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I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies

I’ve got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

*I am working with Perfect Supplements for this post. I have been compensated for my time commitment, but all opinions are my own. Some links are affiliate links. Using the links will not change the cost of anything for you.*

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Life is just a tad bit crazy right now. Who knew selling your house was so much work?

Busy life = less time for making good food.

But I’m not giving up! No way. I came up with the perfect fall breakfast that you can prepare in advance. You can even make a double or triple batch to stock your freezer for weeks.

Allergy Friendly Ingredients.

These pumpkin spice breakfast cookies are loaded with nourishing ingredients. Plus they taste great! They are super allergen friendly too. No grains, dairy, nuts, eggs or soy.

There is one secret ingredient that is really the star of the show.

Gelatin!

I recently tried the grass-fed gelatin from Perfect Supplements. I love it!! There is no strange smell. It gels beautifully. And since I do a lot of egg free baking it is my go-to ingredient.

These pumpkin spice breakfast cookies are also packed with pumpkin and and coconut oil for vitamins, minerals and healthy fat. Combine that with gelatin and garbanzo bean flour for protein. Plus tapioca flour for starch. It’s a complete breakfast that you can hold in your hand.

Grab a couple for the road, pair it with bacon and fresh fruit or pack one in your child’s lunch box. You get the flavors of fall in a nutritious cookie.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

Grain Free Pumpkin Spice Breakfast Cookies
Yields 15
An allergy friendly breakfast cookie loaded with healthy protein, fat and carbs.
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Ingredients
  1. 1 cup amaranth flour
  2. 3/4 cups tapioca flour
  3. 3/4 cups garbanzo bean flour
  4. 3/4 cups water
  5. 2 Tbsp. Perfect Supplements collagen
  6. 1 Tbsp. organic lemon juice
  7. 1/4 cup coconut oil, melted
  8. 1/2 cup pumpkin puree
  9. 1/2 cup organic cane sugar
  10. 3 tsp. Perfect Supplements gelatin
  11. 1/2 tsp. unrefined sea salt
  12. 1 tsp. baking soda
  13. 1 tsp. cinnamon
  14. 1/2 - 1 cup mix-ins of choice: raisins, dried cranberries, mini chocolate chips, sunflower seeds, pumpkin seeds
Instructions
  1. In a large bowl combine the flour, water, collagen and lemon juice.
  2. Mix well.
  3. Cover and let sit at room temperature 7 - 24 hours.
When ready to bake
  1. Heat oven to 375*F. Line two baking sheets with parchment paper or silpat.
  2. Add the coconut oil and pumpkin to the soaked mixture. Stir to combine.
  3. Add the sugar, gelatin, salt, baking soda and cinnamon. Mix well.
  4. Stir in your mix-ins of choice.
  5. Drop by large mounds onto the prepared baking pans.
  6. Bake for 25 - 30 minutes, until golden brown.
  7. Remove from oven and let cool for 5 minutes on baking pan.
  8. Serve warm or at room temperature.
  9. Store in a sealed container at room temperature for 3 days, in the refrigerator for up to a week or in the freezer for up to a year.
Just Take A Bite http://justtakeabite.com/

Prep Ahead.

I soak the seed and bean flours to help with digestion. I also prep the rest of the ingredients the night before. In the morning I just pour, mix and bake. I can have a batch of pumpkin spice breakfast cookies in the oven in about five minutes. Then we can eat some fresh and stick the rest in the freezer for a quick breakfast any day of the week.

Add whatever mix-ins you like. Pumpkin seeds, sunflower seeds, flax seeds, chia seeds, mini chocolate chips, raisins, dried cranberries…they’re all good.

My kids LOVE these cookies. I think my toddler ate THREE one morning (yes, the toddler that used to barely eat anything). They are that good.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

More To Love.

If you’ve never tried Perfect Supplements gelatin I highly recommend it. The quality is exceptional. But don’t stop there. Perfect Supplements carries such a wide variety of products.

Collagen.

Like the collagen that I also use in the pumpkin spice breakfast cookies. I use it in all of our smoothies (like this blueberry spinach smoothie or this squash cherry smoothie). It was a life saver (literally) for my toddler when she was barely eating (check out how I got her to eat again with this “squash milk”).

Liver.

Another favorite of mine is the desiccated liver. I use it every single day. I really need to boost my vitamin A. And I am NOT a liver fan. The Perfect Supplements desiccated liver has been pivotal to my health. I use it on my salads, in my soups or in this salted caramel. Believe it or not I actually enjoy the taste of this liver and sometimes even crave it.

Greens.

We also recently tried both the fermented kale powder and the aquatic greens. They are perfect for smoothies. And the aquatic greens are especially great for those with allergies (imagine my disappointment that my toddler reacts to them!). I use it for my big kids as often as possible.

I could go on and on about all of the great products. But I’ll let you do some looking for yourself.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

It’s Your Turn.

Now for the really fun part.

 

You can use the coupon code TAKE10 at checkout to get 10% off your entire order!

Come back later this week…I’ve got another great recipe that uses Perfect Supplements gelatin to share with you! I just couldn’t decide on one.

I've got a solution for your busy weekday mornings. These grain free pumpkin spice breakfast cookies are so easy to make and loaded with good stuff. Plus kids love them!

What is your favorite way to use gelatin?

Need more ideas for fun ways to add gelatin or collagen to your diet? Try these:

Strawberry Kiwi Gummies

Lemon Elderberry Gummies

Dairy Free Grilled Cheese

Homemade Fruit Snacks

Healing Hot Chocolate

Molasses Tonic

Squash Milk

Allergy Friendly Vanilla Cake

Chocolate Chip Banana Bread

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.

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Everything Free Chocolate Cranberry Cookies

No need to give up special treats just because you have allergies. These everything free chocolate cranberry cookies are free of gluten, dairy, eggs, nuts, corn, soy and coconut but they taste amazing!

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

I’m always on the lookout for allergen friendly recipes. But usually when a recipe says allergen friendly there is still something in it that my kids can’t have. So I have to be creative and do a lot of substituting. It also means I don’t bake many treats.

Sometimes you just need a cookie.

But we were all in the mood for cookies. So I came up with these everything free chocolate cranberry cookies. And since my son is allergic to cocoa his weren’t even chocolate chip. He just had cranberry cookies.

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Being egg and dairy free I didn’t really think they’d turn out that well.

Amazing results.

To my amazement they were so good. Actually the best cookie I have tasted in a long time. I think we ate a whole batch (half recipe) in about a day. I could have eaten them all myself…but I didn’t think my kids would be very happy about that.

Tallow is my secret.

I used tallow for the fat, which is about the best replacement for butter. Any softened fat will work including lard, palm shortening and butter. Even sunbutter could work. I generally don’t use coconut oil for cookies because they tend to all apart.

I replaced the eggs with grass-fed gelatin and water. They held together perfectly!

My favorite chocolate is Enjoy Life chocolate chips. No dairy, nuts or eggs.

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Truly free of everything.

Even in my family with about a million different allergies we could all enjoy these everything free chocolate cranberry cookies. Which means they really are free of just about everything! Try putting your own spin on them by using any dried fruit, spices or even carob chips. Dried cherries would be delicious!

I think I need to make a double batch now to keep some stashed in the freezer. It’s nice to have an easy, truly allergen friendly treat on hand.

Are you searching for an allergen friendly cookie that actually tastes good?

The search is over! Everyone will love these everything free chocolate cranberry cookies, whether they have allergies or not!

Everything Free Chocolate Cranberry Cookies | Just Take A Bite

Everything Free Chocolate Cranberry Cookies
Yields 30
An allergen friendly, easy-to-make cookie.
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Ingredients
  1. 1/2 cup organic cane sugar
  2. 1/2 cup fat of choice, room temperature (tallow, lard, butter, palm shortening) OR sunbutter
  3. 4 tsp. grass-fed gelatin
  4. 1/2 cup + 2 Tbsp. hot water
  5. 1/4 cup honey
  6. 1 1/2 cups brown rice flour (or sorghum)
  7. 1/2 cup teff flour
  8. 1 tsp. baking soda
  9. 1/2 tsp. unrefined sea salt
  10. 1/2 cup optional add-ins: chocolate chips, dried fruit
Instructions
  1. Heat oven to 350*F. Line two baking sheets with parchment paper or silpat.
  2. Cream the sugar and softened fat.
  3. Dissolve the gelatin in the hot water.
  4. Add the gelatin water and honey to the creamed mixture. Beat well.
  5. Add the flour, baking soda and salt. Beat well.
  6. Stir in any add-ins.
  7. Scoop 2 Tbsp. mounds of dough, an inch apart, onto prepared baking sheets.
  8. Bake 20 minutes.
Notes
  1. Store the cookies in a sealed container at room temperature for up to 10 days or in the freezer for up to a year.
Just Take A Bite http://justtakeabite.com/
This post is linked to Savoring Saturdays.

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.

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.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

Sourdough Cherry Granola

Sourdough cherry granola is a simple, traditionally prepared breakfast cereal that incorporates fresh cherries with a touch of maple syrup and honey.  No baking required and only five ingredients!  It doesn’t get much easier.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

When I was in college I got hooked on granola.  I have no idea what brand they had, but the granola in the cereal bins in our cafeteria was amazing!

Just thinking about it makes me want a bowl.  Granola and milk…two things I miss dearly.

I looked forward to it every single day.  Yes, I said every day.

If you’ve been around here long you know that eating the same foods every day often leads to an intolerance or even allergy.  Which is why I now am on a rotational diet.

Can you guess what I can’t eat now?  Oats.  Which means no traditional granola.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

There are alternatives.

I’ve made alternative versions of granola over the years like grain free granola and soaked cereal.

Nuts have been out of my diet for a long time now.  And lately my little one reacts to so many things that my grain options are dwindling…even many of my usual gluten free grains.

Instead I use a lot of sourdough right now (but of course I try not to eat it every day!)

What do you do with bowls full of cherries?

After cherry picking recently I was trying to brainstorm new ways to use up cherries.  I decided to try my hand at making granola using my sourdough starter with added cherries for a sweet twist.

Making granola could not get any simpler!  There are only five ingredients in sourdough cherry granola.  All you do is mix and dehydrate.

The result is a sweet, fruity, crunchy cereal perfect for snacking or an easy summer breakfast.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

Sourdough Cherry Granola
Serves 12
A sweet, fruity, crunchy granola made with traditional sourdough and sweet cherries.
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Ingredients
  1. 2 1/2 cups sourdough starter
  2. 1 cup sweet cherries, pitted
  3. 1/4 cup honey
  4. 1/3 cup maple syrup
  5. 1 tsp. unrefined sea salt
  6. optional: 1/2 tsp. baking soda to make it a bit softer
  7. optional after drying: chopped nuts, dried fruit, coconut flakes, min chocolate chips
Instructions
  1. 3 - 9 hours before making the granola feed your sourdough starter so you have at least 3 1/2 cups.
  2. Puree the cherries in a blender.
  3. Mix the cherry puree, sourdough starter, honey, syrup and salt (and soda if using).
  4. Pour the mixture onto parchment lined dehydrator trays (this filled two trays in my Excalibur).
  5. Dry on the highest setting until crisp (this took about 15 hours for me).
  6. Break the granola into small pieces for granola or large pieces for crackers.
  7. Store in a sealed container in the cupboard or in the freezer for long term storage.
Notes
  1. You can replace the cherries with strawberries, blueberries, raspberries or a combination of fruit.
  2. You can use all honey or all maple syrup. The combination gives a neutral/mild sweet flavor.
Just Take A Bite http://justtakeabite.com/
There is no flour added to the sourdough starter so you don’t have to worry about waiting for grains to ferment.

There is also no need to worry about oats!

Are oats really that great?

It’s funny that oats are such a staple in our culture.  Oatmeal is thought of as the “perfect breakfast” and great for heart health.  But I find that many people have a really hard time digesting oats.  Even my mom (that doesn’t know a ton about real food) thinks they are hard on your stomach.

And if they are not properly prepared they are extra hard on your gut due to the high phytic acid content.

I attempted to eat oats once recently…and my baby had such  horrible reflux or stomach pain (she can’t tell us which yet) that she just screamed.  So it’s nice to have an alternative to the traditional oat-based cereals.

Sourdough Cherry Granola | Homemade Dutch Apple Pie

But how does it taste?

Now let’s get to the really important part – what my kids think.

They love it!

To be honest we haven’t been eating it as cereal much.  But we have been munching on it a lot!

Sourdough cherry granola is the perfect finger food for snacks whether at home or on the go.  It is not messy and stays good at room temperature.

I kept my sourdough cherry granola simple.  If you want to spruce it up you can add dried fruit, nuts, coconut flakes or chocolate chips after it is dried and crumbled.

Not a cereal fan?  Break the dried sheets into larger chunks for crackers!

Sourdough cherry granola is a great way to use fresh summer fruit.  If you want to change it up you can swap blueberries, strawberries or raspberries for the cherries.

Give yourself a break.

This summer let yourself sleep in once in a while and wake up to a simple, no prep breakfast.  Pour raw milk over your sourdough cherry granola or sprinkle the granola on a dish of whole milk yogurt.

Take five minutes and five ingredients to get sourdough cherry granola going.  Then let your dehydrator do the work.  Stock your pantry and your freezer with this delicious breakfast.

Are you a granola fan?  What is your favorite version?

Sourdough Cherry Granola | Homemade Dutch Apple Pie

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 Soaked Series: Crunchy Granola Bars

Simple Soaked Series: Crunchy Granola Bars | Homemade Dutch Apple PieNext up in my simple soaked series is a staple in my house – granola bars!  These are definitely a family favorite.

One batch of granola bars makes a big batch so you can stock the freezer for easy breakfasts and snacks.  The really great thing about them is that you don’t even have to thaw them!  Just grab one out of the freezer and start eating.

I’ve made many different versions of granola bars over the years.  But I haven’t always prepared them the right way.

This version of granola bars uses soaked oats to reduce phytic acid content and make them easier on your tummy.  The oats are first soaked and dried.  You’ll have to do this step in advance, so plan ahead.  Then all you have to do is mix and bake.  Homemade granola bars are so easy to make.

They are also very budget friendly!  No need to pay for a box.  Just make your own granola bars for a fraction of the cost…and get sixteen at a time instead of six.  Making your own also means you decide on the flavor.  Add any dried fruit, nuts, seeds and chocolate chips you like.

Simple Soaked Series: Crunchy Granola Bars | Homemade Dutch Apple PieThe other unique thing about this recipe is that it makes crunchy granola bars.  I grew up eating crunchy granola bars (anybody else remember the green package of the oats and honey flavor?).  I’ve always like them better than chewy.

But most homemade granola bar recipes make chewy bars.  So I’ve created a crunchy version.  My kids like this better than chewy as well.  Making crunchy granola bars also means you don’t have to use any eggs.  So they are naturally gluten, egg and nut free!  They can also be made dairy free.

Soaked crunchy granola bars hold up really well.  There is no need to refrigerate them to make them stay together.  You can easily pack them in a lunch or even toss them in a diaper bag when you’re on the go.

I like to make a big batch and wrap them individually.  I store them in the freezer and take individual bars out as needed.

A crunchy granola bar pairs well with whole yogurt drizzled with honey, fruity yogurt, eggs or even a handful of crispy nuts.  Add a piece of fruit and you’ve got a balanced, nutritious, ready in minutes breakfast.

Are you a crunchy or chewy granola bar lover?  Give this crunchy granola bar a try.  Your whole family will love it.

If you like granola bars but don’t tolerate oats, stay tuned…I’ve got another great breakfast bar coming your way!

Simple Soaked Series: Crunchy Granola Bars | Homemade Dutch Apple Pie 

Simple Soaked Series: Crunchy Granola Bars
Yields 16
A crunchy granola bar made with soaked oats.
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Ingredients
  1. 3 cups rolled oats
  2. 1 1/2 cups warm water + 2 Tbsp. lemon juice, yogurt, whey or kefir
  3. 1/2 cup shredded coconut
  4. 1/2 cup ground flax seeds
  5. 6 Tbsp. butter or coconut oil
  6. 1/3 cup honey
  7. 1/3 cup maple syrup
  8. 1/2 cup coconut sugar or cane sugar
  9. 1/2 tsp. unrefined sea salt
  10. optional: 1/2 cup dried fruit, chopped nuts, seeds or chocolate chips; 1 tsp. cinnamon
Instructions
  1. Combine the oats and the soaking liquid.
  2. Cover and let sit 24 hours.
  3. Rinse and drain the oats.
  4. Spread the soaked oats on a dehydrator tray and dry for 8 hours (this can also be done in an oven at the lowest heat setting)
  5. Allow the dried oats to cool.
  6. Heat the oven to 325*F. Grease a 9x13 pan.
  7. Crumble the dried oats into a large bowl.
  8. Add the coconut, flax seeds, sugar and salt to the oats. Gently mix.
  9. Heat the butter, honey and syrup in a small saucepan until melted and combined.
  10. Add the butter mixture to the oat mixture. Mix well.
  11. Add any optional add-ins.
  12. Spread the mixture into the prepared pan.
  13. Bake for 30 minutes.
  14. Allow to cool for 10 minutes. Cut into bars.
  15. Allow to cool completely before removing the bars from the pan.
  16. Store in an airtight container.
Notes
  1. The granola bars can be kept in the refrigerator to stay fresh longer. They can also be stored in the freezer for long term storage. There is no need to thaw granola bars.
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.

Simple Supper Series: Salmon Salad

Simple Supper Series: Salmon Salad || Homemade Dutch Apple PieFor the final installment in my simple supper series I have a recipe so easy it doesn’t even require any cooking!  We all have nights where we need something this easy.

Salmon salad takes about five minutes to prepare.  You can do it right before you eat or you can prepare it in advance.

Canned salmon is combined with celery, cranberries and mayonnaise for a delicious, easy meal.  The celery adds a nice crunch.  The cranberries give a little sweet and tart flavor.

Then add some seasoning to taste and you’re all set.

My kids LOVE salmon salad.  They enjoy anything with salmon.  But they really liked this salad. 

I served it on bread/rolls for sandwiches.  You can put it on a bed of lettuce or rice or even eat it with crackers.Simple Supper Series: Salmon Salad || Homemade Dutch Apple Pie

I packed the leftovers in my daughter’s lunch (she requested it!).  For the lunch I just served it plain.  What an easy and nutritious lunch.

I try to serve seafood once a week.  This salmon salad is a really easy way to do that and be sure the kids will eat it.

Salmon salad is perfect for a meal where you need to walk in the door and eat.  It’s even great on the go.

If you don’t have salmon on hand you can use tuna or roast chicken or turkey.Simple Supper Series: Salmon Salad || Homemade Dutch Apple Pie

Salmon salad can be spruced up a bit to make it fancy enough for guests.  Add chopped nuts and diced avocado for a really rich flavor.  Serve it on crackers for a delicious appetizer.

This is a great recipe for the holidays.  The red of the cranberries and green of the celery make it look very festive.

I saved the simplest for last.  Salmon salad is perfect for breakfast, lunch or dinner.  It only takes five minutes to prepare.  And everyone loves it.  I call that a winning recipe.Simple Supper Series: Salmon Salad || Homemade Dutch Apple Pie

Simple Supper Series: Salmon Salad
Serves 4
A simple salad that comes together in minutes.
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Ingredients
  1. 2 (6 oz.) cans boneless skinless salmon
  2. 2 celery stalks, diced
  3. 1/4 cup dried cranberries or dried cherries
  4. 1/2 cup mayonnaise (preferably homemade - see post for link)
  5. 1 tsp. unrefined sea salt
  6. 1/2 tsp. pepper (optional)
  7. 1/2 tsp. garlic powder
  8. 1 tsp. dill weed
  9. 1/2 tsp. dried thyme
Instructions
  1. Combine all of the ingredients in a bowl. Mix until well combined.
  2. Serve immediately or cover and refrigerate until ready to eat.
Notes
  1. The cranberries can be replaced with raisins or cut up apricots.
  2. The salmon can be replaced with tuna, turkey or chicken.
  3. Serve the salad plain, on bread, with crackers or over rice or quinoa.
  4. Additional add-ins include chopped nuts and diced avocado.
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.

Rhubarb Quinoa Breakfast Porridge (gluten free, dairy free, nut free, egg free)

rhubarb quinoa breakfast porridge

You’ve made muffins and coffee cake and pie.  But you still have rhubarb and don’t know what to do with it.  How about serve it for breakfast?

Rhubarb is a very versatile vegetable.  If you pair it with a healthy, gluten free grain like quinoa you’ve got a power-packed breakfast.

This breakfast porridge is slightly tart and slightly sweet.  It can be served warm or cold.   You can make it fresh or prepare it in advance.   You can serve it as-is or add all sorts of fun things for more texture and flavor.  I added cranberries, raisins, butter and milk to mine.  I also served some chopped nuts on the side for my husband.

If you don’t like or don’t tolerate quinoa you can easily swap it for oatmeal or rice.

Rhubarb isn’t just for desserts.  It makes a great addition to your breakfast!

rhubarb quinoa breakfast porridge 2

Rhubarb Quinoa Breakfast Porridge
Serves 2
A fun and healthy rhubarb-flavored breakfast that is gluten, egg, dairy and nut free.
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1/2 cup quinoa
  2. 1 cup water
  3. 1/2 tsp. cinnamon
  4. 1/4 tsp. nutmeg
  5. 1 Tbsp. maple syrup or honey
  6. 1 1/2 cups rhubarb, diced
  7. 2 tsp. butter or coconut oil
  8. 3 Tbsp. coconut sugar, sucanat, honey or maple syrup
  9. optional add-ins: dried fruit, nuts, milk, butter, coconut oil
Instructions
  1. Soak the quinoa in water for 1 - 24 hours. Drain and rinse.
  2. Bring 1 cup water to a boil in a medium pan. Add the drained quinoa, cover and simmer for 12 minutes.
  3. Remove the pan from the heat and keep covered for 15 minutes.
  4. While the quinoa is cooking, in a small pan over med-low heat cook the rhubarb, butter and 3 Tbsp. sweetener until the rhubarb is tender (about 10 minutes), stirring periodically.
  5. After the quinoa and rhubarb are prepared, poor the rhubarb mixture into the quinoa and stir.
  6. Add cinnamon, nutmeg and 1 Tbsp. syrup.
  7. Add any optional add-ins you desire (if serving immediately).
  8. Serve immediately or store in the refrigerator until ready to serve.
Notes
  1. This can be prepared the day before and served cold or quickly reheated on the stove. If preparing in advance, add the optional ingredients just before serving.
  2. You can add other fruits (strawberries, cherries, etc.) to the cooked rhubarb for a sweeter flavor.
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.

Soaked Date Scones

I tried a Nourishing Traditions recipe this morning for date scones.  These were really easy to make since the food processor does most of the work.  And they turned out great!!  Mildly sweet.  A nice crust.  A definite keeper.

This recipe is a great base for any flavor scone.  I used dates and raisins today.  I’ll have to play around with other flavors.

This post is linked to Fat Tuesday at Real Food Forager.

 

Soaked Date Scones

3 1/2 cups whole wheat flour (or spelt or kamut)
1 cup buttermilk (I used a little over 1 cup of a combination of yogurt and kefir.)
4 Tbsp. melted butter or lard
1 1/2 tsp. sea salt
2 tsp. baking soda
3 Tbsp. rapadura or coconut sugar
1 cup chopped dates (or any dried fruit)

Mix flour with buttermilk (or yogurt) to form a thick dough.  Cover.  Let soak for 12-24 hours.

Place dough in a food processor.  Process several minutes to knead.  Melt butter with rapadura.  Add butter mixture, salt and soda to dough.  Process until mixed.  Add dates and pulse a few times.

Remove dough to a well floured board.  Roll dough to about 3/4 inch thickness.  Cut into rounds with a glass or to any shape you like (I just cut odd shapes with a pastry cutter).  Place on a buttered or parchment lined baking sheet. (I sprinkled a little extra sugar on top at this point.)  Bake at 350 for 35-40 min.  Serve warm with butter.

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Soaked Baked Oatmeal

I tried another recipe from the Kitchen Stewardship e-book this morning.  It comes from Christy at One Little Word She Knew.  I love Christy’s blog.  And I love this recipe!!  It was super easy.  And it turned out really well.  Justin really liked it.  I tasted a little.  I thought it was great too (we’ll see how my tummy tolerates some soaked oats).  Definitely a keeper!  And I’m sure I’ll play around with flavors every time I make it.  I made this a cinnamon raisin version.  You can never go wrong with that.

Soaked Baked Oatmeal

2 cups oats
1 cup full fat yogurt
1/2 cup water
2 eggs
1/2 cup sugar (I used organic cane sugar)
1/3 cup oil (I used melted coconut oil)
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 cup milk
optional – 1-2 cups fresh, frozen, or dried fruit (I used raisins)


The night before, mix oats, yogurt, and water in an 8×8 pan. Cover with a kitchen towel and let soak overnight on the counter.

In the morning, mix the remaining ingredients in a bowl. Add this mixture to the soaked oats and mix well. Bake at 350 for 40 minutes. Serve plain, or top with yogurt, milk, or applesauce. Leftovers are good cold or reheated.

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Apple Raisin Cake

Yesterday Rebecca and I made a simple “cake” for our baking project.  The recipe is from my Vitamix cookbook.  In the book it is called a bread.  But it is baked in an 8″ pan and is a lot more like cake to me.  The end product is very good.  It’s quite moist from all of the dried fruit.  Not too sweet (I do think you could decrease the honey a bit and be just fine, though).  And I like the simplicity of being able to mix it all in the blender.  That being said…it was not so simple when I actually made it.  I followed the directions…and could not get the batter to mix at all.  I was constantly scraping, trying to stir things, etc.  I ended up adding extra water and starting and stopping at least 10 times.  It turned into quite a mess 😛  If I make this again I think I’ll add more liquid right from the start.  And possibly have an extra blending step before I add the dried fruit.  I did not have lemon, so I just skipped that.  And I skipped the orange peel.

Apple Raisin Cake

1 cup whole wheat flour (preferably freshly ground…3/4 cups wheat berries ground in the dry blender)
1/4 cup uncooked rolled oats
1 medium apple, quartered, seeded
1 thin slice lemon, peeled, seeded
2 Tbsp. water (I probably used about 1/3 cup)
1 thin slice orange with peel
1/2 cup honey (I’ll probably use 1/3 cup next time)
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. baking soda
1/4 tsp. allspice
1 cup raisins, dates or other dried fruit (I used a combo of raisins, dates and dried cranberries)

Heat oven to 350.  Grease an 8″ baking pan.

Place flour adn oats into blender.  Blend on  high 1 minute.

Add the rest of the ingredients in the order listed.  Blend for 30 seconds, or until mixture is smooth and batter-like. (Next time I will do this in two steps…all of the ingredients except the dried fruit, blend, then add fruit and blend again).  Pour into baking pan.

Bake for 25-30 minutes.

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Grain Free Breakfast Cookies (gluten free, GAPS-legal)

I hadn’t intended to do much baking this week.  But Sunday I was looking at some grain free blogs and came across a recipe for breakfast cookies on Comfy Belly.  And I had to try them!  I’ve loved breakfast cookies ever since I made them the first time.  But sadly have not been able to eat them for a while.  So I was very excited to see a grain free version.  They taste very similar to my other recipe.  So good!!!  And super easy to make.  I didn’t follow the measurements exactly…I was trying to use up what I had on hand.  But they still turned out great!  My plan was to make a half recipe…but it was kind of 1 1/2.  I used 1 cup of my homemade almond-pecan meal and about 1/2 cup of boughten almond meal.  I still used 1 egg, but only 1/4 cup of honey.  Still plenty sweet.  As usual I left out the baking soda and used stiff egg white instead.  For add ins I used crispy sunflower seeds, raisin, coconut and a few chocolate chips.  I know the chocolate chips aren’t really on the approved list.  But like I said, I was trying to use a few things up and I had a small amount left in a bag.  I made my cookies a decent size.  I got 12 out of this batch.  Another great, easy breakfast to have in the freezer!  Love it.  Serve it with a kefir smoothie and you’ve got one very nourishing, tasty breakfast!

These can be dairy free if you don’t use butter.

Grain Free Breakfast Cookies

2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 tsp. of salt
8 Tbsp. of unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey
1 egg, separated
1 Tbsp. of vanilla
about 2 cups of nuts, dried fruit, seeds (or anything else your heart desires)

Preheat oven to 350 degrees F.

Combine all the dry ingredients in a bowl and blend with a spoon.  Add the wet ingredients (except the egg white) and blend it well with a spoon.

Beat the egg white until stiff peaks form.  Fold into dough.

Drop mounds of batter on the cookie sheets (I used parchment paper lined sheets). Space them about 1 inch apart.

Bake for 12 to 20 minutes (depending on how big you make them…mine took almost 20 minutes), or until they are starting to brown around the edges.

If you want them slightly crunchier (these are on the soft side), leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.

Cool and enjoy. Store in a sealed container

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.