No Bake Peanut Butter Balls

Growing up, my mom used to make something similar to these but I think the main ingredient was powdered sugar and we just do better on natural sweeteners.  These are a quick, easy, fun treat to make with the kids.  Sorry, no pictures.  I meant to take some, but they were gone before the camera came out...this often happens!  I know pictures are nice, but I've just got to face the fact that as a busy mom, sometimes it just doesn't happen.  =)

Peanut Butter Balls
(gluten, dairy, egg, soy, tree nut free, vegan)

1 c. almond flour
1/2. roasted peanut butter (we like maranatha or trader joe's brand--just peanuts and salt)
1/4 c. tapioca starch
1/4 c. agave nectar
2 tbsp. coconut or grapeseed oil
1 c. finely crushed GF chex cereal OR GF icecream cones (i had some broken cones to use up, yum!)
1/3 enjoy life mini chocolate chips

In a bowl, combine almond flour, peanut butter, tapioca starch, agave nectar, and oil.  Stir well.  Dough should be thick, not sticky.  You may need to add another tbsp or two of tapioca.  Add crushed cereal and chocolate chips.  Roll into balls and place on plate.  Refrigerate for an hour or two before serving, if you can keep your kiddos out!  We also like these frozen.

Variation:  Sub honey for agave and raisins for chocolate chips.

Behold, the BREAD! {a review}

I made all our bread goods from scratch before going gluten free.  And though I don't miss it all the time, I do miss the convenience of toast or sandwiches for quick picnic lunches.  I've bought horrid gf loaves and some good ones, too, but the price was hard to swallow.  Udi's (which is closest to a great taste and gf/cf/egg free) is over 6 bucks a loaf around here!!!  YIKES!  I have tried many different recipes through the last 4 years--bouncing back and forth between hopeful anticipation and despair of ever finding a truly good recipe that met our needs and tastes. 
I think I may have {gasp} finally found one!  YAY!  It is The Whole Life Nutrition Kitchen's Vegan sandwich bread.  Yum!  It looks good...it tastes good...it must be, well, good! 

Behold, the Bread!

Vegan Raspberry Chocolate Chip Ice Cream

My husband bought me this for Christmas and now that the weather is turning, it's time to get it out and get crankin'!  (Er, plug it in)  I am so excited for this coming hot season (and believe me, it WILL come!).  I love ice cream.  Factor in that we don't eat dairy, and then add the cost of yummy vegan ice cream in stores and THEN add the fact that our little health food store only carries 3 varieties of one brand (vanilla, chocolate and mint chocolate chip) and you've got one sad girl...until now.  Home made ice cream is too easy!  Just mix ingredients in the blender and then pour into the ice cream maker for 20 minutes, tops.  My husband and I made this vegan raspberry recipe the other night for our date after the kiddos were in bed.  Ice cream and old tv shows like The Andy Griffith Show and The Dick Van Dyke Show--who could ask for more?

--Vegan Raspberry Chocolate Chip Ice Cream--

In your blender, mix:

1 can coconut milk, whole fat (I like Thai Kitchen)
1/3 c. agave nectar
3 cups frozen raspberries
1/2 tsp. vanilla bean powder (it's a new love of mine--I got mine at mountain rose herbs) or sub vanilla exract; just make sure it's gluten free like Simply Organics.

Pour into ice cream maker and follow your machine's directions.  Add 1/4 c. chocolate chips (we use Enjoy Life brand) when the icecream is setting but not quite frozen.  Serve with your favorite old-time sitcom.

Trail Mix Popcorn

I threw this  together for a family gathering that was featuring multiple types of popcorn--kettle, peanut butter, and pink popcorn, to name a few.  We served them in cute little paper bag baskets.  They were an especial hit with the kids.

TRAIL MIX POPCORN
8 c. popped corn
1/2 c. maple syrup
1/2 c. cranberries
1/2 c. coarsely chopped nuts (hazelnuts, pecans, almonds)
1/2 c. chocolate chips (I use Enjoy Life brand)
sea salt to taste

Heat maple syrup over a medium low heat.  Bring to a boil and boil for about 2 minutes.  With popcorn in a large bowl, pour maple syrup carefully over popcorn and carefully stir.  Add cranberries and nuts; mix.  Add chocolate chips and barely mix in.  Pour into a 9x13" pan, salt, and freeze to cool completely.  Store in an air tight container. 

Roasted Red Bell Peppers

I'd been buying jarred roasted red peppers for years, but once I figured out how easy it is to roast them myself, there's been no turning back.  (I'm sure everyone else already knows how simple it is, but just in case, I thought I'd do a post on it.) 

Roasted red peppers are SO YUMMY!  They are great in pasta dishes of all sorts, as well as in paella and salads and salad dressings. 

Preheat oven to 400 degrees.

Wash peppers.

Optional:  Rub on a little cold pressed olive oil.

Set upright on a baking sheet.

Bake for 45 minutes, turning every fifteen minutes.

Remove from oven and cool.

Carefully (check for hot spots) remove skin.

Eat within 3-4 days or freeze.

These are a few recipes with roasted red pepper potential:

hoppin' johns

roasted red pepper vinaigrette

spaghetti with mushrooms, kidney beans, and roasted red peppers

paella

confetti rice

Gluten Free, Dairy Free, and Egg Free Drop Biscuits

I have been working on biscuits for a long time.  Just when I seemed to get a recipe down, it wouldn't turn out the next time I made them.  My husband took these on too, and we got to a point where they were, well, just okay.  I've been experimenting a bit with almond flour, thanks to Elana's Pantry (link on my sidebar).  I think I finally figured out a recipe that works for us.  And the cinnamon raisin variation is a favorite with my kids.

DROP BISCUITS

1 1/2 c. almond flour
1 c. sorghum or rice flour
4 tsp. baking powder
1 tsp. xanthan gum
1 tbsp. ener-g egg replacer
2 tsp. agave nectar
4 tbsp. coconut or grapeseed oil
1/2-3/4 c. water or safe milk

directions

in a large bowl, mix dry ingredients, including egg replacer.  with  a fork, cut in agave and oil.  Add water and mix completely.  Drop biscuits onto a baking sheet with a large spoon or ice cream scoop.  Bake at 375 degrees for 10-13 minutes or til lightly browned on top.

cinnamon raisin version: 

-add 1 tsp. cinnamon to the dry ingredients
-up agave to 4 tsp.
-after mixing biscuits, gently incorporate 1/3 c. raisins into the batter. 
-bake as usual

makes 12 biscuits

blueberry right-side-up cake

This was a totally unexpected surprise.  I was making Flying Apron's Berry Corn Muffins, but had to sub some things.  I wasn't sure how {if} it would turn out...turns out, it made a dessert instead.  My husband said it reminds him of pineapple upside down cake, only with blueberries.  The cake sort of seperates during baking, so there's these subtle layers going on...yellow, cream, and blue.  It was quite a hit.

blueberry right-side-up-cake

~preheat oven to 375
~mix dry ingredients in a large bowl:

1 c. WHITE rice flour
1/2 c. potato starch
1/3 c. corn grits
3/4 tsp. baking soda
1/2 tsp. sea salt

~blend together:

1/2 c. grapeseed oil
1 1/4 c. water
1/3 c. honey
1/3 c. agave
2 tbsp. maple syrup
1 tbsp. flax seed
1 tsp. gf vanilla extract
1/2 tsp. lemon oil or 6 drops doterra essential oil

~pour blended ingredients into the bowl and mix with the dry ingredients. 
~pour into a greased 9x13" pan (the batter will be thin) and gently sprinkle blueberries on top--you want them to sort of float.
~bake for 25-30 minutes, til golden and the blueberries are well set.

Spaghetti with Mushrooms, Kidney Beans, and Roasted Red Peppers

With a name like that, do I even have to add a recipe???  Another quick post while sitting home from church with the baby.  This is a fast and easy meal, if you have everything on hand.  It is good alone with just a salad, or with chicken as well.

Spaghetti with Roasted Red Pepper Sauce

1 lb. gf brown rice pasta ( i like tinkyada's or trader joe's)
2 c. kidney beans
1 c. mushrooms
1 c. roasted red peppers
4 cloves garlic
2 c. spinach, coarsely chopped
1/4 c. cold pressed olive oil
1/4 c. water

• cook pasta
• saute garlic gently in olive oil
• in a blender, blend together on low:  garlic in olive oil, 1/4 c. water, 1/2 c. roasted peppers (retaining other half for dish)
• saute mushrooms
• add kidney beans, pasta, remaining peppers, and spinach
• heat through
• salt ans pepper to taste
• serve

Vegan Chocolate Pecan Ice Cream--Vita Mix Style

I am holding a sick baby, typing one-handed, so these posts will be short--and some of them, sweet. ;-)  I had a need for chocolate ice cream the other night and invented this.  It was amazingly creamy.  My husband approved, too.  You do need a high-powered blender for this, otherwise you'll have ice chunks.
chocolate pecan ice cream
1/4 c. boiling water
1/2 c. gf cocoa
1-14 oz. can coconut milk, full fat
1 tsp. gf vanilla extract
1/4 tsp. xanthan gum
1/2 c. agave nectar
4 c. ice
1/2 c. pecans

• in a freezer safe bowl, mix boiling water, cocoa, and vanilla--it won't be totally liquid
• add coconut milk and agave and stir well
• add xanthan gum; make sure it's mixed in well
• freeze for an hour, stirring once or twice
• add ice
• pour into blender
• mix on high, stirring with the blender's tamper
• pour back into your bowl and add pecans
• serve immediately; freeze leftovers

German Chocolate Cake--vegan, gf/cf, egg free, and sugar free [whew!]

Letting go of eggs really messed with my head--at least where gf baking is concerned.  I am not as adventurous as I once was because mistakes can be costly.  It's a whole 'nother ball game since eggs can have so many different functions in baking.  Let's see, were the eggs used as a binder?  emulsifier?  other?  Sometimes it takes quite a bit of trial and error to figure it out.  (Like the time I tried to make our favorite gf brownie mix with egg replacer instead of the real thing; it completely seperated while baking--liquid (mainly oil) on top and a brownie-hard-tack on bottom.)  But I digress...
We had a birthday party recently and I made this chocolate cake from Ali at The Whole Life Nutrition Kitchen with frostings from Elana's German Chocolate Cake.  Elana's cake looks really good too, but alas it has eggs (like 10 of them!) so no-can-do.  No matter, the cake was a hit with the entire clan, (most of which are not gluten free) regardless of the egg status.  When asked how I made a healthy cake taste so good, (were they infering that healthy can't taste good?) I replied, "It's the prunes."  No, really.  LOL.  {wink}  I don't think they believed me...

Confetti Rice Salad

This is my version of a recipe my husband's mother made for a party. Originally, it was found in a Taste of Home cookbook. My kids all like this so I'll often make it for lunch. Last time, I roasted my own red sweet peppers from the garden--so, so good!

4 cups cooked rice (I have used both basmati brown or white)
2 cups cooked black beans
3/4-1 cup roasted red peppers
1/2 cup chopped cilantro
4 green onions, diced (including greens)
1/4 cup cold pressed olive oil
4-6 TBSP raw apple cider vinegar
2 TBSP water
1 tsp cumin
1 tsp sea salt
1/2 tsp freshly ground pepper

In a large bowl, toss all ingredients. Chill 2 hrs. Serve in a large glass bowl (because it's pretty). Serves 4-6 people depending whether it's the main course or a side.

Want some Honey Baked Lentils with that chicken?

Right now I'm looking for easy, satisfying dishes--easy because I have to do them quickly or in phases between my sweet little one's interruptions; satisfying because, boy, can this boy eat! I'm still eating for two these days and I need food that will last. So here's my take on honey baked lentils--great with the brined chicken legs or a roast chook. I bake them at the same time, remembering to pull the lentils after the first hour if roasting a bird.

HONEY BAKED LENTILS

1 1/2 c. lentils
1/4 c. quinoa
5 c. water
1 carrot, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
3 cloves garlic, crushed
2 tbsp. coconut oil
4 tbsp. honey
1 tbsp. molasses
1 tsp. sea salt
1/4 tsp. thyme
1/2 tsp ginger
1/2 tsp. cumin

Dump ingredients into a 9x13" baking dish. Mix well. Bake at 350 degrees, covered, for 45 minutes to an hour. Leaving foil or lid on, allow to cool a few minutes before serving.

Roasted Corn Salsa

I've been making this salsa for so many years I've got it memorized. I *think* the original recipe came from my aunt who got it??? Well, wherever it came from, it's here to stay. This is my go-to for potluck's and I'm always asked for the recipe.

Broil til golden:
4 cups frozen or fresh corn
Remove from oven and cool.

Meanwhile, slice, dice and mix:
2 cups black beans
4 green onions, sliced
1 small red onion, diced
4 (or more) cloves garlic, diced
1 tomato, diced
1 avocado, diced
one c. cilantro chopped (makes about 1/2 c. once chopped)
1/3 c. cold pressed olive oil
4 limes, juice of
1 tbsp apple cider vinegar
salt and pepper to taste

Add cooled corn, mix well. Serve with chips, on burros, tacos, grilled chicken, any Mexican dish, really. Or just eat by the spoonful like I do.


PS--I keep forgetting to add pictures! I'll have to come back to that. Really.

zucchini and sweet onion saute

Okay, so this is as simple as it gets--so simple, you're probably wondering why it even gets its own post--what can I say? I love zucchini fresh from the garden! This was my favorite breakfast last summer, believe it or not. We picked our first two yesterday. Care to guess what we ate with dinner? Costata Romanesco is my all time favorite zucchini-type to grow and eat! The scalloped edges are pretty in any dish...

3 tsbp cold pressed olive oil
1 sweet onion, sliced
4 zukes, sliced
salt and pepper to taste

Heat olive oil over a med flame (love my cast iron skillet for this, by the way). Throw in onions and zucchini. Stir to separate zucchini slices. Place a lid on skillet. Stir every minute or so until onion is translucent and zucchini is tender. Salt and pepper to taste. Eat.

Tangy Coleslaw

The best gluten free foods are naturally gluten free! I had never been into "slaws" before trying a home made one. Slaws made at home are not limp, soggy things. No, they are vibrant, colorful and yum-o. Perfect for that summer BBQ.

Slaw
1/2 head of red cabbage, shredded
2 carrots, finely shredded
2 apples, thinly sliced
6 radishes, thinly sliced (or shredded)

Dressing
1/2 c. fresh orange juice or pear juice
1 lime, juice of
2 tsp honey
2 tsp apple cider vinegar
2 tsp coconut milk (thai kitchen) or rice milk
6 tbsp cold pressed olive oil
1 tsp grated ginger
1 tsp sea salt
1/2 tsp pepper

Whisk dressing ingredients in a bowl. Add to slaw. Toss. Keep chilled. Serves 6.