Category: breakfast

November 2, 2015

Einkorn Chocolate Chip Cookies

These einkorn chocolate chip cookies are a remake of the classic. Simple and delicious, yet free of dairy, nuts, soy, corn, rice, coconut and egg whites.

Who doesn’t love chocolate chip cookies? I know I sure do!

Mom’s cookies are the best.

Growing up my mom was famous for her chocolate chip cookies (and still is!). It was rare we didn’t have any in the house.

We would eat two or three fresh out of the oven.

She still brings her cookies to every family function or church event. They aren’t fancy, just plain old all purpose flour, butter, sugar, etc. But she somehow transforms the ingredients into something unique.

I miss those cookies. I can almost taste one right now.

Finding an alternative.

Even though I can’t eat my mom’s cookies I can indulge in einkorn chocolate chip cookies once in a while.

This version is super easy to make. Plus it doesn’t have dairy, nuts, soy, corn, rice, coconut or egg whites.

Dessert or breakfast.

If you need a quick treat einkorn chocolate chip cookies are perfect. Or use the base and add whatever you like to make it your own.

There is no need to soak the flour, which makes them even easier!

Add dried fruit and seeds to create a breakfast cookie. Or keep it classic with just chocolate chips.

No matter what you add they’re good! Especially fresh out of the oven.

Soft cookie dough with melted chocolate.

Who can resist that?!

In need of a cookie fix?

Try something new with einkorn chocolate chip cookies.

Einkorn Chocolate Chip Cookies

2015-10-31 05:19:38

Yields 12

A twist on the classic chocolate chip cookie using einkorn flour.

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Ingredients

1 cup einkorn flour
1/2 cup whole wheat, all purpose or white rice flour
1/2 tsp. unrefined sea salt
1 tsp. baking soda
1/2 cup honey
3 egg yolks
1/4 cup olive oil, avocado oil or melted tallow
1/4 cup add-ins: chocolate chips, dried fruit, seeds

Instructions

Heat oven to 350*F.
In a large bowl combine all of the ingredients except add-ins. Beat until well combined.
Stir in chocolate chips.
Scoop mounds onto a parchment lined baking sheet.
Bake for 15 minutes.
Cool and store in a sealed container for up to a week or in the freezer for up to a year.

By Mary - justtakeabite.com

Just Take A Bite https://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.

October 29, 2015

Gluten Free Pumpkin Flax Granola Muffins

Can’t decide what to have for breakfast? Get your cereal and bread all in one with gluten free pumpkin flax granola muffins. They are the perfect way to start your day this fall.

I am working with Stonyfield and Nature’s Path for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

It’s no secret. I L-O-V-E granola. Really I love cereal of any kind.

But cereal is a rare commodity around here, only showing up on the breakfast menu when I have time to make some. Most cereal is just not healthy.

My kids enjoy my homemade granola. I make a kettle corn version that everyone goes crazy for.

But it sure is nice to get variety once in a while. And to give myself a break (it’s hard work cooking for a family with so many different allergies!)

So I was excited to try two products from Nature’s Path – Pumpkin flax granola and Cranberry Vanilla Qia.

Big helpers.

Since I can’t have either my big kids gladly volunteered to be the taste testers!

Both kids really loved the Qia. It is a unique blend of seeds and dried fruit. We tried it in both milk and yogurt. Either way is great. Just mix and let it sit for five minutes. Breakfast is served.

My oldest was the granola sampler (since my son is allergic to some of the ingredients). She gave it two thumbs up!

She even got an extra special treat one day with an Oh My Yog! yogurt and pumpkin flax granola in her lunch.

From a flavor standpoint both products are winners.

My kids reviewed the taste. I reviewed the ingredients.

I was disappointed to see soy oil in the granola. We try to avoid all soy. I also am not sure what oat syrup solids are. It sounds a lot like corn syrup solids, just using a different grain.

I was hopeful as I read the ingredient list of the Qia cereal. Until I got to the last one – natural vanilla flavor.

Natural flavor is my biggest pet peeve when it comes to “natural” products.

Natural flavor is pretty much the same thing as artificial flavor.

They may start with different ingredients, but the end product is about the same. And they impact my children the same way.

Both make my kids C-R-A-Z-Y.

Preparation is key.

I also think that seeds and grains need to be properly prepared to avoid nutrient deficiencies and to aid in digestion. Eating all of these oats and seeds that haven’t been soaked can be hard on the gut. My son seemed to have a really hard time with the seeds and had some off tummy days.

So I did let my kids try both products. But they are not items I would let them have regularly.

Pumpkin flax granola is good for those times when you are traveling or for those days here and there when you really have no time at all to prepare breakfast.

It also makes a great addition to muffins! Especially if you can’t have eggs.

Flax seed is a great egg substitute.

So I used the pumpkin flax flavor of the granola and bumped it up with real pumpkin and flax seeds to create gluten free egg free pumpkin flax granola muffins.

A little sprinkle of granola on top adds a nice crunch and burst of flavor.

Since I like to prepare my grains I used Stonyfield whole milk yogurt to soak the flour first. The yogurt not only breaks down the phytic acid, it also helps bind the muffins and give them a soft texture.

You can make the muffins with or without the granola added. I made some without for my son and he still loved them.

Pumpkin and flax are a great pair. Put them in a muffin and you have a great fall breakfast. Make a big batch to stock the freezer for easy weekday mornings.

Are you a cereal fan? Or do muffins top your list?

Why not put them together and enjoy some pumpkin flax granola muffins. Use pumpkin flax granola or your favorite homemade granola for a new twist on breakfast.

Gluten Free Pumpkin Flax Granola Muffins

2015-10-24 05:31:35

Serves 12

A gluten and egg free muffin with pumpkin flavor and crunchy granola.

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Ingredients

1 cup sorghum flour (or brown rice or whole wheat)
1/4 cup warm water
1/2 cup plain, whole milk yogurt
1 cup tapioca flour (or white rice or all purpose)
1/2 cup granola + 1/4 cup for topping
1/2 cup pureed pumpkin
2 Tbsp. ground flax seeds
1/3 cup organic cane sugar
1 tsp. baking soda
1/2 tsp. unrefined sea salt
3 Tbsp. whole milk
Optional: 1/3 cup mini chocolate chips or dried fruit

Instructions

In a large bowl combine the sorghum, water and yogurt. Cover and let sit 7-24 hours.
Heat the oven to 350*F. Line a muffin pan with paper or silicon muffin cups.
Add the flax seeds to the soaked flour. Let sit 5 minutes.
Add the remaining ingredients (except granola for topping).
Mix well.
Fill muffin cups 3/4 full. Sprinkle granola on top of each muffin.
Bake for 25 - 30 minutes.

Notes

Squash or sweet potato can be used in place of the pumpkin.
The muffins can be made without the granola.
To make these dairy free replace the yogurt and milk with coconut milk or water.

By Mary - justtakeabite.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

October 21, 2015

Molasses Tonic

In need of a warm drink that not only tastes good but is packed with essential minerals? Molasses tonic is the perfect warm up and pick-me-up drink for cold weather.

I like warm drinks. Do you?

Even on the hottest summer days I still start the day with a warm drink. It has a calming effect on my mind and body. In fact I’m sipping on one right now while I write this post!

I’ve never been a coffee drinker. I usually go for tea.

But these days I pretty much drink one of two things. Either healing hot chocolate or molasses tonic. Both provide minerals in a great tasting, soothing beverage.

You may be wondering, what’s so great about molasses? Isn’t that just sugar?

Molasses is actually packed with vitamins and minerals.

It contains:

potassium
magnesium
calcium
iron
vitamin B6
niacin
pantothenic acid
choline
phosphorus
zinc
copper
selenium
chromium
cobalt
sodium

It has also been shown to be helpful with a variety of health issues from PMS, headaches and acne to bone health and constipation.

What’s not to love?

Well, maybe the flavor.

Molasses is an acquired taste.

At least for me. If you are not a fan just start with a small amount and work your way up to a full tablespoon.

You can even do half molasses and half maple syrup to start. Maple syrup has minerals too!

As you can see molasses is very nutritious. You could just take a big spoonful once or twice a day.

I like to combine it with some other nutrients in a hot drink to really give my body a boost.

So you can add any or all of the following to create a molasses tonic:

stinging nettle (allergy relief, reduce inflammation)
grass-fed collagen (easy-to-digest protein, gut healing)
unrefined sea salt (trace minerals, hydration/electrolyte balance)
cocoa powder (magnesium, iron, fiber, manganese, zinc, flavonoids)
carob powder (calcium, magnesium, phosphorus, potassium)
maple syrup (calcium, iron, magnesium, phosphorus sodium, potassium, zinc)
butter and/or coconut oil (healthy saturated fat, helps balance the protein and carbohydrates)

When you put all of these together molasses tonic can practically be a meal replacement! And if you have a super busy morning here and there it could be. I drink it after a meal. Though it is best to wait an hour after eating to let your food settle/start digesting first.

If you don’t have time or all of the ingredients to make the full molasses tonic you can simply add molasses and sea salt to hot water. You’ll still get a big nutritional boost and feel hydrated.

The next time you need a hot beverage skip the coffee. Instead whip up a power packed molasses tonic.

This is great for kids too. Add some whole milk or coconut milk to their molasses tonic for a creamy drink.

Do you consume molasses regularly? What is your favorite way to use it?

Molasses Tonic

2015-10-15 05:39:57

Serves 1

A warm drink packed with vitamins and minerals

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Ingredients

1 1/2 - 2 cups boiling water
1/2 - 1 Tbsp. blackstrap molasses
1/4 tsp. unrefined sea salt

optional

1 tsp. nettle leaf
1 Tbsp. grass-fed collagen
1 tsp. organic cocoa powder
1/2 tsp. organic carob powder
2 tsp. grade B maple syrup
1 Tbsp. butter or coconut oil
2-4 Tbsp. whole milk or coconut milk

Instructions

If using nettle leaf, use a tea strainer or cheesecloth to steep nettle leaves in 1/2 cup boiling water for 10 minutes. Remove the leaves.
Add the remaining boiling water and ingredients.
Stir to combine.
Allow to cool enough to drink or add ice cubes or milk.

Notes

This can be served warm or cold (iced molasses tonic).
This can be placed in a water bottle and packed for school lunch.

By Mary - Just Take A Bite

Just Take A Bite https://justtakeabite.com/

October 12, 2015

Einkorn Pumpkin Scones

Einkorn pumpkin scones are the perfect fall breakfast. They are easy to make and free of dairy, eggs, nuts, soy, rice, corn and coconut.

Have you ever tried einkorn flour? It is quite new to me.

If you haven’t heard of it, einkorn is an ancient variety of wheat that has not been modified or processed like most modern wheat. So it is easier on the gut. Even some people that are sensitive to gluten can tolerate einkorn!

Baking with einkorn.

Einkorn absorbs liquid differently than regular wheat. So you can’t just swap it one for one in your recipes. You will likely need more einkorn.

Since I love to experiment I set to work right away when I got my first bag of einkorn flour. I created einkorn pumpkin scones.

I LOVE scones. Not only are they delicious, but they are easy to make and easy to adapt to an allergen free diet. There are no eggs required and you can use whatever flour and fat you tolerate. You just have to get the ratios right.

Start simple.

I make these even easier by mixing the dough in the food processor. Then you can chill the dough to bake later in the day, freeze the dough for freshly baked scones another day or bake them immediately.

Einkorn pumpkin scones are perfect for fall. Serve them for breakfast, brunch or alongside a hot bowl of soup (my favorite!). Who doesn’t love a warm, pumpkin and cinnamon scone fresh from the oven?!

The thing that stands out to me about einkorn flour is how soft it is. Most wheat has sort of a hard texture. But einkorn is so soft…which makes your baked goods soft! It really takes them to a whole new level.

I also love that you don’t have to soak these scones because they use all purpose einkorn flour. Many baked goods work really well with soaked flour. A scone is not one of them. I’ve tried. They just don’t quite turn out the same. Scones aren’t meant to have much liquid added. Just fat and flour.

Not a huge scone fan? Add an egg to the dough and turn einkorn pumpkin scones into cookies!

If you have never had einkorn flour I encourage you to give it a try. It is much gentler on the tummy than modern varieties of wheat. Plus it makes amazing baked goods.

Start with a batch of einkorn pumpkin scones to see how you like it and how it behaves. Then start your own experimenting.

Do you like scones as much as I do? What is your favorite flavor?

Einkorn Pumpkin Scones

2015-10-08 05:37:50

Yields 12

A simple scone made with pumpkin and einkorn flour.

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Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

2 cups all purpose einkorn flour
1/2 cup cane sugar
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. unrefined sea salt
1/2 cup solid fat (lard, tallow, butter, coconut oil)
2/3 cup pureed pumpkin
1 tsp. vanilla
optional: 1/2 cup mini chocolate chips, chopped crispy pecans, dried cranberries

Instructions

Heat the oven to 350*F. Line a baking sheet with parchment paper.
Combine the flour, sugar, cinnamon, soda and salt in a food processor (or bowl). Pulse to combine.
Add the fat. Pulse until the mixture is crumbly (or combine by hand).
Add the pumpkin and vanilla. Process until well combined.
Transfer the dough to a bowl. Mix the chocolate chips/nuts/dried fruit in by hand.
Divide the dough into 12 equal portions. Roll into a ball and flatten on prepared parchment paper.
Sprinkle cane sugar on top if desired.
At this point you can freeze the scones or chill them in the refrigerator until ready to bake.
Bake for 25 minutes.

Notes

To make these into cookies add one egg along with the pumpkin and vanilla. Scoop mounds of dough onto the baking sheet. Reduce baking time to 10 - 15 minutes.
Squash can be used in place of the pumpkin. Butternut works best.

By Mary - justtakeabite.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 29, 2015

Sourdough Pumpkin Pie Cereal

Pumpkin isn’t just for fall desserts. Try it in your breakfast! Sourdough pumpkin pie cereal is crunchy, sweet and easy to make. Eat it for breakfast covered in milk or sprinkled on yogurt.

Are you getting excited for all things pumpkin?

I know I am. It’s crazy to think that just a few years ago I wanted nothing to do with anything pumpkin.

I hated it.

I hated it as a child and as an adult. I just didn’t understand why everyone loved pumpkin pie, pumpkin cheesecake, pumpkin everything.

Until I started roasting fresh pumpkin.

What you get in a can doesn’t even compare to freshly roasted pumpkin.

Pumpkin, pumpkin everywhere!

Now I love to use pumpkin year round!

Not only is it packed with nutrients, but it tastes great. I use it in soups, breads, muffins, pasta, crackers, pie, ice cream, cheesecake. Pretty much any way you can think of.

I even love it plain with a touch of honey and sea salt.

And yes, I can even handle canned pumpkin now.

Pumpkin for breakfast.

One of my favorite ways to use pumpkin is in sourdough pumpkin pie cereal. It’s like pumpkin pie in your breakfast bowl.

Combine sourdough with pumpkin, sugar and spice and you’ve got an amazing start to your day.

Sourdough pumpkin pie cereal is great with milk. But you can also sprinkle it on yogurt. I like to add it to my salted caramel custard. It is my replacement for granola.

Pumpkin for snacks.

Most of the time I find myself just munching on it plain! Sourdough pumpkin pie cereal makes a great snack.

Better yet mix it with crispy nuts and dried apples for the perfect fall trail mix.

Any way you serve it this cereal is a delicious fall treat.

Sourdough pumpkin pie cereal is made with traditional sourdough for easier digestion and nutrient absorption. It is also dairy, egg, nut, corn, soy, coconut and rice free.

Are you in need of something different for breakfast this fall?

Grab some pumpkin (fresh or canned) and get a batch of sourdough pumpkin pie cereal started. The whole family will love it!

Sourdough Pumpkin Pie Cereal

2015-09-22 12:24:46

Serves 12

Simple sourdough cereal with pumpkin and spice.

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Ingredients

1 cup sourdough starter
1 cup wheat, spelt or rye flour
1/4 cup water
1 cup pureed pumpkin
3/4 cups organic cane sugar
1/2 tsp. baking soda
1/2 tsp. unrefined sea salt
1 tsp. cinnamon

Instructions

Combine the starter, flour and water. Cover and let soak 6 - 24 hours.
Line a large baking sheet with parchment paper. Heat oven to 350*F.
Add the remaining ingredients to the flour mixture. Mix well.
Spread on the parchment lined baking sheet.
Bake for 1 hour.
Let cool 10 minutes.
Flip the whole "cake" (leaving the parchment paper on the baking sheet.
Cut into small squares (using a pizza cutter or sharp knife).
Bake another 45 minutes.
Allow to cool completely.
Store in a sealed container at room temperature for up to a month or in the freezer for up to a year.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 28, 2015

Honey Sweetened Pumpkin Butter Three Ways: SHK Post

Now that fall is here it’s time for pumpkin everything! Use this nutrient packed vegetable to create three variations on pumpkin butter. It is so easy and delicious. Your kids will love it.

Coming up with healthy snacks can be a challenge. Kids want sweet and tasty. You want quick and nutritious.

Honey sweetened pumpkin butter is the perfect solution!

Pumpkin is not a vegetable most people eat very often. But it really is packed with nutrients. Pumpkin contains vitamin A (a lot of it!), vitamin C, potassium, copper and iron in addition to lots of phyto-nutrients. So it makes the perfect component to a healthy snack like pumpkin butter.

There are three variations of pumpkin butter – original, chocolate and sunflower. They each have a unique flavor that your kids are sure to love. And with only three or four ingredients they are all easy to make.

It only takes about ten minutes to make all three pumpkin butters! It is that easy. After a few minutes in the refrigerator they are ready to eat. I like to prepare them in advance. Then snack time is easy. The pumpkin butter will last up to a week in the refrigerator.

Are you ready to whip up one or all three of these tasty fall treats? Head on over to Super Healthy Kids where I show you just how easy it is. Then surprise your kids with a delicious after school treat.

Don’t forget to really add to the fun by making a batch of pumpkin spice graham crackers to go along with the pumpkin butter. Maybe homework time will go a bit smoother with a fun snack. At the very least your kids will have their mouths and bellies full of good stuff.

This post is linked to Savoring Saturdays.

September 23, 2015

Pectin Free Concord Grape Jelly

Wondering what to do with your homemade grape juice? Make grape jelly of course! It is a classic kid favorite that is easy to make and perfect for your pb&j!

Growing up we ate one flavor of jelly.

Grape.

That’s it.

At home. Grape. In a restaurant. Grape. On toast. Grape. On a sandwich. Grape.

That was really all we knew and all we wanted.

No jelly here.

Want to know something? I have never bought grape jelly for my kids. Most grape jellies are filled with high fructose corn syrup. Not to mention the texture kind of grosses me out now.

But homemade grape jelly – that is a whole different story. Especially when it comes from juice you made yourself!

No pectin. No canning.

The unique thing about my grape jelly is that I skip the pectin and the canning.

Most pectin contains dextrose. That’s just sugar, right? Well, yes, sort of.

But it usually comes from corn. My son is allergic to corn. So I don’t use pectin.

Instead I use gelatin and then freeze the jelly. That turns this into such a simple task. It takes about five minutes to make a whole batch of jelly.

This was my own experiment with creating an easy and allergen friendly grape jelly.

No complaints.

The consensus from my family? Great! Everyone loves it. Even the adults that grew up with more traditional jelly (both homemade and store bought).

My kids rave about it and keep asking for it on their bread.

We have been enjoying it on toast and on sunbutter and jelly sandwiches. I personally love it on sourdough bread. The contrast between the sour and sweet is delicious.

No fears.

Are you intimidated by the idea of making your own grape jelly? Set those fears aside. This pectin free concord grape jelly is so easy!

Use your homemade grape juice or quality organic grape juice. Add some grass-fed gelatin and you’re minutes away from homemade grape jelly.

Your kids will love it, and you’ll feel good about what they’re eating. No more high fructose corn syrup, dextrose and citric acid for breakfast. Just whole, simple ingredients.

Once you get the freezer stocked with grape jelly grab some blueberry juice to make blueberry jelly! It’s another great addition to your morning eggs and toast.

Pectin Free Concord Grape Jelly

2015-09-19 04:27:45

Yields 7

Homemade grape jelly that is free of pectin and high fructose corn syrup.

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Ingredients

4 cups unsweetened concord grape juice
3 cups organic cane sugar
6 1/2 tsp. grass-fed gelatin

Instructions

In a medium saucepan combine the juice and sugar. Whisk.
Slowly pour in the gelatin and whisk.
Let sit one minute.
Turn on heat to medium/low.
Slowly whisk until the mixture is warm and the sugar and gelatin are dissolved, about 5 minutes.
Remove from heat.
Fill half pint glass jars, leaving 1 inch of head space.
Put a lid on the jars and refrigerate until fully gelled, at least 8 hours.
Store in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.

Notes

You may need to adjust the sweetness depending on the sweetness of the juice and your taste.
You can increase the gelatin to 8 Tbsp. and pour the whole batch into molds or a glass pan to make grape gummies.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 22, 2015

Homemade Grape Juice: From The Vine to Your Cup

When it comes to juice fresh is always best. Learn how to make your own homemade grape juice starting with picking grapes and ending with sweet juice.

Confession. I love grape juice. Love it.

I don’t drink it very often these days because I know most juice is just empty calories with no nutrition. Otherwise I would.

Once in a while I buy pure organic concord grape juice for making jello or gummies. But I can’t afford to buy that just to drink plain.

Free grapes.

A few weeks ago my mom called to tell me my grandpa said I could have his grapes. My grandma passed away earlier this year and my grandpa is now in hospice. So the grapes on their farm are just sitting there.

He thought I might be able to put them to good use.

He knows me well.

I made a trip to the farm with my two youngest, hoping to pick a bunch of grapes. Then I realized that picking grapes when everything is soaking wet and you have a toddler with grabby hands strapped to your chest is next to impossible.

At least I had a great helper! We did pick a few to get us started. But I had to send my husband and big kids back a few days later to finish the job.

My suggestions for picking grapes:

Have two free hands.
Use clippers.
Be prepared to get messy.

Making juice.

Once we had the grapes at home I had to figure out what to do with them.

It turns out that making homemade grape juice is quite simple. You basically just wash, cook and strain. You may need to add sweetener if you want to drink the juice plain. It just depends how tart the grapes are.

It also turns out that the “hardest” part is just separating the good grapes from the bad ones.

It was fun to make my own grape juice for the first time. As I did it I couldn’t help but smile and think of my grandparents standing in the kitchen on their farm making juice together every year for decades.

I felt honored to carry on the tradition, and I think of them every time I drink our homemade grape juice. They are some of the most amazing people I know. And their farm has always been one of my favorite places.

Now we have some grape juice in the freezer for later (that I will try really hard to share with my family). Plus I used some to make grape jelly! I’ll be sharing that recipe tomorrow.

Have you ever tried making homemade grape juice? If you have access to fresh, concord grapes start picking! There is nothing quite like it.

Homemade Grape Juice: From the Vine to Your Cup

2015-09-18 12:09:37

Fresh, homemade grape juice from concord grapes.

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Ingredients

Freshly picked concord grapes
Organic cane sugar or honey

Tools

Large stockpot
Large fine mesh strainer
Cheesecloth

Instructions

Wash the grapes. Get rid of any bad or unripe grapes.
Place the grapes in a large stockpot.
Mash the grapes with a potato masher to get the juices flowing.
Turn the heat on to high. Bring to a boil.
Reduce heat and simmer the grapes for 10 - 15 minutes, mashing periodically while they cook.
Turn off the heat.
Strain the grapes/juice through a fine mesh strainer lined with cheesecloth over a large bowl.
Allow the grapes to strain for a few hours or over night.
Discard the grapes/skin/seeds.
Strain the juice a second time through clean cheesecloth.
If using the juice for drinking add sugar if the grapes are too sour. Stir and let the sugar dissolve.
Store in the refrigerator for up to two weeks or in the freezer for up to a year.

Notes

I used about 1/4 cup cane sugar per quart of juice for drinking.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

September 21, 2015

Gluten Free Squash Cookies: KS Post

If you are in need of a healthy breakfast, lunch or dessert gluten free squash cookies are just the thing. Easy to make. Properly prepared grains. And vegetables!

All summer long you are in control of what your kids eat and when they eat.

There is an abundance of fresh fruit to serve IF they need a little snack (not when snack time is a mandatory part of their day). Breakfasts don’t have to be made AND consumed in ten minutes in order to catch the bus. Lunches can be cooked and served warm.

Then school starts.

Mornings are chaotic getting everyone dressed and fed and out the door.

Lunches have to be simplified and packed.

It is a challenge to maintain the nutrient dense status of your kids’ food. Not to mention they are bombarded with special treats for everything from birthdays to good behavior as soon as they step foot in the door.

So as the new school year gets under way why not combine the need for nourishment with the desire for something sweet? Did I mention it is also easy?

These super simple gluten free squash cookies are portable and work for breakfast or lunch. Vegetables in your breakfast and dessert? Yes, please!

Head over to Kitchen Stewardship to find out how I make these easy and delicious cookies.

September 15, 2015

Grain Free Sunbutter and Jelly Bars

No time to make a sandwich? No problem. Grab some grain free sunbutter and jelly bars from the freezer and an allergen friendly lunch is ready in no time.

We’ve been back to school for exactly one week. And I’m already sick of packing lunches. Anybody else?

In all honesty I don’t mind it *too* much. But it sure is nice when I have some easy things to pack that are filling and nutritious.

Skip the nuts.

Of course I’m always conscious of allergies too. So while peanut butter and jelly sandwiches are about the easiest thing to make I don’t pack them in my daughter’s lunch (even though she is not allergic to nuts).

Recently I started using sunbutter in place of nut butters. My kids love it! I love that I don’t have to worry about them getting nuts on their baby sister when they eat it. Plus I can send it to school without potentially causing another child harm.

That means my daughter does get sunbutter sandwiches once in a while. They are easy and delicious.

Skip the bread.

But there is something even easier!

Grain free sunbutter and jelly bars are easy to make, easy to pack and easy to eat. You get the added bonus that you don’t have to worry about making or finding decent bread! This is especially key if you are gluten, grain or anything else free.

To make the dough simply dump all of the ingredients in a bowl and mix. The “jelly” filling is just three ingredients pureed in the blender for thirty seconds.

Then pour, bake and eat.

Skip the long lunch prep.

I like to make a big batch so I can keep a bunch in the freezer. Then packing lunch is easy and has virtually no preparation. In fact kids can pack it themselves!

A sunbutter and jelly bar paired with veggies and dip and some fresh fruit is a great lunch. Or you can really boost the nutrition factor by pairing it with a thermos of your favorite soup. My daughter loves split pea!

Change the flavor.

Let your kids pick the jelly flavor. Strawberry is a favorite here. But raspberry, cherry and blueberry all work well.

If your kids don’t like jelly then you can make the bars without the filling. It will be like a sunbutter and honey sandwich.

Are you in need of another easy lunch component to add to your rotation? Skip the sandwich. Go for grain free sunbutter and jelly bars. They are sure to be a hit!

Don’t need to pack a lunch? Serve them for breakfast. Kids love them any time of day.

Grain Free Sunbutter and Jelly Bars

2015-09-12 05:25:41

Serves 12

A nut free bar that is easy to pack and takes the place of a sandwich.

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Bar

1/2 cup sunbutter
1/2 cup tapioca flour
2 eggs (or flax or gelatin eggs)
1/4 cup honey
1/4 cane sugar
1/2 tsp. unrefined sea salt
1/4 tsp. baking soda

Filling

1 cup fruit (strawberry, blueberry, cherry, raspberry), thawed and drained if using frozen
1 1/2 tsp. grass-fed gelatin
1 Tbsp. honey

Bar

Heat oven to 350*F. Grease a 7x11 baking pan.
In a large bowl combine all of the bar ingredients. Beat until well mixed.
Spread half of the dough into the greased pan.
Blend the filling ingredients in a blender until pureed. Pour the filling over the dough in the pan. Spread.
Pour the remaining half of the dough on top of the filling.
Bake for 40 minutes.
Allow to cool. Cut into bars.
Store in the refrigerator for up to two weeks or in the freezer for up to one year.

Notes

White rice flour can be substituted for tapioca. It will no longer be grain free.
The eggs can be replaced with ground flax seeds.
You can also assemble the bars by pouring all of the batter into the pan and pouring the filling on top.
Any nut or seed butter will work in place of the sunbutter.

By Mary - homemadedutchapplepie.com

Just Take A Bite https://justtakeabite.com/

This post is linked to Savoring Saturdays.

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Are you in need of another easy lunch component to add to your rotation? Skip the sandwich. Go for grain free sunbutter and jelly bars. They are sure to be a hit!

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