Tag: breakfast

January 25, 2016

Zebra Striped Yogurt For Sensitive Tummies

When your child is recovering from a stomach bug or an allergy flair give them a special treat that is both delicious and calming. Zebra striped yogurt combines cultured dairy and charcoal to ease the pain.

There are two tricks I have learned in the last year to help get a little tummy back on track after a stomach bug or an allergy flair.

Sensitive Tummies

Last year my son had a really bad stomach bug with constant vomiting. Once that part ended he refused to eat. As parents my husband and I were very concerned. We let our fear turn to frustration.

We would try to force him to eat. And it would all come back up. After days of this process we took him to the doctor who suggested yogurt.

My son was having reflux from such an empty stomach and all of the vomiting. He finally got back on track by taking a couple bites of yogurt every 30-60 minutes to ease the pain. Eventually he could tolerate more and more.

Since then yogurt has been my go-to when he has tummy troubles. Whether it be after an allergy flair (which gives him a stomach ache and keeps him from eating) or after a stomach bug (once any kind of vomiting or diarrhea has subsided).

If your child is allergic to dairy you can try coconut yogurt. I have not personally tried to see if it has the same effect.

Allergy Relief

During the last year we have also dealt with allergy flairs over and over and over as we tried to figure out what was bothering my youngest. A friend suggested activated charcoal. It has been a life saver!

It helps absorb any toxins or allergens and flush them out. It also helps stop vomiting and diarrhea.

Every time my daughter was screaming from an allergic reaction I would take charcoal. It was like magic. The next time she nursed my milk was safe again.

Today I’m sharing a fun way to combine these two secret weapons. Zebra striped yogurt looks cool, tastes great and is very calming to the tummy. In fact, I made the dish of yogurt I photographed the day my son had a stomach bug. He was definitely happy to be my taste tester (even if he does look a bit worn out).

Depending on your child’s age, tastes and severity of reaction you can keep the yogurt plain or add a bit of sweetener. I use maple syrup in the black yogurt and organic cane sugar in the white yogurt.

The next time your child is recovering from a stomach upset of some kind whip up a zebra striped yogurt to ease the pain and get them back to full health quickly.

Zebra Striped Yogurt

2016-01-16 12:50:01

Serves 1

A black and white striped yogurt for settling tummies.

Write a review

Save Recipe

Prep Time

5 min

Prep Time

5 min

Ingredients

1 cup plain, whole milk yogurt, divided
1 - 2 tsp. maple syrup
1 - 2 tsp. organic cane sugar
1 capsule activated charcoal
pinch unrefined sea salt

Instructions

In a small dish combine half of the yogurt, cane sugar and a pinch of salt.
In another small dish combine the other half of the yogurt, maple syrup, charcoal (emptied from capsule) and a pinch of salt.
Layer the white and black yogurts in a dish.
Serve immediately or store in the refrigerator for up to a week.

Notes

If you are short on time you can just make the "black" yogurt or you can add all of the ingredients to a blender and make a smoothie.
Maple syrup can be used in place of the cane sugar, but it may give the yogurt a little color.
You can adjust the dose of charcoal based on your child's age/serving size.

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.

This post is linked to Savoring Saturdays.

November 30, 2015

Muffin Tin Mini Pumpkin Pot Pies

Turn Thanksgiving leftovers into a fun and delicious breakfast, lunch or dinner. Muffin tin mini pumpkin pot pies are perfect for the whole family.

The Thanksgiving feast is over. You’re left with a little bit of this and a little bit of that.

There isn’t enough for a full meal. Or is there?

Combine those leftovers to create muffin tin mini pumpkin pot pies that the whole family will love. What kid doesn’t like pie for dinner?!

It only takes a half cup of pumpkin (or squash) to create a fun post-Thanksgiving brunch or lunch. The pumpkin replaces the traditional pot pie cream sauce.

Start with a simple crust (only 4 ingredients!) that you can quickly mix by hand. This is a great project for kids. They love to work with their hands and press the dough into the muffin cups.

The filling is made with pumpkin or squash, vegetables and turkey. Don’t forget the real star of the show – turkey broth!! It is packed with vitamins, minerals and gelatin.

Prepare them all at once or in steps as you have time.

Muffin tin mini pumpkin pot pies are simple, versatile and delicious! Plus they are a great way to use Thanksgiving leftovers or to enjoy a taste of Thanksgiving any time of year.

Head over to Super Healthy kids where I show you how to make this fun dish that can be served for breakfast, lunch or dinner!

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.

Write a review

Save Recipe

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/

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.

Write a review

Save Recipe

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

Write a review

Save Recipe

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 13, 2015

No Bake Pumpkin Cheesecake Cups

Looking for an easy, prep ahead fall breakfast? These no bake pumpkin cheesecake cups are great for kids and adults. Plus they are packed with nutrition.

One of my favorite foods is cheesecake. It comes in a close second behind ice cream. Yes, I love my creamy dairy desserts!

However, I don’t have time to make cheesecake very often. So I came up with a cheater version for fall.

Pumpkin cheesecake cups do require about two minutes of heating to dissolve the gelatin. But there is no baking involved. All of the prep work takes about five minutes of hands on time. In fact pumpkin cheesecake cups are so easy to prepare that even your kids can make them!

Nutrition first.

Pumpkin is a superstar when it comes to vitamins. So any way I can add it to our diet is a bonus. Then you add yogurt with probiotics and healthy fat.

Don’t forget about the gelatin! This will help aid digestion and boost the protein content.

I love that I can make a batch of pumpkin cheesecake cups before bed and breakfast is ready in the morning. So when I have a child wake up at 6 am and tell me he’s starving we don’t have a mini crisis (i.e. meltdown).

Pumpkin cheesecake cups also work really well for school lunches. Kids see it as a treat. I see it as a source of protein and vegetables. A win for everyone.

Perfect any time of day.

Of course you can always serve these for dessert too. Make a big batch for a crowd. Add some crumbled gluten free pumpkin spice graham crackers to individual cups to mimic crust. You’ll get rave reviews and be able to sit and enjoy some with your guests!

This recipe makes enough for two cheesecake cups. It can easily be scaled up to make as many servings as you need. They will stay good in the refrigerator for up to a week so you can make a batch to enjoy all week long. Though I can guarantee they won’t last very long!

If you like your cheesecake really soft you can reduce the gelatin about 1/2 tsp. If you like it super firm you can increase the gelatin about 1/2 tsp. Adjust it to make your ideal cheesecake.

Are you enjoying all things pumpkin right now?

Add these no bake pumpkin cheesecake cups to your list of must try treats!

No Bake Pumpkin Cheesecake Cups

2015-10-11 19:02:36

Serves 2

Write a review

Save Recipe

Ingredients

3/4 cup plain greek yogurt or strained whole milk yogurt
1/4 cup pureed pumpkin
1/4 cup honey
3 tsp. grass-fed gelatin
1/2 tsp. cinnamon
2 homemade graham crackers or 1 store-bought graham cracker

Instructions

Strain whole milk yogurt for one hour (it takes about 1 1/2 cups of yogurt to get 3/4 cups thick yogurt).
Crush graham crackers and place in the bottom of two small containers (1/2 pint jars work well)
Combine the yogurt, pumpkin, honey, cinnamon and gelatin in a small saucepan.
Let sit one minute.
Heat on low-med until the gelatin is dissolved and the mixture is liquid, about 2-3 minutes.
Pour the mixture over the graham crackers and chill until set.

Notes

Pumpkin cheesecake cups will stay good in the refrigerator for up to a week.
Squash can be used in place of the pumpkin.
Coconut milk yogurt can be used in place of the dairy yogurt.

By Mary - Just Take A Bite

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

This post is linked to Savoring Saturdays.

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.

Write a review

Save Recipe

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.

Write a review

Save Recipe

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 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.

Write a review

Save Recipe

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.

Sensitive Tummies

Allergy Relief

Mom’s cookies are the best.

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

Finding an alternative.

Dessert or breakfast.

Soft cookie dough with melted chocolate.

In need of a cookie fix?

Big helpers.

My kids reviewed the taste. I reviewed the ingredients.

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

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

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

Preparation is key.

Flax seed is a great egg substitute.

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

Molasses is actually packed with vitamins and minerals.

Molasses is an acquired taste.

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

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

Nutrition first.

Perfect any time of day.

Are you enjoying all things pumpkin right now?

Baking with einkorn.

Start simple.

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

Pumpkin, pumpkin everywhere!

Pumpkin for breakfast.

Pumpkin for snacks.

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

Skip the nuts.

Skip the bread.

Skip the long lunch prep.

Change the flavor.

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!

Pin It on Pinterest