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Bedtime Beverage

Bedtime Beverage | Homemade Dutch Apple PieDo you have trouble falling asleep at night? Or maybe your kids have a hard time winding down at the end of the day? Mine sure do!

Except for one…the baby. How does she go to sleep? She nurses and falls fast asleep. Mother’s milk is warm and has the perfect balance of nutrients to help a little one nod off to sleep. It is comforting and nourishing.

So how does that translate to everyone else? Surprisingly ice cream (the kind made with real, whole ingredients) is about the closest thing we have to breast milk in terms of its nutrient profile.  It has a good balance of carbohydrates, protein and fat.

You could definitely indulge in a dish of ice cream to see if it helps you get sleepy. But I have a drink that might work better. It’s like warm ice cream!

Raw cream or whole milk is the ideal base for this drink. If you can’t have dairy you can use full fat coconut milk and add a little extra gelatin for the protein balance.Bedtime Beverage | Homemade Dutch Apple Pie

Egg yolks are added because they are packed with vitamins (especially B) and a little bit of protein. The cream or milk has lots of healthy fat. Gelatin gives more amino acids and protein. Plus the gelatin makes it all easier to digest. The sea salt helps you absorb everything and adds trace minerals. The syrup also helps digestion (sugar is easily absorbed) and gives balance to the drink by adding carbohydrates.

At bedtime you need your adrenals to settle down for the night. Having a balance of sugar, salt and fat will help your body accomplish that.   You can also add a small starchy snack along side the bedtime beverage to really balance out the components. A couple soaked graham crackers or even a slice of sourdough bread are perfect.

This bedtime beverage is like a nutritionally boosted version of the warm milk you grew up drinking at bedtime (yes, there was some truth behind that). It’s almost as comforting and calming as mother’s milk. It tastes great too!

This drink can also be very helpful during the first trimester of pregnancy. Even if you can’t get much else down this will give you a nutrient boost and may be soothing to an unsettled stomach.

There is no fancy equipment required for this drink. Just a small pan and a whisk.  It only takes a few minutes to make. Don’t forget to save your egg whites for baking. They store well in the refrigerator or freezer for a long time. I like to use them for making gluten free bread!

You won’t have to convince your kids to drink this before bed. Offer a soothing bedtime beverage that tastes like ice cream and I’m sure they will gladly oblige. Then watch them settle down and drift off to sleep.  Mother’s milk is wonderful for helping little ones get to sleep. Now everyone else can do the same.Bedtime Beverage | Homemade Dutch Apple Pie

Bedtime Beverage
Serves 1
A warm drink to help you sleep at night.
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Ingredients
  1. 1 cup heavy cream, coconut milk or whole milk
  2. 2 Tbsp. maple syrup (or honey)
  3. 1/4 - 1/2 tsp. unrefined sea salt
  4. 1 - 2 tsp. collagen or gelatin
  5. 1 - 2 egg yolks
  6. optional: 1 - 2 tsp. cocoa or carob powder
Instructions
  1. Combine all of the ingredients in a small saucepan.
  2. Whisk to combine.
  3. If using gelatin let the mixture set for 1 minute.
  4. Gently warm the mixture over low heat. Do not let it boil or you could curdle the milk or cook the egg yolks.
  5. Pour into a mug and enjoy before bed.
Notes
  1. This can be made with just the cream, syrup and salt.
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Soaked Gluten Free Bread {dairy free, nut free, corn free, gum free}

Soaked Gluten Free Bread | Homemade Dutch Apple PieAs my final birthday present to you I’m finally sharing my gluten free bread recipe!  I could work on it for months still and probably find little things to change (and I will update the recipe if I do!).

But it dawned on me the other day that it doesn’t have to be perfect. At the age of 35 I realize I don’t have to be perfect. So in honor of my 35th birthday I present to you my “I’m not perfect” gluten free bread.

My kids and I eat the whole loaf in a matter of days every time I make this. It’s not perfect, but it is good!Soaked Gluten Free Bread | Homemade Dutch Apple Pie

Gluten free bread is tricky. It does not behave like gluten-containing bread. The moisture levels must be different. The kneading is different. The methods for getting it to hold together are different. So this was a challenge.

I also added some extra restrictions.

  1. No rice – My son is allergic to rice. That means brown and white rice flour are out, even though rice is the most commonly used flour for gluten free bread.
  2. No millet – Millet is goitrogenic and not good for those with thyroid problems (me!). This is another very common flour used in gluten free bread. But it was off the list for me.
  3. No flax seeds – Flax seeds are estrogenic. So if you are dealing with hormone imbalance, especially estrogen dominance, you need to use caution with flax seeds. I also discovered recently that flax seeds are yet another food on my list of things to avoid due to the high fiber content and the pain they cause me. Of course I discovered this after making many loaves using flax seeds! This also holds true for chia seeds and psyllium husks…too much fiber. They are often used in gluten free baking as well, but not for me.
  4. No gums – It is hard to find gluten free bread without xanthan gum. Eaten every once in a while it’s probably fine. But if you are like me and make bread often you don’t want to use it. Not to mention I try to avoid it totally because most gums bother my gut and often contain some of the things my son is allergic to.
  5. No baking powder – My son is allergic to corn. So most baking powders are out. Baking powder helps give rise to gluten free baked goods. But I had to do without it.

I had originally hoped to make it egg free as well. But I just couldn’t get that to work if I didn’t use flax. So this is what I came up with. A soaked gluten free bread that does not contain rice, millet, flax, chia, psyllium, gums, nuts, corn or dairy. It is quite good!Soaked Gluten Free Bread | Homemade Dutch Apple Pie

My other requirement was that it had to be easy to make. And it certainly is!  It only takes about 15 minutes of hands on time to make this bread. There is no kneading. Just soak, mix and pour. I break it into small steps – soak the flour one morning, get the pan ready and ingredients out that evening, then mix, pour and bake the next morning. I get a loaf of bread rising in the morning in about 5 minutes!

This is slightly denser than a typical sandwich bread. But it is still very light and soft (you can see how soft it is in the picture!). My son and I enjoy using it for sandwiches.

I like to eat it best with lots of coconut oil (or butter…when I’m able). Sometimes I drizzle honey on for a special treat.

My only real complaint about this bread is that the top is a little crubmly due to the bubbling that happens as the dough rises. I work around this by keeping the cooled loaf of bread upside down on a cutting board and using a serrated knife to slice it from the bottom. The bread does get firmer and easier to slice with each passing day.

I use organic cane sugar for proofing the yeast and adding a touch of sweetness to the bread to reduce the stronger flavors of the flour. You can try using honey if you can’t have the sugar, but I don’t think it works as well. It adds moisture to the bread (even small amounts impact how it turns out). I did some loaves early on with honey, but they didn’t turn out as well.

I used equal amounts of tapioca, sorghum and amaranth flours for this bread. Normally when I post recipes I say use whatever gluten free flour you have. But in this case it will make a difference since each one behaves differently and absorbs moisture differently. So if you don’t have these three flours you can try substituting, but it may turn out differently. Sorghum can usually be replaced pretty easily with white rice flour.Soaked Gluten Free Bread | Homemade Dutch Apple Pie

If you like a bread that tastes more like wheat you can replace a little bit of the sorghum with teff.

Since the flour is soaked in advance it sometimes tastes a bit like sourdough. It just depends how long you let it soak. More than 24 hours will give more of a sourdough taste.

I have been working on a gluten free bread recipe for over six months now. I wanted to get it just right. But that could take a lot longer. I hope you enjoy my “I’m not perfect” bread and use it as a starting point to create your own bread that tastes the way you like it. Remember to give yourself grace if a loaf doesn’t turn out quite right. Just do your best.Soaked Gluten Free Bread | Homemade Dutch Apple Pie

Soaked Gluten Free Bread {dairy free, nut free, corn free, gum free}
Yields 1
A soaked bread that is free of gluten, dairy, nuts, corn, rice, millet, gums and fillers.
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Ingredients
  1. 1 cup tapioca flour
  2. 1 cup sorghum flour
  3. 1 cup amaranth flour
  4. 3/4 cup warm water
  5. 1/4 cup coconut milk or water
  6. 1 1/2 Tbsp. lemon juice or apple cider vinegar
  7. 2 tsp. active dry yeast
  8. 1 Tbsp. cane sugar
  9. 3 Tbsp. warm water
  10. 3 egg whites
  11. 3/4 tsp. unrefined sea salt
  12. 2 Tbsp. cane sugar
  13. 1 tsp. baking soda
  14. 1 tsp. cream of tartar
Instructions
  1. Combine the flours and mix to remove any clumps.
  2. Add the water, milk and lemon juice. Cover and let sit 7-24 hours (or longer if a sourdough taste is desired).
  3. Grease a large loaf pan.
  4. Combine the yeast, 1 Tbsp. sugar and warm (almost hot) water. Let sit 10 minutes.
  5. Add the egg whites to the soaked mixture. Beat about 2 minutes to fluff whites and remove lumps.
  6. Add the yeast mixture and beat about 20 seconds.
  7. Add the salt, sugar, soda and cream of tartar and beat about 10 seconds.
  8. Immediately pour into the prepared pan.
  9. Let rise in a warm place for 1 hour (do not bump or disturb the pan or it might sink)
  10. Heat the oven to 350*F.
  11. Gently transfer the pan to the oven (even small amounts of movement of the pan or slamming of the oven door could make the dough collapse)
  12. Bake for 1 hour.
  13. Turn off oven and leave bread in the oven for 10 minutes.
  14. Remove bread from the oven and cover with a towel.
  15. Allow the bread to cool for 30 minutes. Remove from pan and place upside down on a cutting board. Allow to cool completely.
  16. Once cooled store in a sealed container for up to 1 week.
Notes
  1. The bread will hold together better if allowed to cool completely and put in a sealed container. It may slice better the day after it is baked.
  2. Use a serrated knife and place the bread upside down for slicing.
  3. Stone or metal baking pans work best for gluten free bread.
  4. This makes one regular size loaf.
  5. You can replace 1/3 of the sorghum flour with teff flour for a whole wheat flavor.
  6. If you can't have eggs use 3 Tbsp. flax seeds combined with 2 Tbsp. warm water in place of the egg whites. The bread will be a bit denser without eggs.
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Simple Soaked Series: Gluten Free Crackers

These gluten free crackers are made with properly prepared soaked grains and are free of dairy, eggs, nuts and corn. They make the perfect snack whether at home or on the go.Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

If there is one snack most kids love it’s crackers! But it’s pretty rare to find a store-bought cracker that is not made with vegetable oils. Not to mention the grains are not properly prepared.  Both of which create a recipe for disaster.

That means one thing – it’s time to make your own crackers!  Really, crackers are so easy to make. I’ve made them many times before.

But recently I made a soaked version so I can feel really good about giving them to my kids (and myself!). So I’m finishing my simple soaked series with a basic gluten free cracker recipe that can be used in so many ways.

These soaked gluten free crackers have great crunch and just the right balance of salt and sweetness.

Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

The base recipe is a Wheat Thin® style cracker.  It is made with a variety of gluten free flours for a mild flavor (I used tapioca, amaranth and sorghum). Then a bit of salt and cane sugar balance each other to make the Wheat Thin® flavor.

You can also create a rye version using teff or more of a basic butter cracker.  Both of these will use a little less sugar than the Wheat Thin® version. Try adding some  herbs and spices for a more sophisticated cracker.

Soaked gluten free crackers come together so quickly. It takes about two minutes to get the flour soaking. Then another five minutes to mix the dough and five minutes to roll and cut the dough.

Less than fifteen minutes of hands on time and you’ve got delicious, nutritious homemade crackers that your kids will love. Even better – your kids can help make them! Get in the kitchen and make a delicious snack together.

Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

If you really want to make them fun use small cookie cutters and create crackers in your child’s favorite shapes.  My kids love it when I make fish shaped crackers.

These make a great addition to school lunches with slices of raw cheese. Homemade gluten free crackers are also a perfect accompaniment to a bowl of soup for lunch.  My kids love to use them for dipping!

I also like to serve homemade crackers with hummus and salsa. Since my son can’t eat wheat, rice or corn it’s so nice for him to have something to use with dips. A pile of homemade crackers with a bowl of hummus makes him one happy boy.

Make a big batch of gluten free crackers and store them in the cupboard or freezer. You’ll have a healthy snack on hand that you know is good for your kids and is something they’ll love. Homemade crackers are also a perfect snack to keep in the diaper bag.

Have you  ever made your own crackers? Try this simple, properly prepared and allergen friendly version. It’ll be a hit with the whole family.

Simple Soaked Series: Crackers | Homemade Dutch Apple Pie

Simple Soaked Series: Gluten Free Crackers
Yields 50
A simple soaked cracker that is gluten, dairy, egg, nut and corn free.
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Ingredients
  1. 2 cups any combination of gluten free flour (see notes for flavor combinations)
  2. 4 Tbsp. melted coconut oil or butter
  3. 6 Tbsp. warm water
  4. 1 tsp. lemon juice, whey, kefir or yogurt
  5. 1 1/2 tsp. unrefined sea salt
  6. 8 tsp. coconut sugar or cane sugar
  7. 3-6 Tbsp. water
Instructions
  1. Combine the flour, fat, warm water and lemon juice.
  2. Cover and let sit 7-24 hours.
  3. Heat oven to 350*F.
  4. Add the salt, sugar and 3 Tbsp. water to the soaked mixture.
  5. Mix and knead dough by hand until a ball forms. Add more water if needed.
  6. Split the dough into three equal parts.
  7. Cut four pieces of parchment paper (the size of a baking sheet).
  8. Place on piece of dough on one piece of parchment paper. Top with another sheet of parchment paper.
  9. Roll the dough between the paper until it is about 1/8" thick.
  10. Remove the top layer of paper.
  11. Cut into desired shapes with a pizza cutter or cookie cutters.
  12. Sprinkle extra salt on top of the dough if desired.
  13. Transfer the parchment paper to a baking sheet.
  14. Repeat with the remaining portions of dough.
  15. Bake the crackers for about 20 minutes, until golden.
  16. Turn off oven. Leave the crackers in the oven for 7-10 minutes, until crisp.
  17. Remove from oven and let cool completely.
  18. Store crackers in an airtight container at room temperature or in the freezer for long term storage.
Notes
  1. The base recipe creates a "Wheat Thin" style cracker with a slight sweetness.
  2. For a rye flavored cracker use 1/2 cup teff flour in your flour mixture. Reduce sugar to 4 tsp.
  3. For a butter cracker use at least 1 cup of "white" flour like rice or tapioca. Reduce sugar to 4 tsp.
  4. You can add herbs and seasonings like garlic powder to the dough for a variety of flavors.
  5. You can add 1/3 cup finely grated cheese to the dough to make cheese crackers.
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Simple Soaked Quinoa Bars Just |Take A Bite

Simple Soaked Series: Quinoa Bars

These quinoa bars are a great alternative to granola bars. They are soaked and gluten, dairy, egg and nut free.

Simple Soaked Quinoa Bars Just |Take A Bite

Granola bars are so delicious! But not everyone can tolerate oats. Not to mention it’s good for everyone to have variety in their diet (help avoid those allergies!!).

So I came up with an oat free bar made with quinoa. This is another simple, soaked bar that kids love.

First the quinoa is soaked. Then it is cooked. Then mix and bake the bars. Each step takes very little hands on time. 

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I actually made two versions of quinoa bars. One with and one without coconut oil. In the end I liked them somewhere in the middle! There is a little bit of coconut oil to help bind the bars. But not so much that they are oily when you hold them.

Simple Soaked Series: Quinoa Bars | Just Take A Bite

No refrigeration.

So they are not as easy to eat on the go like the crunchy granola bars.  But you can always pack them in a mini cooler. I would even pack them in my daughter’s lunch box since it has a cooler.

The texture of the quinoa bars is great for  young children since they are so soft. They are also gluten, dairy, egg, nut and corn free. So they are suitable even for one year olds and those with allergies. I love having them on hand for an easy addition to lunches for my little ones still at home.

Great for nursing mamas.

Quinoa is great for boosting milk supply. So make a big batch and stock your freezer. Snack on one every day to keep your milk supply up.

Quinoa bars really pack a punch with nutrition from the flax seeds, quinoa and coconut oil. They have protein, starch and lots of healthy fat!

Are you getting sick of granola bars? Switch it up and try quinoa bars. 

Simple Soaked Quinoa Bars Just |Take A Bite

Simple Soaked Series: Quinoa Granola Bars
Yields 20
An oat free granola bar made with soaked quinoa.
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Ingredients
  1. 1 cup quiona
  2. 3 cups warm water + 2 Tbsp. lemon juice, whey, kefir or yogurt
  3. 3 cups water
  4. 1/2 cup ground flax seeds
  5. 1/2 cup shredded coconut
  6. 3 Tbsp. melted coconut oil or butter
  7. 1 cup coconut sugar
  8. 1/2 tsp. unrefined sea salt
  9. 1/2 cup chopped dried fruit, nuts, seeds and/or chocolate chips
Instructions
  1. Combine the quiona, water and lemon juice.
  2. Let sit 24 hours.
  3. Drain and rinse the quiona.
  4. In a medium saucepan combine the quinoa and 3 cups of water.
  5. Bring to a boil, cover and simmer for 1 hour.
  6. Turn off heat. Let quinoa sit for 15 minutes, covered.
  7. Transfer the cooked quinoa to a large bowl. Let sit 15 minutes.
  8. Heat the oven to 350*F. Grease a 9x13 pan.
  9. Add the flax seed and coconut to the cooked quinoa.
  10. Let sit 5 minutes for the flax seeds to absorb liquid.
  11. Add the remaining ingredients.
  12. Spread the mixture into the prepared pan.
  13. Bake for 70 minutes.
  14. Let cool 5 minutes.
  15. Cut into bars.
  16. Place the bars upside down on a parchment lined baking sheet.
  17. Return to the oven and bake 30 minutes.
  18. Let cool completely. Refrigerate to solidify.
  19. Store in an airtight container in the refrigerator or freezer for long term storage.
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Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy!

Simple Soaked Series: Crunchy Granola Bars

Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy!

Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy!Next 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.

Soaked Crunchy Granola Bars

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.

Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy!

Allergen Free Granola Bars

The 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.

Easy Snack on the Go

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!

Skip the boxed granola bars loaded with HFCS and non-food like glycerin and was. Homemade crunchy granola bars made with soaked oats are easy and healthy! 

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.
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Simple Soaked Series: Sweet Bread

Simple Soaked Series: Sweet Bread | Homemade Dutch Apple Pie

Now that we’ve learned why it’s important to properly prepare grains and how to use some common whole grains it’s time to share some simple soaked recipes. I’m starting out with sweet bread.

One of things I bake most often is sweet bread. It is perfect for breakfast, a snack or along side a big bowl of soup. Plus we all love it.

Sweet bread is a great medium for adding lots of healthy fat like butter and coconut oil to your diet. We like to really pile it on! I love a bit sea salt on top as well for a great salty sweet combination. 

A basic sweet bread recipe is the perfect starting point for many varieties of bread. You can keep it simple. Or you can create various flavor combinations by adding dried fruit, fresh fruit, nuts, seeds, spices and chocolate chips.

The great thing about this sweet bread is that it is soaked for easier digestion and nutrient absorption.  So you can feel good about serving it to your family.

Simple Soaked Series: Sweet Bread | Homemade Dutch Apple Pie

My kids LOVE sweet bread. I need to start making double batches so some of it can actually make it to the freezer.  We go through these two loaves in a couple days. It makes a great addition to lunch boxes for school…again piled high with butter.

If you manage to get some of your bread in the freezer it makes an easy no-prep breakfast on busy mornings. Just grab it out of the freezer, top it with butter or coconut oil and pair it with some eggs, bacon, yogurt or raw milk. Breakfast is served in no time.

This bread can also be used to make amazing french toast.  Dip slices in a dish of beaten eggs and milk and fry it in butter. Then top it with maple syrup or honey and you have a special Saturday morning breakfast.

This recipe is for gluten, dairy, nut and corn free bread. If you tolerate gluten you can make it with whole wheat, spelt or kamut flour.

No matter how you serve it or what you add to it sweet bread is delicious.  Try this base recipe and then get creative making flavors your family loves. 

Simple Soaked Series: Sweet Bread | Homemade Dutch Apple Pie

Simple Soaked Series: Sweet Bread
Yields 2
A basic sweet bread recipe that is soaked and gluten/dairy/nut/corn free.
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Ingredients
  1. 2 cups any combination of gluten free flour, stirred together to remove any clumps
  2. 3/4 cups total soaking liquid (2 Tbsp. lemon juice, whey, yogurt or kefir + enough water or milk to equal 3/4 cups)
  3. 1/2 cup melted coconut oil, butter or organic palm shortening
  4. 3/4 cups coconut sugar or cane sugar
  5. 1/2 tsp. baking soda
  6. 1 tsp. cream or tartar (or baking powder)
  7. 1 tsp. tapioca flour or arrowroot (omit if using baking powder)
  8. 1/2 tsp. unrefined sea salt
  9. 2 eggs
  10. optional: 1/2 cup add-ins: spices, nuts, fruit, dried fruit, chocolate chips
Instructions
  1. Combine the flour and the soaking liquid.
  2. Cover and let sit 7-24 hours.
  3. Grease a large and a medium loaf pan. Heat oven to 350*F.
  4. Add the melted fat and the dry ingredients to the soaked flour. Mix.
  5. Add the eggs. Mix.
  6. Stir in any add-ins.
  7. Pour the batter into the prepared pans.
  8. Bake for 50 minutes.
Notes
  1. This bread freezes well.
  2. This bread can be made with whole wheat/splet/kamut/einkorn flour in place of the gluten free flour.
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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.

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.
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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.
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*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.

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.
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Soaked Donuts with Chocolate, Vanilla and Lemon Glaze

Soaked donuts make the perfect Saturday morning breakfast. Top them with chocolate, vanilla or lemon glaze for an extra special treat.Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple PieFor Christmas my three year old got me a donut pan. Such a subtle way of telling Mommy he wants more donuts!  We experimented with donuts a bit ago without a donut pan. Now we can make the real deal.

My son is my baking buddy these days. So of course we had to get to work right away to try out the new pan.

Soaked Gluten-Free Donuts

I came up with a delicious soaked donut that is also gluten free, dairy free, nut free and corn free.

 It’s not overly sweet either.
Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 3 This is a cake-style donut that can be topped with chocolate, vanilla and lemon glaze. You could also dip them in a cinnamon sugar mixture.

Gluten-Free Chocolate Covered Donuts

The chocolate covered donuts reminded me of my childhood.  Whenever we got donuts (which was a rare treat) we always picked chocolate covered (…until we got older and ventured out to glazed, long johns, etc.). It’s like vanilla cake with chocolate frosting. What kid doesn’t love that?

My kids certainly enjoyed the ones with chocolate that we made!Soaked Donuts With Chocolate Vanilla and Lemon Glaze {Gluten Free Dairy Free Nut Free Corn Free} || Homemade Dutch Apple Pie

Easy Homemade Donuts

These soaked donuts are very easy to make. Soak the flour one day. Bake the donuts the next. Even the glazes only take a few minutes to prepare. The chocolate glaze is cooked. The lemon and vanilla glazes just require stirring. But you do need some homemade powdered sugar for them. It only takes a minute to make!

Soaked donuts are a fun treat to have once in a while. They are good for a special Saturday morning breakfast or a birthday treat.

If you don’t have a donut pan you can simply bake the batter in a muffin pan. Only fill the muffin cups about half full to keep them smaller/more like a donut. You can use an apple corer to remove the center if you like.Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 4

What Can You Make With a Donut Pan?

Now we can experiment with more flavors and maybe even create some savory soaked donuts.

I also use my donut pans to make gluten-free bagels!

What is your favorite donut flavor?Soaked Donuts With Chocolate Vanilla and Lemon Glaze: Gluten Free Dairy Free Nut Free Corn Free || Homemade Dutch Apple Pie 5

Soaked Donuts with Chocolate, Vanilla and Lemon Glaze {gluten free, dairy free, nut free, corn free}
Yields 20
A healthy, real food version of chocolate covered donuts.
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Donuts
  1. 2 cups any combination of gluten free flours
  2. 2/3 cup warm soaking liquid (2 Tbsp. lemon juice + water, kefir, yogurt, sour cream or 2 Tbsp. vinegar + milk)
  3. 6 Tbsp. melted fat (butter, coconut oil, lard, palm shortening)
  4. 2 eggs (preferably at room temperature)
  5. 3/4 cups sugar (coconut and/or cane) (increase to 1 or 1 1/4 cups if you like a sweeter donut)
  6. 1 tsp. baking soda
  7. 2 tsp. cream of tartar
  8. 2 tsp. tapioca flour or arrowroot
  9. 1/2 tsp. sea salt
Chocolate Glaze
  1. 1 cup chocolate chips
  2. 2 Tbsp. milk or coconut milk
  3. 2 Tbsp. arrowroot
Vanilla Glaze
  1. 1 cup powdered sugar (see recipe for link)
  2. 2 Tbsp. + 2 tsp. milk or coconut milk
  3. 1/4 tsp. vanilla
Lemon Glaze
  1. 1 cup powdered sugar (see recipe for link)
  2. 2 Tbsp. + 2 tsp. lemon juice
Donuts
  1. Combine the flour and the warm soaking liquid.
  2. Cover and let sit for 7-24 hours (24 hours or longer is preferred)
  3. Heat the oven to 400*F. Grease a donut pan or muffin pan.
  4. Add the melted fat to the soaked flour. Beat until combined.
  5. Add the eggs. Beat until combined.
  6. Add the dry ingredients. Beat well.
  7. Pour the batter into the prepare pans, filling the donut pan about 2/3 full or muffin cups 1/2 full.
  8. Bake for 20 minutes.
  9. Remove donuts from the pan and allow to cool completely before dipping in glaze.
Chocolate Glaze
  1. Place the chocolate chips, milk and arrowroot in a double boiler.
  2. Heat until the chocolate is melted and the ingredients are combined, stirring frequently.
  3. Dip the donuts into the warm glaze and place on a baking sheet or wire rack to let the glaze cool and harden.
Vanilla Glaze
  1. Combine the sugar, milk and vanilla in a bowl. Stir until combined.
  2. Dip the donuts in the glaze.
  3. Allow to set and harden.
Lemon Glaze
  1. Combine the sugar and lemon juice.
  2. Stir until combined.
  3. Dip the donuts in the glaze.
  4. Allow to set and harden.
Notes
  1. It is best to use the batter as soon as it is mixed. It will rise better. If allowed to set it will still work, but there won't be as much rise.
  2. It is best to use at least 1/4 white/starchy flour in the flour mixture, like tapioca or white rice.
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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.