My Favorite Granola

I started with the Almond Joy Granola from Minimalist Baker, but I rarely follow recipes. I keep going to the Minimalist Baker recipe and then I try to remember the changes I have made. It can be a bit confusing and not terribly efficient. So, I will try to write my recipe here in the hopes that next time I make granola I will be able to find the recipe I actually use.


My Favorite Granola

2 cups old-fashioned oats
1 cup 9 grain flakes Azure Standard
1 cup raw almonds
1 cup coconut chips (large flakes)
3 tablespoons turbinado sugar
1 1/4 teaspoon sea salt

1/4 cup virgin coconut oil
1/4 cup peanut butter
1/3 cup honey

  1. Line a cookie sheet with parchment paper. Preheat oven to 340°.
  2. Mix all dry ingredients together in large bowl.
  3. Heat coconut oil, peanut butter and honey in microwave safe bowl (1 min high) or heat on stove, until melted. Stir to combine.
  4. Pour melted mixture over dry oat mixture and stir until all dry ingredients are moistened.
  5. Spread on cookie sheet in thin layer.
  6. Bake for 11 minutes. Stir and bake for another 11 minutes (20-25 minutes in total)
  7. When the granola is browned remove from oven and let cool on baking sheet.
  8. Once cooled, break apart large pieces and use parchment like a funnel to pour granola into airtight container.20190109_082836.jpg

I usually top each bowl with a small handful of chocolate chips. I don’t add them to the container because 1. they all fall to the bottom 2. I don’t want my kids asking for granola so they can pick out all the chocolate chips 3. this way I can use the granola in a fruit parfait and not pick out chocolate chips 4. more chocolate when you want it and none when you don’t. (I think AA Milne would be proud of that sentence.)

*Note to self: Make when Josh is out of town or he may eat all of it straight from the container.

Advertisements

Review of Nature’s Dairy-free creamer nutpods

img_20170131_110331809.jpg

It is great to have dairy-free milk for your cereal and creamer for your coffee, but I am always looking for dairy-free milks to use in cooking. Have you ever bought an unsweetened box of milk to find that it contained “natural flavors” that made your chicken and dumplings taste of vanilla? Or had a dessert turn out too sweet because you couldn’t figure out how much to adjust the sugar to compensate for the coffee creamer? I might be the only one, except for the chicken and dumplings because that was my sister.
My new favorite product is nutpods. So far I have used it in my coffee, tea, chai, hot chocolate, gravy and made the best mashed potatoes I have had in ages! Even my dairy eating husband thought they were the best mashed potatoes I have ever made. They were so creamy and didn’t have any weird flavors (like vanilla, coconut or almond). Even though I have a huge pot of Minestrone soup I might have to make mashed potatoes because I bought more nutpods! And a little cream in your gravy is always a nice touch. My aunt used to add a little half-and-half to the turkey gravy at holidays. I added a couple of tablespoons of nutpods to my pan gravy and served it over herb chicken, oh my, it was very good.

I am drinking chai right now and I can’t believe that it is dairy-free.  Speaking of chai, my favorite is from Blue Lotus Chai- Rooibos Masala Chai. I love that it is caffeine free and I can add how much of whatever sweetener I choose.

img_20170131_110639203.jpg

I don’t really have a story or anything to write, I just want to tell someone about the stuff I like. Maybe I’ll have a “favorite things” post. Not like Oprah, but for people who are going to a favorite things party and need some ideas. Who wouldn’t want to go home with coffee creamer?

GF DF Brownies

GF DF Brownies

  • 1/2 cup coconut oil
  • 1/4 cup DF chocolate chips
  • 1 cup organic cane sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/3 cup cocoa powder
  • 1/2 cup GF flour blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Melt coconut oil and chocolate chips in microwave safe bowl.  Stir in sugar. Add eggs one at a time, mixing well.  Add vanilla and cocoa powder. Mix well, until smooth. Add GF flour, salt and baking powder. Gently fold flour in, until just incorporated. Pour batter into greased 8×8 pan. Bake for 25- 30 minutes at 350°.

 

So, I made these for my little GF girl to have in her lunch. BUT, they smell so amazing! AND they are brownies. I really don’t know it I can resist them. She can’t eat the whole pan. They will be stale before she could eat all of them. Right?

These brownies are pretty fragile. I can’t seem to get the first one out of the pan without some damage. I have been sending them to school, but I prefer them in a dairy free brownie sundae!

Not a good photo. I’m working on it.

Mini Donut Break

 

img_20161004_104235881.jpg

 

It is fall break here and at our house any school break is a reason to make donuts. This time I had two requests from the children. The eldest asked for gluten free and the youngest asked for “no pumpkin”. But it is FALL! Fine, no pumpkin. I wanted to have spice donuts, but after I put hemp protein powder in these babies, I decided that chocolate would be better. My kids are pretty good at eating what I give them, but green donuts aren’t terribly appetizing. So a couple of tablespoons of cocoa and these donuts were perfectly chocolate. These are so good! I’m still so new to gluten free baking. I haven’t even begun to figure it out. These actually turned out. They were light and so tender. I was trying to find a substitute for rye flour and in a list I saw hemp flour. AND since gluten free products benefit from protein added to them I thought “hemp protein powder”. It worked. I am so happy.

GF DF Chocolate Donuts

  • ½ cup GF flour blend (Bob’s Red Mill)
  • ¼ cup hemp protein powder (Manitoba Harvest)
  • ¼ cup oat flour
  • 1 teaspoon baking powder
  • 1/3 cup cane sugar
  • Pinch freshly ground nutmeg OR dash pumpkin pie spice
  •  ¼ tsp salt
  • 2 Tbsp cocoa powder (or carob powder)
  • 2 Tbsp coconut oil, melted
  •  1/3 cup unsweetened coconut milk beverage
  •  ½ tsp vanilla
  • 1 egg
  • 2-3 tablespoons powdered sugar for dusting

Mix all the dry ingredients together. Stir egg, milk, and vanilla together. Add wet into dry ingredients. Stir in melted coconut oil. Preheat oven to 400° while the batter rests. Fill greased donut (or muffin) pan 1/3 full. Bake for 6-10 minutes (depending on pan size, 6 min. is perfect for mini donuts). Cool on wire rack and shake in*/sprinkle on powdered sugar. Makes about 18-24 mini donuts.

I have tried filling the donut pan using a spoon because I think it will be easier or less wasteful or something, but using a pastry bag or sandwich bag with the corner snipped is the best way to fill the pan.

*My girls love to cover the donuts in tons of sugar. Put 2 tablespoons of powdered sugar into a (food safe) paper bag. Gently toss 1-3 donuts in the bag at a time. These donuts are fragile and one or two have been lost to overzealous sugar shaking.

 

Raco? Taco Rice

I was thinking of calling this Mexican dirty rice or taco rice. The “raco” name was suggested by my eight year old. My DH went further to suggest that we open a raco truck. Hmm, yeah that isn’t happening. I was craving taco meat and rice and tortilla chips; raco was born. I guess this is like hamburger helper, although I can’t remember ever eating hamburger helper.  I have no idea how I got through college without eating hamburger helper, but as I was dealing with chronic headaches and food allergies at the time, I just never bought the stuff.

Raco

  • 1-1 1/2 lbs Grass-fed Ground Beef
  • 2 Tbsp, Taco Seasoning (Azure Market, GF and no weird stuff)
  • 1/2 large onions, chopped
  • 2 cups cooked rice
  • 1 cup crushed tomatoes (Natural Value Organic)
  • Tortilla Chips
  • 1 bunch cilantro leaves, rinsed, stems removed

Brown the ground beef, season with taco seasoning. Add onions and cook until translucent. Add cooked rice and pour tomatoes over all. Cook until bubbly. Taste and adjust seasoning if necessary. Top with cilantro leaves and serve with tortilla chips.

Probably best to serve this with a green salad, this isn’t really the healthiest recipe, not veggie packed or anything. Still, it’s easy and yummy and probably not at all original. Oh, well. I mostly wanted to write down the recipe for the next time I make it.

Is It? Is It Here? FALL!

I clearly remember the first time I found that I liked Fall. It was my freshman year of college. School didn’t start until the end of September, so for the first time in my life I could see Autumn coming. I wasn’t dreading the beginning of school. I enjoyed the weather getting cooler and the leaves changing. Plus, after school began I felt pretty collegiate walking around campus under the canopy of colorful foliage. Now, holy cow, people are going crazy over fall. Were people always crazy about fall, but because we didn’t have Pinterest we didn’t know? I like pumpkin, but get a grip! Pumpkin doesn’t have to be in everything! So, I’m gonna share some pumpkin recipes. Just kidding, no really I am. Only my favorite one though. I found I don’t care for savory pumpkin. Pumpkin soup, pumpkin chili, pumpkin pasta, pumpkin pasties? I found a whole page of savory pumpkin recipes from the Huffington Post, go ahead knock yourself out. This recipe is from Grandma Velma. She wasn’t really my grandma. My dad called her Aunt Velma, but she wasn’t his aunt either. Grandma Velma was vaguely related to us. Her family and my grandparents came out to Oregon from Arkansas about the same time. She was a character. She sewed quilts and watched soap operas all day. I have five quilts in my closet she made, plus an afghan and we were barely related! Just imagine how many quilts her actual grandchildren have! She was a great, old-fashioned, Southern gramma. And a great cook.

Pumpkin Cake Roll-From Grandma Velma

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 cup chopped pecans
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Filling

  • 1 cup powdered sugar
  • 8 oz vegan cream cheese (like Tofutti)
  • 1/2 teaspoon vanilla
  • 4 tablespoons vegan butter (like earth balance)

Preheat oven to 375°. Grease and flour a jelly roll pan and line with wax or parchment paper.

Beat eggs on high for 3 minutes. Gradually beat in the sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together dry ingredients, fold into pumpkin mixture. pour batter into prepared pan. Top with nuts.

Bake for 15 minutes. Lay out a tea towel and sprinkle with powdered sugar.

When the cake is done carefully turn it out onto the sugar covered tea towel. remove the paper from the back of the cake. Roll the cake in the towel and let it cool.

Beat all the filling ingredients together until smooth.

Slowly and carefully unroll the cake. Smooth the filling over entire cake and roll again (with out the towel).

Chill and slice to serve.

img_20161124_183239601.jpg

 

 

 

 

Gluten Free Dairy Free Tuna Noodles

GF and DF Tuna Noodle Casserole

  • 1 half medium onion, diced
  • 1 stalk celery, diced
  • 1 quarter bell pepper, diced (I use red)
  • 1/2 teaspoon Cajun seasoning or salt and pepper
  • 1 1/2-2  cups unsweetened non-dairy milk
  • 1/4 cup vegan cheddar cheese shreds
  • 1 tablespoon potato flour
  • 1 or 2 7 oz cans tuna, drained
  • 3 cups (dry) gluten-free elbows
  • crushed potato chips or vegan Parmesan to top (optional)

Cook noodles according to package directions. Saute onion, celery and pepper in olive oil or vegan butter in a medium sauce pan. Add seasoning and milk. Heat through. When little bubbles form around edge of pan, stir in potato flour. When most of the lumps have disappeared (don’t worry, it will be fine, just keep stirring) add in the cheese shreds. On low heat, stir until cheese is melted. Remove from heat. Stir in tuna. This is the time to add more milk, if it looks too dry/thick. Mix tuna sauce into cooked and drained noodles. (OR now you can add more milk, if it looks too dry.) Pour noodles and sauce into 2 qt casserole dish. Top with crushed potato chips or vegan parm. Bake at 375° for 25-30 minutes, uncovered.

wp-1467992822513.jpg

There it is. Up at the top so you don’t have to scroll through all my story-telling to get to the recipe. I hate when you have to search to find the recipe. (I know I am guilty of doing this.) I don’t care about your husband or your cat. I  really don’t want to hear about your fabulous trip to NYC. And I don’t want to see your gorgeous photos because I am jealous! (I have no talent in photography) I just want the recipe! So, now I can story-tell to my little heart’s content and it won’t be in anyone’s way.

I have a recipe for DF tuna and noodles, but now we are trying to be gluten free for my sweet daughter. This girl is a trooper. She has had so many health problems and I am just amazed at how she handles them. The only times I have been in the ER have been with her. I think that because her birth was so difficult, I am more nervous for her. I feel like she needs more protection. I also feel like I have let her down. I should have been more in tune to her body. I know I can’t make sure she doesn’t get sick, but oh, I want to do just that! Anyway, in my attempt to be a more overbearing mother I have decided to eliminate gluten from her diet. Now we are going to be dairy AND gluten free. I am praying that it makes a difference in her health. I am going to be super vigilant for 6 months to see if it makes any difference. Then I might relent and let her have Chick-fil-A nuggets because I hate to deny her of her favorite things. This is where my darling husband would say “Are you the mom?” Yes, I am the mom, but I also know how hard it is to not eat your favorite food. I so wanted my children to be able to eat whatever they wanted, but being healthy is more important. And that is the moral of today’s story.