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Simple Smoothie Series: The Health Nut

Simple Smoothie Series: The Health Nut || Homemade Dutch Apple PieThe final smoothie in this series is packed with nutrients and has no added sugar.  So I call it the health nut.

Dates and fruit add a touch of sweetness while flax seeds, avocado, egg yolks and vegetables provide critical fats, vitamins, minerals and omega-3’s.

The health nut is a very mild smoothie.  There are no strong flavors that overpower.  It is perfect for kids.

I used yogurt for probiotics, but this smoothie works just as well without any dairy products.  You can use coconut milk or water to get the correct consistency.  Then add a powdered probiotic.Simple Smoothie Series: The Health Nut | Homemade Dutch Apple Pie

This smoothie does require a little bit of forethought.  You should soak the dates in warm water for a bit before using them.  The dates plus the soaking liquid will help sweeten the smoothie better that way.  I just put the dates and water in the blender the night before and add the rest of the ingredients in the morning.

You can adjust the amount of dates and fruit to your liking to make the smoothie sweeter if desired.

This smoothie is great as part of your breakfast or lunch or even for a mid-day snack.  Pour some in a travel mug with a straw and sip on it throughout the day when you need a little pick-me-up.

A smoothie is a great way to add nutrients to your diet with little effort.  This health nut smoothie is a delicious way to do it.Simple Smoothie Series: The Health Nut | Homemade Dutch Apple Pie

 

Simple Smoothie Series: The Health Nut
Serves 1
A simple, nutritious smoothie with no added sweeteners.
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Ingredients
  1. 3-4 dates, pitted, soaked in 4 Tbsp. warm water
  2. 1 small or 1/2 medium apple
  3. 10 -15 grapes (red or green)
  4. 1 medium stalk celery
  5. 1/2 medium carrot, peeled, cut in chunks
  6. 1/4 cup whole milk yogurt, kefir, coconut milk yogurt, milk or coconut milk
  7. 1 egg yolk
  8. 1/4 avocado
  9. 1 Tbsp. flax seeds
  10. 1/4 tsp. sea salt
Instructions
  1. Soak dates in warm water over night or at least 3 hours.
  2. Combine the soaked dates (with liquid) and the remaining ingredients in a high powered blender.
  3. Blend until smooth.
  4. Serve immediately or store in the refrigerator or freezer.
Notes
  1. You can soak the dates in the blender.
  2. The egg yolk, flax seeds and avocado are all optional, depending on your tolerance.
  3. You can substitute cucumber for the celery.
  4. You can substitute cooked squash or pumpkin for the carrot.
  5. You can add 2 Tbsp. soaked nuts if you tolerate nuts.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Smoothie Series: True Blue-Berry

Simple Smoothie Series: True Blue-Berry || Homemade Dutch Apple PieToday I’ve got a smoothie that is sure to please everyone.  Who doesn’t love blueberries?!

This true blue-berry smoothie gives a double shot of flavor with both whole blueberries and blueberry juice.

A blueberry smoothie is great for really little ones because you can leave out the sweetener and it still has a lot of flavor.  Just be careful how you serve it so it doesn’t get on everything!

If you or your kids are adventurous you can also add a few pieces of roasted beets.  A little goes a long way in terms of changing the flavor.  But it also adds a lot of nutrition.  If you don’t tell your kids it’s in there they might not know.  It won’t change the color.

You can also easily add elderberry syrup to a blueberry smoothie for extra immune system support.

If you are dairy free you can leave out the yogurt and add a bit of powdered probiotics instead.  The smoothie will taste great without the yogurt.  Or you can add some coconut milk for texture.

Every summer we load up on fresh Michigan blueberries while they are in season and freeze them.  Then all winter long we can have delicious smoothies like this, knowing we’re using fruit from the peak of freshness.

If you do not have a blueberry stash in your freezer you can get frozen organic blueberries at the store.  They are a better option than any fresh berries you find in the winter since it is not blueberry season.

Blueberries are my favorite fruit…and a blueberry smoothie is my favorite flavor.  What’s yours?Simple Smoothie Series: True Blue-Berry || Homemade Dutch Apple Pie

Simple Smoothie Series: True Blue-Berry
Serves 2
A healthy smoothie bursting with blueberry flavor.
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Ingredients
  1. 1/2 cup blueberries (fresh or frozen)
  2. 1/4 cup pure blueberry juice
  3. 1/2 cup plain whole milk yogurt or coconut milk yogurt
  4. 2 egg yolks
  5. 2 Tbsp. honey
  6. 1/4 tsp. sea salt
  7. 1 Tbsp. roasted beet (optional)
  8. 2 Tbsp. elderberry syrup (optional)
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until smooth.
  3. Serve immediately or store in the refrigerator or freezer.
Notes
  1. To make this into popsicles simply pour the smoothie into popsicle molds and freeze until solid.
  2. If you serving the smoothie to a child under one year of age leave out the honey.
  3. You can omit the egg yolks if you are allergic to eggs.
  4. The yogurt can be left out or replaced with coconut milk yogurt or coconut milk to make this dairy free.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Smoothie Series: Sunrise Smoothie

Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple PieThe next simple smoothie in this series is called the sunrise smoothie.  It’s the perfect morning drink.

The combination of orange, banana and strawberry gives a burst of flavor and also great color. It almost looks like a sunrise.  Though you don’t need to take warning for this red sky.

By adding yogurt and egg yolks to these fruits you create a vitamin powerhouse.

My oldest really loves this smoothie.  And she can be picky about smoothies.  It is bright and fresh and a great thing to boost your energy for the day.  She renamed it the morning milkshake.Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple Pie

If you want to add some healthy fat to the smoothie avocado, coconut oil and flax seed all work well.

Don’t forget to pair it with some properly prepared starch (quinoa, rice, sourdough bread, fried potatoes, etc.) for better absorption and digestion.  Then you’ll have a good balance of protein, fat and carbohydrates.

Even if it’s cold and the sun isn’t shining during the winter you can start your day with a nutritious sunrise – in a smoothie!  Take your fermented cod liver oil with it to boost your vitamin D, just like the sun does.Simple Smoothie Series Sunrise Smoothie || Homemade Dutch Apple Pie

Simple Smoothie Series: Sunrise Smoothie
Serves 1
A fruity smoothie that looks like a sunrise in a glass.
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Ingredients
  1. 1/2 medium banana
  2. 1 clementine (or half an orange)
  3. 1/3 cup strawberries (fresh or frozen)
  4. 1/2 cup yogurt (or kefir, coconut milk or coconut milk yogurt)
  5. 1 egg yolk
  6. 2 Tbsp. honey (or maple syrup), if desired
  7. 1/4 tsp. sea salt
Instructions
  1. Combine all of the ingredients in a blender.
  2. Blend until smoothie.
  3. Serve immediately or store in the refrigerator.
Notes
  1. You can add 1/2 small avocado, 1 Tbsp. melted coconut oil or 2 tsp. flax seeds for extra fat.
  2. Leave out the honey if serving this smoothie to a child under one year of age.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

*If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Smoothie Series: Kiwi Strawberry

Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple PieIt’s that time of year – time to get back on track with nourishing foods.

So this month I’m doing a simple smoothie series.  Smoothies are a great way to pack in nutrition, and they can be tailored to meet any dietary restrictions.  Plus kids love them!

The other great thing about smoothies is that they can be prepared in advance and are great for on the go breakfasts or lunches.  They can even be frozen to make a breakfast popsicle your kids will love.

If you have a little one just starting solids you can spoon feed a thick smoothie.  It’s an easy way to give them things like probiotics and cod liver oil.  Be sure to leave out the honey if giving it to a child under one year of age.

A smoothie can be a meal on its own.  I personally need to have a salty/starchy component to my meal or else I will feel cold.  So if I drink a smoothie (which has lots of fat and protein) I like to pair it with a muffin or slice of bread or bowl of rice with salt.  That gives a good fat/protein/carbohydrate balance and a good sugar/salt/saturated fat/starch balance – both of which are ideal for good health.  It is especially important for adrenal health.

My first simple smoothie is kiwi strawberry.  It’s perfect for the winter months.  Kiwi is readily available in the store.  Then add some strawberries from your summer freezer stash.  It’s a delicious combination that is rich in vitamin C.

An added bonus of using strawberries is that they are the best source of ellagic acid.  According to Nourishing Traditions, “strawberries contain a compound called ellagic acid, which is an antioxidant that helps detoxify carcinogens.”Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple Pie

The yogurt or kefir in the smoothie provides probiotics and enzymes to help digest lactose.  The egg yolks provide so many nutrients – fat soluble vitamins A, D, E and K plus calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12.

I add a pinch of sea salt to smoothies for trace minerals.  You can also add gelatin (use the non-gel form) and coconut oil.

Probiotic powder and liquid fermented cod liver oil can also be added in small amounts.  You can also add avocado for thickness and dates for sweetness.

The end result is a refreshing kiwi strawberry drink.  But when you look a bit deeper you see it is a nutrition powerhouse and a great way to start your day.

I sometimes make a large batch of smoothie on Sunday and pour it into individual cups.  Then I can use them as needed throughout the week.  If you are going to make the smoothies in advance leave out the coconut oil and gelatin.  They will change texture as they sit in the refrigerator.

This recipe makes enough for two adults (average size smoothies) or three to four children.

A few words of caution.  Do not add raw greens to your smoothies.  Most of them contain oxalates in their raw forms.  If you want to add greens be sure to cook them first.

Also, I don’t advise drinking smoothies every day.  It’s a good addition a couple times a week.  Change it up with other breakfasts throughout the week.

A strawberry kiwi smoothie is the perfect breakfast treat for the whole family.  Stay tuned for more delicious flavors.Simple Smoothie Series: Kiwi Strawberry || Homemade Dutch Apple Pie

Simple Smoothie Series: Kiwi Strawberry
Serves 2
A power packed smoothie to start the day.
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Ingredients
  1. 1 cup total yogurt, kefir, sour cream, milk, coconut milk and/or coconut milk yogurt
  2. 2 egg yolks
  3. 1 cup strawberries (fresh or frozen)
  4. 1 kiwi, peeled and cut up
  5. 1/4 tsp. sea salt
  6. 2-4 Tbsp. honey and/or maple syrup (to taste)
  7. 2 tsp. gelatin (optional)
  8. 1 Tbsp. melted coconut oil (optional)
  9. 1/2 small avocado (optional)
  10. 2 dates (optional - leave out some or all of the honey if adding dates)
Instructions
  1. In a blender combine the yogurt/milk, egg yolks, strawberries, kiwi, salt and sweetener. Blend until smooth.
  2. Adjust sweetness to taste.
  3. Add gelatin and blend.
  4. While the blender is running slowly pour in the melted coconut oil.
  5. Pour into glasses and serve immediately or store in the refrigerator.
Notes
  1. If making the smoothie for a child under one year of age leave out the honey. It is not safe for a small child. They should not need extra sweetener besides the fruit. Or you can add a bit of banana for extra sweetness.
  2. If making the smoothies in advance leave out the gelatin and coconut oil.
  3. If you do not tolerate eggs you can make the smoothie without egg yolks. The taste will not change.
  4. You can substitute a different kind of berry if you do not tolerate strawberries.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}

Winter spice bread is a gluten free sweet bread filled with spice and topped with a delicious nutmeg icing.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple PieI love having sweet breads on hand.  They make great snacks or breakfasts.  I also love them with a big bowl of nourishing soup.

In the winter I don’t do as many fruity breads.  I gravitate towards warming foods with a hint of spice.

So I created this winter spice bread.  It has a bit of nutmeg and cinnamon for flavor.  You could also add mini chocolate chips for extra sweetness.

I love that this winter spice bread is soaked for easier digestion.  It also makes two loaves.  So it lasts us a few days.  One of them could go to the freezer…but our second loaf usually doesn’t make it.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

Just for an extra bit of flavor I created a nutmeg icing.  You can top the whole loaf of winter spice bread with the icing or drizzle it on individual pieces.  The icing soaks in and creates a rich, gooey treat.  It’s almost like eating cake!

My kids really enjoyed this bread.  The whole family did!

Whether you want a special breakfast or the perfect side for your soup, winter spice bread is just what you need.

If you like a little more rise in your bread you can use baking powder.  But if you are corn free the baking soda/cream of tartar combination works well.  Beating the egg whites separately and folding them into the batter will also make the bread less dense.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

The great thing about a soaked bread is that you can prepare half of it one day and finish it the next.  Breaking it up into shorter steps really makes baking bread easy!  I soak my flour one day and then get the bread in the oven quickly the next morning.

Winter spice bread is a perfect treat all winter long.  Make a big batch so you can stock your freezer.Winter Spice Bread With Nutmeg Icing Soaked Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie

Winter Spice Bread With Nutmeg Icing {soaked, gluten free, dairy free, nut free, corn free}
Yields 2
A sweet bread with the flavors of cinnamon and nutmeg.
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Bread
  1. 2 cups any combination gluten free flour
  2. 1 cup total soaking liquid (at least 2 Tbsp. lemon juice, water kefir, kefir or yogurt + enough water, milk or coconut milk to equal one cup)
  3. 1/2 - 3/4 cups organic cane sugar or coconut sugar (depends on your taste)
  4. 1/4 cup honey
  5. 1 tsp. baking soda
  6. 2 tsp. cream of tartar
  7. 2 tsp. tapioca flour or arrowroot
  8. 1/4 cup coconut oil (or butter), melted
  9. 1 tsp. sea salt
  10. 1 tsp. nutmeg
  11. 1/4 tsp. cinnamon
  12. 1 tsp. vanilla
  13. 2 eggs
Icing
  1. 6 Tbsp. tapioca flour (or arrowroot)
  2. 2 Tbsp. honey
  3. 2 tsp. coconut milk
  4. 1/2 tsp. vanilla
  5. 1/2 tsp. nutmeg
  6. 2 Tbsp. cane sugar
  7. pinch of salt
Bread
  1. In a large bowl combine the flour and soaking liquid.
  2. Cover and let set 7-24 hours.
  3. Heat the oven to 350*F. Grease two bread pans (one large, one medium)
  4. Add the sugar, honey, soda, cream of tartar, tapioca, oil, salt, nutmeg, cinnamon and vanilla. Beat.
  5. Add the eggs. Beat until well combined.
  6. Pour the batter into the prepared pans.
  7. Bake for 50 - 55 minutes.
  8. Allow to cool before serving.
Icing
  1. Combine all of the ingredients in a medium bowl.
  2. Mix until well combined.
  3. Pour over bread or serve with individual pieces.
Notes
  1. Use at least 1/3 cup starchy flour in the flour mix (tapioca flour, white rice flour).
  2. This bread freezes well.
  3. 1/2 cup mini chocolate chips can be added to the batter.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

How To Use Up Extra {RAW} Milk

How To Use Up Extra Raw Milk || Homemade Dutch Apple PieWe LOVE our raw milk.  We’ve been getting it since I was pregnant with my son (he’s now 3 1/2).  Once you taste the real stuff there is no going back.

Even my kids can tell the difference in taste.  When my daughter was younger and she tasted conventional milk she would call it “cheese milk” because it tasted strange.

For most of the year we get three gallons of milk a week.  We’ve had times where we barely make it through the week with three gallons (like when I’m pregnant and drinking milk like crazy).  How To Use Up Extra Raw Milk || Homemade Dutch Apple Pie

Then there are times like now where only two members of the family are drinking milk since my son is allergic and I have to avoid it for the baby.  We are barely using two gallons a week now, if that.

That leaves me with a lot of extra milk sometimes.  I don’t want any of it to go to waste.  So I use it to make other things.  My go-to’s are pudding, ice cream and yogurt.

Raw milk is a healthy addition to your diet.  If you are fortunate enough to have access to it you don’t want any of it to go to waste.  So if you find yourself with a surplus of milk, here are over thirty ways to transform it enjoy it.

Take note that most of these recipes can be made with milk that is pasteurized as well.  But the health benefits won’t be quite the same.How To Use Up Extra Raw Milk || Homemade Dutch Apple Pie

Yogurt, Sour Cream and Kefir

How To Make Yogurt In Your Oven from Oh The Things We’ll Make
Homemade Yogurt from Yearning and Learning
Homemade Yogurt from Our Small Hours
Cooked Yogurt from Homemade Dutch Apple Pie
Raw  Yogurt from Homemade Dutch Apple Pie
Milk Kefir and Kefir Cream from Delicious Obsessions
How To Make Kefir from Oh The Things We’ll Make
Dairy Kefir from Homemade Dutch Apple Pie
Sour Cream from Homemade Dutch Apple Pie

Pudding

Homemade Chocolate Pudding from Our Small Hours
Homemade Vanilla Pudding from Our Small  Hours
Homemade Vanilla Pudding from Real Food RN
Gluten Free Chocolate Pudding from Simply  Healthy Home
Homemade Fudgesicles from Recipes To Nourish

 How To Use Up Extra Raw Milk || Homemade Dutch Apple Pie

Ice Cream

Vanilla Bean Ice Cream from Live Simply
Easy Chocolate Chocolate Chip Ice Cream from Raia’s Recipes
Persian Love Ice Cream from And Here We Are
Affogato from And Here We Are
Kefir Ice Cream from Delicious Obsessions
The Best Chocolate Ice Cream from Homemade Dutch Apple Pie
Classic Vanilla Ice Cream from Homemade Dutch Apple Pie
Salted Dark Chocolate Ice Cream from Homemade Dutch Apple Pie
Blueberry Cheesecake Ice Cream from Homemade Dutch Apple Pie

Drinks

Spiced Hot Chocolate With Vanilla Whipped Cream from The Organic Kitchen
Peanut Butter Banana Smoothie from Raia’s Recipes
Honey Sweetened Hot Chocolate from Recipes To Nourish
Mexican Hot Chocolate from Recipes To Nourish

Soup

Creamy Fish Chowder from Raia’s Recipes
Condensed Cream of Chicken Soup from Raising Generation Nourished

Cheese

Yogurt Cream Cheese Dip from Real Food RN
Cottage Cheese at Home from Urban Overalls
Homemade Paneer Cheese from Economies of Kale
Homemade Cheese from Raia’s Recipes
Homemade Cream Cheese from Homemade Dutch Apple Pie
Farmer’s Cheese from Homemade Dutch Apple Pie

Breakfast

Easiest Fluffiest Buttermilk Pancakes from Raia’s Recipes
Breakfast Lapsha from Raia’s Recipes

 

 Raw milk can be used in so many ways.  I love drinking it plain.  But there are so many delicious ways to enjoy it.  Do you ever have extra milk?  How do you use it?

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Homemade Go-gurt

Yogurt in a tube…sounds kind of gross to me.  Which is why I’ve never tried it.  But kids seem to love them.  Sadly my daughter was introduced to go-gurts in preschool this year.

In an effort to help her enjoy the foods she likes in a healthy manner we decided to make our own version of go-gurt.

I tried a couple methods that were ok but kind of tough to eat.  Finally we came up with a good one.

I used my vacuum sealer to make a go-gurt package.  Then we filled it with thick smoothie.

This go-gurt has a two-fold benefit.  It does not have the fillers, sweeteners, etc. that you’d find in the boughten version.  And it does have tons of nutrients – egg yolks, kefir, fresh fruit, avocado.

You can use any type of healthy yogurt or smoothie you like.  Smoothies work well since you can make them very thick.

You can also turn this into a frozen treat (or use fruity water to make homemade ice pops) .  Simply fill it, stand it upright and stick it in the freezer.  What a great snack on a hot summer day.  You could also fill it with fruity water, homemade pudding or homemade ice cream and freeze it…homemade ice pops, pudding pops or ice cream pops!

This isn’t really a recipe.  It’s a how-to.  Now whenever your kids want go-gurt you can give them one…and feel good about it.

My daughter wanted to decorate it, but we didn’t have time.  Next time we’ll use some permanent markers to write on the bag before filling it.

This post is linked to Real Food Wednesday.

Homemade Go-gurt

Using a vacuum sealer create a “bag” with an opening about 1 1/2 inches wide.  Use a funnel to pour in smoothie or yogurt of your choice.  Enjoy!

Here are a few smoothie ideas: fruit smoothie, pumpkin pie smoothie, green smoothie

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Soaked Graham Crackers

I’ve been making a lot of soaked baked goods lately.  Through my recent experimenting I know that I handle them a lot better than unsoaked.  One of my favorite foods is graham crackers.  I used to live on them…the boughten, processed kind :\  But I haven’t been able to eat them in a long time, even my homemade grahams.

I have made them with sprouted flour in the past.  That works ok, but the texture isn’t great.  So I decided to experiment and see if I could make a soaked version.  I used the graham cracker recipe I always use as a base and then added/adjusted ingredients.

I was quite impressed with the outcome!  Crispy and sweet.  A perfect treat for me…and my family.  Rebecca had one with almond butter for breakfast yesterday 🙂  I made a small batch since I was experimenting.  And next time I’ll try to get them a little thinner I think.  But overall a great first attempt!  I’m so excited to have soaked graham crackers.  Now I just have to keep myself from eating them all in one day 😛

This post is linked to Fat Tuesday at Real Food ForagerReal Food Wednesdays and Fight Back Friday.

Soaked Whole Wheat Graham Crackers

2 cups organic whole wheat flour, all purpose flour or a combination of the two

1 cup yogurt, kefir or buttermilk
1/2 cup melted butter or coconut oil (I sometimes use half of each)

1/2 – 2/3 cup rapadura or cane sugar (adjust to your taste)
1/2 tsp. baking soda (optional)
1/2 tsp. salt
1/4 tsp. cinnamon (optional)
6Tbsp. honey (you can substitute molasses for some of the honey for a stronger “graham” flavor)
1 tsp. vanilla

Mix flour, yogurt and butter/oil in a glass bowl.  Cover and let sit 7-24 hours.

Heat oven to 350.  Add remaining ingredients to flour mixture.  Stir until well combined.  The dough should be quite moist and sticky.

Split dough into 2 equal parts.  Put 1/2 of dough on a parchment paper or silpat lined baking sheet.  Spread with a spoon until you have a fairly even layer covering the baking sheet.  It will be a bit lumpy, not smooth.  Repeat with 2nd half of dough on another pan.

Bake for about 10 minutes.  Remove from oven and cut into squares (with pizza cutter).  If the dough sticks to the pizza cutter bake them another 5 minutes and try again.  After cutting them into squares, return the pans to the oven and bake another 5 minutes.

Remove the crackers from the oven.  Transfer them to a dehydrator tray (you can keep them on the parchment until they are dry enough to handle without breaking) and dry them for 2-6 hours (until they are crispy/dry).  Let cool.  Store in an airtight container.  You can also freeze them for long term storage.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Baked Bacon and Eggs (casserole and bowls) (Grain Free, GAPS-legal)

Yesterday for dinner I tried a recipe from Nourished and Nurtured for Baked Bacon and Eggs.  Sarah’s recipe is for a casserole.  I made them in individual cups  Pretty simple meal.  And tasted great!!!  What’s not to love about bacon and eggs baked together? 🙂  I lined some small pyrex dishes with the bacon, baked it for about 40 min., drained it and let it cool a bit.  Then added the egg mixture and cheese and baked.  Turned out really well.  I’ll be making this again for sure.  I had some leftovers for breakfast today.  Still tastes great!  I only made about a half recipe since I wasn’t making the full casserole.  And I had to bake it at a higher temp since I was also roasting veggies.  I used 3 strips of bacon per bowl.  And 5 jumbo eggs total.  And I just grated a small amount of cheese on top of each.  I’ll have to try the full recipe sometime.  I’ll post the original recipe and my modified recipe.

Baked Bacon and Eggs (8×8 casserole)

5-8 ounces nitrate-free bacon
10-12 eggs, preferably farm eggs
1/2 cup milk kefir (you can use whole milk, but then it won’t be GAPS legal)
3/4 cup grated Parmesan cheese
3/4 tsp. Celtic sea salt
freshly ground pepper

Cut bacon slices in half (so they are half as long). Place bacon slices in square 8X8 glass baking dish, covering the bottom. The bacon slices should be overlapping. Bake the bacon at 350 degrees for about 30 minutes, just until it starts to crisp. Depending on how much you have overloaded the pan, you may want to rearrange the bacon some after it has cooked for 15 minutes (since it will shrink away from the sides).

While bacon cooks, prepare egg mixture. Combine eggs, kefir, salt, and pepper in a medium bowl and beat with a fork or whisk until well-combined and fluffy. When bacon is done cooking, rearrange the slices as needed to cover the bottom of the pan (since the bacon may have shrunk away from the edges). Pour egg mixture on top. Sprinkle Parmesan cheese on top and return to the oven. Bake casserole at 325 degrees for about 40-50 minutes, or until set. The eggs will puff up in the middle when they are near done, and will then deflate while cooling. Allow to cool slightly, then scoop and enjoy.

*Time-saving tip: If you will be saving the majority of the casserole to eat as leftovers, do not allow to bake completely. Rather, pull the casserole out when the middle is just starting to puff up, and then eat portions from the sides. This will ensure that the leftover eggs will not be overcooked when reheated. We store our leftovers in small glass containers. Then all that is required on the following days is to place the glass container in the toaster oven set at 250 degrees for about 20 minutes.

Baked Bacon and Egg Bowls (4 individual bowls)

12 strips nitrite/nitrate free bacon
5-6 jumbo eggs or 7 large eggs
1/4 cup milk kefir
1/4 cup grated paremsan cheese
1/2 tsp. sea salt

Cut bacon strips in half.  Line each cup with 6 halves to cover dish.  Bake at 350 degrees for 30-40 minutes, until starting to get crisp.  Drain.  Set aside (you can do this ahead and let them cool if you want).

Combine eggs, kefir and salt in a medium bowl and beat with a fork or whisk until well-combined and fluffy.  Divide egg mixture into prepared bowls. Sprinkle Parmesan cheese on top. Bake at 400 degrees for about 30 minutes, or until set. The eggs will puff up in the middle when they are near done, and will then deflate while cooling. Allow to cool slightly, then scoop and enjoy

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Zucchini Brownies

Yesterday my SIL posted a recipe for zucchini brownies.  It’s a Heavenly Homemakers recipe.  I had seen it a while back but forgot about it.  My SIL mentioned using sprouted flour or soaking the grains.  Since I’m trying to use up some of our zucchini and make treats for our trip I decided to try these.  And experiment with soaking since I don’t have any sprouted flour on had right now.  Hopefully I can make a new batch when we get back from vacation.  I used a combo of yogurt and kefir to soak the flour last night (along with the butter).  I didn’t measure…just added enough until it was moist.  Maybe 1/3 cup.  Then I added the rest of ingredients and baked the brownies this morning.  It worked really well!  Very good brownies (I had the tough job of tasting them at 6 am today…poor me I HAD to try them so I could give a verdict here :).  And totally doable to soak the grains to make them easier on your tummy and better for you.  A couple notes (for myself) for the next time I make them.  When you soak grains they get pretty sticky.  And it’s tough to thoroughly mix the dough by hand the next day.  You usually end up with some clumps you just can’t smooth out, which are noticeable in the finished product (you can see a few in the picture).  It tastes fine (it actually kind of tastes like there are nuts in it), it’s just not ideal.  I think next time I’ll try mixing everything in the food processor to make sure it gets totally mixed.  Also, I used carob powder.  It’s good, but not quite the same as cocoa would be in these (Justin wasn’t crazy about the strong carob flavor either).  I think next time I’ll either do half carob, half cocoa or use some chocolate extract with the carob.  Finally, I totally forgot Sara had mentioned using chocolate chips.  I was going to do that and then forgot.  These would be really good with white chocolate or a really dark chocolate I think.  So, these are really good and you can soak the grains.  But I think my next batch will be even better!  I’ll have to take more pictures once I cut some normal pieces instead of just a nibble out of the corner 🙂

Zucchini Brownies

1/2 cup butter, melted
1 1/2 cups sucanat or rapadura (I used 1 cup white and 1/2 cup brown organic evaporated cane sugar)
1/3 cup cocoa (I used carob powder.  Next time I’ll do 1/2 and 1/2 or add chocolate extract)
1 cup shredded zucchini
1 egg
2 cups whole wheat flour
1/4 – 1/2 cup plain yogurt, kefir or buttermilk (if soaking grains)
1 cup chocolate chips and/or nuts (optional)

To Soak Grains:

Combine flour, melted butter and enough yogurt, kefir or buttermilk (or combo of any) to moisten all of the flour.  Cover and let set over night.

To Bake:

Heat oven to 350.  Add remaning ingredients.  Stir well by hand or mix in a food processor.  Poor into buttered 9×13 pan.  Bake 30 min., or until toothpick in center comes out clean.

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To make without soaking grains:

Mix butter, sucanat and cocoa. Stir in zucchini and egg. Gradually mix in flour until well combined. Pour batter into a 9×13 inch pan. Bake in a 350° oven for 25 minutes or until a toothpick inserted into the middle comes out clean.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.