yogurt by following the recipe and detailed steps below.

Enjoy!

 

Print
Unsweetened Vegan Coconut Milk Crockpot Yogurt (Adapted from Stephanie O'dea's. original recipe)

Ingredients

  • ½ gallon Unsweetened Coconut Milk
  • 4 Tbs Agar Agar Flakes
  • 6 ounces (1 container) Plain, Dairy-Free Coconut Milk Yogurt

Instructions

  1. In 4-6 quart crockpot, mix together ½ gallon unsweetened coconut milk and 4 tbs of agar agar flakes. Turn temperature to low, cover and cook for 1 hour.
  2. Remove cover, whisk agar agar and milk mixture until fully incorporated, return cover and let cook for another 1 ½ hours (2 ½ hours total).
  3. After 2 ½ hours, remove cover, whisk agar agar and milk mixture again, return cover and unplug crock.
  4. Allow crock to sit for 3 hours, unplugged with the lid on.
  5. When 3 hours have passed, scoop out 2 cups of the warmish milk/agar mix and put it in a medium bowl. Whisk in the container of dairy-free coconut milk yogurt then dump the bowl contents back into the crockpot. Stir to combine.
  6. Keeping crock unplugged, return lid and wrap a heavy bath towel (or two) around the crock for insulation. Let crock sit for 10-12 hours (overnight is best). In the morning, you will discover your lovely yogurt, milk and agar mix has thickened, although it will not be as thick as the store-bought stuff you are used to. Still, there is no doubt this is yogurt.
  7. If you still want to add more thickness, try adding in ¼ c tapioca starch or arrowroot powder.
  8. You may find bits of agar still floating in the mix, because we add in whole fruits to ours, the few flakes that are left never bother us.
  9. If you must, straining your yogurt can remove any extra agar remnants.
  10. Add in fruit, honey or whatever toppings you please to your velvety white creation.
  11. Have fun, make it your own and eat in good health.
  12. Makes 1/2 gallon.
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Papaya Lime Coconut Muffins

March 25, 2012 By 16 Comments

I’m sorry I have been so quiet this past week.

Truth is my family and I have eaten a lot of whole-food this week with very few inspirational recipes.

The best meals are those that don’t require recipes though, right? ;)

Oh, I do have a couple of special just-waiting for that right moment recipes under my belt; but with Easter quickly approaching, I am doing my best to perfect a few Eater-related, gluten-free, dairy-free refined sugar-free but still as good as you remember recipes for you to enjoy.

Then my friend Shirley Braden announced her March Muffin Madness event and I knew I had to find a way to participate.

I love muffins. Blueberry, strawberry, raspberry, lemon, banana, banana chocolate chip and more.

I must say muffins were one of the top things I missed when going gluten-free.

Knowing that Shirley is going to have something amazing and never heard of before recipes for her event, a classic blueberry muffin just wasn’t going to do.

So I took a look around my kitchen to see what inspiration I might find.

Because we are so close to Mexico and the tropical produce that comes with, this time of the year our stores are brimming with bright, beautifully exotic fruits that make you dream of days on the beach just by cutting in.  Naturally, my kitchen is well stocked with these luscious fruits waiting to be devoured.

Of these, the papaya fruit has to be one of my favorites.  Beautiful coral pink hues and lightly sweet, squeeze a little time juice on and you have created a paradise for your mouth.

These muffins highlight what I consider to be the best of the best in regard to paradisiacal delights; papaya and lime with coconut and banana, naturally sweet and no sugar needed.  Like having the ultimate fruit salad in one easy-to-carry high-protein package; these muffins may not plump up like the glutinous cousins you so fondly remember, but don’t let their flattened package fool you, these are every bit as pillowy sweet as a muffin should be.

Enjoy!

Print
Papaya Lime Coconut Muffins

Ingredients

  • 6 ounces Papaya, peeled and seeded
  • Zest of 1 lime
  • Fruit of 1 lime (remove the pith and use the entire fruit, not just the juice)
  • 1 large, very ripe banana (about 4 oz)
  • ½ c Coconut Flour (unsifted, 2.75 oz)
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • ½ c Coconut Oil
  • ½ c Unsweetened Coconut Milk
  • 1 tsp Vanilla
  • ½ c Shredded Coconut, unsweetened

Instructions

  1. Preheat oven to 350f. Generously grease or line 12 muffin tins, set aside.
  2. Add all ingredients to blender in the order listed.
  3. Blend until ingredients are fully incorporated, tampering as needed.
  4. Scoop ¼ scant cup of muffin batter into each prepared tin.
  5. Bake for 45-50 minutes or until muffins are golden and the centers are firm.
  6. Allow muffins to cool in the tin, they should be moist but not mushy and will firm up as they cool.
  7. Makes 12 servings.
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It’s that easy!

Don’t forget to enter for your chance to win a copy of Paleo Parents new cookbook, Eat Like a Dinosaur today!  Entries close at 11:59 tomorrow, March 26, so be sure to leave your comment here to win.

Also, stop by BeBesty.com every Thursday to see a combination of new and not previously published recipes with the occasional oldie but goodie from yours truly.  Register and comment here by midnight tonight (March 25) for your chance to win a $50 Visa gift card, tell them SunnyB sent you ;)

This recipe is also connected with: Wellness Weekends

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ICM, Giveaway and the Chocolate Mint Green Monster (AKA, the healthiest Shamrock Shake this side of the pacific)

March 12, 2012 By 20 Comments

Happy Ingredient-Challenge Monday!

As Shea and I announced last month, the 2nd Monday of every month is now dedicated to our ICM challenge!

As mentioned this past Saturday, we have a lot in store for you this month.

First, our featured ingredient for this month: Kale!

Like I have said before, I love love love my greens!  But of all the greens, kale is definitely at the top of the list.

Why?

It’s versatility.  Raw, cooked, dehydrated or blended into your favorite smoothie, this green packs a delicious nutritional punch anyway you chose to serve it.

Low calorie high fiber.  Can you say, win!?

One cup of kale has only 33 calories yet offers 5% of the daily value for fiber.  Additionally, one cup of raw kale also has 206% of your Vitamin A (for your eyesight, appetite control and taste buds), 134% Vitamin C (keeps your immune system strong), 9% of your daily calcium (for your bones, nerve function and more!), and 6% of your daily iron (keeps your blood healthy and your immune system strong).

Kale is also a good source of Vitamin K, Vitamin B6, Magnesium, Potassium, Copper, Manganese and more!

All this from one not-so-little leaf.

Seriously, kale does a body good.

Inspired by a delicious recipe from the wonderful book I reviewed this weekend, Eat Like a Dinosaur, Shea and I are pleased to open this ICM challenge with our own very green, wonderfully delicious kale recipes for you.

 

This smoothie has all of the markings of a delicious dessert, especially when topped with a dollop of coconut whipped cream (never mind the amount in the picture below, which was solely for aesthetics, really, a spoonful will do).  Even so, packed with raw fruits and vegetables, a powerful anti-oxidant punch from the raw cocoa and a good amount of protein from the raw cashews, even without the whipped cream, I have no doubt you will find lots of not-so-guilty pleasure in this delicious drink.

Heck, I’ve been drinking it every morning for the last week.

It is that good.

With approximately three cups of kale in each large serving…

Well, I’ll let you tally the nutritional value on that.

This is good stuff.

;)

Enjoy!

Print
Chocolate Mint Green Monster (AKA, the healthiest Shamrock Shake this side of the pacific)

Ingredients

    Coconut Whipped Cream (Optional)
  • ¼ c Arrowroot Powder
  • ¼ c Palm Sugar
  • Cream from 1 can of full-fat coconut milk, refrigerated at least 48 hours (I prefer Thai Kitchen)
    • Smoothie
  • 2 sliced banana’s, frozen
  • 1 handful raw cashews (approximately ¼ c)
  • 1 c unsweetened almond or coconut milk
  • 1 Tbs raw cocoa
  • ½ tsp Mint Extract
  • 4 big kale leaves, stems removed and shredded

Instructions

    Coconut Whipped Cream:
  1. Refrigerate mixing bowl for at least 2 hours.
  2. Using coffee grinder or small blender, blend together arrowroot powder and palm sugar until completely incorporated.
  3. Remove mixing bowl and coconut milk from refrigerator. Scrape cream from coconut milk container, being careful to leave as much of the water out of the cream as possible. Place in chilled mixing bowl. Using stand-mixer, whip on medium-high or high speed for about 60 seconds. Slowly add arrowroot and palm sugar ‘powdered sugar’ mix until the ideal sweetness and consistency has been achieved. Refrigerate until ready to serve.
    4. Smoothie:
  4. Load ingredients into high-speed blender in the order shown. Blend until completely smooth. Serve as-is or with a dollop of coconut whipped cream.
  5. Makes 2 small or one large serving(s)
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:) Now that I have shared my kale recipe with you, won’t you share yours with us?

To enter this month’s Ingredient-Challenge Monday:

1. Simply link your kale recipe to the blog-hop below.

2. Link this post with your recipe, using the ICM logo (at the top of the post) or through simple mention in your individual recipe post (not your homepage).

3. You may submit more than one recipe, but please ensure you link each one correctly and only enter each recipe once.

 

What’s in it for you? :) We’re glad you asked!

Each month, Shea and I will select one winner from the ICM recipes shared and feature that recipe on our own page (double exposure, YAY!).

This month though, we have something extra-special for you.  Remember the lovely book from Paleo Parents?  Each entry into this month’s ICM challenge wins you the opportunity to win your own copy of Eat Like a Dinosaur!

:) Link it up, share your kale recipes and increase your opportunity to win!

 

Wait, what if I don’t have a blog?

That’s OKAY! There are more ways to win!

1. Do you have a fantastic kale recipe?  Leave a comment below with the recipe in full.  Shea and I will be happy to consider this in our monthly feature, and you will be entered into our monthly drawing.

2. “Like” And Love it, Too On Facebook, and leave a comment telling me you did.

3. “Like” Dixie Chik Cooks On Facebook, and leave a comment telling me you did.

4. “Like” Paleo Parents On Facebook, and leave a comment telling me you did.

5. Follow @andloveittoo On Twitter, and leave a comment telling me you did.

6. Follow @dixiechikcooksOn Twitter, and leave a comment telling me you did.

7. Follow @PaleoParents On Twitter, and leave a comment telling me you did.

Entries will be received through 11:59pm March 26, 2012.  Winners will be announced EOD March 27, 2012.

Remember, each action = 1 comment.  Each comment = 1 entry.  The more actions = the more opportunities to win!

Good luck everyone, we cannot wait to see what you come up with! xoxo

 

Filed Under: Beverages, Dairy Free, Desserts, Gluten Free, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , , , ,

Elana Amsterdam’s New Cookbook: Gluten-Free Cupcakes

April 24, 2011 By 2 Comments

When Elana Amsterdam recently asked if I would like to review a copy of her new cookbook, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour, I felt extremely honored and a tad bit flabbergasted…a bit like Porky Pig; tripping over my tongue in attempt to utter a simple phrase. 

Thankfully, we were conversing over the computer and not in person, so (I hope) my words were a bit more couth and reserved than what was truly going through my head in that moment. 

Even so, when my package from Ten Speed Press arrived Friday afternoon, my enthusiasm and childlike giddiness were unmistakable. 

I have mentioned my addiction to cookbooks previously, and must admit that my husband often chuckles at my tendency to absorb recipe collections as if they are novels waiting to be devoured. 

The thing that truly sets Elana’s cookbook aside from the rest of my collection is her ability to explain why she chooses the ingredients she uses.  Much like the elaboration as to why she chooses to work with almond flour in her first cookbook, Elana offers great detail and tremendous insight into not only her ingredients, but also the equipment she uses to achieve superior results in her cupcake recipes.  It is through educated decisions that we make our best choices; Elana offers us the ability to make better decisions by her detail and candor throughout this delightful edition.

With many naturally dairy-free, and a number of vegan recipes included throughout the Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour cookbook, this is surely something my family and I will turn to time and time again. 

With permission, I am thrilled to share with you one of the many recipes we were delighted to sample this holiday weekend. 

These lime cupcakes, especially when topped with vegan coconut frosting, are delightfully sweet but not overpowering in flavor.  Undoubtedly, you and your guests will sing as you enjoy, “you put the lime in the coconut and mix it all up…”

Sing with me now…

Photo and Recipe Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey

 

Lime Cupcakes

Makes 10

Sweetness: Medium

1/2 cup coconut flour

1/2 cup blanched almond flour

1/2 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup grapeseed oil

1/2 cup agave nectar

2 tablespoons firmly packed lime zest, plus more to decorate (about 3 limes)

Preheat the oven to 350°F. Line 10 muffin cups with paper liners.

In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and 2 tablespoons lime zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost, sprinkle with the remaining lime zest, and serve.

 _____________________

Vegan Coconut Frosting

Makes 2 cups

Sweetness: Medium

1/2 cup coconut milk

1/2 cup agave nectar

1 tablespoon arrowroot powder

1 tablespoon water

1 cup coconut oil, melted over very low heat

In a medium saucepan, bring the coconut milk and agave nectar to a boil over medium heat. Whisk the ingredients together, then decrease the heat and simmer for 2 to 3 minutes, to reduce just slightly, stirring frequently.

In a small bowl, dissolve the arrowroot powder in water, stirring to make a slurry. Increase the heat under the saucepan to medium-high so the mixture is bubbling. Add the arrowroot slurry to the coconut mixture, whisking constantly until the mixture thickens and turns opaque and shiny, about 1 minute. Once the mixture becomes shiny, remove the pan from the heat and gradually blend in the coconut oil with a handheld mixer until well combined.

Allow to cool on the counter for 15 minutes. The mixture will not look like frosting yet—don’t worry; this is okay.

Chill the frosting in the refrigerator for 1 to 11/2 hours, until the frosting fully solidifies and looks opaque white in color. Remove from the refrigerator and whip with a handheld mixer until thick and fluffy. The frosting will be sticky looking and lumps will dissolve during whipping.

Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days. Allow the frosting to soften a bit after removing from the refrigerator. Stir with a flexible spatula until spreadable.

Be sure to pre-order your copy while you still have time!  Currently offered through my Amazon Shop for just $9.23, Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour will be released on 4/26 at the full price of $16.99.  Order your copy today! 

Filed Under: Dairy Free, Desserts, Gluten Free, Other, Paleo, Recipes, Vegan Tagged With: , , , , , , , , , , , , ,

Japan, Autism, and Don’t Forget Your Breakfast! Cookie Bars

April 3, 2011 By 2 Comments

As I take a moment to watch my family, I am overwhelmed with a sense of gratitude.

We have our challenges; learning disabilities, a history of physical impairments (all of which have either been repaired or are treatable in nature), and obvious food challenges…but all in all, I am amazingly blessed. 

Every day I awake to a beautiful family, wonderfully brilliant children, a strong and handsome husband, a humble home that keeps us warm and provides a place to rest.  We have a yard to play in with fertile soil that has provided abundance to fill our bellies and laughter to fill our soul. 

In the eyes of some we may not have much; but to others, we are truly wealthy. 

We have never gone without.  Through our talents, strength, and occasionally the sheer sweat of our brow, we have always been able to find a way to give to others.

I pray we never forget how blessed our lives truly are.

Last month, we watched helplessly as devastating quakes changed the lives of millions.  Many of you shared in my excitement to reach out and help as we could through a wonderful event put on by Sabrina over at The Tomato Tart.  Through this bake sale, more than $8000 has been donated to Second Harvest Japan where your donations will be turned into food to help benefit those with the greatest need.  Given that Second Harvest Japan turns every $100 into $1000 worth of food, this means that more than $80,000 of food will be made available through your donations.  Thank you. 

April marks another cause which is very close to my heart. 

Autism Awareness Month took on a deeper meaning for me when my father married his high-school sweetheart, five years ago.  My father’s lovely bride had two beautiful children of her own who my father quickly adopted, the youngest of whom happens to be autistic.  While I wish we had more time to spend with my adopted siblings, it is because of Cheryl’s experience and due diligence as the mother of a child with special needs that I have not only been able to secure my own  children’s educational rights, but also have learned to appreciate my children’s differences for the gift that they are. 

Since their wedding and my father’s adoption, I have grown very fond of my sweet sister and her magnificent ways.  

Because this blog is dedicated to Gluten Free and Dairy Free living, I have received a number of questions and general inquiries from parents of autistic children.  Gluten free and dairy free living, more specifically, a gluten-free, casein-free diet, has shown to benefit everything from celiac patients (like me) to those affected by learning disorders such as ADD, ADHD, and is gaining recognition as an alternative treatment for autism. 

You may have noted that since beginning my blog, my recipes have made a turn from simply dairy free (which, by definition is a diet free of cow’s milk products) to a casein free diet.  This is in large part because since beginning my blog, not even one year ago, my family has turned to a more restrictive gluten-free, casein-free diet to help relieve symptoms identified in both my dairy free daughter and my son who has been diagnosed with ADD.  I suppose it is time for me to change my “About” page, which identifies their dairy and shellfish allergies, and share a bit more about what has progressed more recently under the Busby roof, though I shall not take opportunity to do that tonight. 

I will say, however, that this month has a lot in store for this little blog of mine.  In addition to projects I have that will benefit my followers in general, I am grateful to be a participant in an event being held by Bob’s Red Mill to raise Autism Awareness.  Please be sure to check back for more details as to where and when you can find my guest post on their page, but in the meantime, be sure to visit BRM for many gluten-free, dairy-free recipes throughout the month.

Without further adieu, I am pleased to reveal what has been dubbed “the best breakfast recipe ever” by my houseful of children.  Inspired by a recipe my children found in their own children’s cookbook, I managed to not only ‘tweak’ this dish to meet our dietary needs, I must say these are a notch above the original on everything from taste to nutritional value for anyone lucky enough to enjoy.

(As you can see, this recipe met my daughter’s qualification for ‘fancy’, so much so that she insisted I use her Fancy Nancy recipe card to jot my notes upon.)  

As the first official breakfast recipe of this site, these breakfast bars are almost like eating oatmeal cookies for breakfast.  Packed with nutritional, high protein almond flour, high fiber chia or flax seeds, delicious fruit bits, and rich blackstrap molasses which is packed with iron, potassium and calcium; there is no guilt in serving these wonderful bits for the most important meal of the day.

A great make-ahead meal, don’t forget your breakfast by keeping these gluten-free, dairy-free goodies on hand!

Enjoy!

Don’t Forget Your Breakfast! Cookie Bars

½ c Coconut Oil, Softened

¼ c Black Strap Molasses

¼ c Agave Nectar

2 Large Eggs (room temp)

2 c Blanched Almond Flour

1 tsp Baking Soda

1 Tbs Cinnamon

2 Tbs Chia or Flax Seeds, whole

1 ½ c GF Granola

1 c Certified GF Rolled Oats

1 c Dried Cranberries

Preheat oven to 350f.  Lightly coat 13×9 inch cake pan with oil and dust with blanched almond flour, set aside.  In large mixing bowl, cream together coconut oil, molasses and agave.  Beat in eggs and set aside.  In medium bowl, mix together almond flour, baking soda, cinnamon and chia or flax seeds.  Blend dry mix with wet ingredients.  Fold in granola, oats and cranberries.  Press batter evenly into prepared cake pan and bake for 15-20 minutes or until edges are lightly golden.  Remove from oven and allow to cool in pan. 

Makes 24 breakfast bars.

Serve with a glass of your favorite non-dairy milk for a delicious on-the-go breakfast treat.

Before I finish this post, I wanted to take a moment to share with you one of my favorite resources for Autism-related information.  The mother of three beautiful children, I have known Rachel since long before her life was blessed with her sweet Dak.  Please take a moment to visit my friends site: Footprints in Time for beautiful pictures, timeless poetry and inspiration that will benefit any parent, blessed to know autism or not. 

Have a great night.

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Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes, Side Dishes, Sugar Free, Vegetarian Tagged With: , , , , , , , ,