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Honey Walnut Sourdough Bread

 

This morning I made a new flavor of sourdough bread. I used my sourdough muffin recipe as the base. I modified it slightly to make a bread and to change the flavor. 

The combination of walnuts and honey is very good together. And a hint of cinnamon adds just the right amount of spice. Delicious!

This post is linked to Fresh Bites Friday and Fat Tuesday.

Honey Walnut Sourdough Bread

1 cup whole wheat flour
1 tsp. baking soda
1/4 cup sucanat
1/4 cup honey
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup chopped crispy walnuts
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1 egg
1 tsp. vanilla
1/4 cup oil (I use melted coconut oil. Butter would also work.)
1 cup sourdough starter

Preheat oven to 400F.

Combine wet ingredients in a medium bowl. Add dry ingredients. Mix quickly and spoon into buttered bread pan.

Bake 30 minutes.

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 Forager, Real 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.

Hot Fudge Pudding Cake

 

Hot Fudge Pudding Cake - Homemade Dutch Apple PieFor Valentine’s Day yesterday my daughter and I baked a cake for my husband. It is a cake he grew up eating (I got the recipe from my MIL). It sure does taste good!

It’s like a combination of cake, fudge and pudding all in one. Top it with whipped cream or ice cream and you’ve got quite a treat. It is very easy to make too. This is a great cake option for anyone that can’t eat eggs.Hot Fudge Pudding Cake | Homemade Dutch Apple Pie 2

Hot Fudge Pudding Cake
A cake filled with fudge and pudding
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Ingredients
  1. 1 cup flour (whole wheat, all purpose or a combination of gluten free flours)
  2. 3/4 cup cane sugar
  3. 3 Tbsp. cocoa powder
  4. 2 1/4 tsp. baking powder
  5. 1/4 tsp. salt
  6. 9 Tbsp. milk or coconut milk
  7. 3 Tbsp. coconut oil or butter, melted
  8. 1/3 cup chopped nuts (optional)
  9. 1 cup brown cane sugar
  10. 3 Tbsp. cocoa powder
  11. 2 cups hot water
Instructions
  1. Heat oven to 350 degrees.
  2. Mix the flour, sugar, cocoa, baking powder and salt.
  3. Blend in milk and oil.
  4. Stir in nuts.
  5. Pour into an ungreased 1 1/2 qt. casserole.
  6. Mix the brown sugar and cocoa. Sprinkle over batter.
  7. Pour hot water on batter (don't stir).
  8. Bake 30 minutes.
  9. Serve warm.
Just Take A Bite https://justtakeabite.com/

Rustic Chicken Stew

For Sunday dinner this week I made rustic chicken stew. It’s not a new recipe to me, but I haven’t made it in a long time. I used to make it all the time, when I was first learning how to cook and how to use my crockpot. It’s from a cookbook called The Ultimate Slow Cooker Cookbook. It’s a super easy chunky chicken stew. I like that it doesn’t require much chopping since it’s supposed to be “rustic.” The recipe calls for cut up blsl chicken. I just tossed in a couple chicken legs since that’s what I had on hand. Then we took whatever meat off the bone we wanted for our individual bowls. I’m not sure why I haven’t made this for so long. It’s so easy and so good. I’ll have to put it back on the menu more often. I’ve never added the mushrooms since Justin doesn’t like them. But I’m sure it would be very good (I LOVE mushrooms). This can easily be made GAPS legal by omitting the potatoes.

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

Rustic Chicken Stew

2 lbs. chicken – breasts, thighs, etc – on or off the bone, whole or cut up
3 medium onions, quartered
2 carrots cut into 1″ thick slices
2 potatoes cut into 1″ cubes
4 cups chicken broth
1 tsp. celery seed
1 tsp. dried thyme
1/2 tsp. pepper
8 ounces mushrooms, halved
1 cup frozen corn
1 cup frozen peas
salt and garlic powder to taste

Combine all ingredients in the crockpot. Cook on high 4 to 9 hours or low 7 to 12 hours. If you like your peas and corn less well done you can wait and add them in the last 15-30 minutes of cooking.

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.

Crockpot Pork and Beans (grain free, dairy free, nut free, egg free, GAPS-legal)

For lunch yesterday we had another new recipe for pork and beans from Cheeseslave. This is a very easy crockpot meal. And it is so good!! All three of us loved it. Although Abram wasn’t too happy about me eating so many beans. He’s not a happy camper right now. I guess I won’t be eating this again for a while. Aside from that it’s a great recipe. I didn’t follow the directions completely. I simplified it a bit and made less. For meat I used cut up bacon and cut pieces of leftover pork chops. I’ll post it the way I made it. This is a great, healthy recipe for baked beans. You could use just the bacon or probably even leave the meat out. I love that you use broth to add extra nutrition. I also stirred some coconut oil into my dish for more healthy fat. This would be great served with corn bread or over rice. You could even add in other vegetables for a more complete meal.

Crockpot Pork and Beans

2 cups dried navy beans
1/2 small onion, diced
1 Tbsp. butter
1 Tbsp. coconut oil
2 cups chicken broth or stock
meat – ham hock, diced bacon, cut up pork, grass-fed hot dogs (whatever you have on hand)
1/4 cup ketchup (I used homemade fermented ketchup…GAPS legal)
2 Tbsp. mustard
2 Tbsp. apple cider vinegar
1/3 cup total sweetener (honey, maple syrup, molasses…any combo…I used honey…GAPS-legal)
sea salt to taste

Soak beans in water and whey for 7-24 hours. Drain. Rinse. Cook beans in water for about 30 minutes, until just starting to soften (skim foam from water when it comes to a boil). Drain.

Add butter, coconut oil and onion to crockpot. Turn to high. Let fat melt. Add beans and remaining ingredients (except hot dogs). Cook on high 6-10 hours. Add more stock if it gets too dry. Add sliced hot dogs (if using) about an hour before serving. Remove ham hock if using.

Bacon Wrapped Dates (grain free, nut free, dairy free, egg free, GAPS-legal)

If you are a fan of sweet and salty foods you’ll love bacon wrapped dates! Add in some cheese for the perfect appetizer or snack.

I remember when I first tried a date about six years ago. I was blown away by the taste. It’s like a perfect little dessert. No need to bake or add sugar. Bonus that dates have minerals for a little nutritional boost.

How to Use Dates

But you can go a step beyond simply eating dates. Stuff them with cheese and wrap them with bacon. A quick run through the oven and you have an amazing snack or appetizer.

Bacon wrapped dates are so easy to make. And SO delicious. Salty and sweet together.

You can eat these fresh from the oven or right out of the fridge. I prepped these a couple hours before dinner and then just put them in the oven later. Very handy.

Allergy Friendly Stuffed Dates

If you can’t do dairy just skip the cheese or replace it with sunbutter. My kids love to snack on dates filled with sunbutter.

You can also add chopped dates to granola or try this sweet and salty snack mix. When you bake dates they taste even sweeter! My kids think they are candy.

Bacon wrapped dates make the perfect appetizer for any holiday or big game day. And they really couldn’t be any easier. Your kids can help make them too (check out the Kids Cook Real Food eCourse if you want to teach your kids to cook).

How do you like to eat dates?

Prepped Dates
 
Baked Dates

Bacon Wrapped Dates

Ingredients:

  • Nitrate-free bacon
  • Dates, organic if possible
  • Any type of cheese, cubed (optional)

Instructions:

  1. Preheat the oven to 350F.
  2. Cut the bacon slices in half.
  3. Pit the dates and cut them in half. Stuff with cheese if desired.
  4. Wrap each date with a half a slice of bacon. Use toothpicks if necessary. Set on a baking dish.
  5. Bake for 15-20 minutes, or until the bacon gets crispy and the cheese is melted. Remove the dates from the oven and transfer them serving dish.
  6. You can store the unused dates in the refrigerator. They are even good cold!

Salted Caramel Dip (grain free, dairy free, egg free, GAPS-legal)

One of the moms at my MOPS table posted a link for a caramel dip from My New Roots on FB recently. It looked super easy and sounded good. Plus it’s sugar free and GAPS legal!! Last week I finally got around to buying dates so I could try it. I made it yesterday morning. It was very easy to make. And it’s good!! Honestly I like it better plain than using it for an apple dip. Although I did really enjoy it last night as a dip for dried apple chips. It’s a great way to get your sugar fix without actually eating sugar. I’m glad I tried this. It’s a healthy, delicious treat. Plus I discovered that I love dates!! And they are great natural sweeteners. I will be using dates more often for sure. I even reserved the soaking liquid and have been using it to sweeten smoothies and drinks.

Unfortunately Rebecca doesn’t like it. I think it’s a texture issue with her. I’m guessing if I made it a bit thicker (increased the ratio of nuts to dates) she’d like it. Maybe I’ll try that next time.

This is a great treat for breakfast, a snack or a dessert.

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

Salted Caramel Dip
Makes 2 cups

2 cups pitted Medjool dates
¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower) (I used some whole crispy almonds and some natural crunchy peanut butter…I used more than 1/4 cup)
4 tsp. fresh lemon juice
½ tsp. sea salt (or more to taste)
1 vanilla bean, seeds scraped (I used a little splash of homemade vanilla)
soaking water as needed

1. Soak dates for at least 4 hours in water.
2. Drain dates, reserving the soak water**.
3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water).
4. Store in an airtight glass container in the fridge for up to a week.

**Reserve remaining soaking water to use as a simple syrup/sweetener.

Fat-filled Vegetables/GAPS Gravy

I started this post yesterday, but didn’t have time to finish it. I wanted to share how I’ve been eating my vegetbales lately and trying to get more fat in my diet. Then when I was making dinner last night I thought…I guess this will work for more than just vegetables. This is kind of a recipe for gravy…that does not contain grains! I used it for our leftover turkey…yum! It was an accidental recipe…just happened to try something last week since I was trying to increase my fat and vegetable intake. I figured I’d make vegetables in broth and have kind of a soup. I let my veggies cook longer than usual because I was busy with the kids. I returned to the pan pleasantly surprised. I ended up with something very delicious and nutritious. Love it when that happens. Here’s the rest of the post I started yesterday…
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This isn’t much of a recipe, but I wanted to share a method I’ve been using lately to easily get lots of healthy fat, broth and well cooked veggies in my diet…without feeling like I’m floating away from drinking tons of broth, etc. I add a couple Tbsp. of lard, butter, coconut oil to a pan (anywhere from 2 – 6 Tbsp. total). And some homemade stock or broth. I also add some frozen (could be fresh too) vegetables and seasoning. I let it simmer for a while until the vegggies absorb some of the liquid and it reduces until it’s almost like a gravy. So flavorful! And so nutritious.
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You can use this method without the veggies as well and just let the sauce reduce then serve it over anything you like or even stir it into soup. Adjust quantities for more people.

This stems from some information I read on the GAPS site. Dr. CMB says that to get rid of constipation you need to activate the parasympathetic nervous system. To do this “we need more animal fat with meals, and we need to change the ratio of vegetables to meats in our meals (less muscle meats and more vegetables with gelatinous meats.” So I am working on it. But then I also read that ” many cases of persistent constipation are due to poor bile production. When there is not enough bile, the fats in the food do not digest well; instead they react with salts and form soap in the gut, causing constipation.” So I have to find the right balance. To help with the bile production Dr. CMB suggests you “introduce freshly pressed juices earlier in the diet, from stage 2: start from carrot juice first thing in the morning and take your cod liver oil at the same time. The juice will stimulate bile production.”

It’s all about experimenting and learning what works for your body and finding the right balance. I’m still working on it. I think I need to add some foods to increase my bile production so I can handle fats better. But at least I have a great recipe for a healthy, safe gravy now. This is also great for kids if you have a hard time getting them to drink broth. The broth gets super concentrated…but it’s still there.

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

Fattened Veggies/GAPS Gravy
1 serving

2-6 Tbsp. fat of choice (I like to use a combo of butter, lard and coconut oil)
1/2 – 3/4 cup broth or stock
1 cup favorite frozen or fresh veggies
seasoning (I use sea salt and garlic powder)

Combine all ingredients in a small pan. Simmer for about 20 minutes, or until all the liquid reduces to a gravy.

Everything Salmon (grain free, dairy free, egg free, nut free, GAPS-legal)

On Rachael Ray recently I saw her make a recipe called everything salmon. It’s a play on an everything bagel…same flavors, different medium. It sounded good, so I made it for dinner last night. It was super simple. And Justin and I both really liked it. Rebecca wouldn’t eat it…”it’s too spicy!” For her spice means any strong flavor. I didn’t have the ingredients for the sauce, so I made my own. Basically a sour cream and onion sauce (the “cream cheese” component). I think it paired really well with the salmon. Plus I got to eat lots of yummy, healthy raw sour cream with my dinner. Definitely a very healthy dish with fatty fish and cultured raw dairy. A keeper. The measurements are in Racheal Ray terms (“palmful”). Just season to your taste.

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

Everything Salmon

A palmful dehydrated onion

A palmful poppy seed
A palmful sesame seeds
A palmful garlic flakes
Sea salt and pepper
1 Tbsp. EVOO (I used lard and butter)
2 salmon fillets
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3 scallions
1/2 cup low-fat sour cream or low-fat Greek yogurt
(I used raw sour cream and salt, garlic powder and dried minced onion)

Sprinkle salmon fillets with onion, poppy seeds, sesame seeds, garlic flakes, salt and pepper. In a small skillet, heat EVOO, one turn of the pan. Place salmon skin-side down and cook for about 2-3 minutes. Flip and finish cooking another 2-3 minutes, until cooked to your desired doneness.

While salmon is cooking, mix sour cream with scallions in a small bowl.